AGA 60 - General Advice; Using the Zones of the AGA 60; The Ovens

6
General advice
Food should not be placed into any oven until it is up to
normal operating heat.
The oven doors should not be left open for long periods of
time during cooking and heating up.
Store the cold plain shelf outside the cooker. Use it cold in
the roasting oven to deect heat from the top of the oven,
creating a more moderate oven temperature underneath. It
can also be used as a baking sheet.
Warm up times
As the AGA works on the principle of storing heat, time is
required to gather that heat from the electric elements to
saturate the castings. We recommend to allow an hour heat
up time. The optional programmer is a great asset as it can
be set to get the top oven to its working heat, ready for you
to cook when you walk through the door.
The principle of heat storage means that the ovens and
hotplate are at a pre-set heat, the cooking areas are named
after their function rather than temperatures.
Using the zones of the AGA 60
The dierent zones of the AGA 60 cooker are described
individually, in the following pages.
The traditional AGA heat storage cooker is famous for the
gentle warmth it emits, with the AGA 60 you will get warmth
only when the cooker is on or warmth to a lesser degree
when only parts of it are on.
The ovens
Your AGA 60 has two ovens which are pre-set at a dierent
heat, just like the traditional AGA heat storage cooker. The top
oven has two temperature settings one for the roasting and
one for baking.
• The roasting oven setting for high temperature cooking
• The baking oven setting for moderate temperature
cooking
• The simmering oven for long. slow cooking.

DO NOT OPERATE THIS APPLIANCE WITH THE DOORS
OPEN, SINCE THIS CAN CAUSE A LOCK-OUT.
Each oven has the same capacity, (able to t a 13kg (28lb)
turkey) and the traditional AGA heat-storage cooker
techniques can be used, such as stacking saucepans in
the simmering oven. This enables the steaming of root
vegetables, rice, steamed pudding, casserole, poaching fruit
all in the same oven leaving the hotplate free.
You can have one or two ovens on at their pre-set heat.
The ovens are made from cast iron, which cooks by a radiant
heat and this is the secret of the cooking excellence for which
the AGA cooker is renowned. An indirect radiant heat does
not dry food out, so it retains its natural moisture and avour.