What is the rule of thumb for adjusting temperature and cooking time when cooking multiple dishes in the oven at the same time? In particular, if the dishes have different required temperatures and/or cooking times, when and how is it feasible to cook both at the same time?
Oven – Cooking multiple dishes at once in the oven
cooking-timeoventemperature
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Best Answer
There aren't any very good "rules of thumb" for specific temperatures or cooking times. I'll take a stab at the question in general terms, but it really will vary depending on the specific dishes. There are other questions which have been asked here that ask about specific cases.
First, timing and temperature are separate issues.
The general answer about timing is to bake until done. Most recipes that require a very particular doneness have some sort of test to determine it (e.g., final internal temperature, texture, brownness level, solidity, etc.). Pull the food from the oven when it satisfies the doneness condition. Most foods will eventually get done at lower temperatures; they may just take longer. Other foods are often not as picky about doneness levels, e.g., stews, casseroles, braises. Longer cooking will often just make the texture more tender, which is often a benefit.
If your goal is to try to have multiple things done at the same time, timing can be more tricky. In that case, you'll just have to take a guess, put foods that need longer cooking in first, and keep an eye on everything. If one particular dish is getting done too quickly, you can often remove it, cover with a lid or foil, and return to the oven when the remaining dish(es) are approaching doneness. For baked goods, they should probably be nearly done before removing and resting. (The gluten structure needs to be stable, usually with interior temp of at least 180-190F.) For other dishes, you may be able to remove from the oven in mid-bake and return after other dishes have "caught up" in doneness level. For food safety reasons, you don't want to "rest" the food too long before returning to the oven, but it can help to balance timing as you're approaching doneness for everything.
There are various charts and tables available for determining how timing will be affected by temperature changes, but frankly they're rarely accurate. Only experience and trial-and-error can tell you how a particular dish or recipe will be affected. This is even more true for full ovens, where temperature fluctuations, steam from other dishes, variations in radiant heat and air circulation produced by other baking vessels, etc. will really create differences in baking times. The only general advice here is to monitor the cooking frequently and use whatever doneness criteria you have.
For temperature, things get a little complicated, but here are some general thoughts for different food types.
Baked Goods
Roasted Meats/Large Pieces of Roasted Food
Roasted Vegetables/Small Pieces of Roasted Food
Covered Dishes/Casseroles
General Tips and Summary