A method of cooking that employs dry-heat in a closed chamber. This is similar to roasting, however, the term is usually applied to pastries, pies, and breads, where roasting usually applies to meats and game.
A dry-heat cooking method that cooks food by surrounding it with hot air in an enclosed chamber such as an oven. The same process may be referred to as roasting, depending on the food item being cooked. For example, meat and chicken are roasted; cakes, bread, and fish are baked.
Application of heat to cure and dry a coating. In automotive refinishing, baking is used to speed up the drying of air-drying finishes and is sometimes called force drying. The metal temperature in refinish baking usually does not exceed 180 degrees.
The "technical" term for warming old audio and video tapes in makeshift light-bulb-in-a-box ovens; such improvised gentle "easy bake" heating re-bonds loosening shreds of magnetic oxide to the tape so Archives Staff get one last clean play through a machine, to record it in digital form
Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. Many household ovens in North America are usually provided with two heating elements, one in the bottom for baking, and one in the top for broiling. The person who does the baking is called a baker.