As Kristen said, it depends on what you are cooking. If a cake, I'd say no. If you are roasting a chicken, you could put it on high for about 20-30 minutes (with an inch of water in the pan) then turn it down to 375 to continue cooking until done. There is really no "math" that will determine how much less time to cook based on raising the temp 100%
475 is a very hot oven and a long way from 375 so although it depends on what you’re cooking, if I had to guess I would say probably no. It’s too likely that you will burn the outside of whatever you’re cooking before the inside is done. You might be able to tweak the temp a bit - say to 400, again, depending on what you’re cooking, but probably not by 100 degrees.
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If you are roasting a chicken, you could put it on high for about 20-30 minutes (with an inch of water in the pan) then turn it down to 375 to continue cooking until done. There is really no "math" that will determine how much less time to cook based on raising the temp 100%