Viking VDOF730 Manual
32
33
Cooking
Tips
Cooking
Tips
Baking problems can occur for many reasons. Check the Baking Problem
chart for the causes and recommended 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.
chart for the causes and recommended 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.
PROBLEM
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. 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
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
4. Adjust to conventional
or convection setting
as needed
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 PROBLEM / REMEDIES
Solving Baking Problems
Roasting Instructions
Always use the broiler pan and grid supplied with each oven. The hot air
must be allowed to circulate around the item that is 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.
must be allowed to circulate around the item that is 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.
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.
roasting.
• For convection roasting, do not use pans with tall sides as this will
interfere with the circulation of heated air over the food.
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part of
the inner thigh.) The tip of the probe should not touch bone, fat, or
gristle to ensure an accurate reading. Check the meat temperature
halfway through the recommended roasting time. After reading the
thermometer once, insert it
¼ inch (1.3 cm) further into the meat, then take a second reading. If the
second temperature registers below the first, continue cooking the
meat.
thermometer probe between the body and leg into the thickest part of
the inner thigh.) The tip of the probe should not touch bone, fat, or
gristle to ensure an accurate reading. Check the meat temperature
halfway through the recommended roasting time. After reading the
thermometer once, insert it
¼ inch (1.3 cm) further into the meat, then take a second reading. If the
second temperature registers below the first, continue cooking the
meat.
• Roasting times always vary according to the size, shape and quality of
meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
5
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
5
°
F (2
°
C) to 10
°
F
(4
°
C) lower than the desired doneness. The meat will
continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting in order to make
carving easier.
to stand 15 to 20 minutes after roasting in order to make
carving easier.
• If using a cooking bag, foil tent, or other cover, use the conventional
bake setting rather than either convection setting.