Viking VGR7362 Use and Care Manual - Page 21
Baking, Proofing
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Baking 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. Common Baking Problems/Remedies Problems Cakes burned on the sides or not done in center Cause 1. Oven was too hot 2. Wrong pan size 3. Too many pans Remedy 1. Reduce temperature 2. Use recom. pan size 3. Reduce no. 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 recom. pan size Cakes are not level 1. Batter uneven 2. Oven or rack not level 3. Pan was warped 1. Distribute batter even 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 position 4. Wrong bake setting 5. Pan too large 1. Use door window to check food 2. Use shiny pans 3. Use recom. rack position 4. Adjust to conventional or convection setting as needed 5. Use proper pan Food too brown on top Cookies too flat 1. Rack position too high 2. Oven not preheated 3. Sides of pan too high 1. Hot cookie sheet 1. Use recom. rack position 2. Allow oven to preheat 3. Use proper pans 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 no. 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 no. of pans 3. Allow oven to preheat Proofing - VDR/CVDR Dual Fuel Ranges only Yeast doughs rise or "proof" best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm enough, cover the bowl loosely with plastic wrap and/or cloth towel. 1. Turn the oven function selector to "BAKE". 2. Turn Temperature control just until the back light comes on (typically around 200 degrees on the knob setting). Note that the Proof function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at. 3. Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 fingers about 1/2" (1.3 cm) into the dough. If the indentation remains, the dough has risen enough. 21
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