Convection Baking Chart

 

 

 

 

Single Rack

 

Time

 

 

 

Food

Pan Size

Position

Temp

(minutes)

Notes

 

 

BREADS

 

 

 

 

 

 

 

 

Frozen Biscuits

Cookie Sheet

2 & 4 / 1, 3, & 5

350° F (177° C)

23

- 28

 

 

 

Yeast Loaf

Loaf Pan

3 or 4

350° F (177° C)

30

- 35

 

 

 

Yeast Rolls

Cookie Sheet

2 & 4 / 1, 3, & 5

375° F (191° C)

12

- 15

 

 

 

Nut Bread

Loaf Pan

3 or 4

350° F (177° C)

30

- 35

 

 

 

Cornbread

8" x 8"

2 & 4

375° F (191° C)

20

- 25

 

 

 

Gingerbread

8" x 8"

2 & 4

325° F (163° C)

35

- 40

 

 

 

Muffins

Muffin Tin

2 & 4 / 1, 3, & 5

375° F (191° C)

17

- 22

Rec. TruConvec

 

 

Corn Muffins

Muffin Tin

2 & 4 / 1, 3, & 5

350° F (177° C)

17

- 22

Rec. TruConvec

 

 

CAKES

 

 

 

 

 

 

 

 

Angel food

Tube pan

1 or 2

325° F (163° C)

30

- 35

Rec. TruConvec

 

 

Bundt

Tube pan

3 or 4

325° F (163° C)

35

- 40

Rec. TruConvec

 

 

Cupcakes

Muffin pan

2 & 4 / 1, 3, & 5

325° F (163° C)

15

- 17

 

 

 

Layer, Sheet

13" x 9"

2 & 4

325° F (163° C)

30

- 32

Rec. TruConvec

 

 

Layer, Two

9" round

2 & 4

325° F (163° C)

25

- 30

Rec. TruConvec

 

 

Pound

Loaf pan

3

325° F (163° C)

5 - 50

 

 

 

 

 

COOKIES

 

 

 

 

 

 

 

 

Brownies

13" x 9"

2 & 4

325° F (163° C)

25 -28

 

 

 

Choc. Chip

Cookie Sheet

1 - 5

350° F (177° C)

10

- 12

Rec. TruConvec

Tips

 

Sugar

Cookie Sheet

1 - 6

325° F (163° C)

10

- 15

Rec. TruConvec

 

PIES

 

 

 

 

 

 

Cooking

 

Crust, Unfilled

9" Round

2 & 4

400° F (205° C)

7

- 9

 

 

Crust, Filled

9" Round

2 & 4

350° F (177° C)

55

- 65

 

 

 

Lemon Meringue

9" Round

2 & 4

325° F (163° C)

4

- 5

 

 

 

Pumpkin

9" Round

2 & 4

325° F (163° C)

55

- 65

 

 

 

Custard

6 - 4oz cups

2 & 4

325° F (163° C)

30

- 35

 

 

 

ENTREES

 

 

 

 

 

 

 

 

Egg Rolls

Cookie Sheet

2 or 4

375° F (191° C)

12

- 15

 

 

 

Fish Sticks

Cookie Sheet

2 or 4

400° F (205° C)

18 -21

 

 

 

Lasagna, frz

Cookie Sheet

2 or 4

350° F (177° C)

60

- 70

 

 

 

Pot Pie

Cookie Sheet

2 or 4

375° F (191° C)

35

- 40

 

 

 

 

 

Gr. Peppers Stuffed

13" x 9"

2 or 4

350° F (177° C)

60

- 70

 

 

 

Quiche

9" Round

2 or 4

375° F (191° C)

25

- 30

 

 

 

Pizza, 12"

Cookie Sheet

2 or 4

375° F (191° C)

15

- 20

 

 

 

Mac. & Cheese, frz

Cookie Sheet

2 or 4

350° F (177° C)

60

- 65

 

 

 

VEGETABLES

 

 

 

 

 

 

 

 

Baked Potatoes

On Rack

2 or 4

350° F (177° C)

60

- 65

 

 

 

Spinach Souffle

1 qt.Casserole

2 or 4

325° F (163° C)

45

- 50

 

 

 

Squash

Cookie Sheet

2 or 4

350° F (177° C)

50

- 55

 

 

 

French Fries

Cookie Sheet

2 or 4

400° F (205° C)

15

- 20

 

Solving Baking Problems

Baking problems can occur for many reasons. Check the Baking Problem chart for t he c auses and r ecommended remedies for t he most common problems. It i s important to remember that t he t emperature 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

 

Cooking

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

 

Tips

 

4.

Wrong bake setting

4.

Adjust to conventional

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

28

29

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Image 15
Viking VEDO130SS, VESO5302SS, VESO5302LE, VESO5272SS, VESO5302IB, VESO130SS Convection Baking Chart, Solving Baking Problems
Page 14 Page 16

VEDO527, VESO1302SS, VEDO5272SS, VESO5302IB, VEDO130WHBR specifications

The Viking VESO130T, VESO130SS, and VESO130TBR represent a trio of compact, efficient, and powerful heating solutions ideal for modern homes and commercial spaces. Designed with advanced technologies, these heaters ensure optimal performance alongside energy efficiency.

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The VESO130TBR stands out with its unique blend of performance and aesthetic appeal. Featuring a contemporary design, this model is perfect for those who prioritize style without compromising functionality. Like its counterparts, it relies on convection heating technology, boosting warmth distribution while maintaining energy efficiency. The VESO130TBR includes an LED display for easy monitoring and setting of temperature, alongside a child safety lock feature for added peace of mind in homes with young children.

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