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18
Cooking with your Oven
Baking Tips
• Make sure the oven racks are in the desired position before you turn on
the oven.
• Do not open the door frequently during baking. Look through the door
window to check doneness whenever possible. If you must open the door,
the best time is during the last quarter of the baking time.
• Bake to the 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 out 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.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the rack,
rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use one of the
convection modes and the 2nd and 4th position or the 3rd and 5th
position for more even baking. When baking on three racks, use any
combination of positions 2, 3, 4, and 5 for more consistent results.
• Stagger pans in opposite directions when two racks and several pans are
used in conventional bake. If possible, no pan should be directly above
another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air
circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
Preheat - Used in all Baking modes except Convection Bake
For best results, it is extremely important that you preheat your oven to the desired cooking temperature
before placing food items in the oven to begin cooking. In many cooking modes, partial power from the
broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during
preheat mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven
is brought to the desired set temperature in a manner which will provide the optimum cooking environment
based on the selected cooking mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in
a different manner than the preheat mode for BAKE. This is because TRUCONVEC is designed for multi-rack
baking. So it is extremely critical that all rack positions have reached the desired cooking temperature. As a
result, it is normal for oven to take slightly longer for the oven to preheat to 350°F (180ºC) in TRUCONVEC
mode when compared to the amount of time it takes to preheat to 350°F (180ºC) in B AKE mode.
Also, preheat time can vary based on some external factors such as room temperature and power supply. A
significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for
the oven to reach the desired set temperature.
Note: Certain functions include a PREHEAT cycle. Once set temperature has been reached, the oven will
automatically exit PREHEAT and follow NORMAL OPERATION mode.
No Preheat Option - Convection Bake Mode only
• Turn oven to Convection Bake and select the desired temperature (lower temperature by 25 degrees for
convection setting).
• Place the food item/dish in the oven on the middle oven rack (single rack baking only).
• Check food occasionally to monitor the cooking process. Most of the time, the food will cook for the same
amount of time and sometimes slightly faster than usual.
Preheat / No Preheat
Cooking Tips
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