Conventional oven – La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning User Manual
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Culinary Information:
Larissa Taboryski | 800.892.4040 x180 |
La Cornue Service Center:
877.522.6768 |
Additional Assistance:
Matthew McManus | 800.892.4040 x109
Conventional Oven
For recipes you prefer to bake in regular Bake use this mode, no temperature reduction is necessary
when baking in this mode, however it is advisable to check baked items for doneness at least 5-8
minutes prior to the end of the baking time to avoid overcooking. These ovens are small but very
powerful.
Baking - popovers, soufflés, cheesecake and Angel food cake, pies, pizza and breads.
Use rack position 1 when baking in the Conventional Bake mode, baking in the center of the oven
will cause foods to brown too quickly without being properly cooked through in the center.
Braising – braised dishes and stews that require long slow cooking in a covered casserole.
Oven thermometers do not always give an accurate reading of internal oven temperatures because they
are usually hung in a different place to the oven temperature sensor. A good test to ensure the oven
is baking at the correct temperature is to take a package Corn Bread mix and bake as per the package
directions but check for doneness at least 5 minutes prior to the end of the cooking time because it is
sure to be done to perfection by then.
Use rack position 1 for Conventional Baking
Baking a package Corn Bread mix provides a good indicator
of the even heat and consistent oven temperature
Braise in a heavy casserole with a tight fitting lid