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yetanotherBob

In article .com>,
says...
>
> yetanotherBob wrote:
> > In article . com>,
> > says...
> > >
> > > Another thing I've wondered, does one need convection in order for the
> > > oven to self-clean (as the fan is always running). I haven't cleaned an
> > > oven manually except once. The second time I called the 'little
> > > helpers.' The third time, a self-cleaning oven was purchased.
> > >
> > >
> > We have a GE stove with a combined regular and convection oven
> > capability. As far as I can tell, the convection fan and element are
> > not actively involved in the self-cleaning process.
> >
> > Bob
>
> Thanks,Bob.
> But, the high-powered (sounding) fan (and the elements) that come on
> when one is cleaning in your GE stove, is/are they not the same fan
> that is used for convecting, or the same element involved in the high
> heat in cleaning. Are they different fans and elements involved in
> cooking and cleaning?
> Dee
>
>
Our GE stove has three independent elements: one under the floor of the
oven for non-convection baking, one exposed on the ceiling of the oven
for broiling and convection roasting, and one in back, behind a grille,
for convection baking. Each of these is controlled independently, and
cannot be used in combination with either of the other two for cooking.

For cleaning, the bottom and top elements appear to come on together to
get the high temperatures needed to burn up the residues coating the
oven walls and shelves. When you go into cleaning mode, the oven door
is locked tight by a latch mechanism, and cannot be opened until the
oven cools to a safe temperature. I have not heard the convection fan
come on, nor seen the convection element glowing during cleaning.

The convection fan and heating element are not really very powerful at
all, as far as I can tell. The element appears to be much smaller than
the broiling element, for example. The convection fan shuts off when
the oven door is opened during convection baking, although the heating
element keeps heating. The manual warns against leaving the door open
when doing convection baking.

The convection roast mode, where the convection fan and the top
(broiling) element are used in combination, is mainly meant for larger
cuts of meat like a round or standing rib roast.

So far, the convection baking mode had worked well for all the breads
and other baked goods we've tried. It seems to be especially good with
pizza, although very large pizzas should be rotated a couple of times
during cooking to avoid uneven cooking/burning of the crust closest to
the fan grille.

Bob