Pan PlacementTips, Baking Tips | Viking VEDO5302TSS, VESO5302TAR

Cooking Tips

Pan PlacementTips

•When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions2 or 3 produce the best results.

•When baking on more than one rack, we recommend using one of the convection modes and the 2nd and 4th position or the 3rd and 5th position for more even baking. When baking on threeracks,use any combination of positions 2, 3, 4, and 5 for more consistent results.

•Stagger pans in opposite directionswhen two racks and several pans are used in ConventionalBake Mode. If possible, no pan should be directlyabove another.

•Allow 1 to 2 inches of air space aroundall sides of each pan for even air circulation.

Single Rack Pan Placement

Multiple Rack Pan Placement

Baking Tips

Because of variations in food density, surfacetexture,and consistency,some foods may be preparedmore successfully using the Conventional Bake setting. For this reason,conventional baking is recommendedwhen preparing baked goods, such as custard. You may find that other foods also turn out best when cooked in ConventionalBake Mode.

•As a generalrule, to convertconventionalrecipes to convection recipes, reduce the temperatureby 25° F (-3.9°C) and the cooking time by approximately 10 to 15%.

Cooking Tips

•Some recipes may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in Conventional Bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until you achieve the results you are looking for.

•Make sure the oven racks are in the desired position before you turn on the oven.

•Do not open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come out clean when the baked item is done.

•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny,reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.

Multiple Rack Baking

One major benefit of convection cooking is the ability to prepare foods in larger quantities. The uniform air circulation makes this possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.

For three-rack baking, use any combination of rack positions two, three, four, and five. For two-rack baking, use rack positions two and four or positions three and five. Remember that the racks are numbered from bottom to top.