Roasting With a Convection Oven
Convection oven roasting is different than doing the same job in a conventional oven, but it doesn’t have to be hard. A convection oven, such as those produced by Anvil America, works by circulating the hot air through the oven. This allows faster, more effective cooking at lower temperatures, more even baking (with no hot or cool spots in the oven) and moist, delicious foods. Roasts get a dark, even crust that seals in juices and keeps them moist, and there’s less need to baste or turn your meat. Let’s take a look at convection oven roasting and how you can do it.
You’ll want to choose your roast as usual, picking a good quality cut of meat. Even the best convection oven can’t turn a lower grade into Prime, after all. Season your meat as you normally do, with a dry rub, some salt, pepper and olive oil, a marinade, or your favorite seasoning method. Then, place it on a baking sheet (with a drip plan situated below it) or in a broiler or roasting pan. If you usually cover the meat, omit this step. Roasting in a convection oven requires no covering of any kind.
Now, set the oven temperature to your usual temperature and allow it to preheat with only the lowest rack remaining in the oven. Once the oven has properly preheated, place your roast in the oven. Allow it to cook at the normal roasting temperature for fifteen minutes only. Then, reduce heat by twenty-five degrees for the rest of the cooking. Convection oven roasting is done at a lower temperature than ordinary roasting.
The roast should be cooked for about three quarters of the time that it would normally take in a conventional oven. This means that a roast which ordinarily cooks for two hours will cook only for an hour and a half using a convection oven. Begin checking the roast for doneness about fifteen minutes before you expect it to be finished, however. You don’t want to accidentally over cook your meat!
Take your roast out of the oven and allow it to rest for twenty minutes to preserve the juices, then carve! That’s all there is to this kind of oven roasting – a little less time and a little less heat for a perfect roast with next to no effort. It’s amazing what a difference a convection oven can make in your cooking. Try it with other foods, too. Vegetables roast very well, for instance, and are done extremely quickly. Convection ovens are a great choice for any home!
About the Author: Jim Musselman owns K & J Deli Cases, a food service equipment distribution company. Jim’s company sells barbecue equipment, deli cases, coolers and restaurant equipment worldwide through his distributorship.