A method for preventing temperature overshoot in a cooking appliance of the type using a cooking medium such as oil, shortening, water or air to convect or conduct energy, typically in the form of heat, from the appliance to a food product, said method comprising the step of introducing a cooling element or means to the cooking medium, preferably during the cooking process and continuing it for a period of time after the product has been removed from the cooking medium so as to keep the temperature of the cooking medium in a safe cooking range. The cooling element or means may be a fan located either on the exterior or interior of the cooking appliance, as appropriate, which fan serves to introduce and/or circulate air that is cooler in temperature than the cooking medium, which air may be refrigerated to improve its cooling qualities. Another means for cooling the cooking medium comprises cooling coils, which may also be situated either within the cooking appliance or on the exterior thereof.