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Broiling
The top of the oven is where broiling takes place. When the Roasting/Baking oven is hot, use the meat tin with a grill rack
(used on the highest position) so that the fat can drip into the tray. Position the food on the rack and put into the oven on
the highest runner. The heat from the cast iron roof of the oven will cook and color the food. Turn as necessary.
Turn the grill rack over to the lowest position and it becomes a trivet for roasting meat and poultry. It is also useful as a
cooling rack.
The Hotplate
The rise in temperature of the hotplate corresponds with rise in oven temperature. The higher the Roasting/Baking oven
temperature, the hotter the hotplate. It is graduated, being hotter on the right side suitable for boiling, and cooler on the
left side for simmering and slower cooking.
Hints
*
To get the best results when cooking on the hotplate always use good ground bases. This ensures maximum
contact and heat transfer from the heat source to the food being cooked.
*
The hotplate can be used directly, for making toasted sandwiches, drop scones, etc. See the Aga cookbook
for details.
*
Keeping the hotplate free from crumbs and debris will also maximize efficiency. Even a few small crumbs on
the hotplate will considerably slow down the time it takes for a kettle to boil.
*
Keep the hotplate as hot as possible by always keeping the lids closed when not in use. This also conserves
fuel.
The Simmering/Warming Oven
*
The temperature of the cast iron Simmering/Warming oven is dependent on the temperature in the Roasting/Baking
oven.
*
As a guide, it is approximately half the temperature of the Roasting/Baking oven.
*
This means it can be used as a cooking oven, when the Roasting/Baking oven is at a higher temperature, ideally
200ºC (392ºF) or slightly higher. Food such as casseroles, meringues and milk puddings can then be cooked
satisfactorily.
*
When cooking a casserole or meat dishes in the Simmering/Warming oven, always start off cooking somewhere else
on the Aga first. (ie allow casseroles to come to a boil, and cook for 5-10 minutes on the hotplate or in the
Roasting/Baking oven before being transferred to the Simmering/Warming oven).
*
Although there are runners on the sides of the oven for the grid shelves/meat tin, dishes may also be cooked on the
floor of the oven.
*
Note that if the appliance is left on high setting or run continuously for a long period of time, the temperature of the
Simmering/Warming oven may climb higher than half of the Roasting/Baking oven temperature.
The Aga Cookbook
The cookbook supplied with your Aga is general to all Agas. When following the recipes, consult these operating
instructions to ascertain details relevant to your Aga.
COOKING WITH YOUR APPLIANCE
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