The bake and broil elements turn off and on as needed to maintain a constant temperature around the food. To take full advantage of one of the many amenities of your oven, use these tips to help you choose between convection and conventional oven heat. Convection, conventional: Does it really make a difference? Bake. Roasting and baking are both terms used to describe cooking with dry heat. 1 Conventional ovens use two heating elements to heat air, with the dish closest to the active heating element cooking the fastest. You want to use the convection bake for baked good purposes and the convection roast for meat cooking purposes. The oven automatically adjusts the temp to accommodate for the convection cooking difference, so we don't even think about it. Modern ovens are being made to give the user more control. Also, roasting happens without a pan and is often equipped with a rotation function that helps ensure even browning and flavorful crust. Chocolate chip cookies, cupcakes, and a bundt cake all came out great. This is the most widely used setting. In a medium bowl, combine lemon zest and juice, sugar, buttermilk, eggs, and vanilla extract. Very convenient, and we haven't had anything dry out. It used to be that you could either bake, heat from the bottom, or broil, heat from the top. Plus, the function works well with cooking a variety of food on each rack at the same time. Instead, these represent two distinct baking styles, each with their own advantages and disadvantages that make them good for various recipes. In contrast, convection roast uses the fan system and alternates between the bake and broil settings on the oven. My new oven has a temperature selection knob -- pretty standard -- and another where I can choose convection, or broil, or fast heat, etc. How does the convection setting work? W e've all seen the settings on our ovens for broil and roast, and we know that many things cooked in the oven are baked. Oven fan cooking is suitable for preparing large family dinners such as roast lamb, beef, or other types of food which need to be tender and succulent on the inside, but well done on the outside. The Basics: How a Regular Oven Works Roasting is associated with large cuts of meat such as beef tenderloin, whole birds such as chicken or turkey, whole fish, and vegetables. Similar to a wall oven, most of the heat is coming from the bottom elements (up to 375F), with top elements on lower power and convection fan on. Most people think of "baking" in regards to sweets, while "roasting" is a method … Both elements remain on during the baking process. That question, in essence, comes down to the differences between convection and regular baking. Baking is best for breads, casseroles, cakes, … On the other hand, baking happens inside a baking pan at lower temperatures than roasting, and in some cases, the pan is covered. Convection bake uses one heating element and the fan system. Heat oven to 350ºF, then butter and flour an 8-inch loaf pan. Even though the former is newer, it is not by default better. The main difference between baking and roasting is the temperature choice. But there are also two different settings (ROAST and BAKE) that seem the same to me. Yes. Several things you need to know about baking in a toaster ovens vs. wall ovens: Your toaster oven will preheat quicker. If you're at a campfire, you roast a marshmallow to eat in your s'more, not bake it.And when you've made a cake, you say you baked a cake, not you roasted a cake! In a separate bowl, whisk together flour, baking powder, baking soda, and salt. The roast setting, however, activates both the bake and the broil elements, located at the top and the bottom of the oven, in addition to the convection element. The simple press of a button can help you bake and roast better. Slowly add dry ingredients into wet, then whisk in olive oil and poppy seeds. Is there a difference … L earn more about the differences between the two. A convection oven has a fan that circulates hot air around the cavity for even heat distribution, improved browning and crisping, and fast baking and roasting.