Many chefs prefer not to use convection ovens for roasting because the oven can cause:
A) the meat to dry out.
B) the meat to shrink excessively.
C) large roasts to brown too much.
D) all of the above.
E) none of these.

Question

Quizplus · Accepted Answer

Convection ovens circulate hot air around the food, which can lead to the meat drying out, shrinking excessively, and browning too much, especially for large roasts.

Many Chefs Prefer Not to Use Convection Ovens for Roasting