Viking VMOR Convection Cookbook

Viking VMOR Manual

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  • Viking VMOR | Convection Cookbook - Page 1
    viking convection microwave hood
  • Viking VMOR | Convection Cookbook - Page 2
    . It is necessary to use the cookbook along with the Use and Care manual. Take a moment to flip through the cookbook to see how it's arranged should not be adjusted or repaired by anyone except properly qualified service personnel. Viking Range, LLC 111 Front Street Greenwood, Mississippi (MS) 38930
  • Viking VMOR | Convection Cookbook - Page 3
    convection microwave hood cookbook 1
  • Viking VMOR | Convection Cookbook - Page 4
    breads and yeast breads and large muffins are examples of foods that bake perfectly at this setting. Check the use and care manual for further information. 2 High Mix combines convection heat with microwave power, providing crisp brown exteriors and superior juiciness for meats. Longer-cooking
  • Viking VMOR | 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 VMOR | Convection Cookbook - Page 6
    Foods and Best Cooking Methods There's an easy way to cook each of your favorite foods. Matching the best method and setting to the food is the secret to success time after time. This chart keeps it simple by giving you the everyday guidelines you need. Now you can tell at a glance whether it's
  • Viking VMOR | Convection Cookbook - Page 7
    Convection Broil Low Mix Microwave High Mix Food Meat, Fish & Poultry Bacon Casseroles Chicken, Whole Roasting Chicken Pieces Chops - Lamps, Pork, Veal Hamburgers Ham Steak Hot Dogs Fish & Seafood Meat Loaf Roasts - Beef, Lamb, Pork, Veal Sausage Steak - Boneless (3/4 - 1 inch) Steaks & London
  • Viking VMOR | Convection Cookbook - Page 8
    Convection Microwave 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
  • Viking VMOR | Convection Cookbook - Page 9
    Metal and aluminum foil pans 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
  • Viking VMOR | Convection Cookbook - Page 10
    convection microwave main dishes 8
  • Viking VMOR | Convection Cookbook - Page 11
    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,
  • Viking VMOR | Convection Cookbook - Page 12
    or in oven cooking bag set in baking dish. Covering helps tenderize meat. You may also use the SLOW COOK setting. See use and care manual for programming instructions. 10
  • Viking VMOR | Convection Cookbook - Page 13
    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
  • Viking VMOR | Convection Cookbook - Page 14
    the food. Check chart, opposite, 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 preheated, quickly put food in oven. You may also use Convec
  • Viking VMOR | Convection Cookbook - Page 15
    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
  • Viking VMOR | Convection Cookbook - Page 16
    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
  • Viking VMOR | Convection Cookbook - Page 17
    Steak Roulade 1/4 cup red wine 1/4 cup soy sauce 1/4 cup vegetable oil 11/2 pounds flank steak 1 medium onion, diced 1 stalk celery, diced 1/2 green pepper, diced 1/2 cup sliced mushrooms 2 tablespoons margarine or butter 1/2 cup seasoned bread crumbs  Makes 4 servings Combine wine, soy sauce and
  • Viking VMOR | Convection Cookbook - Page 18
    16
  • Viking VMOR | Convection Cookbook - Page 19
    Hearty Pizza 1 pound ground beef or 4 to 6 ounces sliced pepperoni 2 medium onions, chopped 2 cloves garlic, finely chopped 2 tablespoons olive oil 1 can (28 oz.) crushed tomatoes in puree 1 tablespoon dried oregano leaves 1 teaspoon dried basil leaves ½ teaspoon salt ⅛ teaspoon pepper 3
  • Viking VMOR | Convection Cookbook - Page 20
    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
  • Viking VMOR | Convection Cookbook - Page 21
    Stuffed Pork Chops 4 pork chops, 11/4 inches thick 1 cup chopped apple 1/2 cup soft bread crumbs 1/2 cup chopped walnuts 1/4 cup chopped onion 1/4 cup raisins 1 egg 1 teaspoon dried parsley flakes 1/2 teaspoon dried thyme leaves 1/4 teaspoon ground sage 1/8 teaspoon pepper  Makes 4 servings Make
  • Viking VMOR | 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,
  • Viking VMOR | Convection Cookbook - Page 23
    Glazed Stuffed Cornish Hens 1 cup chopped pecans 3/4 cup apricot preserves 1/4 cup margarine or butter, melted 3 tablespoons orange juice concentrate 1 tablespoon lemon juice 1 cup seasoned stuffing cubes 1/2 cup water 2 Cornish hens (11/2 pounds each)  Makes 4 servings Combine pecans,
  • Viking VMOR | Convection Cookbook - Page 24
    Broiled Chicken 1 cup dry white wine 1 medium onion, chopped 1 tablespoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon pepper 21/2 to 3-pound broiler-fryer chicken, cut up  Makes 4 servings Combine all ingredients except chicken. Reserve some of the marinade to
  • Viking VMOR | Convection Cookbook - Page 25
    Honey Mustard Chicken 1/2 cup coarse ground mustard 1/4 cup Dijon-style mustard 1/4 cup honey 2 to 3 pounds boneless chicken breasts and thighs, skin removed  Makes 4 servings Combine coarse mustard, Dijon mustard and honey. Set aside. Place chicken in 9-inch oven-safe dish. Put dish on
  • Viking VMOR | Convection Cookbook - Page 26
    24
  • Viking VMOR | Convection Cookbook - Page 27
    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
  • Viking VMOR | Convection Cookbook - Page 28
    26
