Day 030 – Convection Oven vs. Regular Oven
As you could probably tell by now, I LOVE FOOD. That’s why a lot of things I tried were recipes or food related. I was really hoping to do something different while I didn’t have to go to work. May be this coming weekend.
Okay… so here was what I tried new today. 1. using convection oven and 2. top sirloin roast.
My husband was a beef eating machine and normally we went with a regular roast beef. Recently I tried prime rib but so far my success rate with that was pretty low. Always over done. This time I saw something different at No Frill’s – Top Sirloin Roast. I figured Sirloin steak in general were pretty good, so I couldn’t go wrong with a Sirloin Roast.
It’s already seasoned but I didn’t realize until I added the Keg Seasoning already. It also came with instruction which required searing in 450F oven for 10 minutes and then cooked at 275F.
Our stove was relatively new (approx 1 year old) and came with an option for “convection” which I didn’t figure out how to use. I was determined to give a try so I went on the internet and found a post on Cheftalk.com. Thanks to the user “Bubbamom”, I managed to figure out how long I needed and what temperature I had to use for the roast. Also I found out that for convection to work properly, I should use the broiler pan. (which I recently figured out how to use as well)
The roast came out PERFECT – medium, just the way my husband loved it. The roast itself was really moist, buttery and tender Almost liked melting in your mouth.
As for the convection part, it cut down quite a bit. Based on the instruction from the package, it required 2.5 hr plus the 10 minutes of searing. From using the suggestion by Bubbamom, it only required 40mins or so plus the 10 minutes of searing I added.
It’s another successful experiment.
