Broiling; Broil (Infrared Broil); Convection Broil (Infrared Convection Broil) - Viking 30” Use & Care Manual

Baking
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.
Common Baking Problems/Remedies
Problems Cause
Cakes burned on the 1. Oven was too hot
sides or not done
2. Wrong pan size
in center
3. Too many pans
Cakes crack on top 1. Batter too thick
2. Oven too hot
3. Wrong pan size
Cakes are not level 1. Batter uneven
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
Food too brown on 1. Oven door opened
bottom too often
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
5. Pan too large
Food too brown on 1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated
3. Sides of pan too high
Cookies too flat 1. Hot cookie sheet
Pies burned around 1. Oven too hot
edges
2. Too many pans used
3. Oven not preheated
Pies too light on top 1. Oven not hot enough
2. Too many pans used
3. Oven not preheated
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Remedy
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
1. Distribute batter even
3. Use proper pan
1. Use door window to
check food
4. Adjust to conventional
or convection setting
as needed
5. Use proper pan
2. Allow oven to preheat
3. Use proper pans
1. Allow sheet to cool
between batches
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
1. Increase temperature
2. Reduce no. of pans
3. Allow oven to preheat

Broiling

OFF
BAKE
BROIL
CONVECTION CONVECTION
BROIL BAKE
infrared broil
broil element or on the top rack. "Fast" broiling is best for meats where
rare to medium doneness is desired. Use this setting for broiling small
and average cuts of meat.
OFF
BROIL BAKE
CONVECTION CONVECTION
BROIL BAKE
infrared convection broil

BROIL (Infrared Broil)

The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ 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
CONVECTION BROIL
(Infrared Convection Broil)
The top element operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation by 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
broiling thick cuts of meats.
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