I have a Bosch HBN5651UC/04 double electric oven with true European convection in the top oven. European convection adds a fan in the back of the oven with a third heating element behind it. One of the convection modes is named "Convection Multi-Tray". This mode turns off the broiler and baking heating elements and it operates only from the third heating element behind the European convection fan in the back of the oven. The claim made for this mode is that it does the best job of distributing heat throughout the oven when you are using three trays. When baking cookies, the claim is made that you might be able to use more than three trays and get uniform results.
The reality was different for me. In three trays of vegetables that I wanted to roast/brown, the top and the bottom trays browned, whereas the middle tray browned less. In thinking about this more, what I believe is happening is that the middle tray receives higher airspeeds because it is centered on the fan's line of attack. Even though this exposes the vegetable to the first blast of heated air, The air itself might be causing some evaporative cooling on the vegetable's surface, thus counteracting the heat.
Does anyone here have experience with this mode or a similar mode on a competitive product, and is there a way to position three trays to give uniform cooking?
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