La Cornue C9QN, C1IF, C9IF, C9TN, C1RN Cooking Tips

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Culinary Product Education

& Cooking Tips

For the CornuFé Series

Congratulations!

Congratulations on the purchase of your CornuFé stove. We know that you are looking forward

ensure each one is a success.

Selecting a new stove for your kitchen is an exciting process and once it is installed there

is much anticipation about cooking on it. There is always a period of familiarization when

you begin cooking on a new stove and unfortunately sometimes there are disappointments.

However, any disappointments can be quickly overcome if you take a little time to learn

about the tools you are cooking with and, the CornuFé o n amazing array of them.

It is important to keep in mind that recipe-cooking instructions are by necessity very

generic. Common instructions such as: “heat the pan over moderate heat” and “pre-heat the

oven to 350˚ degrees,” provide little guidance when you have a stove that o rs a variety of

burner strengths and a choice of Convection and Standard oven cooking modes.

The oven modes and various BTU strengths of the CornuFé are designed to help you

achieve success with all your cooking. Once you get in tune with them you will be thrilled at

how much easier your cooking will be.

have further questions please contact us as follows:

Sales Information

Noelle Skurchak, Director of La Cornue Sales Middleby Residential Luxury Brand Portfolio

773.677.3220

Service

La Cornue Service Center

877.522.6768

Additional Assistance

Matthew McManus, Inside Sales Manager of La Cornue Middleby Residential Luxury Brand Portfolio

415.583.0161

Product Education

Ovens

Whether cooking a quick meal for two or a large feast, the CornuFé ovens oer 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 Dierence

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.

Moisture retention

Shorter cooking time for large cuts of meat

No turning or basting required when cooking meats

The ability to bake or cook on multiple racks at one time with no turning or changing pan positions

Cleaner ovens because the juices stay in the food.

Conventional Heat – Multi-Function oven only

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 aect the cooking results.

rack position 5.

Understanding the Modes & How to Use Them

Convection – Available in Both Ovens

Choose any rack position when cooking in this mode.

Tips for Baking in Convection

Always reduce recipe temperatures by 25 degrees when baking in Convection. If baked items are dark on the edge and light in the center this is a clear indication that the temperature was too high.

even results use the same type of pans on all racks.

Temperature too high – uneven results

Recipe temperature reduced by 25 degrees – perfect results

Biscotti Baking on Two Racks in Convection

Tips for Roasting in Convection

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.

Convection. Generally a 20lb un-stued turkey will cook in 2 hours in Convection. Refer to the

Roast large cuts of meat on a rack in a shallow panSmall cuts of meat on a shallow rimmed baking street

Multi-Rack Cooking in Convection

One of the greatest advantages of cooking in Convection is the ability to cook two to three racks of food at one time. You can create wonderful meals using this method and the best part is you don’t have to stand over the stove to do the cooking. Refer to the Recipe section for tips and recipes to learn how to cook complete meals using Convection.

Prime Rib, Scalloped Potatoes & Roasted VegetablesRoast Chicken & Seasonal Vegetable Medley

Additional Oven Modes – Multi-Function Oven

Ovens are used for a variety of cooking, including baking, roasting, broiling and braising; the CornuFé ovens provide a variety of cooking modes designed to give the best results for each type of cooking.

Convection Broiling

Broiling with Convection ensures fabulous searing, reduces the drying eect of direct heat and minimizes the amount of splattering in the oven.

Broiling temperatures range from 425º for Low Broil to 475º for High Broil.

Use rack position 4 when broiling on a rimmed baking sheet and rack position 3 when broiling on a broil pan to avoid having the meat too close to the heating element.

The door must be closed when broiling.

Use rack position 4 when broiling on a rimmed baking sheet Use rack position 3 when broiling on a 2-part broil pan

Fish, shrimp, skinless chicken pieces, and vegetables suitable for broiling should be tossed with a little oil and broiled on the oven tray or a baking sheet.

Marbled cuts of meat are best broiled on a traditional 2-part broil pan so that the dripping fat is shielded from the direct heat of the broiler.

Fan Assisted Oven

This is the most powerful mode in the oven that combines Convection heat from the lower and top heating elements with heated air circulated by the Convection fan. Use rack position 2 or 3 when cooking in this mode. This mode is ideal for:

Convection for the remainder of the cooking time to avoid overcooking.

Casseroles – heavy dense casseroles cook thoroughly and evenly when heat is directed from the top

Single Rack Baking – pies, quiche, breads and pizza. The heat from the bottom element helps create perfect crusts when baking. Use rack position 2 and be sure to reduce the recipe temperature by 25° degrees when baking in this mode

Roasting Vegetables – use rack position 1 or 2 for crispy roasted potatoes.

Prime Rib & Scalloped Potatoes

Conventional Oven

For recipes you prefer to bake in regular Bake use this mode, no temperature reduction is necessary when baking in this mode, however it is advisable to check baked items for doneness at least 5-8 minutes prior to the end of the baking time to avoid overcooking. These ovens are small but very powerful.

Use rack position 1 when baking in the Conventional Bake mode, baking in the center of the oven will cause foods to brown too quickly without being properly cooked through in the center.

Braising – braised dishes and stews that require long slow cooking in a covered casserole.

Use rack position 1 for Conventional Baking

Oven thermometers do not always give an accurate reading of internal oven temperatures because they are usually hung in a dierent place to the oven temperature sensor. A good test to ensure the oven is baking at the correct temperature is to take a package Corn Bread mix and bake as per the package directions but check for doneness at least 5 minutes prior to the end of the cooking time because it is sure to be done to perfection by then.

Baking a package Corn Bread mix provides a good indicator of the even heat and consistent oven temperature

Bottom Heat

minutes of baking. This ensures the food will cook through without over browning the edges.

Browning Element

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

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.

+ 18 hidden pages

La Cornue C9QN, C1IF, C9IF, C9TN, C1RN Cooking Tips

Specifications and Main Features

Frequently Asked Questions

User Manual