YOUR RECIPE FOR CONVECTION COOKING!
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Roast Trip Tip with Potatoes and Peppers
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.
Convection Roast Mode
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.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.