Viking F131D, Инструкция по использованию и уходу

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Conventional Baking Chart
Recommended Conventional Conventional
Pan Temperature Time
(
o
F) (
o
C) (min.)
BREADS
Yeast Loaf Loaf Pan 375 191 30-35
Yeast Rolls Cookie Sheet 400 204 12-15
Biscuits Cookie Sheet 400 204 8-10
Nut Breads Loaf Pan 375 191 30-35
Cornbread 8”x8” (20x20 cm) 400 204 25-30
Corn Muffins Muffin Tin 375 191 15-20
Fruit Muffins Muffin Tin 475 191 15-20
CAKES/COOKIES
Angelfood Tube Pan 375 191 35-45
Bundt Tube Pan 350 177 45-50
Cupcakes Muffin tin 350 177 16-20
Layer, Sheet 13”x9” (23x33 cm) 350 177 40-50
Layer, Two 9” (23 cm) round 350 177 30-35
Pound Loaf Pan 350 177 60-65
Brownies 13”x9” (23x33 cm) 350 177 25-30
Choc. Chip Cookie Sheet 375 191 12-15
Sugar Cookies Cookie Sheet 350 177 10-12
PIES/PASTRY
Pie Crust 9” (23 cm) round 425 218 10-12
Two Crust, Fruit 9” (23 cm) round 375 191 55-60
Pumpkin Pie 9” (23 cm) round 375 191 40-45
Custard 6 - 4 oz cups 350 177 35-40
Cream Puffs Cookie Sheet 400 204 30-35
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm) 375 191 60-75
Lasagna 9”x5” (23x13 cm) 375 191 55-60
Cheese Souffle 1 qt. (.95 L) 350 177 45-50
Stuffed Peppers 13”x9” (23x33 cm) 375 191 60-70
Quiche 9” (23 cm) round 400 204 25-30
Pan Placement Tips
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that cover
most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans are
used. No pan should be directly above another.
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of each pan
for even air circulation.
•When baking on more than one rack, it is recommended to use the 2nd and
4th ( VGSO166 ) or 3rd and 5th ( VGSO100 ) position for more consistent even
baking.
Single Rack Pan Placement
Multiple Rack Pan Placement