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To: Gauguin who wrote (51958)6/8/2000 12:53:00 AM
From: JF Quinnelly  Respond to of 71178
 
I used to work in a pizza joint, one of the more illustrious occupations in my stellar career. We used 500-550 degree ovens, although on a Friday night they couldn't maintain that temp with the doors opening every other minute. One thing a 500 degree oven does is give you hash marks on your forearms when you touch the door as you reach in with paddles and brooms.

Here's a cool site I found tonight:

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To: Gauguin who wrote (51958)6/8/2000 2:09:00 AM
From: Edwarda1 Recommendation  Respond to of 71178
 
If you are browning a roast before slow cooking, you often start at 500 degrees.


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