Viking F20669B EN (011910) Solving Baking Problems, Roasting, Common Baking Problems/Remedies

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart below 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.

Common Baking Problems/Remedies

	Problems	Cause		Remedy
	Cakes burned on the	1.	Oven was too hot	1.	Reduce temperature
	sides or not done	2.	Wrong pan size	2.	Use recom. pan size
	in center	3. Too many pans		3. Reduce no. of pans
	Cakes crack on top	1.	Batter too thick	1.	Follow recipe
		2.	Oven too hot	2.	Add liquid
		3. Wrong pan size		3.	Reduce temperature
				4. Use recom. pan size
	Cakes are not level	1.	Batter uneven	1.	Distribute batter even
		2.	Oven or rack not level	2.	Level oven or rack
		3. Pan was warped		3. Use proper pan
	Food too brown on	1.	Oven door opened	1.	Use door window to
	bottom		too often		check food
		2.	Dark pans being used	2.	Use shiny pans
		3. Incorrect rack position		3.	Use recom. rack position
		4.	Wrong bake setting	4.	Adjust to conventional
Operation	top	5. Pan too large		2.	or convection setting
		2.	Oven not preheated		Allow oven to preheat
					as needed
				5. Use proper pan
	Food too brown on	1.	Rack position too high	1.	Use recom. rack position
		3. Sides of pan too high		3.	Use proper pans
	Cookies too flat	1.	Hot cookie sheet	1.	Allow sheet to cool
					between batches
	Pies burned around	1.	Oven too hot	1.	Reduce temperature
	edges	2.	Too many pans used	2.	Reduce no. of pans
		3. Oven not preheated		3. Allow oven to preheat
	Pies too light on top	1.	Oven not hot enough	1.	Increase temperature
		2.	Too many pans used	2.	Reduce no. of pans
		3. Oven not preheated		3. Allow oven to preheat

Roasting

CONV ROAST* (Convection Roast)

The convection element runs in conjunction with the inner and outer broil elements. This transfer of heat (mainly from the convection element) seals moisture inside large roasts. Use this setting for whole turkeys, whole chickens, hams, etc.

Note: You can also roast foods using bake settings. See the “Baking ” section for additional information.

Roasting Tips

ALWAYS use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item being roasted. DO NOT cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (-3.9°C) and the cooking time by approximately 10 to 15%.

•ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.

•Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during roasting.

•For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.

•If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.

Operation

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