Baking tips, Broiling tips – La Cornue Château Series - Cooking Tips, Recipes & Cleaning User Manual
Page 4
Culinary Information:
Larissa Taboryski | 800.892.4040 x180 |
La Cornue Service Center:
877.522.6768 |
Additional Assistance:
Matthew McManus | 800.892.4040 x109
Baking Tips
Cooking on multiple racks at one time is not recommended in the La Cornue ovens since the
Convection system is natural and not fan driven.
Use the lowest rack position to bake pies, pizza and bread and the middle rack position to bake
cookies and cakes and more delicate items.
No temperature reduction is required when baking in natural convection.
Broiling Tips
Place the oven rack in the top position for broiling.
Leave the door slightly ajar when broiling; there is a natural catch that will maintain the door in
this position.
Pre-heat the broiler for 5-10 minutes before using.
Broil fish, chicken pieces and vegetables on a rimmed baking sheet. Set the broil intensity level to
1
⁄
3
below Max Broil.
Broil steaks and chops on a two-piece broil pan that will shield the dripping fat from the direct heat
of the broiler. Set the broil intensity level to Max Broil. Broil meat for 6-8 minutes on one side,
turn and broil for 4-5 on the other side, depending on the thickness. Turn off the broiler and let the
meat sit in the oven for a few minutes before removing.
The drip trays can be extended by a few inches to prevent heat buildup on the control knobs.