Viking Professional Freestanding Ranges, Use & Care Manual

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37
*Note: The above information is given as a guide only.
Single Rack Time
Food Pan Size Position Temp (min)
BREADS
Frozen Biscuits Cookie sheet 3 or 4 375˚ F (191˚ C) 7 - 9
Yeast loaf Loaf pan 3 or 4 375˚ F (191˚ C) 25 - 30
Yeast rolls Cookie sheet 3 or 4 375˚ F (191˚ C) 11 - 13
Nut bread Loaf pan 3 or 4 350˚ F (177˚ C) 25 - 30
Cornbread 8" x 8" 3 or 4 375˚ F (191˚ C) 20 - 25
Gingerbread 8" x 8" 3 or 4 325˚ F (163˚ C) 30 - 35
Muffins Muffin tin 3 or 4 350˚ F (177° C) 12 - 15
Corn muffins Muffin tin 3 or 4 350˚ F (177˚ C) 10 - 12
CAKES
Angel food Tube pan 3 or 4 350˚ F (177˚ C) 35 - 40
Bundt Tube pan 3 or 4 325˚ F (163˚ C) 35 - 40
Cupcakes Muffin pan 3 or 4 325˚ F (163˚ C) 15 - 17
Layer, sheet 13" x 9" 3 or 4 325˚ F (163˚ C) 30 - 35
Layer, two 9" round 3 or 4 325˚ F (163˚ C) 25 - 30
Pound Loaf pan 3 or 4 325˚ F (163˚ C) 45 - 50
COOKIES
Brownies 13" x 9" 3 or 4 325˚ F (163˚ C) 20 -25
Choc. chip Cookie sheet 3 or 4 350˚ F (177˚ C) 7 -10
Sugar Cookie sheet 3 or 4 350˚ F (177˚ C) 7-10
PIES
Crust, unfilled 9" round 3 or 4 375˚ F (191˚ C) 7 - 9
Crust, filled 9" round 3 or 4 325˚ F (163˚ C) 50 - 55
Lemon meringue 9" round 3 or 4 325˚ F (163˚ C) 10 - 12
Pumpkin 9" round 3 or 4 325˚ F (163˚ C) 45 - 55
Custard Not recommended
ENTREES
Egg rolls Cookie sheet 3 or 4 375˚ F (191˚ C) 15 - 20
Fish sticks Cookie sheet 3 or 4 400˚ F (205˚ C) 8 - 10
Lasagna, frz Cookie sheet 3 or 4 350˚ F (177˚ C) 45 - 50
Pot pie Cookie sheet 3 or 4 375˚ F (191˚ C) 35 - 40
Gr. peppers stuffed 13" x 9" 3 or 4 350˚ F (177˚ C) 45 - 50
Quiche Not recommended
Pizza, 12" Cookie sheet 3 or 4 375˚ F (191˚ C) 15 - 20
Mac. & cheese, frz Cookie sheet 3 or 4 350˚ F (177˚ C) 25 - 35
VEGETABLES
Baked potatoes On rack 3 or 4 350˚ F (177˚ C) 50 - 55
Spinach souffle 1 qt. casserole 3 or 4 325˚ F (163˚ C) 35 - 40
Squash Cookie sheet 3 or 4 350˚ F (177˚ C) 40 - 45
French fries Cookie sheet 3 or 4 400˚ F (205˚ C) 15 - 20
Operation
36
Convection Baking Chart
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.
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
2. Oven too hot Add liquid
3. Wrong pan size 2. Reduce temperature
3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
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
5. Pan too large or convection setting
as needed
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
Baking
Baking