Viking D3 manual To Use Convection Bake Function, Baking Tips, Pan Placement Tips

Operation

Baking

To Use CONVECTION BAKE Function

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

2.Set the oven function selector to “Convection Bake” and the temperature control knob to desired temperature

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

4.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 consistent even baking.

•Stagger pans in opposite directions when 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
CAKE
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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