Wow. First of all, congratulations on getting your red Aga cooker! But, talk about cutting things close! I suggest you hurry up and join the Aga Lovers group on Yahoo and try posing your question to them. That's a whole community exclusively devoted to the traditional Aga cooker.

Even so, you might want to consider ordering in your Super Bowl Party food and using the cooker's warming oven to keep it hot. I don't have any experience with the Aga cooker myself, but I do understand there to be a learning curve.

Good luck!

The real trick to entertaining with a less than ideal kitchen is careful planning and going for the sure thing rather than the dreamy delight that might or might not work. A new "cooker" that you don't know and that cooks so differently than what you've been used to counts as less than ideal.

Marthavila's advice about ordering is excellent..unless you really just want to cook. In which case, plan, plan plan. And cook ahead anything you can.

Super Bowl parties usually call for a lot of finger foods and tidbits. So plan one, or at most two, hot mains that can be cooked ahead and heated, and which are very tolerant of hot spots in the ovens (they're hotter in the inner back near the heat source, so you do have to turn things for even heating). Suggestions: A hearty soup or stew, with a lot of flavor, not too splashy or runny so that it stays on the spoon while diners shout at the TV. Lasagna, or other layered dish like moussaka. Baked enchiladas (or manicotti).

Or do a pasta bar. Make a few sauces and a few kinds of pasta. Check with the Aga Forum, but I think you should be able to hold the pots of both on the cooking plates (pasta on the less hot one) and serve right from the range. Or on a buffet, obviously. You should be able to manage meatballs (made ahead and rewarmed) and garlic bread in the ovens.

For the rest, you can do a lot of don't need cooking nibbles. Lots of raw vegetables to crunch on. Chips. Pinwheel sandwiches (rolled up in lavosh or tortillas and sliced like jellyroll). Whatever your crowd likes. And then supplement with a hot dip or two, hot cider if you're in a cold climate (which I guess you are with an Aga). Maybe some mini-wienies or mini-sausages (they're all pre-cooked).

Just stay away from things that are timing and heat critical. No cake! No eggs. Nothing that needs to rise. Well, if you get good cake instructions you could try it if you have time, but I can bake a cake just about anywhere and I wouldn't know where to start with an Aga. I also wouldn't start with roasted meats. That's where bringing in a smoked turkey or honeybaked ham or whatever really makes sense. You want to enjoy the party and the game, not hover over your range fretting about your roast.

It might not be hard to do a roasted salad if you want a hot vegetable, not soup, dish, but you'd have to watch it. A ratatouille might be a lot less fuss, and is better rewarmed anyway, but it's not really what I think of when you say Super Bowl. Cold salads are easy to make in quantity and variety, and if you set them out early enough to dispel the chill of the fridge, but not embark on food poisoning, you wouldn't have that it's too cold for cold food problem.

Good luck! And enjoy your new range!

(Ignore the following if you are planning an elegant, sophisticated Super Board party. If there is such a thing?)

The cool thing about the traditional Superbowl party is, the food doesn't have to be fancy or nicely-plated or to be served at a specific time. It's a glorified tailgate party, for gosh sakes, and guests are sitting around a TV munching finger food. The pre-game and game go on for hours and hours of droning spiritless rattling death - can you tell I'm not a football fan - your job is simply to keep dishes coming. And to never run out of drinks.

For that, buffalo wings are foolproof. As are pork ribs. For fish lovers, how about ceviche? Neither is at all picky about exact times or temps, and you can do a lot of the work ahead.

Here's my tried-and-true recipes for these -

Wings: buy a big pack or two of chicken wings from Costco (I usually make 40 or 50 wings). Score each wing a couple times, through the skin. Place in steamer (or colander), no more than three wings deep, place in pot w/ 2'' boiling water, and steam 20 min. Better to do this in batches than to try to steam a heaping mound of wings. Then, set the steamed wings aside. When you are 1/2 hour from wanting to serve some wings, lay wings on sheet pan, salt, and broil at high heat in oven for 20 min or until done and brown w/ crisp skin. That approximate time is in my gas oven on high broil and medium rack position. In the Aga oven, I dunno but, again, timing isn't critical, just keep an eye on it. Melt some butter and salt in large bowl. Toss wings, hot from oven, in the bowl to coat. Serve right away while the skin is still crisp.

Short ribs: Buy a big pack or two of pork short ribs, ideal would be 2" long but the longer ones are okay. Cut into sections of two ribs. Marinate overnight in honey, soy sauce, brown sugar, salt, pepper, liquid smoke, finely chopped green onions, finely chopped ginger root - mix it to taste, you're going for a Korean BBQ flavour here. Make some extra marinade and set it aside. When you are 1/2 hour from wanting to serve some ribs, lay ribs on sheet pan, sprinkle lightly w/ sesame seeds (optional), and broil on for 20 min or until done, turning once. Baste with the reserved marinade every several minutes.

Ceviche: Buy about four pounds of some fresh, firm, white fish. Also some small scallops and some shrimp or prawns, these can be frozen but must not be cooked. Cut into bite size pieces. Marinate, refrigerated and fully submerged, in fresh squeezed lime and lemon juice. Half and half is ideal but sometimes limes are expensive. Marinate at least five hours, up to overnight. Ladle into small bowls, serve buffet style with selection of garnishes to pick from - chopped garlic, capers, diced onion, chopped scallions or chives, lime wedges, chopped walnuts or almonds (toasted would be nice), coarse salt, black pepper, red pepper, hot sauce.