Viking RDMOR206SS Convection Cookbook

Viking RDMOR206SS Manual

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  • Viking RDMOR206SS | Convection Cookbook - Page 1
    viking convection microwave hood
  • Viking RDMOR206SS | Convection Cookbook - Page 2
    hinges and latches (broken or loosened), (3) door seals and sealing surfaces. (d) The microwave oven should not be adjusted or repaired by anyone except properly qualified service personnel. Viking Range Corporation 111 Front Street Greenwood, Mississippi (MS) 38930 USA For more product information
  • Viking RDMOR206SS | Convection Cookbook - Page 3
    convection microwave hood cookbook 1
  • Viking RDMOR206SS | Convection Cookbook - Page 4
    The results are superior to conventional methods, giving you the widest range of options for creative cooking and timesaving ease. It is not necessary . Check the use and care manual for further information. 2 High Mix combines convection heat with microwave power, providing crisp brown exteriors
  • Viking RDMOR206SS | Convection Cookbook - Page 5
    What is Convection Cooking? With convection cooking, a high-speed fan circulates air past the heat source and around the food. The superheated air browns and crisps the food beautifully. Convection cooking is ideal for foods requiring 20 minutes or less cooking time. Preheating is necessary with
  • Viking RDMOR206SS | Convection Cookbook - Page 6
    glance whether it's best to use the Convection or Microwave only method, the Broil setting or combination cycles of LOW MIX/Bake or HIGH MIX/Roast. Convection Broil Low Mix Microwave Food Bread & Rolls Biscuits Bread loaves Rolls Cakes Bundt Cupcakes Layer
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    Convection Broil Low Mix Microwave High Mix Food Meat, Fish & Poultry Bacon Casseroles Chicken, Whole Roasting Chicken Crispy Quick Reheating Leftovers Vegetables Convec Bake #4 Low Mix High Mix Broil Microwave Convec Roast #1 Convec Broil #2 Convec Broil #1 Convec Broil #3 Convec Roast #2, 3
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    Utensils A wide variety of utensils may be used in convection and combination cooking. Many of them are also suitable for microwaving alone. Microwave-only paper and plastic products should not be used for combination cooking or placed in the oven while it is still hot from convection cooking
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    are safe for combination as well as convection cooking. During convection, heat transferred from the pan cooks the bottom and sides of food. During the microwave part of the cycle, energy penetrates from the top. Oven glass is excellent for convection, combination and
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    convection microwave main dishes 8
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    Roasting Techniques Preheating the oven is not necessary for roasted meat and poultry. Place foods on low rack which holds meat out of its juices. You don't even need a pan because the turntable will catch the drippings. For moist, tender, perfectly done meat in a fraction of the conventional time,
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    and allow to stand covered while microwaving gravy in the same dish. Gravy dish. Microwave at HIGH (100%) until lightly browned, about 3 minutes. Stir in cooking liquid. Microwave at Roast less-tender cuts of meat in heat-resistant and microwave oven-safe covered casserole or in oven cooking bag set
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    Combination Roasting Chart Cut Beef Roasts (tender cuts) Roasts (less tender cuts) Veal Roasts (boned, rolled, tied) Breast (stuffed) Pork Roasts (boneless single pork loin) Roasts (boned, rolled, tied or bone-in) Smoked Ham Lamb Leg Roasts Poultry Chicken, whole Chicken, pieces Turkey Breast
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    for maximum broiling time. Program oven for maximum time, on BROIL or 450˚F., following directions in use and care manual. Season and slash fat at 1-inch intervals. When audible signal sounds that oven is . Individual servings may be reheated as needed by microwaving at MEDIUM (50%), until warm. 12
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    Convection Broiling Chart Cut Beef Steaks-Boneless Steaks-Rib-eye Steaks-Bone-in (Sirloin, Porterhouse, T-Bone) Chuck Steak London Broil Hamburgers Pork Chops: loin or center Bacon Sausage: Brown'n Serve Fresh Ham slice, fully cooked Frankfurters Lamb Chops: rib, loin or center Chicken
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    Pot Roast with Vegetables 4 to 5-pound round or chuck pot roast 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 1/8 teaspoon pepper 4 potatoes, peeled and quartered 3 onions, quartered 2 carrots, sliced 3/4 cup water 2 tablespoons brown bouquet sauce  Makes
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    wine, soy sauce and oil in large dish. Add steak and marinate several hours. Combine remaining ingredients, except bread crumbs, in small bowl. Microwave at HIGH (100%) until vegetables are tender, 4 to 5 minutes. Stir in crumbs. Remove meat from marinade. Spread filling evenly over meat. Roll
