Cooking Tips

Albertine Cooking Tips

The Albertine range provides all the amazing cooking tools for which La Cornue ranges are renowned,

powerful burners with great control for simmering and a large oven that features both Convection and non-

Convection modes. Baking, roasting and broiling are very dierent types of oven cooking and the multiple

oven modes featured in the Albertine ensure that you will achieve success with every type of cooking.

The Albertine oven easily accommodates a variety of dierent baking trays and pans but it’s always

a good idea to stage the oven while it is cold to make sure you have the rack positions in the correct

place, especially if you are planning to cook multiple dishes. For a complete explanation of the oven

modes and the dierence between Convection and Non - Convection cooking, refer to the Product

Albertine include:

Roasting

When planning the timing of a meal remember to plan for the resting and carving time for meats and

add the vegetables and side dishes so they will be ready when the meat is ready to serve. With a roast

turkey for example we usually allow at least 40 minutes for resting, carving and gravy making and

during that time several side dishes can be cooked at the same time and will be piping hot and ready

to serve when the turkey is carved.

Place roasts on rack position 2 or 3 and vegetables or casserole dishes on rack position 1. When roasting

in Convection best results are always achieved when meats are placed on a rack in a shallow pan to

ensure even heat distribution.

Baking

best results use uniform baking trays and reduce recipe temperatures by 25 degrees.

When baking in the traditional radiant heat mode, use rack position 2 or 3 and if cooking one

item place it in the center of the oven, the large capacity oven rack and tray can of course easily

accommodate several items at one time.