a meatloaf requres cooking at 300 farenheit for 2 hrs, but you decided to cook it at 600 farenheit for 1 hr...

Question

your result will be different. EXPLAIN.

this question belongs to either cooking or chemistry or whatever it is.

Answer 1

rule of cooking...the thicker it is, the lower the temp and the longer the cook time.

Cooking a thick meatloaf at 600 degress for an hour would complete burn up the outter 'crust'/layer of the meatloaf while leaving the inside almost raw, although i don't think anything at 600 for an hour would really be very raw. In fact, at that point, everything would pretty much burn u[ and become inedible but that is beside the point.

It's a matter of thermal dynamics. The oven doesn't cook the internal meat. The oven transfers heat (energy) to the outter layer of meatloaf which in turn transfers its heat to the next layer of internal meat and so forth until the entire meatloaf is cooked through which takes time (thus the longer cook time). While the inside is slowly recieving its heat transfer to cook, you must keep the outter layer from burning up (hence, the lower cooking temperature)

If you spread that meatloaf out into a big pancake to where there was almost no 'internal' cooking, then you could literally cook it within just a minute or two because the ovens direct heat transfer would be cooking the entire meatloaf instead of relying on internal heat transfer to cook the inner core of the meatloaf.

Answer 2

600 degrees would burn it because 600 degrees is twice as hot as 300 degrees (I cook meatloaf at 450 - just a note). 300 degrees will cook it at a temperature high enough to cook it without burning it, but because there is less heat it will take longer for it to cook all the way through. Also, the two hours is related to keep a sustained temperature for that length of time.

The higher temperature will do different things to the food beginning when you first put it in the oven, and that temperature will continue to do different stuff to the food for that whole hour.

Every food takes x amount of time to be fully cooked, depending on its density/water content (and how how cooked you want it to be). The higher temperature will remove the moisture sooner and start the process of drying out and eventually burning. The lower temperature leaves moisture in longer, which means the actually cooking of the food will take longer.

I don't know if that's the kind of answer you want, but I tried..... (If you want a crunch to meatloaf - cook it at 425 :) )

Answer 3

At 600 degrees it will definitely burn and you will end up with a house full of smoke with all the smoke detectors going off, your neighbors calling the fire department, etc. instead of the yummy meatloaf you'd planned.
Generally though, if you cook meat at higher temperatures than recommended, the outside will be dry and overcooked before the inside is cooked at all. Baked goods cooked at two high a temperature will not rise as they should becasue the outside becomes firm keeping the inside from expanding. It will also stay raw in the middle.

Answer 4

It will cause it to be burnt & hard on the outside & not cooked on the inside. Especially with meat always follow safe cooking inseructions & use a thermometer to be sure. Why the hell are you cooking it so long? Is it huge or something?

Answer 5

The meat will dry out because of what is known as Flash Point. A certain time frame and the meat and vegetables will remain consistant, but beyond that parameter they lose Fluid to fast as Steam and the overall texture of the dish is compromised.

Answer 6

If there was such a thing as 600 degree ovens, it would be burnt to hell and back.

Answer 7

i think it would burn and obviously cuase alot of smoke, lots of it, yep.