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

UPKEEP
Th 1 = 100 / 125 °C (210 / 260 °F) Th 5 = 200 / 225 °C (390 / 435 °F)
Th 2 = 125 / 150 °C (260 / 300 °F) Th 6 = 225 / 250 °C (435 / 480 °F)
Th 3 = 150 / 175 °C (300 / 345 °F) Th 7 = 250 / 270 °C (480 / 520 °F)
Th 4 = 175 / 200 °C (345 / 390 °F) Th 8 = 270 / 280 °C (520 / 540 °F)
You should clean your cooker regularly.
Always allow the cooker to cool and switch it off before cleaning or doing any maintenance work.
All parts of the cooker become hot when it is ON and stay hot even when the cooking is finished.
To avoid burns always check that all knobs are in the OFF position and that the cooker has cooled
down before cleaning.
Take care cleaning if you use a sponge or a damp cloth to wipe a hot surface, take care not to be
burnt by steam.
Certain detergents can produce harmful vapours when in contact with a hot surface.
You should wear gloves and an apron and respect the user instructions for each of the cleaning
products.
Do not use a steam cleaner to clean the cooker.
Never use paint solvents, washing soda, caustic cleaners, biological powders, bleach, chlorine
based bleach cleaners, coarse abrasives or salt. Do not mix different cleaning products – they may
react together with hazardous results.
Remember to switch on the electricity supply before re-using the cooker.
The external parts, which are not exposed to fat splatters, only require a minimum effort to keep
them clean and beautiful. The level of cleaning really depends on the frequency of use and the
environmental climate. If kept in a holiday home, especially in a marine climate, it should be tho-
roughly cleaned before your departure.
And isn’t it nice to return to a spark-ling clean cooker.
Due to the damp environment, the salt in the air and the acidity in the fat, attack all metals, even
solid brass and stainless steel.
The cleaning products should be chosen according to the surfaces to be cleaned.
34 Installation and User Guide CornuFé 1908 - 36" - USA / Can
08NOTINSTALFE8/USA-1
U
PKEEP OF A
C
ORNU
F
É
1908 - 36" C
OOKER
1. F
RONT
P
ANELS
Front panels
Th 1 meringues, rock cakes, petits fours, meringue pies, braised meat, casseroles, braised beef stew
Th 2 braised vegetables, sponge fingers, sponge cake, Savoie cake
Th 3/4 caramel custard, pudding, macaroons, choux pastry, soufflés, large brioche, cakes, finger biscuits, white meat
Th 5/6 large pieces of flaky pastry, tarts, flans, white meat roasts, croissants, fish, gratins
Th 7/8 red meat roasts, very rare game