Aga Ranges 6-4 Series - Manual (Page 38)

Whole Fish e.g. trout, mackerel
Steaks
Oven-fried fish
Salmon (2.7kg)
Meat & Poultry
Beef
Lamb
Pork
Chicken
Turkey
Duck & Goose
Casserole
Puddings
Milk Puddings
Baked Custard
Baked Sponge Pudding
Fruit Crumble
Baking Oven
• B a k i n g O v e n • B a k i n g O v e n • B a k i n g O v e n • B a k i n g O v e n • B a k i n g O v e n •
z The left hand lower oven is a fan oven, which means that the air is circulated to create an even temperature
throughout. In most cases food requires a lower oven temperature when cooked in ovens by approximately 50ºF -
75ºF.
z The cooking charts are a general guide but times and temperatures may vary according to individual recipes.
z The meat sections should be used as a guide but may vary according to the size, shape of joint on or off the bone.
z Thaw frozen joints thoroughly before cooking them.
z The times are for open roasting. If covered with foil allow for extra time..
z The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink
continue to cook checking every 15 minutes until juices run clear.
FOOD SETTING °F APPROXIMATE COOKING TIME
Fish
325
325
325
275 - 300
325 - 350
325 - 350
325 - 350
325 - 350
275 - 300
325 - 350
250 - 275
275
275
300
325 - 350
25 - 30 mins depending on size
20 - 25 mins depending on thickness
25 mins depending on packet instructions
15 - 18 mins per 450g
30 mins per 450g + 30 mins over (medium rare)
25 mins per 450g + 25 mins over
30 - 35 mins per 450g + 35 mins over
20 - 25 mins per 450g + 20 mins over
15 - 18 mins per 450g + 15 mins over
25 mins per lb + 25 mins over
1 1/2 - 3 hours depending on recipe
2 hours
35 mins
45 mins - 1 hour using raw fruit
45 mins - 1 hour
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