Viking VSM500BR User Guide

Viking VSM500BR Manual

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  • Viking VSM500BR | User Guide - Page 1
    Professional Stand Mixer Use and Care Instructions and Recipes Congratulations! You have just purchased a Viking Professional Stand Mixer. We also have a large selection of attachments Mixer - 1000 watts Both Models Available in the wide selection of finishes offered for Viking Culinary Products.
  • Viking VSM500BR | User Guide - Page 2
    the machine if it is damaged or if the cord is damaged. Have the machine checked and serviced before resuming usage. • When using an attachment make sure that you have read the safety instructions that come with that particular attachment. • Do not use this product outside. • To protect against the
  • Viking VSM500BR | User Guide - Page 3
    THE VIKING PROFESSIONAL STAND MIXER (a) High-speed attachment outlet and (b) cover (a) Slow-speed attachment cover and (b) cover release Slow-speed attachment outlet "V"Beater, stainless steel whip, dough
  • Viking VSM500BR | User Guide - Page 4
    ASSEMBLING THE VIKING PROFESSIONAL STAND MIXER TO ATTACH STAINLESS STEEL MIXING BOWL • Turn the head lift release lever counter-clockwise to release the head and raise until it
  • Viking VSM500BR | User Guide - Page 5
    make sure there is no grease or egg yolk on the whisk or bowl. • Use cold ingredients when making pastries unless recipe states otherwise. TROUBLESHOOTING - STANDARD ACCESSORIES (the "V" Beater, whip, and dough hook attachments are pre set at the factory, but they can be adjusted if necessary) • If
  • Viking VSM500BR | User Guide - Page 6
    . STIRRING The stirring speed is for combining things such as the dry ingredients in a cake, or the initial mixing of ingredients for bread dough. As a guide when making bread dough, the ingredients should be mixed on STIR for 45 seconds to 1 minute, and then the speed increased to 2 for additional
  • Viking VSM500BR | User Guide - Page 7
    OPTIONAL ATTACHMENTS AND ACCESSORIES FOOD GRINDER/STUFFER (VSMFG) • Includes fine, medium and coarse plates and cutting knife • Makes delicious meals from ground beef to duck pate. • Grinds cooked and raw meats, firm vegetables, firm cheeses and nuts • Make your own sausage and hamburger • Speed 5-8
  • Viking VSM500BR | User Guide - Page 8
    dough mixtures BACK MOUNTED WHEELS • Exclusive, patent pending, two back mounted wheels allow for easy maneuvering without loss of stabilization CLEANING AND SERVICE • Always switch unit off and unplug before cleaning. • Stand mixer may emit a pungent odor, especially when new. This is common with
  • Viking VSM500BR | User Guide - Page 9
    retail purchase. Viking Range Corporation Viking Range Corporation (1-800-216-5775) within ninety (90) days form date of original purchase. Viking service of the product by anyone other than an authorized Viking Range Corporation service service, simply contact Viking may write: Viking Range Corporation
  • Viking VSM500BR | User Guide - Page 10
    HELPFUL TERMS *Please note: In these recipes "TT" means "to taste". Balsamic vinegar Usually dark, aromatic vinegar from Modena, Italy, made from white grape juice that is heated and aged in wooden barrels for several years Béchamel Milk thickened with a butter and flour roux Boil To cook in a
  • Viking VSM500BR | User Guide - Page 11
    Heavy cream Cream that contains more than 36% butterfat Knead To mix and work into a uniform shape by folding and stretching the dough with your hands Meringue Egg whites and sugar beaten until stiff Morney A béchamel sauce that is finished with Parmesan cheese Mousseline A food base to which
  • Viking VSM500BR | User Guide - Page 12
