Viking F131D - Manual (Page 11)

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Conventional Baking Chart
Recommended Conventional Conventional
Pan Temperature Time
( o F) ( o C) (min.)
BREADS
Yeast Loaf
Loaf Pan 375 191 30-35
Yeast Rolls Cookie Sheet 400 204 12-15
Biscuits Cookie Sheet 400 204 8-10
Nut Breads Loaf Pan 375 191 30-35
Cornbread 8”x8” (20x20 cm) 400 204 25-30
Corn Muffins Muffin Tin 375 191 15-20
Fruit Muffins Muffin Tin 475 191 15-20
CAKES/COOKIES
Angelfood
Tube Pan 375 191 35-45
Bundt Tube Pan 350 177 45-50
Cupcakes Muffin tin 350 177 16-20
Layer, Sheet 13”x9” (23x33 cm) 350 177 40-50
Layer, Two 9” (23 cm) round 350 177 30-35
Pound Loaf Pan 350 177 60-65
Brownies 13”x9” (23x33 cm) 350 177 25-30
Choc. Chip Cookie Sheet 375 191 12-15
Sugar Cookies Cookie Sheet 350 177 10-12
PIES/PASTRY
Pie Crust
9” (23 cm) round 425 218 10-12
Two Crust, Fruit 9” (23 cm) round 375 191 55-60
Pumpkin Pie 9” (23 cm) round 375 191 40-45
Custard 6 - 4 oz cups 350 177 35-40
Cream Puffs Cookie Sheet 400 204 30-35
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm)
375 191 60-75
Lasagna 9”x5” (23x13 cm) 375 191 55-60
Cheese Souffle 1 qt. (.95 L) 350 177 45-50
Stuffed Peppers 13”x9” (23x33 cm) 375 191 60-70
Quiche 9” (23 cm) round 400 204 25-30
Pan Placement Tips
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that cover
most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans are
used. No pan should be directly above another.
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of each pan
for even air circulation.
•When baking on more than one rack, it is recommended to use the 2nd and
4th (VGSO166) or 3rd and 5th (VGSO100) position for more consistent even
baking.
Single Rack Pan Placement
Multiple Rack Pan Placement