Viking F21032 manual Baking

O P E R AT I O N

Baking

BAKE (Natural Airflow Bake)

Full power heat is radiated from the U-shaped bake burner in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles.

To Use BAKE Function

1.Arrange the oven rack in the desired position before turning oven on.

2.Set the oven temperature control knob to desired temperature.

3.Close the door.

CONVECTION BAKE

Heat is radiated from the U-shaped bake burner in the bottom of the oven cavity. The heated air is circulated by one motorized fan in the rear of the oven providing

a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced—searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.

To Use CONVECTION BAKE Function

1.Arrange the oven rack in the desired position before turning oven on.

2.Set the oven temperature control knob to desired temperature and turn on the convection fan switch.

3.Close the door.

Baking Tips

•Make sure the oven racks are in the desired position before you turn on the oven.

•DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the item should come out clean when done.

•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.

•If baking with a commercial-sized sheet pan, it is important to note that the large width of the commercial sheet pan has the tendency to restrict the airflow in the oven cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a commercial sheet pan.

Pan Placement Tips

•When using large (15” x 13”) flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

•When baking on more than one rack, it is recommended to use the 3rd and 5th position for more consistent, even baking.

•Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.

•Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Multiple Rack Pan

Single Rack PanPlacement

Placement

Baking

CONVENTIONAL BAKING CHART

Food	Pan Size	Single Rack Position	Temperature	Time (min.)
BREADS
Biscuits	Cookie sheet	3 or 4	400˚F (204˚C)	10 - 12
Yeast loaf	Loaf pan	3 or 4	375˚F (191˚C)	30 - 35
Yeast rolls	Cookie sheet	3 or 4	400˚F (204˚C)	12 - 15
Nut bread	Loaf pan	3 or 4	375˚F (191˚C)	30 - 35
Cornbread	8” x 8”	3 or 4	400˚F (204˚C)	25 - 30
Gingerbread	8” x 8”	3 or 4	350˚F (177˚C)	35 - 40
Muffins	Muffin tin	3 or 4	375˚F (191˚C)	15 - 20
Corn muffins	Muffin tin	3 or 4	375˚F (191˚C)	15 - 20
CAKES
Angel food	Tube pan	3 or 4	375˚F (191˚C)	35 - 45
Bundt	Tube pan	3 or 4	350˚F (177˚C)	45 - 55
Cupcakes	Muffin pan	3 or 4	350˚F (177˚C)	16 - 20
Layer, sheet	13” x 9”	3 or 4	350˚F (177˚C)	40 - 50
Layer, two	9” round	3 or 4	350˚F (177˚C)	30 - 35
Pound	Loaf pan	3 or 4	350˚F (177˚C)	60 - 65
COOKIES
Brownies	13” x 9”	3 or 4	350˚F (177˚C)	25 - 30
Chocolate Chip	Cookie sheet	3 or 4	375˚F (191˚C)	12 - 15
Sugar	Cookie sheet	3 or 4	375˚F (191˚C)	10 - 12
PASTRY
Cream puffs	Cookie sheet	3 or 4	400˚F (204˚C)	30 - 35
PIES
Crust, unfilled	9” round	3 or 4	400˚F (204˚C)	10 - 12
Crust, filled	9” round	3 or 4	350˚F (177˚C	55 - 60
Lemon meringue	9” round	3 or 4	350˚F (177˚C	12 - 15
Pumpkin	9” round	3 or 4	350˚F (177˚C	35 - 40
Custard	6-4 oz. cups	3 or 4	350˚F (177˚C	35 - 40
ENTREES
Egg rolls	Cookie sheet	3 or 4	400˚F (204˚C)	25 - 30
Fish sticks	Cookie sheet	3 or 4	425˚F (218˚C)	10 - 15
Lasagna, frozen	Cookie sheet	3 or 4	375˚F (191˚C)	55 - 60
Pot pie	Cookie sheet	3 or 4	400˚F (204˚C)	35 - 40
Green peppers, stuffed	13” x 9”	3 or 4	375˚F (191˚C)	60 -70
Quiche	9” round	3 or 4	400˚F (204˚C)	25 - 30
Pizza, 12”	Cookie sheet	3 or 4	400˚F (204˚C)	15 - 20
Mac & cheese, frozen	Cookie sheet	3 or 4	375˚F (191˚C)	35 - 40
VEGETABLES
Baked potato	On rack	3 or 4	375˚F (191˚C)	60 - 65
Spinach souffle	1 quart casserole	3 or 4	350˚F (177˚C)	45 - 50
Squash	Cookie sheet	3 or 4	375˚F (191˚C)	50 -55
French fries	Cookie sheet	3 or 4	425˚F (218˚C)	20 - 25

*Note: The above information is given as a guide only.

O P E R AT I O N

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