Convection Roast Vs. Convection Bake

Convection cooking modes are available on higher-end kitchen ovens equipped with a fan at the back of the oven that continuously circulates the hot air in the oven around the food for more-even heat distribution. Some convection ovens have different convection settings that adjust the fan speed for optimal results.

Convection Roast

The Convection Roast or Convect Roast setting is typically used to roast pork or beef cuts, a whole chicken or turkey, and vegetables. During Convect Roast, the fan continually circulates the hot air while the heating elements cycle on and off in intervals to maintain oven temperature.

Convection Bake

Convection Bake or Convect Bake is an option used to bake casseroles, cakes, pastries and cookies. Unlike "convect roast," this setting simply reduces the speed of the fan so the air flows more slowly around the food.

Convection Fan Operation

Convection fans turn off automatically when the oven door is opened and turn on when the oven door is closed.

Convection Temperature

Both convection bake and convection roast settings optimize heat distribution so that foods cook more evenly and quickly. When using these settings, reduce conventional baking and roasting temperatures by 25 degrees. On average, reduce cooking times 15 to 30 percent when using the convection oven mode.

Automatic Convection Adjustments

Ovens with dual settings for conventional and convection cooking may or may not automatically reduce oven temperature when using the Convect Roast or Convect Bake settings, depending on your specific model and brand.

References

• Fine Cooking: Convection Ovens
• Jenn-Air Convection Oven Manual
• Fine Cooking: Convection Oven Adjustments