Viking 3 Series Use & Care Manual page 13

Baking
Food
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffi ns
Corn Muffi n
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
COOKIES
Brownies
Chocolate Chip
Sugar
PASTRY
Cream puff s
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stuff ed
Quiche
Pizza, 12"
Mac & cheese, frz
VEGETABLES
Baked potato
Spinach souffl e
Squash
French fries
CONVECTION BAKING CHART
Pan Size
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffi n tin
Muffi n tin
Tube pan
Tube pan
Muffi n pan
13" x 9"
9" round
Loaf pan
13" x 9"
Cookie sheet
Cookie sheet
Cookie sheet
9" round
9" round
9" round
9" round
6-4 oz. cups
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
Not recommended
Cookie sheet
Cookie sheet
On rack
1 quart casserole
Cookie sheet
Cookie sheet
*Note: The above information is given as a guide only.
Single Rack
Position
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
13
Temperature Time
(min.)
375˚F (191˚C) 7 - 9
375˚F (191˚C) 25 - 30
375˚F (191˚C) 11 - 13
350˚F (177˚C) 25 - 30
375˚F (191˚C) 20 - 25
325˚F (163˚C) 30 - 35
350˚F (177˚C) 12 - 15
350˚F (177˚C) 10 - 12
350˚F (177˚C) 35 - 45
325˚F (163˚C) 45 - 55
325˚F (163˚C) 16 - 20
325˚F (163˚C) 40 - 50
325˚F (163˚C) 30 - 35
325˚F (163˚C) 60 - 65
325˚F (163˚C) 20 - 25
350˚F (177˚C) 7 - 10
350˚F (177˚C) 7 - 10
400˚F (204˚C) 30 - 35
375˚F (191˚C) 7 - 9
325˚F (163˚C) 50 - 55
325˚F (163˚C) 10 - 12
325˚F (163˚C) 45 - 55
375˚F (191˚C) 15 - 20
400˚F (204˚C) 8 - 10
350˚F (177˚C) 45 - 50
350˚F (177˚C) 35 - 40
350˚F (177˚C) 45 - 50
375˚F (191˚C) 15 - 20
350˚F (177˚C) 25 - 35
350˚F (177˚C) 50 - 55
325˚F (163˚C) 35 - 40
350˚F (177˚C) 40 - 45
400˚F (204˚C) 15 - 20