TYPES OF DRY HEAT COOKING

Baking

The cooking in the oven is carried out with dry heat without the use of liquids or fats (or with little fat); the container consists of a baking dish, a plate (called an oven plate or pan), or a mold.
The cooking temperatures in the oven are:

On the plate or plate or oven pan 140-250 ° C

On the oven rack 180-250 ° C

In the air oven (convectomat) even above 250 ° C

NB. The temperature management can be varied during the cooking of the food to be cooked as needed.
The foods that are suitable for cooking in the oven are: Wellington fillet, potatoes, pasta dishes, flans, cakes-pies-various pastries.

Grilled and grilled cooking

When cooking on the grill, the food is placed on a grill and undergoes the heat from radiation from the coil, from the coal, or from the gas flame, but also from the convection of the heated air. The grids that transmit heat to the food from the their metal is defined as "grilled" and cooked by conduction.
The temperature varies according to the food and normally is initially around 220-250 ° C to be subsequently lowered to 150-200 ° C.
The foods indicated are: small and medium pieces of meat (or large rare, see Florentine, rib, fillet, etc.), small fish (up to a maximum of 800g), crustaceans, birds.
NB. Food burns should be avoided to avoid the risk of increasing the intake of carcinogenic polycyclic aromatic hydrocarbons, especially benzopyrene, or acrylamide.

Gratinating

Gratinating means applying an intense and superficial cooking of the food, up to 250-300 ° C; the goal is NOT to penetrate the heart, but to form a pleasant surface crust.
The most suitable foods for gratinating are: fish, meat, poultry, potatoes, vegetables, pasta. NB. If the gratin is NOT preceded by other cooking techniques or systems, it is good that the food pieces are particularly minute.

ROAST in the oven

With this technique or food cooking system, the food is first browned at temperatures of at least 200 ° C WITHOUT LID, and then continues at a low temperature (about 110-160 ° C), frequently wetting with its cooking liquid. EXCEPTION: For some special pieces of meat, such as the roast beef, the initial browning is NOT necessary.
The foods indicated for roasting in the oven are: white and red meat (tender pieces ONLY), large fish, birds, game, potatoes.

Spit roast

Even in the "spit roast, an initial cooking is carried out at very high temperatures, up to 250-280 ° C, and then drops to 150-250 ° C. In the" spit roast "the food is brushed frequently with the cooking liquid dropped by gravity into the "laccarda" (collection container).
The foods that are suitable for cooking on the spit are: white and red meat (only tender pieces), birds (classic chicken on the spit), big fish, game.