The temperature changes were pretty significant, particularly in the GE oven.
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The GE and Dacor double-oven temperature readings looks fairly similar, but the GE upper and lower ovens clearly maintained a lower overall temperature.
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The temperatures didn't swing as much as they did in traditional bake mode, but they also didn't recover as well after the oven door was initially opened.
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The drops in temperature were much less extreme in this test compared to traditional bake mode.
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The GE chicken took the longest to reach temperature.
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The chickens in the lower-oven tests reached temperature faster than the chickens in the upper-oven tests.
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The Dacor ham took the longest to reach temperature in every one of our tests.
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The readings of the GE probe and our temperature probe were very close.
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The GE probe readings were less accurate in the lower-oven test.
