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Different degrees are for different applications.
350 or less for delicate, slow roasting foods. (Prime rib roast, creme brulees, cheesecakes, etc.)
400-450 to get a nice browning to some already cooked foods, or to fully cook something but still leave it from being well done (ie. quail, frozen pizzas, pork chops, a smaller roast of prime rib and such.)
500 i have hardly ever used that high except for hand made pizza, and as cho mentioned, yorkshire pudding.
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