La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 10)

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 Recipes
Now that you have an overview of the remarkable cooking tools your La Cornue range provides it’s
time to put those tools to good use. This section includes recipes for holiday meals and day-to-day
meals with suggestions on using all the tools of the range at one time.
When it comes to roasting, recipes can be especially challenging because they often involve methods
better suited to a modest radiant heat oven and offer few guidelines for roasting with Convection. For
this reason it is important to follow the Roasting Tips and Timing outlined in the previous section. For
example, when roasting meats and poultry in your La Cornue oven it is not necessary to turn or baste
the roast so if the recipe says to do this, you can safely skip that step.
Also take into account that there are several different roasting methods, so to avoid confusion follow
these guidelines.
High Temperature Roasting – 425°, this method is ideally suited to a small cut of meat such as 1 ½ lb
tenderloin roasts and rack of lamb that is best cooked quickly in order to render the fat and brown the
outside leaving the interior rosy.
2 Step Roasting, High Heat Searing and Moderate Cooking – 400° to 350°. This method is suitable for
chickens, turkey, leg of lamb, prime rib, larger beef and pork tenderloin roasts and pork crown roasts.
Exposing the meat to high temperatures for a brief period of time bursts open the flavor molecules and
creates a nice crust while the moderate temperatures ensure even cooking.
Moderate Temperature Roasting – 350°, perfect for chicken and turkey breasts, fish and vegetables.
This is also a good temperature for “finishing” meats that have been seared over high heat such as
chateaubriand and thick cut pork chops.
Low Temperature Roasting – 325° to 300°. This method is ideal for braising short ribs, brisket, pot roast
and pork shoulder. Meats should be cooked in a heavy casserole, but a lid is not necessary as the cast
aluminum seal of the oven door acts in the same way as a lid. Slow roasting is also ideal when roasting
duck or goose, however they should be finished on higher heat for browning and to crisp the skin.
Two important tips to achieve great results when roasting are:
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Season roasts the day before cooking, you will notice an amazing difference in flavor.
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Let meats especially large roasts come close to room temperature before cooking they will cook
more evenly in the time indicated.