Viking F21032 manual Convection Baking Chart, Solving Baking Problems

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O P E R AT I O N

Baking

CONVECTION BAKING CHART

Food

Pan Size

Single Rack Position

Temperature

Time (min.)

BREADS

 

 

 

 

 

Biscuits

Cookie sheet

3 or 4

375˚F (191˚C)

7

- 9

Yeast loaf

Loaf pan

3 or 4

375˚F (191˚C)

25

- 30

Yeast rolls

Cookie sheet

3 or 4

375˚F (191˚C)

11

- 13

Nut bread

Loaf pan

3 or 4

350˚F (177˚C)

25

- 30

Cornbread

8” x 8”

3 or 4

375˚F (191˚C)

20

- 25

Gingerbread

8” x 8”

3 or 4

325˚F (163˚C)

30

- 35

Muffins

Muffin tin

3 or 4

350˚F (177˚C)

12

- 15

Corn muffins

Muffin tin

3 or 4

350˚F (177˚C)

10

- 12

 

 

 

 

 

 

CAKES

 

 

 

 

 

Angel food

Tube pan

3 or 4

350˚F (177˚C)

35

- 40

Bundt

Tube pan

3 or 4

325˚F (163˚C)

35

- 40

Cupcakes

Muffin pan

3 or 4

325˚F (163˚C)

15

- 17

Layer, sheet

13” x 9”

3 or 4

325˚F (163˚C)

30

- 35

Layer, two

9” round

3 or 4

325˚F (163˚C)

25

- 30

Pound

Loaf pan

3 or 4

325˚F (163˚C)

45

- 50

COOKIES

 

 

 

 

 

Brownies

13” x 9”

3 or 4

325˚F (163˚C)

20

- 25

Chocolate Chip

Cookie sheet

3 or 4

350˚F (177˚C)

7 - 10

Sugar

Cookie sheet

3 or 4

350˚F (177˚C)

7 - 10

PIES

 

 

 

 

 

Crust, unfilled

9” round

3 or 4

375˚F (191˚C)

7

- 9

Crust, filled

9” round

3 or 4

325˚F (163˚C)

50

- 55

Lemon meringue

9” round

3 or 4

325˚F (163˚C)

10

- 12

Pumpkin

9” round

3 or 4

325˚F (163˚C)

45

- 55

Custard

Not recommended

 

 

 

 

ENTREES

 

 

 

 

 

Egg rolls

Cookie sheet

3 or 4

375˚F (191˚C)

15

- 20

Fish sticks

Cookie sheet

3 or 4

400˚F (204˚C)

8 - 10

Lasagna, frozen

Cookie sheet

3 or 4

350˚F (177˚C)

45

- 50

Pot pie

Cookie sheet

3 or 4

350˚F (177˚C)

35

- 40

Green peppers, stuffed

13” x 9”

3 or 4

350˚F (177˚C)

45

- 50

Quiche

Not recommended

 

 

 

 

Pizza, 12”

Cookie sheet

3 or 4

375˚F (191˚C)

15

- 20

Mac & cheese, frozen

Cookie sheet

3 or 4

350˚F (177˚C)

25

- 35

VEGETABLES

 

 

 

 

 

Baked potato

On rack

3 or 4

350˚F (177˚C)

50

- 55

Spinach souffle

1 quart casserole

3 or 4

325˚F (163˚C)

35

- 40

Squash

Cookie sheet

3 or 4

350˚F (177˚C)

40

- 45

French fries

Cookie sheet

3 or 4

400˚F (204˚C)

15

- 20

 

 

 

 

 

 

*Note: The above information is given as a guide only.

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

Remedy

 

 

 

 

Cakes burned on the sides or

1. Oven was too hot

1.

Reduce temperature

not done in center

2. Wrong size pan

2.

Use recommended pan size

 

3.

Too many pans

3.

Reduce number 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 recommended pan size

Cakes are not level

1. Batter uneven

1. Distribute batter evenly

 

2.

Oven or rack not level

2. Level oven or rack

 

3.

Pan was warped

3. Use proper pan

 

 

 

Food too brown on bottom

1. Oven door opened too often

1. Use door window to check food

 

2.

Dark pans being used

2.

Use shiny pans

 

3.

Incorrect rack positions

3.

Use recommended 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 top

1. Rack position too high

1. Use recommended rack position

 

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 edges

1. Oven too hot

1. Reduce temperature

 

2.

Too many pans used

2. Reduce number 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 number of pans

 

3.

Oven not preheated

3. Allow oven to preheat

 

 

 

 

 

O P E R AT I O N

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Contents USE + Care Manual Congratulations Table of Contents Keep These Instructions for Future Reference Child SafetyCooking Safety To Prevent Fire or Smoke DamagePrepared Food Warning Before Using Range/Features OvenInterior Oven Light Switch Control PanelSurface Operation Oven Features Using the OvenBaking Convection Baking Chart Solving Baking ProblemsBroiling Convection Dehydrate/Defrost Burner Head Surface BurnersGrates/Burner Caps Burner BaseGlass Surfaces Cleaning and MaintenanceReplacing Oven Lights Broiler Pan and GridDoor Replacement and Adjustment Door RemovalViking Range Corporation Preferred Service TroubleshootingService Information Hwy 82W Greenwood, Mississippi 38930 USAWarranty Three Year Full WarrantyProduc T C are

F21032 specifications

The Viking F21032 is an innovative aircraft that embodies the perfect blend of modern technology and classic aviation design. Known for its robust performance and versatility, this aircraft is tailored to meet the evolving needs of both private and commercial aviation.

One of the standout features of the Viking F21032 is its impressive powerplant. Equipped with a state-of-the-art engine, it offers enhanced fuel efficiency and reliability. This engine is designed to provide optimal performance in various environments, from short takeoffs to high-altitude flights, ensuring that pilots and passengers enjoy a smooth and efficient journey.

The F21032 incorporates advanced aerodynamics, which contribute to its excellent flight characteristics. This includes a sleek fuselage design and optimized wing shapes that reduce drag and improve lift. As a result, the Viking F21032 can achieve impressive speed while maintaining stability and control in turbulent weather conditions. This makes it an ideal choice for both experienced pilots and newcomers to aviation.

Safety is a paramount concern in aviation, and the Viking F21032 does not disappoint. The aircraft is equipped with the latest in avionics technology, including digital flight displays and comprehensive navigation systems. These advancements not only enhance situational awareness for pilots but also provide critical information for decision-making during flight. Additionally, modern safety features such as automated stall recovery systems are included to further enhance flight safety.

Interior comfort is another key aspect of the Viking F21032, offering spacious cabin layouts that can be customized according to user preferences. High-quality materials and ergonomic seating ensure that passengers travel in style and comfort. The cabin also features noise-dampening technology, allowing for a quieter experience during flight.

Moreover, the F21032 emphasizes sustainability with its eco-efficient design and technology. It is compatible with biofuels and has been engineered to produce lower emissions compared to similar aircraft. This commitment to the environment resonates with the growing demand for greener aviation solutions.

In conclusion, the Viking F21032 is a remarkable aircraft that combines exceptional performance, advanced technology, and luxurious comfort. Its powerful engine, aerodynamic design, cutting-edge avionics, and eco-friendly features make it a standout choice in the aviation market. Whether for personal travel or commercial operations, the F21032 is designed to meet the diverse needs of today's aviation enthusiasts.
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