Viking 5 Series ユーザーズマニュアル

Baking Chart

Single Rack

Time

Food

Pan Size

Position

Temp

(min)

BREADS

Biscuits

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 8 - 10

Yeast loaf

Loaf pan

3 or 4

375˚ F (190.6˚ C) 30 - 35

Yeast rolls

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 12 - 15

Nut bread

Loaf pan

3 or 4

375˚ F (190.6˚ C) 30 - 35

Cornbread

8" x 8"

3 or 4

400˚ F (204.4˚ C) 20 - 25

Gingerbread

8" x 8"

3 or 4

350˚ F (176.7˚ C) 35 - 40

Muffins

Muffin tin

3 or 4

375˚ F (190.6˚ C) 15 - 20

Corn muffins

Muffin tin

3 or 4

375˚ F (190.6˚ C) 15 - 20

CAKES

Angel food

Tube pan

3 or 4

375˚ F (190.6˚ C) 35 - 45

Bundt

Tube pan

3 or 4

350˚ F (176.7˚ C) 45 - 55

Cupcakes

Muffin pan

3 or 4

350˚ F (176.7˚ C) 16 - 20

Layer, sheet

13" x 9"

3 or 4

350˚ F (176.7˚ C) 40 - 50

Layer, two

9" round

3 or 4

350˚ F (176.7˚ C) 30 - 35

Pound

Loaf pan

3 or 4

350˚ F (176.7˚ C) 60 - 65

Brownies

13" x 9"

3 or 4

350˚ F (176.7˚ C) 25 - 30

Choc. chip

Cookie sheet

3 or 4

375˚ F (190.6˚ C) 12 - 15

Sugar

Cookie sheet

3 or 4

350˚ F (176.7˚ C) 10 - 12

PASTRY

Cream puffs

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 30 - 35

PIES

Crust, unfilled

9" round

3 or 4

425˚ F (218.3˚ C) 10 - 12

Crust, filled

9" round

3 or 4

375˚ F (190.6˚ C) 55 - 60

Lemon meringue

9" round

3 or 4

350˚ F (176.7˚ C) 12 - 15

Pumpkin

9" round

3 or 4

350˚ F (176.7˚ C) 40 - 45

Custard

6 - 4 oz cups

3 or 4

350˚ F (176.7˚ C) 35 - 40

ENTREES

Egg rolls

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 12 - 15

Fish sticks

Cookie sheet

3 or 4

425˚ F (218.3˚ C) 18 - 21

Lasagna, frz

Cookie sheet

3 or 4

375˚ F (190.6˚ C) 65 - 70

Pot pie

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 35 - 40

Gr. peppers stuffed

13" x 9"

3 or 4

375˚ F (190.6˚ C) 65 - 70

Quiche

9" round

3 or 4

400˚ F (204.4˚ C) 25 - 30

Pizza, 12"

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 15 - 20

Mac. & cheese, frz

Cookie sheet

3 or 4

375˚ F (190.6˚ C) 60 - 65

VEGETABLES

Baked potatoes

On rack

3 or 4

375˚ F (190.6˚ C) 60 - 65

Spinach souffle

1 qt. casserole

3 or 4

350˚ F (176.7˚ C) 45 - 50

Squash

Cookie sheet

3 or 4

375˚ F (190.6˚ C) 50 - 55

French fries

Cookie sheet

3 or 4

425˚ F (218.3˚ C) 15 - 20

Note: The above information is given as a guide only.

TRU CONV (TruConvec™)

The rear element only operates
at full power. There is no direct
heat from the bottom or top
elements. The motorized fan in
the rear of the oven circulates
air in the oven cavity for even
heating. Use this setting for
foods that require gentle
cooking such as pastries,
souffles, yeast breads, quick
breads and cakes. Breads, cookies, and other baked goods come out
evenly textured with golden crusts. No special bakeware is required.
Use this function for single rack baking, multiple rack baking, roasting,
and preparation of complete meals. This setting is also recommended
when baking large quantities of baked goods at one time.

Baking Tips

• Make sure the oven racks are in the desired positions before turning

the oven on.

•

DO NOT

open the oven door frequently during baking. If you must

open the door, the best time is during the last quarter of the baking
time.

• Bake to 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 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.

TruConvec™

Operation

Baking