Steam-Roasting or Combi-Roasting
Food cooked in convection always taste better that cooked in traditional radiant heat, and when you add steam you will enhance flavor.
Here are important steps to consider:
Before you begin, calculate the cooking and resting time of the meat to determine when to add the vegetables or other side dishes, ideally, side dishes should be ready to come out of the oven when the meat is carved and ready to serve.
Before you begin, calculate the cooking and resting time of the meat to determine when to add the vegetables or other side dishes, ideally, side dishes should be ready to come out of the oven when the meat is carved and ready to serve.
Cook large roasts and poultry on a rack in a shallow pan to avoid juices being leached from the meat.
