Funnily enough I find the opposite. I use convection generally only for baking now, although when I first got the oven I used it for just about everything.
I find with roast meats the fan function tends to circulate the fat and not only does it dirty* the oven it produces quite a lot of smoke as the fat gets on the elements.
I tend to find the conventional top and bottom heating tends to work best for roast meat especially if I use multiple shelves and actually want the top one to be hotter for roast potatoes or Yorkshire puddings.
- Its a pyrolytic shelf cleaning oven so that isn’t an effort - I just find if roast residue builds up it affects/flavours cakes etc as it smokes.
