Cooking Tips, Recipes & Cleaning Tips


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Cooking Tips, Recipes & Cleaning Tips
For the Chateau Series

Dear La Cornue Customer,
The exquisite La Cornue range that you have selected for your home provides a variety of meticulously crafted tools to help you create superb meals, however cooking on the range may be a little intimidating at first, especially when using unfamiliar tools like the plaque and cooking in an oven that you can’t see into. These Cooking Tips are designed to help you understand the tools you are cooking with so you can bridge the gap between the recipe you are using and the tools you are cooking with and choose the appropriate tool for each style of cooking. The recipe section of this booklet provides guidelines to help you understand how to use all the features of the range when planning a meal and in no time you will, I am sure, be delighted with the ease with which you can orchestrate the preparation of both complex and simple meals. If you have specific questions or cooking concerns please contact us as follows:
Culinary Information
Larissa Taboryski, Culinary Director, Purcell Murray 800.892.4040 x180 [email protected]
Service
La Cornue Service Center 877.522.6768
Additional Assistance
Matthew McManus, After Sales Coordinator for La Cornue, Purcell Murray 800.892.4040 x109 [email protected]
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

La Cornue Ovens
Both the gas and electric ovens can be used for roasting, baking and broiling however the strong lively heat of the gas oven is perfect for roasting, while the dry stable heat of the electric oven provides the ideal environment for baking. Two distinctive design features provide superior results when cooking in La Cornue ovens.  Hearth Shaped Ovens – create a natural Convection preventing excessive drying of foods.  Cast Aluminum Door Seal – the precisely cut door seal maintains the perfect balance of heat and
humidity in the oven at all times.
Roasting Tips
 Roast meats on a rack in a shallow pan to allow the heated air to circulate around the meat.  Resist opening the door during the roasting process, except to add vegetables or glaze meats.
Frequent opening of the door causes heat loss and disturbs the “perfect” cooking environment.  Meats do not need to be turned or basted.  Small cuts of meat up to 5lbs will cook in standard recipe time; larger cuts of meat will cook much
faster. Refer to the Roasting Chart for details.  Use the Roasting Chart to calculate cooking times and check the internal temperature with an
instant-read thermometer.  Cooked meats can be rested in the oven for 10-15 minutes with the heat turned off once they have
reached the desired internal temperature.  Moderate temperatures are ideal for even roasting in Convection as the heat penetrates from the
outer surface to the core. Too high a temperature will result in overdone edges and underdone core.  Meats can be braised uncovered in the La Cornue ovens.  Grand Palais Ovens only – a temperature increase of 5° is recommended when cooking in these
larger ovens.
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

Baking Tips
 Cooking on multiple racks at one time is not recommended in the La Cornue ovens since the Convection system is natural and not fan driven.
 Use the lowest rack position to bake pies, pizza and bread and the middle rack position to bake cookies and cakes and more delicate items.
 No temperature reduction is required when baking in natural convection.
Broiling Tips
 Place the oven rack in the top position for broiling.  Leave the door slightly ajar when broiling; there is a natural catch that will maintain the door in
this position.  Pre-heat the broiler for 5-10 minutes before using.  Broil fish, chicken pieces and vegetables on a rimmed baking sheet. Set the broil intensity level to
1⁄3 below Max Broil.  Broil steaks and chops on a two-piece broil pan that will shield the dripping fat from the direct heat
of the broiler. Set the broil intensity level to Max Broil. Broil meat for 6-8 minutes on one side, turn and broil for 4-5 on the other side, depending on the thickness. Turn off the broiler and let the meat sit in the oven for a few minutes before removing.  The drip trays can be extended by a few inches to prevent heat buildup on the control knobs.
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

Roasting Timing and Temperatures
 Small quick cooking cuts of meat, chicken breasts, fish, pork tenderloins and vegetables can be cooked directly on a rimmed baking sheet.
 Roasts 2lbs and over should be roasted on a rack in a shallow pan for even heat distribution and to prevent moisture loss.
 Small roasts 2 – 5lbs will cook in standard recipe times, 45 minutes to an hour.
 Large roasts 6 – 20lbs the cooking time will be reduced up to 25%.

