Viking BVGRC8486GWSS Use and Care Manual - Page 10

O P E R AT I O N Baking CONVECTION BAKING CHART Food Pan Size Single Rack Position BREADS Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Muffins Corn muffins Cookie sheet Loaf pan Cookie sheet Loaf pan 8" x 8" 8" x 8" Muffin tin Muffin tin 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 CAKES Angel food Bundt Cupcakes Layer, sheet Layer, two Pound Tube pan Tube pan Muffin pan 13" x 9" 9" round Loaf pan 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 COOKIES Brownies Chocolate Chip Sugar 13" x 9" Cookie sheet Cookie sheet 3 or 4 3 or 4 3 or 4 PIES Crust, unfilled Crust, filled Lemon meringue Pumpkin Custard 9" round 9" round 9" round 9" round Not recommended 3 or 4 3 or 4 3 or 4 3 or 4 ENTREES Egg rolls Fish sticks Lasagna, frozen Pot pie Green peppers, stuffed Quiche Pizza, 12" Mac & cheese, frozen Cookie sheet Cookie sheet Cookie sheet Cookie sheet 13" x 9" Not recommended Cookie sheet Cookie sheet 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 VEGETABLES Baked potato Spinach souffle Squash French fries On rack 1 quart casserole Cookie sheet Cookie sheet 3 or 4 3 or 4 3 or 4 3 or 4 *Note: The above information is given as a guide only. Temperature 375˚F (191˚C) 375˚F (191˚C) 375˚F (191˚C) 350˚F (177˚C) 375˚F (191˚C) 325˚F (163˚C) 350˚F (177˚C) 350˚F (177˚C) 350˚F (177˚C) 325˚F (163˚C) 325˚F (163˚C) 325˚F (163˚C) 325˚F (163˚C) 325˚F (163˚C) 325˚F (163˚C) 350˚F (177˚C) 350˚F (177˚C) 375˚F (191˚C) 325˚F (163˚C) 325˚F (163˚C) 325˚F (163˚C) 375˚F (191˚C) 400˚F (204˚C) 350˚F (177˚C) 350˚F (177˚C) 350˚F (177˚C) 375˚F (191˚C) 350˚F (177˚C) 350˚F (177˚C) 325˚F (163˚C) 350˚F (177˚C) 400˚F (204˚C) Time (min.) 7 - 9 25 - 30 11 - 13 25 - 30 20 - 25 30 - 35 12 - 15 10 - 12 35 - 40 35 - 40 15 - 17 30 - 35 25 - 30 45 - 50 20 - 25 7 - 10 7 - 10 7 - 9 50 - 55 10 - 12 45 - 55 15 - 20 8 - 10 45 - 50 35 - 40 45 - 50 15 - 20 25 - 35 50 - 55 35 - 40 40 - 45 15 - 20 18 Baking 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 for you to adjust your recipes and cooking times accordingly. COMMON BAKING PROBLEMS/REMEDIES Problems Cakes burned on the sides or not done in center Cakes crack on top Cakes are not level Food too brown on bottom Cause 1. Oven was too hot 2. Wrong size pan 3. Too many pans 1. Batter too thick 2. Oven too hot 3. Wrong pan size 1. Batter uneven 2. Oven or rack not level 3. Pan was warped 1. Oven door opened too often 2. Dark pans being used 3. Incorrect rack positions 4. Wrong bake setting Food too brown on top Cookies too flat Pies burned around edges Pies too light on top 5. Pan too large 1. Rack position too high 2. Oven not preheated 3. Sides of pan too high 1. Hot cookie sheet 1. Oven too hot 2. Too many pans used 3. Oven not preheated 1. Oven not hot enough 2. Too many pans used 3. Oven not preheated Remedy 1. Reduce temperature 2. Use recommended pan size 3. Reduce number of pans 1. Follow recipe, add liquid 2. Reduce temperature 3. Use recommended pan size 1. Distribute batter evenly 2. Level oven or rack 3. Use proper pan 1. Use door window to check food 2. Use shiny pans 3. Use recommended rack position 4. Adjust to conventional or convection setting as needed. 5. Use proper pan 1. Use recommended rack position 2. Allow oven to preheat 3. Use proper pans 1. Allow sheet to cool between batches 1. Reduce temperature 2. Reduce number of pans 3. Allow oven to preheat 1. Increase temperature 2. Reduce number of pans 3. Allow oven to preheat 19 O P E R AT I O N