This is an old thread, but I thought I might contribute to it since it was the first one I fell upon on eGullet forums! I actually prefer not using the "convent" option and just the regular "bake" option on my dual oven for baking. For cooking such as roasts and such I do prefer "convent", but be aware of the already warned "hot spots" that occur. The reason why I prefer using "bake" for baking is because it keeps my cakes, cookies, etc. all more soft with more moisture for at least a few more hours than "convent" leaves it in my opinion. In addition, it bakes it much slower and easier for me to calculate just about how much I want it. "Convent" goes too fast for me, almost burning the product in just a wink. I like to take my time when baking, not hours, but at least a few minutes longer than what "convent" gives me to see when to precisely end my baking before my products turn into crisp! Baking times vary for all ovens so it's much easier to keep an eye on them on "bake". Just my two cents.
