Conventional Baking Chart; Solving Baking Problems - Viking VGSC3674BSS Use And Care Manual

Conventional Baking Chart
Recommended
Conventional Convection
Pan Temperature Time Time
(°F) (°C) (min.) (min.)
BREADS
Yeast Loaf Loaf Pan 375 191 30-35 25-35
Yeast Rolls Cookie Sheet 400 204 12-15 11-13
Biscuits Cookie Sheet 400 204 8-10 7-9
Nut Breads Loaf Pan 375 191 30-35 20-25
Cornbread 8"x8" (20x20 cm) 400 204 25-30 15-20
Corn Muffins Muffin Tin 375 191 15-20 10-12
Fruit Muffins Muffin Tin 475 191 15-20 12-15
CAKES/COOKIES
Angelfood Tube Pan 375 191 35-45 30-35
Bundt Tube Pan 350 177 45-50 35-40
Cupcakes Muffin tin 350 177 16-20 15-17
Layer, Sheet 13"x9" (23x33 cm) 350 177 40-50 30-35
Layer, Two 9" (23 cm) round 350 177 30-35 25-30
Pound Loaf Pan 350 177 60-65 45-50
Brownies 13"x9" (23x33 cm) 350 177 25-30 20-25
Choc. Chip Cookie Sheet 350 177 12-15 9-10
Sugar Cookies Cookie Sheet 350 177 10-12 7-10
PIES/PASTRY
Pie Crust 9" (23 cm) round 425 218 10-12 7-9
Two Crust, Fruit 9" (23 cm) round 375 191 55-60 50-55
Pumpkin Pie 9" (23 cm) round 375 191 40-45 35-40
Custard 6 - 4 oz cups 350 177 35-40 Not Rec.
Cream Puffs Cookie Sheet 400 204 30-35 25-27
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm) 375 191 60-75 50-55
Lasagna 9"x5" (23xl 3 cm) 375 191 55-60 45-50
Cheese Souffle 1 qt. (.95 L) 350 177 45-50 35-40
Stuffed Peppers 13"x9" (23x33 cm) 375 191 60-70 45-50
Ouiche 9" (23 cm) round 400 204 25-30 Not Rec.
*Note: These charts are recommended only as a guide for times and
temperatures. Times and temperatures may vary depending on conditions
and food type. For best results, always check food at minimum time.
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart 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.
BAKING PROBLEM REMEDIES
PROBLEM CAUSE REMEDY
Food browns Improper heating Preheat until oven
Jnevenly indicator light goes out.
Remove foil.
Food dries
aefore
arowning
Cookies too
arown on
aottom
Aluminum foil on rack
or oven bottom
Baking utensils too large
for the recipe or oven.
Several utensils crowded
together
Food too brown Baking utensil too large
an bottom Baking utensil dark or glass
Oven temperature too high
Oven door opened too
frequently
Pans too deep
Dark cookie sheet
Use correct size utensil.
Oven temperature too high
Cookies too Hot cookie sheet
flat
Cake too brown Oven temperature too high
an bottom or
:rust forms on
bottom
Cakes burns on Oven too hot Reduce temperature.
sides or not Wrong pan size Use recommended pan
done in center size; fill pan no more
than 2/3 full.
Leave at least 1 1/2"
(3.8 cm) or more space
between all utensils and
oven walls.
Use correct utensil
Lower oven temperature
25°F (-3.8 °C) for this type
of utensil.
Lower oven temperature
Check food at minimum
time.
Use a cookie sheet (not a
baking pan).
Use light, shiny cookie
sheet.
Lower oven temperature
Allow cookie sheet to
cool between batches.
Lower temperature;
if using glass pan, lower
25°F (-3.8 °C)
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