Cooking

I am about to buy a Baumatic electric fan-assisted double under-counter oven with a conventional top oven and a gas hob. However one person told me yesterday that I would get more versatility with a single multifunction oven because roast beef, lamb, pork etc. isn%26#39;t very successful in a fan oven. OK, obviously the best would be a double multifunctional oven but they are expensive and I have a special package deal on my prospective purchase. I have only ever used a gas oven before. I want to know if other people have cooked a roast meal successfully in a fan-assisted oven - if the meat browns OK etc? The top oven is probably too small for this. This is urgent because I will have 7 days after collection on Sunday in which I can change my mind if I want. I would be grateful if you would please try to answer this within a week so that I can change to a single multifunction if recommended within the time limit. Thank you very much.
Why does it say %26#39;there is no answer at this time%26#39;? I thought I had paid for an answer. However I received a comment from Chromedome-ga which told me that there is no problem roasting in a convection oven but my question was actually as to whether there is a problem doing a roast in the fan oven, which is the bottom and bigger part of the oven? It is a double oven with a smaller convection oven on top, though now that I actually have it (I went to collect it on Sunday without having been able to see it beforehand since this was the last oven left of a brilliantly-priced package and that was the only way of getting it), there does look like enough room to cook a roast in the top bit. I do not need to shut the fan off as the convection oven is separate from the fan oven but will I get better results, ie. more brown and crisp etc, if I use the top convection oven rather than the fan-assisted lower one? Chromedome-ga refer to baking also in the convection oven. So does that mean that it is not a god idea to bake cakes in the fan oven either - I believe I have heard that it is not good for pastries? I won%26#39;t be able to bake on all my racks at the same time in the top convection oven, as suggested, as there is only one shelf despite having six positions for it. This is why I was wondering whether I would be better off with a single multifunction oven, which gives a choice over fan or convection, than a double, which has the extra advantage of allowing you to cook at different temperatures at the same time but a smaller space in both ovens. Anyway, now that I have got the oven, it might be quite difficult to get the shop to accept it back and it looks beautiful, so I%26#39;d better stick with learning which part of the oven I should use for what type of cooking. Never having had an electric oven before, I have no experience with that (or of how this site works.) Anna
I hope you get a comprehensive answer as I too would very much like to know if my fan-forced over( all the rage here in Australia),will succesfully cook and make slightly-crispy and deep golden brown the outer skin of a lamb roast for instance, just like my Grandma used to do in her wood fuel stove/oven. I just naturally assumed it would but now you have me doubting it!! John From Melbourne