Tips for roasting in convection – La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning User Manual
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Culinary Information:
Larissa Taboryski | 800.892.4040 x180 |
La Cornue Service Center:
877.522.6768 |
Additional Assistance:
Matthew McManus | 800.892.4040 x109
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.
Cooking meats on a rack maintains all the juices in the meat and keeps the oven cleaner.
The cooking time for large roasts, 7lbs and over is significantly reduced when cooking in
Convection. Generally a 20lb un-stuffed turkey will cook in 2 hours in Convection. Refer to the
roasting chart in the Cooking Tips section for specific information on timing.
Roast large cuts of meat on a rack in a shallow pan
Small cuts of meat on a shallow rimmed baking street