Timing and Temperature Chart for Roasting

Weight 3 – 4lb

Meat Chicken

1 – 2lb 1 – 2lb 10 – 15lb

Cornish Hens Turkey Breast Whole Turkey

15 – 20lb Whole Turkey

4 – 5lb
2 – 3lb 2 – 3lb 10lb

Whole Duck Pour of rendered fat Beef Tenderloin Chateaubriand (Sear over high heat and finish in oven) Prime Rib (4 Ribs)

14lb

Prime Rib (6 Ribs)

8 – 12lb Boneless Prime Rib

1lb 3 – 5lb 7 – 10lb

Pork Tenderloin Pork Loin Pork Crown Roast

3 – 5lb 3 – 5lb
1 ½ – 2lb 5 – 6lb

Pork Blade Ham (Heat uncovered, glaze during the last 15 mins) Rack of Lamb Leg of Lamb

Time 15 mins +45 mins 45 mins 50 mins 15 mins +1 ¼ hrs 15 mins +1 ¾ hrs 1 ½ hrs +30 mins 45 – 55 mins 25 mins
15 mins +1 hr 15 mins +1 ¼ hrs 15 mins +1 – 1 ¼ hrs 30 mins 45 – 60 mins 15 mins +1 ¼ hrs 1 ¾ hrs 45 – 60 mins
20 – 25 mins 15 mins +55 mins

Oven Temp 400° 350° 375° 350° 400° 350° 400° 350° 300° 400° 375° 350°
400° 350° 400° 350° 400° 350° 350° 350° 400° 350° 350° 350°
400° 400° 350°

Internal Temp
170° 170° 160°
160°
160°
170° 130° M/R 130° M/R
130° M/R
130° M/R
130° M/R 140° M 140° M
140° M 150° MW 150° MW 130° M/R
130° M/R

Note: The internal temperature of cooked meats rises approximately 10° - 15° during the resting time. M/R – Medium Rare; M – Medium; MW – Medium Well

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

The Plaque
The Plaque or French Top is considered to be the “heart and soul” of the range and once you get used to cooking with this marvel you will wonder how you ever cooked without it. The plaque can easily accommodate 5-6 medium sized saucepans and even if the pans overlap the stainless steel surround the food will continue to cook, for wok cooking the center rings can be removed. The cast iron plaque provides a gentle indirect heat source. This is an invaluable tool that enables you to cook without evaporating precious cooking liquids, resulting in amazingly flavorful foods. The rings in the plaque diffuse the intensity of the heat, creating variable temperature zones, so instead of turning down the heat, simply move the pans around the plaque to find the most suitable cooking temperature. Occasionally rotate the pans to prevent hot spots on the side of the pan closest to the center.
Tips for Cooking on the Plaque
 Heat the Plaque on high for 10 minutes prior to use. (This is also the best time to turn on your overhead ventilation.)
 Chocolate and butter can be melted and sauces held in a heavy bottomed saucepan placed slightly offset on the back of the plaque.
 Use the plaque in conjunction with the high heat burners for perfect pan roasting. Sear the foods on the high heat burners add some wine and stock and move the pan to the plaque to “finish” the cooking.
 To hold foods prior to serving, turn the temperature to very low and push the pans away from the center. When ready to serve bring the pans back towards the center to bring the food to a higher temperature.
 When using a griddle on the plaque, the center of the griddle will be the hottest part and the edges the lower. Begin cooking in the center of the griddle and turn food to the edges.
 To simmer or hold food for long periods of time on the plaque, place one of the small roasting racks under the pan to further diffuse the heat.
 When entertaining, use the plaque for keeping food warm and for serving.
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

Gas Burners
High heat burners are one of the most sought after features in modern appliances and the powerful sealed burners of the La Cornue range provide up to 22,000 BTU’s some of the highest available. These high heat burners are ideal for searing, sautéing and bringing liquids to a boil. The ideal tools for simmering are the plaque, induction and electric burners. The thermocouple ignition system used by La Cornue is an important safety feature, which prevents gas escape if the knobs are accidentally turned on. To light the burner, press the knob in and turn it to the high flame symbol, within 3 seconds the thermocouple will be heated and you can release the knob without the flame going out.
Tips for Cooking on the Gas Burners
 Choose the burner size appropriate for the size pan you are using.  Heat the pans over moderate heat and increase the heat when you are ready to begin cooking.  Use the high heat burners in conjunction with the plaque, sear or begin cooking on the high heat
burners then move the food to the plaque to finish the cooking process.  Burner caps must be locked in position in order for the burner to ignite.
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

