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merryb

yetanotherBob wrote:
> 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
I've had problems baking in a water bath in a convection oven