Ex: Cooking 2 pizzas (same temp/time needed) in the oven at the same time. Can I just set the same temperature and time as cooking one, and they’ll both come out perfect still? Why or why not? (Let’s ignore differences in cooking based on which rack the pizza is on lol)
I don’t cook much lol, so I’m trying to wrap my head around how cooking “consumes(?)” heat energy. More food mass isn’t going to *reduce* the temperature in the oven or anything… is it? And, the food masses aren’t connected, so not sharing heat distribution(?), so that seems like they shouldn’t affect each other?
In: Physics
So let’s say you warm your oven to temp. Then you open the door and the temp drops and you put in your frozen fish or whatever. Then 5 minutes later you open the door again and add your frozen fries cos they take 5 minutes less. Yes everything is gonna take longer to cook. Your oven temp is way down cos of the door opening twice. It’s using up energy heating frozen products. And the steam generated from the frozen products is also sapping energy from the whole equation. Plus if you have stuff on the middle and top shelf then the hot air circulation is going to be impacted. It all adds up and generally not accounted for in the cooking guidelines. That’s why they are called guidelines.
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