I have a Samsung NX58M6650W gas range. It has settings for convection bake and also for convection roast. I can't figure out what the difference between these two settings is. The manual doesn't explain, other than to say that the roast setting is for "larger, tender cuts of meat, uncovered," and that the fan circulates heat.
I used it on some chicken leg quarters last night and it seems to work well. I searched on the internet and it seems like with some ovens the convection roast setting uses the broiler burner, but I'm pretty sure the broiler never turned on.
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