Viking F1321D, F131D warranty Breads

Baking Tips

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 250F and the cooking time by approximately 10 to 15%.

•Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during the first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved. •Make sure the oven racks are in the desired positions before you turn the oven on.

•For best results, always preheat the oven.

•Do not open the oven door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to 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 clean when done.

•Use good quality baking pans and sizes recommended in the recipe; warped, dented, or burned pans should not be used.

•Shiny metal pans are preferred for baking items such as cakes, cookies, and muffins because they produce light, golden crusts due to heat being reflected by the metal.

•Glass pans may also be used for cake baking. Reduce the oven temperature by 25 degrees when using a glass pan, but bake for the same amount of time called for in the recipe.

•Pies are best baked in pans which absorb and hold heat. Glass, enamel, dull-finished metal, and porcelain enamel finish give pies a golden brown crust.

Conventional 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
Angelfood	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

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