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Baking in an AGA is a unique cooking experience. Like a traditional baker’s brick oven, the AGA cooker’s ovens provide all-around, consistent radiant heat, meaning your cakes will be light and fluffy and your bread will rise perfectly.

We’ve done our research to collate some of the best tips and tricks to ensure your AGA-baked goodies look perfect and taste delicious. 


Baking Oven

Don't be afraid to open the door of your AGA to check on food, the heat comes from the sides as well as the base so you won’t lose any when opening the door.



For crispy on the outside and chewy on the inside meringues, start the meringues in the roasting oven. Leave in for 2 minutes before transferring to the warming oven to dry out.



If your cake or biscuits need a little extra taste, try using Dutch Spice Mix or 'Speculaaskruiden', tastes great and adds extra class.


Dotted _line


Stop your icing from setting before decorating, put it in the warming oven until it's needed. 



Always use eggs at room temperature, as they are easier to whisk into your mix.


Dried Fruit

Instead of throwing away old dried fruit, soak in cold or warm tea for a few hours and the fruit will be perfect to use.


Dotted _line


For a different but tasty texture in your cakes, swap 25g of flour for porridge oats, you'll be surprised at how good they taste.


Cold Shelf

Make sure you purchase AGA friendly equipment such as cold plain shelves which enable you to create the perfect baking setting. See AGA Cookshop.


AGA Bread

If you're short on time but want to make a quick, fresh bread, try using Spelt flour which has a faster rising time.

Julia Leonard


AGA Cookware

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