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    16
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    shredded mozzarella cheese (about 8 ounces) Yellow cornmeal  Makes two 12-inch pizzas,  16 servings If using ground beef, place in medium-sized bowl. Microwave at HIGH (100%) until beef loses pink color, 4 to 6 minutes, stirring to break up beef after half the cooking time. Drain and set
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    Steak Kabobs 1/4 cup sugar 1/4 cup soy sauce 1/4 cup white wine 1 tablespoon vegetable oil 1 teaspoon ground ginger 1/4 teaspoon salt 2 pounds lean top beef round steak, cut into 1-inch cubes 2 large green pepper, cut into chunks 2 medium tomatoes, cut into quarters 1 can (8 ounces) pineapple
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    mix well. Stuff each chop with one-fourth of the mixture. Place chops directly on turntable or round baking pan. Roast 30 minutes on HIGH MIX or until glaze, mix 1/2 cup apple juice, vinegar and cornstarch in small bowl. Microwave at HIGH (100%) until thickened, 11/2 to 3 minutes, stirring every
  • Viking RDMOR206SS | Convection Cookbook - Page 22
    Herb Roasted Chicken 3 tablespoons margarine or butter, softened 1 clove garlic, minced 3 tablespoons grated Parmesan cheese 1/2 teaspoon ground sage 3/4 teaspoon thyme leaves 3/4 teaspoon basil leaves 5 to 6 pound roasting chicken  Makes 6 servings Cream together margarine, garlic,
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    -fryer chicken, cut up 1/4 cup spicy prepared mustard 1/4 cup mayonnaise  Makes 5 servings Arrange chicken pieces skin side up on round baking pan or directly on turntable. Combine mustard and mayonnaise; spread on chicken pieces. Roast 35 to 40 minutes on HIGH MIX or until chicken next to
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    1 teaspoon Worcestershire sauce Turkey gravy (1 can, jar or prepared dry mix) Makes 6 servings Prepare stuffing according to package directions for microwaving. Set aside 2 cups. Place remaining stuffing in small casserole to be reheated later. combine remaining ingredients, except for turkey
  • Viking RDMOR206SS | Convection Cookbook - Page 25
    and pepper; rub into chicken. Tie legs of chicken; place breast side up on broiling trivet on turntable. Place margarine in a medium bowl. Microwave at HIGH(100%) until melted, 30 to 45 seconds. Blend in remaining ingredients. Reserve one-fourth cup of the mixture; set aside. Spread remaining
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    24
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    Spicy Shrimp 1/4 cup white wine 1/4 cup water 3 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon vegetable oil 2 teaspoons dried parsley flakes 1/8 to 1/4 teaspoon ground ginger Dash of hot pepper sauce 1 pound jumbo raw shrimp, shelled and deveined  Makes 4 servings Mix all ingredients
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    26
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    shredded Cheddar cheese 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper  Makes 8 servings Combine vegetables and oil in medium bowl; cover. Microwave at HIGH (100%) until vegetables are tender, about 5 minutes. Drain liquid. Beat eggs with cream cheese and milk until smooth
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    convection microwave baking & desserts 28
  • Viking RDMOR206SS | Convection Cookbook - Page 31
    Convection-Only Techniques Convenience foods such as frozen appetizers, pizzas, egg rolls and refrigerated bread products bake and brown quickly with convection-only cooking. Two shelf cooking with the turntable on is perfect for two different foods requiring the same temperature. Preheating the
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    on recipe or package directions using LOW MIX. Bake cake on low rack. If arcing occurs with fluted tube pan, place a heat-and-microwave-safe dish or plate not preheat oven. Bake for three-fourths of time on recipe or package directions using LOW MIX. Test for doneness at minimum time. If loaf is not
  • Viking RDMOR206SS | Convection Cookbook - Page 33
    on low rack; bake with convection heat 8 to 10 minutes or until lightly browned. Cool and fill. Custard Pies. Prebake and cool pie shell as directed on the left. Fill with uncooked custard. Without preheating, bake pie on round baking pan placed on low rack for 30 to 35 minutes on
  • Viking RDMOR206SS | Convection Cookbook - Page 34
    let bread stand in oven; remove from pans immediately to cool on wire rack. Braid or other shape. Remove turntable from oven. Shape bread; place directly on turntable. No preheating is needed. Bake for three-fourths of the time in your conventional recipe on LOW MIX. 32
  • Viking RDMOR206SS | Convection Cookbook - Page 35
    set, let stand in oven a few minutes. Bake 25 to 30 minutes on LOW MIX for 1 to 2 loaves. Remove metal turntable from oven. Place bread directly on metal turntable. Bake on LOW MIX for three-fourths the conventional time. Bake three-fourths the recommended package or recipe time on LOW MIX
