Viking M0706VR manual Convection Baking Chart, Solving Baking Problems

Convection Baking Chart

	Food	Pan Size	Single Rack	Temp	Time
			Position		(minutes)
	BREADS
	Frozen Biscuits	Cookie Sheet	2 & 4 / 1, 3, & 5	350Þ F (177Þ C)	23 - 28
	Yeast Loaf	Loaf Pan	3 or 4	350Þ F (177Þ C)	30 - 35
	Yeast Rolls	Cookie Sheet	2 & 4 / 1, 3, & 5	375Þ F (191Þ C)	12 - 15
	Nut Bread	Loaf Pan	3 or 4	350Þ F (177Þ C)	30 - 35
	Cornbread	8" x 8"	2 & 4	375Þ F (191Þ C)	20 - 25
	Gingerbread	8" x 8"	2 & 4	325Þ F (163Þ C)	35 - 40
	Muffins	Muffin Tin	2 & 4 / 1, 3, & 5	375Þ F (191Þ C)	17 - 22		Rec.
	Corn Muffins	Muffin Tin	2 & 4 / 1, 3, & 5	350Þ F (177Þ C)	17 - 22		Rec.
	CAKES
	Angel food	Tube pan	1 or 2	325Þ F (163Þ C)	30	- 35	Rec.
	Bundt	Tube pan	3 or 4	325Þ F (163Þ C)	35	- 40	Rec.
	Cupcakes	Muffin pan	2 & 4 / 1, 3, & 5	325Þ F (163Þ C)	15	- 17
	Layer, Sheet	13" x 9"	2 & 4	325Þ F (163Þ C)	30	- 32	Rec.
	Layer, Two	9" round	2 & 4	325Þ F (163Þ C)	25	- 30	Rec.
	Pound	Loaf pan	3	325Þ F (163Þ C)	5 - 50
	COOKIES
	Brownies	13" x 9"	2 & 4	325Þ F (163Þ C)	25 -28
	Choc. Chip	Cookie Sheet	1 - 5	350Þ F (177Þ C)	10	- 12	Rec.
Tips	Sugar	Cookie Sheet	1 - 6	325Þ F (163Þ C)	10	- 15	Rec.
	PIES
Cooking	Crust, Unfilled	9" Round	2 & 4	400Þ F (205Þ C)	7	- 9
	Crust, Filled	9" Round	2 & 4	350Þ F (177Þ C)	55	- 65
	Lemon Meringue	9" Round	2 & 4	325Þ F (163Þ C)	4	- 5
	Pumpkin	9" Round	2 & 4	325Þ F (163Þ C)	55	- 65
	Custard	6 - 4oz cups	2 & 4	325Þ F (163Þ C)	30	- 35
	ENTREES
	Egg Rolls	Cookie Sheet	2 or 4	375Þ F (191Þ C)	12	- 15
	Fish Sticks	Cookie Sheet	2 or 4	400Þ F (205Þ C)	18 -21
	Lasagna, frz	Cookie Sheet	2 or 4	350Þ F (177Þ C)	60	- 70
	Pot Pie	Cookie Sheet	2 or 4	375Þ F (191Þ C)	35	- 40
	Gr. Peppers Stuffed	13" x 9"	2 or 4	350Þ F (177Þ C)	60	- 70
	Quiche	9" Round	2 or 4	375Þ F (191Þ C)	25	- 30
	Pizza, 12"	Cookie Sheet	2 or 4	375Þ F (191Þ C)	15	- 20
	Mac. & Cheese, frz	Cookie Sheet	2 or 4	350Þ F (177Þ C)	60	- 65
	VEGETABLES
	Baked Potatoes	On Rack	2 or 4	350Þ F (177Þ C)	60	- 65
	Spinach Souffle	1 qt.Casserole	2 or 4	325Þ F (163Þ C)	45	- 50
	Squash	Cookie Sheet	2 or 4	350Þ F (177Þ C)	50	- 55
	French Fries	Cookie Sheet	2 or 4	400Þ F (205Þ C)	15	- 20

Solving Baking Problems

Baking problems can occur for many reasons. Check the Baking Problem chart for the causes and recommended 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 PROBLEM / REMEDIES

PROBLEM	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
				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	Cooking
bottom	3.	Incorrect rack position	3.	Use recom. rack position
		too often		check food
	2.	Dark pans being used	2.	Use shiny pans
	4.	Wrong bake setting	4.	Adjust to conventional	Tips
				or convection setting
				as needed
	5.	Pan too large	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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