Viking VDSC3654GBK, VDSC4856QLE Solving Baking Problems, Conventional/Convection Roasting Tips

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart 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, adjust your recipes and cooking times accordingly.

	BAKING PROBLEM REMEDIES
PROBLEM	CAUSE	REMEDY
Food browns	Improper heating	Preheat until oven
unevenly		indicator light goes out.
	Aluminum foil on rack	Remove foil.
	or oven bottom
	Baking utensils too large	Use correct size utensil.
	for the recipe or oven.
	Several utensils crowded	Leave at least 1 1/2”
	together	(3.8 cm) or more space
		between all utensils and
		oven walls.
Food too brown	Baking utensil too large	Use correct utensil.
on bottom	Baking utensil dark or glass	Lower oven temperature.
		25oF (14 oC) for this type
		of utensil.
Food dries	Oven temperature too high	Lower oven temperature.
before	Oven door opened too	Check food at minimum
browning	frequently	time.
Cookies too	Pans too deep	Use a cookie sheet (not a
brown on		baking pan).
	Dark cookie sheet	Use light, shiny cookie
		sheet.
	Oven temperature too high	Lower oven temperature
Cookies too	Hot cookie sheet	Allow cookie sheet to
flat		cool between batches.
Cake too brown	Oven temperature too high	Lower temperature;
on bottom or		if using glass pan, lower
crust forms on		25oF (14 oC)
bottom
Cakes burns on	Oven too hot	Reduce temperature.
sides or not	Wrong pan size	Use recommended pan
done in center		size; fill pan no more
than		2/3 full.

Conventional/Convection Roasting Tips

Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item being roasted. Do not cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin, and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.

•Always roast meats fat side up. No basting is required when the fat side is up. Do not add water to the pan, as this will cause a steamed effect. Roasting is a dry-heat process.

•Poultry should be placed breast side up on the grid in the broiler pan. Brush poultry with melted butter, margarine, or oil before and during roasting.

•For convection roasting, do not use pans with tall sides, as this will interfere with the circulation of heated air over the food.

•If using a cooking bag, foil tent, or other cover, use conventional baking rather than convection.

•When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry, insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat thermometer 2/3 of the way through the recommended roasting time. After reading the thermometer once, insert it 1/2” (1.3 cm) further into the meat, then take a second reading. If the second reading registers below the first, continue cooking the meat.

•Roasting times always vary according to the size, shape, and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 50F to 100F (2.80C to 5.50C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting to make carving easier.

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