La Cornue 110 Induction User Manual - page 11

9

Multi-function Oven Functions 

(Fig.2.11)

Fan Oven

This function operates the fan and the heating 

element around it. An even heat is produced 

throughout the oven, allowing you to cook large 

amounts quickly.

Fan oven cooking is particularly suitable for baking on several 

shelves at one time and is a good ‘all-round’ function. It may 

be necessary to reduce the temperature by approximately 

10 °C for recipes previously cooked in a conventional oven.

If you wish to preheat the oven, wait until the indicator light 

has gone out before inserting the food.

Fanned Grilling

This function operates the fan whilst the top element 

is on. It produces a more even, less fierce heat than a 

conventional grill. For best results, place the food to 

be grilled, on a trivet over a roasting tin, which should be 

smaller than a conventional grill pan. This allows greater air 

circulation. Thick pieces of meat or fish are ideal for grilling in 

this way, as the circulated air reduces the fierceness of the 

heat from the grill.

The oven door should be kept closed while grilling is in 

progress, so saving energy.

You will also find that the food needs to be watched and 

turned less than for normal grilling. Preheat this function 

before cooking.

For best results we recommend that the grill pan is not 

located on the uppermost shelf.

Fan Assisted Oven

This function operates the fan, circulating air heated 

by the elements at the top and the base of the oven. 

The combination of fan and conventional cooking 

(top and base heat) makes this function ideal for cooking 

large items that need thorough cooking, such as a large meat 

roast.

It is also possible to bake on two shelves at one time, 

although they will need to be swapped over during the 

cooking time, as the heat at the top of the oven is greater 

than at the base, when using this function.

This is a fast intensive form of cooking; keep an eye on the 

food cooking until you have become accustomed to this 

function.

Conventional Oven (Top and Base Heat)

This function combines the heat from the top and 

base elements. It is particularly suitable for roasting 

and baking pastry, cakes and biscuits.

Food cooked on the top shelf will brown and crisp faster than 

on the lower shelf, because the heat is greater at the top of 

the oven than at the base, as in ‘Fan Assisted Oven’ function. 

Similar items being cooked will need to be swapped around 

for even cooking. This means that foods requiring different 

temperatures can be cooked together, using the cooler zone 

in the lower half of the oven and hotter area to the top.

The exposed top element may cook some foods too quickly, 

so we recommend that the food be positioned in the lower 

half of the oven to cook. The oven temperature may also need 

to be lowered.

Browning Element

This function uses the element in the top of the oven 

only. It is a useful function for the browning or 

finishing of pasta dishes, vegetables in sauce, 

shepherds pie and lasagne, the item to be browned being 

already hot before switching to the top element.

Base Heat

This function uses the base element only. It will crisp 

up your pizza or quiche base or finish off cooking the 

base of a pastry case on a lower shelf. It is also a 

gentle heat, good for slow cooking of casseroles in the 

middle of the oven or for plate warming.

The Browning and Base Heat functions are useful additions 

to your oven, giving you flexibility to finish off items to 

perfection.

Defrost

This function operates the fan to circulate cold air 

only. Make sure the temperature control is at 0°C and 

that no heat is applied. This enables small items such 

as desserts, cream cakes and pieces of meat, fish and poultry 

to be defrosted.

Defrosting in this way speeds up the process and protects 

the food from flies. Pieces of meat, fish and poultry should 

be placed on a shelf, over a tray to catch any drips. Be sure to 

wash the shelf and tray after defrosting.

Defrost with the oven door closed.

Large items, such as whole chickens and joints should not be 

defrosted in this way. We recommend this be carried out in a 

refrigerator.

Defrosting should not be carried out in a warm oven or when 

an adjoining oven is in use or still warm.

Make sure that dairy foods, meat and poultry are completely 

defrosted before cooking.