Viking VMOC Convection Cookbook

Viking VMOC Manual

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  • Viking VMOC | Convection Cookbook - Page 1
    viking convection microwave Cookbook
  • Viking VMOC | Convection Cookbook - Page 2
    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, call 1-888-VIKING1 (845-4641
  • Viking VMOC | Convection Cookbook - Page 3
    CONTENTS Convection Cooking 1 The Convection Microwave Team 1 Convection Microwave Utensils 1 Meats & Main Dishes 2 Baking & Desserts 12 Combination Roasting Chart 22 Convection Broiling Chart 23 Combination Baking Chart 24
  • Viking VMOC | Convection Cookbook - Page 4
    Convection Cooking A high speed fan circulates air past the heat source and around the food. Excessively hot air does not collect at the top of the oven, and cool air is moved away from the food and reheated. Some foods are best when cooked using convection heat alone, especially small, crisp items
  • Viking VMOC | Convection Cookbook - Page 5
    meats and main dishes 2
  • Viking VMOC | Convection Cookbook - Page 6
    Broiling Techniques Preheat oven to 450˚F and set oven for maximum cooking time. See chart on page 22. To use BROIL setting, set oven for maximum cooking time on BROIL. It automatically heats to 450˚F. Season meat on both sides, if desired. Slash fat at 2.5 cm intervals to prevent curling. Cook
  • Viking VMOC | Convection Cookbook - Page 7
    Roasting Techniques Preheating the oven is not necessary for roasted meat and poultry. 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, just season meat and place it in the oven and cook,
  • Viking VMOC | Convection Cookbook - Page 8
    Barbecue Sauce 1 medium onion, chopped 15 ml 1 tbsp vegetable oil 250 ml 1 c beef broth 1 can (158 ml) tomato paste 75 ml 1/3 c vinegar 50 ml 3 tbsp packed brown sugar 50 ml 3 tbsp Worcestershire sauce 25 ml 2 tbsp prepared mustard 10 ml 2 tsp salt 2 ml 1/2 tsp pepper  Makes about 375
  • Viking VMOC | Convection Cookbook - Page 9
    resembles coarse crumbs. Add enough milk to form a soft dough. Roll out on lightly floured surface to fit top of dish. Fit dough onto dish. Trim, seal and flute. Cut small slits in crust. 3. Place pie on broiling trivet. Bake 25 to 30 minutes on LOW MIX, 375˚F or until thoroughly
  • Viking VMOC | Convection Cookbook - Page 10
    Steak Kabobs 50 ml 50 ml 50 ml 15 ml 5 ml 1 ml 1 kg 1/4 c 1/4 c 1/4 c 1 tbsp 1 tsp 1/4 tsp 2 lb 2 large 2 medium 250 ml 1 c sugar soy sauce white wine vegetable oil ground ginger salt lean top beef round steak, cut into 2.5 cm cubes green pepper, cut into chunks tomatoes, cut into quarters
  • Viking VMOC | Convection Cookbook - Page 11
    Spicy Shrimp 50 ml 1/4 c 50 ml 1/4 c 50 ml 3 tbsp 25 ml 2 tbsp 15 ml 1 tbsp 10 ml 2 tsp 1 ml 1/8 to 1/4 tsp Dash 500 g 1 lb  white wine water soy sauce sugar vegetable oil dried parsley flakes ground ginger hot pepper sauce jumbo raw shrimp, shelled and deveined Makes 4 servings
  • Viking VMOC | Convection Cookbook - Page 12
    Meatloaf 700 g 11/2 lb 1 1 small 1 1 stalk 125 ml 1/2 c ground beef egg onion, chopped carrot, grated celery, finely chopped seasoned bread crumbs 50 ml 2 ml 1 ml 1/4 c 1/2 tsp 1/4 tsp catsup dried thyme leaves garlic powder 1 ml 125 g 125 g 1/8 tsp 1/4 lb 1/4 lb pepper boiled ham, sliced
  • Viking VMOC | Convection Cookbook - Page 13
    Pot Roast with Vegetables 2 to 2.5 kg 4 to 5 lb 2 ml 1/2 tsp 2 ml 1/2 tsp 2 ml 1/2 tsp 1 ml 1/8 tsp 4 3 2 175 ml 3/4 c 25 ml 2 tbsp round or chuck pot roast salt garlic powder dried thyme leaves pepper potatoes, peeled and quartered onions, quartered carrots, sliced water brown bouquet
  • Viking VMOC | Convection Cookbook - Page 14
    Frittata 175 ml 3/4 c diced green pepper 175 ml 3/4 c diced mushrooms 175 ml 3/4 c diced zucchini 175 ml 3/4 c diced onion 125 ml 1/2 c diced pimiento 25 ml 2 tbsp vegetable oil 6 eggs 2 packages (250 g each) cream cheese 50 ml 1/4 c milk 500 ml 2 c cubed bread (3 slices) 375 ml 11/2 c
  • Viking VMOC | Convection Cookbook - Page 15
    baking & desserts 12
  • Viking VMOC | Convection Cookbook - Page 16
    Bread Techniques Proofing dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at 100˚F (Warm) for 30 to 45 minutes. Frozen dough will take longer, 2 to 23/4 hours. Dough is doubled when impressions remain after fingers are
  • Viking VMOC | Convection Cookbook - Page 17
    or plate between pan and broiling trivet. Layer Cakes. Use a mix or your own conventional recipe. Follow recipe or package directions for preheating and baking instructions. Angel Food. Do not preheat oven. Bake your recipe or a mix for 25 to 30 minutes on LOW MIX, 350˚F. Loaf Cakes or Quick
  • Viking VMOC | Convection Cookbook - Page 18
    Pie Techniques Pie Shell. Use mix, frozen pie dough, or your recipe for single crust pie. Prick crust with fork. Preheat oven to 425˚F. Place pie shell on broiling trivet; bake with convection heat 8 to 10 minutes, or until lightly browned. Cool and fill. Custard Pies. Prebake and cool pie shell
  • Viking VMOC | Convection Cookbook - Page 19
    Biscuits 50 ml 3 tbsp sugar 50 ml 4 tbsp warm water 2 packages (8 g each) active dry yeast 1000 to 1175 ml 41/2 to 5 c all-purpose flour 50 ml 3 tbsp baking powder 5 ml 1 tsp salt 5 ml 1 tsp baking soda 250 ml 1 c vegetable shortening 500 ml 2 c buttermilk  Makes 36 biscuits 1.
