Why couldn’t something that says “Cook at 400 degrees for 15 minutes” theoretically be cooked at 6000 degrees for 1 minute?

Question

Why couldn’t something that says “Cook at 400 degrees for 15 minutes” theoretically be cooked at 6000 degrees for 1 minute?

In: 0

Answer 1

No, because heat doesn’t absorb/spread instantly through food, through material. If you cook it twice as fast for half as long, you’ll get a too-hot outside and a too-cold inside.

Now… at 6,000 degrees, you’re past the auto ignition temperature of the food and parts of the oven itself. It’s going to burst into flames any moment now… I’m surprised it’s still a solid object. You don’t wanna make it that hot 🙂