Two things to bake, different temperatures - help
#220540 - 10/20/05 02:25 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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I'm sure this information must be on the Internet somewhere, but I can't figure out how to ask the question so Google finds me the answer. So I'm hoping someone here can help me out - y'all seem to know everything there is to know about cooking.
I have two different dishes I want to bake for the same meal. One (Shell's Meatloaf) calls for a 350 degree oven, the other (Shell's Apple Sweet Potato Scallop) calls for a 375 degree oven. Is there a rule of thumb for how to do this:
Do I cook both at the higher or lower temp?
How much extra time - or less time - do I allow for the one being cooked at the "wrong" temp?
I figure I can get away with it here because the temperature difference is slight, but how big a gap can I manage? For example, what if one dish needed a 300 degree oven and the other a 400 degree oven - is that doable?
Also, I assume I can do this sort of thing for casseroles and meatloafs, but that baked goods like cakes and cookies really should be cooked at the temperature called for in the recipe. Correct?
TIA.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
Edited by Sand (10/20/05 02:30 PM)
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Those two temps are so close it won't matter at all. I would go right in the middle. The only risk is if the meatloaf is baked in one big quantity it could get done on the outside and not the inside, but 375 shouldn't matter. If it was over 400 I would cook the meatloaf in smaller servings. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Just to add a little, I always go with the higher temp and watch the other dish to make sure it doesn't burn. Good question, I always wondered if I was doing it right.
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Funny!
#220681 - 10/21/05 02:57 PM
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epa_ginger
Reged: 02/23/05
Posts: 1158
Loc: Chicago, IL
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I always go with the LOWER. Actually, it's funny, cause most of the time when I'm doing two things at once, they end up being the same temp. Weird how that works. But I'd agree that it's not so big of a difference to worry. I watch everything I bake anyway, and don't rely on recommended times much.
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