Viking M0706VR - Manual (Page 15)

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Cooking Tips
Convection Baking Chart Solving Baking Problems
Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes and recommended 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.
PROBLEM CAUSE REMEDY
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done 2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
Add liquid
2. Oven too hot 2. Reduce temperature
3. Wrong pan size 3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
4. Adjust to conventional
or convection setting
as needed
5. Pan too large 5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top 2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges 2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used
2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
COMMON BAKING PROBLEM / REMEDIES
Cooking Tips
Single Rack Time
Food Pan Size Position Temp (minutes)
BREADS
Frozen Biscuits Cookie Sheet 2 & 4 / 1, 3, & 5 350Þ F (177Þ C) 23 - 28
Yeast Loaf Loaf Pan 3 or 4 350Þ F (177Þ C) 30 - 35
Yeast Rolls Cookie Sheet 2 & 4 / 1, 3, & 5 375Þ F (191Þ C) 12 - 15
Nut Bread Loaf Pan 3 or 4 350Þ F (177Þ C) 30 - 35
Cornbread 8" x 8" 2 & 4 375Þ F (191Þ C) 20 - 25
Gingerbread 8" x 8" 2 & 4 325Þ F (163Þ C) 35 - 40
Muffins Muffin Tin 2 & 4 / 1, 3, & 5 375Þ F (191Þ C) 17 - 22
Corn Muffins Muffin Tin 2 & 4 / 1, 3, & 5 350Þ F (177Þ C) 17 - 22
CAKES
Angel food Tube pan 1 or 2 325Þ F (163Þ C) 30 - 35
Bundt Tube pan 3 or 4 325Þ F (163Þ C) 35 - 40
Cupcakes Muffin pan 2 & 4 / 1, 3, & 5 325Þ F (163Þ C) 15 - 17
Layer, Sheet 13" x 9" 2 & 4 325Þ F (163Þ C) 30 - 32
Layer, Two 9" round 2 & 4 325Þ F (163Þ C) 25 - 30
Pound Loaf pan 3 325Þ F (163Þ C) 5 - 50
COOKIES
Brownies 13" x 9" 2 & 4 325Þ F (163Þ C) 25 -28
Choc. Chip Cookie Sheet 1 - 5 350Þ F (177Þ C) 10 - 12
Sugar Cookie Sheet 1 - 6 325Þ F (163Þ C) 10 - 15
PIES
Crust, Unfilled 9" Round 2 & 4 400Þ F (205Þ C) 7 - 9
Crust, Filled 9" Round 2 & 4 350Þ F (177Þ C) 55 - 65
Lemon Meringue 9" Round 2 & 4 325Þ F (163Þ C) 4 - 5
Pumpkin 9" Round 2 & 4 325Þ F (163Þ C) 55 - 65
Custard 6 - 4oz cups 2 & 4 325Þ F (163Þ C) 30 - 35
ENTREES
Egg Rolls Cookie Sheet 2 or 4 375Þ F (191Þ C) 12 - 15
Fish Sticks Cookie Sheet 2 or 4 400Þ F (205Þ C) 18 -21
Lasagna, frz Cookie Sheet 2 or 4 350Þ F (177Þ C) 60 - 70
Pot Pie Cookie Sheet 2 or 4 375Þ F (191Þ C) 35 - 40
Gr. Peppers Stuffed 13" x 9" 2 or 4 350Þ F (177Þ C) 60 - 70
Quiche 9" Round 2 or 4 375Þ F (191Þ C) 25 - 30
Pizza, 12" Cookie Sheet 2 or 4 375Þ F (191Þ C) 15 - 20
Mac. & Cheese, frz Cookie Sheet 2 or 4 350Þ F (177Þ C) 60 - 65
VEGETABLES
Baked Potatoes On Rack 2 or 4 350Þ F (177Þ C) 60 - 65
Spinach Souffle 1 qt.Casserole 2 or 4 325Þ F (163Þ C) 45 - 50
Squash Cookie Sheet 2 or 4 350Þ F (177Þ C) 50 - 55
French Fries Cookie Sheet 2 or 4 400Þ F (205Þ C) 15 - 20
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