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Home Cooking 9

Oven settings for slow roasts?

damiano | Aug 28, 2017 05:15 AM

So, I made a shoulder of lamb yesterday in my mum's oven. She has a modern Siemens convection oven, with many settings.

The shoulder needed to be roasted whole in about 4 hours. I checked the manual beforehand, and decided on 3D fan forced at the required 150 degrees Celsius (as per the reliable recipe

Other oven settings include: fan-assisted, combination of fan and grill, and ordinary top and bottom heat (explanation here For chicken I always choose the fan/grill combi to very good results.

I was however not satisfied with the end result - the shoulder of lamb was a bit dry and tough. Unlike what I expected it to be. I covered the meat with aluminium foil, weighing it down with a spoon as the fan was blowing the foil upwards.

Was I right in choosing 3D fan forced? Should I have chosen a gentler heat instead?

I'm completely clueless when it comes to electrical ovens, as I have a fan-assisted gas oven at home (which I prefer).


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