Viking F20143D Use & Care Manual page 12

Solving Baking Problems
Baking problems can occur for many reasons. Check the chart 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, adjust your
recipes and cooking times accordingly.
BAKING PROBLEM REMEDIES
PROBLEM CAUSE
Food browns Improper heating
unevenly
Aluminum foil on rack
or oven bottom
Baking utensils too large
for the recipe or oven.
Several utensils crowded
together
Food too brown Baking utensil too large
on bottom Baking utensil dark or glass
Food dries Oven temperature too high
before Oven door opened too
browning frequently
Cookies too Pans too deep
brown on
Dark cookie sheet
Oven temperature too high
Cookies too Hot cookie sheet
flat
Cake too brown Oven temperature too high
on bottom or
crust forms on
bottom
Cakes burns on Oven too hot
sides or not Wrong pan size
done in center
than
REMEDY
Preheat until oven
indicator light goes out.
Remove foil.
Use correct size utensil.
Leave at least 1 1/2"
(3.8 cm) or more space
between all utensils and
oven walls.
Use correct utensil.
Lower oven temperature.
° °
25 F (14 C) for this type
of utensil.
Lower oven temperature.
Check food at minimum
time.
Use a cookie sheet (not a
baking pan).
Use light, shiny cookie
sheet.
Lower oven temperature
Allow cookie sheet to
cool between batches.
Lower temperature;
if using glass pan, lower
° °
25 F (14 C)
Reduce temperature.
Use recommended pan
size; fill pan no more
2/3 full.
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Conventional/Convection Roasting Tips
Always use the broiler pan and grid supplied with each oven. 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.
•Always roast meats fat side up. 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 the grid in the broiler 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 conventional
baking rather than convection.
•When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry, insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone, fat, or
gristle to ensure an accurate reading. Check the meat thermometer
2/3 of the way through the recommended roasting time. After reading
the thermometer once, insert it 1/2" (1.3 cm) further into the meat,
then take a second reading. If the second reading registers below the
first, continue cooking the meat.
•Roasting times always vary according to the size, shape, and quality of
meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
5°F to 10°F (2.8°C to 5.5°C) lower than the desired doneness. The
meat will continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting to make carving easier.
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