I have three dishes that need to be baked but all have different temps.
My oven is a standard, 80's range with oven and broiler – nothing special.
I am cooking
- a Leg of Lamb of 5 lbs at 450, which gets reduced after 20mins to 400 degrees for an hour.
- Hasselback Potatoes at 425 degrees for about 45 mins
- a green bean casserole at 350 for 30 mins.
How do I do this, practically for this Easter dinner? I've got other things that I'm serving, but those are all stove-top dishes or cold dishes.
Best Answer
If you're going to cook all three at the same time, something is going to be hotter than it should be or colder than it should be. If you're not making a soufflé, or something very small like cookies, you have a little flexibility and variation in temperatures.
You can adjust for the speed issues by having it in the oven for a longer or shorter time than called for. You can fix the browning by covering it with foil, or giving it some time under the broiler at the end - the latter being more reliable than the former.
I don't know about your potatoes but I'll assume they need to brown. Here is how I would run it, for a 6pm dinner:
By the way, I wrote this timeline from the bottom up and you can do the same next time you're trying to work out timings.