La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 3)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
La Cornue Ovens
Both the gas and electric ovens can be used for roasting, baking and broiling however the strong lively
heat of the gas oven is perfect for roasting, while the dry stable heat of the electric oven provides the
ideal environment for baking.
Two distinctive design features provide superior results when cooking in La Cornue ovens.
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Hearth Shaped Ovens – create a natural Convection preventing excessive drying of foods.
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Cast Aluminum Door Seal – the precisely cut door seal maintains the perfect balance of heat and
humidity in the oven at all times.
Roasting Tips
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Roast meats on a rack in a shallow pan to allow the heated air to circulate around the meat.
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Resist opening the door during the roasting process, except to add vegetables or glaze meats.
Frequent opening of the door causes heat loss and disturbs the “perfect” cooking environment.
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Meats do not need to be turned or basted.
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Small cuts of meat up to 5lbs will cook in standard recipe time; larger cuts of meat will cook much
faster. Refer to the Roasting Chart for details.
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Use the Roasting Chart to calculate cooking times and check the internal temperature with an
instant-read thermometer.
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Cooked meats can be rested in the oven for 10-15 minutes with the heat turned off once they have
reached the desired internal temperature.
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Moderate temperatures are ideal for even roasting in Convection as the heat penetrates from the
outer surface to the core. Too high a temperature will result in overdone edges and underdone core.
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Meats can be braised uncovered in the La Cornue ovens.
 Grand Palais Ovens only – a temperature increase of 5° is recommended when cooking in these
larger ovens.