AGA Cold Plain Shelf (A1611)

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£16.00

Designed to fit directly onto the AGA oven runners, the AGA cold plain shelf is designed to be used as a heat deflector to reduce heat in the Roasting Oven, or as a full size baking sheet... Read More

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Brand	AGA
Material	Aluminium
Size	(L) 44cm x (W) 34.5cm
Colour	Silver

Product Information

Designed to fit directly onto the AGA oven runners, the AGA cold plain shelf is designed to be used as a heat deflector to reduce heat in the Roasting Oven, or as a full size baking sheet.

Ideal for baking scones, small pastry items and bread rolls.

(L) 44cm x (W) 34.5cm

Expert Tip

Use to create another level to provide a cool area underneath.

Latest Reviews

Question by Julie

Does it fit a range master classic 110 oven?
Thanks

A helpful note from the Aga Cookshop team

Aga Cookshop Team Response

Dear Julie, Thank you for your question. No the AGA cold plain shelf does not fit the Rangemaster classic 110 oven. Kind regards Emma

Kind regards AGA Cookshop

Essential bit of kit by Jennifer bailey

This is an essential bit of kit, it stops cakes, muffins etc from burning but also is great for a cookie bake tray. I love it and wouldn't be without one.

Vital for perfect cakes and bakes every time! by Betty

I've come to see this as an essential piece of kit for the Rayburn / Aga owner - it's saved many cakes and bakes since I purchased one!

This is essential! It works..... by Maria

Absolutely invaluable, I use mine probably every day. In fact I have bought 2 because I often forget and leave one of them in the roasting oven! so I can just whip that one out and replace it with my second one!

Essential piece of Aga equipment. by Shirley Samworth

Probably the most essential piece of Aga bakeware.
Use for the cold shelf at the top of oven when cake baking and also use for larger bakes as just a tray.
Can't be without this item in my opinion.

One is not enough! by Jacqui

Useful in every way.
As a shield to prevent bread and cakes burning on the top, as baking tray etc.

A vital must for bakers by Dee Cullen

Invaluable for baking and preventing burning. I've a few I use. Also ideal for pizzas.

A must have by Marie

A must have and so easy to use. Grest accessory to have in your aga.

This is a must!! by DOROTHY

I have a 3 oven Aga. One of these cold shelf came with the Aga but I have since purchased 2 more. I bake a lot of cookies and bisuits. I have used other baking trays and the mixture has stuck, even if I have greased them. That is why I purchased more plain shelves. They are also brilliant to use to cool down the ovens, especially the roasting oven as I have it set at 220 degrees. They are also very reasonably priced so treat yourself to a new plain shelf!!

A really excellent product by John

This is just what my lovely wife was looking for. Agas are so brilliant and with the correct equipment, as this is, everything is so much better and true perfection is rarely far away.

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Delivery & Returns

Delivery

For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over.

AGA Hot Taps are delivered free of charge to UK Mainland addresses only.

For all orders to the Channel Islands there will be a charge of £9.95.

We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date.

Returns

You can return any item within 28 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred.

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Expert Tip

Use to create another level to provide a cool area underneath.

Latest Reviews

Question by Julie

Does it fit a range master classic 110 oven?
Thanks

A helpful note from the Aga Cookshop team

Aga Cookshop Team Response

Dear Julie, Thank you for your question. No the AGA cold plain shelf does not fit the Rangemaster classic 110 oven. Kind regards Emma

Kind regards AGA Cookshop

Essential bit of kit by Jennifer bailey

This is an essential bit of kit, it stops cakes, muffins etc from burning but also is great for a cookie bake tray. I love it and wouldn't be without one.

Vital for perfect cakes and bakes every time! by Betty

I've come to see this as an essential piece of kit for the Rayburn / Aga owner - it's saved many cakes and bakes since I purchased one!

This is essential! It works..... by Maria

Essential piece of Aga equipment. by Shirley Samworth

Probably the most essential piece of Aga bakeware.
Use for the cold shelf at the top of oven when cake baking and also use for larger bakes as just a tray.
Can't be without this item in my opinion.

One is not enough! by Jacqui

Useful in every way.
As a shield to prevent bread and cakes burning on the top, as baking tray etc.

A vital must for bakers by Dee Cullen

Invaluable for baking and preventing burning. I've a few I use. Also ideal for pizzas.

A must have by Marie

A must have and so easy to use. Grest accessory to have in your aga.

This is a must!! by DOROTHY

A really excellent product by John

This is just what my lovely wife was looking for. Agas are so brilliant and with the correct equipment, as this is, everything is so much better and true perfection is rarely far away.

READ LESS >

You're reviewing: AGA Cold Plain Shelf

How do you rate this product? *

	1 1 star	2 2 star	3 3 star	4 4 star	5 5 star
Rating

*Let us know your thoughts
*Summary of Your Review
*What's your name?
*Email Address

FAQs

Product Questions

I always used to make great meringues and Pavlovas in my AGA - but recently they don't work anymore and I can't work out why....

I'm not doing anything differently to my knowledge - but they WILL NOT RISE!

I end up with flat discs - totally unappetising!

Can you help, please....?

Question by: Collette on 15 Sep 2017 12:07:00

Dear Collette

I am sorry to hear of your meringue angst!

Using egg whites that are older rather than as fresh as possible works best for all types of meringue (obviously, still within a sensible use by date).

Only ever use a glass, china or metal bowl and ensure that both it and the whisk(s) that you are using are scrupulously clean and absolutely grease free. If in any doubt, wash up by hand with hot soapy water and then rinse well with hot and then cold water, leave to drain and take a fresh tea towel so you know that that is laundry clean. I often save make meringues and Pavlovas for the moment when I am unloading the dishwasher and I therefore know that the stainless steel bowl and the balloon whisk from my KitchenAid stand mixer is squeaky clean. Plastic mixing bowls are the worst, once they have had fat of any kind in it you will never remove very trace. So a Kenwood chef with a plastic bowl (very popular in the 1980’s) is a recipe for disaster.

Carefully separate the whites, ensuring that absolutely no yolk contaminates them (they would introduce the dreaded grease).

I favour 2 oz (55g) of caster sugar per egg white, and would always use cane sugar (Tate3 & Lyle) in preference to home grown beet sugar (such as Silver Spoon).

Whisk the egg whites until like clouds then, with the mixer running at full speed, add the sugar slowly, a teaspoon at a time. Adding the sugar too early and to quickly are the main reasons for getting a poor volume. When it is all incorporated, turn off the machine and take a small amount of the mixture between two clean fingers and rub. If it feels at all gritty, whisk for longer, stopping and testing after each minute.

The volume of air you manage to whisk into the whites is what will make the mixture rise: as they are slowly heated up, all those small bubbles swell just like balloons deflate if blown up in a warm room and then hung in a cool room, just the process is the other way around.

Dry low down on a grid shelf on the floor of your coolest oven, so the Warming Oven if you have one or on a grid shelf on the floor of the Simmering Oven. If you have a manually controlled oven vent fan, make sure it is turned on for the period you are drying them out – usually somewhere between 1½ - 2½ hours.

I hope that helps.

Let me know how you get on.

Best wishes

Richard Maggs
The AGA Cookery Doctor

Answer by: Aga Cookshop (Admin) on 15 Sep 2017 12:09:00

-150