Warning Cookies are used on this site to provide the best user experience. If you continue, we assume that you agree to receive cookies from this site. OK


An AGA can do it all!

  • Grill

  • Bake

  • Steam

  • Boil

  • Stir-fry

  • Simmer

  • Fry

  • Roast

  • Slow-Cook

  • Griddle

  • Toast

Roasting Oven

The high temperature power house is used for starting off many foods. The top oven is used to grill food, whilst the centre is used for fast roasting meat and poultry.

Breads and rolls are also baked here, in what is the nearest thing to a baker’s brick oven. The floor of this oven is also used for cooking pizzas and it is also a ‘hidden hotplate’, where pans may be placed to oven-fry foods such as steak- any splashes clean themselves as they land on the cast-iron oven walls.

Baking Oven

The baking oven is maintained at a moderate heat, making it perfect for baking all kinds of cakes and biscuits. Most things that are normally cooked in hotter roasting oven can also be transferred to finish cooking here, but for a longer time.

The baking oven is ideal for moderate roasting, cooking fish and tomatoes or for baking deep or layered dishes such as shepherd’s pie, lasagne and fish pie.

Simmering Oven

Once food has been brought to temperature somewhere else on the cooker, it is simply transferred to this oven where it will finish cooking.

It is this gentle radiant heat that is the secret of so many unique AGA cooking methods: belly pork and lamb shanks, ox cheek casseroles and creamy rice puddings, meringues, crème caramels without a single bubble, fluffy rice and steamed carrots. These and many other delights are in store for the new AGA owner.