Conventional And Convection Cooking; Baking - Viking VDSC5364GSS Use & Care Manual

Using the Oven
Using the Oven
Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods
that are also prepared more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan forced air to circulate heat throughout the entire
oven creating the optimum cooking environment. Cooking with
convection is intended when performing multi-rack baking and for
baking heavier foods. Below are tips which will allow you to get the
best results out of your oven when cooking with convection
• As a general rule, to convert conventional recipes to convection
recipes, reduce the _emperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 1.5%.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
o
load, then it is possible to have 10-15_ reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction n cooking time. This is
especially true for large items cooked in the convection roas_
function.
, A major benefit of convection cooking is the ability _o prepare
foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on _wo of three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods,
For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack oositions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom _o _op.
See "Oven Features" illustration on page 24.
e
Conventional and Convection Cooking (cont.)
o 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. After achieving
cceptable results,
follow
the convection guidelines listed for the
similar food type if the food is no_ prepared to your satisfaction
during this first convection trial, adjust only one recipe variable at a
time (cooking time, rack position, or _emperature) and repeat the
convection test. Continue adjusting one recipe variable at a time
until satisfactory results are achieved.
Pan Placement Tips
" When using large
(15"
x 13") fla t pans or _rays that cove- mos_ of
the rack, rack positions 2 or 3 oroduce the best results.
• When bakina on more than one rack, it is -ecommended to use one
of the convection modes and the 2nd and 4th position or the 3rd
and 5th position for more even baking. When baking on three racks,
use any combination of positions 2, 3, 4, and .5 fo- more consis_en_
cesu its.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
- Allow I to 2 inches of air space around all sides of each pan for even
air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
items cooked in a convection function can be easily over-baked. This
being the case, it is usually a good idea to pull items out of the oven
just before they seem to be done. items will continue to cook right
after they are set out of the oven.
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