La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 3)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
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.
Convection & Conventional Heat –
Understanding the Difference
Convection Heat – both ovens
Convection ovens have a heating element in the rear of the oven and a fan that circulates the heated
air. Overall, cooking with Convection provides superior results and can make meal preparation easier.
Some benefits of cooking with Convection include:
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Moisture retention
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Shorter cooking time for large cuts of meat
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No turning or basting required when cooking meats
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The ability to bake or cook on multiple racks at one time with no turning or changing pan positions
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The ability to cook an entire meal at one time with no transference of flavor
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Cleaner ovens because the juices stay in the food.
Conventional Heat – Multi-Function oven only
In this mode, heat is generated by the heating element below the oven floor and a broil element in
the top of the oven. Neither the rear element nor the fan are utilized in this mode. The option to cook
with Conventional heat adds to the versatility of cooking choices the CornuFé provides.
Choosing the correct rack position is very important when cooking in the Conventional mode because
where the food is placed in relation to the heating element can drastically affect the cooking results.
When specific rack positions are referred to for cooking, count from the bottom rack position 1 to the top
rack position 5.