Bruce K. said...

> My new GE electric oven has a roast and a bake setting with an
> optional convection setting.
>
> My question is what does the oven do differently when it roasts rather
> than bakes?
>
> Thanks for your help.
>
> Bruce


For roasting, you have a roasting pan for things like roast beefs and
roaster chickens, pork loins, etc., on a roasting rack that allows the
convection hot air to circulate within the pan and around the foods. In
general foods you don't want cooking in their own juices are roasted.

Convection also cuts down on time and does brown the roasts nicely and
evenly.

For items like baked breads, cakes, pies and casseroles, meatloafs, etc. in
tight fitting pans that normally cook from the bottom and sides, convection
hot air doesn't help since the air only skims the top of those dishes.

Also quick cooking fish and other light foods in shallow pans (and foods
that may require flipping), bake better without convection since they can
so easily be overdone with convection hot air if you turn your back.

In my experience,

Andy


Andy