9
Simmering oven
This is used for long, slow cooking over 6-8 hours, keeping
food warm and warming plates for short periods.
Extra care must be taken when warming bone china - use
the lowest setting.
The slow cooking setting is the area marked between 110ºC -
120ºC on the oven control knob.
Storage and reheating of food
• If food is to be frozen or not served immediately, cool
it in a clean container as quickly as possible and then
refrigerate or freeze.
• Thaw frozen food completely in the refrigerator before
re-heating.
• Re-heat food thoroughly and quickly either on the
hotplate or in a hot oven (160°C fan oven), and then
serve immediately.
Only re-heat food once.
Using the simmering oven setting
Points to bear in mind when preparing food.
• For best results use the AGA Stainless Steel cookware.
• DO NOT place dishes directly onto the oven base.
Always place onto shelf supplied.
• Joints of meat and poultry should firstly be cooked at
160° fan oven for 30 minutes, before transferring to the
simmering oven.
• The meat/poultry should be entirely wrapped in 2 layers
of foil to ensure a tight seal is achieved, this will retain
the natural juices and flavours that are lost when food is
cooked at a higher temperature. The foil join MUST be
positioned at the top of the joint to prevent leakage.
• Always stand covered joints on a rack over a meat tin, to
allow good air circulation.
• Meat over 2.7kg (6lbs) and poultry over 2kg (4lbs 8ozs)
are unsuitable for the slow cooking method.
• 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.
• When cooking casseroles or braising meat cover the
food first with foil and then the lid to create a good seal
and prevent loss of moisture.
• Joints of meat should be cooked for a minimum of 6
hours. Casseroles and stews will cook within 2 - 4 hours
depending on the quantity of ingredients. Food will
hold for a further 1 -2 hours but the appearance might
deteriorate.
• Egg and fish dishes need only 1-5 hours cooking and
should be included in day cooking sessions, where they
can be observed from time to time.
• Push dishes well back in the oven to ensure that they
are positioned over the element.
• 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.
• Dried red kidney beans must be boiled for a minimum
of ten minutes, after soaking, and before inclusion in
any dish.
To Next Page
Loading...
Need help?
General
