Convection Roast vs Bake: What Is The Difference?
Convection roast vs bake, which setting should you choose the next time you use your convection oven? It depends on the recipe, whether you want to cook meat and veggies or some baked goods.
A convection roasting setting is used for roasted meats and vegetables, while a convection baking setting is used for pies, bread, and other dough-based recipes. The differences between convection bake vs. roast don’t end here, so keep reading to learn more!
Convection Roast Vs Bake
To better explain the difference between these two types of convection cooking, let’s see how they work first:
The convection bake setting uses a heating element to heat the air around it. At the same time, a fan starts to work to enable air circulation and to make the heat evenly distributed.
On the other hand, the convection roast setting uses two heating elements and alternates between them. One heating element is a baking element, while the other is a broiler element. The roasting setting also involves a fan distributing the heated air all around the oven.
The way these two settings work impacts their effect on the food. With baking, you can reach more stable temperatures, which will allow the dough to rise properly. However, this oven setting isn’t appropriate for when you want to brown or caramelize foods.
Since roasting basically alternates between bake and broil settings, the temperature will not be as stable as with baking. However, roasted food browns nicely, which is the goal when you cook foods such as poultry, beef, pork, and other meats.
With convection baking, the temperature rises evenly, while with roasting, the temperature changes are more abrupt and uneven.
Convection Oven Vs. Conventional Oven
If you have always wondered what’s the difference between a regular oven and the convection oven, it is in the hot air circulation.
The traditional oven has heating elements on top and on the bottom. When you bake with traditional ovens, you can choose to bake using the top heating element, the bottom heating element, or both.
However, regular ovens have no fans that will help distribute the heat. This will lead to so-called hot spots, in which some areas of the oven get significantly hotter than others.
This is the biggest advantage of the convection oven. It has a fan that helps to distribute the heat evenly and an exhaust system that releases the cold air. With convection ovens, your food will not only cook more evenly but also more quickly.
Still, there is a downside to using convection ovens instead of traditional ovens. They are much louder because of the fan. Convection ovens are also more expensive, and in general, most recipes online require the use of regular ovens anyway.
European Convection Oven Vs American Convection Oven
This might surprise you, but European and American convection ovens are different. European convection ovens have a third heating element, which enables them to reach higher temperatures more quickly, and in turn, cook your meal faster than the American convection ovens.
Should I Use Convection Roast Or Convection Bake?
Convection roast is ideal for meats and poultry. The circulating air helps to cook the food evenly, resulting in juicy, tender meat. Convection bake is better for baked goods, as it helps them to rise and become evenly browned.
Another thing that determines whether you should use a convection roast or convection bake is the size of the food item. If you are cooking something large, like a turkey, you will want to use a convection roast. This is because the circulating air will help cook the turkey evenly all the way through.
However, if you are cooking something small, like a batch of cookies, you can get away with using convection bake. The cookies will still rise and become evenly browned, but they won’t need the extra circulation to cook all the way through.
What Do You Use Convection Roast For?
Convection roast is great for cooking meats and poultry. The circulating air helps to cook the food evenly, so you don’t have to worry about overcooking or undercooking any particular area.
This cooking method is also ideal for roasting vegetables. The even heat ensures that your veggies are perfectly cooked every time.
It will also save you time in the kitchen because you won’t have to keep flipping and rotating your food to ensure even cooking. Simply set the timer and let the convection roast do its job. When it’s finished, you’ll have perfectly cooked food that is sure to please even the pickiest eaters.
Does Convection Roast Cook Faster Than Bake?
There is no definitive answer to this question as it depends on a number of factors, such as the type of food being cooked, the size and shape of the food, the temperature of the oven, and so on.
However, in general, a convection bake will cook faster than roasting because the hot air circulates more evenly around the food, allowing it to cook more evenly and quickly.
Additionally, the constant circulation of air helps to keep the food from drying out. So, if you’re looking for a faster cooking time, convection baking is usually the way to go.
When Should I Use Convection Roast On My Oven?
You might be wondering when you should use the convection roast setting on your oven. Here are a few things to keep in mind:
- If you want nicely browned or caramelized food, convection roast is the way to go.
- Convection roast is great for cooking multiple items at once. Since the heat is circulated evenly, you won’t have to worry about one dish getting overcooked while another isn’t cooked enough.
- If you’re short on time, convection roast can help you out. The circulating air will speed up the cooking process, so your food will be done sooner than if you roasted it without convection.
- If you are cooking large cuts of meat, a convection roast can help you avoid drying out the meat. The circulating air will keep the meat moist as it cooks.
So, now you know which one to choose when it comes to convection roast vs. bake! The main difference between convection roast and bake settings is in how they create the heat. The baking setting uses two heating elements that evenly increase the temperature while the fan distributes the heated air.
The roasting setting also uses two heating elements, but those elements alternate between broiling and baking settings. The fan distributes the hot air, but the temperature rises not as evenly as with baking.
This makes the baking setting perfect for baking pies, bread, and other recipes that require stable temperatures. On the other hand, the roasting setting is perfect for cooking meat and vegetables.
Which convection oven setting is your favorite? Write in the comments!