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Old 08-17-2009, 10:50 PM   #31
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I just thought I'd add my insignificant view. Everybody is entitled to his or her own terminology.

I roast meats and vegetables. May be either dry or moist heat, open or covered, wire rack or flat pan.

I bake breads pies cookies tarts souffles cakes etc.

I know some people refer to cut up chicken in a pan as baked chicken. I don't.
If apples are in a crust, they are baked. But if they are out in the open pan with a little sauce, they are roasted apples. I roast chestnuts with them.

This is the terminology I learned from mom and grandmom (Swedish).

Now it seems to me that this terminology is partly regional, and partly the type of range/oven you use.

In the end if it tastes good, does it really matter.

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Old 08-17-2009, 10:56 PM   #32
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Originally Posted by RPCookin View Post
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.
oh ok my oven top has a coil with flames that only comes on when it is on broil. i guess it just depends on brand. i'd just like to say though if you oven has flames to roast it sounds more like it's broiling on top.

Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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