# Is there any use for the lower temperature oven settings? **URL:** \ **Category:** Cafe Society\ **Created:** [November 29, 2016, 12:18am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340 "2016-11-29T00:18:52Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Lumpy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lumpy/32/446_2.png) [@Lumpy](https://boards.straightdope.com/u/Lumpy)\ **Post date:** [November 29, 2016, 12:18am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/1 "2016-11-29T00:18:52Z")
I’ve occasionally set my electric oven to minimum (170°F) to keep stuff warm, but otherwise I can’t remember ever cooking anything at less than 325°. Is there anything you would want to cook at, say 250°? ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [November 29, 2016, 12:24am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/2 "2016-11-29T00:24:15Z")
Keeping plates/food warm [Confit.](https://en.wikipedia.org/wiki/Confit) > [@](#): > > Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature — as opposed to deep frying. While deep frying typically takes place at temperatures of 325–450 °F (163–232 °C), confit preparations are done much lower—an oil temperature of around 200 °F (93 °C), sometimes even cooler. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 29, 2016, 12:30am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/3 "2016-11-29T00:30:49Z")
> [@Lumpy](#): > > I’ve occasionally set my electric oven to minimum (170°F) to keep stuff warm, but otherwise I can’t remember ever cooking anything at less than 325°. Is there anything you would want to cook at, say 250°? 250 sure? Plenty of slow cooked meats get cooked at that level. I even do my steaks at 250-275 for about 25-30 minutes and finish over super high heat on a pan or grill. 170? Not as much, but I’m sure I can come up with something if you’re not a stickler about food safety. ---
**Author:** ![kanicbird](https://avatars.discourse-cdn.com/v4/letter/k/5f8ce5/32.png) [@kanicbird](https://boards.straightdope.com/u/kanicbird)\ **Post date:** [November 29, 2016, 12:32am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/4 "2016-11-29T00:32:36Z")
Even lower for making beef jerky, as low most ovens will go. ---
**Author:** ![TroutMan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/troutman/32/6721_2.png) [@TroutMan](https://boards.straightdope.com/u/TroutMan)\ **Post date:** [November 29, 2016, 12:32am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/5 "2016-11-29T00:32:48Z")
[Slow-roasted brisket](http://www.livestrong.com/article/533495-how-to-make-a-tender-brisket-in-the-oven/) (250°F). ---
**Author:** ![Grumbacher\_Red](https://avatars.discourse-cdn.com/v4/letter/g/85e7bf/32.png) [@Grumbacher\_Red](https://boards.straightdope.com/u/Grumbacher_Red)\ **Post date:** [November 29, 2016, 12:41am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/6 "2016-11-29T00:41:01Z")
Not quite 250, but I have a pound cake recipe that bakes at 275 for 3.5 hours. And to chime in with others have said about slow-roasting meats, pork butts do really well in a cast iron dutch oven at 250 for about 6-8 hours. Low and slow is the way to go. ---
**Author:** ![TroutMan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/troutman/32/6721_2.png) [@TroutMan](https://boards.straightdope.com/u/TroutMan)\ **Post date:** [November 29, 2016, 12:44am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/7 "2016-11-29T00:44:00Z")
And a quick scan found a lot of recipes for low-temperature cooking. Some examples: [Slow roasted chicken](http://allrecipes.com/recipe/214477/simple-slow-roast-chicken/) (250°F) [Low-temp steak](http://modernistcuisine.com/recipes/low-temp-oven-steak/) (160°F) [Pretzels with melted chocolate](http://www.thefoodhussy.com/2014/02/recipe-last-minute-fast-valentines-treat.html) (250°F) [Sweet potato chips](http://minimalistbaker.com/baked-sweet-potato-chips/) (250°F) [Meringue Cookies](http://www.joyofbaking.com/MeringueCookies.html) (200°F) ---
**Author:** ![Lumpy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lumpy/32/446_2.png) [@Lumpy](https://boards.straightdope.com/u/Lumpy)\ **Post date:** [November 29, 2016, 12:46am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/8 "2016-11-29T00:46:52Z")
> [@kanicbird](#): > > Even lower for making beef jerky, as low most ovens will go. I know, it pisses me off that my oven won’t go low enough for jerky. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [November 29, 2016, 1:13am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/9 "2016-11-29T01:13:49Z")
I do _faux_ barbecue – pork shoulder, brisket – at 250 all the time. It’s not the real item but it tastes awfully good, and it’s easier than digging a pit in the back garden. Order a pizza, set oven for 225, delivered pizza goes straight into oven. Keeps it hot and gooey until the conclusion of pizza-eating. ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [November 29, 2016, 1:18am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/10 "2016-11-29T01:18:41Z")
