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Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.

An enclosed compartment, which may be a simple baking container such as a Dutch oven, or a self-contained unit with heating elements that are used for baking, roasting, broiling and heating.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

An oven made of bricks and clay, which is tall and cylindrical in shape. It is used to bake traditional tandoori dishes, such as skewered chicken.

A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial.

A type of oven that uses convection currents to cook food. Fans are used to distribute hot air around the oven, which helps to cook the food more evenly and quickly than in a conventional oven that most often contains two heating elements, one at the bottom that bakes foods and one at the top that broils.

A small electrical oven that uses microwaves to produce heat in food. Foods cook in less time than a conventional oven so traditional recipes must have cooking times adjusted.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread.

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, poultry and vegetables.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A method of cooking food in an oven that surrounds the food with dry heat. Most oven temperature gauges are not very accurate so it is best to use an oven thermometer to ensure that the required oven temperature is attained and that food is cooked properly.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

To cook food in the oven, in a baking dish or pan that is placed in a pan containing water, which will create steam from the heat of the oven.

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

A large, flat stone used for baking breads and pizza. It can be placed in an oven and preheated as the oven preheats.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.