Viking F20366B - Manual (Page 21)

41 40
C
o
o
k
in
g
T
ip
s
C
o
o
k
in
g
T
ip
s
Cooking Tips
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover
most of the rack, rack positions 2 or 3 produce the best
results.
• When baking on more than one rack, we recommend using
one of the convection modes and the 2nd and 4th position
or the 3rd and 5th position for more even baking. When
baking on three racks, use any combination of positions 2, 3,
4, and 5 for more consistent results.
• Stagger pans in opposite directions when two racks and
several pans are used in Conventional Bake Mode. If
possible, no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan
for even air circulation.
Baking Tips
Because of variations in food density, surface texture, and
consistency, some foods may be prepared more successfully using
the Conventional Bake setting. For this reason, conventional
baking is recommended when preparing baked goods, such as
custard. You may find that other foods also turn out best when
cooked in Conventional Bake Mode.
• 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%.
• Some recipes may require adjustment and testing when
converting from standard to convection modes. If unsure how
to convert a recipe, begin by preparing the recipe in
Conventional Bake. After achieving acceptable results, follow
the convection guidelines listed for the similar food type. If the
food is not prepared to your satisfaction during this first
convection trial, adjust only one recipe variable at a time
(cooking time, rack position, or temperature) and repeat the
convection test. Continue adjusting one recipe variable at a
time until you achieve the results you are looking for.
• Make sure the oven racks are in the desired position before you
turn on the oven.
• Do not open the door frequently during baking. Look through
the door window to check doneness whenever possible. If you
must open the door, the best time is during the last quarter of
the baking time.
• Bake to the shortest time suggested and check for doneness
before adding more time. For baked goods, a stainless steel
knife placed in the center of the product should come out clean
when the baked item is done.
• Use the pan size and type recommended by the recipe to
ensure best results. Cakes, quick breads, muffins, and cookies
should be baked in shiny, reflective pans for light, golden crusts.
Avoid the use of old, darkened pans. Warped, dented, stainless
steel and tin-coated pans heat unevenly and will not give
uniform baking results.
Multiple Rack Baking
One major benefit of convection cooking is the ability to prepare
foods in larger quantities. The uniform air circulation makes this
possible. Foods that can be prepared on two or three racks at
the same time include: pizza, cakes, cookies, biscuits, muffins,
rolls, and frozen convenience foods.
For three-rack baking, use any combination of rack positions two,
three, four, and five. For two-rack baking, use rack positions two
and four or positions three and five. Remember that the racks are
numbered from bottom to top.
Cooking Tips
Single Rack Pan Placement Multiple Rack Pan Placement