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Roasting is a cooking method that traditionally uses dry heat, where hot air envelops the food, cooking it evenly on all sides. Typically temperatures of at least 300°F are used. This can be accomplished with flame, an oven, or another heat source. This process enhances flavor through caramelization and Maillard browning on the surface of the food. To roast use indirect, diffused heat (as in an oven). It is also suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. 

CVap ovens were originally designed to be roasting ovens (though they have come a long way since their inception). CVap ovens are perfect for low, slow cooking. The advantage to this is the roasting is done below the temperature of collagen shrink. Those tough fibers contract at higher temperatures, but slow-roasting in a CVap oven actually dissolves them, making even the toughest cuts tender. Controlled vapor technology maintains juiciness, so the final results are succulent, tender, and delicious.

From the Blog...

roasting veggies cauliflower

Roasting Veggies in CVap®

There’s no denying it – most of Winston’s blogs focus on proteins. It’s true that CVap® technology brings out the best in meats, but roast veggies also serve up phenomenal results. I’ve prepared some of my most favorite vegetable dishes in a CVap Retherm Oven. Today we tested three vegetables: Broccoli, cauliflower, and baby carrots