Start with the higer temperature and place that dish in first, after 10-15 minutes, lower the temperature to the lower setting and place you second dish in the oven. Most things, except cakes etc, will cook just fine with a 25 degree temperature variance. Using the higher setting first locks in moisture.
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Fitness Minutes: (2,751)
4/21/13 6:52 P
I always just split the difference on the temperature, start checking on the one the is supposed to have a higher temp at the scheduled time, but leave it in a little longer, and start check in on the one with the lower time 5 or 10 minutes early and remove them both when they seem done. The important thing is making sure that the meat is cooked adequately, if it started out raw. In lots of casseroles the meat is cooked first, so you don't have to worry about that. This works fine for most things; cooking is very forgiving. It does not work too well for baking things like cakes..
Edited by: ROBBIEB7 at: 4/21/2013 (18:55)
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Thanks, KENDILYNN, I asked Betty Crocker the same question and she agrees with you.
Fitness Minutes: (18,007)
868 4/21/13 12:23 A
I've never given a second thought to throwing in two things that cook at nearly the same temp. Especially if any meat is pre-cooked and you're just really reheating/browning a casserole. The problem arises when one thing calls for 325 and the other for 450. Then I'm completely stumped!
What is a good rule of thumb to follow when two dishes require different times and temperatures? Your Fool-Proof Oven Baked Brown Rice needs to bake at 375 degrees for 1 hour while the Almond Chicken Casserole needs to bake at 350 for 25 - 30 minutes. Can both dishes be in the oven at the same time?
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