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Remember I shared that I had bought new kitchen appliances? Well, I've got something to share. The stove I got, I chose because of the burners. Yes, it has an oven, and convection too. https://www.famoustate.com/products/samsung/ne59m4320ss.html
My other oven had a plate that covered the bottom element in the oven, with holes in it so the heat could escape, but it made it much easier for cleaning. When this one came, I was really impressed, because the bottom plate covered the element. I'm thinking clean-ups are going to be a breeze.

I put a pork roast in the oven this evening. I set it to bake at 350. I loved how the display showed the temp climbing until it reached what it was set to. In a minute I noticed a very faint whirring sound. Did I set it to convection? I reset it, and listened. Yes, there is a faint whirring sound. I turned the oven light on, and yes one of the two fans was whirring. Dang, I wasn't trying to set it on convection. I consulted the owner's manual. Yes, it has a regular oven, and the convection feature in addition. Yes, I did everything right. Then I began looking more closely.

I began trying to lift the bottom plate, to see the element. Um, what the heck? There IS NO bottom element. There is a top element, and it broils too, but no bottom element. How can that be? You could have knocked me over with a feather. This is a new wrinkle to throw at me, and you know how little old ladies take to new wrinkles like this. I double checked and even the owner's manual says it's an oven, AND convection oven. There are two distinct ways of setting it, one for oven cooking, and another for convection cooking. How can it be an oven with no bottom element? As I read more, smoke started pouring out of my ears. The oven uses the top element, and fan, but the fan doesn't circulate the air as fast as when it's set to convection.

I remembered the conversation with the installer, about how he and his wife had this same model, and they loved it. I mentioned I had never cooked in a convection oven until recently. He began saying that because of the air circulating, the juices in the meats did not fall to the bottom of the pan. Instead the meats came out moist, and tender. He mentioned how cakes, brownies, etc. came out moist too. Dummy me thought he was talking about using the convection feature. Apparently the whole oven is more along the lines of a convection oven, less air circulation for normal baking, and convection for large things like hams, and turkeys.

Ok, this I've got to check out, so I proceeded to cook my pork roast, like I would in a normal oven, but knowing this is nothing like a normal oven I've ever cooked in before. In a bit, it really smelled good. When it was time for the pork roast to be done, I opened the oven door with trepidation, and took out the casserole dish I had cooked the pork roast in. It smelled good, and looked great. So far so good.

I got a knife, and began slicing the pork roast. Then I tasted a piece. It was FANTASTIC! Juicy, tender, and done to perfection. The bottom was not more cooked than the top or sides, and I did not turn it over like I usually do. I foresee a lot more baking in my future. Even an old dog like me, can learn new tricks. I am totally liking this new oven, and the way it cooks. I understand it now. Just WOW! This crazy oven can work as a food dehydrator too, making jerky, fruit leathers, etc.
 
getaclue said:
Remember I shared that I had bought new kitchen appliances? Well, I've got something to share. The stove I got, I chose because of the burners. Yes, it has an oven, and convection too. https://www.famoustate.com/products/samsung/ne59m4320ss.html
My other oven had a plate that covered the bottom element in the oven, with holes in it so the heat could escape, but it made it much easier for cleaning. When this one came, I was really impressed, because the bottom plate covered the element. I'm thinking clean-ups are going to be a breeze.

I put a pork roast in the oven this evening. I set it to bake at 350. I loved how the display showed the temp climbing until it reached what it was set to. In a minute I noticed a very faint whirring sound. Did I set it to convection? I reset it, and listened. Yes, there is a faint whirring sound. I turned the oven light on, and yes one of the two fans was whirring. Dang, I wasn't trying to set it on convection. I consulted the owner's manual. Yes, it has a regular oven, and the convection feature in addition. Yes, I did everything right. Then I began looking more closely.

I began trying to lift the bottom plate, to see the element. Um, what the heck? There IS NO bottom element. There is a top element, and it broils too, but no bottom element. How can that be? You could have knocked me over with a feather. This is a new wrinkle to throw at me, and you know how little old ladies take to new wrinkles like this. I double checked and even the owner's manual says it's an oven, AND convection oven. There are two distinct ways of setting it, one for oven cooking, and another for convection cooking. How can it be an oven with no bottom element? As I read more, smoke started pouring out of my ears. The oven uses the top element, and fan, but the fan doesn't circulate the air as fast as when it's set to convection.

I remembered the conversation with the installer, about how he and his wife had this same model, and they loved it. I mentioned I had never cooked in a convection oven until recently. He began saying that because of the air circulating, the juices in the meats did not fall to the bottom of the pan. Instead the meats came out moist, and tender. He mentioned how cakes, brownies, etc. came out moist too. Dummy me thought he was talking about using the convection feature. Apparently the whole oven is more along the lines of a convection oven, less air circulation for normal baking, and convection for large things like hams, and turkeys.

