Convection oven - use after purchase

The other day, guests came to a barbecue, and the main barbecue man got sick and I fried meat in the AG. Very soft and juicy meat turned out! All praised! And there is no need for any barbecue with shamanism in the form of "chop firewood / fire up fire / get coal / turn it over / fire it to the desired condition."
The meat was medium-sized chunks, the neck with fat, sprinkled with salt and black pepper + a lot of onion, cut into half rings. It was marinated for a day in the refrigerator. She baked on the upper wire rack, 15 minutes high airflow at 265 * C, so that the meat baked and the juice did not flow out, then 20-25 minutes at 180 * C at an average blowing speed. Well, it turned out very tasty! Ruddy, juicy, fragrant!
For the future, I took note of the fact that you can do barbecues this way in the fall, when you can't guess the weather in advance

the products are immersed in water and kept at a certain temperature for some time, then blast chilling. At the same time, the oven does not seem to be mentioned anywhere.

the point is that water conducts temperature better and faster than air. From the point of view of the heating process itself to the desired temperature, then if the airfryer or oven provides the same temperature for a comparable time interval, then, most likely, to obtain the desired result, the heating method is secondary.
That is, by analogy with cooking sausage in the oven, most likely, everything will work out in these devices (vacuum the product and cook by heating the air to the desired temperature, the right time).

made sous vide meat in a multicooker with a multi-cook mode. Evacuated, and then in a multi for 5 hours at a temperature of 70 degrees. and I didn't like the meat, nothing special. My opinion is not worth it for so long.

I could not pass by - just recently, when I was struggling with the apple harvest throughout September and October (I baked it every day in the AG), I remembered that he was 16 years old. This was the first purchase from my equipment ... At the same time, I still love him ...

On the eve of autumn, I again remembered about my old man, something wanted to get him. She took it out, washed it - unscrewed the grate on the lid, cleaned the fan - became as good as new

And then I took it out again instead of the oven - I'm drying the tomatoes



(With teflon nets, dry evenly on both grates)

[tataklukina1]

tataklukina1, I understand I prefer it at 75. In short, my sous-vide is only vacuum packed, and the temperature is ham. As a result - a la-sous-vido-boiled ham-sausage version