Broiling - Viking VGCC5364QSS Use & Care Manual

Baking
Broiling
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 tithes
accordingly.
Common Baking Problems/Remedies
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not clone 2. Wrong pan size 2. Use recom, pan size
in center 3. Too many pans 3. Reduce no. of pans
Cakes are not level
Food too brown on
top
1. Batter uneven
2. Oven or rack not level
3. Pan was warped
1. Rack position too high
2. Oven not preheated
1. Distribute batter even
2. Level oven or rack
3. Use proper pan
1. Use recom, rack position
2. Allow oven to preheat
3. Sides of pan too high 3_ Use proper Rans
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
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BROIL (Infrared Broil)
The broil burner at the top of
the oven heats the metal screen
until it glows. Heat radiates from
the GourmetGIo
TM
infrared
broiler located at the top of the
oven cavity. The distance
between the foods and the broil
elements determines broiling
speed. For "fast" broiling, food
may be as close as 2 inches
(5 cm) to the broil element or on the top rack. "Fast" broiling is best for
meats where rare to medium aloneness is desired. Use this setting for
broiling small and average cuts of meat
IIIlIlIIiI
CONVECTION BROIL
(Infrared Convection Broil)
The top burner operates at ful
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation oy the motorized fan
in the rear of the oven. Smoke is
reduced since the airflow also
reduces peak temperatures on
the food. Use this setting for
broilino thick cuts of meats.
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