La Cornue Centenaire, Instructions For Use Manual

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“L
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ORNUE
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GENERAL INFORMATION AND RECOMMENDATIONS FOR USE
By Henri-Paul PELLAPRAT, Grand Master Chef of the Ecole Cordon Bleu
Before you use your sumptuous "La Cornue" cooker for the first time, there are a number of
things I would like to tell you, particularly about its advantages and special features.
There is no getting away from how of knowing the people and things that make up your hou-
sehold. 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 intrin-
sic 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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