divine_austerlitz > wrote in
:

> In message >, Alan_B
> > writes
>>Dave Smith > wrote in
:
>>
>>> Dimitri wrote:
>>>
>>>> "i.r.e" > wrote in message
>>>> ...
>>>> >i have a whole, cut up, chicken that i was planning to roast. will
>>>> >i be successful even thought the chicken isn't whole anymore?
>>>>
>>>> No you'll have baked chicken parts.
>>>
>>> Out of curiosity, what is the difference between roasting and baking.
>>> Both involve cooking with dry heat. Roasting seems to be used more
>>> often when cooking a large chunk of meat, beef, pork, chickens or
>>> turkeys, while baking tends to be used for pies, cakes , cookies etc.
>>> Yet, we bake ham. And then there are "baked beans", which are more
>>> like a braised legume.
>>>
>>>
>>
>>Well according to the manual that came with my stove...baking uses the
>>bottom element only...And roasting uses both top and bottom elements.
>>
>>
>>
> I have a convection oven that has the elements in the back, except for
> the element for grilling. According to this definition of yours, in my
> oven, I neither bake nor roast.
>
>

Well that's what the manual said...btw my oven is convection as well.

--
Last year's nuts must go.
- Michael Odom