Solving BakingProblems
Baking problems can occur for many reasons. It is importantto remember that the temperature settingand cookingtimes you are accustomed to using with your previousoven may vary slightlyfrom those required with your new Viking oven. Youmay find that you need to make some adjustments.
COMMON BAKING PROBLEMS AND REMEDIES
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| PROBLEM | CAUSE | REMEDY | ||
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| Cakes burnedon the | 1. | Oven was too hot | 1. | Reducetemperature |
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| sides or not done | 2. | Wrongpan size | 2. | Userecommendedpansize |
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| in center | 3. | Too many pans | 3. | Reduce numberof pans |
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| Cakes crack on top | 1. | Battertoo thick | 1. | Followrecipe;Add liquid |
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| 2. | Oven too hot | 2. | Reducetemperature |
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| 3. | Wrong pan size | 3. | Use recom. pan size |
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| Cakes are not level | 1. | Batteruneven | 1. | Distributebatterevenly |
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| 2. | Oven or rack not level | 2. | Level oven or rack |
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| 3. | Pan was warped | 3. | Use proper pan |
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| Food too brownon | 1. Oven door opened | 1. | Use door windowto | |
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| bottom |
| too often |
| check food |
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| 2. | Dark pans being used | 2. | Use shiny pans |
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| 3. | Incorrectrack position | 3. | Use recom.rack position |
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| 4. | Wrongbake setting | 4. | Adjustto conventional |
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| or convectionsetting |
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| as needed |
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| 5. | Pan too large | 5. | Use proper pan |
Tips |
| Food too brownon | 1. | Rack positiontoo high | 1. | Use recom.rack position |
| top | 2. | Oven not preheated | 2. | Allow oven to preheat | |
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Cooking |
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| 3. | Sides of pan too high | 3. | Use proper pans |
| Pies burnedaround | 1. | Oven too hot | 1. | Reducetemperature | |
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| Cookiestoo flat | 1. | Hot cookiesheet | 1. | Allow sheet to cool |
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| between batches |
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| edges | 2. | Toomany pans used | 2. | Reduceno. of pans |
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| 3. | Oven not preheated | 3. | Allow oven to preheat |
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| Pies too light on top | 1. | Oven not hot enough | 1. | Increasetemperature |
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| 2. | Toomany pans used | 2. | Reduceno. of pans |
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| 3. | Oven not preheated | 3. | Allow oven to preheat |
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Broiling Tips
• Always use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.
• Tokeep meat from curling, slit fatty edges.
• Brush chicken and fish with butter several times as they broil to prevent drying out.
• Toprevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and then turn. Season the second side just before removing from the oven.
• Always pull the rack out to “STOP” position before turning or removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Otherwise, drippings will bake onto the pan.
• While the pan is hot, place a damp paper towel over the grid. Drizzle with liquid dishwashing detergent and pour water over the grid. This will make cleaning easier.
• You can also line the broiler pan with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan.
• Although it isn’t recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the grid so that melted fat can drain through. This will prevent
spattering, smoking, or the possibility of grease fire. CookingTips
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