Viking F131D - Manual (Page 12)

Recommended Convection Convection
Pan Temperature Time
( o F) ( o C) (min.)
BREADS
Yeast Loaf
Loaf Pan 350 177 25-35
Yeast Rolls Cookie Sheet 375 191 11-13
Biscuits Cookie Sheet 375 191 7-9
Nut Breads Loaf Pan 350 177 20-25
Cornbread 8”x8” (20x20 cm) 375 191 15-20
Corn Muffins Muffin Tin 350 177 10-12
Fruit Muffins Muffin Tin 450 232 12-15
CAKES/COOKIES
Angelfood
Tube Pan 325 163 30-35
Bundt Tube Pan 325 163 35-40
Cupcakes Muffin tin 325 177 15-17
Layer, Sheet 13”x9” (23x33 cm) 325 163 30-35
Layer, Two 9” (23 cm) round 325 163 25-30
Pound Loaf Pan 325 163 45-50
Brownies 13”x9” (23x33 cm) 325 163 20-25
Choc. Chip Cookie Sheet 350 177 9-10
Sugar Cookies Cookie Sheet 325 163 7-10
PIES/PASTRY
Pie Crust
9” (23 cm) round 400 204 7-9
Two Crust, Fruit 9” (23 cm) round 350 177 50-55
Pumpkin Pie 9” (23 cm) round 350 177 35-40
Custard 6 - 4 oz cups Not Recommended
Cream Puffs Cookie Sheet 375 191 25-27
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm)
350 177 50-55
Lasagna 9”x5” (23x13 cm) 350 177 45-50
Cheese Souffle 1 qt. (.95 L) 325 163 35-40
Stuffed Peppers 13”x9” (23x33 cm) 350 177 45-50
Quiche 9” (23 cm) round Not Recommended
Convection Baking Chart
22 23
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart 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.
BAKING PROBLEM REMEDIES
PROBLEM CAUSE REMEDY
Food browns 1. Improper heating 1. Preheat until desired
unevenly temperature is reached.
2. Aluminum foil on rack 2. Remove foil.
or oven bottom
3. Baking utensils too large 3. Use correct size utensil.
for the recipe or oven.
4. Several utensils crowded 4. Leave at least 1 1/2”
together (3.8 cm) or more space
between all utensils and
oven walls.
Food too brown 1. Baking utensil too large 1. Use correct utensil
on bottom 2. Baking utensil dark or glass 2. Lower oven temperature
25°F (-3.8°C) for this type
of utensil.
Food dries 1. Oven temperature too high 1. Lower oven temperature
before 2. Oven door opened too 2. Check food at minimum
browning frequently time.
Cookies too 1. Pans too deep 1. Use a cookie sheet (not a
brown on baking pan).
bottom 2. Dark cookie sheet 2. Use light, shiny cookie
sheet.
3. Oven temperature too high 3. Lower oven temperature
Cookies too 1. Hot cookie sheet 1. Allow cookie sheet to
flat cool between batches.
Cake too brown 1. Oven temperature too high 1. Lower temperature;
on bottom or
if using glass pan, lower
crust forms on 25°F (-3.8 °C).
bottom
Cakes burns on 1. Oven too hot 1. Reduce temperature.
sides or not 2. Wrong pan size 2. Use recommended pan
done in center size; fill pan no more
than 2/3 full.