Viking RDSCD2305BSS manual Convection Baking Chart

Page 13

Baking

Baking Chart

 

 

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(min)

 

 

BREADS

 

 

 

 

 

 

Biscuits

Cookiesheet

3 or 4

400˚ F (204.4˚C)

8 - 10

 

 

Yeast loaf

Loaf pan

3 or 4

375˚ F (190.6˚C)

30 - 35

 

 

Yeast rolls

Cookiesheet

3 or 4

400˚ F (204.4˚C)

12 - 15

 

 

Nut bread

Loaf pan

3 or 4

375˚ F (190.6˚C)

30 - 35

 

 

Cornbread

8" x 8"

3 or 4

400˚ F (204.4˚C)

20 - 25

 

 

Gingerbread

8" x 8"

3 or 4

350˚ F (176.7˚C)

35 - 40

 

 

Muffins

Muffin tin

3 or 4

375˚ F (190.6˚C)

15 - 20

 

 

Corn muffins

Muffin tin

3 or 4

375˚ F (190.6˚C)

15 - 20

 

 

CAKES

 

 

 

 

 

 

Angel food

Tube pan

3 or 4

375˚ F (190.6˚C)

35 - 45

 

 

Bundt

Tube pan

3 or 4

350˚ F (176.7˚C)

45 - 55

 

 

Cupcakes

Muffin pan

3 or 4

350˚ F (176.7˚C)

16 - 20

 

 

Layer, sheet

13" x 9"

3 or 4

350˚ F (176.7˚C)

40 - 50

 

 

Layer, two

9" round

3 or 4

350˚ F (176.7˚C)

30 - 35

 

 

Pound

Loaf pan

3 or 4

350˚ F (176.7˚C)

60 - 65

 

 

COOKIES

 

 

 

 

 

 

Brownies

13" x 9"

3 or 4

350˚ F (176.7˚C)

25 - 30

 

 

Choc. chip

Cookiesheet

3 or 4

375˚ F (190.6˚C)

12 - 15

 

 

Sugar

Cookiesheet

3 or 4

350˚ F (176.7˚C)

10 - 12

 

 

PASTRY

 

 

 

 

 

 

Cream puffs

Cookiesheet

3 or 4

400˚ F (204.4˚C)

30 - 35

Operation

 

PIES

 

 

 

 

 

Pumpkin

9" round

3 or 4

350˚ F (176.7˚C)

40 - 45

 

 

Crust, unfilled

9" round

3 or 4

425˚ F (218.3˚C)

10 - 12

 

 

Crust, filled

9" round

3 or 4

375˚ F (190.6˚C)

55 - 60

 

 

Lemon meringue

9" round

3 or 4

350˚ F (176.7˚C)

12 - 15

 

 

 

 

 

 

 

 

 

Custard

6 - 4 oz cups

3 or 4

350˚ F (176.7˚C)

35 - 40

 

 

ENTREES

 

 

 

 

 

 

Egg rolls

Cookiesheet

3 or 4

400˚ F (204.4˚C)

12 - 15

 

 

Fish sticks

Cookiesheet

3 or 4

425˚ F (218.3˚C)

18 - 21

 

 

Lasagna, frz

Cookiesheet

3 or 4

375˚ F (190.6˚C)

65 - 70

 

 

Pot pie

Cookiesheet

3 or 4

400˚ F (204.4˚C)

35 - 40

 

 

Gr. peppers stuffed

13" x 9"

3 or 4

375˚ F (190.6˚C)

65 - 70

 

 

Quiche

9" round

3 or 4

400˚ F (204.4˚C)

25 - 30

 

 

Pizza, 12"

Cookiesheet

3 or 4

400˚ F (204.4˚C)

15 - 20

 

 

Mac. & cheese, frz

Cookie sheet

3 or 4

375˚ F (190.6˚C)

60 - 65

 

 

VEGETABLES

 

 

 

 

 

 

Baked potatoes

On rack

3 or 4

375˚ F (190.6˚C)

60 - 65

 

 

Spinach souffle

1 qt. casserole

3 or 4

350˚ F (176.7˚C)

45 - 50

 

 

Squash

Cookiesheet

3 or 4

375˚ F (190.6˚C)

50 - 55

 

 

French fries

Cookiesheet

3 or 4

425˚ F (218.3˚C)

15 - 20

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

Baking

Convection Baking Chart

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(min)

 

 

BREADS

 

 

 

 

 

 

 

Biscuits

Cookiesheet

2 & 4

375˚ F (190.6˚C)

7

- 9

 

 

Yeastloaf

Loaf pan

2 & 4

350˚ F (176.7˚C)

20

- 25

 

 

Yeastrolls

Cookiesheet

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

Muffintin

2 & 4

350˚ F (176.7˚C)

12

- 15

 

 

