Abstract: An oven for baking bread and like products includes an oven chamber which is heated by supplying heated air to the chamber through horizontal slits in opposed side walls of the oven chamber. The oven may be converted for baking articles of a different size by the pivoting of means mounted in the oven adjacent selected horizontal slits between positions in which the adjacent horizontal slits are closed and positions in which the adjacent horizontal slits are open and additional trays may be supported in the oven chamber adjacent the selected horizontal slits. A forced air convection oven is therefore adaptable for use in making good quality products of a large size such as loaves, and also good quality products of a smaller size such as rolls.