Viking F131D, F1321D warranty Solving Baking Problems, Convection Baking Chart

Convection Baking Chart

	Recommended	Convection		Convection
	Pan	Temperature		Time
		(oF)	(oC)	(min.)
BREADS
Yeast Loaf	Loaf Pan	350	177	25-35
Yeast Rolls	Cookie Sheet	375	191	11-13
Biscuits	Cookie Sheet	375	191	7-9
Nut Breads	Loaf Pan	350	177	20-25
Cornbread	8”x8” (20x20 cm)	375	191	15-20
Corn Muffins	Muffin Tin	350	177	10-12
Fruit Muffins	Muffin Tin	450	232	12-15
CAKES/COOKIES
Angelfood	Tube Pan	325	163	30-35
Bundt	Tube Pan	325	163	35-40
Cupcakes	Muffin tin	325	177	15-17
Layer, Sheet	13”x9” (23x33 cm)	325	163	30-35
Layer, Two	9” (23 cm) round	325	163	25-30
Pound	Loaf Pan	325	163	45-50
Brownies	13”x9” (23x33 cm)	325	163	20-25
Choc. Chip	Cookie Sheet	350	177	9-10
Sugar Cookies	Cookie Sheet	325	163	7-10
PIES/PASTRY
Pie Crust	9” (23 cm) round	400	204	7-9
Two Crust, Fruit	9” (23 cm) round	350	177	50-55
Pumpkin Pie	9” (23 cm) round	350	177	35-40
Custard	6 - 4 oz cups	Not Recommended
Cream Puffs	Cookie Sheet	375	191	25-27
MISCELLANEOUS
Baked Potatoes	(4) 8 oz (227 gm)	350	177	50-55
Lasagna	9”x5” (23x13 cm)	350	177	45-50
Cheese Souffle	1 qt. (.95 L)	325	163	35-40
Stuffed Peppers	13”x9” (23x33 cm)	350	177	45-50
Quiche	9” (23 cm) round	Not Recommended

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).
	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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