How to Roast Meat in a Convection Oven

Roast meat in a convection oven in less time than a traditional oven.

Cooking by convection is a popular method used by many professionals to create flavorful dishes in about 25% less time than conventional cooking. A convection oven works by circulating hot air via a fan mounted in the back of the oven. The hot air creates a more stable cooking environment by eliminating hot spots and reducing cooking time. Meat can be roasted successfully in a convection oven with a few minor adjustments to your favorite recipe.

Things You'll Need

• Roast recipe
• Meat
• Oven proof meat thermometer
• Roasting pan at least 1 inch deep
• Convection Oven

Instructions

1. Preheat your convection oven at least 20 minutes in advance. Subtract 25 degrees Fahrenheit from the specified temperature in your recipe, unless your recipe specifically calls for a convection oven.

2. Prepare your roast according to the recipe and place in a roasting dish with a depth of at least one inch to collect juices. You may also choose to place the meat on a roasting rack within the roasting dish.

3. Insert meat thermometer into the thickest part of the roast, making sure it doesn't touch gristle or fat.

4. Place the roast in the oven and set a timer. Subtract 1/4 of the recommended roasting time from your recipe, unless it specifies convection cooking. For instance, a roasting time of one hour can be shortened to 45 minutes when using convection.

5. Check the internal temperature of the roast after the adjusted time has elapsed. Checking internal temperatures is the only sure way to avoid over or under cooking the meat.

6. Remove the roast from the oven when it reaches the appropriate temperature. A roast will continue to cook internally for a few minutes after being removed from the oven.

References

• Fine Cooking: Better Cooking Through Convection

Resources

• Ellen's Kitchen: Beef Roast Basics