This is true for conductive heating. Radiative processes (from burners or oven walls) will be shadowed by an additional cooler object and so the cooking time will be adversely affected. How big is radiation vs conduction?Nugatory said:For a regular (as opposed to microwave) oven... they just cook in parallel without affecting one another. Put the one that needs 50 min in first, 15 minutes later put in the one that needs 35 minutes, take them both out 35 minutes after that. The oven holds 350 degrees throughout.
The relationship between oven loading and cooking time is complicated, as you say. Two large joints of meat, side by side will take almost twice as long as one on its own. (The 20mins per pound rule.) I can't see two X 400g cook-chill giving any trouble.JT Smith said:That's the ideal but in practice one often finds that it will take longer when there's more food in the oven. I've seen fudge factors like 10-15% but it really depends on the oven and what you're cooking. The best bet is to not eat TV dinners in the first place.
Practice, dear boy, Practice.WWGD said:Switching to other aspects, some of these dinners are tastier than anything I am likely to ever be able to cook.
The temperature of 350 degrees is commonly used for cooking because it is hot enough to cook food thoroughly and evenly, but not so hot that it burns or dries out the food. It is also a good temperature for browning and crisping the outside of food while keeping the inside moist.
TV dinners are designed to cook evenly in the microwave by using materials that absorb and distribute heat evenly. The food is also arranged in a specific way to allow for even cooking. Additionally, most TV dinners come with instructions to rotate or stir the food during cooking to ensure even heating.
While it is possible to cook two TV dinners at once, it is not recommended. The microwave may not be able to distribute the heat evenly between the two meals, resulting in one being overcooked and the other undercooked. It is best to cook one TV dinner at a time for optimal results.
The type of plate used for cooking in the microwave can affect the cooking time and results. Plates that are made of materials that do not absorb microwaves, such as glass or ceramic, are best for even cooking. Plates with metallic or reflective designs can cause uneven heating and should be avoided.
TV dinners may have different cooking times due to variations in the amount and type of food in each meal. For example, a meal with more vegetables may take longer to cook than one with mostly meat. It is important to follow the cooking instructions on the package to ensure the food is cooked properly and safely.