While roasting and baking are similar cooking functions and can be used interchangeably, certain differences do set them apart. We’ll outline what distinguishes Wolf oven convection bake vs roast settings such as cooking temperature, food structure, and fat content. We’ll also list the right foods to cook at each setting to optimize their flavor, texture, and presentation.
Comparing Wolf Oven Convection Bake vs Roast Settings to Make the Most of Your Cooking
Both roasting and baking are dry heat cooking methods that use heated air to cook food. Typically, the heated air not only cooks the food throughout but provides a browned or crispy exterior.
How do convection ovens work? A fan inside the oven circulates the heated air for faster, more even cooking and browning. Wolf ovens utilize two fans for maximum circulation. The following differences between Wolf oven convection bake vs roast settings can help maximize both functions as well as your oven’s convection capabilities.
Wolf Convection Bake Setting
Of all the Wolf oven cooking modes, the convection bake setting can be used for the widest variety of purposes. This all-encompassing function uses the convection fans to consistently circulate the oven’s hot air, cooking food rapidly and evenly. Even when multiple dishes are placed on each rack, the convection bake setting will cook them evenly within the same time frame.
However, while the bake setting can be used for numerous dishes, certain foods specifically benefit from this function’s even cooking and browning.
Foods best cooked on Wolf convection bake setting:
- Baked goods, including cookies, cakes, breads and pastries
- Smaller cuts of meat like chicken pieces and chops
- Covered dishes such as stews and casseroles
- Vegetables and potatoes
Wolf Convection Roast Setting
The biggest difference between roast and bake setting on Wolf oven is how it cycles the oven’s heat. While the convection bake setting provides consistent, even heat, roasting cycles the broiler on and off to brown food and seal in juices. Combined with the oven’s convection capabilities, this can provide deeper browning and richer, juicier meats.
Wondering how to use roast setting properly for the right foods? Typically, roasting is reserved for larger cuts of meat that are better flavored from deeper browning of their higher fat content.
Foods best cooked on the convection roast setting:
- Whole chicken
- Whole turkey
- Rack of lamb
- Rib roast
- Pork loin
How to Choose Between Convection Bake vs Roast Modes
While specific foods benefit from convection bake or roast settings, additional considerations can also decide which mode best suits your cooking needs. The following criteria can help you choose between Wolf oven convection bake vs roast settings:
- Food Structure: Generally speaking, baking is best for foods that lack structure but become solid through the cooking process, such as cakes, cookies, and breads. Roasting is best used for meats and vegetables that already have a solid structure.
- Temperature: Roasting typically happens at higher temperatures, above 400°F, providing a brown and flavorful crust. Baking usually occurs at lower temperatures, between 300-375°F, for more even cooking.
- Fat Distribution: Baked items usually have fat such as butter, shortening, or oil, incorporated into their structure while roasted foods have fat applied to the top. This promotes deeper browning during the roasting process.
- Covered vs Open Pan: Usually, roasting occurs in an uncovered pan for better browning and crisping while baked foods can be covered.
The Wolf range experts at Apex Appliance Service can answer any question about this high-quality cooking appliance. Call us for a quick response to any concern.
