AGA 60 - Roasting Oven Setting; Baking Oven Setting

11
Baking oven setting
The 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 traditional AGA heat storage cookers,
with the exibility of being able to turn it o when not in use.
This setting is a moderate heat, so is ideal for cakes, biscuits,
also anything that requires medium heat cooking such as sh
pie, lasagne, soués, crumble and roulades. Meat and poultry
can be cooked here indeed most things that can be cooked
on the roasting oven setting can be cooked on the baking
oven setting but for a longer time.
For the best results when cooking cakes do allow at least the
one hour heat up time. Cook cakes together on one shelf. If
two shelves are used interchange the food to achieve even
colouration, as you would with any oven which is zoned heat.
As with the roasting oven setting, the specially designed
roasting tins and bakeware slide directly onto the runners,
so almost every available square centimetre 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 dierent 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 heat.
NOTE: When baking it is always best to start from cold,
otherwise if baking after using the roasting setting the oven
will take a considerable amount of time to cool.
NOTE: Always remove the cold plain shelf and roasting tins
on completion of cooking, if left in the oven it will aect the
oven temperature.
Roasting oven setting
The roasting oven setting 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 traditional AGA
heat-storage cooker, with the exibility of being able to turn
the o when not in use.
The roasting oven setting can be used for ‘grilling’ at the top
and ‘shallow frying’ on the oven oor.
When cooking on the base of the roasting oven, place the
oor grid on the base before putting the food into the oven.
This lifts the food away from the base element to ensure best
cooking results are achieved.
The roasting oven setting is zoned in heat, meaning it is
slightly hotter towards the top than the centre and the oven
grid shelf set on the oven oor is slightly less hot than the
centre.
The base of the oven can be used as another cooking surface,
indeed it is often called a hidden hotplate use the oor grid
for protection so food does not overbrown.
The beauty of the roasting oven setting is that any fat is burnt
o when the oven is at full heat, just brush out occasionally to
remove the carbon deposits.
The roasting oven setting is excellent for bread and pastries.
Quiches in ceramic or pies in Pyrex dishes need not be baked
blind as when they are in placed on the oor grid on the base
of the oven the pastry cooks from underneath and the lling
will set and brown from the all-round heat. As you are aware
metal at tins conduct heat quicker than ceramic may need
less cooking time.
The specially designed roasting tins and bakeware slide
directly onto the runners, so almost every available square
centimetre 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 you can cook food that
requires dierent 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.