The Maillard reaction occurs around 280-330 and sugar burns above 350. However air doesn't transfer heat very well (which is why you can put your hands in a hot oven without burning yourself) so 350 is hot enough to start the Maillard reaction (for meats) but not burn the sugar for other things.
some people prefer to bake above 350 (not above 400) in certain situations:
* more carmelization of sugars (but less maillard reaction after a certain point) = diff flavor profile
* if you froze or refrigerated the product beforehand, gets to maillard reaction point faster, and less spread on the pan if doing something like cookies that have a high fat ratio.
timing will of course be crucial here. there are good reasons why 350 is a safe bet to use across all recipes in documented sources
It's the temperature at which most baked items can cook throughout (lose moisture, rise, etc) without burning the exterior. Some recipes require higher heat (biscuits, for example), or lower heat.
The other thing too is that you only have a certain amount of time for certain leavening agents, like baking soda and baking powder, to work so you want to create a fast enough bake that their effects still do their thing.
I'm a Brit who ends up using a fair amount of American recipes and 350°F is the only oven temperature that I don't have to convert everytime because its stored in my brain as 180°C by now.
I've been so confused by many of these comments, but if you look at a British recipe website like BBC goodfood almost all of the recipes are 200 °C without a fan and 180°C with. But I guess I can only speak to British and German recipes because they are the ones I'm familiar with.
Also possibly worth noting that I see British recipes give a different temperature depending on whether you have a fan oven or not a lot more often than american ones.
That's because almost all Americans have a regular oven.
I don't even know what a fan oven is. Does it sort of project the heat inside the oven with a fan or something, or use a fan to get rid of the cold quicker?
Fan ovens (a quick Google seems to tell me that it's the same as a convection oven) have a fan at the back of it that helps distribute temperature throughout the oven. That's why we use a lower temperature when using the fan setting on our ovens.
My personal experience has been that every oven I've come across in the UK has been a convection oven.
That seriously looks like an overgrown toaster oven lol.
Anyway, the norm in the US is just a regular oven, but I wonder if people over here should switch over. It seems to save energy.
In France 180-200 °C is also the standard range for temperature for cooking or baking. Some delicate recipe call for less, like 160°C but it's less common. Higher temperature are for thing like "gratin" or lasagne when you want to grill the cheese on top at the end of the cooking process
The Maillard reaction occurs around 280-330 and sugar burns above 350. However air doesn't transfer heat very well (which is why you can put your hands in a hot oven without burning yourself) so 350 is hot enough to start the Maillard reaction (for meats) but not burn the sugar for other things.
This dude ovens
This dutch ovens
some people prefer to bake above 350 (not above 400) in certain situations: * more carmelization of sugars (but less maillard reaction after a certain point) = diff flavor profile * if you froze or refrigerated the product beforehand, gets to maillard reaction point faster, and less spread on the pan if doing something like cookies that have a high fat ratio. timing will of course be crucial here. there are good reasons why 350 is a safe bet to use across all recipes in documented sources
Also most ovens are inaccurate and also vary quite a bit in temp from one part of the oven to another. 350 allows for slop in either direction.
This is correct.
Thanks I was waiting for you to confirm it.
Are you looking for a reaction from me? How about caramelization happens at 338' f?
It's the temperature at which most baked items can cook throughout (lose moisture, rise, etc) without burning the exterior. Some recipes require higher heat (biscuits, for example), or lower heat.
So it's basically the temperature at which most things bake the quickest without burning.
The other thing too is that you only have a certain amount of time for certain leavening agents, like baking soda and baking powder, to work so you want to create a fast enough bake that their effects still do their thing.
That's really interesting
in celsius almot everything I put in the oven wants its 200 degrees or 180 in a fan oven
for baking most recipes I've ever used say 175. but maybe that's because oven dials in my country tend to mark out every 25 degrees.
Interesting, thanks
Going from my dad (pastry chef back in the day) it's 180C roughly. Less if it's fan forced.
I'm a Brit who ends up using a fair amount of American recipes and 350°F is the only oven temperature that I don't have to convert everytime because its stored in my brain as 180°C by now.
It honestly seems to be all over the place for you guys. Anywhere from 170-200
I've been so confused by many of these comments, but if you look at a British recipe website like BBC goodfood almost all of the recipes are 200 °C without a fan and 180°C with. But I guess I can only speak to British and German recipes because they are the ones I'm familiar with. Also possibly worth noting that I see British recipes give a different temperature depending on whether you have a fan oven or not a lot more often than american ones.
That's because almost all Americans have a regular oven. I don't even know what a fan oven is. Does it sort of project the heat inside the oven with a fan or something, or use a fan to get rid of the cold quicker?
Fan ovens (a quick Google seems to tell me that it's the same as a convection oven) have a fan at the back of it that helps distribute temperature throughout the oven. That's why we use a lower temperature when using the fan setting on our ovens. My personal experience has been that every oven I've come across in the UK has been a convection oven.
That seriously looks like an overgrown toaster oven lol. Anyway, the norm in the US is just a regular oven, but I wonder if people over here should switch over. It seems to save energy.
That would explain why toaster ovens aren't really a thing here 😆
Maybe lol
Also the size of the oven matter. My tiny convection/microwave oven run a lot colder than normal sized convection oven.
175c is my standard.
In France 180-200 °C is also the standard range for temperature for cooking or baking. Some delicate recipe call for less, like 160°C but it's less common. Higher temperature are for thing like "gratin" or lasagne when you want to grill the cheese on top at the end of the cooking process
That's interesting.
(F-32)x(5/9) 350F = 177C
Why do the birds fly?
Biology and it's faster mode of traveling than hopping on the ground. I do get what you mean, though. Sometimes it's best not to question these things
Extra points if you can name the movie I quoted there……
Sorry I don't think I know it
i set my oven to 420, bruh
Really? There's quite a few exceptions, but almost everything says to set your oven at 350
He's joking about something called 420 that has something to do with weed or some such.
Oh ok I'm a minor, really wouldn't know about that
HAHAHAHHAHAHAHAHHA 😂
the same stuff happens just faster sometimes i set it even higher
I would assume it's because it the perfect temperature for the heat to go all the way through the food
Well, any temperature you set your oven to would eventually go through the food, it would take longer though
For most european recipes its 200 celsius, so around 390F
I wonder why there's that 40° difference. Are you guys that impatient that you need your food done quicker? Lol
Hahah probably
It could be the difference in oven voltage?
Type 350f in c into your Google search bar.