Does it take longer to cook two lasagnas?
Discussion
Ended up with more sauce than expected, so have made two lasagnas.
I know that one takes about an hour. If I put them both in the oven, one on top, one on the bottom shelf, and switch them half way through, do I need to allow extra cooking time or will they both cook in one hourg?
BTW, this is not hypothetical, we're live here.
I know that one takes about an hour. If I put them both in the oven, one on top, one on the bottom shelf, and switch them half way through, do I need to allow extra cooking time or will they both cook in one hourg?
BTW, this is not hypothetical, we're live here.
I'm cooking in an oven guys, not a furnaceAh, the observer paradox.
I'd get them heated to a deep cherry red. When they reach the critical temperature (as witnessed by them no longer attracting a magnet) pull them out and let them aircool to anneal.
This will help alleviate stresses, and allow a firm texture to the top, but softer and more malleable underneath.
If you want to get fancy, keep layering on the pasta until you get to about 20 layers and you'll get a Damascus lasagna.
I'd get them heated to a deep cherry red. When they reach the critical temperature (as witnessed by them no longer attracting a magnet) pull them out and let them aircool to anneal.
This will help alleviate stresses, and allow a firm texture to the top, but softer and more malleable underneath.
If you want to get fancy, keep layering on the pasta until you get to about 20 layers and you'll get a Damascus lasagna.
If side by side then they'd take the same time. Swapping shelves would depend on your oven as the lower and middle shelves are not as hot as the upper one. Swapping half way through (as you did) is the best way and then (as you did) keep an eye on things as they will take slightly longer.
dapprman said:
If side by side then they'd take the same time.
No, they would take slightly longer. Think about it - there is more material to heat from chilled up to the requied temperature, this will therefore need more energy. The oven is not working any harder to generate more energy (as the temp setting is the same), so additional time will be needed.calibrax said:
No, they would take slightly longer. Think about it - there is more material to heat from chilled up to the requied temperature, this will therefore need more energy. The oven is not working any harder to generate more energy (as the temp setting is the same), so additional time will be needed.
Negligible. Presuming the oven has been preheated to c.200C, and the lasagnes are at room temperature, the amount of energy lost would not matter especially. You'd lose more energy leaving the oven door open 2 or 3 seconds longer.gonnagetyoursBenny said:
Negligible. Presuming the oven has been preheated to c.200C, and the lasagnes are at room temperature, the amount of energy lost would not matter especially. You'd lose more energy leaving the oven door open 2 or 3 seconds longer.
I'm not even talking about energy loss. I'm talking about energy requirement. If you double the amount of material which is at (say) 20c and it needs to be heated up to 80c, while keeping the applied temperature constant, then the time must vary. I can't be arsed to explain the physics to you in equation form, but it is correct.calibrax said:
I'm not even talking about energy loss. I'm talking about energy requirement. If you double the amount of material which is at (say) 20c and it needs to be heated up to 80c, while keeping the applied temperature constant, then the time must vary. I can't be arsed to explain the physics to you in equation form, but it is correct.
No, you're using convection to heat the lasagnes.A twice as large lasagne would take about 180% of the time of one lasagne. Two equally sized lasagnes would take, as far as anyone is concerned, the same time as one. The temperature inside the oven would remain about the same (almost exactly in a fan oven) so the amount of energy available to each lasagne would also remain the same. Same energy available = same time taken.
gonnagetyoursBenny said:
No, you're using convection to heat the lasagnes.
A twice as large lasagne would take about 180% of the time of one lasagne. Two equally sized lasagnes would take, as far as anyone is concerned, the same time as one. The temperature inside the oven would remain about the same (almost exactly in a fan oven) so the amount of energy available to each lasagne would also remain the same. Same energy available = same time taken.
I should clarify, if using radiation, you would be correct. More molecules to excite = more time taken to cook. But convection only relies on the outside temperature remaining constant, that's why black intercoolers make no difference.A twice as large lasagne would take about 180% of the time of one lasagne. Two equally sized lasagnes would take, as far as anyone is concerned, the same time as one. The temperature inside the oven would remain about the same (almost exactly in a fan oven) so the amount of energy available to each lasagne would also remain the same. Same energy available = same time taken.
but....
The cooking isn't going to be all about just raising the food to a temperature, and then that's it cooked.
There's a substantial element of holding it at a temperature, which is going to be based on time.
At this point, the oven has an easy life as all it needs to do it top up the temperature, they aren't working at full power all the time, just clicking on and off to maintain the temp set on the dial so the worst that would happen is it would need to click that on more often if it needed more power.
ergo QED vis a vis etc double the food is not going to take double the time, and if it's a powerful oven, there's no reason it would take exactly the same time anyway (provided the oven was preheated, so it is just in the "maintaining temp" phase)
The cooking isn't going to be all about just raising the food to a temperature, and then that's it cooked.
There's a substantial element of holding it at a temperature, which is going to be based on time.
At this point, the oven has an easy life as all it needs to do it top up the temperature, they aren't working at full power all the time, just clicking on and off to maintain the temp set on the dial so the worst that would happen is it would need to click that on more often if it needed more power.
ergo QED vis a vis etc double the food is not going to take double the time, and if it's a powerful oven, there's no reason it would take exactly the same time anyway (provided the oven was preheated, so it is just in the "maintaining temp" phase)
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