Abstract: The disclosed cooking device has a cooking cavity with an access opening and a door for closing same, and has a rack in the cavity to support the food to be cooked. The device has electric heating elements in the cavity, and control means that energize the heating elements approximately 10 to 45% of potential high level heat outputs thereof. The total power input of the low level energized heating elements is in the range of 15 to 30% maximum and thus provides heating of air in the cavity only to within the range of 220.degree. to 300.degree. F maximum, without food load, and at a low rate so that the cavity air temperature generally will only exceed the temperature of the food by 20.degree. to 50.degree. F aproximately during a sustained cooking cycle. This low temperature method of cooking does not require personal tending to the food and minimizes the chances of burning the food.