AGA Masterchef II Ceramic User manual

Masterchef II
Ceramic
User's Manual
&
Installation and Servicing Instructions
PLEASE READ THESE INSTRUCTIONS BEFORE USING THIS APPLIANCE
04/09 EINS 515152
For use in GB and IE

2
Contents
Users Guide Page 3
Introduction Page 4
Health & Safety Page 4
Control Panel Page 5
Ceramic Hob Page 5
The Slow Cooking Oven Page 6
Ideas for the Slow Cooking Oven Page 7
The Grill (Top Right) Page 11
Setting up the Cooker for Use Page 12
The Fan Ovens Page 13
The Automatic Cooking Control Page 14
Oven Cooking Guide Page 16
Fan oven cooking chart Page 19
Cleaning the cooker Page 20
Troubleshooting Page 22
General Safety Instructions Page 23
Installation Guide Page 25
Installation Page 26
Servicing Page 30
Circuit Diagram Page 33
Technical Data Page 35

Users
Guide
3

As responsible manufacturers we take care to make sure
that our products are designed and constructed to meet
the required safety standards when properly installed and
used.
IMPORTANT NOTICE: PLEASE READ THE
ACCOMPANYING WARRANTY.
Any alteration that is not approved byAga could invalidate
the approval of the appliance, operation of the warranty
and could affect your statutory rights.
In the interest of safety and effective use, please read the
following before using your new Aga appliance.
Installation must be to local and national wiring regulations
and carried out by a qualified engineer.
Alittle smoke and smoke and some odour may be emitted
when first switched on. This is normal and harmless (from
oven lagging and starch binder on the element insulation)
and will cease after a short period of use.
Your appliance has a ceramic hob, three electric ovens;
the upper left hand oven is a slow cooking oven.
The lower ovens are electric fan ovens. The fan behind
the rear panel ensures a virtually even distribution of heat
within the oven during cooking i.e. the temperature at the
lowest shelf position is the same as the temperature at the
highest shelf position.
The electric grill is situated in the roof of the top right hand
compartment.
Your cooker is supplied with the following accessories:
5 oven shelves
1 large roasting tin
1 grill shelf
1 grill pan
1 grill pan grid
The following loose parts are also packed:
1 splashback assembly
1 cast iron plinth
APPLIANCE
YOUNG CHILDREN SHOULD BE KEPT AWAY FROM
THE APPLIANCE AS SOME SURFACES CAN BECOME
HOT TO TOUCH.
zDuring use the appliance can become hot. Care should
be taken to avoid touching heating elements inside the
ovens and grill.
Deep Fat Frying
zUse a deep pan large enough to completely cover the
appropriate heating area.
zAlways dry food thoroughly before frying and lower it
slowly ino the hot oil or fat. Frozen foods in particular,
will cause frothing and spitting, if added to quickly.
zDo not try to fry too much food at a time, especially
frozen food.
This only lowers the temperature of the oil or fat too
much, resulting in greasy food.
zKeep the outside of the pan, clean and free from
streaks of oil or fat.
zNever fill the pan more than one-third full of fat or oil.
zNever leave the fat or oil unattended during the heating
or cooking period.
zNever use a lid on the pan.
zIMPORTANT: Oil is a fire risk, do not leave pans
containing oil unattended.
zIn the event of a fire cover with a lid and turn OFF the
appliance.
Do not attempt to extinguish the fire using water.
Smother the flames on the hob, rather than attempting
to remove the pan to the outside.
Burns and injuries are caused almost invariably by
picking up the burning pan to carry outside.
Introduction
4
Health & Safety