Electric Burners
The solid cast iron electric burners maintain consistent temperature and are ideal for slow cooking and simmering. Once the temperature is selected the thermostat will cycle to maintain the selected temperature.
Tips for Cooking on the Electric Burners
 Choose well-insulated pans when cooking on these burners.  For slow cooking set the burner level to the lowest temperature.
Gas Lava Rock Grill
A large bag of lava rocks is provided with the La Cornue ranges configured with a grill. The cavity below the grill should be filled with the rocks but not packed tightly. A piece of aluminum foil can also be placed on the drip tray under the grill for easy clean up. An indoor grill is a wonderful tool for light grilling. In addition to grilling meats, fish and vegetables the grill can also be used to grill sandwiches and to make pizza, however there are some important things to consider when grilling indoors.
Tips for Cooking with the Gas Grill
 Always turn on the overhead ventilation prior to lighting the grill. Run the ventilation on low speed to establish airflow and increase the speed when you are ready to grill.
 Allow at least 15 minutes for the grill to heat.  Brush foods lightly with oil to avoid sticking before cooking.  Wait until meats release naturally before turning to create cross marks.  Generally the cooking time will be a little longer on the first side. For delicate items such as fish
turn the grill off when you turn the fish to avoid overcooking.  When cleaning the grill, run the ventilation on high speed then reduce it to low for 10 minutes for
effective extraction of grease and smoke.
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

Recipe Index
Herb Crusted Prime Rib Roast
Potato Celery Root Gratin Roasted Green Beans and Shiitake Mushrooms
Beef Tenderloin Roast with Red Wine Shallot Sauce Roast Leg of Lamb
Sauce Provencal Simmered White Beans Rustic Strawberry Tart
Rack of Lamb
Pommes Frites
Roast Turkey with Bourbon Gravy
Orange Cranberry Sauce
Roasted Chicken
Seasonal Vegetable Medley Apple Crisp
Roasted Duck with Grapes and Port Glaze
Roasted Fingerling Potatoes with Broccolini
Baked Ham
Roasted Carrots and Cauliflower Casserole Winter Fruit Chutney
Pan Roasted Halibut
Lemon Basil Risotto Sauteed Red Chard Ricotta Donuts
Chicken Sauteed with Riesling
Toasted Barley Pilaf Chocolate Souffle Cake
Red Wine Braised Beef Short Ribs Brisket with Roasted Butternut Squash
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

La Cornue Recipes
Now that you have an overview of the remarkable cooking tools your La Cornue range provides it’s time to put those tools to good use. This section includes recipes for holiday meals and day-to-day meals with suggestions on using all the tools of the range at one time. When it comes to roasting, recipes can be especially challenging because they often involve methods better suited to a modest radiant heat oven and offer few guidelines for roasting with Convection. For this reason it is important to follow the Roasting Tips and Timing outlined in the previous section. For example, when roasting meats and poultry in your La Cornue oven it is not necessary to turn or baste the roast so if the recipe says to do this, you can safely skip that step. Also take into account that there are several different roasting methods, so to avoid confusion follow these guidelines. High Temperature Roasting – 425°, this method is ideally suited to a small cut of meat such as 1 ½ lb tenderloin roasts and rack of lamb that is best cooked quickly in order to render the fat and brown the outside leaving the interior rosy. 2 Step Roasting, High Heat Searing and Moderate Cooking – 400° to 350°. This method is suitable for chickens, turkey, leg of lamb, prime rib, larger beef and pork tenderloin roasts and pork crown roasts. Exposing the meat to high temperatures for a brief period of time bursts open the flavor molecules and creates a nice crust while the moderate temperatures ensure even cooking. Moderate Temperature Roasting – 350°, perfect for chicken and turkey breasts, fish and vegetables. This is also a good temperature for “finishing” meats that have been seared over high heat such as chateaubriand and thick cut pork chops. Low Temperature Roasting – 325° to 300°. This method is ideal for braising short ribs, brisket, pot roast and pork shoulder. Meats should be cooked in a heavy casserole, but a lid is not necessary as the cast aluminum seal of the oven door acts in the same way as a lid. Slow roasting is also ideal when roasting duck or goose, however they should be finished on higher heat for browning and to crisp the skin. Two important tips to achieve great results when roasting are:  Season roasts the day before cooking, you will notice an amazing difference in flavor.  Let meats especially large roasts come close to room temperature before cooking they will cook
more evenly in the time indicated.
Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

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Cooking Tips, Recipes & Cleaning Tips