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Old 03-26-2005, 02:23 AM   #1
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Convection Prime Rib

I have a strange question. I have a great, foolproof recipe for standing rib roast (any size). Roast at 500 degrees for a precise amount of time (8 min. per pound for rare, 9 for med, etc.). Then turn off oven and DO NOT OPEN OVEN DOOR for at least one hour to 3 hours. I've used this method many times and always gotten perfect results. It's a great make ahead especially for entertaining.

My Question is: With my new convection oven, will this affect the amount of time (I use 8-1/2 minutes per pound) that I cook it before it rests in the oven? Probably a silly question, but with the price of meat, I don't want to take any chances! Thanks for any help you can give me.

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Old 03-26-2005, 05:47 AM   #2
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What does the instruction book that came with the oven say? I had a convection oven and don't remember what the difference in timing would be.

Not vey helpful, I know. Maybe someone else has the answer for you.
Lyndalou
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Old 03-26-2005, 09:08 AM   #3
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The Convection oven will lower the amount of time you need to cook the meat. I think your cooking time will be cut by at least 20%.

Check the manual you got with the oven.
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Old 03-26-2005, 10:27 AM   #4
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Quote:
Originally Posted by kleenex
...Check the manual you got with the oven.
...or turn of the convection fan and cook it as usual.
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Old 03-26-2005, 12:22 PM   #5
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I'm sorry, I neglected to say I bought my convection range/oven used, it was missing the manual.
I know of the 25/25 reduction, but wondered if it would apply to this particular recipe, since the high heat at the beginning is what browns & crisps the crust on the roast. If I reduced the heat, that would bring the initial heat down to 375. I have cooked it many times rhe regular way, but never convection.Maybe this is more of a cooking science question.
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Old 03-26-2005, 09:24 PM   #6
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This site might give you some ideas ...

http://www.cadco-ltd.com/convectioncook.html
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Old 03-26-2005, 11:51 PM   #7
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Thanks!

[QUOTE=Michael in FtW]"This site might give you some ideas ...
http://www.cadco-ltd.com/convectioncook.html"


This is just what I've been looking for. Thank you so much. I will use the convection feature, cook for the same amount of time, but reduce the heat 25 or 30 degrees. That makes sense. Problem solved, and not a moment too soon, I'm cooking it for Easter dinner.
Thanks again

AJ
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