Viking F20507 Use & Care Manual page 13

Baking
Convection Baking Chart
Single Rack
Food Pan Size
BREADS
Biscuits Cookie sheet
Yeast loaf Loaf pan
Yeast rolls Cookie sheet
Nut bread Loaf pan
Cornbread 8" x 8"
Gingerbread 8" x 8"
Muffins Muffin tin
Corn muffins Muffin tin
CAKES
Angel food Tube pan
Bundt Tube pan
Cupcakes Muffin pan
Layer, sheet 13" x 9"
Layer, two 9" round
Pound Loaf pan
COOKIES
Brownies 13" x 9"
Choc. chip Cookie sheet
Sugar Cookie sheet
PASTRY
Cream puffs Cookie sheet
PIES
Crust, unfilled 9" round
Crust, filled 9" round
Lemon meringue 9" round
Pumpkin 9" round
Custard 6 - 4 oz cups
ENTREES
Egg rolls Cookie sheet
Fish sticks Cookie sheet
Lasagna, frz Cookie sheet
Pot pie Cookie sheet
Gr. peppers stuffed 13" x 9"
Quiche 9" round
Pizza, 12" Cookie sheet
Mac. & cheese, frz Cookie sheet
VEGETABLES
Baked potatoes On rack
Spinach souffle 1 qt. casserole
Squash Cookie sheet
French fries Cookie sheet
Note: The above information is given as a guide only.
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Time
Position Temp (min)
2 & 4 375˚ F (190.6˚ C) 7 - 9
2 & 4 350˚ F (176.7˚ C) 20 - 25
2 & 4 375˚ F (190.6˚ C) 11 - 13
2 & 4 350˚ F (176.7˚ C) 20 - 25
2 & 4 375˚ F (190.6˚ C) 15 - 20
2 & 4 325˚ F (162.8˚ C) 30 - 35
2 & 4 350˚ F (176.7˚ C) 12 - 15
2 & 4 350˚ F (176.7˚ C) 0 - 12
3 or 4 325˚ F (162.8˚ C) 30 - 35
3 or 4 325˚ F (162.8˚ C) 35 - 40
2 & 4 325˚ F (162.8˚ C) 15 - 17
2 & 4 325˚ F (162.8˚ C) 30 - 32
2 & 4 325˚ F (162.8˚ C) 25 - 30
2 & 4 325˚ F (162.8˚ C) 5 - 50
2 & 4 325˚ F (162.8˚ C) 20 -25
2,3,& 4 350˚ F (176.7˚ C) 7 -10
2,3,& 4 325˚ F (162.8˚ C) 9-10
2 & 4 375˚ F (190.6˚ C) 4 - 27
2 & 4 400˚ F (204.4˚ C) 7 - 9
2 & 4 350˚ F (176.7˚ C) 50 - 55
2 & 4 325˚ F (162.8˚ C) 4 - 5
2 & 4 325˚ F (162.8˚ C) 35 - 45
2 & 4 325˚ F (162.8˚ C) 30 - 35
2 & 4 375˚ F (190.6˚ C) 8 - 10
2 & 4 400˚ F (204.4˚ C) 13 -16
2 & 4 350˚ F (176.7˚ C) 60 - 65
2 & 4 375˚ F (190.6˚ C) 10 - 12
2 & 4 350˚ F (176.7˚ C) 45 - 50
2 & 4 375˚ F (190.6˚ C) 20 - 25
2 & 4 375˚ F (190.6˚ C) 10 - 12
3 or 4 350˚ F (176.7˚ C) 45 - 50
3 or 4 350˚ F (176.7˚ C) 45 - 50
3 or 4 325˚ F (162.8˚ C) 35 - 40
3 or 4 350˚ F (176.7˚ C) 40 - 45
3 or 4 400˚ F (204.4˚ C) 10 - 15
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
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
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
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
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