Filling the oven when on

oaksandacorns

Hi

Is there any websites anyone can recommend that tell you what recipes cook at x degrees?

Tonight I'm cooking a pesto/tomato tart at 200degrees for 20/25minutes. I've spent ages trying to find something else I can put in the oven on the other shelf at the same time, a cake or biscuit recipe, or something for tomorrow's tea, but no luck. 

Hope someone can help, it'd really help save energy and money please

bouicca21

A fatless sponge, a pastry case for a sweet or savoury tart.  Reckon you could get away with a Victoria sponge and/or ginger nuts. Though of course ginger nuts would need far less time.

Sky_

In my experience most baked foods aren't overly heat sensitive when you're only taking about 10-20 degrees difference, (apart from more fragile things like swiss-roll, souffle or meringues).  I've cooked cakes at 200 degrees and I've also cooked quiches at 180/190, to allow me to fill the oven.  They just take a little shorter or longer to cook  or may need to be covered towards the end to stop the top 'catching' (burning).  I wouldn't cook quiches above 200 degrees, but cakes with fat in are a lot more forgiving.  Stews, casseroles and roast veg do fine at most temperatures up to 200, so they may be an option.  Fruit crumble does okay between 180-200 and yeast bread will be fine at 190+, but sourdough really needs 220+.

Saying that, similar foods usually require similar temperatures and times, such as pastry dishes all being fairly similar, if that helps. Rock buns and scones cook well well at 200 but don't take long and lots of opening/closing of the oven door also costs money, so that's worth considering too. 

Overall, it depends on what type of foods you like to eat/cook, but I always take cooking temperatures with a pinch of salt, to fit in with what we want to eat that day or that week.

annieb64

Bread would be fine or perhaps something like cheese scones? I made some cheese and olive ones the other day  to use up some olives.Then froze them. We had them with soup for lunch a couple of days later.

oaksandacorns

Thankyou these are really good ideas and I'll give them all a go over the next couple of weeks xx

I'm going to make a spreadsheet with oven temperatures and what I can cook on them.

I put some biscuits in, I made them thinner and they cooked them quicker, I thought if I cooked them high and fast the middles might not bake through and they've come out ok

JIL

I have a cookathon on a Sunday. 
I cook a chicken or a pork joint, maybe a tray of roasted veg, often a soda bread, an apple crumble, potato dauphinose, jacket potatoes. If I'm honest I just put the oven on at the same temperature about 190. I try to do cakes and scones/bread alongside something that is required to have a long bake to ensure I keep the oven door closed. I very rarely use the oven on other days. 

But to answer your question I would suggest flap Jack's or a fruit crumble. 

Siebrie

@Sky_ I'm loving the insight to the behaviours of ingredients! It's really helpful!

goldfinches

You might find some useful ideas among Rukmini Iyer's recipes listed on the Happy Foodie website here. It's my impression that there is more leeway on temperature and timings with the all-in-one traybake style recipes because you can add more or less liquid and/or cover the tray with foil for part of the time in the oven.
I agree that it would be very useful to have suggestions of other things that need the same oven temperature and don't think I've noticed that specifically mentioned anywhere.
Another way to achieve this might be to batch cook so that you're filling the oven with twice or three times as much of the same recipe or nearly the same e.g. pasties with slightly different fillings or 3 trays of chicken thighs with slightly different herbs and spices.

goldfinches

I'm adding another comment to this thread because I just stumbled across this recipe for vegetable peelings on the Sainsby's Magazine site Vegetable crisps recipe | Sainsbury`s Magazine (sainsburysmagazine.co.uk). It looks as though it might be quite forgiving in terms of time and temperature and could be a useful idea for some.

oaksandacorns

goldfinches said:

You might find some useful ideas among Rukmini Iyer's recipes listed on the Happy Foodie website here. It's my impression that there is more leeway on temperature and timings with the all-in-one traybake style recipes because you can add more or less liquid and/or cover the tray with foil for part of the time in the oven.
I agree that it would be very useful to have suggestions of other things that need the same oven temperature and don't think I've noticed that specifically mentioned anywhere.
Another way to achieve this might be to batch cook so that you're filling the oven with twice or three times as much of the same recipe or nearly the same e.g. pasties with slightly different fillings or 3 trays of chicken thighs with slightly different herbs and spices.

This is a really good website link thankyou, new to me lots of inspiration.

oaksandacorns

I found a recipe for making 30 thumbprint cookies today that can cook at 200 degrees. Here's the recipe https://www.bbcgoodfood.com/recipes/thumbprint-cookies