Two ways you could do this:
Cook meat and veg separately because their oven temperatures are substantially different.
Maybe do the lamb first, take it out, tent with foil (for the juices to reabsorb).
While lamb is resting, do the potatoes and parsnips at around 225F, checking for doneness near the end of that time.
You could do them all at 180, check intermittenly, remove potatoes and parnips when done (about 35-40 min), cover to keep warm, finish lamb and serve all.
Unfortunately mine is not an answer but a question similar to the original one. I have a potato casserole to be baked at 350 for 1 1/2 hours and I am roasting a chicken at 425. Only one oven, any suggestions???
I see that it has been six years since my last non-answer, but the question cannot be answered without more specific info. Are you roasting carrots and baking carrot cake? Are you making salmon salami and apple pie? There are answers to be had, but require ingredients, as do we all. Best
I'm a big proponent of toaster ovens. Use it when I can, instead of the stove (if possible). I would stick the larger item in the stove, and a smaller item in the toaster oven.
I would set the temperature in between -- and the one that was supposed to bake at 400 will finish a little sooner. The temps are so close that I wouldn't worry about it burning or the like.
Depends on what the items are and how big a temp differential. If it's broad, e.g., one needs 2 hrs at 325, and another 30 min. at 450 - adjusting for simultaneity would be pushing it. However, if it's a narrow temp. spread (e.g., 325 & 350) sometimes you can find a work-around....i.e., split the temp difference, adjusting times proportionately. Alternately, if say a roast needs 2 hrs at 325, and a side 1/2 hr at 350, just turn up the oven during the last 1/2 hour - or better yet, do it while the roast is resting. (Anything that holds well or rests before serving coordinates well that way, unless of course, the 2nd item also needs a long time in the oven.)
You probably can't in the same oven. Depending on what the items are you might be able to adjust cooking times to get them to cook in the same over at the same time, or cook one ahead of time and warm it up before serving, but that's all highly dependent of what you're making
It would be good to know what the two items are, Jamie Nelson. Tough to give a "scientific" answer when you don't have enough given info. I don't agree with the idea that it can't work, because I'm faced with doing it all the time.
I'd just like to say that of the two ingredients, baking potato and pork chop--the potato is your friend and the pork chop is your challenge. I would put them both in the oven at 425 but take the chop out and finish it in a hot fry pan until it crackled on the fat side.
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Cook meat and veg separately because their oven temperatures are substantially different.
Maybe do the lamb first, take it out, tent with foil (for the juices to reabsorb).
While lamb is resting, do the potatoes and parsnips at around 225F, checking for doneness near the end of that time.
You could do them all at 180, check intermittenly, remove potatoes and parnips when done (about 35-40 min), cover to keep warm, finish lamb and serve all.
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