Solving baking problems, Convection baking chart – Viking F131D User Manual
Page 12
Recommended
Convection
Convection
Pan
Temperature
Time
(
o
F)
(
o
C)
(min.)
BREADS
Yeast Loaf
Loaf Pan
350
177
25-35
Yeast Rolls
Cookie Sheet
375
191
11-13
Biscuits
Cookie Sheet
375
191
7-9
Nut Breads
Loaf Pan
350
177
20-25
Cornbread
8”x8” (20x20 cm)
375
191
15-20
Corn Muffins
Muffin Tin
350
177
10-12
Fruit Muffins
Muffin Tin
450
232
12-15
CAKES/COOKIES
Angelfood
Tube Pan
325
163
30-35
Bundt
Tube Pan
325
163
35-40
Cupcakes
Muffin tin
325
177
15-17
Layer, Sheet
13”x9” (23x33 cm)
325
163
30-35
Layer, Two
9” (23 cm) round
325
163
25-30
Pound
Loaf Pan
325
163
45-50
Brownies
13”x9” (23x33 cm)
325
163
20-25
Choc. Chip
Cookie Sheet
350
177
9-10
Sugar Cookies
Cookie Sheet
325
163
7-10
PIES/PASTRY
Pie Crust
9” (23 cm) round
400
204
7-9
Two Crust, Fruit 9” (23 cm) round
350
177
50-55
Pumpkin Pie
9” (23 cm) round
350
177
35-40
Custard
6 - 4 oz cups
Not Recommended
Cream Puffs
Cookie Sheet
375
191
25-27
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm)
350
177
50-55
Lasagna
9”x5” (23x13 cm)
350
177
45-50
Cheese Souffle
1 qt. (.95 L)
325
163
35-40
Stuffed Peppers 13”x9” (23x33 cm)
350
177
45-50
Quiche
9” (23 cm) round
Not Recommended
Convection Baking Chart
22
23
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart 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 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.
BAKING PROBLEM REMEDIES
PROBLEM
CAUSE
REMEDY
Food browns
1. Improper heating
1. Preheat until desired
unevenly
temperature is reached.
2. Aluminum foil on rack
2. Remove foil.
or oven bottom
3. Baking utensils too large 3. Use correct size utensil.
for the recipe or oven.
4. Several utensils crowded 4. Leave at least 1 1/2”
together
(3.8 cm) or more space
between all utensils and
oven walls.
Food too brown 1. Baking utensil too large
1. Use correct utensil
on bottom
2. Baking utensil dark or glass 2. Lower oven temperature
25°F (-3.8°C) for this type
of utensil.
Food dries
1. Oven temperature too high 1. Lower oven temperature
before
2. Oven door opened too
2. Check food at minimum
browning
frequently
time.
Cookies too
1. Pans too deep
1. Use a cookie sheet (not a
brown on
baking pan).
bottom
2. Dark cookie sheet
2. Use light, shiny cookie
sheet.
3. Oven temperature too high 3. Lower oven temperature
Cookies too
1. Hot cookie sheet
1. Allow cookie sheet to
flat
cool between batches.
Cake too brown 1. Oven temperature too high 1. Lower temperature;
on bottom or
if using glass pan, lower
crust forms on
25°F (-3.8 °C).
bottom
Cakes burns on 1. Oven too hot
1. Reduce temperature.
sides or not
2. Wrong pan size
2. Use recommended pan
done in center
size; fill pan no more
than
2/3 full.