La Cornue CornuFé 1908 - 36 - Manual (Page 34)

The cooking principle
32 Installation and User Guide CornuFé 1908 - 36" - USA / Can
08NOTINSTALFE8/USA-1
INSTRUCTIONS FOR USE
In the case of natural convection, the heat is generated from below the oven floor and then travels up
along the walls of the oven and along the vault.
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 evapo-
rates and therefore, creates a degree of humidity which provides an ideal cooking environment.
The juices from the meat are therefore not lost and basting the roast or the poultry is unnecessary.
There is therefore no risk of burning.
The golden crispy outer texture of meat when cooked in a "La Cornue" is due to the caramelisation of
the natural sugars derived from the meat and not to carbonization.
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.
Always preheat your oven to the temperature required for cooking.
You will gradually discover the ideal combinations for fresh fruit - zabaglione, seafood - hollan-
daise sauce or quenelles - Nantua sauce, etc..
You can use heat from the grill in the same way as base heat, although it is less frequent. It is gene-
rally used for adjusting dishes.
For example, if the pastry of your tart or quiche is already well cooked but the inside seems to be
raw: position the lower thermostat at a minimum temperature or even at 0 and the simmerstat at
a medium or high power according to how quickly you wish to cook it.
For long slow cooking, whether for pastry or terrines, only use the lower gas burner.
By using the grill and oven elements, with practice it will become easier to understand and to
control the various temperatures which can be achieved for even the most delicate forms of
cooking.
4. V
AULTED
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DVICE ON USE
3. T
HE COOKING PRINCIPLE