[Scribbler]

After we moved in November last year, one of the first things we had to do was replace the oven.

Now have a Stoves cooker, with a bread proving setting which is really good as I make all our bread.

The oven also has a slow cooking setting, which I'd really like to use to make stews etc. Has anyone had experience with this in a cooker, as opposed to a stand alone, self-powered device? I've looked online for recipes, but there seems to be no mention of temperatures, which is pretty important.

Any thoughts?

Cheers.

[grinling]

Looks like it should be 80 when looking at the manual.
Good site is AGA.
Like all slow cook, the contents should be hot when going in (unlike how I do my stew or mince!!)

[oldgrunge]

Afraid I can't help with the slow cooker question, Scribbler. But would just like to say, we have a bread proving setting on our cooker, but I never use it. Dough is best risen at comparatively low temperatures. It will even rise eventually in the fridge! I always put cool ( About 17 - 20 deg. ) in the mix then prove it at room temperature, for about 3 hours. The long rise gives a better flavour, and saves energy! 👍

[Scribbler]

Thanks both. I'll check out the AGA website.

As for proving, I'll also give this a go. However I use the sponge and dough technique, and the second rising (in tins) only takes about an hour. The advantage of the oven proving setting is that it's consistent, irrespective of kitchen temperature.