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What I really want to know is this:

How do I know when to use which of these settings?
• Bake
• Broil
• Roast
• Convection Bake
• Convection Broil
• Convection Roast

I have lots of recipes, but none of them ever say "set the oven to convection roast at 350°.

Presumably there are some guidelines about what food is being cooked, or the desired results, but the manual doesn't make that clear and I'm not psychic.
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I use convection bake for pastries, breads, casseroles, cookies, pizza on the top rack.

Non-convection bake for delicate baked goods such as cheesecake or any delicate thing that requires a water bath.

Convection Roast for well, roasts, (feel dumb typing this). But essentially large cuts of meat, poultry, whole or cut.

I don't have non-convection roast and am not sure I would use it if I did.

I don't have convection broil either. But since broil implies heat from above how does convection broil make sense?

I guess my GE answers most of the questions you are asking.

In summary, I use convection when I can except for delicate things that contain eggs.

HTH
GeeB
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But since broil implies heat from above how does convection broil make sense?

According to the manual, during convection broil the rear-mounted fan circulates the air, but heat comes from only the upper element.
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I got curious so I did some googling and thought this site was fairly instructive.

http://www.epicurious.com/articlesguides/kitchenequipment/ex...

I doubt I'll have a convection oven any time soon as I had to replace my old crappy oven when it failed right after Christmas last year and had to take what the local store had. Don't remember seeing any convection ovens but then I was looking at gas anyway. I don't think a gas convection oven exists. I shall have to google that next.

RM
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I don't think a gas convection oven exists.

See; http://www.sears.com/appliances-ranges&Freestanding%20Ra....
;-)

C.J.V.
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