Baking Tips - Cornu Fe & Albertine Ranges

Cornu Fe & Albertine ovens provide great tools for every type of baking but sometimes it's hard to know when to use regular Bake and when to use Convection. Here are some tips for temperatures, timing and types of pans to use and most important why you need to pay attention to rack position when using regular Bake. Presented by Larissa Taboryski, Culinary Director, Purcell Murray Company
Music provided by Dan-O at danosongs.com

[@mayank444]

This is a great introduction to learning how to use a Cornu Fe & Albertine ranges, thank you. The host is talented, patient, and nice to listen to! Thank you!

[@appidydafoo]

Thanks

[@customcopperhoods7502]

My favorite color

[@onsbenrejeb3803]

Please I have one of those ovens, how should I read the temperature of the oven ?

[@chrisnewton2551]

I found I could not fit 2 round cake pans on the same rack. Is it possible to use two racks so that I can bake a layer cake?

[@Sigridovskij]

Are the baking sheets made of aluminium? Is the oven electric or gas and what material is on the walls inside the oven?

[@whimpypatrol5503]

Purcell, cooking in Monterey or Palm Springs isn't like in Dallas. You can't cook traditional cakes from scratch in Dallas like in San Fransisco. It would be cheaper to book a round trip from Dallas to the coast, borrow cousin Roy Rogers old stove out in his Palm Springs bunk house or barn, whip up and cook a cake and fly it back to Dallas than to by the cheapest la cornue stove you carry. It might even be cheaper to buy a house in Dallas than buy a la cornue stove.

[@bluewren65]

Good info, but the annoying music in the background pushed me to abandoning it half way through. It's like having a loud and annoying mosquito in your ear while trying to pay attention.