Viking F20288 specifications Solving Baking Problems, Breads, Pies/Pastry, Miscellaneous

Baking Chart

	Recommended	Conventional		Conventional
	Pan	Temperature		Time
		(oF)	(oC)	(min.)
BREADS
Yeast Loaf	Loaf Pan	375	191	30-35
Yeast Rolls	Cookie Sheet	400	204	12-15
Biscuits	Cookie Sheet	400	204	8-10
Nut Breads	Loaf Pan	375	191	30-35
Cornbread	8”x8” (20x20 cm)	400	204	25-30
Corn Muffins	Muffin Tin	375	191	15-20
Fruit Muffins	Muffin Tin	475	191	15-20
CAKES/COOKIES
Angel food	Tube Pan	375	191	35-45
Bundt	Tube Pan	350	177	45-50
Cupcakes	Muffin tin	350	177	16-20
Layer, Sheet	13”x9” (23x33 cm)	350	177	40-50
Layer, Two	9” (23 cm) round	350	177	30-35
Pound	Loaf Pan	350	177	60-65
Brownies	13”x9” (23x33 cm)	350	177	25-30
Choc. Chip	Cookie Sheet	375	191	12-15
Sugar Cookies	Cookie Sheet	350	177	10-12
PIES/PASTRY
Pie Crust	9” (23 cm) round	425	218	10-12
Two Crust, Fruit	9” (23 cm) round	375	191	55-60
Pumpkin Pie	9” (23 cm) round	375	191	40-45
Custard	6 - 4 oz cups	350	177	35-40
Cream Puffs	Cookie Sheet	400	204	30-35
MISCELLANEOUS
Baked Potatoes	(4) 8 oz (227 gm)	375	191	60-75
Lasagna	9”x5” (23x13 cm)	375	191	55-60
Cheese Souffle	1 qt. (.95 L)	350	177	45-50
Stuffed Peppers	13”x9” (23x33 cm)	375	191	60-70
Quiche	9” (23 cm) round	400	204	25-30

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart 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 using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.

	BAKING PROBLEM REMEDIES
PROBLEM	CAUSE	REMEDY
Food browns	Improper heating	Preheat until desired
unevenly		temperature is reached.
	Aluminum foil on rack	Remove foil.
	or oven bottom
	Baking utensils too large	Use correct size utensil.
	for the recipe or oven.
	Several utensils crowded	Leave at least 1 1/2”
	together	(3.8 cm) or more space
		between all utensils and
		oven walls.
Food too brown	Baking utensil too large	Use correct utensil
on bottom	Baking utensil dark or glass	Lower oven temperature
		25oF (-3.8 oC) for this type
		of utensil.
Food dries	Oven temperature too high	Lower oven temperature
before	Oven door opened too	Check food at minimum
browning	frequently	time.
Cookies too	Pans too deep	Use a cookie sheet (not a
brown on		baking pan).
bottom	Dark cookie sheet	Use light, shiny cookie
		sheet.
	Oven temperature too high	Lower oven temperature
Cookies too	Hot cookie sheet	Allow cookie sheet to
flat		cool between batches.
Cake too brown	Oven temperature too high	Lower temperature;
on bottom or		if using glass pan, lower
crust forms on		25oF (-3.8 oC)
bottom
Cakes burns on	Oven too hot	Reduce temperature.
sides or not	Wrong pan size	Use recommended pan
done in center		size; fill pan no more
than		2/3 full.

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