Baking

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 yo ur pr evious ove n 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

Broiling

OFF

BROIL

 

 

 

 

BAKE

BROIL (Infrared Broil)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The broil burner at the top of the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONVECTION

 

 

 

 

CONVECTION

 

 

 

oven heats the metal screen until

BROIL

 

 

 

 

BAKE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

it glows. Heat radiates from the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GourmetGlo™ infrared broiler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

located at the top of the oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

cavity. The distance between the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

foods and the broil elements

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

determines broiling speed. For

 

 

 

 

 

 

 

infrared broil

“fast” broiling, food may be as

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

close as 2 inches (5 cm) to the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

broil element or on the top rack. “Fast” broilingis best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.

 

 

 

 

 

 

Add liquid

 

 

 

2.

Oven too hot

2.

Reduce temperature

 

 

 

3. Wrong pan size

3. 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

 

 

 

 

 

or convection setting

 

 

 

 

 

as needed

 

 

5. Pan too large

5. Use properpan

 

Food too brown on

1.

Rack position too high 1.

Use recom. rack position

 

top

2. Oven not preheated

2.

Allow oven to preheat

 

 

 

3. Sides of pan too high

3. Use properpans

 

 

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

 

 

 

 

 

 

 

 

OFF

BROIL

BAKE

CONVECTION

CONVECTION

BROIL

BAKE

infrared convection broil

CONVECTION BROIL (Infrared Convection Broil)

The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Sm oke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.

Operation

26

27

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Viking F20516 manual Broiling, Solving Baking Problems, Common Baking Problems/Remedies
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F20516 specifications

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