The Gas Vaulted Oven - La Cornue SERIE CHATEAU Bedienungsanleitung

This air flow creates a homogeneous atmosphere in which food is cooked and the temperature
also stays very stable.
This characteristic is unique and is only found in a "La Cornue" oven. The different heat levels
are so stable that in any other oven, a roast does not cook evenly as temperatures do not
remain as constant.
When cooking in a "La Cornue" oven, supervision is not necessary.
By keeping the door of the oven well closed during cooking, the water contained in many
foods evaporates and therefore, creates a degree of humidity which provides an ideal cooking
environment.
All the juices remain and marinate the meat in the process.
The golden crispy outer texture of meat when cooked in a "La Cornue" is due to the carame-
lisation of the natural sugars derived from the meat and not to carbonisation.
The only real precaution we advise is not to overheat the oven and to respect the cooking
times with precision and care according the weight and type of food cooked in the oven.
The thermal environment of this oven has been studied and perfected to avoid dehydration of
any type or size of food. The "La Cornue" oven is as well adapted for family home cooking
usage as it is for large festive group cooking.
Although surveillance is not required, one can nonetheless open the oven door; the heat
acquired does not escape, as the mass of the oven and the air circulation maintain the set tem-
perature.
There is a subtle difference between the use of an electric oven and a gas oven.
The following describes in detail the minor differences.
The Gas Oven
will provide an ideal heat after a essential preheating of 15 miutes.
For preheating, we recommend using the bottom gas burner and the resistance of the vaulted
oven (grill). Preheating will take less time and the heat will be evenly distributed in the oven.
Always preheat your oven to the actual required cooking temperature.
Do not forget to turn off the resistance of the vault (grill) before baking your food.
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