Viking M0706VR manual Conventional Baking Chart, Baking Tips, Pan Placement Tips

Cooking Tips

Cooking with your Oven

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 product 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.

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 one of the convection modes and the 2nd and 4th position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more consistent results.

•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.

Single Rack Pan Multiple Rack Pan

Conventional Baking Chart

Food	Pan Size	Single Rack	Temp	Time
		Position		(minutes)
BREADS
Biscuits	Cookie Sheet	3 or 4	375Þ F (191Þ C)	23-28
Yeast Loaf	Loaf Pan	3 or 4	375Þ F (191Þ C)	30 - 35
Yeast Rolls	Cookie Sheet	3 or 4	400Þ F (205Þ C)	12 - 15
Nut Bread	Loaf Pan	3 or 4	375Þ F (191Þ C)	30 - 35
Cornbread	8" x 8"	3 or 4	400Þ F (205Þ C)	20 - 25
Gingerbread	8" x 8"	3 or 4	350Þ F (177Þ C)	35 - 40
Muffins	Muffin Tin	3 or 4	400Þ F (191Þ C)	17 - 22
Corn Muffins	Muffin Tin	3 or 4	375Þ F (191Þ C)	17 - 22
CAKES
Angel food	Tube pan	1 or 2	350Þ F (177Þ C)	35 - 45
Bundt	Tube pan	2	350Þ F (177Þ C)	40 - 50
Cupcakes	Muffin pan	3 or 4	350Þ F (177Þ C)	17 - 22
Layer, Sheet	13" x 9"	3 or 4	350Þ F (177Þ C)	40 - 50
Layer, Two	9" round	3 or 4	350Þ F (177Þ C)	30 - 35
Pound	Loaf pan	3	350Þ F (177Þ C)	60 - 65
COOKIES
Brownies	13" x 9"	3 or 4	350Þ F (177Þ C)	25 - 28
Choc. Chip	Cookie Sheet	3 or 4	375Þ F (191Þ C)	12 - 15
Sugar	Cookie Sheet	3 or 4	350Þ F (177Þ C)	10 - 12	Cooking
PIES
PASTRY
Cream Puffs	Cookie Sheet	3 or 4	400Þ F (205Þ C)	30 - 35
					Tips
Crust, Unfilled	9" Round	3 or 4	425Þ F (218Þ C)	10 - 12
Crust, Filled	9" Round	3 or 4	375Þ F (191Þ C)	55 - 66
Lemon Meringue	9" Round	3 or 4	350Þ F (177Þ C)	12 - 15
Pumpkin	9" Round	3 or 4	400Þ F (177Þ C)	55 - 65
Custard	6 - 4 oz cups	3 or 4	350Þ F (177Þ C)	35 - 40
ENTREES
Egg Rolls	Cookie Sheet	3 or 4	400Þ F (205Þ C)	12 - 15
Fish Sticks	Cookie Sheet	3 or 4	425Þ F (218Þ C)	18 - 21
Lasagna, frz	Cookie Sheet	3 or 4	375Þ F (191Þ C)	65 - 75
Pot Pie	Cookie Sheet	3 or 4	400Þ F (205Þ C)	35 - 40
Gr. Peppers Stuffed	13" x 9"	3 or 4	375Þ F (191Þ C)	65 - 70
Quiche	9" Round	3 or 4	400Þ F (205Þ C)	25 - 30
Pizza, 12"	Cookie Sheet	3 or 4	400Þ F (205Þ C)	15 - 20
Mac. & Cheese, frz	Cookie Sheet	3 or 4	375Þ F (191Þ C)	60 - 65
VEGETABLES
Baked Potatoes	On Rack	3 or 4	375Þ F (191Þ C)	60 - 65
Spinach Souffle	1 qt. Casserole	3 or 4	350Þ F (177Þ C)	45 - 50
Squash	Cookie Sheet	3 or 4	375Þ F (191Þ C)	50 - 55
French Fries	Cookie Sheet	3 or 4	425Þ F (218 Þ C)	15 - 20

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