Baking is ideal for food without a solid structure like doughs and batters. The lower temperatures help slowly build structure while retaining moisture. It’s also great for thicker cuts of meat or casseroles that need to be cooked all the way through, but might be prone to drying out or burning at higher temps. Feel free to keep food covered or uncovered, depending on how much moisture you want surrounding the dish or how much crisping and browning you’re looking for.
Baked goods: cookies, pies, cake, bread, etc.
Pasta dishes: lasagna, ziti, macaroni and cheese
Thicker-cut pieces of poultry or pork
Casseroles.