Viking F20507 - Manual (Page 13)

25
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 your previous oven may vary slightly from
those required with this oven. If you find this to be true, it is necessary
to adjust your recipes and cooking times accordingly.
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
Cakes crack on top 1. Batter too thick 1. Follow recipe
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
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
or convection setting
as needed
5. Pan too large 5. Use proper pan
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 proper pans
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
Common Baking Problems/Remedies
24
Note: The above information is given as a guide only.
Single Rack Time
Food Pan Size Position Temp (min)
BREADS
Biscuits Cookie sheet 2 & 4 375˚ F (190.6˚ C) 7 - 9
Yeast loaf Loaf pan 2 & 4 350˚ F (176.7˚ C) 20 - 25
Yeast rolls Cookie sheet 2 & 4 375˚ F (190.6˚ C) 11 - 13
Nut bread Loaf pan 2 & 4 350˚ F (176.7˚ C) 20 - 25
Cornbread 8" x 8" 2 & 4 375˚ F (190.6˚ C) 15 - 20
Gingerbread 8" x 8" 2 & 4 325˚ F (162.8˚ C) 30 - 35
Muffins Muffin tin 2 & 4 350˚ F (176.7˚ C) 12 - 15
Corn muffins Muffin tin 2 & 4 350˚ F (176.7˚ C) 0 - 12
CAKES
Angel food Tube pan 3 or 4 325˚ F (162.8˚ C) 30 - 35
Bundt Tube pan 3 or 4 325˚ F (162.8˚ C) 35 - 40
Cupcakes Muffin pan 2 & 4 325˚ F (162.8˚ C) 15 - 17
Layer, sheet 13" x 9" 2 & 4 325˚ F (162.8˚ C) 30 - 32
Layer, two 9" round 2 & 4 325˚ F (162.8˚ C) 25 - 30
Pound Loaf pan 2 & 4 325˚ F (162.8˚ C) 5 - 50
COOKIES
Brownies 13" x 9" 2 & 4 325˚ F (162.8˚ C) 20 -25
Choc. chip Cookie sheet 2,3,& 4 350˚ F (176.7˚ C) 7 -10
Sugar Cookie sheet 2,3,& 4 325˚ F (162.8˚ C) 9-10
PASTRY
Cream puffs Cookie sheet 2 & 4 375˚ F (190.6˚ C) 4 - 27
PIES
Crust, unfilled 9" round 2 & 4 400˚ F (204.4˚ C) 7 - 9
Crust, filled 9" round 2 & 4 350˚ F (176.7˚ C) 50 - 55
Lemon meringue 9" round 2 & 4 325˚ F (162.8˚ C) 4 - 5
Pumpkin 9" round 2 & 4 325˚ F (162.8˚ C) 35 - 45
Custard 6 - 4 oz cups 2 & 4 325˚ F (162.8˚ C) 30 - 35
ENTREES
Egg rolls Cookie sheet 2 & 4 375˚ F (190.6˚ C) 8 - 10
Fish sticks Cookie sheet 2 & 4 400˚ F (204.4˚ C) 13 -16
Lasagna, frz Cookie sheet 2 & 4 350˚ F (176.7˚ C) 60 - 65
Pot pie Cookie sheet 2 & 4 375˚ F (190.6˚ C) 10 - 12
Gr. peppers stuffed 13" x 9" 2 & 4 350˚ F (176.7˚ C) 45 - 50
Quiche 9" round 2 & 4 375˚ F (190.6˚ C) 20 - 25
Pizza, 12" Cookie sheet 2 & 4 375˚ F (190.6˚ C) 10 - 12
Mac. & cheese, frz Cookie sheet 3 or 4 350˚ F (176.7˚ C) 45 - 50
VEGETABLES
Baked potatoes On rack 3 or 4 350˚ F (176.7˚ C) 45 - 50
Spinach souffle 1 qt. casserole 3 or 4 325˚ F (162.8˚ C) 35 - 40
Squash Cookie sheet 3 or 4 350˚ F (176.7˚ C) 40 - 45
French fries Cookie sheet 3 or 4 400˚ F (204.4˚ C) 10 - 15
Convection Baking Chart
O
p
e
ra
tio
n
O
p
e
ra
ti
o
n
Baking