Written on: 12/07/2012
We've owned a Lacanche Macon for almost 10 years and love to cook. Having a little time to see what is being reviewed about Lacanche I'm amazed at some of the negative comments on this site that the Cluny has received. Still, each to their own. There are comments on cleaning and the knobs getting hot. Cleaning first. The hob is easy to clean, just pour a little water out of the kettle onto the food spills or splatter when you have finished using the hob. When you come back to it, just sponge off the water and leave to air dry. Trivets and the bit the burner sits on go in the dishwasher and you keep the solid brass burner cap shiny by giving it a coat of HP sauce, leave it for 30 min and then wash off. The knobs get hot because the oven door is not closing properly (are the hinges located on the rollers correctly?) or the door seal has gone. Our old Lacanche doesn't have lights in the ovens but I believe the new models do. The linings are acid resistant enamel so can I suggest that after you have finished with the oven and it's been turned off and is cooling down, you place a bowl of water with some Amonia in it and let it steam a little whilst the oven cools. Oven temperatures are pretty good. We use the measurements on the control panel as a guide but if we want a super accurate temperature we use a clip-on oven thermometer. If you bake use the convection oven and place the rack in the middle. Don't forget that the metal housing round the fan at the back of the oven will radiate some extra heat so turn your pastry/cake halfway through the bake or just don't put it that far back in the oven. If you use a static oven the heat comes from the bottom so if you place the rack on the lowest level you end up with the base cooking quicker than the top. If you can, use the rack in the middle of the oven.