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

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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.

 

 

 

 

 

 

8

9

Image 5
Contents Outdoor gas oven Congratulations Table of ContentsBefore You Use Your Oven Important Safety InstructionsUsing Your Oven Baking Problem Remedies Cause Remedy Solving Baking ProblemsBreads PIES/PASTRYBeef Roasting TipsLamb PorkReplacing the battery cart models Cleaning and MaintenanceService Information Replacing the battery built-in models

F20288 specifications

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