Convection Roast

• The Convection Roast or Convect Roast setting is typically used to roast pork or beef cuts, a whole chicken or turkey, and vegetables. During Convect Roast, the fan continually circulates the hot air while the heating elements cycle on and off in intervals to maintain oven temperature.

Convection Bake

• Convection Bake or Convect Bake is an option used to bake casseroles, cakes, pastries and cookies. Unlike "convect roast," this setting simply reduces the speed of the fan so the air flows more slowly around the food.

Convection Fan Operation

• Convection fans turn off automatically when the oven door is opened and turn on when the oven door is closed.

Convection Temperature

• Both convection bake and convection roast settings optimize heat distribution so that foods cook more evenly and quickly. When using these settings, reduce conventional baking and roasting temperatures by 25 degrees. On average, reduce cooking times 15 to 30 percent when using the convection oven mode.

Automatic Convection Adjustments

• Ovens with dual settings for conventional and convection cooking may or may not automatically reduce oven temperature when using the Convect Roast or Convect Bake settings, depending on your specific model and brand.