Viking F20654 Solving Baking Problems, Convection Baking Chart, Common Baking Problems/Remedies

Baking

Convection Baking Chart

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

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

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 us ing 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		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
top	2.	Oven not preheated	2.	or convection setting	Operation
				Allow oven to preheat
				as needed
	5. Pan too large		5. Use proper pan
Food too brown on	1.	Rack position too high	1.	Use recom. rack position
	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

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