Bertazzoni        Bosch        CornuFé           Cooking with the CornuFé        Gaggenau        La Cornue        Thermador CornuFé The CornuFé range provides a powerhouse of tools that can be put to good use to prepare a quick meal or an elaborate feast. The generously spaced cooktop with powerful BTU’s and great simmering capabilities easily accommodates a variety of pans, and the two Convection ovens can be packed full of food that will cook with amazing speed. Initially you may be concerned that the smaller ovens of the CornuFé might not be able to handle cooking a large feast; however the ovens are so versatile, you will in fact find them to be a great asset when cooking for a crowd. It’s all in the planning and understanding the capabilities of the ovens. Every Thanksgiving, large roasting pans and basting kits appear in stores to help with the turkey cooking process, but if you are cooking in a Convection oven these tools are entirely unnecessary. When roasting in Convection, best results are achieved by using a shallow pan with a rack insert. The CornuFé range comes with a shallow roasting pan that will comfortably hold up to a 20 lb. turkey. When turkey is roasted in Convection, the juices stay in the bird and can be captured after the cooking, turning and basting are not required. In addition, the cooking time is drastically reduced. When you cook in radiant heat and place the meat directly on a pan, the juices are leeched out and the turkey has to be continuously turned and basted with these juices. If you prefer to brine your turkey be sure to cook it in the radiant heat mode so that it can effectively dry out, if cooked in convection it will retain too much of the moisture. If you are more comfortable roasting in a deep roasting pan and have one that will fit in the oven, it’s perfectly fine to use it, just be sure to place the meat on a V-rack so the heated air can circulate around the meat. You can roast in either the Multi-Function or the Convection oven, it all depends on the rest of the menu and which tools are best suited to your needs. So before you get started you need to do some planning. Each oven is equipped with an oven rack and a drop-down rack that comfortably accommodates a deeper casserole pan. In addition to the roasting pan there is a flat black tray that can be used for roasting vegetables or fish. Restaurant ½ - sheet pans will slide directly into the tray slides and each oven accommodates 4 pans. The Goldtone ½ sheet pans measuring 13”x10”x1” from Williams Sonoma fit perfectly. The turkey can be cooked in the upper part of one oven and the stuffing or another casserole can cook underneath the turkey using the drop-down rack. The other oven can accommodate 2 - 3 of the ½ sheet pans and another casserole on a drop-down rack. Allow at least 35 – 40 minutes for resting, carving and making gravy and during this time the oven can be loaded with more side dishes, used to warm plates or to cook biscuits. The versatility of these two ovens makes orchestrating a big feast a joy. For tips on roasting in the CornuFé ovens and a detailed explanation of the oven modes, click on the Culinary Lifestyle Section - Cooking with the CornuFé. [Return to Top]