THE INGREDIENTS BEHIND THE
MASTERPIECE
Delightful dishes don’t happen by chance. You need the right mix of ingredients to create a culinary masterpiece that balances taste, texture, and presentation. Striking that balance is part art, part science.
That’s why La Cornue celebrates both the art and the science of cooking. Our ranges are scientifically designed to precisely cook whatever culinary masterpiece you can imagine. That’s why La Cornue has been the range of choice of culinary masters for more than 100 years. Nothing inspires like La Cornue.
And to stoke the fires of creativity, we’re gathering recipes, tips, and photos from your fellow culinary artists. Whether you’re preparing a simple weekday meal or a multi-course dining experience party for a crowd, get inspired right here. Make the culinary masterpieces you dream of with La Cornue.
A LA CORNUE EXCLUSIVE AND PATENTED TECHNOLOGY
G4 GAS & ELECTRIC OVEN
The result of four years of research and development, the RCC (Radiation, Convection, and Conduction) disc now provides all our gas stoves with even more consistent and flavourful cooking. Its combination of a circular burner and an enamelled cast iron disc creates one oven with three possible cooking modes: radiation (heat is reflected on the internal walls), convection (homogeneous circulation of air around the dish) and conduction (direct simmering on the disc). This last mode of cooking—mivoûtage—is original and unique to La Cornue, and gives dishes an exceptional flavour and tenderness. The new G4 electric oven has seen many innovations as well, now offering you the chance to choose between several cooking modes for all your pastry needs. With faster temperature response and improved cooking performance, you can open the door to new culinary options.
PATENTED GAS OVEN WITH RCC
R = Radiation / C = Convection / C = Conduction
Grand Vaulted Gas Oven (180, 165, 135 and 90cm units): 22.6"W x 19.8"D x 11.8"H
Vaulted Gas Oven (150, 120, 75 cm units): 16.8"W x 19.8"D x 11.8"H
Important Note for GAS oven only:
Always insert the flat black tray in rack position 3 unless you are braising directly on the RCC
7 ELECTRIC OVEN MODES
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. Use rack position 3 or 4 in this mode.
For recipes you prefer to bake in regular Bake use this mode, no temperature reduction is necessary when baking in this mode, however it is advisable to check baked items for doneness at least 5-8 minutes prior to the end of the baking time to avoid overcooking. These ovens are small but very powerful.
This is a wonderful mode that is ideal to perfectly finish baked items such as quick breads, pies and dense cakes. Begin baking in the Conventional Mode and change to this mode for the final 10-12 minutes of baking. This ensures the food will cook through without over browning the edges.
Broiling with Convection ensures fabulous searing, reduces the drying effect of direct heat and minimizes the amount of splattering in the oven.
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.
This is the most powerful mode in the oven that combines Convection heat from the lower and top heating elements with heated air circulated by the Convection fan. Use rack position 2 or 3 when cooking in this mode.
Convection ovens have a heating element in the rear of the oven and a fan that circulates the heated air. Overall, cooking with Convection provides superior results and can make meal preparation easier.
ELECTRIC MULTIFUNCTION CONVECTION OVEN
There are 7 Functions (see functions here)
Grand Vaulted Electric Oven (180, 165, 135 and 90cm units): 22.6"W x 17.5"D x 11.8"H
Vaulted Electric Oven (150, 120, 75 cm units): 16.8"W x 17.5"D x 11.8"H
Important Note for ELECTRIC oven only:
Always preheat the oven using the convection or fan assisted mode
One oversized brass burner set inside an enameled drip tray with an enamel-coated cast iron grate. Ideal for oversized sauce pans, searing, sautéing, and high heat cooking.
Two brass burners set inside an enameled drip tray and topped with an enamel-coated cast iron grate.
One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.
Linear gas burner running front-to-back set beneath a bed of natural lava rocks and topped with an enamel-coated open-style grill.
One gas burner installed beneath a solid cast iron top, serving as the heat source for the entire cast iron surface. The cast iron plaque becomes the cooking center and offers variable heat zones with the strongest heat in the center, directly above the burner, and diffusing outwards. Allows for multiple sauce pans above a single indirect heat source.
Flat, solid, griddle-style cooking surface heated by electricity to create a consistent and solid cooking surface ideal for steak, seafood, shrimp, rice, eggs and vegetables with a minimum temperature of 140°F and a maximum temperature of 482°F.
Ceramic glass induction hob features 2 identical cooking areas, 220 x 180 mm 2100 watts, 3700 watts max
