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Author: stevenjklein Big funky green star, 20000 posts Feste Award Nominee! Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 21259  
Subject: Difference between Bake/Broil/Roast Date: 12/25/2012 6:29 PM
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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, Roast
Convection: Bake, Broil, Roast

The 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 used
Roast: all three elements are used.

What's not clear to me is this: In convection mode, does this really make a difference?
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Author: GeeBeeNC Big red star, 1000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: 21233 of 21259
Subject: Re: Difference between Bake/Broil/Roast Date: 12/27/2012 8:46 AM
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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 element

Bake one rack convection 3 bottom, 2 top

bake no convection 3 bottom, 2 top

Roast convection 3 top 2 bottom

In 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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