[Sca-cooks] True Bake vs. Convection
Sandragood at aol.com
Sandragood at aol.com
Thu Jun 28 17:39:12 PDT 2007
My personal preference is convection. The added heat element with the
convection helps maintain even temperature throughout the oven during cooking.
Your cooking time is decreased. Foods bake more evenly especially when trying
to use more than one rack.
I do not have recent experience with the True Bake/Speed Bake enough to
warrant positive feedback. My husband's family owns an appliance store and I can
get more information probably, especially if I knew what models you were
trying to compare. But my first thoughts when these "features" were first
developed is that the latter two are the "poor man's" convection. And to me it
was a "get what you pay for" thing. Now days I don't think the price
difference is as great as it used to be between the speed-bake option over convection.
Back when only a few companies had true convection, it could cost the
consumer an easy $1000 more.
You also need to make sure you are comparing apples to apples. Each
manufacturer will have their own term for their technology, but the terms can mean
the same thing (True Bake & Speed Bake with the fan) or completely different
things (Speed Bake with the fan & True Convection with the heat element and
fan).
If you are comparing double ovens, be sure to compare the features of the
lower oven as well. Sometimes it may seem one is a better deal only to
discover once you have it home that it doesn't have all the features you thought.
The biggest features that often get taken off the lower models are the
convection and self-clean features. You might not need these features on both, but
if you're expecting it make sure it exists.
If you cook very little, the Speed Bake may be fine for you. If you love to
cook and bake, and do it more than just holidays, I'd look at your purchase
like a tool investment and opt for the convection.
Just my thoughts.
Liz
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