1.   Place on a baking sheet and bake in a very low oven until crisp.

2.   Put a few drops of natural vanilla essence into a pan of water and place in a low oven.

3.   The madeira cake is cooked at a fairly low oven temperature as overheating halts the action of the raising agent and the cake becomes rather solid.

4.   After browning, the shanks are braised with peppers, onion and garlic in a low oven, as slowly as you can do it.

5.   Cover the pan and keep warm in a low oven until the lamb is ready.

6.   Cover bowls and keep warm in a very low oven while finishing the cooking, or serve each batch fresh from the pot.

7.   Drain on paper towel, and keep warm in low oven while cooking remaining salmon.

8.   I steam the lobster, then massage the meat with olive oil and warm it in a very low oven to keep it very, very moist.

9.   Keep warm in a low oven while frying remaining rolls.

10.   Keep each batch of cakes warm in a low oven while you make the rest.