Viking 062509J Betriebsanweisung
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Single Rack Pan
Placement
Multiple Rack Pan
Placement
Baking
Conventional Baking Chart
Single Rack
Time
Food
Pan Size
Position
Temp
(min)
BREADS
Biscuits
Cookie sheet
3 or 4
400˚ F (204˚ C) 10 - 12
Yeast loaf
Loaf pan
3 or 4
375˚ F (191˚ C) 30 - 35
Yeast rolls
Cookie sheet
3 or 4
400˚ F (204˚ C) 12 - 15
Nut bread
Loaf pan
3 or 4
375˚ F (191˚ C) 30 - 35
Cornbread
8" x 8"
3 or 4
400˚ F (204˚ C) 25 - 30
Gingerbread
8" x 8"
3 or 4
350˚ F (177˚ C) 35 - 40
Muffins
Muffin tin
3 or 4
375˚ F (191˚ C) 15 - 20
Corn muffins
Muffin tin
3 or 4
375˚ F (191˚ C) 15 - 20
CAKES
Angel food
Tube pan
3 or 4
375˚ F (191˚ C) 35 - 45
Bundt
Tube pan
3 or 4
350˚ F (177˚ C) 45 - 55
Cupcakes
Muffin pan
3 or 4
350˚ F (177˚ C) 16 - 20
Layer, sheet
13" x 9"
3 or 4
350˚ F (177˚ C) 40 - 50
Layer, two
9" round
3 or 4
350˚ F (177˚ C) 30 - 35
Pound
Loaf pan
3 or 4
350˚ F (177˚ C) 60 - 65
COOKIES
Brownies
13" x 9"
3 or 4
350˚ F (177˚ C) 25 - 30
Choc. chip
Cookie sheet
3 or 4
375˚ F (191˚ C) 12 - 15
Sugar
Cookie sheet
3 or 4
375˚ F (191˚ C) 10 - 12
PASTRY
Cream puffs
Cookie sheet
3 or 4
400˚ F (204˚ C) 30 - 35
PIES
Crust, unfilled
9" round
3 or 4
400˚ F (204˚ C) 10 - 12
Crust, filled
9" round
3 or 4
350˚ F (191˚ C) 55 - 60
Lemon meringue
9" round
3 or 4
350˚ F (177˚ C) 12 - 15
Pumpkin
9" round
3 or 4
350˚ F (177˚ C) 35 - 40
Custard
6 - 4 oz cups
3 or 4
350˚ F (177˚ C) 35 - 40
ENTREES
Egg rolls
Cookie sheet
3 or 4
400˚ F (204˚ C) 25 - 30
Fish sticks
Cookie sheet
3 or 4
425˚ F (218˚ C) 10 - 15
Lasagna, frz
Cookie sheet
3 or 4
375˚ F (191˚ C) 55 - 60
Pot pie
Cookie sheet
3 or 4
400˚ F (204˚ C) 35 - 40
Gr. peppers stuffed
13" x 9"
3 or 4
375˚ F (191˚ C) 60 - 70
Quiche
9" round
3 or 4
400˚ F (204˚ C) 25 - 30
Pizza, 12"
Cookie sheet
3 or 4
400˚ F (204˚ C) 15 - 20
Mac. & cheese, frz
Cookie sheet
3 or 4
375˚ F (191˚ C) 35 - 40
VEGETABLES
Baked potatoes
On rack
3 or 4
375˚ F (191˚ C) 60 - 65
Spinach souffle
1 qt. casserole
3 or 4
350˚ F (177˚ C) 45 - 50
Squash
Cookie sheet
3 or 4
375˚ F (191˚ C) 50 - 55
French fries
Cookie sheet
3 or 4
425˚ F (218˚ C) 20 - 25
*Note: The above information is given as a guide only.
Baking
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven temperature control knob to desired temperature and
turn on the convection fan.
3. Close the door.
Baking Tips
• Make sure the oven racks are in the desired position before you turn
on the oven.
• DO NOT open the door frequently during baking. Look through the
door window to check doneness whenever possible. If you must open
the door, the best time is during the last quarter of the baking time.
the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come out clean when done.
the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-coated
pans heat unevenly and will not give uniform baking results.
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-coated
pans heat unevenly and will not give uniform baking results.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd
and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.