Culinary Product Education & Cooking Tips For the CornuFé Series
Congratulations! Congratulations on the purchase of your CornuFé stove. We know that you are looking forward to cooking many wonderful meals on your stove and would like to offer you a little guidance to ensure each one is a success. Selecting a new stove for your kitchen is an exciting process and once it is installed there is much anticipation about cooking on it. There is always a period of familiarization when you begin cooking on a new stove and unfortunately sometimes there are disappointments.
Product Education Ovens Whether cooking a quick meal for two or a large feast, the CornuFé ovens offer great versatility. The Convection mode that is available in both ovens can be used to cook multiple racks of food at one time and the additional Modes in the Multi-Function oven can be used for a variety of other types of cooking, including baking and broiling.
Understanding the Modes & How to Use Them Convection – Available in Both Ovens Choose any rack position when cooking in this mode. Tips for Baking in Convection Always reduce recipe temperatures by 25 degrees when baking in Convection. If baked items are dark on the edge and light in the center this is a clear indication that the temperature was too high.
Tips for Roasting in Convection Small cuts of meat, poultry, fish and vegetables that cook in 30 – 45 minutes or less can be cooked directly on a rimmed baking sheet. Roasts 3lbs and over should be cooked on a rack in a shallow pan. When meats that take an hour or more to cook are placed directly on a pan, the heat of the pan leeches the moisture out of the meat and the Convection fan can splatter the juices around the oven.
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.
Fan Assisted Oven This is the most powerful mode in the oven that combines Convection heat from the lower and top heating elements with heated air circulated by the Convection fan. Use rack position 2 or 3 when cooking in this mode. This mode is ideal for: Searing large roasts at 400° degrees for the first 15 minutes of cooking, change the mode to Convection for the remainder of the cooking time to avoid overcooking.
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.
Bottom Heat This is a wonderful mode that is ideal to perfectly finish baked items such as quick breads, pies and dense cakes. Begin baking in the Conventional Mode and change to this mode for the final 10-12 minutes of baking. This ensures the food will cook through without over browning the edges. Browning Element There are times when a touch of browning is all that is needed to “finish” a particular dish.
Oven Racks Each oven is equipped with a black enamel pan with a fitted rack, a flat baking rack and a drop-down rack to accommodate deep casserole dishes. The black oven trays can be used for roasting or broiling, vegetables, fish and chicken breasts or with the rack for roasting larger cuts of meat. Cookie sheets, muffin and casserole dishes can be placed on the flat and drop down oven racks. Half sheet pans measuring 18”x13”x1” can be inserted directly into the oven tray slides.
The Cooktop The large capacity cooktop features five solid brass gas burners equipped with a thermocouple safety mechanism and cast iron grates: Center Burner – 17,500 BTU’s – 1,750 BTU simmer rate. Large Burners (3) – 12,000 BTU’s – 1,200 BTU simmer rate. Small Burner (1) – 6,000 BTU’s – 600 BTU simmer rate. The two crucial elements for successful stovetop cooking are Power and Control. For best results when cooking with the CornuFé follow these recommendations.
Albertine Cooking Tips The Albertine range provides all the amazing cooking tools for which La Cornue ranges are renowned, powerful burners with great control for simmering and a large oven that features both Convection and nonConvection modes. Baking, roasting and broiling are very different types of oven cooking and the multiple oven modes featured in the Albertine ensure that you will achieve success with every type of cooking.
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.
Timing and Temperature Chart for Roasting Weight Meat Time Mode Temperature 3 – 5lb Pork Loin Roast 15 mins Fan Assist 400° 30 – 40mins Convection 350° 5 – 6lb Pork Crown Roast 15 mins Fan Assist 400° 45 mins Convection 350° 8 - Rib Rack of Lamb 25 – 35mins Convection 400° Bone-In Leg of Lamb 15 mins Fan Assist 400° 1 ¼ hrs Convection 350° Beef Tenderloin 35 – 40mins Convection 400° Boneless Prime Rib 15 mins Fan Assist 400° 45 mins Convection 350° 8 – 10lb Bonel
Recipes These recipes are a guideline to show you how to maximize the use of your CornuFé ovens when cooking multiple racks of food at one time.
Thanksgiving Feast Meal Preparation Tips Preparing an entire feast in one day is overwhelming, so do as much preparation the day before as you can. If you are baking any pies or desserts they are best done earlier in the day or the day before and with two Convection ovens you can get a lot of baking done at one time.
Herb Rubbed Roast Turkey 1 – 15-20lb turkey giblets removed, washed in cold water inside and out and dried with paper towels 2 – tablespoons Old Bay seasoning 1 – teaspoon dried or minced fresh thyme 1 – teaspoon kosher salt ½ – teaspoon ground black pepper 1 – tablespoon olive oil 1 – medium yellow onion halved 4 – fresh sage leaves coarsely chopped Carefully separate the skin from the breast using the tip of a sharp knife.
