When to use convection setting vs regular setting
My new house has an oven with bake, convection bake, roast, and convection roast settings. That confuses me. What's the difference between "roast" and "bake", and when should I use the convection version vs regular setting? Note, the oven automatically reduces the temp by 25 degrees if I choose one of the convection options.
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As for convection, it heats food more quickly and evenly, and encourages browning. If you are using a recipe written for a non-convection oven (as most are, unless otherwise stated), the "standard" recommendation is to lower the temperature by 25 degrees, which is what your oven is doing on its own. Start checking for doneness early, and check frequently until you become familiar with your oven.
Here's an excellent article that goes in to considerably more detail on convection cooking:
http://www.thekitchn.com/whats-a-convection-oven-and-when-do-i-use-it-appliance-guides-from-the-kitchen-216549