User Instructions

A BRIEF DESCRIPTION - AGA TC5
Warming plate
Hotcupboard ON/OFF
Slow cooking oven
Warming oven
Boiling plate
Simmering plate
Top plate
Control door
Roasting oven
Baking oven
Simmering oven
Hotplates
The two hotplates are at different heats: the boiling plate being the
hottest of the two and the simmering plate at a lower heat.
Each hotplate is individually temperature controlled.
Boiling Plate
The boiling plate is used for making toast, boiling a kettle, stir-frying
and cooking at a high heat.
Boiling Plate
The simmering plate is for cooking slower, such as sauces,
simmering pans and can also be used direct on for toasted
sandwiches, drop scones, no-fat fried eggs and quesadillas.
Warming Plate (Hotcupboard)
The warming plate is the ideal resting plate for cooked food.
Slow Cooking Oven (Hotcupboard)
Ideal for a broad range of long slow cooking applications such as leg
of lamb, pulled pork, belly pork and celebration cake.
NOTE: Meat and vegetable dishes should be started on the boiling
plate or in the roasting oven.
Warming Oven (Hotcupboard)
Used for warming plates and serving dishes. Can also be used for
resting joints before carving.
Roasting Oven
The hottest oven for high temperature cooking; pastries, breads,
roasting of meat, vegetables and poultry, grilling at the top of the
oven and frying on the floor. The oven, as the others is vented
mechanically through an external wall, so the majority of cooking
smells are taken to the outside.
Baking Oven
A moderate oven for cooking cakes and biscuits, baking fish,
lasagne or shepherds pie, plus roasting meat and poultry at a
medium heat. Cooking sweet and savoury together is no problem as
the flavours do not mix.
Simmering Oven
Long, slow cooking in the simmering oven develops flavours and
makes the toughest meat tender. Its large capacity means several
pans can be stacked here; soup, casserole, steamed rice, steamed
carrots and poached pears all cooking simultaneously, without any
danger of burning.
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