Roasting vs. baking vs. broiling, convection, rack positions and the reverse sear.
Roasting, baking and broiling
Roasting, hot
- Temperature:
- 400–450°F (200–230°C)
- What it's for:
- Vegetables, chicken pieces and whole chickens, small roasts: browns the outside well.
Roasting, moderate
- Temperature:
- 300–350°F (150–180°C)
- What it's for:
- Big roasts and turkeys, which need time for heat to reach the middle without the outside overcooking.
Baking
- Temperature:
- 325–375°F (160–190°C)
- What it's for:
- Cakes, cookies, breads, casseroles. The temperature matters more here; follow the recipe.
Broiling
- Temperature:
- Top element, full power
- What it's for:
- Melting cheese, browning tops, thin fish and steaks. Fast: watch it the whole time.
| Method | Temperature | What it's for |
|---|---|---|
| Roasting, hot | 400–450°F (200–230°C) | Vegetables, chicken pieces and whole chickens, small roasts: browns the outside well. |
| Roasting, moderate | 300–350°F (150–180°C) | Big roasts and turkeys, which need time for heat to reach the middle without the outside overcooking. |
| Baking | 325–375°F (160–190°C) | Cakes, cookies, breads, casseroles. The temperature matters more here; follow the recipe. |
| Broiling | Top element, full power | Melting cheese, browning tops, thin fish and steaks. Fast: watch it the whole time. |
Oven basics
- Preheat fully. Most ovens take 10–15 minutes; many beep before the walls are really hot.
- Middle rack unless the recipe says otherwise. Lower racks brown bottoms (pizza, crisp vegetables); upper racks brown tops.
- Give food space. Vegetables in one layer with room between pieces roast; piled up, they steam. Use two pans rather than one crowded one.
- Rimmed sheet pans for roasting, so juices don't drip onto the oven floor.
- Ovens run hot or cold. An inexpensive oven thermometer tells you how far off yours is.
Baking? Oven and Pans covers pan materials and sizes, and rack positions for cakes and cookies.
Convection
A convection (fan) setting blows hot air around, so food cooks and browns faster and more evenly. For a recipe written for a regular oven, lower the temperature by about 25°F (15°C), or keep it and start checking about a quarter of the way early.
It's great for roasting and anything you want crisp. For delicate bakes (custards, soufflés, some cakes) the moving air can dry or tilt them; use the regular setting unless the recipe says otherwise.
Cooking at a different temperature than the recipe says, because something else is in the oven? The Oven Time Converter estimates the new time.
Broiling
The broiler is an upside-down grill. Put the rack so the food's top sits about 3–4 inches (8–10 cm) below the element, preheat it for 5 minutes, and keep the door where your recipe or manual says (some ovens broil with the door cracked).
The reverse sear
For thick steaks (1 ½ inches (4 cm) or more) and small roasts, cook low first, then sear: you get even doneness from edge to center and a crisp crust.
- Season the meat and put it on a rack over a sheet pan in a 250°F (120°C) oven.
- Roast until it's about 10–15°F (5–8°C) below your target on the doneness chart, usually 30–60 minutes for steaks.
- Sear in a very hot, oiled pan for about a minute a side, edges included. No long rest needed: it was resting in the gentle oven.