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susan 10/11/07 |
I just bought a GE convection stove (having tried out the ceramic cooktop first but not the oven). Very excited about it but I have a few naive questions. - What is the difference between convection roast and bake? In my old oven I used the terms interchangably... - In my old oven, broil was from above and bake from the heating element below. So on regular bake (not convection) where does the heat come from? Thanks! |
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ellen 10/11/07 |
I think the difference is in both where the heat comes from and how the fans blow for roast and bake. On regular bake, the heat still comes from below. To adapt your roasting and baking recipes, start by lowering the temp about 25 degrees and expect the cooking time to be up to 1/4 shorter- depends on the size, shape nd deppth of the food being cooked. Take lots of notes as you learn your oven. |