Viking RDSCE2305BSS Use and Care Manual - Page 14

Operation 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 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 26 Roasting CONV ROAST* (Convection Roast) The convection element runs in conjuction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in each direction. This transfer of heat (mainly from the convection element) seals moisture inside convection roast of large roasts. A time savings is gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc. *Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal. Note: You can also roast foods using bake settings. See the "Baking" section for additional information. Roasting Tips ALWAYS use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item 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. • If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting. 27 Operation