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Convection Oven Recipes

post #1 of 10
10/4/08 at 1:45am
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...
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post #2 of 10
10/4/08 at 6:42am
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.
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post #3 of 10
10/4/08 at 8:35am
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
10/4/08 at 10:24am
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
10/4/08 at 5:55pm
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!:)
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post #6 of 10
10/4/08 at 7:03pm
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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post #7 of 10
10/5/08 at 9:52am
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
10/6/08 at 12:34pm
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.
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post #9 of 10
10/6/08 at 12:50pm
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
10/6/08 at 12:53pm
Thanks for the quick response, Ed. This is a home model. But one would want one's food dried out why? :confused:
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