Baking at lower temperatures in an oven can have several risks and drawbacks:
Undercooked or unevenly cooked food: Baking at lower temperatures may result in food that is not fully cooked or cooked unevenly. This is especially true for recipes that require a specific temperature to properly cook ingredients, such as meats or baked goods. Undercooked food poses the risk of foodborne illnesses.
Extended cooking time: Baking at lower temperatures typically requires a longer cooking time. This can be inconvenient if you're working with a tight schedule or need to prepare multiple dishes simultaneously.
Altered texture and appearance: Lower temperatures can affect the texture and appearance of certain dishes. For example, baked goods may not rise properly, resulting in denser or less desirable textures. Foods that require a high temperature for browning or caramelization may not develop the desired color or crust.
Food safety concerns: Lower temperatures can potentially create a more favorable environment for bacteria growth. It is important to ensure that perishable ingredients reach safe internal temperatures to prevent foodborne illnesses.
Changes in recipe outcomes: Some recipes are specifically designed to be cooked at certain temperatures for optimal results. Lowering the temperature may alter the intended outcome, affecting taste, texture, and overall quality.
It's important to follow the recommended temperatures provided in recipes to achieve the desired results and ensure food safety. If you need to make adjustments to cooking temperatures, it's best to consult reliable recipe sources or seek guidance from experienced cooks or chefs.