Viking VDSC536T Use and Care Manual - Page 24

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 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 2. Add liquid 3. Reduce temperature 4. 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 46 Cooking Substitutes Charts In many cases, a recipe requires an ingredient which is not readily available or calls for a unit of measure that is not easily recognized. The following charts have been provided as useful guides in these situations. Ingredient Substitutes Recipe calls for: Substitute with: 1 tbsp. cornstarch 2 tbsp. flour (thickening) 1 whole egg 1 c. whole milk 2 egg yolks plus 1 tbsp. water 1 c. skim milk plus 2 tbsp. margarine or 1/2 c. evaporated milk plus 1/2 c. water 1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine 1 tbsp. baking powder 1/2 tsp. cream of tartar plus 1/4 tsp. baking soda 1/2 c. butter 1 c. dairy sour cream 7 tbsp. margarine or shortening 1 tbsp. lemon juice plus 1 c. evaporated milk Can Size 8 oz. Picnic No. 300 No. 1 tall Canned Food Sizes Contents 1 c. 1-3/4 c. 1-3/4 c. 2 c. Can Size No. 303 No. 2 No. 3 No. 10 Contents 2 c. 2-1/2 c. 4c 12 c. Kitchen Equivalent and Metrics Measure 1 tbsp. 2 tbsp. Equivalent 3 tsp 1 oz 1 jig. 1/4 c. 1/3 c. 1/2 c. 1 c. 1 pt. 1 lb. 1-1/2 oz 4 tbsp. 5 tbsp. plus 1 tsp. 8 tbsp. 16 tbsp. 2 c. 16 oz 2.21 lb. 35.3 oz *Note: Rounded for easier measuring. Metric* 15 mL 30 mL 45 mL 60 mL 80 mL 125 mL 250 mL 30 g 454 g 1 kg 47 Operation