Viking F21032 Gas Grill User Manual


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OPERATION
OPERATION
Baking
CONVECTION BAKING CHART
Food Pan Size Single Rack Position Temperature Time (min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffi ns
Corn muffi ns
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Muffi n tin
Muffi n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
375˚F (191˚C)
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
7 - 9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffi n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
35 - 40
35 - 40
15 - 17
30 - 35
25 - 30
45 - 50
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
20 - 25
7 - 10
7 - 10
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
Not recommended
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
7 - 9
50 - 55
10 - 12
45 - 55
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers, stuff ed
Quiche
Pizza, 12”
Mac & cheese, frozen
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
Not recommended
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
375˚F (191˚C)
350˚F (177˚C)
15 - 20
8 - 10
45 - 50
35 - 40
45 - 50
15 - 20
25 - 35
VEGETABLES
Baked potato
Spinach souffl e
Squash
French fries
On rack
1 quart casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
350˚F (177˚C)
400˚F (204˚C)
50 - 55
35 - 40
40 - 45
15 - 20
*Note: The above information is given as a guide only.
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 fi nd
this to be true, it is necessary for you to adjust your
recipes and cooking times accordingly.
COMMON BAKING PROBLEMS/REMEDIES
Problems Cause Remedy
Cakes burned on the sides or
not done in center
1. Oven was too hot
2. Wrong size pan
3. Too many pans
1. Reduce temperature
2. Use recommended pan size
3. Reduce number of pans
Cakes crack on top 1. Batter too thick
2. Oven too hot
3. Wrong pan size
1. Follow recipe, add liquid
2. Reduce temperature
3. Use recommended pan size
Cakes are not level 1. Batter uneven
2. Oven or rack not level
3. Pan was warped
1. Distribute batter evenly
2. Level oven or rack
3. Use proper pan
Food too brown on bottom 1. Oven door opened too often
2. Dark pans being used
3. Incorrect rack positions
4. Wrong bake setting
5. Pan too large
1. Use door window to check food
2. Use shiny pans
3. Use recommended rack position
4. Adjust to conventional or convection
setting as needed.
5. Use proper pan
Food too brown on top 1. Rack position too high
2. Oven not preheated
3. Sides of pan too high
1. Use recommended rack position
2. Allow oven to preheat
3. Use proper pans
Cookies too fl at 1. Hot cookie sheet 1. Allow sheet to cool between batches
Pies burned around edges 1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce number of pans
3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough
2. Too many pans used
3. Oven not preheated
1. Increase temperature
2. Reduce number of pans
3. Allow oven to preheat
Baking
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