Convection Oven; Convection Broiling; Fan Assisted Oven - AGA Legacy 44 User's Manual & Installation Instructions

Convection oven

This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan oven cooking is particularly suitable for
multi-rack cooking and is a good 'all-round'
function. It may be necessary to reduce the
temperature by approximately 20°F for recipes
previously cooked in a conventional oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting the
food.

Convection broiling

This function operates the fan whilst the top
element is on. It produces a more even, less
fierce heat than a conventional broiler. For best
results, place the food to be cooked, on a grid
over a roasting tin, which should be smaller than
a conventional broiler pan. This allows greater
air circulation. Thick pieces of meat or fish are
ideal for cooking in this way, as the circulated air
reduces the fierceness of the heat from the
broiler. The oven door should be kept closed
whilst cooking is in progress, so saving energy.
You will also find that the food needs to be
watched and turned less than for normal
broiling. Pre-heat this function before cooking.

Fan assisted oven

This function operates the fan, circulating air
heated by the elements at the top and the base
of the oven. The combination of fan and
conventional cooking (top and base heat)
makes this function ideal for cooking large items
that need thorough cooking, such as a large
meat roast. It is also possible to bake on two
racks at one time, although they will need to be
swapped over during the cooking time, as the
heat at the top of the oven is greater than at the
base, when using this function.
This is a fast intensive form of cooking; keep an
eye on the food cooking until you have become
accustomed to this function.
Using your Range
This function combines the heat from the top
and base elements. It is particularly suitable for
roasting and baking pastry, cakes and biscuits.
Food cooked on the top rack will brown and
crisp faster than on the lower rack, because the
heat is greater at the top of the oven than at the
base, as in 'Convection assisted oven' function.
Similar items being cooked will need to be
swapped around for even cooking. This means
that foods requiring different temperatures can
be cooked together, using the cooler zone in the
lower half of the oven and hotter area to the top.
This function uses the element in the top of the
oven only. It is a useful function for the browning
or finishing of pasta dishes, vegetables in sauce
and lasagne, the item to be browned being
already hot before switching to the top element.
This function uses the base element only. It will
crisp up your pizza or quiche base or finish off
cooking the base of a pastry case on a lower
rack. It is also a gentle heat, good for slow
cooking of casseroles in the middle of the oven
or for plate warming.
The Browning and Base heat functions are
useful additions to your oven, giving you
flexibility to finish off items to perfection. With
use, you will soon realize how these functions
can combine to extend your cooking skills.
17
Conventional oven (top and
base heat)
Browning element
Base heat