 I have a 4-Oven gas Aga. What’s the procedure when a regular cookery recipe calls for cooking in the oven and then after a required time it asks you to turn the oven off and let the recipe finish as the oven cools?
This technique is sometimes suggested for cooking such things as meringues and a Pavlova. Too high an oven temperature can cause meringue mixtures to weep, and that is why this gentle method is sometimes advocated in conventional ovens which are hard to turn to as low a setting as is possible in an Aga. The gentle heat found in the Aga warming and simmering ovens is perfect for all types of meringue mixtures, and they may be cooked perfectly in both these ovens, taking a shorter time in the simmering oven.
To prevent a Pavlova over-cooking and losing its moist marshmallow centre, remove from the oven after 1-1½ hours. To dry meringues out thoroughly, allow 1½-2 hours. If necessary, remove from the oven after this period and turn them upside down and return to their parchment. Place the baking tray on a chef’s pad on the simmering plate lid to continue to dry out gently.
Taken from The Complete Book of Aga Know-How, by Richard Maggs, published by Absolute Press priced £8.99
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