So you bought your beautiful new convection oven, looked at all of the settings, and are now a little confused. It’s challenging enough to keep track of what separates convection cooking from traditional cooking, let alone all of the differences between different convection cooking methods!
But, it’s okay, we can help you! Today we’re going to analyze and dive deep to give you the lowdown on the main differences between convection bake and convection roast. You don’t have to rely on just the manual, we’ve simplified things for you. So let’s dig into the meatier stuff!
Differences Between Convection Bake and Convection Roast
To better understand what separates convection bake and convection roast, let’s look at some of the major differences between the two.
Heat Supply
The core difference between the bake and roast oven settings is how heat is supplied to the food while cooking.
The convection bake setting cooks food in a manner similar to that of a conventional oven. The convection bake oven will have heating elements on the top and bottom of the oven. These heating devices will work in tandem to ensure that the meal receives uniform heat. To ensure that the meal bakes thoroughly, the air circulation is kept to a minimum. What are the results? There will be no hot spots on the meal, and it will not burn. You won’t have to cope with an uncooked center or a crispy shell. This setting is excellent for baking bread or cakes.
On the other hand, the convection roast setting will need air circulation. As a result, the oven will employ both a fan and a heating element. The air is then heated by the broil element while the fan circulates it throughout the oven’s interior. The circulation adjusts to maintain a consistent temperature throughout the oven. To roast your dish, the convection roast will employ both stagnant and circulating hot air., which is what browns your food. If you’re roasting beef, turkey, or chicken, this setting is ideal.
Temperature Range
Both convection bake and roast use different temperature levels. When roasting, the oven is kept at a higher temperature, around 400 degrees Fahrenheit to achieve the perfect browning. On the other hand, convection baking is done at a somewhat lower temperature, around 375 degrees Fahrenheit.
Duration
Another difference between the settings is the duration. Dishes that are baked can take longer to cook than foods that are convection roasted because convection baking is done at a lower temperature. The fan that circulates the air is the primary cause of the speed difference. Even though the temperature remains constant, heat is transmitted more quickly.
Heating Elements
Both top and bottom heating elements are found in convection ovens, but not all heating elements are used for all cooking settings. Convection baking uses the bottom heating element almost all of the time, whereas convection roasting uses both the upper and lower heating elements.
The more you know about your oven’s convection bake and roast settings, the better you’ll be able to prepare your meals. Now that you understand the differences between these two settings, you can begin experimenting! But first, you should also ensure that you have the right appliance to help produce the culinary taste you desire.
So, if you’re looking to upgrade your convection oven to a new model, make Richard Appliance your first and last stop! If you have any questions or need more help, give us a call or stop by today!