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LOUNMOUN Posts: 1,290
12/17/12 10:43 P

Do they have the exact same cooking time even though they are different temperatures for the original recipes? Could you look for a different recipe version with more similar temperatures?

If the time is the same and you want to pull them out at the same time, I would cook everything at 375 but put the higher temp item in about 10 to 20 minutes before the lower temp item.

I don't think you can have a simple mathematical formula where you just add or subtract 2 minutes for every 25 degrees because some food types cook longer than others. I think it makes a difference what the two items (size/density) are and if there is liquid in the dish.

A few days ago I was baking pork chops and whole potatoes at the same time and I wasn't going to be available to take one thing out early or start them at different times. I put both in the oven at 350F at the same time. I added some water to the baking dish with the pork chops and covered it with foil. I baked everything for about an hour- ordinarily I would bake the pork chops for about 30 minutes and not add the extra liquid. The pork chops were cooked and not dried out but the water in the dish was pretty much gone.


www.ochef.com/878.htm

YOJULEZ SparkPoints: (15,605)
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12/9/12 2:33 P

Put the potatoes in first and let them go for a bit, maybe 10-15 minutes, then put in the pork chops. Then when the pork chops are done, take them out and tent with foil, and check the potatoes. If they're done you're good to go, if they need to go a bit longer the foil on the chops will keep them warm.

KYLAR_STERN SparkPoints: (22,233)
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12/9/12 2:28 P

Ok, thanks for that. Going with the meat recommendation does seem smart. Add about 10 minutes do you think for the potatoes at 50 degrees cooler? I have this problem where I don't like eating lukewarm food so I really like pulling it all out of the oven at once...

YOJULEZ SparkPoints: (15,605)
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12/9/12 2:24 P

I go with whatever the meat needs. 50 degrees is quite a difference and you don't want to dry the pork chops out. The potatoes will just need more time. Also sometimes I take the meat out when it's done, since it should rest for a bit anyway, and then crank up the heat on whatever else I'm making that would require a higher temp.

KYLAR_STERN SparkPoints: (22,233)
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12/9/12 12:54 P

What do you all do when there are two things you want to try for dinner and the recipes call for different oven temperatures? For me, its a baked pork chop with panko at 375 and maple roasted sweet potatoes as the side at 425. Do you just do them at 400 and add 2 min to one and subtract 2 on the suggested cooking times if you've never made either one before?

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