Hotplate
The hotplate has two dierent settings: the boiling
setting being the hottest of the two and the simmering
setting at a lower heat. Each hotplate is individually
temperature controlled.
Boiling setting
Used for boiling, frying, griddling, stir-frying, making
toast - indeed anything that requires a high heat. Green
vegetables keep their colour when boiled quickly here or
use a steamer over the saucepan to cook more than one
vegetable at once.
Simmering setting
Used for recipes that require a lower heat such as, making
sauces, scrambling eggs, heating milk, slow frying,
simmering soups and root vegetables. In addition it can
be cooked on directly as a form of griddle - invaluable
for toasted sandwiches, quesadillas, drop scones, searing
scallops and even a non-fat fried egg! Slow cooked toast
can be made on the simmering plate, no need here to
use the AGA toaster. (Use of Bako-Glide will protect the
hotplate surface during ‘direct on’ cooking)
Induction hob
The 4-zone induction hob features automatic pan
detection and is perfect for all types of hob cooking; from
high temperature fast methods like stir frying, deep frying
and rapid boiling (e.g. pasta) to gentle heat for delicate
sauces and melting chocolate. The bridge modes can be
used for large pans, griddles or a sh kettle.
Cast heat storage ovens
These ovens, made from cast iron, cook by a radiant heat,
which is the secret of the cooking excellence for which
the AGA cooker is renowned. An indirect radiant heat
does not dry food out, so it retains its natural moisture
and avour.
The top cast iron oven/grill is ideal for cooking a range
of foods with 9 pre-set cook settings giving exibility to
vary the oven temperature from cool to very hot. These
settings are equivalent temperatures to gas marks; for
baking B1 to B4, roasting from R6 to R9, and grilling on
the grill setting.
The lower cast iron simmering oven has a xed
temperature and oers long, slow cooking and develops
avours and makes the toughest meat tender. Its large
capacity means several pans can be stacked here; soup,
casserole, steamed rice, steamed vegetable and poached
fruit all cooking simultaneously, without any danger of
burning, leaving the hotplate free.
The cast ovens have the same capacity, (able to t a
10kg (22lb) turkey) and the AGA heat-storage cooker
techniques can be used such as stacking of saucepans in
the simmering oven. You can also have the top cast oven
on ‘Slumber’ mode, (the simmering oven is always at the
same heat).
Fan oven
This oven oers a faster heat up for cooking a range of
foods with 8 pre-set cook settings for baking B1 to B4,
and roasting from R6 to R9.
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