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Operation

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26

Operation

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart below
for the causes and remedies for the most common problems. It is
important to remember that the temperature setting and cooking
times you are accustomed to using with your previous oven may vary
slightly from those required with this oven. If you find this to be true, it
is necessary for you to adjust your recipes and cooking times
accordingly.

CONV ROAST*

(Convection Roast)

The convection element runs in
conjunction with the inner and
outer broil elements. The
reversible convection fan runs at
a higher speed in each
direction. This transfer of heat
(mainly from the convection
element) seals moisture inside
of large roasts. A time savings is
gained over existing, single fan convection roast modes. Use this
setting for whole turkeys, whole chickens, hams, etc.

*Note:

This function uses a high-speed convection fan for optimum

cooking performance. Some noise may be noticed from this high fan
speed. This is normal. 

Note:

You can also roast foods using bake settings. See the “Baking”

section for additional information.

Roasting Tips

ALWAYS

use pans with low sides such as a broiler pan. The 

hot air must be allowed to circulate around the item being roasted. 

DO NOT

cover what is being roasted. Convection roasting seals in

juices quickly for a moist, tender product. Poultry will have a light,
crispy skin and meats will be browned, not dry or burned. Cook meats
and poultry directly from the refrigerator. There is no need for meat or
poultry to stand at room temperature. 

• As a general rule, to convert conventional recipes to convection

recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.

ALWAYS

roast meats fat side up in a shallow pan using a roasting

rack. No basting is required when the fat side is up. 

DO NOT

add

water to the pan as this will cause a steamed effect. Roasting is a dry
heat process.

• Poultry should be placed breast side up on a rack in a shallow pan.

Brush poultry with melted butter, margarine, or oil before and during
roasting.

• For convection roasting, 

DO NOT

use pans with tall sides as this will

interfere with the circulation of heated air over the food.

• If using a cooking bag, foil tent, or other cover, use the conventional

bake setting rather than either convection setting.

Problems

Cause

Remedy

Cakes burned on the  1. Oven was too hot

1.  Reduce temperature

sides or not done 

2.  Wrong pan size

2.  Use recom. pan size

in center

3.  Too many pans

3.  Reduce no. of pans

Cakes crack on top

1.  Batter too thick

1.  Follow recipe 

Add liquid

2.  Oven too hot

2.  Reduce temperature

3.  Wrong pan size

3.  Use recom. pan size

Cakes are not level

1.  Batter uneven

1.  Distribute batter evenly

2.  Oven or rack not level 2.  Level oven or rack
3.  Pan was warped

3.  Use proper pan

Food too brown on 

1.  Oven door opened 

1.  Use door window to

bottom

too often

check food

2.  Dark pans being used 2.  Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4.  Wrong bake setting

4.  Adjust to conventional  

or convection setting 

as needed

5.  Pan too large

5.  Use proper pan

Food too brown on 

1.  Rack position too high 1.  Use recom. rack position

top

2.  Oven not preheated

2.  Allow oven to preheat

3.  Sides of pan too high

3.  Use proper pans

Cookies too flat

1.  Hot cookie sheet

1.  Allow sheet to cool

between batches

Pies burned around 

1.  Oven too hot

1.  Reduce temperature

edges

2.  Too many pans used

2.  Reduce no. of pans

3.  Oven not preheated

3.  Allow oven to preheat

Pies too light on top

1.  Oven not hot enough 1.  Increase temperature
2.  Too many pans used

2.  Reduce no. of pans

3. Oven not preheated

3. Allow oven to preheat

Common Baking Problems/Remedies

convection roast

Roasting

Summary of Contents for D3 F20937C

Page 1: ...Corporation 111 Front Street Greenwood Mississippi 38930 USA 662 455 1200 For product information call 1 888 845 4641 or visit the Viking Web site at vikingrange com Freestanding 30 Dual Fuel Self Cle...

Page 2: ...______________________16 Cooking Vessels___________________________________________18 Oven Features ______________________________________________18 Rack Positions_____________________________________...

