La Cornue Cornuchef Centenaire Series, Инструкция по эксплуатации

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as a cooking tray itself but is generally used for very large pieces of meat. You should not use
it to cook poultry or small roast.
It is recommended to line the ”large” tray with aluminium foil as it will facilitate the cleaning
process after an oven roast.
When not in use, do not store the pastry tray in the oven because it will serve as a thermal
shield if it is left in the oven while the large tray is in use.
2) The
large roasting rack
and
two small grill trays
allows for the following:
- to place a roast in a terra cotta dish to sit on the roasting rack in the large tray. Therefore,
by using this system one makes the most of the natural air convection, allowing for the air
flow to travel round and under the food.
- to place to roast directly onto the roasting rack in the large tray. The roast will remain sea-
soned as well as remaining medium rare or rare if you desire.
By using the “spit” concept, the hot air envelopes the entire piece of meat regardless of its
size.
3) The
“shelf” tray
acts as a support for all trays which are used in this oven.
4) The
large roasting dish in porcelain
(one dish per stove)
This dish is not designed to rest on the sides of the oven even if it seems to sit comfortably.
The roasting dish must at all times be placed on the ”shelf” tray which should be placed at
the correct level.
The cooking principle
In the case of a traditional oven, 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 tempera-
ture 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.