If you’re doing a lot of cooking on your stove top using large, cast iron pans, it helps to pre-heat them in a 200-250 degree oven so they’re hot all the way through, otherwise you can end up with hot spots (or have to take forever waiting for them to heat up…). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 29, 2016, 1:29am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/11 "2016-11-29T01:29:32Z")
> [@Grumbacher\_Red](#): > > Not quite 250, but I have a pound cake recipe that bakes at 275 for 3.5 hours. > > And to chime in with others have said about slow-roasting meats, pork butts do really well in a cast iron dutch oven at 250 for about 6-8 hours. Low and slow is the way to go. Don’t even need a Dutch oven. Do it on the rack and get a nice crispy bark! That’s how I do it the very rare occasion I feel like pulled pork and don’t want to stoke the smoker. Contrary to popular belief, it isn’t any less juicy. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 29, 2016, 1:30am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/12 "2016-11-29T01:30:39Z")
> [@kanicbird](#): > > Even lower for making beef jerky, as low most ovens will go. Oh, that’s a good point. I dry my peppers in the oven this way, too. ---
**Author:** ![Backwater\_Under\_Duck](https://avatars.discourse-cdn.com/v4/letter/b/ba8739/32.png) [@Backwater\_Under\_Duck](https://boards.straightdope.com/u/Backwater_Under_Duck)\ **Post date:** [November 29, 2016, 2:03am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/13 "2016-11-29T02:03:34Z")
I cook brisket at 275. Nothing else will do. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [November 29, 2016, 2:20am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/14 "2016-11-29T02:20:37Z")
I’ve oven-dried peppers, too. As an added bonus, doing so makes the house smell really good. You can also use a slightly-warm oven to hasten the rising of bread. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [November 29, 2016, 2:27am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/15 "2016-11-29T02:27:07Z")
> [@pulykamell](#): > > Don’t even need a Dutch oven. Do it on the rack and get a nice crispy bark! That’s how I do it the very rare occasion I feel like pulled pork and don’t want to stoke the smoker. Contrary to popular belief, it isn’t any less juicy. Man, I wish I’d said that. ---
**Author:** ![Grumbacher\_Red](https://avatars.discourse-cdn.com/v4/letter/g/85e7bf/32.png) [@Grumbacher\_Red](https://boards.straightdope.com/u/Grumbacher_Red)\ **Post date:** [November 29, 2016, 2:30am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/16 "2016-11-29T02:30:38Z")
> [@pulykamell](#): > > Don’t even need a Dutch oven. Do it on the rack and get a nice crispy bark! That’s how I do it the very rare occasion I feel like pulled pork and don’t want to stoke the smoker. Contrary to popular belief, it isn’t any less juicy. Well, good to know! I’ll try it! ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [November 29, 2016, 2:37am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/17 "2016-11-29T02:37:03Z")
I roast my rare prime rib roasts at 200F, so they’re rare all the way through – not just a little bit in the middle. It’s the only way to do them. Also have a 6-hour pork roast recipe using 250F. Gorgeous, and again, no better way to do them. ---
**Author:** ![Exapno\_Mapcase](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/exapno_mapcase/32/1051_2.png) [@Exapno\_Mapcase](https://boards.straightdope.com/u/Exapno_Mapcase)\ **Post date:** [November 29, 2016, 2:56am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/18 "2016-11-29T02:56:41Z")
When your morning newspaper gets wet, the only way to save it is to lay sections flat in a 200° oven, keeping a close watch over it so nothing burns. ---
**Author:** ![dracoi](https://avatars.discourse-cdn.com/v4/letter/d/90db22/32.png) [@dracoi](https://boards.straightdope.com/u/dracoi)\ **Post date:** [November 29, 2016, 3:50am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/19 "2016-11-29T03:50:20Z")
Biscotti also user the lower settings. You have an initial cook at something higher (like 350), cut them into slices and then cook for a longer time at a lower temperature (250-275). The second cook is designed to dry them out so that they’re crunchy all the way through and perfect for dunking in coffee. At a higher temperature, you’d over-brown the outside before getting the middle sufficiently dry. Which is essentially the answer for everything you cook at a low temperature: thorough heat penetration without excessive browning/cooking of the exterior. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [November 29, 2016, 4:59am UTC](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340/20 "2016-11-29T04:59:41Z")
Mine can be adjusted quite low. I can make yogurt in it by setting it to 115 degrees, ideal yogurt-incubating temperature. [Next page](https://boards.straightdope.com/t/is-there-any-use-for-the-lower-temperature-oven-settings/773340.md?page=2)