Viking F20362B - Manual (Page 15)

26 25
C
o
o
k
in
g
T
ip
s
Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes and recommended 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.
PROBLEM 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 PROBLEM / REMEDIES
C
o
o
k
in
g
T
ip
s
Solving Baking Problems Roasting Instructions
Always use the broiler pan and grid supplied with each oven. The
hot air must be allowed to circulate around the item that is being
roasted. Do not cover what is being roasted. Convection roasting
seals in juices quickly for a moist, tender product. Poultry will have
a light, crispy skin and meats will be browned, not dry or burned.
Cook meats and poultry directly from the refrigerator. There is no
need for meat or poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25 ° F (-3.9 ° C) and the
cooking time by approximately 10 to 15%.
• Always roast meats fat side up in a shallow pan using a roasting
rack. No basting is required when the fat side is up. Do not
add water to the pan as this will cause a steamed effect.
Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow
pan. Brush poultry with melted butter, margarine, or oil before
and during roasting.
• For convection roasting, do not use pans with tall sides as this
will interfere with the circulation of heated air over the food.
• When using a meat thermometer, insert the probe halfway into
the center of the thickest portion of the meat. (For poultry
insert the thermometer probe between the body and leg into
the thickest part of the inner thigh.) The tip of the probe should
not touch bone, fat, or gristle to ensure an accurate reading.
Check the meat temperature halfway through the recommended
roasting time. After reading the thermometer once, insert it
¼ inch (1.3 cm) further into the meat, then take a second
reading. If the second temperature registers below the first,
continue cooking the meat.
• Roasting times always vary according to the size, shape and
quality of meats and poultry. Less tender cuts of meat are best
prepared in the conventional bake setting and may require
moist cooking techniques. Remove roasted meats from the
oven when the thermometer registers 5
° F (2 ° C) to 10 ° F
(4 ° C) lower than the desired doneness. The meat will
continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting in order to make
carving easier.
• If using a cooking bag, foil tent, or other cover, use the
conventional bake setting rather than either convection setting.