AGA DC5 User Guide

9
The Simmering 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
• To get the very best performance, we recommend to
use AGA cookware with thick bases and stacking lids.
• Joints of meat and poultry should be brought up to
heat ideally in the roasting oven for 30 - 45 minutes,
then transfer to the simmering oven.
• This method is unsuitable for stuffed meat and 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 oven.
• Always thaw frozen food completely before cooking.
• Root vegetables will cook better if cut into small pieces.
• Adjust seasonings 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.
Powered Oven Venting
If this feature is tted to your cooker, it should be used as
follows:-
As each oven is vented to the outside, operation of the
fan when food is placed in the oven means cooking smells
and steam are directed to the outside rather than being
evacuated into the kitchen. Turn on the vent fan when food
is placed into the ovens. The venting of the oven also means
that you can cook sweet and savoury items together without
danger of mixing avours - a delicate lemon sponge can be
cooked in the same oven as garlic mushrooms!
After placing the food to be cooked in the oven, rotate the
oven switch to the symbol, the fan will be activated
and the cooking smells will be vented outside.
REMEMBER TO SWITCH THE FAN OFF WHEN YOU HAVE
FINISHED COOKING.

AGA DC5 Specifications

General

Brand	AGA
Model	DC5
Category	Ranges
Language	English