La Cornue AlberTine 36 - Manual (Page 10)

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Rack levels 5 and 6 should be used depending on the size of
the food being cooked.
Convection Assisted Oven
ArtNo.030-0014 - Top & Bottom Fan Symbol
This function operates the fans, 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 racks at
one time using racks 2 & 4, although they will need to be
changed 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)
ArtNo.030-0015 - Top & Bottom Symbol
This cooking function combines the heat from the
top and base of the oven. The heat at the top of the
oven is greater than the heat at the base, so the
oven will be hotter in the top half than the lower half.
Unless you are cooking food that requires fast intensive
cooking, we suggest you place it on a lower rack.
This cooking mode will take longer to preheat than
convection mode. If you wish to cook one more than one
rack at a time we recommend that you use the convection
function for an even heat thoughout the oven.
Browning/Broiling Element
ArtNo.030-0019 - MF Top Element Symbol
This function uses the inner sections of the elements
in the top of the oven. It is a useful function for the
browning or finishing of pasta dishes, vegetables in
sauce or lasagne, the item to be browned being already hot
before switching to the browning function.
Meat dishes can be broiled using the browning element,
through the cooking should be closely monitored, as the heat
at the top of the oven is greater than at the base when using
this function.
Warming
ArtNo.030-0020 - MF Bottom Element Symbol
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 rack. 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 Warming functions are useful additions
to your oven, giving you flexibility to finish off items to
perfection. With use, you will soon realize how these
functions can combine to extend your cooking skills.
Steam
When cooking foods with high water content (e.g. oven fries)
there may be some steam visible at the grille at the rear of the
cooktop. This is perfectly normal.
Fig.2-14