Aga Ranges DESN 512387 A owner manual The Simmering Oven, Using The Slow Cooking Setting

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 110ºC - 120ºC on the oven control knob.

USING THE SLOW COOKING SETTING

Points to bear in mind when preparing food.

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

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

zMake sure all dishes will fit into the oven before preparing the food.

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.

zJoints of meat and poultry should be cooked at 180ºC for 30 minutes before transferring to the slow cooking oven.

zMeat over 2.7kg (6lbs) and poultry over 2kg (4lbs 8ozs) are unsuitable for the slow cooking method.

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

zMake sure that pork and poultry reach an internal temperature of at least 90ºC.

zThis method is unsuitable for stuffed meat and poultry.

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

zWhen casseroles are used, cover the food first with foil and then the lid to prevent loss of moisture.

zAlways thaw frozen food completely before cooking.

zRoot vegetables will cook better if cut into small pieces.

zAdjust seasonings 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 180ºC, and then serve immediately.

zOnly re-heat food once.

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