roadfix
Chef Extraordinaire
When in doubt get an oven with a big, red, conventional, single analog dial. There is no distinguishing between baking and roasting.
Let me throw this question back at you. My oven has no setting that says ROAST. So you tell me.... how do I roast food in it?So again not trying to be difficult but how is it that roasting and baking be the same? So if recipe says roast u think of no cover and a carmelized crunch on the outside. Why would you say roast and bake are the same? How do you determine which way to go.
I completely understand with the oven settings. That is not the issue. The issue is people here said earlier that roast and bake are the same,I agree on that when it comes to stove . But you can't say in a recipe that says roast they also mean bake. Like roasted potatoes and baked potatoes. That is two different things,right? Different out comes. So in a recipe like my ham one that says cover and roast for x amount of time.....that does not apply. ,so why do refer to roast here in the recipe? It's not the stove its why and when recipes say roast. Think of roast....think of a crunchy carmelized outside. But not in this case with the ham. A lot of recipes mention roast when comes to meat but it does not reflect the carmelized outside. So why say roast in oven. Maybe this is a little clearer on what I am trying to ask. Also say like oven fry you are using the bake cycle but you know the food is going to fried like when done .so why wouldn't when you say roast it would mean carmelized outside. Maybe I am not asking the right way....but I hope this helps on what I am trying to ask. Sorry so long just trying to get across what I mean.
We are trying to correct you, but you are not listening to or believing us.Here is another approach..... Bake a cake at 350 degrees ,but say if its meat we say its roast chicken? Correct me if I am wrong, but is it because of the food cooking we say either roast and bake and roast doesn't mean the technique to cook it?
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Then why does my oven have separate bake and roast modes with identical temp preset choices for each? I've always wondered about that... and I've lost sleep over this.
Thanks for all the advice. As far as being literal,just trying to understand. ( sorry).I would like to say that when I see the word roasting I think of crunchy crust etc... You guys know what I am saying and baking I think of merly just browning things. Maybe I am wrong , so with that said that is why I am having a hard time when a recipe says like ham for example,cover and roast in oven. When I see roast I think of the above I just explained. Same problem when I see or hear people say I roasted chicken in a crock pot ..... How is that possible. Crock pot only braise. So WHY do they say ROASTED when clearly it's not. I don't think this is being literal to ask this question. Any one know why they say chicken in the crock pot is roasting?
Thanks for all the advice. As far as being literal,just trying to understand. ( sorry).I would like to say that when I see the word roasting I think of crunchy crust etc... You guys know what I am saying and baking I think of merly just browning things. Maybe I am wrong , so with that said that is why I am having a hard time when a recipe says like ham for example,cover and roast in oven. When I see roast I think of the above I just explained. Same problem when I see or hear people say I roasted chicken in a crock pot ..... How is that possible. Crock pot only braise. So WHY do they say ROASTED when clearly it's not. I don't think this is being literal to ask this question. Any one know why they say chicken in the crock pot is roasting?
Any one know why they say chicken in the crock pot is roasting?
Because "they" don't know what they are talking about. That's it.
There are a lot of folks out there like that and some of them write recipes.
Even many high end ovens don't give you bake and roast choices. Turn dial to set temp and that's it. They don't need all the electronic control gizmos. If you want browning turn on the broiler for a few minutes. Just don't walk away from the oven and forget.....
Kayelle, maybe you can teach me how to use my oven. I have had it for 3 years and haven't figured it all out yet. I also have both convection roast and convection bake, but mine doesn't say multi rack. Inside the oven, the broil element is on the top. The bake element is right under the bottom of the oven. I use convection bake when I bake cookies but have never used convection roast because I didn't know what that meant. I am accustomed to just having a dial for the temperature and setting the timer. Is it true that when you use convection roast the top element heats up also? If not, then there's no difference between convection roast and convection bake. The fan turn on for both. When I cook meat, I usually just use Bake. I have used Bake for roasted vegetables, too. I guess I should read my manual.
Mine is also GE but looks a little different from yours. It has an extra oven on the bottom but it's very small and pretty much useless except to keep things warm. One time I tried baking the rolls in it on Thanksgiving since the top oven was in use. The rolls burned on top and were raw on the bottom. I do not recommend a GE Profie.
Kayelle, maybe you can teach me how to use my oven. I have had it for 3 years and haven't figured it all out yet. I also have both convection roast and convection bake, but mine doesn't say multi rack. Inside the oven, the broil element is on the top. The bake element is right under the bottom of the oven. I use convection bake when I bake cookies but have never used convection roast because I didn't know what that meant. I am accustomed to just having a dial for the temperature and setting the timer. Is it true that when you use convection roast the top element heats up also? If not, then there's no difference between convection roast and convection bake. The fan turn on for both. When I cook meat, I usually just use Bake. I have used Bake for roasted vegetables, too. I guess I should read my manual.
Mine is also GE but looks a little different from yours. It has an extra oven on the bottom but it's very small and pretty much useless except to keep things warm. One time I tried baking the rolls in it on Thanksgiving since the top oven was in use. The rolls burned on top and were raw on the bottom. I do not recommend a GE Profie.
Mine is a Samsung and has the convection roast feature. Convection bake uses the top and bottom elements to preheat, and the bottom element only to maintain the temperature.
Convection roast keeps cycling the top broiler element throughout the roasting process, aiding in browning, making a nice crisp skin.
I like convection roast for vegetables it caramelizes the veggies quickly.