How to Cook Beef in a Convection Oven

Updated March 23, 2017

A convection oven uses a fan to continuously circle hot air around the food, which means your food cooks faster and produces better chemical reactions. Consider how much faster your core body temperature drops as a result of wind chill on a chilly winter's day. Convection ovens operate the same way with food, except with heat instead of cold. When cooking beef, you want to reduce the temperature the recipe calls for by -3.89 degrees C and check the temperature of the beef throughout, as it will be done sooner than in a standard oven.

Preheat your convection oven to 177 degrees Celsius. In a traditional oven, you would need to preheat the oven to 375 degrees; however, the convection allows you to cook at a lower heat.

Take your meat out of the refrigerator while the oven is heating up. Make eight slits in the roast and insert a clove of garlic into each of the slits. Brush olive oil all over the roast, then sprinkle it with salt and pepper.

Put the roast directly onto the oven rack once the oven has finished heating. Place a tray beneath the roast to catch the drippings. The fat side of the roast must face upward so that the flavour of the meat drips down as the roast is cooking. Let the roast cook for 20 minutes or until browned.

Lower the heat of the oven to 200 degrees (conventional ovens would use 225 degrees). Cook for an hour and a half, then check the temperature of the middle of the roast. It should be at 135 to 140 degrees. If it hasn't reached that temperature yet, continue to cook it at 200 degrees, checking the temperature every 20 minutes.


Let the roast sit for 15 minutes before serving.

Things You'll Need

  • 3 to 3.5 pound rump roast
  • Olive oil
  • Salt
  • Pepper
  • Garlic
  • Meat thermometer
  • Pan
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About the Author

Joy Uyeno has been writing about travel, food, fashion, culture and finance since 2005. For three years she wrote a column for the "Honolulu Star-Bulletin" aimed at young and first-time travelers. Her writing has appeared in several local and national publications, including the 2008 anthology "Honolulu Stories." She holds a Master of Arts in writing and publishing from Emerson College.