Viking VESO1302SS, VESO5302SS Conventional/Convection Cooking, Baking Tips, Pan Placement Tips

Cooking Tips

Cooking with your Oven

Conventional/Convection Cooking

Because of variations in food density, surface textureand consistency, some foods may be prepared more successfullyusing the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake. This is perfectly normal. Convection cooking is a cooking technique which utilizes fan forcesair to circulate heat throughout the entire oven cavity c reating the optimum co oking environment. Cooking with convection is i ntended when performing multi-rack ba king a nd fo r baking heavier foods. Below are some tips which will allow you to get the best results out of your oven when cookingwith convection.

•As a general rule, reduce the temperature by 25° F10°( C) when using a convection cooking function.

•Cooking times for standard baking and convection baking will be the same. However, if using convection tocook a single item or smaller load then it is possible to have 10-15% eductionr in cooking time.

(Remember convection cooking is designed for multi-rack baking or cooking large loads).

•If cooking items which require longer than 45 minutes then it is possible to see a 10% - 15% reductionin cooking time. This is especially true for large items cooked in het convection roast function. •A major benefit of convectioncooking is the ability ot prepare foods in quantity. The uniform air circulationmakes this possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins,rolls, and frozen convenience foods.

•For three-rackbaking, use any combination of rackositionsp 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or positions 3 and 5. Remember that the racks are numbered from bottom to top. •Items cooked in a convectionfunction can be easily over baked. This being the case, it is usually a good idea to pull items out of the oven just before they seem to be done. Items will continue to cook right after they areset out of the oven.

•Some recipes, especiallythose that are homemade, may require adjustment and testing when convertingfrom standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listedfor the similar food type. If the food is not prepared to your satisfaction duringthis first convection trial, adjust only one recipevariable at a time(cooking time, rack position, or temperature) andrepeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved.

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
Placement	Placement

Cooking Tips

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