Viking Professional VEDO266SS User Manual page 12

S S o o l l v v i i n n g g B B a a k k i i n n g g P P r r o o b b l l e e m m s s
Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes and recommended 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.
C C O O M M M M O O N N B B A A K K I I N N G G P P R R O O B B L L E E M M / / R R E E M M E E D D I I E E S S
P P R R O O B B L L E E M M C C A A U U S S E E
Cakes burn on the sides 1. Oven was too hot
or not done in center 2. Wrong pan size
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 pos.
4. Wrong bake setting
5. Pan too large
Food too brown on 1. Rack position too high1. Use recom. rack pos.
top 2. Oven not preheated
3. Sides of pan too high
Cookies too flat 1. Hot cookie sheet
Pies burn around edges 1. Oven too hot
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
R R E E M M E E D D Y Y
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 pos.
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
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C C o o n n v v e e n n t t i i o o n n a a l l / / C C o o n n v v e e c c t t i i o o n n R R o o a a s s t t i i n n g g T T i i p p s s
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 no need for meat or poultry to stand at room
temperature.
1. As a general rule, to convert conventional recipes to convection recipes,
reduce the temperature by 25 F and the cooking time by approximately
10 to 15%.
2. Always roast meats fat side up in a shallow pan using a roasting rack.
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.
3. Poultry should be placed breast side up on a rack in a shallow pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
4. For convection roasting, do not use pans with tall sides as this will
interfere with the circulation of heated air over the food.
5. 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 an accurate reading. Check the meat temperature of
the way through the recommended roasting time. After reading the
thermometer once, insert it ½ inch further into the meat, then take a
second reading. If the second temperature registers below the first,
continue cooking the meat.
6. 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 5
to 10 F 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.
7. If using a cooking bag, foil tent, or other cover, use the conventional
bake setting rather than either convection setting.
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