Timing

Can anyone help with timing? I always feel that I am a disaster with this!!!

I have a roast beef to cook using FelandJon's method...A baked ziti, roasted broccoli and roasted potatoes to make in the oven. I was going to make the roasted broccoli and potatoes, put them on the side with tin foil. Then I was going to make the roast beef, then the baked ziti and then heat up the broccoli/potatoes when I am done. What do you all think? AHHHHH!

Re: Timing

Are you letting the roast beef stand?

We are making a prime rib and it will stand for an hour. In that time, I will cook the shells and chicken parm (rotating in the oven). When they come out, the prime rib will go back in at a HIGH heat for another 10 minutes.

I can't help with the mashed potatoes b/c those will be stove top.

But I'm sure if you rotate things, it should be fine.

As I said, we're giving the meat time to stand so that *should* help us!

Good luck!

Re: Timing

I made a list of how long everything needed to go in for as a kind of oven schedule. And I really jammed things in! At one point I had the turkey, two pork tenderloins, Mac and cheese, and stuffing in there! Once the turkey came out I did the Brussels sprouts, corn casserole, and rolls.