Ok, this I've got to check out, so I proceeded to cook my pork roast, like I would in a normal oven, but knowing this is nothing like a normal oven I've ever cooked in before. In a bit, it really smelled good. When it was time for the pork roast to be done, I opened the oven door with trepidation, and took out the casserole dish I had cooked the pork roast in. It smelled good, and looked great. So far so good.

I got a knife, and began slicing the pork roast. Then I tasted a piece. It was FANTASTIC! Juicy, tender, and done to perfection. The bottom was not more cooked than the top or sides, and I did not turn it over like I usually do. I foresee a lot more baking in my future. Even an old dog like me, can learn new tricks. I am totally liking this new oven, and the way it cooks. I understand it now. Just WOW! This crazy oven can work as a food dehydrator too, making jerky, fruit leathers, etc.
Click to expand...
I am happy that you figured it out!

Next time try full convection for the roast.
 
ronott1 said:
I am happy that you figured it out!

Next time try full convection for the roast.
Click to expand...

By golly, I will. Is there a size limit for going full convection, like something being too small? Oh, the manual mentions not covering foods when cooking at full convection, but it only talks about cooking larger things that way. Should I try a roast, whole chicken, etc. full convection without covering them, or are they too small with less fat, and juices?
 
getaclue said:
Remember I shared that I had bought new kitchen appliances? Well, I've got something to share. The stove I got, I chose because of the burners. Yes, it has an oven, and convection too. https://www.famoustate.com/products/samsung/ne59m4320ss.html
My other oven had a plate that covered the bottom element in the oven, with holes in it so the heat could escape, but it made it much easier for cleaning. When this one came, I was really impressed, because the bottom plate covered the element. I'm thinking clean-ups are going to be a breeze.

I put a pork roast in the oven this evening. I set it to bake at 350. I loved how the display showed the temp climbing until it reached what it was set to. In a minute I noticed a very faint whirring sound. Did I set it to convection? I reset it, and listened. Yes, there is a faint whirring sound. I turned the oven light on, and yes one of the two fans was whirring. Dang, I wasn't trying to set it on convection. I consulted the owner's manual. Yes, it has a regular oven, and the convection feature in addition. Yes, I did everything right. Then I began looking more closely.

I began trying to lift the bottom plate, to see the element. Um, what the heck? There IS NO bottom element. There is a top element, and it broils too, but no bottom element. How can that be? You could have knocked me over with a feather. This is a new wrinkle to throw at me, and you know how little old ladies take to new wrinkles like this. I double checked and even the owner's manual says it's an oven, AND convection oven. There are two distinct ways of setting it, one for oven cooking, and another for convection cooking. How can it be an oven with no bottom element? As I read more, smoke started pouring out of my ears. The oven uses the top element, and fan, but the fan doesn't circulate the air as fast as when it's set to convection.

I remembered the conversation with the installer, about how he and his wife had this same model, and they loved it. I mentioned I had never cooked in a convection oven until recently. He began saying that because of the air circulating, the juices in the meats did not fall to the bottom of the pan. Instead the meats came out moist, and tender. He mentioned how cakes, brownies, etc. came out moist too. Dummy me thought he was talking about using the convection feature. Apparently the whole oven is more along the lines of a convection oven, less air circulation for normal baking, and convection for large things like hams, and turkeys.

Ok, this I've got to check out, so I proceeded to cook my pork roast, like I would in a normal oven, but knowing this is nothing like a normal oven I've ever cooked in before. In a bit, it really smelled good. When it was time for the pork roast to be done, I opened the oven door with trepidation, and took out the casserole dish I had cooked the pork roast in. It smelled good, and looked great. So far so good.

I got a knife, and began slicing the pork roast. Then I tasted a piece. It was FANTASTIC! Juicy, tender, and done to perfection. The bottom was not more cooked than the top or sides, and I did not turn it over like I usually do. I foresee a lot more baking in my future. Even an old dog like me, can learn new tricks. I am totally liking this new oven, and the way it cooks. I understand it now. Just WOW! This crazy oven can work as a food dehydrator too, making jerky, fruit leathers, etc.
Click to expand...

the one we just put in is gas but about the same found I am using the convection all the time now ... was very concerned refusing to use it at first but am sold on it now and love it
 
screen-5.jpg
 
superchemicalgirl said:
I thought you were talking about snow... where'd the berries come from?
Click to expand...
Hinton Farms Florida it says. Asked them what it cost, works out to $3 a container, that on sale here in the summer is two for $5, but $5 each right now, so I guess not bad. (I like the pick your own and eat some) plus the FFA gets a good chunk. School run so not sent somewhere else.
Our fridge is full of strawberries right now, don't know what it cost me I am not going to count.
 

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