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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.
z For best results use the Aga Stainless Steel cookware, Aga recommend AG30012 - Saute
Casserole and Lid.
z Do not place dishes directly on to the oven base. Always place onto shelf supplied. See Fig.
17B.
z Joints of meat and poultry should be cooked at 350°F for 30 minutes before transferring to
the slow cooking oven.
z The 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.
z Always stand covered joints on a rack over a meat tin, to allow good air circulation.
z Meat over 2.7kg (6lbs) and poultry over (4lbs 8ozs) are unsuitable for the slow cooking
method.
z This method is unsuitable for stuffed meat and poultry.
z Make sure that pork and poultry reach an internal temperature of at least 195°F.
z Always bring soups, casseroles and liquids to the boil before putting in the oven.
z When 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.
z All 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.
z Push dishes well back in the oven to ensure that they are positioned over the element
beneath the base plate.
z Always thaw frozen food completely before cooking.
z Root vegetables will cook better if cut into small pieces.
z Adjust seasoning and thickenings at the end of the cooking time.
z Egg 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.
z Dried 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
z If food is to be frozen or not served immediately, cool it in a clean container as quickly as
possible.
z Thaw frozen food completely in the refrigerator before re-heating.
z Re-heat food thoroughly and quickly either on the hotplate or in a hot oven 350°F-355°F, and
then serve immediately.
z Only re-heat food once.
SIMMERING OVEN
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