AGA 6-4 Series Owner's Manual page 36

Roasting Oven
The right hand upper oven is a conventional oven which means that the heating elements are in the top and under
the base of the oven compartment.
The cooking charts are a general guide but times and temperatures may vary according to individual recipes.
The meat sections should be used as a general guide but may vary according to the size, shape of joint on or off the
bone.
Thaw frozen joints before cooking them.
The times are for open roasting. If covered allow for extra time.
The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink
continue to cook, checking every 15 minutes.
Shelves are numbered from the bottom upwards.
FOOD
Fish
Whole Fish e.g. trout, mackerel
Steaks
Oven-fried fish
Salmon (2.7kg)
Meat & Poultry
Beef
Lamb
Pork
Chicken
Turkey
Duck & Goose
Casserole
Puddings
Milk Puddings
Baked Custard
Baked Sponge Pudding
Fruit Crumble
Roasting Oven • Roasting Oven • Roasting Oven • Roasting Oven • Roasting Oven
SHELF
SETTING °F
POSITION
375 2 or 3
375 2 or 3
400 - 425 3 or 4
325 - 350 1 or 2
350 - 375 1 or 2
350 - 375 1 or 2
350 - 375 1 or 2
375 - 400 1 or 2
350 - 375 1
375 - 400 1
300 - 325 1 or 2
325 1 or 2
300 1 or 2
375 2 or 3
375 - 400 2 or 3
APPROXIMATE COOKING TIME & COMMENTS
25 - 30 mins depending on size
20 - 25 mins depending on thickness
25 mins depending on packet instructions
15 - 18 mins per 450g
30 mins per 450g + 30 mins over (medium rare)
25 mins per 450g + 25 mins over
30 - 35 mins per 450g + 35 mins over
20 - 25 mins per 450g + 20 mins over
15 - 18 mins per 450g + 15 mins over
25 mins per lb + 25 mins over
1
1 / - 3 hours depending on recipe
2
45 mins - 1 hour using raw fruit
36
2 hours
35 mins
45 mins - 1 hour