As part of my recent kitchen renovation, I got a convection oven; it's my first non-standard oven (and possibly the first one I've owned that has anything beyond a dial for bake/broil/off).
Where I'm particularly confused is it has both bake and roast functions (convection and traditional). I've been trying to figure out the difference between the two, and when to use each, but I can't find consistent information. Kitchenaid (the manufacturer) says that bake is for temps up to 375 and roast is for temps starting at 400. But I can bake at 450, so it isn't like there's an actual cutoff.
Help!
