La Cornue Cornuchef Centenaire Series, Instructions For Use Manual

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NGLISH
To cook a Tarte Tatin, which is generally cooked from the top. Place the thermostat at level
175 or 200 °C (345 - 390 °F) and this should suffice; anything higher than this will burn the
pastry before the apples have even had a chance to cook.
For a vegetable gratin or pasta
, for the most part, the cooking time is 20 to 25
minutes with a thermostat set at 200 °C (390 °F) (depending on the thickness of the gratin).
Naturally, it is necessary for the heat to penetrate from above and below. The lower level,
however, will work appropriately for potatoes, pastries and the medium level will work well
for fresh vegetables.
For the gratin,
position the grill tray at the highest level and insert the gratin dish.
Keep the door of the oven ajar and pull the drip tray out to protect the knobs from
heating. A notch on the drip tray indicates how far you need to pull out the drip tray. Position
the thermostat at 250 - 275 °C (480 - 530 °F) and keep a close eye on your dish.
Choosing from a range of closely-related temperatures or cooking times should not be guess-
work, but rather based on the size of the meat and your own personal taste.
The equivalents between thermostat indications and temperatures, expressed in degrees, are
provided below as an indication only.
Th 1 = 100 / 125 °C (210 / 260 °F) Th 5 = 200 / 225 °C (390 / 435 °F)
Th 2 = 125 / 150 °C (260 / 300 °F) Th 6 = 225 / 250 °C (435 / 480 °F)
Th 3 = 150 / 175 °C (300 / 345 °F) Th 7 = 250 / 275 °C (480 / 530 °F)
Th 4 = 175 / 200 °C (345 / 390 °F) Th 8 = 275 / 300 °C (530 / 570 °F)
Th 1 meringues, rock cakes, petits fours, meringue pies, braised meat, casseroles, braised beef stew
Th 2 braised vegetables, sponge fingers, sponge cake, Savoie cake
Th 3/4 caramel custard, pudding, macaroons, choux pastry, soufflés, large brioche, cakes, finger biscuits,
white meat
Th 5/6 large pieces of flaky pastry, tarts, flans, white meat roasts, croissants, fish, gratins
Th 7/8 red meat roasts, very rare game