- Types:
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crisp, crispen, toast
make brown and crisp by heating
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scald
heat to the boiling point
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soak
heat a metal prior to working it
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calcine
heat a substance so that it oxidizes or reduces
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preheat
heat beforehand
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overheat
make excessively or undesirably hot
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scorch, sear
make very hot and dry
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bake, broil
heat by a natural force
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reheat
heat again
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sizzle
burn or sear with a sizzling sound