Solving Baking Problems; Roasting; Conv Roast (Convection Roast) - Viking RVDOE330 Use And Care Manual

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.
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 2. Level oven or rack
3. Pan was warped
Food too brown on 1. Oven door opened
bottom too often
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
5. Pan too large
Food too brown on 1. Rack position too high 1. Use recom. rack position
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
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Remedy
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
1. Follow recipe
2. Add liquid
3. Reduce temperature
4. Use recom. pan size
1. Distribute batter evenly
3. Use proper pan
1. Use door window to
check food
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

Roasting

CONV ROAST
(Convection Roast)
The convection element runs in
conjunction with the inner and outer
broil elements. This transfer of heat
(mainly from the convection element)
seals moisture inside large roasts. Use
this setting for whole turkeys, whole
chickens, hams, etc.
Note: You can also roast foods using bake settings. See the "Baking"
section for additional information.
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 no need for meat or
poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
• 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.
• 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.
• 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 the conventional
bake setting rather than either convection setting.
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