Adjusting Baking Time for Multiple Items

Is it OK to cook 2 apple pies in the oven at the same time and get good results? I assume it can be done, but how much time do I need to add to the normal 1 pie cooking time? I assume the temperature does not change? Any other suggestions?

Not to dilute the thread too much, but in the same vein, does anyone have a method or rule of thumb about determining cooking times in a convection oven vs. the same item in a conventional oven. I just got a convection oven and I'm trying to wrap my head around getting the best out of the convection settings.

Cogito wrote:Is it OK to cook 2 apple pies in the oven at the same time and get good results? I assume it can be done, but how much time do I need to add to the normal 1 pie cooking time? I assume the temperature does not change? Any other suggestions?

I would think that two apple pies in a normal size oven would cook in about the same time as would one pie. If you put them on separate racks, you may want to rotate the top pie to the bottom, and the bottom pie to the top, half way through cooking.

If the crust of the pie isn't as dark as you'd like it after the alloted time, just keep in there an extra few minutes until it is ready.

stevez wrote:Not to dilute the thread too much, but in the same vein, does anyone have a method or rule of thumb about determining cooking times in a convection oven vs. the same item in a conventional oven. I just got a convection oven and I'm trying to wrap my head around getting the best out of the convection settings.

The instruction booklet for my parents' convection oven recommends lowering the temperature by 30 degrees. It doesn't seem to say anything about the length of cooking time.

I usually cook 2 cakes at a time and have never had to add time, but find that it's difficult to place two things in an oven without either putting them on top of each other (thus the facing sides are insulated from the heat) or putting them on the hot spot on either side. I solve this by trying to offset the two cakes (one in front and to the left, one in back and to the right on two different racks) and then rotating them once or twice during baking.

stevez wrote:Not to dilute the thread too much, but in the same vein, does anyone have a method or rule of thumb about determining cooking times in a convection oven vs. the same item in a conventional oven. I just got a convection oven and I'm trying to wrap my head around getting the best out of the convection settings.

My convec has an auto-adjust mode where the temp gets lowered by 25F by default -- and you cut down the cook time anyway. On average about 5 minutes but keep an eye on it.

But don't cut down the time (as much) if there's more than one baking sheet is in the oven.