Baking

Convection Baking Chart

 

 

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(min)

 

 

BREADS

 

 

 

 

 

 

 

Biscuits

Cookiesheet

2 & 4

375˚ F (190.6˚C)

7

- 9

 

 

Yeastloaf

Loaf pan

2 & 4

350˚ F (176.7˚C)

20

- 25

 

 

Yeastrolls

Cookiesheet

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

Muffintin

2 & 4

350˚ F (176.7˚C)

12

- 15

 

 

Corn muffins

Muffintin

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

Cookiesheet

2,3,& 4

350˚ F (176.7˚C)

7 -10

 

 

Sugar

Cookiesheet

2,3,& 4

325˚ F (162.8˚C)

9-10

 

 

PASTRY

 

 

 

 

 

 

 

Cream puffs

Cookiesheet

2 & 4

375˚ F (190.6˚C)

4 - 27

Operation

 

PIES

 

 

 

 

 

 

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

 

 

Pumpkin

9" round

2 & 4

325˚ F (162.8˚C)

35

- 45

 

 

Custard

6 - 4oz cups

2 & 4

325˚ F (162.8˚C)

30

- 35

 

 

ENTREES

 

 

 

 

 

 

 

Egg rolls

Cookiesheet

2 & 4

375˚ F (190.6˚C)

8 - 10

 

 

Fish sticks

Cookiesheet

2 & 4

400˚ F (204.4˚C)

13 -16

 

 

Lasagna, frz

Cookiesheet

2 & 4

350˚ F (176.7˚C)

60

- 65

 

 

Pot pie

Cookiesheet

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"

Cookiesheet

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

Cookiesheet

3 or 4

350˚ F (176.7˚C)

40

- 45

 

 

French fries

Cookiesheet

3 or 4

400˚ F (204.4˚C)

10

- 15

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 burnedon the

1.

Oven was too hot

1.

Reducetemperature

 

 

sides or not done

2.

Wrongpan size

2.

Use recom.pan size

 

 

in center

3. Too many pans

3. Reduce no. of pans

 

 

 

 

 

Cakes crack on top

1.

Battertoo thick

1.

Followrecipe

 

 

 

2.

Oven too hot

2.

Add liquid

 

 

 

3. Wrong pan size

3.

Reducetemperature

 

 

 

 

 

4. Use recom. pan size

 

 

Cakes are not level

1.

Batteruneven

1.

Distributebattereven

 

 

 

2.

Oven or rack not level

2.

Level oven or rack

 

 

 

3. Pan was warped

3. Use proper pan

 

 

Food too brownon

1.

Oven door opened

1.

Use door windowto

 

 

 

bottom

 

too often

 

check food

 

 

 

2.

Dark pans being used

2.

Use shiny pans

 

 

 

3.

Incorrectrack position

3.

Use recom.rack position

 

 

 

4.

Wrongbake setting

4.

Adjustto conventional

 

 

top

5. Pan too large

2.

or convectionsetting

 

Operation

2.

Oven not preheated

Allow oven to preheat

 

 

 

 

 

as needed

 

 

 

 

 

5. Use proper pan

 

 

Food too brownon

1.

Rack positiontoo high

1.

Use recom.rack position

 

 

 

3. Sides of pan too high

3. Use proper pans

 

 

Cookiestoo flat

1.

Hot cookiesheet

1.

Allow sheet to cool

 

 

 

 

 

 

between batches

 

 

Pies burnedaround

1.

Oven too hot

1.

Reducetemperature

 

 

edges

2.

Toomany pans used

2.

Reduceno. of pans

 

 

 

3. Oven not preheated

3. Allow oven to preheat

 

 

Pies too light on top

1.

Oven not hot enough

1.

Increasetemperature

 

 

 

2.

Toomany pans used

2.

Reduceno. of pans

 

 

 

3. Oven not preheated

3. Allow oven to preheat

 

 

 

 

 

 

 

 

 

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Viking DSOE305TSS Solving Baking Problems, Convection Baking Chart, Common Baking Problems/Remedies, Problems Cause Remedy

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