    RECIPES CHOCOLATE ALMOND CAKE 1 T butter (for greasing the pan) 1 cup butter 1 1/4 cups sugar 4 eggs 1 tsp instant coffee (dissolve coffee in the hot water below) 1 tsp hot water 2 tsp milk 1 tsp almond extract 2 oz almond paste 1 cup self-rising flour 1 tsp baking powder 3 oz unsweetened cocoa
  • Viking VSM500BR | User Guide - Page 13
    GANACHE 1 cup Heavy Cream 6 oz semi-sweet Chocolate, chopped small Makes 14 oz • Chop chocolate into very small pieces and place into the mixer bowl • Bring Cream to a boil and pour hot cream over chocolate and mix till incorporated • shape and refrigerate until firm or pour over dessert CHOCOLATE
  • Viking VSM500BR | User Guide - Page 14
    CHOCOLATE CHEESECAKE 3 - 8 oz packages of cream cheese softened 2 T cake flour 11/8 cup granulated sugar 4 eggs 5 T heavy cream 3 oz melted semi-sweet chocolate 1 T vanilla extract Yields one 10 inch cake • Pre heat the oven to 300ºF or 150ºC • Butter one 10 inch spring-form pan • Melt 3 oz semi
  • Viking VSM500BR | User Guide - Page 15
    PÂTÉ A CHOUX (ÉCLAIR PASTE) 8 oz Milk 8 oz Water 1 1/2 salt 2 tsp Granulated sugar 7 1/2 oz butter 1 cup All purpose flour 8 Eggs Makes two pounds of dough • Pre heat the oven to 425ºF or 220ºC • Get a sheet pan with parchment paper ready for the piped dough also have a pastry bag with a large round
  • Viking VSM500BR | User Guide - Page 16
    ÉCLAIRS 10 cooked pate a choux shells (in a elongated oval shape) 5 oz of Chocolate mousseline (see recipe on page 13) 5 oz Cream Chantilly (see recipe on page 30) 5 oz melted dark chocolate 5 servings • Melt chocolate in a double boiler very slowly • Take two pastry bags with medium round tips,
  • Viking VSM500BR | User Guide - Page 17
    STRAWBERRY CREAM PUFF 5 cooked pate a choux shells (in a large round shape) 7 oz cream chantilly (see recipe on page 30) 10 strawberries (sliced thinly) 5 servings • Take cooked pate a choux and cut in half • Fill with the cream Chantilly and strawberries • Place top on the cream puff and serve
  • Viking VSM500BR | User Guide - Page 18
    CRAB CAKES 3 T butter (melted) 1 cup onion (finely diced) 1/4 cup green bell pepper (finely diced) 1/4 cup green onion or scallion (sliced very thin) TT salt TT pepper 1/2 tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg 1 pound Crabmeat (preferably lump crab meat but others will work) 1 to 1/2
  • Viking VSM500BR | User Guide - Page 19
    1/2 tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg 1/2 cup Bread crumbs Serves 10 to 12 portions This dish is great with a homemade cocktail or tartar sauce (see page 32) • Pour the water and wine into a saucepot and bring the temperature of the water to between 160º and 180ºF or 71º to 82ºC •
  • Viking VSM500BR | User Guide - Page 20
    CELERY ROOT CREAMED POTATOES 5 Large potatoes (peeled, cut into one inch cubes, and boiled) 1 gallon of water 1 large celery root (peeled, cut into one inch cubes and boiled) 1/2 cup milk (warmed) 2 T butter melted 1 T salt 1 egg Serves about 8 portions Great way to spice up mashed potatoes • Peel,
  • Viking VSM500BR | User Guide - Page 21
    • Once smooth, add the chocolate pieces and mix lightly • Spread the mixture on one pan and bake 12 to 16 minutes until done • Let cool and cut into bar shapes BALSAMIC VINAIGRETTE 4 oz balsamic vinegar 1 T granulated sugar 12 oz olive oil 1 T soy sauce TT salt Makes 1 pint • Add the balsamic
  • Viking VSM500BR | User Guide - Page 22
    CLASSIC PESTO SAUCE 12 oz olive oil 3 oz pine nut (walnuts can be used) 6 oz fresh basil leaves 2 T smashed garlic 6 oz fresh Parmesan cheese TT salt TT pepper Makes 24 oz • Place one third of the olive oil in the blender and add the remaining ingredients • Blend the mixture and slowly add the rest
  • Viking VSM500BR | User Guide - Page 23
