Viking DCCG1304BSS Use and Care Manual - Page 13

Operation Baking Convection Baking Chart Food BREADS Frozen Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Muffins Corn muffins CAKES Angel food Bundt Cupcakes Layer, sheet Layer, two Pound COOKIES Brownies Choc. chip Sugar PIES Crust, unfilled Crust, filled Lemon meringue Pumpkin Custard ENTREES Egg rolls Fish sticks Lasagna, frz Pot pie Gr. peppers stuffed Quiche Pizza, 12" Mac. & cheese, frz VEGETABLES Baked potatoes Spinach souffle Squash French fries Pan Size Single Rack Position Cookie sheet Loaf pan Cookie sheet Loaf pan 8" x 8" 8" x 8" Muffin tin Muffin tin Tube pan Tube pan Muffin pan 13" x 9" 9" round Loaf pan 13" x 9" Cookie sheet Cookie sheet 9" round 9" round 9" round 9" round Not recommended 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 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 On rack 1 qt. casserole Cookie sheet Cookie sheet 3 or 4 3 or 4 3 or 4 3 or 4 Temp Time (min) 375˚ F (191˚ C) 7 - 9 375˚ F (191˚ C) 25 - 30 375˚ F (191˚ C) 11 - 13 350˚ F (177˚ C) 25 - 30 375˚ F (191˚ C) 20 - 25 325˚ F (163˚ C) 30 - 35 350˚ F (177° C) 12 - 15 350˚ F (177˚ C) 10 - 12 350˚ F (177˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) 35 - 40 35 - 40 15 - 17 30 - 35 25 - 30 45 - 50 325˚ F (163˚ C) 20 -25 350˚ F (177˚ C) 7 -10 350˚ F (177˚ C) 7-10 375˚ F (191˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) 7-9 50 - 55 10 - 12 45 - 55 375˚ F (191˚ C) 400˚ F (205˚ C) 350˚ F (177˚ C) 375˚ F (191˚ C) 350˚ F (177˚ C) 15 - 20 8 - 10 45 - 50 35 - 40 45 - 50 375˚ F (191˚ C) 15 - 20 350˚ F (177˚ C) 25 - 35 350˚ F (177˚ C) 325˚ F (163˚ C) 350˚ F (177˚ C) 400˚ F (205˚ C) 50 - 55 35 - 40 40 - 45 15 - 20 *Note: The above information is given as a guide only. 24 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 Food too brown on top Cookies too flat Pies burned around edges Pies too light on top Cause Remedy 1. Oven was too hot 2. Wrong pan size 3. Too many pans 1. Reduce temperature 2. Use recom. pan size 3. Reduce no. of pans 1. Batter too thick 2. Oven too hot 3. Wrong pan size 1. Follow recipe Add liquid 2. Reduce temperature 3. Use recom. pan size 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 1. Oven door opened too often 2. Dark pans being used 3. Incorrect rack position 4. Wrong bake setting 5. Pan too large 1. Use door window to check food 2. Use shiny pans 3. Use recom. rack position 4. Adjust to conventional or convection setting as needed 5. Use proper pan 1. Rack position too high 1. Use recom. rack position 2. Oven not preheated 2. Allow oven to preheat 3. Sides of pan too high 3. Use proper pans 1. Hot cookie sheet 1. Allow sheet to cool between batches 1. Oven too hot 2. Too many pans used 3. Oven not preheated 1. Reduce temperature 2. Reduce no. of pans 3. Allow oven to preheat 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 25 Operation