Chefs tips


Ovens are a vital part of cookery. Without an oven, it would be difficult to cook large pieces of meat right through or to roast a turkey. Baking bread or pastry would be next to impossible without an oven. Ovens are the means of carrying on or finishing off many recipes: some dishes are started off on the gas burner to sear them externally, then finished off in the oven to cook internally without becoming dried-out or burnt.
Every Lacanche oven is offered in three versions: gas, electric and electric convection. Each is suitable for all types of cookery. Gas or electricity – everyone chooses the energy they want on the basis of what they are comfortable with. Some will prefer a gas oven for roasting, for cooking poultry or casseroles and for a more obvious ‘heat from underneath’ effect. Others will choose electricity for its precise control, more suitable for pastry, even though roasting in an electric oven can be more than satisfactory.

The technology that reconciles these two approaches to cooking is without doubt the convection oven. In addition to its ability to increase the temperature very quickly, the convection oven, which at Lacanche is based on forced convection (sucking in air, then passing it over circular heated elements surrounding the fan), delivers cooking results that, on a number of levels, are just right.
Large-capacity (65 litres) Lacanche ovens are available in a multifunctional electric version. This appliance offers three cooking modes: static, convection and grill. A simple switch on the control strip allows easy selection of the cooking mode.
The oven’s internal walls are coated with a layer of acid-resistant glass enamel. The enamelled shelves allow plates to be positioned at three levels. They are removeable and easy to maintain.

Temperature control
10 to 15 minutes of pre-heating are recommended before the food is placed in the oven. During this pre-heating stage, the thermostat should be set to 20 to 30°C above the recommended cooking temperature. Then insert the dish and reset the thermostat to the desired cooking temperature. During cooking, opening of the oven door should be kept to the absolute minimum.

Cooking advice
When putting dishes into the oven, it is important not to place them too close to the walls. This helps avoid overheating dishes at their edges. To avoid spattering of fats whilst cooking meat, it is advisable to use strongly heat-resistant ovenware (earthenware or enamelled cast-iron casserole dishes) with high sides and of a suitable size for the joint being roasted. Red meat should be turned halfway through cooking and basted with its own cooking juices.