When roasting, the food is seared at high temperatures and then cooked either on the stove or in the oven. They are baked dry in the oven at temperatures of up to 250 °C.

What should be considered when frying?

Meat in particular should be seared at high temperatures. The proteins caramelize on the surface of the meat and give it a roasted, tasty crust. The temperatures range from 180 °C to over 200 °C.

This method is also used for other protein-rich foods such as fish – but also for vegetables. After browning the meat, the temperature is reduced considerably and the meat is slowly roasted in the oven at a low temperature. This produces tender and juicy roasts.

What should I bear in mind when baking?

In addition to cakes and bread, they also bake pies, casseroles, potatoes, soufflés, puff pastry dishes, pizzas and cookies.

Baking in the oven produces a brown surface (crust). The sugar contained in the food caramelizes, releasing the fragrant and tasty aromas.