Why are standard ovens/cookers limited to about 220° C?

Any technical reason?





I want to cook my jacket spuds much hotter than this.

Why are standard ovens/cookers limited to about 220° C?
professional ovens are not limited. house ovens protect food from being burned out
Reply:To avoid kitchen fires. Like some people who put the greasie roast or cheesie lasagna in the oven, turn it on to 200C and they happily go to work or shopping. Than surprised that the house burnt down.
Reply:Why? My spuds (I presume you mean baked potatoes) need no more than 200C at most. Or do you prefer your kitchen to catch fire? By the way, you can bake potatoes for 7 minutes in a microwave and finish them off in 15 minutes in a conventional oven.
Reply:Probably for safety reasons.





I cannot thing of anything that would need a higher temperature. I use a fan assisted oven that uses a slightly lower temperature and I think 220 would be equivalent to 200 in a fan oven. I have never gone above 200 and that is only for making bread.
Reply:220 C converts to about 450 F. There is no need to go above this temperature. Things start to melt and fires start! Not good.





Try using your broiler to get the crunch you are looking for. Turn on your broiler, allow it to heat up, then move the pan as close as possible, now watch your food, it burns quickly under the broiler!!!





Hotter does not convert to faster is just converts to burnt on outside and raw on inside.