The Gas Vaulted Oven - La Cornue Grand-Maman 90 Manuel D'utilisation

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 cara-
melisation 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
temperature.
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 Vaulted Oven

preheating of 15 miutes.
For preheating, we recommend using the bottom gas burner and the resistance
C 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.
B
Owing to this oven's professional standard, it therefore has a different igniting
system from the majority of household appliances.
G
To light a
tat (B) to your desired temperature.
will provide an ideal heat after a essential
gas oven
with electric ignition
58
position the thermos-