Crouton Stuffing with Apples, Onions and Lemon Zest 1 – medium yellow onion, diced 2 – cloves garlic, minced 3 – granny smith apples, cored and cut into 1" cubes 1 – lemon zest, minced Handful fresh parsley leaves, washed dried and chopped 3 – cups croutons 2 – cups chicken stock This is a flavorful, light stuffing and very refreshing with the lemon zest. Heat a large sauté pan over medium heat, add 2 tablespoons butter and 1 tablespoon oil and when hot sauté the onion.
Turkey Juices When the turkey has rested pick it up with two clean kitchen towels and pour out all the liquid into the pan. Pour all the turkey juices in a large measuring cup or bowl and skim off the clear fat that rises to the top. You are now ready to make gravy. Roux Melt the butter in a medium sized heavy bottomed saucepan, add the flour and cook over low heat, taking care not to burn for at least 6 minutes. It is important that the flour is cooked through.
Pear Tart Crust 1 ½ – cups toasted pecans 2 – tablespoons sugar 2 – cups all-purpose flour ½ – teaspoon salt 1 ½ – sticks, cold unsalted butter, cut into cubes ¼ – cup iced water Combine the pecans and sugar in the bowl of a food processor and pulse until finely ground. Add the flour, salt and butter and pulse until the dough begins to come together in small clumps. With the motor running add the iced water slowly until the dough comes together in a ball.
Prime Rib Dinner Herb Crusted Prime Rib Potato Celery Root Gratin Roasted Broccolini and Mushrooms Meal Preparation Tips Choosing the right size roast The Multi-Function oven with the Fan Assist and Convection modes is the ideal oven for roasting Prime Rib and the Convection oven is perfect for cooking the Gratin and Green Beans.
Potato Celery Root Gratin 3 – lbs floury potatoes, russets, reds or whites, cut into 1/8" thick rounds 1 – medium sized celery root, peeled, halved and thinly sliced 2 – cloves garlic, pressed 2 – cups cream ½ – cup grated Gruyere cheese Kosher salt, white pepper and a pinch of nutmeg Large ovenproof gratin dish, lightly buttered Preheat the oven to Convection 350°. Not a quick dish to prepare or cook but well worth the effort, it can also be cooked a day ahead and reheated.
Roast Chicken Dinner Spice Rubbed Roast Chicken Roasted Carrots and Parsnips Cauliflower Casserole Apple Crisp Meal Preparation Tips This is another meal that makes good use of both ovens. The Multi-Function oven is the best choice for cooking the chicken and the other dishes can all be cooked in the Convection oven at the same time. Plan one hour to roast a 5lb chicken and 10 minutes resting time before carving the chicken.
Roasted Carrots and Parsnips 6 – medium sized carrots, peeled and cut into 2" diagonal slices 2 – medium sized parsnips, peeled halved lengthwise and cut into 2" slices ½ – yellow onion, peeled and cut into 2" slices 2 – tablespoons olive oil ½ - teaspoon mixed Italian seasoning Preheat the oven to Convection 350° Combine all the ingredients in a bowl and stir to coat the vegetables with the olive oil. Spread onto a rimmed baking sheet and roast for 30-35 minutes until tender.
South of the Border Meatloaf Broiled Corn Salsa Roasted Red Potatoes with Peppers Peach Torte Meal Preparation Tips Plan to cook the meatloaf and roasted potatoes at the same time in the Convection Oven. Broil the corn salsa in the Multi-Function oven then change the mode to Convection or Conventional Bake to bake the peach torte. The entire meal will cook in about 40 minutes and if you are well organized can be assembled in approximately 40 minutes as well.
Roasted Red Potatoes and Peppers 6 – medium red potatoes, scrubbed and each cut into 6 wedges 1 – tablespoon olive oil Kosher salt and freshly ground pepper 1 – yellow & 1 green pepper, seeds removed, cut into 1” pieces 1 – tablespoon olive oil ½ – teaspoon dried oregano 2 – cloves garlic finely chopped Preheat the oven to Convection 350° Dry the washed potatoes, cut into wedges, toss with the peppers and seasonings coat liberally with the olive oil.
Brunch Meal Preparation Tips Baked French Toast is really like a bread pudding and makes a wonderful brunch dish, you can be endlessly creative with the fillings, it’s easy to make and is a great crowd pleaser. Cooking bacon in the oven is probably the easiest way to prepare bacon, just handle the tray carefully when you take it out of the oven to avoid dripping hot bacon fat on the floor.
