Mylegsbig
Head Chef
Hey guys for some reason my manual got lost in the move and i have no idea how to use my maytag convection oven to cook up this chuck roast braise im making.
I normally cook top round roasts weighing 1.5-2lbs. This is a chuck roast weighing betwen 3-4 lbs.
First of all how do i adjust the cooking time and temp to a convection oven?
secondly...Is it even worth it? I don't want to screw it up, as money is short right now.
Roasts for me have been in general very hard to mess up, which is why i'd like this to be my intro to using my oven's convection setting.
Im just going to brown the meat, throw in my liquid, throw on the lid, and throw it in a low temp oven until the meat falls off the bone.
Any reco's on time and temp, whether it be convection or conventional oven, would be appreciated, as im used to smaller roasts.
cheers
I normally cook top round roasts weighing 1.5-2lbs. This is a chuck roast weighing betwen 3-4 lbs.
First of all how do i adjust the cooking time and temp to a convection oven?
secondly...Is it even worth it? I don't want to screw it up, as money is short right now.
Roasts for me have been in general very hard to mess up, which is why i'd like this to be my intro to using my oven's convection setting.
Im just going to brown the meat, throw in my liquid, throw on the lid, and throw it in a low temp oven until the meat falls off the bone.
Any reco's on time and temp, whether it be convection or conventional oven, would be appreciated, as im used to smaller roasts.
cheers