Advice On Usage - La Cornue SERIE CHATEAU Bedienungsanleitung

Advice on use
You will gradually discover the ideal combinations for fresh fruit - zabaglione, seafood - hollandaise
sauce or quenelle - sauce Nantua, etc..
You can use bottom heat in the same way, although this is generally used for adjusting dishes.
For example, if the pastry of your tart or quiche is already well cooked but the inside seems to be
raw: position the lower thermostat at a minimum temperature or even at 0 and the high simmers-
tat at a medium or top power according to how quickly you wish to cook it.
For long cooking periods, whether for pastry or terrines, only use the lower oven thermostat.
By using the grill and oven elements, with practice it will become easier to under-stand and to
control the various temperatures which can be achieved for even the most delicate forms of coo-
king.
For cookers with both a gas and electric oven, we recommend using the gas oven for meat, poul-
try, roasts and fish.
Of course, it can also be used for making excellent pastries, pies, quiches and vegetable dishes: the
choice of rack level and temperature required calls for just a little more thought.
When roasting,
whether lamb, turkey, pork or large fish, place the oven rack on the lowest
level of the oven. Cooking often exceeds 40 minutes.
In this case, preheat to 250 °C (480 °F), for 10 to 15 minutes.
Place the dish in the oven, then lower the thermostat to 200 °C (390 °f) or 175 °C (345 °F) for white
meat; leave to cook for the time needed: the crust is formed, and in-depth cooking continues.
If you do use the electric oven, you must reduce the grill simmerstat to 0 once the dish has been
placed in the oven.
For a Roast or for a rack of beef,
lamb, small or medium sized fish, place the grill tray at
the mid-level of your oven. Pre-heat at level 280 °C (535 °F) for fifteen minutes, then lower to level
230 °C (450 °F) for approximately 5 to 10 minutes once the dish has been placed in the oven.
If you do use your electric oven, keep the temperature very high at maximum for the vaulted oven
for 10 minutes after the dish has been placed into the oven and then reduce the thermostat to
approximately 230 °C (450 °F).
Comply with the cooking times which are recommended in your recipe book or by your butcher.
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