Hotplate Controls; Operating The Ovens - AGA R7 100-3 User's Manual & Installation Instructions

Hotplate Controls

To operate the boiling plate turn the control knob to the
position and similarly to
plate.
To turn both plates on turn knob to
Boiling Plate
The hottest hotplate, the boiling plate is used for boiling,
griddling, stir-frying, making toast - indeed anything that
requires a high heat. Green vegetables keep their colour
when boiled quickly here, or use a steamer over the
saucepan to cook more than one vegetable at once.
When stir-frying or cooking anything that is inclined to
splash we would recommend using an AGA Splash Shield
which will protect the insulated cover from splatter, making
cleaning a doddle! Just wash the Splash Shield in hot soapy
water or place in a dishwasher between two dinner plates.
Please be advised the boiling plate is too hot to cook food on
directly.
Simmering Plate
The simmering plate is the cooler of the two hotplates
and so is used for recipes that require a lower heat such as
making sauces, scrambling eggs, heating milk, slow frying,
simmering soups and root vegetables. In addition, it can be
used to cook on directly as a form of griddle - invaluable for
toasted sandwiches, quesadillas, soups, drop scones, searing
scallops and even a non-fat fried egg. Slow cooked toast can
be made on the simmering plate, no need here to use the
AGA toaster.
The same size as the boiling plate, the simmering plate is also
machined flat to give the best all-over contact with the AGA
saucepans, grill pan, frying pan and kettle.
Cleaning details can be found on "Cleaning & Caring" page
18.
Fig. 5.1
the for the simmering
position.
10

Operating the ovens

The Roasting Oven
The roasting oven can used for 'grilling' at the top and
'shallow frying' on the oven floor.
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 floor is slightly less hot than the centre.
The beauty of the roasting oven is that any fat splashes
are burnt off 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 base of the oven, the pastry
cooks from underneath and the filling will set and brown
from the all-round heat. As you are aware metal flan tins
conduct heat quicker than ceramic so may need less cooking
time.
The Baking Oven
This oven is set at a moderate heat, so is ideal for cakes,
biscuits and also anything that requires medium heat
cooking such as fish pie, lasagne, soufflés, 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 different 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.
NOTE: Always remove the cold plain shelf and roasting
tins on completion of cooking. If left in the oven it will
affect the oven temperature.
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