Cooking on a La Cornue range is an immensely rewarding experience because all of the cooking components of the range are designed to provide exceptional cooking results. When preparing an elaborate feast I find it’s almost like conducting an orchestra, of course it takes a little practice to get to that place of comfort but with a little planning and understanding of the superb tools at hand. it’s not that difficult. A few tips that will help you get to there are:
Always roast meats & poultry on a rack in the roasting pans provided with the range.
Avoid opening the door during the cooking. Once the door is closed, the cast aluminum seal on the inside of the door creates the perfect balance of heat and humidity and is best not disturbed. Also, you lose a lot of heat from the oven every time you open the door.
The perfect balance of heat and humidity maintained during the cooking process provides the same perfect environment for resting meats with absolutely no drying. Test the meat for doneness, turn off the oven and allow the meat to rest undisturbed for 15-20 minutes prior to carving. Resting meat in the oven is unique to La Cornue Chateau ovens.
To gain confidence prior to cooking a large roast, experiment with a large chicken or less expensive cut of meat.
Use the Roasting Chart as a guide and check the meat with an instant-read thermometer to verify doneness.
The thin filament of a digital counter thermometer will disturb the oven seal and results will be less than spectacular, believe me I’ve tried it!
The ovens are designed for single rack cooking.
Make good use of the Plaque, it can easily accommodate 6-7 saucepans. The plaque provides indirect heat, key to creating delicious flavorful foods because there is no direct flame to evaporate the precious cooking liquids.
Don’t worry if the pans overlap the stainless surround of the plaque; the food will still be cooking, just remember the part of the pan facing the center will be the hottest so turn the pans from time to time.
Once the food is cooked, turn the plaque to the lowest setting and push the pans away from the center. When you are ready to serve, bring the pans back towards the center and increase the heat; the food will instantly begin to reheat without risk of burning.
For really low simmering, place one of the small racks from the roasting pan on the plaque so the pan is not in direct contact with the plaque. This tip came from a La Cornue customer and we have found it be very helpful.
Use the high heat burners for last minute sautéing and searing, but for simmering always use the plaque or the electric burners.
Tips and Timing for Roasting In The Chateau Series 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.
Cook Rack of Lamb at 375 degrees – 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 an 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 without foil at 350 degrees; remember Ham is already cooked, so it only requires heating through. Foil is not required because of the moisture retention feature of the oven.
Do not truss poultry as the heat will penetrate more evenly if the legs are left to hang free.
A slight temperature increase may be necessary when cooking in the larger capacity Grand Palais ovens in the Chateau 180 and Chateau 165 for the foods to cook in the times listed in the Roasting Chart.
