Broiling, Solving Baking Problems | Viking VGSO100SG, VGSO100SS

Baking

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 using with yo ur pr evious ove n 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 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
	3. Too many pans	3. Reduce no. of pans
Cakes crack on top	1. Batter too thick	1.	Follow recipe

Broiling

OFF

BROIL

BAKE

BROIL (Infrared Broil)

The broil burner at the top of the

CONVECTION

oven heats the metal screen until

BROIL

BAKE

it glows. Heat radiates from the

GourmetGlo™ infrared broiler

located at the top of the oven

cavity. The distance between the

foods and the broil elements

determines broiling speed. For

infrared broil

“fast” broiling, food may be as

close as 2 inches (5 cm) to the

broil element or on the top rack. “Fast” broilingis best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.

					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
	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
Operation					or convection setting
					as needed
		5. Pan too large		5. Use properpan
	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 properpans
	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

	OFF
BROIL	BAKE
CONVECTION	CONVECTION
BROIL	BAKE

infrared convection broil

CONVECTION BROIL (Infrared Convection Broil)

The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Sm oke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.

Operation

VGSO100SS, VGSO100SG, VGSO100 specifications

The Viking VGSO100, VGSO100SG, and VGSO100SS stand as the epitome of high-performance cooking appliances. These models are designed to cater to both professional chefs and home cooking enthusiasts, offering a perfect balance of quality, function, and style.

The Viking VGSO100 series features a powerful 30-inch cooking surface equipped with six dual-stacked burners. This innovative burner design allows for precise simmering and rapid boiling, accommodating a variety of cooking techniques and preferences. The maximum output reaches a formidable 18,500 BTUs, ensuring that any dish can be prepared with speed and efficiency.

One of the standout characteristics of these models is their robust stainless steel construction, which not only contributes to the appliance's durability but also provides a sleek, modern aesthetic. The professionally-inspired design boasts seamless edges and heavy-duty knobs, offering an appealing look that complements any kitchen decor.

Another significant feature of the Viking VGSO100 series is the inclusion of a large oven with a capacity of 5.1 cubic feet. This spacious cooking chamber supports multiple racks and offers enhanced cooking versatility. Equipped with Viking's patented VariSimmer Setting, the oven allows users to maintain an optimal simmer for delicate sauces or perfectly melt chocolate without fear of burning.

The VGSO100SG and VGSO100SS models also incorporate advanced technologies such as convection cooking, which ensures even heat distribution for superior baking results. The true convection system utilizes a fan and baffle to circulate hot air, reducing cooking times and ensuring that food is evenly cooked.

Cleaning and maintenance are made simpler with the removable oven door and porcelain-coated spill trays, which are designed to resist stains and make cleanup effortless. Furthermore, the electronic ignition provides a convenient start with just a push of a button, eliminating the need for matches or lighters.

Overall, the Viking VGSO100, VGSO100SG, and VGSO100SS are engineered to meet the high demands of serious cooking while offering the elegance and functionality needed for everyday culinary adventures. With their impressive features and innovative technologies, these ranges provide both performance and style, making them a worthy addition to any kitchen.

Viking VGSO100SG, VGSO100SS Broiling, Solving Baking Problems, Common Baking Problems/Remedies

Models: VGSO100SS VGSO100SG VGSO100