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Fabricant : Aga s
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Tall oven racks The tall oven is supplied with four normal cooking racks and a plate warming rack. When using the tall oven you can cook on all four racks at the same time; but make sure they are well spaced out to allow the hot air to circulate. Steam When cooking foods with high water content (e.g. oven fries) there may be some steam visible at the grille at the rear of the cooktop. This is perfectly normal. Oven light Press the button to turn on the Main oven light. If the oven light fails, turn off the power supply before you change the bulb. See the ‘Troubleshooting’ section for details on how to change an oven light bulb. 19 Using your Range Cooking chart Conventional Oven Convection Oven Approximate Cooking Time Food Temp Rack Position Temp FISH 375°F 3 350°F Fillets 15-20mins. 375°F 3 350°F Whole 10mins.per lb + 10mins. 375°F 3 350°F Steaks according to thickness. ROAST MEATS Beef with bone 325°F 2-3 300°F 20-25mins. per lb + 20-25mins. 400°F 2-3 375°F 15-20mins. per lb + 15-20mins. Beef without bone 325°F 2-3 300°F 30-35mins. per lb + 30-35mins. 400°F 2-3 375°F 20-25mins. per lb + 20-25mins. Lamb 325°F 2-3 350°F 30-35mins. per lb + 30-35mins. 400°F 2-3 375°F 25-35mins. per lb + 25-30mins. Pork 325°F 2-3 300°F 35-40mins. per lb + 35-40mins. 400°F 2-3 375°F 25-30mins. per lb + 25-30mins. Stuffed and rolled - Add approx. 10 mins. per lb to above cooking times or cook at 390°F for 20mins. then 320°F for remainder. THOROUGHLY THAW FROZEN MEAT AND POULTRY BEFORE COOKING. POULTRY Chicken 325°F 2-3 300°F 20-25mins. per lb + 20-25mins. 400°F 2-3 375°F 15-20mins. per lb + 15-20mins. Turkey 325°F 1-3 300°F 20-25mins. per lb + 20-25mins. 400°F 1-3 375°F 15-20mins. per lb + 15-20mins. Stuffed Poultry - Cook at 390°F or at 390°F for 20mins. then 320°F for remainder. Prepacked (fresh or frozen) follow packers cooking times Casserole 300-325°F 2-3 300°F 2-4hrs according to recipe. Yorkshire Pudding 425°F 4 400°F Large tin 30-35mins. Individual 10-20mins. CAKES Rich fruit (7”) 300°F 2 275°F 21/2-3hrs. Cup Cakes 375°F 3 & 5 or 3 350°F 15-25mins. Scones (British) 425°F 2 & 4 or 3 400°F 10-15mins. PASTRY Plate Tart 375°F 2 & 4 350°F 45-50mins. Interchange after 25mins. Fruit Pie 375°F 2 & 4 350°F 35-40mins. Interchange after 25mins. Tartlets 375°F 4 350°F 15-20mins. according to size. Puff Pastry 425°F 2,3 or 4 400°F 20-40mins. according to size. Bread 425°F 2 & 4 400°F 20-30mins. according to size. Meringues 230°F 3 225°F 2-21/2hrs. according to size. PUDDINGS Baked Egg Custard 325°F 3 300°F 45mins.-1hr. Baked sponge pudding 375°F 3 350°F 40-45mins. according to size. 21 Using your Range Cleaning your range Essential information Before thorough cleaning isolate the electricity supply. Remember to switch on the electricity supply before use. Never use paint solvents, washing soda, caustic cleaners, biological powders, bleach, chlorine based bleach cleaners, coarse abrasives or salt. Don’t mix different cleaning products - they may react together with hazardous results. Recommended cleaning materials are shown in the table at the end of this section. All parts of the range can be cleaned with hot soapy water - but take care that no surplus water seeps into the appliance. For cleaning materials see the ‘Cleaning Table’ at the end of this section. Cooktop Clean with caution. If a wet sponge or cloth is used to wipe spills on a hot surface, be careful to avoid steam burns. Some cleansers can produce noxious fumes if applied to a hot surface. It’s very easy to clean the Cooktop with a recommended cleaner. CAUTION — Do not use abrasive cleaners or pads, oven aerosols or pads or stain removers on the surface. Daily care First of all, be sure that all heat indicator lights are off and the cooking surface is cool. Apply a small dab, about the size of a coin, of electric cooktop cleaning cream in the center of each area to be cleaned. Dampen a clean paper towel and work the cleaning cream on the cooking surface as if you were cleaning a window. As a final step, wipe the cooking surface with a clean, dry paper towel. Cleaning for spills For spills and boil-overs that occur while cooking, turn the unit off and wipe the area surrounding the hot zone with a clean paper towel. If a spill (other than a sugary substance) is on the hot zone, do not clean until the unit is completely cooled down and follow the instructions below (“Cleaning for burned-on spills”). If you accidentally melt anything on the cooking or if you spill foods with a high sugar content (preserves, tomato sauce, etc.), REMOVE the spill IMMEDIATELY with a razor scraper, while the unit is still hot. IMPORTANT: Turn off the cooktop and use an oven glove to protect your hand from potential burns. Take care when using a sharp scraper. Scrape the major spill or melted material from the cooking zone and push into a cold area, and then allow to cool before cleaning further. After the cooking surface cools down and the heat indicator lights go off, use the daily care proced...