USER’S MANUAL
SAULIEU – SAVIGNY - CITEAUX
Page 38 of 47 – 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 (70mm spacing) allowing shelves and flatware to slide in easily. The oven volume is 69 litres / 2.44
ft
3
.
535 mm / 20
7
/
8
”
265
mm
12
”
465 mm / 17
29
/
32
”
535 mm/ 20
7
/
8
”
300
420 mm/ 20
7
/
8
”
Summary of Contents for SAULIEU
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