Baking with the AGA 48 inch Elise induction range

3 years ago

Hello all,

I thought I'd go ahead and start a separate discussion in regards to baking with the AGA Elise 48 in. induction range. I know there's a bit of a learning curve, so it seems like a good way to share our experiences with it specifically when it comes to the ovens.

As I mentioned in a previous discussion:

The main thing I’ve learned is that the smaller oven size allows for more heat retention, which in turn can mean faster baking times. My rule of thumb at this point is to either start the oven at 25 degrees less than the recipe calls for, or reduce the baking time. It’s a bit of trial and error at the beginning with the ovens, but for us it’s been worth it. We really do love our AGA Elise for its aesthetics and performance.

Also, I did have to replace my half sheet pans. I now use Wilton baking sheets that I purchased at Target.

I appreciate everyone who's shared their experience with the ovens in other threads!

Featured Answer

Chelsea

2 years ago

Just traditional yeast loaf bread, for the most part. I've tried it in both ovens. With the multi function oven, I tried the conventional oven, it browned the bread to quickly. I've been using the convection oven, but it definitely cooks fast. So I'm always worried that it will be doughy in the middle. Have had great luck with cookies, they are way easier to tell if they are done or not.

I tried the bottom element only while baking a cake, it didn't work that great. I don't know what I was thinking, I just set on that one without looking at the manual. The manual says that function will " crisp up your pizza or quiche base or finish off cooking the base of a pastry case on a lower shelf. It is also a gentle heat, good for slow cooking of casseroles in the middle of the oven or for plate warming." Maybe my shelf was to close to the bottom.

I have had my oven since October, I still haven't figured it all out. Any tips, tricks or suggestions are greatly appreciated!

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Comments (10)

Riviela
3 years ago
last modified: 3 years ago
Thank you. it is good to mention the cooking sheet in the aga manual . i have been following this.
Blue Wren
3 years ago
last modified: 3 years ago
I'll be following this thread closely. I really want the induction top but we can't get the Elise with an induction top in Australia (only in gas because we are apparently hell bent on destroying the planet). When I rang the people who import them here I asked why they weren't available in Australia when they are available in New Zealand. The woman very helpfully told me that New Zealand was another country and that they would have to have it approved for use in Australia (so? They do import the very ugly Classic with an induction top, I can't imagine it's much different). It was and is a blatant lie because Australia and NZ have an agreed shared electrical standard so anything approved in NZ would by default be approved in Aus. What it comes down to is that Australia always has to be the rubbish version of NZ. She also told me that "induction is a niche market" :)))). The Elise costs $16K here. It by definition sits in a niche market. It also seems bizarre that you can't get whatever configuration you want given that these stoves are made to order. Not sure you'll appreciate my rant, or maybe you will ?;).
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Chelsea
2 years ago
I have been baking up a storm with my new mercury. Bread, cookies, cakes, bagels. It is a little trial and error getting the temp/time correct. I was hoping this thread would have more info. I have found that lowering the temp by 25 degrees and checking on what I am baking halfway into the requested time seems to work pretty good.

Claudia, have you figured at the perfect temp / time for bread? I need to pay more attention when I bake, haha! :)
Claudia thanked Chelsea
Claudia
Original Author
2 years ago
Hi @Chelsea! I do exactly what you do when baking. I typically lower the temp by 25 degrees, and if it’s a new recipe I’ll check the baking halfway into the requested time.

I haven’t baked any bread yet, aside from quick breads like banana bread. I do end up covering the tops of some breads with foil to prevent too much browning. I don’t typically bake with convection, so I suppose I could use the bottom heating element only (in left oven), but I’ve never tried. Might need to give that a trial run next time I bake!

What type of bread are you baking?
AnnieB H.
2 years ago
Is there a reason you had to replace your half baking sheets with the Wilson brand ones? How have those done?
Claudia
Original Author
2 years ago
Hi @Chelsea! Apologies for not responding sooner. How’s the baking going? Have you dialed in on the baking of your yeast breads? I agree that the convection browns things way quicker. I don’t really use convection in my baking for that reason. If I were to bake a yeasted dough, I would stick to top and bottom elements, no convection, and cover the bread towards the end to avoid over browning.
Claudia
Original Author
2 years ago
Hi @AnnieB H.! My particular half sheet pans didn’t fit in the ovens. According to the AGA website, the Elise and Mercury ovens should fit half sheet pans that are 17"w x 14"d. I think my old pans were probably a bit wider. AGA has some recommendations for half sheet pans that should fit in the Elise and Mercury ovens. Hope that helps!
Tony Mariapain
9 months ago
Can anyone confirm the maximum size sheet pan the AGA /Mercury can accommodate?
Claudia
Original Author
9 months ago
Hi Tony! The sheet pans I use are 12”x16”. You can find larger ones that are AGA specific online that measure 17”x13”. They ship from the UK, so the shipping is pricey. Would love to try them at some point!