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Welcome
Most modern kitchen appliances have features that really can make it easier to get dinner on the table, but because recipes don't reference cooking with features like convection, you really need to learn about the tools you are cooking with so you can actually benefit from these great features.
Convection is a tool that is ideally suited to the modern lifestyle. For example, if you are preparing a meal that includes meat, fish and vegetables the fact that you can cook them all together in one oven with no flavor transference is truly amazing. The aspect I think most people love about Convection cooking is that once the food is in the oven you have free time instead of standing at the stove. Of course it takes planning to make this magic happen but its not difficult and with the vast array of already prepped vegetables and pre-seasoned meats available it's actually the easiest stress free way to cook and clean up is minimal.
To successfully cook Prime Rib in the Convection Roast mode, cook the meat at 400 degrees for 15 minutes then reduce the temperature to 350 degrees for the remainder of the cooking time. Cooking times will vary for boneless and bone in roasts but generally allow 1 ¼ - 1-½ hours, plus resting time for a 7-9lb roast.
Bone-In Roasts Servings Weight Cooking Time |
4 - Rib 8 10lbs 1 ¼ - 1 ½ hours |
6 - Rib 12 14lbs 1 ½ - 1 ¾ hours |
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Boneless Roasts |
8lbs 8 8lbs 1 ¼ - 1 ½ hours |
12lbs 12 12lbs 1 ¼ - 1 ½ hours |
Rare 120 degrees
Medium Rare 125 - 130 degrees
Medium 140 - 145 degrees
Medium Well 150 - 155 degrees
Once you have decided on the size roast you will cook and the degree of doneness you can estimate the cooking and resting time. This way you can plan the cooking time of the side dishes so that everything will be ready at one time. The following recipes quantities will yield 8 servings.
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