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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: of 21259  
Subject: Re: I asked the wrong question: Bake/Broil/Roast Date: 12/27/2012 1:44 PM
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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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