How do you judge cooking time when roasting 2 meats in same oven/pan? I can figure out how long to roast one, but can't find info on how to judge the time when roasting 2 or more meats in oven at same time. Do I cook them as if they're attached or by the weight of the largest and remove the smaller a bit sooner?
They should cook quicker than that amount added together but probably longer than if you cooked each piece separately. Add a little time and definitely take the smaller one out first. Use a meat thermometer to make sure they are done. Like Denise says, having them touching will make the outsides cook more quickly than the insides so if you have no choice in this, turn each of them around half way through the baking.
If you cook them on different racks, they will also cook at different speeds. There are a lot of variables here but in any case, they should take a little longer to cook.
that is exactly what you do remembering to leave space between them otherwise it is like they are attached and the open side will cook quicker than the side touching
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