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Low Temperature Roast Tri Tip

Roasting lean tender cuts of meat at low  temperatures in convection is a revelation.  Yes the cooking time is longer, however the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor.

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1- 2 ½ lb tri tip roast

2 - tbsps olive oil

1 - tbsp BBQ seasoning such as Kinders

½ - tsp kosher salt

Broiled Tomatillo Salsa

4 - tomatillo’s husks removed, cut into quarters

½ - white onion, cut into ½ “ slices

1 - jalapeno pepper, seeds removed, roughly chopped

2 - cloves garlic

1 - lime, juiced

¼ - cup cilantro leaves, chopped


Roasted Potatoes and Peppers

2 - lbs red or golden potatoes, washed, dried and quartered

2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces

½ - white onion, peeled and cut into 2” pieces

2 - tbsps olive oil

½ - tsp dried oregano


Meal Preparation Plan

The Tomatillo salsa is cooked at a high temperature using the Broil mode so this definitely needs to be made in advance so the oven can cool down before cooking the meat.

A  2 ½ lb Tri Tip roast cooked at low temperatures will take approximately 40  minutes, the internal temperature can be monitored with the oven meat probe if your oven has that feature.

The roasted vegetables are added to the oven approximately halfway through the cooking time, they will cook at  a low temperature for 25 minutes and at higher temperatures for 15 minutes.

Broiled Tomatillo Salsa

Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion and jalapeno and spread onto the prepared baking sheet.  Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees.  (when using the Broil Mode the oven only requires a 5 minute preheat time, none for a gas oven)

Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice and chopped cilantro leaves.  Taste and add salt as needed.

Low Temperature Roast Tri Tip

Heat the oven in the Convection Roast Mode 300 degrees and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position.

Combine the oil and seasoning in a small bowl and rub into the tri tip.  Place the tri tip on a rimmed baking sheet and if using the oven meat probe, insert the sensor into the thickest part of the meat.

Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time and the timer set for 30 minutes to monitor their cooking time.

When the meat has finished cooking, remove it from the oven and set it aside to rest for 10 minutes before slicing.

Note: if the internal temperature of the meat is reached before the potatoes are cooked the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes.

Roasted Potatoes and Peppers

Combine all the ingredients in a medium bowl and only add salt to taste just before placing in the oven.  Spread the ingredients onto a rimmed baking sheet and place in the lower part of the oven when the timer for the low temperature roasting has elapsed and the temperature has been increased to 375 degrees.

Set the timer for 30 minutes for the vegetables.

Even though Tri Tip cooked this way is spectacular it’s still important to carve it correctly across the grain so it’s not tough.  If in doubt check out one of the great YouTube tutorials.

This meal serves 4 - 6 people



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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