USER’S MANUAL
CLUNY
Page 35 of 42– US –
G
AS OVEN
T
he gas oven is a high-performance oven. Some chefs are convinced that gas ovens do not dry out dishes during
cooking. The results obtained are excellent and energy consumption is lower!
G
as ovens are ideal for slow cooking, for instance dishes cooked in earthenware dishes (terrines, gratins, ragouts,
etc.) as well as for meats that require fast cooking and need to be sealed (loin of lamb) or even roasts which do not
form an outside crust and remain really succulent.
I
n addition, gas ovens are ideal for cooking all dishes that require high “bottom heat” (1). We recommend the use
of electric ovens for dishes that have to be cooked in a dry atmosphere or at very low temperatures (below 150 °C /
302 °F) such as meringues and certain cakes and pastries.
(1)”
Bottom heat” is obtained through heat from the lower part of the oven, i.e. in the case of a gas oven, the
location where the heat source is situated. Bottom heat is recommended for cooking fruit tarts, quiche lorraines,
etc. for example.
D
escription:
M
ade of sheet steel with an acid-resistant enamel coating applied at 850 °C / 1562 °F; the gas ovens have racks
with 3 shelf positions (70 mm spacing) allowing shelves and flatware to slide in easily. The oven volume is 51
litres / 1.80 ft
3
.
T
he gas oven is supplied equipped with one shelf and a roasting pan.
T
he oven burner is controlled by a thermostat valve. A thermocouple safety cut-out switches off the gas supply to
the thermostat valve if the burner is accidentally extinguished.
The oven burner is a large unit in order to ensure even heating of the base surface area. Its thermal output is 3.5
kW.
