So I just put a pre-marinated pork roast into an oven and it said on the label that I should put it in for 2 hours for "normal" convection ovens and 2 1/2 hours for non-convection ovens. And well I burned and slightly overcooked it, leaving it in for an hour and 45 mins. I was just wondering if anybody has any tips for properly using a convection oven. Or is it all just too complicated with adjusting proper cooking times? Should I just switch to using the bake function(that's non-convection) instead of touching the roast function. What's the difference between roast and bake on an oven anyways? Lastly, would you think it'd be better to use the bake function instead?
post #1 of 12
2/2/06 at 4:15pm