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can be suitable, depending on the food and the tastes of the people.
* A low-temperature oven, 95 to 160 C, is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 C or more, the water inside the muscle is lost at a high rate.
* Cooking at high temperatures

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