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Pemanggangan: Perbezaan antara semakan

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[[Image:16-alimenti, arrosto,Taccuino Sanitatis, Casanatense 4182..jpg|thumb|right|Pemanggangan, [[manuskrip berilustrasi]] Zaman Pertengahan ([[Tacuina sanitatis]] casanatensis abad ke-14)]]
 
ForUntuk roastingmemanggang, themakanan fooddimasukkan mayke bedalam placed[[Perkakas onmemasak adan rack,perkakas inmembakar|talam abakar roastingjeluk]] panlalu or,diletakkan todi ensureatas evenrak, applicationatau ofuntuk heat,memastikan mayhaba beyang rotatedsama onrata, diputarkan dengan amenggunakan [[spitPencucuk (cookingalat bantu aidememasak)|spitpencucuk]] oratau ''[[rotisserie]]''. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several theories for roasting meats correctly: low temperature cooking, high temperature cooking and a combination of both. Each method can be suitable under the appropriate circumstances.
* A low temperature oven, 95°C to 160°C (200°F to 325°F), is best when cooking with large cuts of meat, turkey and whole chickens. The benefit of slow roasting an item is less moisture loss and a more tender product. At higher temperatures, 200°C (400°F) or more, the water inside the muscle is lost at a high rate.
* Cooking at high temperatures is beneficial if the cut is small enough (filet mignon, strip loin) to be finished cooking before the juices escape.
Diambil daripada "https://ms.wikipedia.org/wiki/Pemanggangan"