Operating The Hotcupboard - AGA R7 100-3 User's Manual & Installation Instructions

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
pproximately 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.
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' .
• To get the very best performance, we recommend to
use the 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 167°F.
• 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.

Operating the Hotcupboard

Slow Cooking Oven and Warming Oven (Fig. 5.2)
These are ovens are heated by a single element at the rear
of the oven cavity. It is operated 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.
DESN 517225
Slow Cooking Oven
This oven has similar characteristics to 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 meat 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 167°F 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.
11
Fig. 5.2
ON/OFF
BUTTON