Viking RVER33015BBK Use & Care Manual

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.

Problems

Cause

Remedy

Cakes burned on the 1. Oven was too hot

1. Reduce temperature

sides or not done

2. Wrong pan size

2. Use recom. pan size

in center

3. Too many pans

3. Reduce no. of pans

Cakes crack on top

1. Batter too thick

1. Follow recipe

Add liquid

2. Oven too hot

2. Reduce temperature

3. Wrong pan size

3. Use recom. pan size

Cakes are not level

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

Food too brown on

1. Oven door opened

1. Use door window to

bottom

too often

check food

2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting

4. Adjust to conventional

or convection setting
as needed

5. Pan too large

5. Use proper pan

Food too brown on

1. Rack position too high 1. Use recom. rack position

top

2. Oven not preheated

2. Allow oven to preheat

3. Sides of pan too high

3. Use proper pans

Cookies too flat

1. Hot cookie sheet

1. Allow sheet to cool

between batches

Pies burned around

1. Oven too hot

1. Reduce temperature

edges

2. Too many pans used

2. Reduce no. of pans

3. Oven not preheated

3. Allow oven to preheat

Pies too light on top

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

Common Baking Problems/Remedies

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
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 a broiler pan and grid. 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.

convection roast