Viking F20642 EN, DCCG130 To Use Convection Bake Function, Baking Tips, Pan Placement Tips

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Operation

Baking

To Use CONVECTION BAKE Function

1.Arrange the oven rack in the desired position before turning oven on.

2.Set the oven temperature control knob to desired temperature and turn on the convection fan.

3.Close the door.

Baking Tips

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 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.

Pan Placement Tips

When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

When baking on more than one rack, it is recommended to use the 3rd and 5th position for more consistenteven baking.

Stagger pans in opposite directionswhen two racks and several pans are used in conventional bake. If possible,no pan should be directly above another.

Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Single Rack Pan

Multiple Rack Pan

Placement

Placement

Baking

Conventional Baking Chart

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(min)

 

 

BREADS

 

 

 

 

 

 

 

Biscuits

Cookiesheet

3 or 4

400˚ F (204˚ C)

10

- 12

 

 

Yeastloaf

Loaf pan

3 or 4

375˚ F (191˚ C)

30

- 35

 

 

Yeastrolls

Cookie sheet

3 or 4

400˚ F (204˚ C)

12

- 15

 

 

Nut bread

Loaf pan

3 or 4

375˚ F (191˚ C)

30

- 35

 

 

Cornbread

8" x 8"

3 or 4

400˚ F (204˚ C)

25

- 30

 

 

Gingerbread

8" x 8"

3 or 4

350˚ F (177˚ C)

35

- 40

 

 

Muffins

Muffin tin

3 or 4

375˚ F (191˚ C)

15

- 20

 

 

Corn muffins

Muffin tin

3 or 4

375˚ F (191˚ C)

15

- 20

 

 

CAKES

 

 

 

 

 

 

 

Angelfood

Tube pan

3 or 4

375˚ F (191˚ C)

35

- 45

 

 

Bundt

Tube pan

3 or 4

350˚ F (177˚ C)

45

- 55

 

 

Cupcakes

Muffin pan

3 or 4

350˚ F (177˚ C)

16

- 20

 

 

Layer,sheet

13" x 9"

3 or 4

350˚ F (177˚ C)

40

- 50

 

 

Layer,two

9" round

3 or 4

350˚ F (177˚ C)

30

- 35

 

 

Pound

Loaf pan

3 or 4

350˚ F (177˚ C)

60

- 65

 

 

COOKIES

 

 

 

 

 

 

 

Brownies

13" x 9"

3 or 4

350˚ F (177˚ C)

25

- 30

 

 

Choc. chip

Cookie sheet

3 or 4

375˚ F (191˚ C)

12

- 15

 

 

Sugar

Cookie sheet

3 or 4

375˚ F (191˚ C)

10

- 12

 

 

PASTRY

 

 

 

 

 

 

 

Cream puffs

Cookie sheet

3 or 4

400˚ F (204˚ C)

30

- 35

 

 

PIES

 

 

 

 

 

 

 

Crust,unfilled

9" round

3 or 4

400˚ F (204˚ C)

10

- 12

 

 

Crust,filled

9" round

3 or 4

350˚ F (191˚ C)

55

- 60

 

Operation

Lemon meringue

9" round

3 or 4

350˚ F (177˚ C)

12

- 15

 

 

 

Pumpkin

9" round

3 or 4

350˚ F (177˚ C)

35

- 40

 

 

Custard

6 - 4 oz cups

3 or 4

350˚ F (177˚ C)

35

- 40

 

 

ENTREES

 

 

 

 

 

 

 

Egg rolls

Cookie sheet

3 or 4

400˚ F (204˚ C)

25

- 30

 

 

Fish sticks

Cookie sheet

3 or 4

425˚ F (218˚ C)

10

- 15

 

 

Lasagna, frz

Cookie sheet

3 or 4

375˚ F (191˚ C)

55

- 60

 

 

Pot pie

Cookie sheet

3 or 4

400˚ F (204˚ C)

35

- 40

 

 

Gr. peppers stuffed

13" x 9"

3 or 4

375˚ F (191˚ C)

60

- 70

 

 

 

Quiche

9" round

3 or 4

400˚ F (204˚ C)

25

- 30

 

 

Pizza,12"

Cookie sheet

3 or 4

400˚ F (204˚ C)

15

- 20

 

 

Mac. & cheese, frz

Cookie sheet

3 or 4

375˚ F (191˚ C)

35

- 40

 

 

VEGETABLES

 

 

 

 

 

 

 

Bakedpotatoes

On rack

3 or 4

375˚ F (191˚ C)

60

- 65

 

 

Spinachsouffle

1 qt. casserole

3 or 4

350˚ F (177˚ C)

45

- 50

 

 

Squash

Cookie sheet

3 or 4

375˚ F (191˚ C)

50

- 55

 

 

French fries

Cookie sheet

3 or 4

425˚ F (218˚ C)

20

- 25

 

 

 

 

 

 

 

 

 

 

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

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Contents Viking Use & Care Manual Table of Contents CongratulationsRecognize Safety Symbols, Words, Labels Getting StartedTo Prevent Fire or Smoke Damage Utensil Safety Electrical Shock Hazard Before Using Range OvenOven Functions and Settings Surface Heat Settings Surface OperationLighting Burners Surface Cooking TipsOven Features Cooking VesselsRack Positions Using the Oven Conventional and Convection CookingConvection Cooking Tips Natural Airflow BakePan Placement Tips Conventional Baking ChartBaking To Use Convection Bake FunctionConvection Baking Chart Solving Baking ProblemsCommon Baking Problems/Remedies Problems Cause RemedyBroiling Broiling InstructionsTo Use Broil or Convection Broil Broiling Chart Broiling TipsRack Positions for Broiling Convection Dehydrate Convection DefrostConvection Dehydrate Convection DefrostCooking Substitutes Charts Cleaning and MaintenanceBurner Head Burner BaseControl Panel Oven SurfacesReplacing Oven Lights Door RemovalDoor Replacement and Adjustment TroubleshootingProblem Possible Cause and/or Remedy Service Information Warranty

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