    APPLESAUCE 2 pounds McIntosh apples (other apples such as Granny Smith would work) 1 T ground cinnamon 5 T dark brown sugar 1/2 tsp lemon juice Serves 1 pint • Peel, core and slice apples into quarters • Place sugar, cinnamon, and lemon juice into a bowl • Place apples in the shredder and shred them
  • Viking VSM500BR | User Guide - Page 24
    LYONNAISE POTATOES 2 pounds potatos peeled 1 cup onion julienne 3 oz butter TT salt TT pepper About 32 ounces • Julienne 1 cup of onions • Steam potatoes until partially done • Place the potato in the slicer and slice about 1/4 inch, disc shape pieces of potato • Heat butter in a large sauté pan •
  • Viking VSM500BR | User Guide - Page 25
    BASIL PASTA DOUGH 4 eggs 1/4 cup fresh basil 2 T olive oil 1 T salt 3 3/4 cups of flour • Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g • Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs and basil puree
  • Viking VSM500BR | User Guide - Page 26
    LOBSTER RAVIOLI WITH LOBSTER BROTH One recipe of Basic pasta dough (one flat sheet for Ravioli) (see page for recipe) 1 whole lobster (steamed) TT salt TT pepper 1 tsp Cayenne pepper 1 T cream cheese 1 T shallots (finely dice) 1 tsp green onions or scallions (finely sliced) 1 tsp lemon juice 1 T
  • Viking VSM500BR | User Guide - Page 27
    1/4 cup Flour 2 oz Butter 4 oz Parmesan cheese (grated) 8 oz of fresh goat cheese 8 oz of cream cheese 1/4 cup of fresh basil (minced) 2 T of fresh thyme (minced) 2 T of fresh oregano (minced) 2 quarts of water for boiling ravioli Makes about 30 ravioli • Heat a dry skillet and place the quartered
  • Viking VSM500BR | User Guide - Page 28
    FRESH MAYONNAISE 3 egg yolks 2 1/2 cups vegetable oil 1 tsp lemon juice 1 1/2 T wine vinegar TT white pepper TT salt 1 tsp Dijon mustard Makes 4 cups of Mayonnaise • Place egg yolks in the mixer bowl and begin to whip using a wire whisk • Once the eggs begin to become frothy add the salt, pepper and
  • Viking VSM500BR | User Guide - Page 29
    SHRIMP MOUSSELINE 1 pound raw shrimp (peeled and de-veined) TT salt TT pepper TT cayenne 2 oz Heavy cream 1 pint Heavy Cream (for whipping cream) Makes about twenty timbales • Pre heat the oven 300ºF or 150ºC • Place the raw shrimp in a food processor and puree • Add the salt, pepper, and cayenne
  • Viking VSM500BR | User Guide - Page 30
    rosemary (minced) 1/4 tsp dried mustard 1/2 tsp salt Makes about 1 1/2 cups • Add all ingredients into mixer bowl and whisk until incorporated • Refrigerate until service LOW FAT BLUE CHEESE DRESSING 6 oz Low fat yogurt 2 oz low fat buttermilk 2 oz crumbled blue cheese 1/4 tsp white pepper 1/2 tsp
  • Viking VSM500BR | User Guide - Page 31
    tsp Worcestershire sauce 3 drops hot sauce Makes about 1 1/2 cups • Add all ingredients into mixer bowl and whisk until incorporated • Refrigerate until service ITALIAN DRESSING 1 cup vegetable oil 1 cup white wine vinegar 1 tsp pepper 1 tsp sugar 1 tsp fresh oregano minced 1 tsp fresh basil minced
  • Viking VSM500BR | User Guide - Page 32
    TARTAR SAUCE 2 cups mayonnaise (see recipe on page 27) 2 oz Capers 3 oz sweet pickle relish 2 T onion (diced) 2 T parsley (minced) 2 T lemon juice TT salt 1 tsp Worcestershire sauce 3 drops hot sauce Makes 1 pint • Place capers, pickle relish, onion, minced parsley and lemon juice into the blender
  • Viking VSM500BR | User Guide - Page 33
    SPINACH AND ARTICHOKE DIP 1/4 cup onion (small dice) 1 tsp of garlic minced 1 oz butter 12 oz chopped spinach 8 oz Artichoke hearts (small dice) 1 pint heavy cream 1 tsp Worcestershire sauce 6 oz Parmesan cheese (grated) TT salt TT pepper TT hot sauce Makes about 32 oz • Pre heat oven to 350ºF or
  • Viking VSM500BR | User Guide - Page 34
    RED PEPPER COULIS 2 T olive oil 1 tsp garlic minced 3 T onion minced 3 red bell peppers small dice 5 oz white wine TT salt TT pepper 5 oz chicken stock (broth can work) Makes about 1 pint • Heat oil in a large sauté pan, add the onion, garlic, and bell pepper sauté until soft (be careful not to burn
