Can you alternate cooking temp eg short time on high temp instead of long time on lew temp?

[bushbaby_de]

I have a recipe for a casserole that says 90 minutes at 80 degrees c - but its already simmered on the stove for 30 minutes so i'm thinking everything is cooked - am wondering if i can do it on a higher temp for a shorter time for the same results? Am too impatient to wait 90 minutes for food! Thanks

[jack daniels]

did it say to cook on the stove first & then in the oven for 90 mins?
it deoends what type/cut of meat you're casseroling.
your best bet is to check the tenderness of the meat every 1/2 hour or so and stop cooking when you're happy with it.

[bushbaby_de]

its a sausage casserole - it said fry sausages for 5 minutes, then add carrots and onions and fry for further 5 minutes, then add wine and simmer for 10 minutes, then add stock and simmet a further 10 minutes (making 30 minutes in total) then put in the oven at 80 degrees for 90 minutes. So the sausages and veg are i would imagine totally cooked and just got the sauce to reduce, which would be quicker at a higher temp - i just wondered if there were any rules of thumb for changing times in line with temp?

[jack daniels]

OMG! I made a sausage cass not too long ago & I didn't cook it for that long either! I precooked the sausages for 15 mins & then popped it in the oven for an hour with a sachet of coq au vin sauce/water. If you cooked the sausages for 1/2 an hour before putting it in the oven, give it say 45 mins. I had put some chopped carrots, mushrooms, sliced onions, & almost cooked new potatoes in with it.
good luck - hope it turns out ok

[bushbaby_de]

yeah its not out of a packet but pretty much just the wine and stock to reduce. now someone has confirmed my suspicions i'll go whack the over up to 200 LOL
Thanks for taking the time to answer my questions

[jack daniels]

you're welcome - just don't forget the mash! I'll bring the wine LOL