La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 10)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
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.
Gold Touch ½ sheet pans from Williams Sonoma fit directly into the tray slides.
http://www.williams-sonoma.com/shop/bakeware
Bottom Drawers
The bottom drawers are for storing oven trays and racks and when the ovens are in use the contents will
get warm. Do not store flammable materials in the drawer such as oven mitts, cookbooks and towels.
Cleaning the Ovens
The moisture retention experienced when cooking in Convection has the added benefit of keeping
the ovens much cleaner. The lining panels of the range, however, can be removed and washed in the
dishwasher.
The right hand convection oven has a removable oven roof and side panels; slide the roof panel out first
then remove the side panels. Each side of the oven is fixed with four fixing screws that hold the side
panels in place. These do not have to be removed to remove the oven linings. Lift the panel upwards and
it will slide off the screws, pull forward to remove. Once the linings are removed the oven interior can be
cleaned with warm soapy water and Dawn Power Dissolver to remove any built-up grease.
CornuFe 110