The temperature changes were pretty significant, particularly in the GE oven.
The GE and Dacor double-oven temperature readings looks fairly similar, but the GE upper and lower ovens clearly maintained a lower overall temperature.
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.
The drops in temperature were much less extreme in this test compared to traditional bake mode.
The GE chicken took the longest to reach temperature.
The chickens in the lower-oven tests reached temperature faster than the chickens in the upper-oven tests.
The Dacor ham took the longest to reach temperature in every one of our tests.
The readings of the GE probe and our temperature probe were very close.
The GE probe readings were less accurate in the lower-oven test.