The higher temp is usually for browning, to get a nice golden brown and delicious crust. You need a certain high temperature to achieve carmelization (sugar browning) and Mailliard reaction (protein browning). You can fake this by cooking at a lower temp and then using the broiler. Broilers will burn the food quickly, so watch carefully.

Yak

I’m here to chew bubble gum and kick ass and I’m all out of bubble gum.

Goddammit, you bitch! You never backed away from anything in your life! Now fight! FIGHT!

I am the worst case scenario of Thomas Jefferson’s dream.