Viking F20366B - Manual (Page 23)

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Solving Baking Problems
Baking problems can occur for many reasons. 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
your new Viking oven. You may find that you need to make some
adjustments.
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 recommended pan size
in center
3. Too many pans 3. Reduce number 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 evenly
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 AND REMEDIES
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Broiling Tips
• Always use a broiler pan and grid for broiling. They are
designed to provide drainage of excess liquid and fat away
from the cooking surface to help prevent splatter, smoke, and
fire.
• To keep meat from curling, slit fatty edges.
• Brush chicken and fish with butter several times as they broil to
prevent drying out.
• To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended
time, season, and then turn. Season the second side just before
removing from the oven.
• Always pull the rack out to “STOP” position before turning or
removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the
food. Otherwise, drippings will bake onto the pan.
• While the pan is hot, place a damp paper towel over the
grid. Drizzle with liquid dishwashing detergent and pour
water over the grid. This will make cleaning easier.
• You can also line the broiler pan with aluminum foil to
make cleaning easier. Be sure the foil extends up the
side of the pan.
• Although it isn’t recommended, the grid can also be covered
with foil. Be sure to slit openings to conform with the openings
in the grid so that melted fat can drain through. This will prevent
spattering, smoking, or the possibility of grease fire.