What is the difference between the convection roast and the convection bake settings on my oven?

Food cooks more efficiently with a convection oven.  Lower temperatures and shorter cooking times are the primary benefits.  Usually, this equate to approximately 25 degrees lower and 25 percent less cooking time. Example: Conventional oven: 400 degrees, 2 hours Convection oven: 375 degrees, 1.5 hours Because air is continually circulating throughout the oven using the convection setting, you avoid "cold" and "hot" spots, which will make the food cook much more evenly (providing the air flow is not blocked by a deep pan).  Roasts and turkeys will brown more evenly. Here is a video that will provide a visual explanation on the differences. http://www.finecooking.com/videos/how-convection-oven-works.aspx

is correct about what convection settings do.  Usually the convection setting is not recommended for roasting  because the circulating air tends to dry out meat.  My guess is that convection bake is for baked goods (cookies, cakes, pies, etc) and convection roast is for roasting meats.  It may be that this setting doesn't blow air around at all, or it does it at a lower setting to avoid drying out the meat.

I was wondering the same thing. I found that making Japanese sweet potatoes works best on Convection Roast instead of Convection Bake, but I didn't know why.  I found answers on a couple Chowhound articles which I've pasted below. The first one answers the question (I've excerpted the relevant bit) and the second provides more of an explanation http://chowhound.chow.com/topics/402940 Convection bake = fan plus lower element (on/off to maintain temp) Convection broil = fan plus upper element (stays on like a broiling phase) Convection roast = fan plus both elements (on/off to maintain temp) http://chowhound.chow.com/topics/308161?page=2 I am one of the owners of Specialties Appliances and Plumbing fixtures in Berkley Michigan. We actually go into the homes of our customer and teach them all about convection and how to use their “fancy new” ranges. Here’s what we teach: The definition of convection is, the transfer of heat through a fluid (liquid or gas) caused by molecular motion. In convection ovens, this is accomplished by using a fan at the back of the oven, to move the air through the oven cavity, creating a more even temperature throughout and allowing multi shelf cooking. In a regular oven, when using Bake, the bottom element heats up forming a hot spot in the lower oven. Since hot air rise and the thermometer is at the top of the oven, the temperature you set for the oven, is at the top of the oven but not throughout the cavity. Most recipes were developed accounting for this variance in temperature When using Convection, the temperature you set is now through out the cavity. To correct for this, most guides advise decreasing regular recipe temperatures by about 25 degrees and cooking times by 10 to 25 percent. That said, there is a learning curve, because every oven varies slightly in temperature. In many of the high-end ovens, there are multiple convection settings: Convection Bake, Convections Roast, Convections Broil, Pure Convection. On these models these I recommend the following: Convection Bake- Drop temperature by 25 degrees, use only one rack. Best for cookies, cakes muffins, and breads. Convection Roast – When roasting meats, leave temperature at suggested degree for the first 15 minutes or so to sear the meat. This will seal in the juices, then reduce temperature by 25 degrees. Use only one rack. Best for meats, turkey, chicken, duck and roasting vegetables. Convection Broil - no change necessary Pure or True Convection- In addition to having a fan in the back of the oven, most high-end ovens have an additional concealed element in the back, around the fan. This allows for even multi rack cooking. Reduce temperature by 25 degrees. Our chefs use convections almost exclusively. I tell people, if you have an old family recipe that comes out perfect at 325 bake, then keep it that way, but start playing with it. As someone else mentioned, I do not recommend convections for soufflés or muffins because they will have a windblown look.

Modern ovens are being made to give the user more control. It used to be that you could either bake, heat from the bottom, or broil, heat from the top. And often the oven and broiler were two separate boxes, the broiler being under the heat sorce and the oven being above it. Now with modern ovens there are multiple heating elements and fans to circulate the air for more even cooking. So you can just say bake or broil any more you have to come up with terms. Convection, just means that the air is moving so in this case it mean the use of fans in the oven. Bake, refers to the traditional heat source location so bottom heat only. Roast, new term for new heat source arrangement so this refers to lots of radiant heat so both top and bottom heat sources are used.

With the convection roast feature,  the juice is sealed inside.Convection bake allows the food item to cook faster and more evenly.Other convection feature you may also want to try are, true convection, convection broil and pure convection.Did you know if your standard bake feature stops functioning, you can switch over to convection bake .Convection bake flatlInes at 325 degrees and standard bake at 350 degrees.Shop appliance parts visit http://dishwashernotdrainingtips.com