  • Viking VSM500BR | User Guide - Page 35
    TT pepper 5 oz chicken stock (broth can work) 3 cups boiling water Bowl of ice water Makes about 1 pint • Boil the water, and get a bowl of ice water ready • Using a knife cut a small X pattern in the bottom of the tomatoes • Place the tomatoes in the boiling water for about 10 seconds then place
  • Viking VSM500BR | User Guide - Page 36
    DUCHESSE SWEET POTATOES 2 pounds sweet potatoes 2 oz whole butter TT salt TT pepper 1 T Cinnamon 3 T Dark brown sugar 1 egg 2 egg yolk 1/2 gallon water Makes 10 servings • Pre heat oven to 375ºF or 190ºC • Have a parchment paper lined sheet pan and a piping bag with a star tip ready to go • Peel and
  • Viking VSM500BR | User Guide - Page 37
    and cut the apples into quarters • Place the quartered apples in the juicer along with the lemon juice and the sugar • Chill the juice before service TROPICAL BREEZE 4 oz fresh pineapple (flesh only) 2 oz fresh mango (flesh only) 2 oz Malibu Rum Makes one drink • Place the Pineapple and the mango in
  • Viking VSM500BR | User Guide - Page 38
    FRENCH BREAD 2 cups warm water 1/2 oz active dry yeast 3 3/4 cup Bread flour 1 T Salt 4 oz bowl of water Makes 2.5 pounds • Pre heat oven to 400ºF or 200ºC • Add yeast and water to the mixer bowl begin stirring with the dough hook • Slowly begin adding the flour until all the flour is incorporated •
  • Viking VSM500BR | User Guide - Page 39
    BLUEBERRY MUFFINS 1 cup All purpose flour 3/4 cup granulated sugar 2 tsp Baking powder 7 oz milk 1 egg 2 oz butter softened 6 oz fresh blueberries Makes12 muffins • Pre heat the oven to 350ºF or 180ºC • Combine all the wet ingredients • Sift the flour, sugar, and baking powder in the mixer bowl •
  • Viking VSM500BR | User Guide - Page 40
    Professional slicer shredder attachment • Butter one side of the tortilla and place it butter side down in the Viking non-stick pan • Add a generous amount of cheese across the entire tortilla • To one side add the onion, peppers and the seasoned chicken • Using a spatula
  • Viking VSM500BR | User Guide - Page 41
    DOC'S KICK-IN SALSA 4 Roma tomatoes-quartered TT Olive oil, salt, pepper 1/2 Yellow onion quartered 1 large jalapenos 1 Serrano pepper 2 Cloves Garlic TT Cilantro 1/2 Lime • Drizzle olive oil on tomatoes and onion and roast at 400ºF or 204ºC for about15 minutes. • Slice the jalapenos, Serrano,
  • Viking VSM500BR | User Guide - Page 42
    MARGARITA 6 limes 1/2 cup (4 oz) of tequila 2 T (1 oz) triple sec 2 cups ice 3/4 cup powder sugar 1/4 cup orange juice • Juice the limes using the Viking professional juicer and reserve the juice • Add the powdered sugar, tequila, triple sec, orange juice, lime juice, and ice. • Blend until smooth
  • Viking VSM500BR | User Guide - Page 43
    a pan until done (can make links or use casings) Attachments: Food grinder/stuffer UL approved © 2003, Viking Range Corporation Specifications subject to change without notice. ® Viking Range Corporation 111 Front Street Greenwood, Mississippi (MS) 38930 USA (662) 455-1200 For product information
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Congratulations!
You have just purchased a Viking Professional Stand
Mixer.
We also have a large selection of attachments available to use
with your stand mixer.
It will turn your stand mixer into more than just a
mixer, a true multi-function stand mixer, that every kitchen must have.
Viking Professional Stand Mixer
Use and Care Instructions and Recipes
VSM500
Professional 5 quart Stand Mixer – 800 watts
VSM700
Professional 7 quart Stand Mixer – 1000 watts
Both Models Available in the wide selection of finishes offered for Viking Culinary Products.
®
www.vikingrange.com