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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 4
shelf positions (58 mm / 2
5
/
16
’’ spacing) allowing shelves and flatware to slide in easily. The oven volume is 62 liters / 2.18
ft
3
.
T
he gas oven is supplied equipped with a pastry tray, shelf and roasting pan as standard.
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 4.0 kW.
530 mm / 20
7
/
8
”
305
mm
12
”
455 mm / 17
29
/
32
”
