Baked goods are very temperature/time dependent and do not adjust well to either higher or lower temperatures than those recommended in the recipe. They may also call for placement in a particular part of the oven and moving them to the top or bottom can cause excessive browning and/or burning. Super sensitive pastries should be baked alone.
In general, when baked goods aren’t involved, the oven temperature can be set at an average of those suggested for each recipe. So, if one calls for 400 degrees and the other for 350, the oven could be set at 375. Ovens are often inaccurate by 25 degrees so the roasting/ baking times provided are general estimates and might need to be adjusted. The cook will have to keep an eye on each item in the oven to make sure they are removed when they are finished.
■ As for browning, you can either sear the meat first on the stovetop or in a high oven (probably best for poultry) or do a “reverse sear” where you turn the oven up right before serving and blast it with high heat for 5-10 minutes (works well for beef, pork, lamb, etc.). Also, the reverse sear can give you time to get your other food into serving dishes, make gravy, etc. before serving.
■ If you’re roasting at a higher temperature to accommodate other foods, the outer layer of meat may get done too quickly. Covering part or all of the roasting meat with foil may help. If this is insufficient, cover completely and remove from the oven for a few minutes for the meat to rest and “even out” a bit in temperature, then return. Don’t let it sit out too long.
Roasted Vegetables/Small Pieces of Roasted Food
■ These are also fairly flexible, but if cooked too long they can dry out and shrivel, and if cooked at too low of a temperature, it can take a long time for dense veg etables to soften (e.g., potatoes, carrots, etc.).
■ They also often release a lot of moisture into the oven, which can affect other dishes, particularly those where browning is desired. This latter point applies to most roasted items cut into small pieces. It is often helpful to temporarily remove any items that release a lot of steam during the browning phase of other foods. (Cover with foil and return to oven to warm before serving.)
Covered Dishes/Casseroles
■ The above dishes are often primarily baked uncovered in the oven. Dishes baked inside of pots or in other covered vessels are usually less sensitive to temperature changes, unless the temperature is really high which can cause some foods to stick and burn to the cooking vessel. Again, most foods will eventually cook at lower temperatures, though the total time can be hard to predict until you experiment.
■ Using a cover over some of your dishes will also prevent excess moisture in the oven. Excess moisture is usually undesirable in most circumstances, since it can interfere with browning. However, it can be used to your advantage in limited circumstances, such as during the first 10-15 minutes of baking for bread and similar baked goods, when oven spring is required before the crust dries out and sets. Consider making adjustments as necessary to dishes that request a phase baked covered and another uncovered. Often continuing the covered bake for a longer time will only result in more tenderness in the dish, and it may be an effective way to allow the oven to be used at a lower temperature with a longer bake. Just like the “reverse sear” for meat, a dish that needs to be uncovered for a final portion of the bake can often be finished with a final high-heat blast or a few minutes under the broiler.