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Most of the pathogens in food arise from other people handling it, so they reside on the outside of whatever you are going to eat. If you shove it into a hot oven you will kill the bugs before they have time to replicate, but if you allow it to warm up gradually you may end up with, if not a viable population, a significant quantity of the toxins they exude as they multiply faster in warm conditions.
And, quite simply, if the oven element is on because the oven is still heating up, it will quickly brown the surface of your chicken
Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature.
Unless, of course, you want to ruin a perfect piece of beef.