Summer Convection Meals        Convection Broiling and Grilling        Appetizers        Dishwasher 101        Convection Steam Oven Meals        Cuisine La Cornue        Cucina Bertazzoni        Cooking with the CornuFé Cooking with the CornuFé     Tips and Timing for Roasting in the CornuFé Ovens Begin roasting Prime Rib, Turkey, Chicken and Leg of Lamb at 400 degrees for 15 minutes, and then reduce the temperature to 350 degrees. Rack of Lamb - Cook at 375 – 400 degrees for 35-40 minutes. For beef and pork tenderloin roasts, fish, chicken and turkey breasts use 350 degrees for the entire cooking time. When roasting Duck begin at 325 degrees for an hour and a half, pour off the rendered fat and increase the oven temperature to 375 degrees for another half hour. For extra crispy skin, turn the broiler to the Max position for 6-8 minutes. Bone-in Ham or Spiral Sliced can be cooked at 350 degrees, remember Ham is already cooked and only requires heating through. Use foil when heating a sliced ham to avoid drying out. Do not truss poultry, as the heat will penetrate more evenly if the legs are left to hang free. 1 – 1 ½ lb. Pork Tenderloin 30 minutes 3 – 5 lb. Pork Loin Roast 45 – 50 minutes 5 – 6 lb. Pork Crown Roast 50 – 60 minutes 8 Rib Rack of Lamb 35 – 40 minutes 3 – 5 lb. Bone-In Leg of Lamb 1 – 1-½ hours 3 – 5 lb. Beef Tenderloin 35 – 40 minutes 6 – 8 lb. Boneless Prime Rib 1 ¼ hours 8 – 10 lb. Boneless Prime Rib 1 ½ hours 7 – 10 lb. Bone-In Prime Rib 1 ½ hours 10 – 15 lb. Bone-In Prime Rib 1 ¾ hours 4 – 5 lb. Duck 2 hours 4 – 5 lb. Chicken 50 – 60 minutes 3 ½ - 5 lb. Spiral Sliced Ham 45 – 55 minutes 8 – 9 lb. Bone-In Ham 1 – 1¼ hours 10 – 12 lb. Turkey 1 ¼ - 1½ hour 12 – 15 lb. Turkey 1 ½ - hours 15 – 20 lb. Turkey 1 ¾ - 2 hours 20 – 25 lb. Turkey 2 – 2 ½ hours Follow this timing chart for a guideline on roasting times and check the internal temperature with an instant-read thermometer. It is important to allow the meat to rest for 15-20 minutes prior to carving, during which time the internal temperature will increase slightly. Convection (fan symbol) Convection is the heating mode that has transformed oven cooking, enabling us to: Cook an entire meal at one time with no flavor transference Cook a 20 lb. turkey in 2 hours with no turning or basting Bake multiple racks of cookies at one time with perfectly even results Roasting with Convection Place roasts on the rack in the shallow roasting pan. This allows the heated air to circulate around the food, ensuring maximum moisture retention. For best results, begin roasting at 400 degrees for 15 minutes and reduce the temperature to 350 degrees for the duration of the cooking time. Fish, vegetables and chicken pieces can be placed directly on a rimmed baking sheet for roasting. Timing – the cooking time for large cuts of meat is drastically reduced when cooking in Convection. Use the roasting table as a guide to avoid over-cooking meats. Baking with Convection For best results when baking in convection – Use light-colored aluminum or steel pans and reduce recipe temperatures by 25 degrees. When baking in a glass container, reduce the recipe temperature by 30 degrees. Convection is a strong driving heat, if your baked goods are cooking too quickly on the outside and are not done in the center, a further temperature reduction is recommended. The ovens accommodate a variety of different sized baking sheets: Jelly Roll Pan – 14” x 15 ¾” Cookie Sheet 10 ¾” x 15 ¾” Half Sheet pans measuring 18”x13”x1” slide directly into the oven rack holders. Additional Cooking Modes of the Multi-Function Oven Convection Broiling (Convection Broiling Symbol) Broiling food with Convection ensures fabulous searing, reduces the drying effect of direct heat and minimizes the amount of splattering in the oven. Broiling temperatures range from 400 degrees for Low Broil to 500 degrees for High Broil. The door must be closed during broiling, additional tips for successful broiling include: 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; this will prevent excessive smoke build up. Fish, shrimp, skinless chicken pieces, and vegetables suitable for broiling can be lightly tossed in oil and broiled on the oven tray or a baking sheet. Fan Assisted Oven (Symbol) In this mode the primary heat sources are coming from the lower and top heating elements, the convection fan then circulates the heated air in the oven. The circulating heated air provides the same benefits as the regular convection mode while the additional bottom and top heat provide stronger direct heat that is useful for certain types of cooking: Large Roasts – For even searing and browning Casseroles – Heavy dense casseroles cook thoroughly and evenly when heat is directed from the top and bottom. Single Rack Baking – Pies, quiche, breads and pizza. The heat from the bottom element will ensure that crusts are perfectly cooked through. Be sure to reduce the recipe temperature by 25 degrees when baking. Roasting Vegetables – For crispy roasted vegetables place the rack in the lower portion of the oven close to the bottom-heating element. Conventional Oven (Symbol) Certain items benefit from being cooked in a traditional radiant heat oven, no temperature reduction is necessary in this mode: Baking - Popovers, soufflés, cheesecake and Angel food cake Braising – Braised dishes and stews that require long slow cooking in a covered casserole Browning Element (Symbol) There are times when a touch of browning is all that is needed to “finish” a particular dish. If the heat is too intense the dish can be quickly ruined, so the option for gentle browning provides an additional valuable tool. Bottom Heat (Symbol) To perfectly finish baked items such as quick breads and pies change the mode to Bottom Heat only for the last ten minutes of cooking time. In this mode, the baked items will gently finish cooking through without getting overcooked on the edges. Defrost Mode (Symbol) 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 poultry or fish. 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. Bottom Drawers The bottom drawer is for storing oven trays and racks. When the ovens are in use the contents will get warm. Do not store flammable materials in the drawer such as oven mitts, cookbooks and towels. Cleaning the Ovens The moisture retention experienced when cooking in Convection has the added benefit of keeping the ovens much cleaner. A benefit of the CornuFé range is that some of the lining panels can be removed and washed in the dishwasher. The right hand convection oven has a removable oven roof – just slide forward and remove, the side panels from both ovens can be removed. Each side of the oven is fixed with four fixing screws. You don’t have to remove the screws to remove the oven linings. Lift each side panel upwards and they will slide off the screws, pull them forward to remove. Once the linings are removed, the oven interior can be cleaned with warm soapy water and Dawn Power Dissolver to remove built-up grease. For specific detailed information regarding your CornuFé range please refer to the CornuFé User’s Guide. [Return to Top]