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Oven Roast Trip Tip Meal

Oven Roast Tri Tip

Roasted Potatoes with Peppers, Onion & Green Beans

Serves 4 - 6 People

Planning Tips for Cooking this Meal in Convection

Tri-Tip - plan 40 minutes cooking time for a 2lb roast and 10 minutes resting time.

Use the oven meat probe if your oven is equipped with one set to 130 for medium rare.

Roasted Vegetables - plan 30- 35 minutes cooking time.

Organize the oven racks, have one rack in rack position 2 counting up from the bottom and the other on rack position 4 or 5.

Preheat the oven in the Convection Roast Mode 325 degrees.

Rib Roast-6.jpg


2lb - unseasoned Tri Tip roast

1 - teaspoons kosher salt

1 - tablespoon of your favorite BBQ dry rub

1 - tablespoon vegetable oil


Like most meats Tri Tip needs only a blast of high heat to bring out the flavor, but if the majority of the cooking is done at lower temperatures it will also be very tender and juicy. Resting before slicing is very important and be sure to slice the meat across the grain for best results. There are many online videos that give excellent instruction on slicing Tri Tip.

Place the meat on a rimmed baking sheet and massage the oil into the meat.

Combine the seasonings and rub into the meat.

The flavor of meat is always better if the dry rub is done in advance of cooking.

Place in the oven on the upper rack and cook for 30 minutes at 325 degrees.

Increase the oven temperature to 425 degrees and cook the roast for another 10 minutes to crisp the exterior.

Remove the meat from the oven and rest it on a cutting board, don’t leave it on the hot pan.

Rest for 10 minutes before slicing.



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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