WHAT IS THE DIFFERENCE BETWEEN BAKE VS. BROIL VS. ROAST?

Knowing the differences between bake vs. broil vs. roast oven settings can help create a properly seared piece of meat or a perfectly crisped cookie. Use this guide to understand the types of foods, cookware and recipes to use for these settings and to fine tune your baking, roasting and broiling techniques.

• Baking, roasting and broiling are all functions of your oven and they are each used to produce specific results.

• Broiling can mimic grilling and cooks food using high temperatures. When food is placed close to the heat source, it cooks quickly and produces a seared or charred edge.

• Baking uses dry heat at lower temperatures to slowly cook unstructured food such as batter or dough, gently browning the surface while solidifying the interior.

• Roasting is similar to baking, but uses higher temperatures to cook food such as prime cuts of meat and vegetables, while also producing a crisp, caramelized surface.

Whether you have a conventional or convection oven, gas or electric range, double wall or countertop oven, these cooking methods and settings apply. If you have more than one of these appliances, you can use one to bake or roast, while broiling in the other. Discover more about how a convection oven works and how to use it for cooking and baking. Learn how to grill indoors in the oven as well.

WHAT DOES BROIL MEAN IN AN OVEN?

The broil setting on your oven cooks food quickly with direct heat—typically at 550°F (289°C)—and produces a seared finish that’s similar to grilling. Smaller or countertop ovens usually preheat to the broiling temp faster, so you can quickly finish baked or slow-roasted dishes with crisp browned edges.

Food must be placed close to the broiler for the heat to successfully reach and cook it. Depending on your oven, this may mean moving the rack to the top or bottom of the oven. Broiling sears the surface of food and works great for cooking thin meats and vegetables. This method can also be used to add texture to the surface of food that has already been cooked using another method like baking or roasting.

WHAT FOOD CAN YOU BROIL?

Broiling is ideal for food such as thin cuts of meat like steak or boneless chicken and fish. Browning or searing cut fruits and vegetables can help add dimension and depth of flavor to these foods as well.

• Thin slices of meat—like those on bacon-wrapped scallops—can be assembled quickly, then seared and ready to eat after a brief stint under the broiler.

• Broil diced or sliced pineapple to caramelize the sugars for a quick and delicious side to accompany fish or chicken.

• For a quick, mouthwatering supper, use a countertop oven like this one from KitchenAid brand to broil seafood like salmon or halibut.  

• You can finish savory sides like loaded potato slices with a few minutes under the broiler to give them an extra bit of crispy brown texture. 

• Running sliced bananas under the broiler for a few minutes makes a quick and easy dessert drizzled with a chocolate, hazelnut spread.

HOW DO YOU BROIL IN THE OVEN?

When broiling, place your oven rack as close to the heat source as possible, whether that’s the top or the bottom of your oven. Because electric and convection ovens provide drier heat and convection circulates air, they are both ideal for broiling. Use all-metal pans (stainless steel, carbon steel or cast iron) to avoid damaging more sensitive cookware with the intense heat.

WHAT IS THE BAKE SETTING ON AN OVEN?

Baking uses dry heat to surround food with hot air that is set to temperatures up to 375℉ (190℃). Use your oven’s bake setting with the rack placed in the center so hot dry air surrounds the pan evenly and cooks the food slowly without causing the surface to brown or crisp too much or too quickly. 

WHAT FOODS CAN YOU BAKE?

Baking is ideal for unstructured foods that require slow cooking such as cake batter, cookie or bread dough, custard, quiche, souffle and oven-baked ribs.

• Gently cook vegetables in a marinara sauce, then sprinkle cheese on top for a satisfying appetizer. 

• You can easily bake finger foods like kale or spinach chips in the oven for a healthy, savory snack.

• Bake a batch of homemade scones and a loaf of banana bread for Sunday brunch with a seasonal quiche.

• There are endless possibilities for baking cookies—from thin and crisp to soft and chewy. 

• And every party is more festive with a decadent chocolate cake or a fruit-filled pie.

HOW DO YOU BAKE IN THE OVEN?

You can bake with any oven-safe cookware, including stainless steel, cast iron, glass, ceramic, nonstick or silicone with the rack placed in the center of the oven to heat all sides evenly. Baking your food uncovered generally produces a browned or crisp surface, while covering it keeps the surface moist and can steam the food.

WHAT IS ROASTING IN AN OVEN?

Roasting, like baking, is a method of cooking that uses hot, dry air to cook food in the oven, but at higher temperatures. Roasting is typically used for foods with a solid structure such as vegetables and meats. Roasting uses the bake setting at 400ºF (204ºC) or higher to brown the surface and develop flavor.

WHAT FOOD CAN YOU ROAST?

Roasting browns and caramelizes the surface of food, producing complex flavors, and is often the best method for cooking prime cuts of meat and vegetables.

• Whole chickens are often roasted, while cut parts—such as chicken breasts, thighs and drumsticks—are typically baked. 
• Use a lower temperature for a longer period to produce tender, juicy slices of meats like pork shoulder.

• Brussels sprouts are roasted to soften them, while keeping the surface lightly charred, adding a smoky flavor to a variety of dishes.

• Use high heat roasting to soften the centers and char the edges of mixed vegetables or garlic potatoes.

HOW DO YOU ROAST IN THE OVEN?

Roasting, like baking, is typically done with the oven rack positioned in the center of the oven to allow the hot, dry air to evenly surround the pan. Roast food in oven-safe cookware that has sides to catch fat and juices. 

You can set the meat on a rack in the pan to lift the food away from the pan drippings so all sides can brown evenly. Sometimes meat is roasted using a combination of high and low temperatures to help keep it moist and tender while also browning the surface.

CONVECTION BAKE AND CONVECTION ROAST VS. BAKE AND BROIL: WHAT’S THE DIFFERENCE?

If your electric oven has convection, it may have settings for bake, convection bake and/or convection roast, as well as broil. Conventional and convection ovens both cook food by surrounding the dish with dry heat.

The heating elements in conventional ovens are on the top and bottom only, which can cause areas of uneven temperatures inside the oven. Convection ovens use a fan to circulate the heat and a true convection oven has a fan and a third heating element in the back of the oven to allow for even cooking on multiple racks.

Depending on where you place your dishes in a conventional oven, uneven temperatures may complicate cooking multiple dishes simultaneously. The fan in a convection oven helps move hot air evenly around all dishes across all racks. In addition, it removes excess moisture, which helps produce crispy meats, caramelized vegetables and flaky, fluffy baked goods.

WHEN TO USE BAKE VS. ROAST VS. BROIL OVEN SETTINGS 

Understanding the important differences between your oven’s settings for baking, roasting and broiling will help you expand your culinary horizons. You can produce baked goods that have a light, delicate crumb with a crisp, flaky edge as well as juicy roasts with deep, caramelized flavor. 

You can quickly put a charred, crisp finish on appetizers or slow-cooked dishes with your broiler. You can experience a whole world of cooking possibilities when you know how and why to use your oven settings properly. After baking, roasting or broiling, clean your oven glass with this easy how-to guide.