Aga DIY Service
Recipes and Tips
Recipe:Quick Chick
How to make it:4 Chicken Breasts
1 Lime
Ground Pepper
A Spoonful of Dried Ginger
A Spoonful of Dried Garlic
6 Small Tomatoes
4 Sprigs of fresh Tarragon
Salad and Warm Ciabata bread to accompany.

Make 4 deep cuts in each chicken breast and lay (without oil) in a shallow non-stick pan on hob. As it browns, squeeze the juice of a lime over the chicken and dust with ground pepper. Sprinkle half a spoonful of dried ginger and half a spoonful of dried garlic over the chicken. Turn the chicken over and repeat. Add the small tomatoes and the tarragon. Check the chicken is cooked through, and serve with salad and warm ciabata.
Recipe:Winter Dorset Lamb and Lemons (Serves 6)
Author:Alison Read
How to make it:3-4 lbs Leg or Shoulder of lamb
6 Cloves of garlic
6 Lemons
2 lbs of peeled and halved small potatoes
1 Tablespoon of olive oil
1 Teasoon of salt and 1 Teaspoon of ground pepper
1 Sprig of Rosemary
6 Large tomatoes (Halved)

Remove any excess fat from the lamb and make four deep cuts through to the bone. Halve the garlic cloves and insert them deep into the meat. Rub the oil over the meat and dust with salt and pepper. Place in a roasting dish and roast for 30 minutes in the Roasting Oven. Remove, collect stock, drain off fat and place to one side.

Into a large casserole, squeeze the lemons, retaining them to make Aga firelighters (see Tips). Add the meat, meat stock (less any fat), the sprig of rosemary, the potatoes, the halved tomatoes and about a pint of water. Bring to the boil and then place in a cooler oven (top left of a 4 door, bottom right of a 2 door) for about 3 hours, checking the level of moisture and whether the meat is tender (falling off the bone) and the potatoes are soft. Serve with fresh vegetables.
Recipe:Mediterranean Chicken (Serves 4)
Author:Michelle Jones
How to make it:8 Chicken breasts
4 Cloves of garlic
2 Tablespoons of dried and crushed Oregano
3/4 Cup Red Wine Vinegar
1/4 Cup Olive Oil
1 and 1/2 Cups of pitted prunes
3/4 Cup of dried apricots
3/4 Cup of pitted green olives
1/2 Cup capers (well drained)
4 Bay leaves
3/4 Cup Brown Sugar
1and 1/2 Cup of White Wine

Place the chicken breasts in a shallow baking dish. Combine the garlic, oregano, vinegar, olive oil, prunes, apricots, olives, capers and bay leaves, and pour the mixture over the chicken. Refrigerate overnight. Pour over the wine and sprinkle with the brown sugar. Cook at the top of the lower oven for 30-40 minutes until the top starts to brown.

Sprinkle with fresh coriander leaves and serve with Couscous and a salad.
Recipe:Pork Crackling
Author:Jane Fisher
How to make it:Get a bit of pigskin from the butcher. Chop into pieces, approx one inch by half an inch. Rub salt into each bit. Bake in the top of the roasting oven till crisp and looking bubbly. Time taken about ten minutes.

Either serve with roast pork or as nibbles with a stewed apple dip.
Recipe:Pigs and Figs (Serves 3)
Author:Daisy Adams
How to make it:6 Ripe figs

6 one centimetre cubes of brie (or experiment with other stronger cheeses!)