zThe GRILL ELEMENT KNOB needs to be pushed in
and turned to either direction:
Clockwise - both elements on
Anti-clockwise - middle element only
zThe HOB cooking area controls are operated also by
pushing in the knob before turning to the required
setting.
zThe OVEN CONTROL KNOBS which do not need to
be pushed in, can only be rotated clockwise from the
OFF position.
zThe HOB NEON illuminates when the hob is hot and
therefore too hot to touch. There is a short delay after
initial switch on.
The neon remains on when the element is switched off
until the temperature reduces to a safe level (although
the hob may still be warm enough to cause minor
discomfort).
zThe OVEN NEONS illuminate when ovens are
switched on. When the required temperature is
reached the neon will extinguish.
zDO NOT USE THE HOB IF IT IS CRACKED.
zDO NOT PLACE ALUMINIUM FOIL ON THE HOB
SURFACE.
zThe hob has five cooking areas:-
front left - double circuit - 1.7 kW/0.7 kW - 130mm/
120mm dia - rapid heat up
rear left - single circuit - 1.2 kW - 140mm dia - rapid
heat up
centre - double circuit - 2.0 kW/0.9 kW - 240 x 140mm
dia - rapid heat up
front right - single circuit - 1.2 kW - 140mm dia - rapid
heat up
rear right - single circuit - 1.8 kW - 180mm dia - rapid
heat up
zWhen the hob cooking areas are switched on, the
heating area will glow red.
zThe hot plates contain a safety switch which limits the
ceramic temperature if the plates are operated without
a pan in position, or if the plates have been at a
maximum setting for longer than normal.
To get the best out of your hob
zEnsure that the pan covers the heating area.
zSwitch off the plates when the cooking is complete.
zDo not cook directly on the hob surface. Always use a
pan.
zDo not use the hob as a chopping board or resting
area.
zAlways lift the pan off the surface. Do not drag or slide
the pans into position.
zAlways use the recommended cleaning materials and
methods. See ‘Cleaning and Caring’ section.
Choice of saucepans
zThe ceramic hob is very strong, but if a heavy or sharp
object is dropped upon it the surface might crack. If a
crack does appear in the surface, disconnect
immediately and arrange for a repair.
zOnly smooth flat based pans recommended for use on
ceramic hobs must be used.
zIf cast iron pans are used, ensure they have a
machined flat base.
zPans with copper or aluminium bases leave traces on
the hob that are difficult to remove.
zNever use recessed or ridged base pans.
zThe base of the pan should cover the heating area.
zSelect a pan of sufficient size to avoid spillage (boiling
over). Especially when cooking food containing sugar
e.g. jam, marmelade, fruit etc.
zDo not overlap the edge of the ceramic hob area with
pans, as this will result in damage to the enamelled
surface of the top plate.
zFor best results the bottom of an enamelled pan
should be 2-3mm thick, stainless steel should have
sandwich bottoms 4-6mm thick.
5
Control Panel
Ceramic Hob

Before the fan oven can be used, it will be necessary to set the ‘time-of-day-clock’.
This is a 24-hour clock, and when the power supply is initially switched on, or after an interrruption in supply, the clock will
show 12.00 and the LED bar 4 will flash above the sign.
SETTING THE TIME OF DAY
1. Whilst the LED bar 4 is flashing, press the plus + and/or minus buttons until the display shows the correct time of
day.
2. After 5 seconds, the bar 4 will stop flashing.
The setting can be altered at any time by using the MODE button until the LED bar 4 flashes and pressing the plus + and
minus - buttons.
The cooker is now ready for use.
Setting up the cooker for use
6

This oven is 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.
Using the Slow Cooking Setting
The slow cooking setting
is the area marked
between 110°C - 120°C
on the oven control knob.
The Slow Cooking oven has side panels that are coated
with a special enamel that partly cleans itself. For more on
cleaning the ovens see the ‘Cleaning your cooker’ section
of these instructions.
Points to bear in mind when preparing food.
Always tightly cover food to avoid condensation
unless stated otherwise.
Do not place dishes directly on to the oven base. Always
place onto shelf supplied.
The shelf is designed to lock in place, but is removable for
cleaning. See the ‘Cleaning your cooker’ section of these
instructions.
Push dishes well back in the oven to ensure that they are
positioned over the element beneath the base plate.
Make sure all dishes will fit into the oven before preparing
the food.
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 notice in some cases.
Joints of meat and poultry should be cooked at 180°C for
30 minutes before transferring to the slow cooking oven.
Meat over 2.7 kg (6lbs) and poultry over 2kg (4lbs 8ozs)
are unsuitable for the slow cooking method.
Always stand covered joints on a rack over a meat tin, to
allow good air circulation.
Make sure that pork and poultry reach an internal
temperature of at least 90°C.
Slow cooking is unsuitable for stuffed meat and poultry.
Always bring soups, casseroles and liquids to the boil
before putting in the oven. When casseroles are used,
cover the food first with foil and then the lid to prevent loss
of moisture.
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.
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.
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
If food is to be frozen or not served immediately, cool it in
a clean container as quickly as possible.
Thaw frozen food completely in the refrigerator before re-
heating.
Re-heat food thoroughly and quickly either on the hotplate
or in a hot oven 200°C (180°C fan oven), and then serve
immediately.
Only re-heat food once.
The Slow Cooking Oven
7