Corn muffins

Muffintin

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

Cookie sheet

2,3,& 4

350˚ F (176.7˚C)

7 -10

 

 

Sugar

Cookie sheet

2,3,& 4

325˚ F (162.8˚C)

9-10

 

 

PASTRY

 

 

 

 

 

 

 

Cream puffs

Cookie sheet

2 & 4

375˚ F (190.6˚C)

4 - 27

 

 

PIES

 

 

 

 

 

 

Operation

Pumpkin

9" round

2 & 4

325˚ F (162.8˚C)

35

- 45

 

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

 

 

 

 

 

 

 

 

 

 

Custard

6 - 4oz cups

2 & 4

325˚ F (162.8˚C)

30

- 35

 

 

ENTREES

 

 

 

 

 

 

 

Egg rolls

Cookie sheet

2 & 4

375˚ F (190.6˚C)

8 - 10

 

 

Fish sticks

Cookie sheet

2 & 4

400˚ F (204.4˚C)

13 -16

 

 

Lasagna, frz

Cookie sheet

2 & 4

350˚ F (176.7˚C)

60

- 65

 

 

Pot pie

Cookie sheet

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"

Cookie sheet

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

Cookie sheet

3 or 4

350˚ F (176.7˚C)

40

- 45

 

 

French fries

Cookie sheet

3 or 4

400˚ F (204.4˚C)

10

- 15

 

 

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

24

25

Image 13
Contents Viking Use & Care Manual Congratulations Table of ContentsTipping Hazard Recognize Safety Symbols, Words, LabelsTo Prevent Fire or Smoke Damage Utensil Safety Electrical Shock Hazard Important Safety Notice and WarningOven Before Using RangeBurn Hazard Oven Functions and Settings Surface Operation Surface Heat SettingsLighting Burners Surface Cooking TipsUsing the Oven Oven FeaturesCooking Vessels Rack PositionsConventional and Convection Cooking Pan Placement TipsBaking Tips BakingProofing Convection Baking Chart Baking ChartCommon Baking Problems/Remedies Solving Baking ProblemsRoasting Roasting TipsBeef Conventional Roasting ChartBroiling Convection Roasting ChartConv BROIL* Convection Broil To Use Broil or Convection Broil Broiling InstructionsBroiling Tips Rack Positions for BroilingConvection Dehydrate Broiling ChartConvection Defrost Cleaning and Maintenance Cooking Substitutes ChartsBurner Base Burner HeadControl Panel Oven SurfacesPower Failure Self-Clean CycleBefore starting the Self-Clean cycle Power Failure WarningTo stop the Self-Clean cycle To start the Self-Clean cycleReplacing Oven Lights Door Removal Door Replacement and AdjustmentTo Prevent Personal Injury Service Information TroubleshootingDesigner Series Freestanding 30 Dual Fuel Ranges Warranty Warranty

RDSCD2305BSS specifications

The Viking RDSCD2305BSS is a premium undercounter refrigerator designed for both residential and commercial use, marrying style with advanced technology. Known for its sleek stainless steel finish and professional-grade performance, this model embodies the Viking philosophy of providing high-quality, durable appliances for discerning customers.

One of the standout features of the RDSCD2305BSS is its impressive storage capacity. The unit offers 5.3 cubic feet of interior space, designed to accommodate a variety of food and beverage items efficiently. Flexible shelving configurations, including adjustable glass shelves, enable users to maximize storage options to suit their needs.

Equipped with Viking's advanced cooling technology, the RDSCD2305BSS ensures optimal temperature maintenance, keeping food fresher for longer. The refrigeration system employs a dynamic cooling system, which not only ensures consistent temperatures throughout the unit but also responds rapidly to any fluctuations. This technology is complemented by a built-in ice maker, providing a ready supply of ice for entertaining or everyday use.

Energy efficiency is another hallmark of this appliance. The RDSCD2305BSS is designed with eco-friendly features that minimize energy consumption without sacrificing performance. This commitment not only helps reduce utility bills but also contributes to a more sustainable household.

User convenience is prioritized in the design of the Viking RDSCD2305BSS. The unit features an easy-to-use digital temperature control that allows users to set and monitor the internal temperature effortlessly. Additionally, interior LED lighting illuminates the space, making it easy to find items in low-light conditions while also adding a modern touch to the refrigerator's aesthetics.

The exterior of the RDSCD2305BSS is constructed with commercial-grade stainless steel, ensuring both durability and an elegant appearance that fits seamlessly into any kitchen design. Furthermore, the unit is equipped with a flush installation capability, allowing it to integrate smoothly with cabinetry for a streamlined look.

Overall, the Viking RDSCD2305BSS is a sophisticated choice for anyone seeking a high-performance undercounter refrigerator. With its combination of capacity, advanced cooling technologies, energy efficiency, and stylish design, it is an excellent addition to any culinary space, whether in a home or a professional environment.