On Mon, 09 Aug 2004 05:10:44 GMT, "David Hare-Scott"
> wrote:

> What style of
> baking is actually assisted by bottom heat? I am not an expert pastry cook
> but I am guessing that when cooking on a slide in some cases bottom heat
> helps to cook the pastry by heating the slide and this keeps it crisp. Is
> this the case? Does this concept apply to pizza too? What else is bottom
> heat good for?
>
Anything "baked" needs bottom heat and you won't need a
scientific answer to figure it out - all you need is a
little experience. Try "baking" cookies, quick bread, cake
etc with your broiler only and you will answer your own
question.


sf
Practice safe eating - always use condiments