12
Simmering oven
The simmering oven is indirectly heated by one element in
the base of the oven.
This element heats the air and the cast iron within it to
provide cooking results consistent with the traditional
simmering oven of the traditional AGA heat-storage cooker,
with the exibility of being able to turn it o when not
required.
The oor grid is used here to protect items placed on the base
of the oven such as vegetables for steaming, keeping sauces
warm or casseroles cooked for a long time. Always ensure this
is in place, before putting food into the oven.
The simmering oven can be described as a continuation oven,
it continues to cook food that has been brought up to heat
elsewhere on the cooker with the exception of meringues
which are dried out rather than ‘cooked’.
User Guidance
• Allow the oven to heat fully, the longer the oven is on
the better, we recommend one hour.
• To get the very best performance, we recommend to
use AGA cookware with thick bases and stacking lids.
• DO NOT place dishes directly on to the oven base.
Always place onto either a shelf or the floor grid.
• Joints of meat and poultry should be brought up to heat
ideally on the roasting oven setting for 30-45 minutes,
then transfered to the simmering oven.
• This method is unsuitable for stuffed meat and stuffed
poultry).
• Make sure that pork and poultry reach an internal
temperature of at least 75°C.
• Always bring soups, casseroles and liquids to the boil
before putting in the simmering oven.
• Always thaw frozen food completely before cooking.
• Root vegetables will cook better if cut into small pieces.
• Adjust seasoning and thickenings at the end of the
cooking time.
• Many dried pulses and beans for example, dried red
kidney beans must be boiled for a minimum of 10
minutes, after soaking, and before inclusion in any dish.
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