Many favourite recipes can be adapted for this type of cooking:
Slow Cooking Oven Recipes - Meal 1
6 - 8 hours cooking time
Ragout of Beef in Ale
Baked Potatoes
Rice Pudding
Ingredients Method
* If cooking for 8 hours or more use 40g (1 1/2oz) rice only
Ideas for the Slow Cooking Oven
Ragout of Beef in Ale
Baked Potatoes
Rice Pudding
30ml (2tbsps) oil
675g (1 1/2lbs) chuck steak, cubed
1 clove of garlic, crushed
2 carrots, sliced
100g (4oz) mushrooms, quartered
2 medium onions, sliced
40g (1 1/2 ozs) plain flour
5ml (1 tsp) coarse-grained mustard
10ml (1 dsp) Demerara sugar
30ml (2tbsps) tomato purée
450ml (3/4pt) brown ale
salt and freshly ground pepper
4 medium sized potatoes
*40-50g (1 1/2- 2 ozs) pudding rice
25g (1oz) sugar
550ml (1 pt) milk
nutmeg
knob of butter
25g (1oz) sultanas (optional)
1. Sauté the meat in a casserole in hot oil until brown.
Remove.
2. Sauté the garlic, onions, carrots and mushrooms until
brown.
3. Stir in flour and mix well.
4. Add mustard, sugar and tomato purée.
5. Stir in the ale and seasoning. Return meat.
6. Bring to the boil and cover. Transfer to the oven.
1. Wash and prick well all over.
2. Wrap in one layer of foil.
3. Place directly on the shelf in between the casserole
and rice pudding.
1. Wash the rice in cold water and place in an 850ml (1
1/2pt) pie dish.
2. Add the sugar, milk and sultanas if using.
3. Sprinkle with nutmeg and add a good knob of butter.
8

Slow Cooking Oven Recipes - Meal 2
6 - 8 hours cooking time
Roast Fillet of Lamb
Dauphinoise Potatoes
Bread and Butter Pudding
Ingredients Method
Roast fillet of Lamb
Dauphinoise Potatoes
Bread and Butter Pudding
900g - 1.25 kg (2 - 2 1/2lbs) lamb
450g (1 lb) potatoes, thinly sliced
1-2 cloves of garlic, crushed
125ml (1/4pt) double cream
salt and freshly ground black pepper
6-8 medium slices of wholemeal bread
Approx 50g (2ozs) butter, melted
Grated rind of one orange (optional)
25g (1oz) desiccated coconut
50 - 100g (2 - 4oz) luxury/tropical mixed fruit
50g (2oz) soft brown sugar
450ml (3/4pt) milk
2 eggs
1. Season and wrap the lamb in foil.
2. Stand meat on a rack over a small roasting tin.
1. Grease a shallow oval or rectangular dish.
2. Arrange layers of potatoes, seasoning and garlic in the
dish, ending with potatoes.
3. Pour over the cream and cover well with foil.
1. Grease a shallow oval or rectangular dish.
2. Cut the crusts off the bread and divide into
rectangles/triangles.
3. Dip enough pieces of bread in the butter on one side to
cover the base of the dish, butter side up.
4. Sprinkle with half of the fruit, coconut, sugar and
orange rind.
5. Cover with a second layer of bread dipped in the butter
and then the remaining rind, fruit, coconut and sugar.
6. Whisk the eggs and milk together and pour over the
bread, Stand for 1/2hour before baking. Leave
uncovered in the oven.
9

Slow Cooking Oven Recipes - Meal 3
6 - 8 hours cooking time
Gammon and Apricot Pie
Braised Red Cabbage
St. Clements Pudding
Ingredients Method
Gammon and Apricot Pie
St Clements Pudding
Braised Red Cabbage
2 gammon rashers approx 15mm (1/2”) thick
100g (4oz) no-soak dried apricots
25g (1oz) sultanas
3 large potatoes, thinly sliced
300ml (1/2pt) chicken stock
50g (2oz) butter, melted
2 rounds of thick sliced wholemeal bread
a little milk
50g (2oz) butter or margarine
50g (2oz) soft brown sugar
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
3 eggs, separated
caster sugar for sprinkling
350g (3/4 lb) red cabbage
25g (1oz) butter
1 medium onion, sliced
1 medium cooking apple, sliced
30ml (2 tbsps) cider vinegar
45ml (3 tbsps) honey
salt and pepper
1. Remove the rind from the gammon. Nick the edges
and lay them in a shallow dish.
2. Sprinkle with apricots, sultanas and pepper.
3. Overlap the sliced potatoes on top of the gammon.
Pour over stock.
4. Brush with melted butter, place in the oven
1. Grease a shallow ovenproof dish and line the base
with fingers of bread.
2. Pour over sufficient milk to be absorbed by the bread.
3. Cream the fat and sugar.
4. Add the yolks, grated rind and juice of orange and
lemon. Beat.
5. Whisk the egg whites stiffly and fold most of them into
the creamed mixture.
6. Spread the mixture over the bread.
7. Finish with a layer of the remaining egg white, thickly
dredged with sugar. Leave uncovered. Place in the
oven.
1. Slice the red cabbage finely.
2. Melt the butter in an oval casserole dish and sauté the
onion and apple until starting to soften.
3. Add the cabbage and cook for a further 2 minutes.
4. Mix in the vinegar, honey and seasoning.
5. Cover with buttered greaseproof paper and a tightly
fitting lid, covered in foil. Place in the oven.
10