under the surface (p. 149).
Hot Air and Walls:
Oven “Roasting”
In contrast to the grill, the oven is an indirect
and more uniform means of cooking. The
primary heat source, whether flame, coil, or
coal, heats the oven, and the oven then heats
the food from all sides, by means of
convection currents of hot air and infrared
radiation from the oven walls (p. 784). Oven
heating is a relatively slow method, well
suited to large cuts of meat that take time to
heat through. Its efficiency is especially
influenced by the cooking temperature, which
can be anything from 200 up to 500ºF/95–
260ºC and above. Cooking times range from
60 to 10 (or fewer) minutes per pound/500
gm.
Low Oven Temperatures At low oven