"Wayne Boatwright" > wrote in message
...
> On Mon 02 Jan 2006 04:28:41p, Thus Spake Zarathustra, or was it Vox
> Humana?
>>
> Thanks for your suggestions, Vox. My range has a dedicated heating
> element
> tucked inside the convection fan compartment in the rear of the oven. It
> also has separate convection roast and bake settings, as well as
> convection
> broil. I've thoroughly checked the settings I was using and they were
> correct. I have lowered the rack position to the lower third of the oven,
> and still get overbrowning. As I said, the only time I don't is with
> cookies, where I can bake 3 pans at a time on 3 separate racks. I
> attribute that to the short baking time. I now bake cakes and pies using
> conventional heat without convection. It's not worth ruining anything
> else.
>
Wayne,
I have a Bosch (the first 30" model made for the NAm market) and the only
reliable setting appears to be convection bake. I asked a supplier of
high-end appliances about this the other week and he pointed out that the
Bosch thermostat was too close to the broiling elements and this is what
causes problems in the convection roast mode where I get wild fluctuations
in temperature. Perhaps the thermostat placement is the problem with these
ovens.
Graham