Hello, it will be my pleasure to explain the difference between convection roast and bake. Convection Bake is good for large quantities of food and provides the best performance for cookies, biscuits, brownies, etc. Whereas convection roast is good for larger, tender cuts of meat, when cooking uncovered such as meat or poultry. I hope that answered your question.
Thanks for your response. I do understand what they are used for in cooking. However, just how do they work? Does one or both burners turn on for convection roast, while only the bottom burner is used for convection bake? In other words, what is happening functionally with each setting? How do they differ in mechanical operation?
My apologies, Convection bake uses one heating element and the fan system. In contrast, convection roast uses the fan system and alternates between the bake and broil settings on the oven. You want to use the convection bake for baked good purposes and the convection roast for meat cooking purposes.
Thank you for clearing this up. With my new oven set at Convection Roast, only the bottom burner turns on. The broiler burner never does. It behaves exactly the same as Convection Bake does. (I should say that the broiler does work when I use it separately, so there is nothing wrong with it.) Obviously there is something wrong with the Convection Roast feature, and I will contact Customer Service regarding a warranty repair. Thanks again for your help!
