Roasting is cooking in dry heat in an oven or on a spit with the aid of fat or oil. There are two ways of roasting: placing prepared foods, e.g. meat, poultry, on a roosting spit over or in front of intense radiated heat; placing prepared foods in an oven with either. The advantages are: good quality meat and poultry are tender and succulent when roasted; meat juices from the joint are used for gravy and enhance flavor; use of both energy and oven temperature can be controlled; ovens with transparent doors enable cooking to be observed; access, adjustment and removal of items is straightforward; when roasting on a spit, skill and techniques can be displayed to the public; and continual basting with the meat juices gives a distinctive flavor.