Meat
Actually, I'd rather think that with smaller cuts of meet, the danger would be bigger. With large cuts, the time it takes for the center to heat beyond danger zone is far longer then the heatup time anyway by a factor of 2-6. With smaller cuts, that would be about 1.
What I mean is that a huge roast takes, lets say, 2 hours in a oven when preheated. When not preheated, the roast may take 20-30 min longer. That is only 1/4 of the cooking time more, which means 1.25h times the total cooking time or maybe 1 bacteria generation.
With smaller cuts, which might only take about 30 min preheated, the total cooking time might go up to an hour or so, effectivley dubbleing the ccoking time.
Raw breads and sponge cakes though do need a verry hot oven to start. They absorb a lot of heat at the beginning and need the structure to solidify rather quickly.
One slightly off-topic thing about meat: Miele offers a special function for cooking bigger cuts of meat. The oven automaticly heats to a temperature of about 230C (450F) independet of selected temp to ensure quick heating and a good searing with maximum power used (I think all elements are used) and then slows down to the selected temp using only the convection heating.
Allows you to use lower temps and get more exact results with less effort. Combined with their moisture assist system, most meats do not need to be doused at all and still get a perfectly crispy crust.