Convection Bake vs Convection Roast


Baking and roasting are both performed in an oven. However, you probably want to know about the differences between the baking and roasting settings in your convection oven. How are the two settings different from each other? Continue reading below to understand better the differences between convection bake vs convection roast!

In this article, we will discuss about
– How convection bake vs convection roast work,
– The differences between the bake and roast settings, and
– The suitable uses of bake and roast settings of a convection oven.

How The Setting Works

Note that different models may have slightly different features and characteristics. However, there are some similarities across the different models. The convection bake setting uses a circular element located in the fan housing as the source of heat. As the effect, the food does not get exposed to any direct contact with radiant heat. The heat is distributed by the air blown by the fan. See also: Convection Oven vs Regular Oven.

Note that the convection bake setting does not activate the top and bottom heating elements at all. Both heating elements remain off in this setting. So, the hot air blown by the fan is the only source of heat. The Spruce can give you some examples of great convection ovens.

On the other hand, the convection roast setting uses the fan as well as the top and bottom heating elements. Heat is generated by the top and bottom elements, and air is circulated by the fan. As the effect, the food is exposed to more direct contact with heat, while the fan helps to ensure even heating across the surface of the food.

Temperature and Heat Circulation

In either setting, you may notice that the convection oven automatically adjusts the temperature by lowering it about 25 degrees lower. For example, if you dial in 400 degrees, the convection oven may adjust to 375 degrees. This is normal. Convection ovens have been designed to adjust themselves, as they have more aggressive cooking rates compared to regular ovens. So, to avoid making the food overcooked or burnt, a lower temperature is used.

The difference between convection bake and convection roast settings is in the gentleness of the heating. Convection baking is relatively gentler, as it does not expose the food to direct heat. On the other hand, convection roasting is more aggressive, putting the food to more direct heat. Note, this may cause the food to be drier, as the heat evaporates the water inside and the fan carries away the humid air.


Convection baking is designed to bake cakes, breads, and cookies. The more gentle heating is suitable to allow the dough to rise. However, note that convection ovens may make pastry and cookies to rise higher and become flakier than regular ovens. This is because butter produces steam more quickly in a convection oven, but the outer layers of the food already get cooked and maintain their structure.

On the other hand, convection roasting is suitable for large cuts of meat. The more direct heating makes the outer skin crispier and gets cooked more quickly, sealing in juices. Convection roasting is also nice for vegetables, as the hot air can help to caramelize sugars in vegetables, making the surface crispy while keeping the inside soft and moist.

Convection Bake vs Convection Roast

Convection BakeConvection Roast
- Only uses the heating element in the fan- Uses the top and bottom heating elements and the fan
- Gentler heating, the food is only heated by the hot air- More aggressive heating, the food receives more direct heat
- A little slower in cooking the food’s surface- Faster in cooking the food’s surface
- Designed for cakes, breads, and cookies- Great for large cuts of meat and vegetables


The difference between convection baking and convection roasting is in how the heat the food. Convection baking is gentler, as it only uses hot air without using the top and bottom heating elements. It is designed for pastry and cookies. On the other hand, convection roasting is more aggressive, using the fan as well as the top and bottom heating elements. Convection roasting is great for large cuts of meat and vegetables.

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