Viking F21233A Convection Baking Chart, Solving Baking Problems, Common Baking Problems/Remedies

Operation

Baking

Convection Baking Chart

Food	Pan Size	Single Rack	Temp	Time
		Position		(min)
BREADS
Frozen Biscuits	Cookie sheet	3 or 4	375˚ F (191˚ C)	7 - 9
Yeast loaf	Loaf pan	3 or 4	375˚ F (191˚ C)	25 - 30
Yeast rolls	Cookie sheet	3 or 4	375˚ F (191˚ C)	11 - 13
Nut bread	Loaf pan	3 or 4	350˚ F (177˚ C)	25 - 30
Cornbread	8" x 8"	3 or 4	375˚ F (191˚ C)	20 - 25
Gingerbread	8" x 8"	3 or 4	325˚ F (163˚ C)	30 - 35
Muffins	Muffin tin	3 or 4	350˚ F (177° C)	12 - 15
Corn muffins	Muffin tin	3 or 4	350˚ F (177˚ C)	10 - 12
CAKES
Angel food	Tube pan	3 or 4	350˚ F (177˚ C)	35	- 40
Bundt	Tube pan	3 or 4	325˚ F (163˚ C)	35	- 40
Cupcakes	Muffin pan	3 or 4	325˚ F (163˚ C)	15	- 17
Layer, sheet	13" x 9"	3 or 4	325˚ F (163˚ C)	30	- 35
Layer, two	9" round	3 or 4	325˚ F (163˚ C)	25	- 30
Pound	Loaf pan	3 or 4	325˚ F (163˚ C)	45	- 50
COOKIES
Brownies	13" x 9"	3 or 4	325˚ F (163˚ C)	20 -25
Choc. chip	Cookie sheet	3 or 4	350˚ F (177˚ C)	7 -10
Sugar	Cookie sheet	3 or 4	350˚ F (177˚ C)	7-10
PIES
Crust, unfilled	9" round	3 or 4	375˚ F (191˚ C)	7	- 9
Crust, filled	9" round	3 or 4	325˚ F (163˚ C)	50	- 55
Lemon meringue	9" round	3 or 4	325˚ F (163˚ C)	10	- 12
Pumpkin	9" round	3 or 4	325˚ F (163˚ C)	45	- 55
Custard	Not recommended
ENTREES
Egg rolls	Cookie sheet	3 or 4	375˚ F (191˚ C)	15	- 20
Fish sticks	Cookie sheet	3 or 4	400˚ F (205˚ C)	8 - 10
Lasagna, frz	Cookie sheet	3 or 4	350˚ F (177˚ C)	45	- 50
Pot pie	Cookie sheet	3 or 4	375˚ F (191˚ C)	35	- 40
Gr. peppers stuffed	13" x 9"	3 or 4	350˚ F (177˚ C)	45	- 50
Quiche	Not recommended
Pizza, 12"	Cookie sheet	3 or 4	375˚ F (191˚ C)	15	- 20
Mac. & cheese, frz	Cookie sheet	3 or 4	350˚ F (177˚ C)	25	- 35
VEGETABLES
Baked potatoes	On rack	3 or 4	350˚ F (177˚ C)	50	- 55
Spinach souffle	1 qt. casserole	3 or 4	325˚ F (163˚ C)	35	- 40
Squash	Cookie sheet	3 or 4	350˚ F (177˚ C)	40	- 45
French fries	Cookie sheet	3 or 4	400˚ F (205˚ C)	15	- 20

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

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 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
	2.	Oven too hot		Add liquid
	3. Wrong pan size		2.	Reduce temperature
			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	Operation
	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
	5.	Pan too large		or convection setting
				as needed
			5. Use proper pan
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 proper pans
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

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