I need to cook a roast and turn off the oven for two hours. How do I cook my casseroles? Do I take the roast out early or what? I need the roast to be rare and veggies hot
Could you be more specific about why the oven needs to be off for 2 hours? what sort of vegetables/casseroles are you making? Do they require different temperatures? Perhaps there are work-arounds or do-aheads if we knew more about your requirements.