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Solving baking problems, Convection baking chart – Viking F131D User Manual

Page 12

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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.

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