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AGA DC5 (Hotcupboard) Slow Cooking Oven plus
Warming Oven
These are ovens are heated by a single element at the rear
of the oven cavity by a single push ON-OFF button located
on the left hand side of the hotcupboard top plate and can
be turned ON and OFF when required. These ovens are not
cast iron on the interior.
Slow Cooking Oven
This oven has similar characteristics of the simmering
oven and should be utilised in a similar manner. It delivers
a gentler convected heat making it better suited for
longer cooking times especially for overnight cooking,
for example Rich fruit cakes and Celebration cakes. The
cooking of meringues may also be better suited for this
oven.
NOTE: These ovens vent into the room, mechanical venting
to the outside is not available.
Points to remember when Slow Cooking:
• Pre-heat the ovens for 30 minutes before starting to
cook.
• Bring casseroles, soups etc. to the boil on the hotplate
and start meats in the roasting oven, before placing
in the slow cooking oven.
• Make sure that casseroles have sufficient liquid,
particularly when cooking over a long period.
• Use lids on casseroles or foil to cover food whilst it is
cooking to retain moisture.
• Make sure all dishes will fit into the oven before
preparing food.
• Make sure that meat and poultry is piping hot before
eating and reaches 75°C internal temperature.
• Always thaw frozen food completely before cooking.
You can also produce crisp, white meringues cooked in the
slow cooking oven.
Timings for cooking in the slow cooking oven will depend
upon the temperature, quantity and type of dish you are
cooking, as a guide for casseroles, a minimum of 2 hours
cooking time is recommended.
Keep an eye on the food until you are familiar with 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’.
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