Yes, meat and fish can be baked in a convection oven. In fact, using a convection oven for baking meat and fish can be beneficial as it helps to cook the food more evenly and quickly, resulting in a crispy and delicious exterior while retaining moisture on the inside.
Here's how you can bake meat or fish in a convection oven:
Preheat the oven: Set your convection oven to the appropriate temperature for the specific type of meat or fish you are cooking. Convection ovens typically require lower temperatures than conventional ovens, so you may need to adjust accordingly.
Prepare the meat or fish: Season the meat or fish with your desired herbs, spices, and marinades. You can also brush it with a little oil to help enhance the browning and prevent it from sticking to the cooking surface.
Choose a baking dish: Use an oven-safe baking dish or a baking sheet with raised edges to prevent any juices from spilling into the oven.
Position the food: Place the meat or fish on the baking dish or sheet, leaving some space between the pieces to allow even air circulation.
Bake in the convection oven: Put the baking dish in the preheated convection oven. The convection fan will circulate hot air around the food, helping it cook faster and more evenly.
Monitor the cooking time: Cooking times may vary based on the type and thickness of the meat or fish. It's essential to keep an eye on the food to prevent overcooking. Using a meat thermometer can help ensure that the internal temperature reaches a safe level for consumption.
Allow resting time: Once the meat or fish is done baking, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more flavorful and tender final product.
Keep in mind that cooking times may be shorter in a convection oven compared to a conventional oven, so it's best to check the food a bit earlier than you would in a regular oven. Experimenting with different cooking times and temperatures will help you find the perfect settings for your favorite recipes.