Baking 2 things at once in oven?

Confuzzled

angeltreats wrote: »

How do you work it out if you don't have a fan oven? We've just moved into a house that came with a geriatric non-fan oven, and it's far hotter at the top than at the bottom. I'm afraid of burning things if I put more than one thing in there that need to be cooked at the same temperature.

i put the item that needs the hotter temperature at the top and use that temp when setting the oven, then i put the other things that need a lower temp on the bottom and just check things more often than i would, this has worked for me for years so it's worth giving it a shot

celyn90

I would avoid cooking tandoori chicken at the same time as butter cookies, but anything else I've done together has been fine I try to use all the space up if I can

(I just sprinkled a load of cinnamon on the cookies, noone noticed)

LameWolf

The only thing I'd say is if there's a chance that one item might bubble over, either put it underneath, or put a baking tray under it.

I've had apple try to escape from apple pie before now, luckily it was on the shelf under the quiche.;)

NualaBuala

Sorry for hijacking this thread but I'd be really grateful if one of you experienced bakers could help me?

I've got 250g of Stork marg in a tub to use up. This is best used up in cakes/scones apparently. I've got plenty of other baking ingredients (butter, eggs, SR/plain/wholemeal flour, oatflakes, golden syrup, treacle, caster and brown sugar, spices, baking powder etc) or will buy them if I think I'd use them up.

It's expensive to use the oven so I want to be sure I fill it as much as possible when I bake. What things could I bake at the same time - i.e. that need the same temperature. I've got a double oven - the bottom (bigger) part is a fan oven if that makes any difference.

Tin-wise, I've got 1 square tin, 1 loaf tin, a pyrex loaf-shaped dish (think it's smaller than the tin) and lots of other pyrex dishes, and a few baking trays. I've also got some fairy cake cases somewhere. I wouldn't mind buying a tin if I think I'd use it lots.

My favourite cakes are probably banana bread and gingerbread but I like most! I quite fancy trying to make parkin some time too if it's not too hard and I could do other things in the oven at the same time.

Patchwork_Quilt

Flapjack and sponge can cook at the same temperature, so you could do that. Biscuits would go in. I think the key thing might be to check your timings - for example, flapjack and sponge cake (in two halves) go in together and you could nip a tray of biscuits in for the last few minutes - as long as you left enough room for them when you started.

At the moment, I am roasting chicken, baking potatoes, braising red cabbage and have some stuffed apples in too. I often do bake ahead and then wrap things up so that the oven is on for the minimum time each week.

tori.k

I'm only posting because i want to crow today i cooked two quiche's a banana & cocolate chip traybake, and a guinea fowl (which bones went to make a rubber chicken soup) all came out fine, not bad for a woman that used to buy a ready cooked chicken for the kids for their christmas dinner

SailorSam

Speaking as a mere man who knows nothing, maybe i'm going to make a fool of myself here but.
couldn't you cover up your biscuits or cake with bacofoil, and sort of tuck it in ?

zippychick

SailorSam wrote: »

Speaking as a mere man who knows nothing, maybe i'm going to make a fool of myself here but.
couldn't you cover up your biscuits or cake with bacofoil, and sort of tuck it in ?

A mere man? :rotfl:

I don't think you actually need to Sam. Plus would covering with foil not alter the cooking time? Perhaps I am wrong as a mere woman? he he

ToriK - Good for you! :j:T

Nuala - don't most things bake at the same temperature except meringues and cakey loaf things? Twinks hobknobs have to be tried out if you haven't already! Fairy cakes also at 180 - or victoria sponge (good for using old fruit up a filling) . Ummmmm banana muffins/loaf banana teabread, flapjacks . Does that help?

Also, freezing marg

SailorSam

zippychick wrote: »

Plus would covering with foil not alter the cooking time? Perhaps I am wrong as a mere woman? he he

Well fancy that, you learn something new every day, cooking times !

I thought when the smoke started coming out of the oven was the 'time' things were ready.

Addiscomber

angeltreats wrote: »

How do you work it out if you don't have a fan oven? We've just moved into a house that came with a geriatric non-fan oven, and it's far hotter at the top than at the bottom. I'm afraid of burning things if I put more than one thing in there that need to be cooked at the same temperature.

We used to be taught that for a gas oven the centre of the oven was the regulo number that was set on the dial. The top shelf was 1 number higher, and the bottom shelf 1 lower. I don't know about electric ovens, as those depend on whether the elements are under the bottom, or behind the side walls.

I would use the centre and lower shelf, and may be swap your items, or extend the timing for the item lower down.