Viking VDR7362 Use & Care Manual page 21

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.
Proofing -
VDR/CVDR Dual Fuel Ranges only
Yeast doughs rise or "proof" best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm enough,
cover the bowl loosely with plastic wrap and/or cloth towel.
1. Turn the oven function selector to "BAKE".
2. Turn Temperature control just until the back light comes on (typically around 200 degrees on the knob setting). Note that the Proof
function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at.
3. Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 fingers
about 1/2" (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.
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
3. Pan was warped
Food too brown on 1. Oven door opened
bottom too often
2. Dark pans being used
3. Incorrect rack position
4. Wrong bake setting
5. Pan too large
Food too brown on 1. Rack position too high
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
21
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
2. Level oven or rack
3. Use proper pan
1. Use door window to
check food
2. Use shiny pans
3. Use recom. rack position
4. Adjust to conventional
or convection setting
as needed
5. Use proper pan
1. Use recom. rack position
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