Hotplates
The two hotplates are at different heats; the boiling plate being
the hottest of the two and the simmering plate at a lower heat.
Each hotplate is individually temperature controlled.
Boiling Plate
The boiling plate is used for making toast, boiling a kettle,
stir-frying and cooking at a high heat.
Simmering Plate
The simmering plate is for cooking slower, such as sauces,
simmering pans and can also be used direct on for toasted
sandwiches, drop scones, no-fat fried eggs and quesadillas.
Warming Plate (Hotcupboard)
The warming plate is the ideal resting place for cooked food.
Slow Cooking Oven (Hotcupboard)
Ideal for a broad range of long slow cooking applications, such
as leg of lamb, pulled pork, belly pork and celebration cake.
NOTE: Meat and vegetable dishes should be started on the
boiling plate or in the roasting oven.
Warming Oven (Hotcupboard)
Used for warming plates and serving dishes. Can also be used
for resting joints before carving.
Roasting Oven
The hottest oven for high temperature cooking; pastries,
breads, roasting of meat, vegetables and poultry, grilling at the
top of the oven and frying on the floor. The oven, as the others,
is vented mechanically through an external wall, so the majority
of cooking smells are taken to the outside.
Baking Oven
A moderate oven for cooking cakes and biscuits, baking fish,
lasagne or shepherds pie, plus roasting meat and poultry at a
medium heat. Cooking sweets and savoury together is no
problem as the flavours do not mix.
Simmering Oven
Long, slow cooking in the simmering oven develops flavours
and makes the toughest meat tender. Its large capacity means
several pans can be stacked here; soup, casserole, steamed
rice, steamed carrots and poached pears all cooking
simultaneously, without any danger of burning.
Warming plate
Hotcupboard ON/OFF
Slow cooking oven
Warming oven
6
A Brief Description -
AGA TC5 (Hotcupboard Option)
Boiling plate
Simmering plate
Top plate
Control door
Roasting oven
Baking oven
Simmering oven
