User Instructions
THE ROASTING OVEN
The roasting oven is indirectly heated by two elements, one in the
base of the oven and the other in the roof. These elements heat the
air and the cast iron within to provide cooking results consistent with
the classic AGA heat-storage cooker, with the flexibility of being able
to turn it to Slumber or Off when not required.
The roasting oven can be used for ‘broiling’ at the top and ‘shallow
frying’ on the oven floor.
• When cooking on the bottom of the roasting oven for long
periods of time (more than 30 minutes), place the floor grid
on the bottom of the oven before putting the food into the
oven, this lifts the food away from the base element to
ensure best cooking results are achieved.
A note when cooking on the bottom of the roasting oven……
• Please leave 1 hour before cooking directly on the bottom
of the oven, this is to ensure maximum temperature
stabilisation of the base element.
• You can cook directly on the bottom of the roasting oven for
short periods of time e.g. pizza, quiche, or foods that take
30 minutes or less.
NOTE: The roasting oven perforated baffle should be positioned in
the top of the roasting oven in order to optimise cooking
performance. It must be in place at all times, while the cooker is in
operation, including when grilling. (See diagram for fitment
of roasting oven perforated baffle).
The roasting oven is zoned in heat, meaning it is slightly hotter
towards the top than the center and the oven grid shelf set on the
oven floor is slightly less hot than the center.
The bottom of the oven can be used as another cooking surface,
indeed it is often called a hidden hotplate - for food needing longer
than 30 minutes, such as roast potatoes, on the bottom of the oven
you will need to use the floor grid for protection, so they do not over
brown.
The beauty of the roasting oven is that any fat splashes are burnt off
when the oven is at full heat, just brush out occasionally to get rid of
carbon deposits.
The roasting oven is excellent for bread and pastries. Quiches in
ceramic or pies in Pyrex dishes need not be baked blind as when
they are placed on the floor of the oven the pastry cooks from
underneath and the filling will set and brown from the all-round heat.
As you are aware metal flan pans conduct heat quicker than ceramic
so always place them on the floor grid placed on the bottom of the
oven to avoid over-base browning.
The specially designed roasting pans and bakeware slide directly
onto the runners, so almost every available square inch of space
can be used. Food can be protected by the use of the cold plain
shelf or shielded by means of the large roasting tin, which means
that you can cook food that requires different temperatures at the
same time. If food is browning too quickly and you do not want to
move it to another oven just slide the cold plain shelf over the food
to reduce the top heat.
Roasting Oven at Slumber
When the roasting oven is set at Slumber it can be used to
cook rich fruit cakes or slow cook roasts, casseroles and curries.
With the exception of meringues and rich fruit cakes, food that is to
be slow cooked should be brought up to heat before placing in an
oven at Slumber. The light will flash orange when heating up to
Slumber, then go solid orange when up to temperature.
For recipe ideas, see separate recipe book.
10 | The Full English
14 | Muffins
16 | Halloumi and Chargrilled Pepper Summer Salad
20 | Broccoli and Goat’s Cheese Tart
26 | Late Night Cheese on Toast
28 | Hearty Veg and Sausage Bake
36 | No Fuss Frittata
40 | Good Old Sunday Roast
42 | Roast Potatoes
42 | Roast Parsnips
43 | Yorkshire Puddings
46 | Stuffed Sea Bass with Roasted Mediterranean Veg
48 | Spatchcock Spring Chicken
50 | Moroccan Harissa Lamb and couscous
60 | Cherry and Almond Tart
72 | Homemade Burgers with Chunky Wedges
86 | AGA Loaf
90 | Classic Cream-Tea
92 | The Ultimate Roast Chicken
94 | Dad’s Favourite Steak and Ale Pie
96 | Winter Warming Fish Pie
20