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Convection Ovens and Combi Ovens
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Published 2025
If a convection oven is used for roasting, the temperature should be reduced about 50°F (25°–30°C). Many chefs prefer not to use convection ovens for large roasts because the drying effect of the forced air seems to cause greater shrinkage. On the other hand, convection ovens are effective in browning and are good for high-temperature roasting.
Combi ovens are capable of adding steam to the baking compartment, so it can be argued that cooking meat in combi mode is not true roasting because moist heat is used, at least for part of the cooking time. Nevertheless, combi ovens can give results similar to roasting, but in less time and with less weight loss and more moisture retention. See the variations for the recipes for examples of adapting roasting recipes to the combi oven.