The subject may be a bit misleading. My real question is a bit more complex.Our relatively new KitchenAid oven offers six primary modes of operation:Regular: Bake, Broil, RoastConvection: Bake, Broil, RoastThe oven itself has 3 heating elements in the bottom, back, and top.So far as I can tell:Bake: only the bottom element is used.Broil: top & bottom elements are usedRoast: all three elements are used.What's not clear to me is this: In convection mode, does this really make a difference?
What's not clear to me is this: In convection mode, does this really make a difference?My GE Profile has a little icon that tells what elements are being used.It has a rear element that surrounds the fan, three top elements and three bottom.high broil is 3 top (no convection available)low broil 2 top (no convection)Bake multi rack convection rear elementBake one rack convection 3 bottom, 2 topbake no convection 3 bottom, 2 topRoast convection 3 top 2 bottomIn convection bake mode it offsets the measured temperature down 25 deg from the set temperature.And yes I do see some difference between the cooking on the different settings in convection mode.GeeB (Loves this stove)
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