  • Viking VMOC | Convection Cookbook - Page 20
    Onion-Cheese Bread 1 medium 15 ml 1 tbsp 375 ml 11/2 c 125 ml 1/2 c 1 125 ml 1/2 c 15 ml 1 tbsp 25 ml 2 tbsp 125 ml 1/2 c onion, chopped (about 125 ml) margarine or butter biscuit baking mix milk egg, well beaten shredded sharp Cheddar cheese dried parsley flakes margarine or butter shredded sharp
  • Viking VMOC | Convection Cookbook - Page 21
    Nut Cake With Mocha Frosting 8 375 ml 11/2 c 500 ml 2 c 50 ml 1/4 c 25 ml 11/2 tbsp eggs sugar hazelnuts or walnuts all-purpose flour baking powder Frosting: 500 ml 1 pint 125 ml 1/2 c 50 ml 1/4 c 15 ml 21/2 tsp 5 ml 1 tsp  whipping cream sugar chocolate flavor drink mix vanilla instant coffee
  • Viking VMOC | Convection Cookbook - Page 22
    Cheese Cake 300 ml 11/4 c 175 ml 3/4 c 50 ml 1/4 c 1 all-purpose flour margarine or butter sugar egg yolk Grated lemon peel from 1/2 lemon Filling: 4 packages (250 g) cream cheese 300 ml 11/4 c sugar 25 ml 2 tbsp all-purpose flour 4 eggs 1 egg yolk 25 ml 2 tbsp whipping cream Grated
  • Viking VMOC | Convection Cookbook - Page 23
    Coconut Oatmeal Pie 3 250 ml 1 c 150 ml 2/3 c 150 ml 2/3 c 150 ml 2/3 c 125 ml 1/2 c 25 ml 2 tbsp 5 ml 1 tsp 125 ml 1/2 c 1  eggs, well beaten packed brown sugar granulated sugar quick cooking oats shredded coconut milk margarine or butter, melted vanilla broken pecans 23 cm (9-inch) unbaked pie
  • Viking VMOC | Convection Cookbook - Page 24
    Chocolate Chip Bars 550 ml 21/4 c 5 ml 1 tsp 2 ml 1/2 tsp 175 ml 3/4 c 175 ml 3/4 c 125 ml 1/2 c 125 ml 1/2 c 5 ml 1 tsp 2 1 package (350 g) 250 ml 1 c  all-purpose flour baking soda salt granulated sugar packed brown sugar margarine or butter vegetable oil vanilla eggs chocolate chips chopped
  • Viking VMOC | Convection Cookbook - Page 25
    Combination Roasting Chart Cut Beef Roasts (tender cuts) Roasts (less tender cuts) Veal Roasts (boned, rolled, tied) Breast (stuffed) Pork Roasts (boned, rolled, tied or bone-in) Smoked Ham Lamb Leg, Roasts Poultry Chicken, whole Chicken, pieces Turkey (unstuffed) Turkey Breast Rare Medium Well
  • Viking VMOC | Convection Cookbook - Page 26
    Convection Broiling Chart Cut Beef Weight/Thickness Rib 1.8-2.5 cm 200-250 g each Steaks: Sirloin, Porterhouse, T-Bone 2.5-3.7 cm Chuck Steak 2.5 cm London Broil Hamburgers Pork Chops: loin or center Bacon Sausage: Brown 'n Serve Fresh Ham slice, fully cooked Frankfurters Lamb
  • Viking VMOC | Convection Cookbook - Page 27
    Combination Baking Chart Item Cakes: Your recipe or mix Tube or Bundt Cakes Angel Food Loaf Cakes or Quick Breads Procedure LOW MIX, 350˚F for three-fourths the recommended time.* LOW MIX, 350˚F for 25 to 30 minutes. LOW MIX, 350˚F for three-fourths the recommended time. Bar Cookies: Your recipe
  • Viking VMOC | Convection Cookbook - Page 28
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viking convection microwave
Cookbook