I have a double wall oven that has convection roasting and convection baking options.?!
Answers: What is the difference between these and also what are some advantages of using convection cooking versus the normal oven method.
With a convection oven the temperature throughout the oven will be more consistent, as opposed to the "hot" and "cold" spots that all regular ovens have.
Depending on what you are doing the cooking time is shortened somewhat (rule of thumb is 20-25 %) and/or you can lower the temp around 25 degrees to do your baking or roasting. You do really need to read the instructions for your oven and practice so you can observe the results.
Regarding the baking vs. roasting--it is the same heat, same oven. Baking is baked goods------roasting is a dry method of cooking such as for meats. If you add little liquid to the bottom of the pan it is oven braising.
Hope this helps you and that you have the patience to master your oven for great results.
Chef Jack Garrison
convection ovens are great- stuff that baby full (like baking cakes, cookies and dinner all at once) the heat is the same throughout the oven. In a regular oven you know how you have to put a cake in the middle of the oven on the center rack- not with convection. Also, your cooking time is cut- check out the book that came with it, or if you don't have it, check out some websites online. I have had mine about 6 months now, and I love it- I put cookies on every rack, and am done in two batches!!
Convection cooks by circulating the air in the oven over and around the food. Regular ovens don't do this, thus the cooking time is reduced with convection oven. I love mine and wouldn't have it any other way. Everything comes out better.