Q. What, if any, are the advantages of roasting meat in a convection oven?
—Marcia, via FineCooking.com’s CooksTalk forum
A. Large cuts of meat cook faster under convection than in a conventional oven. I also find that I don’t need to sear roasts on the stovetop before putting them in the oven because the continuous circulation of the hot air under convection sears and browns the outside of the roast beautifully.
|For more details on cooking with convection, read Susie Middleton’s Better Cooking Through Convection, visit our special section In the Kitchen, and watch a video detailing how convection ovens work.|