La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 12)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
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 non-
Convection 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.
The Albertine oven easily accommodates a variety of different baking trays and pans but it’s always
a good idea to stage the oven while it is cold to make sure you have the rack positions in the correct
place, especially if you are planning to cook multiple dishes. For a complete explanation of the oven
modes and the difference between Convection and Non - Convection cooking, refer to the Product
Education section of the CornuFé Product Education Tips. Some specific tips for cooking with the
Albertine include:
Roasting
When planning the timing of a meal remember to plan for the resting and carving time for meats and
add the vegetables and side dishes so they will be ready when the meat is ready to serve. With a roast
turkey for example we usually allow at least 40 minutes for resting, carving and gravy making and
during that time several side dishes can be cooked at the same time and will be piping hot and ready
to serve when the turkey is carved.
Place roasts on rack position 2 or 3 and vegetables or casserole dishes on rack position 1. When roasting
in Convection best results are always achieved when meats are placed on a rack in a shallow pan to
ensure even heat distribution.
Baking
The Convection mode is ideal for baking several racks of cookies, cakes, muffins or appetizers. For
best results use uniform baking trays and reduce recipe temperatures by 25 degrees.
When baking in the traditional radiant heat mode, use rack position 2 or 3 and if cooking one
item place it in the center of the oven, the large capacity oven rack and tray can of course easily
accommodate several items at one time.