AGA DC5 User Guide

8
The Roasting Oven
The roasting oven can be used for ‘grilling’ at the top and
‘shallow frying’ on the oven oor.
The roasting oven 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 oor of the oven can be used as another cooking surface,
indeed it is often called the hidden hotplate.
The beauty of the roasting oven is that any fat splashes
are burnt o 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 oor 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 an tins
conduct heat quicker than ceramic so to avoid over-base
browning, you may need to move them up the oven.
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 top heat.
The Baking Oven
This oven is set at 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 in fact most things
that can be cooked in the roasting oven can be cooked in the
baking oven but for a longer 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 in heat.
As with the roasting oven 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 top heat.
When using the roasting oven for a long period of time i.e.
a full meal, the baking oven temperature may rise, it will
therefore be necessary to adjust the cooking procedure, the
following suggestions may prove useful.
1. When placing the food in the baking oven, ensure the
cold plain shelf is set directly above the dish, for the
whole of the cooking time.
2. In addition it may be necessary to lower the shelf
position.
3. When baking food, such as very rich fruit cakes, which
require a long period of cooking time, place the cake
on the fourth grid shelf position of the oven with
the cold plain shelf set directly above for 3/4 hour
approximately. Move the plain shelf to the middle of
the simmering oven. Transfer the cake to this shelf and
bake until cooked through.
4. Alternatively, allow the baking oven to cool for
approximately 4 hours before using.
NOTE: A loose metal perforated plate is positioned in
the top of the baking oven in order to optimise cooking
performance. It must remain in place at all times while the
cooker is in operation.

AGA DC5 Specifications

General

Brand	AGA
Model	DC5
Category	Ranges
Language	English