On Tue 03 Jan 2006 07:48:32a, graham wrote in rec.food.baking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 02 Jan 2006 04:28:41p, Thus Spake Zarathustra, or was it Vox
>> Humana?
>>>
>> Thanks for your suggestions, Vox. My range has a dedicated heating
>> element tucked inside the convection fan compartment in the rear of the
>> oven. It also has separate convection roast and bake settings, as well
>> as
>> convection broil. I've thoroughly checked the settings I was using
>> and
>> they were correct. I have lowered the rack position to the lower third
>> of the oven, and still get overbrowning. As I said, the only time I
>> don't is with cookies, where I can bake 3 pans at a time on 3 separate
>> racks. I attribute that to the short baking time. I now bake cakes
>> and pies using conventional heat without convection. It's not worth
>> ruining anything else.
>>
> Wayne,
> I have a Bosch (the first 30" model made for the NAm market) and the
> only reliable setting appears to be convection bake. I asked a supplier
> of high-end appliances about this the other week and he pointed out that
> the Bosch thermostat was too close to the broiling elements and this is
> what causes problems in the convection roast mode where I get wild
> fluctuations in temperature. Perhaps the thermostat placement is the
> problem with these ovens.
> Graham

I never thought of that. Certainly a possiblity. I'll have to take a
close look at my oven.

Thanks, Graham

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974