Aga Ranges DC6 (FFD) Using The Simmering Oven Setting, Storage And Re-Heating Of Food

SIMMERING OVEN

THE SIMMERING OVEN

This is used for long, slow cooking over 6-8 hours, keeping food warm and warming plates for short periods.

EXTRA CARE MUST BE TAKEN WHEN WARMING BONE CHINA - USE THE LOWEST SETTING.

The slow cooking setting is the area marked between 225ºF - 250ºF on the oven control knob.

USING THE SIMMERING OVEN SETTING

Points to bear in mind when preparing food.

zFor best results use the Aga Stainless Steel cookware, Aga recommend AG30012 - Saute Casserole and Lid.

zDo not place dishes directly on to the oven base. Always place onto shelf supplied. See Fig. 17B.

zJoints of meat and poultry should be cooked at 350°F for 30 minutes before transferring to the slow cooking oven.

zThe meat/poultry should be entirely wrapped in 2 layers of foil to ensure a tight seal is achieved; this will retain the natural juices and flavours that are lost when food is cooked at a higher temperature. The foil join MUST be positioned at the top of the joint to prevent leakage.

zAlways stand covered joints on a rack over a meat tin, to allow good air circulation.

zMeat over 2.7kg (6lbs) and poultry over (4lbs 8ozs) are unsuitable for the slow cooking method.

zThis method is unsuitable for stuffed meat and poultry.

zMake sure that pork and poultry reach an internal temperature of at least 195°F.

zAlways bring soups, casseroles and liquids to the boil before putting in the oven.

zWhen cooking a casserole or braising meat, cover the food first with foil and then the lid to create a good seal and prevent loss of moisture.

zAll dishes cooked by the slow cooking method should be cooked for a minimum of 6 hours. They will ‘hold’ at this setting for a further 1-2 hours but marked deterioration in appearance will be noticed in some cases.

zPush dishes well back in the oven to ensure that they are positioned over the element beneath the base plate.

zAlways thaw frozen food completely before cooking.

zRoot vegetables will cook better if cut into small pieces.

zAdjust seasoning and thickenings at the end of the cooking time.

zEgg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, where they can be observed from time to time.

zDried red kidney beans must be boiled for a minimum of ten minutes, after soaking, and before inclusion in any dish.

STORAGE AND RE-HEATING OF FOOD

zIf food is to be frozen or not served immediately, cool it in a clean container as quickly as possible.

zThaw frozen food completely in the refrigerator before re-heating.

zRe-heat food thoroughly and quickly either on the hotplate or in a hot oven 350°F-355°F, and then serve immediately.

zOnly re-heat food once.

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