AGA - basics of how do you use one?

[RainingCatsandDogs]

We are going on holiday next week to a cottage with an AGA.

Can you enlighten me how to use one - I'm planning to roast a chicken,cook shepherds pie,fish pie,macaroni cheese.What about grilling say sausages.

Are there particular things that are suited to cook in it?

Hello,

I had these when we were growing up - they're dead easy really. I know about the 2-oven ones, which you'll probably have, in which case the top oven is the really hot one, the bottom medium for simmering stews and warming plates, etc. Just use the top oven as you would your usual oven, but set to about 200C. And all those recipes you mention can be cooked in it, perhaps checking them a bit more often than usual because it is so hot and you won't smell anything burning because the door is so tightly sealed.

Grilling sausages or bacon is easy because the top of the top oven acts as a grill, so you just move the shelf to the highest you can and stick them on there. Again, keep checking!

There are also 2 plates on top, the left hand one the really hot one for bringing things to the boil, the right hand one the simmering one. And if yours comes with a funny wire-mesh tennis racket shaped thingy -- that's what you make your toast with, and it's delicious.

One thing to mention - the outside of the AGA will be very hot, so warn your children. And if they do touch it, they'll only do it once!

Rule with agas is 20/80. Do 20% of your cooking on the top plates, 80% in the ovens (the more you keep the lids up, the more heat escapes and the temp in the ovens drops). So for veggies, you bring to the boil on the boiling plate. Stick lid on and then pop in simmering oven. Make sure the cook wear can go in the ovens mind.

The other guide is using the shelf heights in the ovens, obviously the higher you stick something the hotter/quicker it cooks.

Stews, mince etc lovely on floor of simmering oven, cook in am and leave for the day, when you come back in the evening lovely slow cooked stew. mmmmmmm

Oh yes, you can't smell things buning in an aga...so is a good idea to keep checking stuff esp in the top oven.

Try cooking lamb. Whack it into the really hot oven until brown then into the cool oven. You can leave it in there for hours and it will be very tender when you're finally ready for it.

Ditto what peatbog says. The food you're planning is well suited to an aga.

And don't forget you can dry all your swimming clothes & towels on it

Brilliant, thanks.

Will have to keep ds just 1 away from it though!