La Cornue SERIE CHATEAU Bedienungsanleitung Seite 58

We recommend paring all the fat from the meat before cooking.
If you have included a vegetable dish to accompany the meal, you can add a little butter or oil on
top to preserve its beautiful colours. In order to grill onions or any other vegetable around a roast
always add a bit of oil mixed with butter at the bottom of the dish before adding the vegetables.
If you choose to slice onions into rings, it is recommended to slice everything quite fine to suit the
required temperatures.
We suggest you do everything in moderation:
- too much fat and lard will create smoke and will splash grease,
- a temperature which is too high will carbonise all foods.
For pastries
the height of the grill tray will depend on the type of cake and on the cooking time.
The most intense heat comes from the bottom of the oven. Never place a tray or a dish on this bot-
tom surface.
Apple pies require a top level tray heat in order to brown the apples and heat is also required from
below to cook the pastry. Temperature 200 °C (390 °F) on the thermostat and the middle positio-
ning work well together.
To cook a Tarte Tatin, which is generally cooked from the top. Place the thermostat at level 175 or
200 °C (345 - 390 °F) and this should suffice; anything higher than this will burn the pastry before
the apples have even had a chance to cook.
For a vegetable gratin or pasta
, for the most part, the cooking time is 20 to 25 minutes
with a thermostat set at 200 °C (390 °F) (depending on the thickness of the gratin). Naturally, it is
necessary for the heat to penetrate from above and below. The lower level, however, will work
appropriately for potatoes, pastries and the medium level will work well for fresh vegetables.
For the gratin,
position the grill tray at the highest level and insert the gratin dish.
Keep the door of the oven ajar and pull the drip tray out to protect the knobs from
heating. A notch on the drip tray indicates how far you need to pull out the drip tray. Position the
simmerstat at max and keep a close eye on your dish.
Choosing from a range of closely-related temperatures or cooking times should not be guesswork,
but rather based on the size of the meat and your own personal taste.
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