Baking

Convection Baking Chart

 

 

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(min)

 

 

BREADS

 

 

 

 

 

 

 

Biscuits

Cookie sheet

2 & 4

375˚ F (190.6˚ C)

7

- 9

 

 

Yeast loaf

Loaf pan

2 & 4

350˚ F (176.7˚ C)

20

- 25

 

 

Yeast rolls

Cookie sheet

2 & 4

375˚ F (190.6˚ C)

11

- 13

 

 

Nut bread

Loaf pan

2 & 4

350˚ F (176.7˚ C)

20

- 25

 

 

Cornbread

8" x 8"

2 & 4

375˚ F (190.6˚ C)

15

- 20

 

 

Gingerbread

8" x 8"

2 & 4

325˚ F (162.8˚ C)

30

- 35

 

 

Muffins

Muffin tin

2 & 4

350˚ F (176.7˚ C)

12

- 15

 

 

Corn muffins

Muffin tin

2 & 4

350˚ F (176.7˚ C)

0 - 12

 

 

CAKES

 

 

 

 

 

 

 

Angel food

Tube pan

3 or 4

325˚ F (162.8˚ C)

30

- 35

 

 

Bundt

Tube pan

3 or 4

325˚ F (162.8˚ C)

35

- 40

 

 

Cupcakes

Muffin pan

2 & 4

325˚ F (162.8˚ C)

15

- 17

 

 

Layer, sheet

13" x 9"

2 & 4

325˚ F (162.8˚ C)

30

- 32

 

 

Layer, two

9" round

2 & 4

325˚ F (162.8˚ C)

25

- 30

 

 

Pound

Loaf pan

2 & 4

325˚ F (162.8˚ C)

5 - 50

 

 

COOKIES

 

 

 

 

 

 

 

Brownies

13" x 9"

2 & 4

325˚ F (162.8˚ C)

20 -25

 

 

Choc. chip

Cookiesheet

2,3,& 4

350˚ F (176.7˚ C)

7 -10

 

 

Sugar

Cookiesheet

2,3,& 4

325˚ F (162.8˚ C)

9-10

 

 

PASTRY

 

 

 

 

 

 

 

Cream puffs

Cookiesheet

2 & 4

375˚ F (190.6˚ C)

4 - 27

Operation

 

PIES

 

 

 

 

 

 

Crust, unfilled

9" round

2 & 4

400˚ F (204.4˚ C)

7

- 9

 

 

 

 

Crust, filled

9" round

2 & 4

350˚ F (176.7˚ C)

50

- 55

 

 

Lemon meringue

9" round

2 & 4

325˚ F (162.8˚ C)

4

- 5

 

 

Pumpkin

9" round

2 & 4

325˚ F (162.8˚ C)

35

- 45

 

 

Custard

6 - 4 oz cups

2 & 4

325˚ F (162.8˚ C)

30

- 35

 

 

ENTREES

 

 

 

 

 

 

 

Egg rolls

Cookiesheet

2 & 4

375˚ F (190.6˚ C)

8 - 10

 

 

Fish sticks

Cookiesheet

2 & 4

400˚ F (204.4˚ C)

13 -16

 

 

Lasagna, frz

Cookiesheet

2 & 4

350˚ F (176.7˚ C)

60

- 65

 

 

Pot pie

Cookiesheet

2 & 4

375˚ F (190.6˚ C)

10

- 12

 

 

 

 

Gr. peppers stuffed

13" x 9"

2 & 4

350˚ F (176.7˚ C)

45

- 50

 

 

Quiche

9" round

2 & 4

375˚ F (190.6˚ C)

20

- 25

 

 

Pizza, 12"

Cookiesheet

2 & 4

375˚ F (190.6˚ C)

10

- 12

 

 

Mac. & cheese, frz

Cookie sheet

3 or 4

350˚ F (176.7˚ C)

45

- 50

 

 

VEGETABLES

 

 

 

 

 

 

 

Baked potatoes

On rack

3 or 4

350˚ F (176.7˚ C)

45

- 50

 

 

Spinach souffle

1 qt. casserole

3 or 4

325˚ F (162.8˚ C)

35

- 40

 

 

Squash

Cookiesheet

3 or 4

350˚ F (176.7˚ C)

40

- 45

 

 

French fries

Cookiesheet

3 or 4

400˚ F (204.4˚ C)

10

- 15

 

 

 

 

 

 

 

 

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

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 us ing with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary 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

 

 

 

 

 

 

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

 

 

 

 

bottom

 

too often

 

check food

 

 

 

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

 

 

top

2.

Oven not preheated

2.

or convection setting

 

Operation

Allow oven to preheat

 

 

 

 

 

as needed

 

 

 

5. Pan too large

5. Use proper pan

 

 

Food too brown on

1.

Rack position too high

1.

Use recom. rack position

 

 

 

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

 

 

 

 

 

 

 

 

 

24

25

Page 12 Page 14
Page 13
Image 13
Viking DSCE1304BSS, RDSCE2305BWH manual Solving Baking Problems, Convection Baking Chart, Common Baking Problems/Remedies
Page 12 Page 14

DSCE130, RDSCE230, DSCE1304BSS, RDSCE2305BWH, RDSCE2305BSS specifications

Viking, a premium appliance brand known for its high-end kitchen equipment, offers a range of refrigerators designed to cater to both style and functionality. Among their notable models are the Viking RDSCE2305BSS, RDSCE2305BWH, DSCE1304BSS, RDSCE230, and DSCE130. Each of these refrigerators blends cutting-edge technology with luxurious design.

The Viking RDSCE2305BSS and RDSCE2305BWH models showcase a spacious interior and are equipped with a sleek stainless steel or pristine white finish, respectively. These refrigerators feature a dual compressor system that optimizes temperature and humidity levels, ensuring that the food remains fresh for longer periods. The internal ice maker is designed for maximum efficiency, producing clear ice cubes while minimizing energy consumption.

One of the standout features across these models is the advanced micro-fridge technology. This system offers ingenious storage solutions, with customizable shelving and a variety of compartments to accommodate all types of food and beverages. The LED lighting system not only enhances visibility but also saves energy while providing an aesthetically pleasing interior glow.

The Viking DSCE1304BSS and DSCE130 models offer a more compact design, perfect for smaller spaces without sacrificing performance. These models come equipped with Viking's exclusive ProChill Temperature Management System, which maintains optimal conditions for food storage by regulating airflow and temperature evenly throughout the fridge.

All models incorporate user-friendly controls, allowing for seamless temperature adjustments and monitoring. The intelligent design incorporates a door alarm to alert when the door is left open, preventing unnecessary energy loss and ensuring food safety.

In terms of energy efficiency, Viking's refrigerators hold Energy Star certification, reflecting their commitment to sustainability while delivering powerful, reliable performance. Additionally, Viking offers an exceptional warranty period, ensuring customer satisfaction and peace of mind.

In summary, whether it is the sophisticated design of the RDSCE2305BSS, the pristine white finish of the RDSCE2305BWH, or the compact practicality of the DSCE1304BSS and DSCE130 models, Viking refrigerators blend luxurious style with innovative technology to meet the needs of any modern kitchen.
Top Page Image Contents