"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

On Monday, March 3, 2014 5:54:32 PM UTC-10, Polly Esther wrote:
> "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

I think you're right about the upper and lower elements being used to bring the oven quickly up to temperature. The top element turns off once it reaches the target. On my Samsung range, the top element in conjunction with the fan is called "convection roast." "Convection bake" is the fan and the bottom element. I used the convection roast to brown the top of my pizza last night. It works quite spiffy.

If I have something like a pork roast, I don't pre-heat. Most of the time, I try not to follow any of Alton Brown's advice. Things just work out easier that way.

On 2014-03-03 10:54 PM, Polly Esther wrote:


> 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
>

I just tested my (electric oven). I set it for 350 and pressed Start. I
touched the bottom element and it was warm within seconds. Then I
touched the broiler element and it was cool. I touched the bottom
one.... wow... almost burned my finger. Then I touched the top on
again...still cold.

You're right about it not matter for a lot of things. Things like
roasts and potatoes, casseroles etc can heat up along with the oven. It
takes a few minutes for the oven to heat up and there is heat transfer
to the food the whole time. It might make only a minute or two
difference in cooking time. However, when you are baking cookies, cakes
and pies, temperature and time is critical, so always preheat when baking.

That being said, it is quite common for pie recipes to call for a higher
temperature to start and then turning it down for a while. I can't tell
you how many variations I have seen on that one, starting off at 400,
425, or 450, cooking at that temperature for 10, 15 or 20 minutes, then
turning it down to 350 or 375 for 30, 40, 50 minutes.

I suppose the instructions are based on what the recipe creators tried.
I don't know if they experimented to see which one worked best.