Viking F20517 manual Broiling, Solving Baking Problems, Common Baking Problems/Remedies

infrared broil

CONVECTION

BAKE

BAKE

CONVECTION

BROIL

BROIL

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 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

Broiling

OFF

BROIL (Infrared Broil)

Heat radiates from the Gourmet

Glo™ infrared broiler located at

the top of the oven cavity. The

distance between the foods and

the broil elements determines

broiling speed. For “fast”

broiling, food may be as close

as 2” (5 cm) to the broil element

or on the top rack. “Fast” broiling is best for meats where

rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.

Cakes crack on top	1. Battertoo thick		1.	Followrecipe
				Add liquid
	2.	Oven too hot	2.	Reducetemperature
	3. Wrong pan size		3. 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
				or convectionsetting

	OFF
BROIL	BAKE
CONVECTION	CONVECTION
BROIL	BAKE

infrared convection broil

CONVECTION BROIL (Infrared Convection Broil)

Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow reduces peak temperatures on the food. Use this setting for thick cuts of meat.

Operation					as needed
		5. Pan too large		5. Use properpan
	Food too brownon	1.	Rack positiontoo 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
	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

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.

Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts.

The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

Operation

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