La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 13)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Broiling
Broiling with Convection helps retain moisture in the food but also minimizes splattering in the oven.
The dual broiling elements are a great tool to use for cooking an entire meal at one time. Marbled cuts
of meat can be broiled on a broil pan on one side while vegetables, fish or chicken can be broiled on a
rimmed baking sheet on the other side. When broiling one item, center it under one of the broilers.
Cooking Tips and Recipes
Roasting in the CornuFé Ovens
Either oven can be used for roasting in Convection. However when cooking large cuts of meat that will
benefit from high heat searing, use the Multi-Function oven and begin cooking in the Fan Assist Mode
for the first 15 minutes, then change the mode to Convection for the remainder of the cooking time.
Since there are several different types of roasting methods, follow these guidelines to avoid confusion.
2 Step Roasting – Step 1: High Heat Searing 400°, Step 2: Moderate Cooking 350° degrees.
This method is suitable for roasting whole chickens, turkey, leg of lamb, prime rib and larger beef and pork
roasts. Exposing the meat to high temperatures for a brief period of time sears the meat, bursting open the
flavor molecules while the moderate cooking temperatures ensure even cooking. Use the Fan Assisted
Mode for the 1st step and change the mode to Convection for the remainder of the cooking time.
High Temperature Roasting – 400°- 425°. This method is ideally suited to cooking small cuts of meat
such as beef tenderloin roasts and rack of lamb that are best cooked quickly with fairly high heat. Use the
Convection, Fan Assist or Conventional Mode.
Moderate Temperature Roasting – 350°. This method is suitable for chicken and turkey breasts, pork
tenderloin, fish and vegetables. Use the Convection mode to ensure moisture retention.
Low Temperature Roasting – 325° to 300°. This method is suitable for braising short ribs, brisket, pot
roast and pork shoulder. Most often these meats are first seared over high heat on the cooktop then
cooked in a heavy casserole with a tight fitting lid. Use the Fan Assist or Conventional Mode.