Cooking Tips

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Additional Oven Modes – Multi-Function Oven
Ovens are used for a variety of cooking, including baking, roasting, broiling and braising; the CornuFé
ovens provide a variety of cooking modes designed to give the best results for each type of cooking.
Convection Broiling
Broiling with Convection ensures fabulous searing, reduces the drying effect of direct heat and
minimizes the amount of splattering in the oven.
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Broiling temperatures range from 425º for Low Broil to 475º for High Broil.
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Use rack position 4 when broiling on a rimmed baking sheet and rack position 3 when broiling on a
broil pan to avoid having the meat too close to the heating element.
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The door must be closed when broiling.
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Fish, shrimp, skinless chicken pieces, and vegetables suitable for broiling should be tossed with a
little oil and broiled on the oven tray or a baking sheet.
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Marbled cuts of meat are best broiled on a traditional 2-part broil pan so that the dripping fat is
shielded from the direct heat of the broiler.
Use rack position 4 when broiling on a rimmed baking sheet Use rack position 3 when broiling on a 2-part broil pan
Prime Rib, Scalloped Potatoes & Roasted VegetablesRoast Chicken & Seasonal Vegetable Medley
Multi-Rack Cooking in Convection
One of the greatest advantages of cooking in Convection is the ability to cook two to three racks of
food at one time. You can create wonderful meals using this method and the best part is you don’t have
to stand over the stove to do the cooking. Refer to the Recipe section for tips and recipes to learn how
to cook complete meals using Convection.