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For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
Gas mark 1 is 275 degrees Fahrenheit (135 degrees Celsius). [citation needed] Oven temperatures increase by 25 °F (14 °C) for each gas mark step. Above Gas Mark 1, the scale markings increase by one for each step. Below Gas Mark 1, the scale markings halve at each step, each representing a decrease of 25 °F (14 °C).
Casserole – a large, deep dish used both in the oven and as a serving vessel. [13] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Convection oven: Cooker: May refer to several types of cooking appliances and devices used for cooking foods Dutch oven: Easy-Bake Oven: Egyptian egg oven: Halogen oven: Haybox: Horno: Hot Box (appliance) Kitchen stove: Kitchener range: Masonry oven: In Arabic-speaking countries, the masonry oven is called "furn," derived from the Greek word ...
Most scientists measure temperature using the Celsius scale and thermodynamic temperature using the Kelvin scale, which is the Celsius scale offset so that its null point is 0 K = −273.15 °C, or absolute zero. Many engineering fields in the US, notably high-tech and US federal specifications (civil and military), also use the Kelvin and ...
Adding and removing items from an oven may be done by hand with an oven mitt or by a peel, a long handled tool specifically used for that purpose. Many commercial ovens are equipped with two heating elements: one for baking, using convection and thermal conduction to heat the food, and one for broiling or grilling, heating mainly by radiation.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.