Convection Baking Chart; Solving Baking Problems - Viking Professional Freestanding Ranges Use & Care Manual

Baking

Convection Baking Chart

Single Rack
Food Pan Size Position
BREADS
Frozen 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
PIES
Crust, unfilled 9" round
Crust, filled 9" round
Lemon meringue 9" round
Pumpkin 9" round
Custard Not recommended
ENTREES
Egg rolls Cookie sheet
Fish sticks Cookie sheet
Lasagna, frz Cookie sheet
Pot pie Cookie sheet
Gr. peppers stuffed 13" x 9"
Quiche Not recommended
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.
36
Time
Temp (min)
3 or 4 375˚ F (191˚ C) 7 - 9
3 or 4 375˚ F (191˚ C) 25 - 30
3 or 4 375˚ F (191˚ C) 11 - 13
3 or 4 350˚ F (177˚ C) 25 - 30
3 or 4 375˚ F (191˚ C) 20 - 25
3 or 4 325˚ F (163˚ C) 30 - 35
3 or 4 350˚ F (177° C) 12 - 15
3 or 4 350˚ F (177˚ C) 10 - 12
3 or 4 350˚ F (177˚ C) 35 - 40
3 or 4 325˚ F (163˚ C) 35 - 40
3 or 4 325˚ F (163˚ C) 15 - 17
3 or 4 325˚ F (163˚ C) 30 - 35
3 or 4 325˚ F (163˚ C) 25 - 30
3 or 4 325˚ F (163˚ C) 45 - 50
3 or 4 325˚ F (163˚ C) 20 -25
3 or 4 350˚ F (177˚ C) 7 -10
3 or 4 350˚ F (177˚ C) 7-10
3 or 4 375˚ F (191˚ C) 7 - 9
3 or 4 325˚ F (163˚ C) 50 - 55
3 or 4 325˚ F (163˚ C) 10 - 12
3 or 4 325˚ F (163˚ C) 45 - 55
3 or 4 375˚ F (191˚ C) 15 - 20
3 or 4 400˚ F (205˚ C) 8 - 10
3 or 4 350˚ F (177˚ C) 45 - 50
3 or 4 375˚ F (191˚ C) 35 - 40
3 or 4 350˚ F (177˚ C) 45 - 50
3 or 4 375˚ F (191˚ C) 15 - 20
3 or 4 350˚ F (177˚ C) 25 - 35
3 or 4 350˚ F (177˚ C) 50 - 55
3 or 4 325˚ F (163˚ C) 35 - 40
3 or 4 350˚ F (177˚ C) 40 - 45
3 or 4 400˚ F (205˚ C) 15 - 20
Baking

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
37
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