Kayelle
Chef Extraordinaire
The results of the tri tip (western cut of beef) I normally cook on the grill , roasted in my convection oven set at 425 degrees for 30 minutes. Spectacular.
I am an avid baker, especially around the holidays. I loved my old fashioned oven. Everything turned out perfect. With this new one, I first tried cookies with the regular Bake setting. Disaster. I was not familiar with convection, but I tried it. For some reason, the cookies in the center of the cookie sheet are still raw when the ones on the outside edges are done. Now I have started putting the cookies just around the outside edge so they all bake the same. It takes a lot longer to bake a batch of cookies but the results are better. It's worth the extra time. If I am making something like lasagne, I have to turn the pan halfway through cooking so it cooks evenly. Very disappointing, especially for what I paid for it.
Kayelle, I use my bottom oven for storage of my broiler pan. I do use it for some things, like roasted root vegetables, as the browning on the top is desired, and I just stir them to turn part way through the cooking time. It also has a warming setting that is useful.
Yea, I see that. But there are a few out there with no electronic consoles, like Wolf ovens, for instance.Actually I would have agreed with you there RF, until I got my new ($1,000) GE gas stove recently. I'm still discovering all it does. The single normal oven can be switched to convection, which indeed does have both BAKE and ROAST choices.
The booklet says the "bake multi rack" mode is equipped with Auto Recipe Converson for baking cakes and cookies.
The Convection Roast mode is meant for roasting whole cuts of meat on a single rack.
I'm going to do an oven Tri Tip tonight to see how it goes with the convection Roast mode. Teaching this old dog new tricks is always interesting.
Its irrelevant to the task of warming up a ham.
For what it's worth ...
What's the Difference Between Roasting and Baking?
While these cooking methods are nearly identical in today's kitchen, there's actually a few things that set them apart.
What's the Difference Between Roasting and Baking? — Word of Mouth | The Kitchn
- Structure of the food. This is the primary factor that sets these cooking methods apart. Roasting involves cooking foods that already have a solid structure before the cooking process begins (think, meat and vegetables). Baking involves that lack structure early on, then become solid and lose their "empty space" during the cooking (think, cakes and muffins).
- Temperature. Various sources note that the temperature setting on the oven also distinguishes these two cooking method. Roasting requires a higher temperature (400 degrees F and above) to create a browned, flavorful "crust" on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375 degrees F).
- Fat content. While many baked goods contain fat within, an outer coating of fat, such as vegetables or meat brushed with olive oil, is an indicator of roasting.
- Covered pan. Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
I am an avid baker, especially around the holidays. I loved my old fashioned oven. Everything turned out perfect. With this new one, I first tried cookies with the regular Bake setting. Disaster. I was not familiar with convection, but I tried it. For some reason, the cookies in the center of the cookie sheet are still raw when the ones on the outside edges are done. Now I have started putting the cookies just around the outside edge so they all bake the same. It takes a lot longer to bake a batch of cookies but the results are better. It's worth the extra time. If I am making something like lasagne, I have to turn the pan halfway through cooking so it cooks evenly. Very disappointing, especially for what I paid for it.
Kayelle, I use my bottom oven for storage of my broiler pan. I do use it for some things, like roasted root vegetables, as the browning on the top is desired, and I just stir them to turn part way through the cooking time. It also has a warming setting that is useful.
We had this discussion before. http://www.discusscooking.com/forums/f17/roasting-vs-baking-77947.html
We had this discussion before. http://www.discusscooking.com/forums/f17/roasting-vs-baking-77947.html