Page 3: ...All safety messages will identify the hazard tell you how to reduce the chance of injury and tell you what can happen if the instructions are not followed WARNING CAUTION WARNING If the information in...

Page 4: ...er hot surface burners cabinet storage should not be provided directly above a unit If storage is provided it should be limited to items which are used infrequently and which are safely stored in an a...

Page 5: ...etop cooking surface during a clean cycle should be avoided Getting Started Warnings 8 Cooking Safety cont NEVER use aluminum foil to cover oven racks or oven bottom This could result in risk of elect...

Page 6: ...nd surrounding area become hot enough to cause burns After oven is turned off DO NOT touch the oven vent or surrounding areas until they have had sufficient time to cool Other potentially hot surfaces...

Page 7: ...aking and broiling modes up to eight cooking modes in all to make even your most challenging baking projects a success Exclusive one piece tooled and porcelainized cooking surface contains spills for...

Page 8: ...wned in high broil LOW BROIL Use this setting for delicate broiling such as meringue SELF CLEAN Use this function to clean oven Convection Dehydration TRU CONV Use this function to dehydrate fruits an...

Page 9: ...ng the food Reduce the flame if it is extending beyond the bottom of the cooking vessel A flame that extends along the sides of the vessel is potentially dangerous heats the utensil handle and kitchen...

Page 10: ...time can vary based on some external factors such as room temperature and power supply A significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for th...

Page 11: ...ins rolls and frozen convenience foods For three rack baking use any combination of rack positions 2 3 4 and 5 For two rack baking use rack positions 2 and 4 or positions 3 and 5 Remember that the rac...

Page 12: ...hot air system is especially economical when thawing frozen food Use this setting for baking and roasting two element bake TRU CONV TruConvec The rear element only operates at full power There is no d...

Page 13: ...h Cookie sheet 3 or 4 375 F 190 6 C 50 55 French fries Cookie sheet 3 or 4 425 F 218 3 C 15 20 Note The above information is given as a guide only Single Rack Time Food Pan Size Position Temp min BREA...

Page 14: ...ts fat side up in a shallow pan using a roasting rack No basting is required when the fat side is up DO NOT add water to the pan as this will cause a steamed effect Roasting is a dry heat process Poul...

Page 15: ...the oven Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier Conventional Roasting Chart when using the Bake or Convection Bake setting Note The above information is...

Page 16: ...ion Broil The top element operates at full power This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven Smoke...

Page 17: ...broil element might cycle on and off if an extended broiling time is required A built in smoke eliminator in the top of the oven helps reduce smoke and odors low broil Broiling Tips ALWAYS use a broil...

Page 18: ...onvection Broil 5 7 Fillets 1 lb Convection Broil 5 6 Convection Dehydrate Defrost Convection Dehydrate This oven is designed not only to cook but also to dehydrate fruits and vegetables 1 Prepare the...

Page 19: ...r complete instructions NEVER USE AMMONIA STEEL WOOL PADS OR ABRASIVE CLOTHS CLEANSERS OVEN CLEANERS OR ABRASIVE POWDERS THEY CAN PERMANENTLY DAMAGE YOUR OVEN 36 Any piece of equipment works better an...

Page 20: ...y in attempting to light and extinguish the burner the grill should not under any circumstances be used during a power failure The grill burner control should always remain in the OFF position during...

Page 21: ...the self clean cycle 5 When the cycle is completed turn both the oven selector and temperature control knob to the OFF position When the oven has completely cooled open door and remove any ash from th...

Page 22: ...doors make sure the pins are properly installed in the hinges Failure to do so can result in personal injury to hands and or fingers Door Replacement and Adjustment 1 1 2 2 3 2 3 4 Reinstall door to r...

Page 23: ...s Air shutters not properly adjusted Service Information If service is required call your dealer or authorized service agency The name of the authorized service agency can be obtained from the dealer...

Page 24: ...warranty and applies to products purchased and located in the United States and Canada Products must be purchased in the country where service is requested If the product or one of its component parts...

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