Can you tell us more about what you are cooking?
Sounds like you are doing the 'I've only got one oven but want to cook lots of stuff in it at the same time' trick. It's a great trick and one I frequently employ. If this is what you're going for, can you tell us what else is in the oven with it? Sometimes it's as simple as changing the temperature part way through the cooking, to get both things turning out perfect. Or maybe the other thing doesn't mind the hotter temp (or prefers it). Or change where in the oven each item goes. Or covering one thing, to keep the juices in, or... well there are so many tricks.
Please tell us more and we'll see what we can come up with.
"Or change where in the oven each item goes."
I learned that working a Tex-Mex fast casual restaurant. We had "convection"ovens that even had warmer areas. But every oven is different, but they all have "hot spots" and cooler places.
Your tag says french fries. Are you roasting cut potatoes? If you can only cook them at 350 degrees, I don't think they'll crisp up at all. Limp fries aren't much fun to eat.
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Can you tell us more about what you are cooking?
Sounds like you are doing the 'I've only got one oven but want to cook lots of stuff in it at the same time' trick. It's a great trick and one I frequently employ. If this is what you're going for, can you tell us what else is in the oven with it? Sometimes it's as simple as changing the temperature part way through the cooking, to get both things turning out perfect. Or maybe the other thing doesn't mind the hotter temp (or prefers it). Or change where in the oven each item goes. Or covering one thing, to keep the juices in, or... well there are so many tricks.
Please tell us more and we'll see what we can come up with.
I learned that working a Tex-Mex fast casual restaurant. We had "convection"ovens that even had warmer areas. But every oven is different, but they all have "hot spots" and cooler places.
Together in the same oven