6 Lengths of parma ham

Rocket salad

Balsamic vinagar

Create a vinagrette reduction by gently heating balsamic vinegar for half and hour.
Cut two perpendicular slots into the top of the figs to half the depth and press the brie cubes firmly into the opening.
Wrap the parma ham around the figs and fix with a cocktail stick.
Cook on a baking tray in the roasting oven for 30 minutes. Store in the warming oven and serve when ready on a bed of rocket salad with a drizzle of balsamic reduction and a grating of pepper. Delicious!
Recipe:Dog Biscuits
How to make it:Cut stale bread into 2 inch squares. Bake in the simmering oven till hard and crunchy, preferably overnight.
Author:Roy Norman
Tip:May I suggest a tip you might wish to add for readers? Having in the past encountered years of problems with ‘dirty’ fuel, I discovered that provided you tell the supplier, when ordering, that the fuel is wanted for an Aga, adding that you therefore require them to use a ‘clean’ line, they will ensure that the previous delivery from the lorry was not a more heavy fuel (including diesel) that had retained 80-100 ltrs in the delivery hose, to be mixed into and delivered to the next unsuspecting Aga customer! Roy W Norman LN4 4AB 25/10/10
Author:Philippa E., Bodmin
Tip:David Thank you for your prompt reply. Using my new found detective skills, I found that a piece of wadding had fallen down onto the top lid part of the burner and dislodged it slightly. Moving it back into position the flame is now constant and the aga is as quiet as could be. Thought this might be a useful bit of info to a section on odd things that happen out of the blue.
Many thanks Philippa E.
Author:Perry Bond
I found your site while looking for an AGA gas engineer. Just in case you are interested, I thought I'd let you know how I improved the insulation of my AGA and thus was able to to reduce the fuel consumption.
I bought a second-hand four door balanced flue gas AGA (yes off ebay!) when rebuilding it, I filled it with mica insulation as is generally advised. Over the next few years, I started wondering about a more efficient insulation. However, whenever I broached the subject to AGA owners or on forums I was always met with the same reply:- you mustn't fiddle with it, it is a sacred and magical box that can only be accessed by an AGA wizard. Eventually I looked up the insulation value of mica and the value of rockwool insulation and the rockwool has far better insulating properties; I summised the only reason for using mica, was that it was quick and easy to pour in and that it gets round all the fiddley bits. (Rockwall and mica are both mineral based and are not affected by heat) One summers day, I decided to give it a go. I took the top off, scooped out the mica and replaced it with rockwall, laying it slowly in layers, taking care every nook and cranie was filled. While I had the iron top off, I sprayed the underside with a silver engine paint ( with the consept it would reflect some of the heat)
I put it all back together, turned the dial to 2, where it was before, but eventually had to turn it down to under 1 to get the correct temperature.
It took me in all about half a day
Regards Perry Bond
Author:Nathan W., Buntingford, Herts
Tip:Thank you very much for the speedy delivery of wicks and drill bit, however after downloading your guide I could not wait so stripped down the burner cleaned throughly used old wicks and relit, I sell tools for a living so I had an array of different brushes used for cleaning carbon from diesel injectors which worked perfect along with a drill and brake cleaner all worked extremely well very pleased had to use old wick but reassembled and relit aga is working better now than after any service which costs £120!! The only disappointing is that I never found you sooner!!! Thank you
From Nathan
Author:Robert S.
Tip:After completeing the service and relighting without any problems, the following morning when the cooker was upto temperature I thought I would have a look at the burner through the inspection window, on inspection I could see a yellow flame in the outer barrel closest to me and I also found that there were some streaks of soot on the inside of the roasting oven door. Neither of which were present when it was commissioned from new. I found the problem was that the cover over the lighting hole in the burner outer sleeve was not quite in the right position, I think it was sealed too well and was starving the burner of oxigen locally. By gentle adjustment until the yellow flame disappeared I have solved the problem and no more sooty streaks inside the roasting oven door!.
Thanks once again and hope this is useful.
Author:Dougal T.
Tip:Thanks for the prompt supply of the wicks. Sooting up problem now solved - flueway under the simmering plate had become blocked with soot - and all running smoothly again. Never removed the plate before but will clean under this regularly in future!
Author:Jo Clark
Tip:This may sound silly, but I think we have found the problem with the Aga going out at the same time each evening. We have 2 retrievers who are now 4 and fully grown. One always likes to pin himself in front of the aga in the evenings when they come in having spent the day in the garden. As they are now quite big we think he is blocking the air vent at the bottom of the door. We had ensured the top vents on the door are always clear but had failed to spot the gap at the bottom. Since we put a small stool in front of the door the aga has not gone out even during the high winds and rain/snow we have had over the last few weeks. Thanks for the advice - it was while checking the crucible that we spotted the bottom vent.
Author:Hugo, HooperH. Devon
Tip:Clean the lid handles by passing a length of string round the wire handles and working it backwards and forwards. Trapped gunge will be removed. If the handles are really caked up you may have to remove them for a soaking first.
Author:Matthew B., Pontefract
Tip:One tip for other Aga owners - when I re-lit the Aga the burner didn't burn "properly". A few hours after re-lighting I gave the burner a very gentle blow from the bottom of the chamber which resulted in a "pop" and the burner caught fully after which the Aga rapidly came up to temperature!

