AGA ADC3GBRG Guide de l'utilisateur télécharger pdf (Page 14)

The Slow Cook Oven

The slow cook oven can be described as a continuation

oven, it continues to cook food that has been brought

up to heat elsewhere on the range with the exception of

meringues which are dried out rather than ‘cooked’.

User Guidance - Slow Cook Oven

• To get the very best performance, we recommend to

use the AGA cookware with thick bases and stacking

lids.

• Joints of meat and poultry should be brought up to

heat ideally in the roasting oven for 30 - 45 minutes,

then transfer to the simmering oven.This method is

unsuitable for stuffed meat and poultry.

• Make sure that pork and poultry reach an internal

temperature of at least 167°F (75°C).

• Always bring soups, casseroles and liquids to the boil

before putting in the oven.

• Always thaw frozen food completely before cooking.

• Root vegetables will cook better if cut into small

pieces.

• Adjust seasonings and thickenings at the end of the

cooking time.

• Many dried legumes and beans for example, dried

red kidney beans must be boiled for a minimum of 10

minutes, after soaking, and before inclusion in any

dish.

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 23 24

Pas de commentaire

AGA ADC3GBRG Guide de l'utilisateur Page 14