The Baking Oven Setting - AGA CITY60 CONTEMPORARY User Manual

The Baking Oven Setting

The oven is indirectly heated by two elements, one in
the base of the oven and the other in the roof. These
elements heat the air and the cast iron within to provide
cooking results consistent with traditional AGA heat
storage cookers, with the flexibility of being able to turn
it off when not in use.
This setting is a moderate heat, so is ideal for cakes,
biscuits, also anything that requires medium heat
cooking such as fish pie, lasagne, soufflés, crumble and
roulades. Meat and poultry can be cooked here indeed
most things that can be cooked on the roasting oven
setting can be cooked on the baking oven setting but for
a longer time.
For the best results when cooking cakes do allow at
least the one hour heat up 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 heat.
As with the roasting oven setting, 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 heat.
NOTE: When baking it is always best to start from
cold, otherwise if baking after using the roasting
setting the oven will take a considerable amount of
time to cool.
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.
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