Viking Range vdsc5304bss Guía Del Usuario
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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.
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.
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
2. Oven too hot
2. Add liquid
3. Wrong pan size
3. Reduce temperature
4. Use recom. pan size
4. 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
4. Adjust to conventional
5. Pan too large
or convection setting
as needed
as needed
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
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.
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
2 egg yolks plus 1 tbsp. water
1 c. whole milk
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
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
7 tbsp. margarine or shortening
1 c. dairy sour cream
1 tbsp. lemon juice plus 1 c. evaporated milk
Measure
Equivalent
Metric*
1 tbsp.
3 tsp
15 mL
2 tbsp.
1 oz
30 mL
1 jig.
1-1/2 oz
45 mL
1/4 c.
4 tbsp.
60 mL
1/3 c.
5 tbsp. plus 1 tsp.
80 mL
1/2 c.
8 tbsp.
125 mL
1 c.
16 tbsp.
250 mL
1 pt.
2 c.
30 g
1 lb.
16 oz
454 g
2.21 lb.
35.3 oz
1 kg
*Note: Rounded for easier measuring.
Canned Food Sizes
Can Size
Contents
Can Size
Contents
8 oz.
1 c.
No. 303
2 c.
Picnic
1-3/4 c.
No. 2
2-1/2 c.
No. 300
1-3/4 c.
No. 3
4 c
No. 1 tall
2 c.
No. 10
12 c.
Kitchen Equivalent and Metrics