Viking F21192 EN manual Convection Baking Chart

Page 13

Baking

Baking Chart

 

 

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(min)

 

 

BREADS

 

 

 

 

 

 

Biscuits

Cookie sheet

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

Cookie sheet

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

Cookie sheet

3 or 4

375˚F (190.6˚C)

12 - 15

 

 

Sugar

Cookie sheet

3 or 4

350˚F (176.7˚C)

10 - 12

 

 

PASTRY

 

 

 

 

 

 

Cream puffs

Cookie sheet

3 or 4

400˚F (204.4˚C)

30 - 35

Operation

 

PIES

 

 

 

 

 

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

 

 

Pumpkin

9" round

3 or 4

350˚F (176.7˚ C)

40 - 45

 

 

Custard

6 - 4 oz cups

3 or 4

350˚F (176.7˚ C)

35 - 40

 

 

ENTREES

 

 

 

 

 

 

Egg rolls

Cookie sheet

3 or 4

400˚F (204.4˚C)

12 - 15

 

 

Fish sticks

Cookie sheet

3 or 4

425˚F (218.3˚C)

18 - 21

 

 

Lasagna, frz

Cookie sheet

3 or 4

375˚F (190.6˚C)

65 - 70

 

 

Pot pie

Cookie sheet

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"

Cookie sheet

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

Cookie sheet

3 or 4

375˚F (190.6˚C)

50 - 55

 

 

French fries

Cookie sheet

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

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

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 - 4 oz 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.

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Image 13
Contents Use & Care Congratulations Table of ContentsTipping hazard Recognize Safety Symbols, Words, LabelsGetting Started Cooking Safety Child SafetyTo Prevent Fire or Smoke Damage Case of FireCleaning Safety Utensil SafetySelf-Clean Oven Heating Elements and Glass Ceramic Cooking SurfacesAbout Your Appliance Important Safety Notice and WarningGlass Rangetop Before Using RangeOven Oven Functions and Settings Surface Operation Rack Positions Oven Features Using the OvenConventional and Convection Cooking Pan Placement TipsConventional and Convection Cooking Tips Bake Two-Element BakingBaking Tips Convection Baking Chart Baking ChartCommon Baking Problems/Remedies Solving Baking ProblemsProblems Cause Remedy RoastingWhen using the Bake or Convection Bake setting Conventional Roasting ChartBroiling Convection Roasting ChartConv BROIL* Convection Broil Broiling Tips Broiling InstructionsConvection Dehydrate/Defrost Broiling ChartConvection Dehydrate Convection DefrostCleaning and Maintenance Cooking Substitutes ChartsCause To Prevent To Remove Cleaning Problems on Glass Ceramic TopCare ProductControl Panel Before starting the Self-Clean cycle Self-Clean CycleTo start the Self-Clean cycle To stop the Self-Clean cycleDoor Removal Replacing Oven LightsTroubleshooting Door Replacement and AdjustmentPossible Cause and/or Remedy Warranty Service InformationWarranty Service

F21192 EN specifications

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Another notable characteristic is its ergonomic design, focusing on driver comfort and safety. The cabin is spacious and user-friendly, equipped with modern controls and adjustable seating to enhance the operator's experience. Safety features include advanced braking systems, stability control, and visibility enhancements, ensuring that the vehicle remains reliable in various situations.

In conclusion, the Viking F21192 EN is a powerful and efficient industrial vehicle that embodies the latest advancements in technology and engineering. Its combination of rugged construction, high performance, and smart technology makes it an ideal choice for businesses seeking reliability and efficiency in challenging environments. Whether in construction sites or agricultural fields, the F21192 EN remains a formidable contender, ready to tackle any job that comes its way.