AGA DUAL CONTROL DC3G User Manual

Also see for DC3G: User instruction Installation guide Installation guide User guide Installation guide

Contents

AGA DUAL CONTROL DC3G User Manual Manual pdf 12 page image

The Roasting OvenThe roasting oven can used for ‘grilling’ at the top and‘shallow frying’ on the oven floor.The roasting oven is zoned in heat, meaning it is slightlyhotter towards the top than the centre and the oven gridshelf set on the oven floor is slightly less hot than thecentre.When cooking on the base of the roasting oven, placethe floor grid on the base before putting the food into theoven. This lifts the food away from the base element toensure best cooking results are achieved.The beauty of the roasting oven is that any fat splashesare burnt off when the oven is at full heat, just brush outoccasionally to get rid of carbon deposits.The roasting oven is excellent for bread and pastries.Quiches in ceramic or pies in Pyrex dishes need not bebaked blind as when they are placed on the floor grid onthe base of the oven, the pastry cooks from underneathand the filling will set and brown from the all-round heat.As you are aware metal flan tins conduct heat quickerthan ceramic so may need less cooking time.The specially designed roasting tins and bakeware slidedirectly onto the runners, so almost every availablesquare centimetre of space can be used. Food can beprotected by the use of the cold plain shelf or shieldedby means of the large roasting tin, which means that youcan cook food that requires different temperatures at thesame time. If food is browning too quickly and you do notwant to move it to another oven just slide the cold plainshelf over the food to reduce the top heat.The Baking OvenThis oven is set at a moderate heat, so is ideal for cakes,biscuits and also anything that requires medium heatcooking such as fish pie, lasagne, soufflés, crumble androulades. Meat and poultry can be cooked here in fact mostthings that can be cooked in the roasting oven can becooked in the baking oven but for a longer time.Cook cakes together on one shelf, if two shelves are usedinterchange the food to achieve even colouration, as youwould with any oven which is zoned in heat.As with the roasting oven the specially designed roastingtins and bakeware slide directly onto the runners, so almostevery available square centimetre of space can be used.Food can be protected by the use of the cold plain shelf orshielded by means of the large roasting tin, which meansthat you can cook food that requires different temperaturesat the same time.If food is browning too quickly and you do not want to moveit to another oven just slide the cold plain shelf over thefood to reduce the top heat.NOTE: ALWAYS REMOVE THE COLD PLAIN SHELFAND ROASTING TINS ON COMPLETION OF COOKING.IF LEFT IN THE OVEN IT WILL AFFECT THE OVENTEMPERATURE.When using the roasting oven for a long period of time i.e. afull meal, the baking oven temperature may rise, it willtherefore be necessary to adjust the cooking procedure, thefollowing suggestions may prove useful.1. When placing the food in the baking oven, ensure thecold plain shelf is set directly above the dish, for thewhole of the cooking time.2. In addition it may be necessary to lower the shelfposition.3. When baking food, such as very rich fruit cakes, whichrequire a long period of cooking time, place the cake onthe fourth grid shelf position of the oven with the coldplain shelf set directly above for 3/4 hour approximately.Move the plain shelf to the middle of the simmeringoven. Transfer the cake to this shelf and bake untilcooked through.4. Alternatively, allow the baking oven to cool forapproximately 4 hours before using.12