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>4) If you put a frozen pizza in a cold oven it will always be burnt because by the time the inside is cooked the outside has become overcooked and burnt This
by imh 8y ago
>4) If you put a frozen pizza in a cold oven it will always be burnt because by the time the inside is cooked the outside has become overcooked and burnt
This seems backwards. The hotter the oven, the less time for the heat to diffuse inwards before the outside is burnt. The lower the temperature, the more even the heat.
I'd imagine the reason not to put it before it's done preheating is standardization. If my oven takes 5 minutes and yours takes 10 to get to 400, there's no way to write one single set of directions for how long to cook it from the time of powering it on. It's hard enough with everyone's different freezer temperatures.
- franciscop 8y agoYes, but the hotter it is the faster the outside will burn at a faster rate. If you want meat evenly cooked, it is slow and steady fire. If you want it crusty on the outside but raw inside, you would use strong fire. That is why you unfreeze food at room temperature and not in the oven. PS, I found best results with a bit of microwave first (to unfreeze the inside, the microwaves do penetrate quite well) and then to the oven.