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There are many different holidays to celebrate at this time of the year and it is also a time we host more extravagant dinner parties and buffets.
Unfortunately as you review recipes for typical holiday meals including Prime Rib, Roast Duck, and Ham, you will find no reference to cooking in Convection. This of course is confusing if you are standing in front of an oven that features a variety of Convection and non-Convection modes.
This section provides an overview of the differences between cooking these popular holiday foods in Convection vs. Radiant heat with links to recipes for cooking them using Convection.
In most cases if you follow the recipe and select the Convection Roast mode the results will be just perfect providing you;
- Cook the meat on a rack in a shallow pan
- Reduce the cooking time for large cuts of meat 7 lbs. and over by approximately 30%
- Use the correct rack position for roasting as recommended in the Use and Care Manual provided by the manufacturer
- The meat or poultry is at room temperature and not refrigerator temperature
The benefits of cooking food in Convection are better moisture retention, the ability to cook several dishes at one time with no transference of flavor, and much shorter cooking times for large cuts of meat over 7 lbs.
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Roasting Prime Rib – Convection vs. Radiant Heat
A proven method for cooking perfect Prime Rib in Radiant Heat is to heat the oven to 500 degrees and cook the seasoned Prime Rib for approximately 5 minutes per pound. The oven is then turned off and the meat is left undisturbed in the oven for 2 hours.
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 1¼ – 1½ hours, plus resting time for a 7-9 lb. roast.
Convection Roast Prime Rib Recipe
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Roasting Duck – Convection vs. Radiant Heat
Duck is one of those dishes many of us avoid cooking at home because the recipe instructions usually result in a very messy oven. Rather than roasting the duck at high heat to render the fat, we find it works better to roast the duck slowly at low temperatures for about an hour and a half, pour off the accumulated fat then finish the duck at a higher temperature to crisp the skin.
Convection Roast Duck Recipe
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Baking Ham – Convection vs. Radiant Heat
Since Ham is already cooked, all it requires is to be heated through without drying out the juices. In a Radiant Heat oven the typical method is to cover the ham and heat it slowly for a long period of time. Toward the end of the cooking time, the foil is removed and the ham is glazed then cooked for an additional 20 minutes.
In Convection we place the ham on a rack in shallow pan (the broil pan works well) and cook it in Convection 350 degrees for approximately 45 minutes, glaze it and cook for another 15 minutes. The meat turns out incredibly flavorful and juicy.
The exception is a spiral cut ham that will dry out unless kept covered during the heating process.
Convection Baked Ham Recipe
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Roasting Fish
Fish roasted in Convection is amazing and couldn’t be simpler to prepare. A whole or half fish or fish fillets can be roasted and small portions can be wrapped in parchment packets with some aromatics for an easy and spectacular meal.
A restaurant ½ sheet pan fits easily into a 27” or 30” oven and a ¾ sheet pan (available at restaurant supply stores) fits perfectly in a large capacity 30” oven. Both pans provide good capacity for roasting large pieces of fish. Lining the pan with parchment paper ensures easy clean up.
Convection Roasted Fish Recipe
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