Changing oven temp
I have a recipe that calls for 375 for 30 minutes and then 450 for 25 minutes. The problem is that the oven take awhile to get to 450 so it's not really cooking at the temp. It's actually cooking somewhere between 375 and 450.
So does the recipe take this into account or should I crank the oven to the maximum temp to get to 450 as soon as possible and then start my 25 minutes then?
Wouldn't it be nice to have access to double ovens? Most recipe time/temperature combinations take the variables into consideration . That's why they typically include a "test to see if it's done" step; like the toothpick in the center of a cake layer.
From your description, your recipe is designed to cook the dish at the moderate temperature then brown it or crisp it at the higher temp.
Just try to avoid opening the oven, even when you're tempted to when the temp. change is made.