This was probably the inner wick not lighting to begin with - David
Author:John K, Alcester
Tip:Rather than disconnect the pipework and draining the oil from the burner after doing the depth-of-oil-check, it's far less messy to lift the hotplate off and assemble the perforated concentric rings and top plate from above.
Author:Tim H, Stonehouse
Tip:tips - cleaning when cold - encrusted food on the enamel I remove carefully with a stanley blade scrapper - can be done without scratching, better than trying to polish/wash off. I also give the AGA a coating of beeswax polish before turning back on, brings up a great 'nearly new' shine and helps prevent spills sticking.
Tip:CONVERSION to oil aga owners. Did you know that you can swop your incredibly heavy hotspot for a modern finned type that is very light by comparison.
Tip:Useful Extra Post Servicing Tip

The sliding valve, which controls the oil flow rate into the Aga, can stick - just enough to limit the effective operation of the thermostat. After servicing, gently move the chromed rod up and down using your fingers. It sits beneath the bimetallically operated lever on top and actuates the valve stem. Clean it if it sticks, even a squirt of WD40 won't hurt.
Author:Tom Colville
Tip:If you have an external fire safety valve, mount it upside down so no water can get in and freeze during the cold winter months.
Author:Tom Colville
Tip:The internal flue pipe is quite small, about 6 inches by 2 inches, with a sharp bend and should be kept free of soot. This can be done during a service with the burner out, using a twisted and bent wire followed by a good hoovering.
Author:Graham P Mees
Tip:Could I put my two pence in and suggest a small improvement. Between 9 and 10 and when servicing for the first time- wrap a small piece of copper wire below the oil supply nut so that the nut will not fall below the pipe and be irretrievable. Probably know this trick but thought I would share. Regards
Author:Eric Fraser
Tip:Heat Saver!

If you rarely use the full depth of your Aga ovens, and want to reduce the irritating loss of heat during a 'big cook', try placing a neat stack of firebricks at the back of the oven next time you service it (ie when it is cold - or cool). The bricks may take a little extra's worth of oil to get up to temperature, but once they are there, they help hold the heat.
Tip:Frustrating Heat Loss!

Fed up with the substantial heat loss from trying to cook a big meal in your Aga? Try turning the thermostat (or temperature control knob) up to a higher temperature the night before, to preheat the ovens. Also, if cooking a large joint or bird (the Christmas turkey is a classic) ensure that it is not severely chilled before it goes in the oven - ie not straight from the fridge (but, of course, common sense applies to the handling of uncooked meat and poultry).
Tip:Aga Firelighters!

Use your squeezed orange, lemon and lime halves as brilliant, noisy and cheap firelighters!
Simply take the squeezed halves and place on a baking tray in the warming oven for a day or two and they will dry out to a beautiful golden colour, retaining all their natural oils which make them brilliant and inexpensive fire lighters during the winter.
Author:Simon Williams
Tip:Conversion Trick

I have a conversion, and manage to lodge the shells above the burner so that I don't have to remove the incredibly heavy hot plate in order to do my 6 month service. Am I alone in this,or do others try and get round this problem?