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Old 08-17-2009, 01:51 AM   #11
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It is an electric ceramic glasstop range. Although I'd like to have the luxury of a gas cooktop, I don't have the space for separate appliances, and I don't want a gas oven.
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Old 08-17-2009, 01:54 AM   #12
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Originally Posted by RPCookin View Post
It is an electric ceramic glasstop range. Although I'd like to have the luxury of a gas cooktop, I don't have the space for separate appliances, and I don't want a gas oven.
maybe thats the difference, electric may need to heat from the top AND bottom to get the right temperature. my electric toaster oven coils light up on the top and bottom when i bake in it. i had an electric stove/oven for awhile and HATED it!! i like gas much better for oven and stove top. i think the heat can be controlled better.
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Old 08-17-2009, 05:39 AM   #13
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the problem is in different country's they use different terms for the same process, thats what is confusing to most people,
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Old 08-17-2009, 05:48 AM   #14
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Roasted: Wire rack, grill or spit.

Everything else is baked.

Get it!? - Good!
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Old 08-17-2009, 07:15 AM   #15
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maybe thats the difference, electric may need to heat from the top AND bottom to get the right temperature. my electric toaster oven coils light up on the top and bottom when i bake in it. i had an electric stove/oven for awhile and HATED it!! i like gas much better for oven and stove top. i think the heat can be controlled better.
Mine doesn't use both ever according to the instruction manual. It uses the top element plus convection fan for roasting, and the bottom with or without the fan for baking.

And as Arky says, when roasting you should use a rack so that the heat can reach all sides of the meat, and the convection fan aids this process. Roasting is for meats. Baking is for breads, cakes and pastries, some of which can use the convection fan and some of which don't.
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Old 08-17-2009, 09:01 AM   #16
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Roasted: Wire rack, grill or spit.

Everything else is baked.

Get it!? - Good!

So if I put a whole chicken in a pan and cook it in the oven it's being baked. If I add a rack to the pan, it's being roasted?
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Old 08-17-2009, 09:05 AM   #17
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So if I put a whole chicken in a pan and cook it in the oven it's being baked. If I add a rack to the pan, it's being roasted?
So, what is it that comes in the bottom of every roasting pan? A wire rack!

What is it called when you cook a chicken in a casserole dish? Baked chicken.
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Old 08-17-2009, 09:15 AM   #18
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I think I will just get baked. Then you can all roast me.

I was laboring under the impression that roasting required a directed heat source and perhaps a rotiseri. There are cuts of meat called "roasts" but "to roast" was something else.

Either way, i'll eat it.
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Old 08-17-2009, 09:24 AM   #19
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I recently read that a "roast" is a piece of meat that, because of its size or shape, lends itself to being skewered and then cooked on a spit. (A Middle English term first used between 1250 and 1300 a.d. - sp. Roosten and rosten.))

Now, you can call me anything you like... just don't call me late for supper!
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Old 08-17-2009, 11:51 AM   #20
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In my Samsung range, roasting uses the top element with the convection fan while baking or convection baking uses the bottom element. I haven't had the range long enough to really try everything out yet, so I can't do more than just repeat what the instruction manual says.
That's what my electric GE ovens -- and every oven I've every used for that matter -- calls "broiling."

As for baking or roasting in the oven, only the bottom heating element is used in my ovens.

BTW, I found one site that suggests "roast" means to bake uncovered. Of course, that makes no sense when it comes to cookies and so forth.

I think the terms were invented to confuse foreigners so they won't be able to duplicate our wonderful cuisine.
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