Bedienungsanleitung Aga Masterchef Deluxe (Seite 15 von 48) (Englisch)

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half of the oven to cook. The oven temperature may also need

to be lowered.

Browning Element

This function uses the element in the top of the oven

only. It is a useful function for the browning or

nishing of pasta dishes, vegetables in sauce,

shepherds pie and lasagne, the item to be browned being

already hot before switching to the top element.

Base Heat

This function uses the base element only. It will crisp

up your pizza or quiche base or nish o cooking the

base of a pastry case on a lower shelf. It is also a

gentle heat, good for slow cooking of casseroles in the

middle of the oven or for plate warming.

The Browning and Base Heat functions are useful additions

to your oven, giving you exibility to nish o items to

perfection.

Defrost

This function operates the fan to circulate cold air

only. Make sure the temperature control is at 0°C and

that no heat is applied. This enables small items such

as desserts, cream cakes and pieces of meat, sh and poultry

to be defrosted.

Defrosting in this way speeds up the process and protects

the food from ies. Pieces of meat, sh and poultry should

be placed on a shelf, over a tray to catch any drips. Be sure to

wash the shelf and tray after defrosting.

Defrost with the oven door closed.

Large items, such as whole chickens and joints should not be

defrosted in this way. We recommend this be carried out in a

refrigerator.

Defrosting should not be carried out in a warm oven or when

an adjoining oven is in use or still warm.

Make sure that dairy foods, meat and poultry are completely

defrosted before cooking.

The Fan Oven

The right-hand oven is a fan oven that circulates hot air

continuously, which means faster, more even cooking.

The recommended cooking temperatures for a fan oven are

generally lower than a conventional oven.

NOTE: Please remember that all cookers vary so temperatures

in your new ovens may dier to those in your previous

cooker.

The Slow Cook Oven

The Slow Cook oven is intended for slow cooking items such

as casseroles, joints of meat, etc.

Your Slow Cook oven is capable of cooking a complete meal;

for instance – casserole, rice pudding and jacket potatoes – or

just warming the dishes (use only heat resistant dishes).

Points to remember when Slow Cooking:

• Preheat the oven for 20–30 minutes before starting to

cook.

• Do not allow dishes to touch the heating elements

either side of the oven.

• Bring casseroles, soups etc to the boil on the hob before

placing into a suitable casserole for slow cooking.

• Make sure that casseroles have sufficient liquid,

particularly when cooking over a long period.

• Use lids on casseroles or foil to cover food whilst it is

cooking to retain moisture.

• Make sure all dishes will fit into the oven before

preparing the food.

• Wrap washed and pricked jacket potatoes in foil before

cooking.

• Make sure that meat and poultry reach a safe

temperature of at least 90 °C before eating.

• Always thaw frozen food completely before cooking.

Your Slow Cook oven is also useful for warming plates and

serving dishes (use only heat resistant dishes).

You can cook a fruitcake in the Slow Cook oven on the

maximum heat setting (if perhaps your other ovens are in

use). If you are using the fan oven below the Slow Cook oven

at the same time allow a little more cooking time.

You can also produce crisp, white meringues cooked in the

slow cook oven.

Timings for cooking in the Slow Cook oven will depend upon

the temperature, quantity and type of dish you are cooking,

as a guide for casseroles, a minimum of 3 hours cooking time

is recommended.

Keep an eye on the food until you are familiar with the oven.

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