La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 9)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
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. If the heat
is too intense the dish can be quickly ruined so the option for gentle browning provides an additional
valuable tool. Use rack position 3 or 4 in this mode.
Defrost Mode
In this mode the ambient air in the oven is circulated by the Convection fan, which will evenly dissolve
ice crystals. Use this mode only to defrost small items such as frozen appetizers, desserts or small cuts of
poultry or fish.
To avoid cooking the food in any way do not use this mode if the adjacent oven is in use. When
defrosting, place items on a rack in a shallow pan to capture any moisture and keep the oven door closed.