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Meal 3 6 - 8 hours cooking

Recipes

2 ham slices approx 15mm (1/2”) thick

100g (4oz) no-soak dried apricots

25g (1oz) raisins

3 large potatoes, thinly sliced 300ml (1/2 pt) chicken stock 50g (2oz) butter, melted

350g (3/4 lb) red cabbage

25g (1oz) butter

1 medium onion, sliced

1 medium cooking apple, sliced 30ml (2 tbsps) cider vinegar 45ml (3 tbsps) honey

salt and pepper

2 rounds of thick sliced wholemeal bread a little milk

50g (2oz) butter or margarine

50g (2oz) soft brown sugar grated rind and juice of 1 lemon grated rind and juice of 1 orange 3 eggs, separated

superfine sugar for sprinkling

Ham and Apricot Pie

Braised Red Cabbage

St. Clements Pudding

Gammon and Apricot Pie

1.Remove the rind from the ham. Nick the edges and lay them in a shallow dish.

2.Sprinkle with apricots, raisins and pepper.

3.Overlap the sliced potatoes on top of the ham. Pour over stock.

4.Brush with melted butter place in the oven.

Braised Red Cabbage

1.Slice the red cabbage finely

2.Melt the butter in a large saucepan and sauté the onion and apple until starting to soften.

3.Add the cabbage and cook for a further 2 minutes

4.Mix in the vinegar, honey and seasoning.

5.Transfer to an ovenproof dish, and cover tightly with foil. Place in the oven.

St Clements Pudding

1.Grease a shallow oven-proof dish and line the base with fingers of bread.

2.Pour over sufficient milk to be absorbed by the bread.

3.Cream the fat and sugar.

4.Add the yolks, lemon and orange rind and juice. Beat.

5.Whisk the egg whites stiffly and fold most of them into the creamed mixture.

6.Spread this mixture over the bread.

7.Finish with a layer of the remaining egg white, thickly dredged with sugar. Leave uncovered. Place in the oven.

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Aga Ranges DC6 (FFD) owner manual Recipes, Gammon and Apricot Pie, Braised Red Cabbage, St Clements Pudding
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DC6 (FFD) specifications

The Aga Ranges DC6, an exemplary model in the Aga collection, is a testament to the brand's legacy of combining traditional craftsmanship with modern culinary technology. This cast iron range cooker is designed for those who appreciate both aesthetics and functionality, resonating with home chefs and culinary enthusiasts alike.

One of the hallmark features of the Aga DC6 is its iconic cast iron construction, which is renowned for its excellent heat retention and even cooking. The cooker is designed to maintain a consistent temperature, allowing for perfectly cooked meals whether roasted, baked, or simmered. This characteristic makes it particularly appealing for slow cooking and batch preparation.

The DC6 model boasts six cooking ovens, offering versatility and options for various culinary tasks. Each oven operates at different temperatures, allowing chefs to prepare multiple dishes simultaneously. The design includes a roasting oven, a baking oven, and a simmering oven, catering to diverse cooking methods and preferences. This multi-oven setup ensures that users can maximize efficiency in the kitchen without sacrificing quality.

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Another remarkable characteristic of the DC6 is its energy efficiency. The range is designed to minimize energy consumption without compromising performance. It employs modern insulation techniques that limit heat loss, ensuring that the ovens remain hot and ready for use while reducing overall energy expenditure.

Aesthetically, the Aga Ranges DC6 excels as well. Available in a range of colors and finishes, it can fit seamlessly into any kitchen décor. Its timeless design elevates the aesthetic appeal of the kitchen, serving as both a cooking appliance and a statement piece.

In conclusion, the Aga Ranges DC6 is a perfect blend of traditional craftsmanship and modern innovation. With its cast iron construction, multiple ovens, user-friendly technology, and energy efficiency, it appeals to both professional chefs and home cooks, making it a sought-after appliance in today's kitchens.
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