  • Viking VMOR | Convection Cookbook - Page 29
    Frittata 3/4 cup diced green pepper 3/4 cup diced mushrooms 3/4 cup diced zucchini 3/4 cup diced onion 1/2 cup diced pimiento 2 tablespoons vegetable oil 6 eggs 2 packages (8 ounces each) cream cheese 1/4 cup milk 2 cups cubed bread (3 slices) 11/2 cups shredded Cheddar cheese 1 teaspoon
  • Viking VMOR | Convection Cookbook - Page 30
    convection microwave baking & desserts 28
  • Viking VMOR | 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
  • Viking VMOR | Convection Cookbook - Page 32
    Cake Techniques Rectangular Cakes. Use 13x9x2 baking pan and a mix or your own conventional recipe. Place pan on low rack. Use Convec Bake selection number 1. Layer Cakes. Use a mix or your own conventional recipe. Use high rack and turntable to bake two layers at once. See chart on page 33. Tube
  • Viking VMOR | Convection Cookbook - Page 33
    Pie Techniques Pie Shell. Use mix, frozen pie dough or your recipe for single crust pie. Prick crust with fork. Preheat oven to 400˚F. Place pie shell 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
  • Viking VMOR | Convection Cookbook - Page 34
    Bread & Baking Techniques Proof dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at *SLOW COOK 100˚F. 30 to 45 minutes. Frozen dough will take longer, 2 to 23/4 hours. Dough is doubled when impressions remain after fingers are
  • Viking VMOR | Convection Cookbook - Page 35
    Combination Baking Chart Item Cakes: Your recipe or mix Tube or Bundt Cakes** Angel Food Loaf Cakes or Quick Breads Bar Cookies: Your recipe or mix Pies Single Crust: baked before filling, your recipe, mix or frozen prepared Double Crust Crumb Top Custard Pie Pecan Pie Frozen Prepared Fruit Pies
  • Viking VMOR | 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 VMOR | Convection Cookbook - Page 37
    Peanut Butter Cookies 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup margarine or butter 1/4 cup vegetable shortening 1 egg 11/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder  Makes 3 dozen Combine peanut butter, sugars, margarine
  • Viking VMOR | 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 VMOR | Convection Cookbook - Page 39
    Cheesecake Crust 11/4 cups all-purpose flour 3/4 cup margarine or butter 1/4 cup sugar 1 egg yolk Grated lemon peel from 1/2 lemon Filling 4 packages (8 ounces each) cream cheese 11/4 cups sugar 2 tablespoons all-purpose flour 4 eggs 1 egg yolk 2 tablespoons heavy cream Grated lemon peel from 1/2
  • Viking VMOR | 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
  • Viking VMOR | Convection Cookbook - Page 41
    Fudge Brownie Pie 1/4 cup margarine or butter, 3/4 cup packed brown sugar 1 tablespoon instant espresso coffee 3 eggs 1 bag (12 ounces) semisweet chocolate chips 1/4 cup all-purpose flour 1 cup chopped pecans 1 9-inch unbaked pie shell 11/2 teaspoons rum extract 1 cup whipping cream,
  • Viking VMOR | 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 VMOR | Convection Cookbook - Page 43
    Strawberry Puff Ring 1/2 cup water 2 tablespoons plus 11/2 teaspoons margarine or butter 1/2 cup all-purpose flour 3 eggs 2 cups prepared vanilla pudding or 2 cups sweetened whipped cream 1 pint strawberries, rinsed, hulled and sliced Powered sugar  Makes 8 servings Place water and margarine in
  • Viking VMOR | 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 VMOR | 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
  • Viking VMOR | Convection Cookbook - Page 46
    44
  • Viking VMOR | Convection Cookbook - Page 47
    Chocolate Chip Banana Crumb Loaf 1 package (14 ounces) banana bread mix or banana muffin mix 3/4 cup semisweet chocolate mini morsels Ingredients to complete mix Crumb Topping: 1/2 cup chopped walnuts 1/2 cup all-purpose flour 2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1/4 cup
  • Viking VMOR | Convection Cookbook - Page 48
    Apricot Pecan Oat Bran Muffins 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/2 cup oat bran 1/4 cup wheat germ 2 teaspoons baking powder 1/2 cup orange juice 1/2 cup packed brown sugar 1/4 cup honey 1 cup dried apricots, chopped 1 teaspoon grated orange peel 2 tablespoons vegetable oil 1/2
  • Viking VMOR | Convection Cookbook - Page 49
    No-Knead Cheddar Dill Bread 21/2 to 3 cups all-purpose flour 1 tablespoon sugar 2 teaspoons dill weed 1 teaspoon dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 package active dry yeast 1 cup small-curd cottage cheese 1/4 cup water 1 tablespoon margarine or butter 1 egg 2 cups shredded sharp
  • Viking VMOR | Convection Cookbook - Page 50
    Onion-Cheese Bread 1/2 cup chopped onion (about 1 medium) 1 tablespoon margarine or butter 11/2 cups buttermilk baking mix 1/2 cup milk 1 egg, well beaten 1/2 cup shredded sharp Cheddar cheese 2 tablespoons snipped parsley or 1 tablespoon dried parsley flakes 2 tablespoons margarine or
  • Viking VMOR | Convection Cookbook - Page 51
    A Angel Food Cakes 30, 33 B Bacon, Broiling 13 Baking & Desserts 28-48 See also: Desserts Apricot Pecan Oat Bran Muffins 46 Autumn Treasure Cookies 36 Biscuits 43 Caraway Rolls 45 Carousel Crackles 35 Chocolate Chip Banana Crumb Loaf........ 45 Chocolate Chip Bars 34 Combination Baking
  • Viking VMOR | 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. VIKING RANGE, LLC TCADCB024MRR1
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viking convection microwave hood