I am planning on doing a slow roast (225*) for a standing rib roast for NYE dinner. I saw the serious eats recipe (http://www.seriouseats.com/recipes/20...) and am hoping to try and do the heat blast at the end too. Just wondering if I need to make any modifications if using the convection option or if I should just use the regular option. I'm new to convection and still trying to figure it out. Thanks!