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Convection Oven Recipes

post #1 of 10
Thread Starter 
can anyone recommend any recipes for roasting veggies and meats in a convection oven, perhaps slow roasting? i've read mixed reviews but it seems to me that a convection would serve this purpose very well...
post #2 of 10
Whatever a standard recipe tells you to do, I have found I should cut down their recomended temp by about 20=25%. I am talking about a commercial convection oven, not one in your house.
Let us all keep in mind that things differ between the cook at home and the commercial cooks, re. quantities, temperatures. holding. yields and many other factors.
CHEFED
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post #3 of 10
If you're using a home oven with convection (as I do), follow Ed's suggestion: reduce the heat and cooking time by 25%.

I've roasted all sorts of vegetables in my convection oven. Be sure to use a bit of oil in the pan as well as a small amount on the veggies so they don't stick. I don't like to use a non-stick pan for this, as the roasting temperature exceeds the recommended temperature for non-stick (Teflon) to be safe. I usually roast most veggies at 425F with the convection feature turned on.

However, I've seen "Release" foil, that's supposed to be good for this type of application. I'd like to know if it does the job.
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post #4 of 10
Dont bother with the release foil, we had samples, it was a lot more money and much thinner, it tore easily
Put regular foil and just give a quick spray with a vege. type spray, works just as well, And as Mezzaluna says, DO NOT USE teflon or ironstone, silverstone or any of those type pans or pots. Keep in mind that stuff is only bonded plastic.
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post #5 of 10
I love the release foil. The matte finish side is the non-stick side. It really lives up to its name--I've never had anything stick to it. Release is Magic!:)
Jenni
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Jenni
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post #6 of 10
I've had good luck with the release foil too. I bought it specifically for a high heat roasted chicken dish where the drippings fall onto a bed of sliced potatoes. The potatoes stick horribly to greased normal foil but slip right off the release foil. It's the only thing I use the release foil for.

Phil
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 10
It sounds like it's worth trying, at least. Ed, did the food stick, or was the only problem the foil's thin gauge?
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post #8 of 10
I have an even more basic question: what are the advantages for using a convection rather than a regular oven for roasting veggies or meat? I have an electric oven that will work both ways.
Emily

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Emily

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post #9 of 10
Convection at least a commercial one is 25% faster in a shorter time. Convection tends to dry food out a little more(it's the forced air hitting food)
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post #10 of 10
Thanks for the quick response, Ed. This is a home model. But one would want one's food dried out why? :confused:
Emily

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Emily

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