High-Temperature Baking

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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At the other extreme, a very hot oven is often used in restaurant kitchens to finish cooking through a portion of fish whose skin side has been browned in a hot frying pan; pan and fish together are then slipped into the oven, and the fish cooks through in a few minutes with heat from all directions, without the necessity of turning it. A 500°F/260°C oven can also be used to “oven fry” pieces of fish that have been breaded, spread out on a baking sheet, and moistened with oil.