La Cornue Chateau series, Instructions For Use Manual

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1) The
large tray or the pastry tray
with an
enamelled coating. This is intended exclusively for pastry-
making or for ingredients to be grilled under the gas or
electric oven grill.
The large size of this tray means that it can be used as a
cooking tray itself but is generally used for very large
pieces of meat. You should not use it to cook poultry or
small roast.
It is recommended to line the "large" tray with aluminium
foil as it will facilitate the cleaning process after an oven
roast.
When not in use, do not store the pastry tray in the oven
because it will serve as a thermal shield if it is left in the
oven while the large tray is in use.
2) The
large roasting rack
allows for the following:
- to place a roast in a terra cotta dish to sit on the roasting rack in the large tray. Therefore, by
using this system one makes the most of the natural air convection, allowing for the air flow
to travel round and under the food.
- to place to roast directly onto the roasting rack in the large tray. The roast will remain seaso-
ned as well as remaining medium rare or rare if you desire.
By using the “spit” concept, the hot air envelopes the entire piece of meat regardless of its size.
3) The
“shelf” tray
acts as a support for all trays which are used in this oven.
4) The
large roasting dish in porcelain
(one dish per stove)
This dish is not designed to rest on the sides of the oven even if it seems to sit comfortably.
The roasting dish must at all times be placed on the "shelf" tray which should be placed at the
correct level.
The cooking principle
In the case of a traditional oven, the heat is generated from below the oven floor and then tra-
vels up along the walls of the oven and along the vault.
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