La Cornue Grand-Maman 90 Manuel D'utilisation page 48

"L C "
A ORNUE GENERAL INFORMATION AND RECOMMENDATIONS FOR USE
By Henri-Paul PELLAPRAT, Grand Master Chef of the Ecole Cordon Bleu
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Before you use your sumptuous "La Cornue" cooker for the first time, there are a num-
ber of things I would like to tell you, particularly about its advantages and special features.
There is no getting away from knowing the people and things that make up your household.
In the same way, the "La Cornue" you now own, or soon will own, will quickly prove itself
to be an integral part of your home!
An important and time-saving feature of your "La Cornue", is that it cooks by enveloping
food with hot air, a system which eliminates any possibility of dryness, thus preserving all
the intrinsic flavour and nutritional value of each of your dishes. This system allows the chef
to complete other tasks around the house, while his/her roast or fish is cooking, as long as
the cooking times are respected and not exceeded.
A second and important advantage of your "La Cornue", is that meat only loses 7% to 8%
of its weight during the cooking process, instead of the usual 15% to 20% when using other
oven cooking systems.
And, finally, the third advantage of your "La Cornue", is that it eliminates the need to keep
checking food during cooking. What's more, there is no need to baste your roasts! This may
sound a bit paradoxical, but it's true, and you will soon understand why.
Why do we have to baste our roasts, and so frequently? Because, in general, the heat of an
oven dries out the meat.
Today, "La Cornue" has taken cooking to new heights. Its innovative design has done away
with the need to open and close the oven numerous times for basting purposes. When your
roast is ready for cooking in your "La Cornue", you simply check the cooking time in the
chapter on roasts, and according to its weight, set the correct cooking temperature. You'll get
perfect results every time.
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