Conventional Baking Chart; Baking Tips; Pan Placement Tips - Viking Professional Freestanding Ranges Use & Care Manual

Baking

Baking Tips

• Make sure the oven racks are in the desired position before you turn
on the oven.
• DO NOT open the door frequently during baking. Look through the
door window to check doneness whenever possible. If you must open
the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-coated
pans heat unevenly and will not give uniform baking results.

Pan Placement Tips

• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd
and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
Single Rack Pan
Placement
34
Multiple Rack Pan
Placement
Baking

Conventional Baking Chart

Single Rack
Food Pan Size Position
BREADS
Biscuits Cookie sheet
Yeast loaf Loaf pan
Yeast rolls Cookie sheet
Nut bread Loaf pan
Cornbread 8" x 8"
Gingerbread 8" x 8"
Muffins Muffin tin
Corn muffins Muffin tin
CAKES
Angel food Tube pan
Bundt Tube pan
Cupcakes Muffin pan
Layer, sheet 13" x 9"
Layer, two 9" round
Pound Loaf pan
COOKIES
Brownies 13" x 9"
Choc. chip Cookie sheet
Sugar Cookie sheet
PASTRY
Cream puffs Cookie sheet
PIES
Crust, unfilled 9" round
Crust, filled 9" round
Lemon meringue 9" round
Pumpkin 9" round
Custard 6 - 4 oz cups
ENTREES
Egg rolls Cookie sheet
Fish sticks Cookie sheet
Lasagna, frz Cookie sheet
Pot pie Cookie sheet
Gr. peppers stuffed 13" x 9"
Quiche 9" round
Pizza, 12" Cookie sheet
Mac. & cheese, frz Cookie sheet
VEGETABLES
Baked potatoes On rack
Spinach souffle 1 qt. casserole
Squash Cookie sheet
French fries Cookie sheet
*Note: The above information is given as a guide only.
35
Time
Temp (min)
3 or 4 400˚ F (204˚ C) 10 - 12
3 or 4 375˚ F (191˚ C) 30 - 35
3 or 4 400˚ F (204˚ C) 12 - 15
3 or 4 375˚ F (191˚ C) 30 - 35
3 or 4 400˚ F (204˚ C) 25 - 30
3 or 4 350˚ F (177˚ C) 35 - 40
3 or 4 375˚ F (191˚ C) 15 - 20
3 or 4 375˚ F (191˚ C) 15 - 20
3 or 4 375˚ F (191˚ C) 35 - 45
3 or 4 350˚ F (177˚ C) 45 - 55
3 or 4 350˚ F (177˚ C) 16 - 20
3 or 4 350˚ F (177˚ C) 40 - 50
3 or 4 350˚ F (177˚ C) 30 - 35
3 or 4 350˚ F (177˚ C) 60 - 65
3 or 4 350˚ F (177˚ C) 25 - 30
3 or 4 375˚ F (191˚ C) 12 - 15
3 or 4 375˚ F (191˚ C) 10 - 12
3 or 4 400˚ F (204˚ C) 30 - 35
3 or 4 400˚ F (204 ˚ C) 10 - 12
3 or 4 350˚ F (191˚ C) 55 - 60
3 or 4 350˚ F (177˚ C) 12 - 15
3 or 4 350˚ F (177˚ C) 35 - 40
3 or 4 350˚ F (177˚ C) 35 - 40
3 or 4 400˚ F (204˚ C) 25 - 30
3 or 4 425˚ F (218˚ C) 10 - 15
3 or 4 375˚ F (191˚ C) 55 - 60
3 or 4 400˚ F (204˚ C) 35 - 40
3 or 4 375˚ F (191˚ C) 60 - 70
3 or 4 400˚ F (204˚ C) 25 - 30
3 or 4 400˚ F (204˚ C) 15 - 20
3 or 4 375˚ F (191˚ C) 35 - 40
3 or 4 375˚ F (191˚ C) 60 - 65
3 or 4 350˚ F (177˚ C) 45 - 50
3 or 4 375˚ F (191˚ C) 50 - 55
3 or 4 425˚ F (218˚ C) 20 - 25