How to Cook Roasts in a Convection Oven

Gaggenau Convection Oven

Convection ovens work by circulating heated air. Foods are cooked at temperatures that are 25 percent lower than normal and are usually finished in 25 percent less time. Foods bake more evenly because the moving air prevents hot and cool spots in the oven. Roasts remain moist because they develop a dark, even crust that seals in the juices. Cooking roasts in a convection oven requires less attention because you don't need to turn the meat or baste it.

Things You'll Need

• Convection oven
• Roast
• Seasonings
• Broiler pan or baking sheet

Instructions

1. Season the meat as you would normally. A dry rub works well on beef and pork. Sprinkle salt and pepper on poultry and rub a little olive oil on the skin.

2. Place the roast on a roasting or broiler pan, or use a baking sheet with a drip pan beneath it. Don't cover the meat.

3. Set the oven temperature to what you'd normally use in a regular oven. Wait for it to preheat. Leave only the lowest rack in the convection oven.

4. Put the roast in the oven and cook for 15 minutes, then reduce the heat by 25 degrees.

5. Cook the roast for one fourth less time than you would in a regular oven. For example, a roast that normally takes two hours to cook will take an hour and a half. Start checking the roast for doneness about 15 minutes before it should be finished.

6. Remove the roast from the oven and let it rest for 20 minutes before carving.

Tips & Warnings

• Baste poultry for a more flavorful skin.

Resources

• Beef and Pork Roasting Times and Temperatures Chart
• Definition of a Convection Oven
• Dry Rub Recipes