  • Viking RDMOR206SS | Convection Cookbook - Page 36
    Chocolate Chip Bars 21/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup margarine or butter 1/2 cup vegetable oil 1 teaspoon vanilla 2 eggs 1 package (12 ounces) chocolate chips 1 cup chopped nuts  Makes 32 bars Combine
  • Viking RDMOR206SS | Convection Cookbook - Page 37
    flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup finely chopped walnuts 1/2 cup powdered sugar  Makes 4 dozen Place chocolate chips in large mixing bowl. Microwave at HIGH (100%) until melted, about 2 minutes. Blend in brown sugar and oil. Add eggs, 1 at a time, beating well after each
  • Viking RDMOR206SS | Convection Cookbook - Page 38
    Autumn Treasure Cookies 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup butter-flavor shortening 1 egg 1 cup rolled oats 1 teaspoon vanilla 1/2 cup Reese's Pieces® candy 1/2 cup M&M® candies (
  • Viking RDMOR206SS | Convection Cookbook - Page 39
    and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at MEDIUM-HIGH (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set
  • Viking RDMOR206SS | Convection Cookbook - Page 40
    Harvest Fruit Pie 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 2/3 cup plus 2 tablespoons vegetable shortening 4 to 5 tablespoons cold water 3/4 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 6 cups sliced, peeled apples and pears
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    until light and fluffy. Stir in espresso. Add eggs, one at a time, beating well after each. Place chips in 4-cup measure or small bowl. Microwave at MEDIUM (50%) until melted, 1 to 2 minutes, stirring 2 or 3 times. Stir chocolate, flour and pecans into butter, sugar, egg mixture. Pour into pie
  • Viking RDMOR206SS | Convection Cookbook - Page 42
    Nut Cake With Mocha Frosting 8 eggs 11/2 cups sugar 2 cups hazelnuts or walnuts 1/4 cup all-purpose flour 11/2 tablespoons baking powder Frosting: 1 pint heavy cream 1/2 cup plus 2 tablespoons sugar 1/4 cup plus 1 tablespoon chocolate-flavor drink mix 21/2 teaspoons vanilla 1 teaspoon instant
  • Viking RDMOR206SS | Convection Cookbook - Page 43
    , rinsed, hulled and sliced Powered sugar  Makes 8 servings Place water and margarine in medium bowl. Microwave at HIGH (100%) until boiling, about 2 minutes. Blend in flour until smooth. Microwave at HIGH (100%) 1 minute. Add eggs, 1 at a time, beating well after each. Preheat oven to
  • Viking RDMOR206SS | Convection Cookbook - Page 44
    Classic Cranberry Tea Cake 3/4 cup margarine or butter, softened 11/2 cups sugar 3 eggs 21/2 teaspoons almond extract 3 cups all-purpose flour 11/2 teaspoons baking powder 11/2 teaspoons baking soda 3/4 teaspoon salt 11/2 cups sour cream 3/4 cup canned whole berry cranberry sauce  Makes 16
  • Viking RDMOR206SS | Convection Cookbook - Page 45
    Raspberry Oatmeal Bar Cookies 1 package (18.25-18.5 ounces) yellow cake mix 21/4 cups quick-cooking oatmeal 1/2 cup butter or margarine, melted 1 (12 oz.) jar of raspberry jam 2 tablespoons of water 2 tablespoons of sliced almonds  Makes 32 bars Combine cake mix with oatmeal. Stir in melted
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    44
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    . Prepare bread mix according to package directions or muffin mix according to loaf pan directions. Pour into prepared pan. Combine remaining flour  Makes 1 dozen rolls Dissolve yeast in warm water in large bowl. Microwave cottage cheese at HIGH (100%) until cheese is lukewarm, about 20 seconds;
  • Viking RDMOR206SS | Convection Cookbook - Page 48
    muffins Combine all-purpose flour, whole wheat flour, oat bran, wheat germ and baking powder; set aside. Place orange juice in small bowl. Microwave at HIGH (100%) 1 minute. Add brown sugar, honey, apricots and orange peel. Cool slightly. Preheat oven to 375˚F. Combine oil, buttermilk and eggs
  • Viking RDMOR206SS | Convection Cookbook - Page 49
    , dill weed, dill seed, salt, baking soda and dry yeast in large mixing bowl. Combine cottage cheese, water and margarine in 2-cup glass measure. Microwave at HIGH (100%) 2 minutes. Add cottage cheese mixture, egg and Cheddar cheese to dry ingredients. Stir well. Add enough flour to make a stiff
  • Viking RDMOR206SS | Convection Cookbook - Page 50
    parsley flakes 2 tablespoons margarine or butter 1/2 cup shredded sharp Cheddar cheese  Makes 8 servings Combine onion and 1 tablespoon margarine in small bowl. Microwave at HIGH (100%) until onion is tender, about 2 minutes. Set onion aside. Preheat oven to 375˚F. Mix baking mix, milk and
  • Viking RDMOR206SS | Convection Cookbook - Page 51
    41 Stuffed Pork Chops 19 Stuffed Turkey Loaf 22 T Tamale Casserole 17 Tube Cakes 30, 33 Turkey 5 Roasting 11 Stuffed Turkey Loaf 22 U Utensils Convection Microwave Utensils 6, 7 Z Zucchini Muffins 45
  • Viking RDMOR206SS | Convection Cookbook - Page 52
    Your Viking Convection Microwave Hood can be used as a microwave oven for quick, convenient cooking, as a convection oven for small baked goods and broiling or in combination for roasting and baking. TCADCB024MRR0
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viking convection microwave hood