If you wanna try your hand at cooking a roast in a convection oven, you’ve got some adjusting to do. These guys cook faster and more evenly than traditional ovens, so getting the time and temperature right is crucial.
Your classic oven has one or two heating elements, usually at the top and bottom. Heat waves bounce off the walls of the oven causing the overall temperature to rise.
Convection ovens add a fan and often a third heating element to the traditional oven design. The fan circulates hot air evenly throughout the oven. Moving air transfers heat more efficiently than still air, so the food browns faster and cooks more evenly. No need to rotate the roast halfway through cooking time, but you still need to flip it so the underside browns.
If you have a traditional oven with a convection setting, try using it for the first 15 minutes of cooking time. This gives you the browning benefits of convection, without having to adjust your recipe.
Use the rule of 25 when using a convection oven for recipes designed for a traditional oven: Reduce the temperature by 25 degrees Fahrenheit and reduce the cook time by 25 percent. For example:
- Cook a 3-pound pork roast at 325 degrees F for 45 to 55 minutes, or until it reaches at least 145 degrees F.
- A 5-pound whole chicken can roast at 350 degrees F for 1 hour and 20 minutes, or until it reaches an internal temperature of 165 degrees F.
- Roast an 8-pound beef rib-eye at 325 degrees F for 2 hours, or until the internal temperature reaches 145 degrees F.
The exact time required to cook a specific roast varies depending on the size of the roast, the type of meat, and whether it’s boneless or bone-in. Use these guidelines as a starting point, but always use the internal temperature to determine if the roast is done.