"Sqwertz" > wrote in message
...
> On Mon, 3 Mar 2014 20:39:26 -0600, Polly Esther wrote:
>
>> I was reading some Alton Brown and he has this to say about pre-heating
>> the
>> oven. IF you set the oven for a temp and it dings and tells you it has
>> reached temp, it has. BUT when you open the oven door, much of that nice
>> hot air will escape. IF you're baking something that must have the
>> correct
>> temp, you need to pre-heat for at least 20 minutes. That way, the oven's
>> floor, walls, ceiling, back and assorted other parts will be heated
>> enough
>> to maintain temperature even after you open the oven door and insert the
>> 'grand recipe'.
>> Of course, some of you already know everything but it seemed to me
>> that
>> this might be helpful to those of you who are hoping to duplicate the
>> perfect cornbread, pound cake or meringue like Moma used to make. Polly
>
> Preheating the oven is very over-rated. If you're baking breads or a
> frozen pizza, or something like that, then go ahead and pre-heat. But
> for things like casseroles or long cooking roasts that do not require
> an oven sear, then just it in the oven and turn it on.
>
> My oven preheat bell goes off about 50F before it even reaches
> pre-heat anyway. It stays on until it reaches the set temperature,
> but for some reason it likes to announce itself early. I think that's
> typical for gas ovens.
>
I suspect that our oven pre-heats using both the upper and lower elements.
I haven't actually climbed in and checked. Wouldn't matter for somethings.
Polly