La Cornue Cornuchef Centenaire Series, Instructions For Use Manual

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As the heat generated by the ”La Cornue” burner is greater than that of a standard burner, the first
few times you use it, do not use the ”high flame” position when browning or frying.
However, power is not synonymous with consumption, as this considerably reduces cooking
time.Whenever possible, only use the high flame position for grilling meat, quick frying or boiling.
The small simmering plate
combines both the traditional
technology and the power of a 1.95 kW central gas burner or 1.3 kW
for the electric simmering plate.
This is the cooking element preferred by professionals, because of its
great versatility.
One of its many advantages is that it recreates the type of heat once pro-
vided by old cast-iron wood and coal burners.
Nothing better has been invented since!
The heat is evenly distributed, regular, constant and economical.
Turn on your simmering plate before preparing your ingredients, as a
ten-minute preheating time is recommended (compensated for by the reduced cooking
time).
The generously-sized cooking surface provides variable cooking temperatures: hot at the cen-
tre and diminishing in intensity towards the edges.
This means you can work with 2 or 3 pans at the same time, without having to manipulate
the knob.
We call this surface the ”chef's piano”.
Following are a few examples of how to use the simmering plate :
- you have brought salted water to a boil over a high flame; as soon as you add your vegeta-
bles, you continue to cook on the simmering plate;
- you whisk your sauces and creams, with your saucepan in the middle; when they begin to
thicken, you move your saucepan closer to the edge, while continuing to mix;
- you are frying and browning your pieces of lamb or veal over a high flame; you then move
them to the plate to simmer and cook.
Contact between the simmering plate and your cooking utensil is always uniform, ensuring
a perfectly even distri-bution of heat.