Baking Tips; Solving Baking Problems - Viking VGIC245 Use And Care Manual

BAKING TIPS:

•
As a general rule, to convert conventional
recipes to convection recipes, reduce the
cooking time by approximately 10 to 15 %.
•
Some recipes, especially those that are
homemade, may require adjustment and
testing when converting from standard to
convection modes. If unsure how to convert
a recipe, begin by preparing the recipe in
conventional bake.
acceptable results, follow the convection
guidelines listed for the similar food type. If
the food is not prepared to your satisfaction
during the first convection trial, adjust only
one recipe variable at a time (cooking time,
rack position, or temperature) and repeat the
convection test.
recipe variable at a time until satisfactory
results are achieved.
•
Make sure the oven racks are in the desired
positions before you turn the oven on.
•
For best results, always preheat the oven
with convection fan off.
•
Do not open the oven door frequently during
baking. If you must open the door, the best
time is during the last quarter of the baking
time.
•
Baking to 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 clean
when done.
•
Use good quality baking pans and sizes
recommended in the recipe; warped, dented,
or burned pans should not be used.
•
Shiny metal pans are preferred for baking
items such as cakes, cookies, and muffins
because they produce light, golden crusts
due to heat being reflected by the metal.
•
Glass pans may also be used for cake
baking. Reduce the oven temperature be 25
degrees when using a glass pan, but bake for
the same amount of time called for in the
recipe.
•
Pies are best baked in pans which absorb
and hold heat. Glass enamel, dull-finished
metal, and porcelain enamel finish give pies
a golden brown crust.
(See Chart on page 11)

SOLVING BAKING PROBLEMS:

Baking problems can occur for many reasons.
Check the chart on page 12 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
After achieving
Continue adjusting one
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.
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
not 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 and 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" (1.3cm) further into the meat, then take a
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 5º F to 10º F (-15º C to
-12º 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 in order to make
carving easier.
10
If the second reading