Lowering oven temp question

I have wondered about recipe directions in which you're told to bake at, say, 425 for so many minutes, "then lower the temperature to 350 and continue baking" for so many minutes. So the food stays in the oven while it's cooling down? Doesn't that negatively affect (eg., dry out, overbake, etc) that food? I hate to admit it, but I've always avoided recipes that require doing this.

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