Viking VSM500SG Use and Care Guide

Viking VSM500SG Manual

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  • Viking VSM500SG | Use and Care Guide - Page 1
    just a mixer, a true multi-function stand mixer, that every kitchen must have. www.vikingrange.com ® 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
  • Viking VSM500SG | Use and Care Guide - Page 2
    machine checked and serviced before resuming usage. • When using an attachment make sure that you have read the safety instructions that come with that from stand mixer before washing. • Do not let cord hang over edge of table or counter. • For residential use only. SAVE THESE INSTRUCTIONS NOTE:
  • Viking VSM500SG | Use and Care 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 hook, standard accessory socket Stand mixer head Stainless steel bowl with handle Head
  • Viking VSM500SG | Use and Care Guide - Page 4
    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 locks. • Place the mixing bowl into the bottom, pre-cut slots and turn clockwise to lock into base. • To lower the mixer head
  • Viking VSM500SG | Use and Care Guide - Page 5
    • Use cold ingredients when making pastries unless recipe states otherwise. TROUBLESHOOTING - STANDARD ACCESSORIES (the "V" Beater, whip, and dough hook attachments - Unplug stand mixer. - Raise the mixer head and insert the accessory. - Hold it, and loosen the nut as shown. - Lower the mixer head.
  • Viking VSM500SG | Use and Care 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 VSM500SG | Use and Care Guide - Page 7
    carrot juice from carrots, apple juice from apples, and orange juice from oranges. • Speed 4 suggested for optimal use COLANDER/SIEVE ( 5 qt and 7 qt models) (VSMCS) • Makes baby food, vegetable purees, fruit sauces, apple sauce • Now you can make your own jams and jellies • Speed 2-4 suggested for
  • Viking VSM500SG | Use and Care Guide - Page 8
    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 electric motors. • When power knob is
  • Viking VSM500SG | Use and Care Guide - Page 9
    Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any stand mixer Viking Range Corporation (1-800-216-5775) within ninety (90) days form date of original purchase. Viking warranty) service, simply contact Viking Range you may write: Viking Range Corporation, P.O. Box
  • Viking VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care Guide - Page 12
    butter to keep from sticking • Line the bottom of the pans with parchment paper • Warm 1 cup of butter until just softened • Place sugar in the mixer bowl and add softened butter • Beat till light and fluffy • In a separate mixing bowl, beat eggs, than slowly add them to the sugar mixture • Add
  • Viking VSM500SG | Use and Care 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 VSM500SG | Use and Care Guide - Page 14
    a time • Add the cream and the vanilla • Pour half of the batter into a bowl and set to the side • Put the whole raspberries into the mixer bowl with the other half of the mixture • Mix very lightly • Pour the raspberry mixture into the buttered spring form • Pour the batter you set
  • Viking VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care Guide - Page 19
    and the dill to the poaching liquid add let poach about fifteen minutes, remove from heat and let cool in the poaching liquid. • In the mixer bowl using the "V" paddle add the green onion, onion, salt, pepper, cayenne pepper, Worcestershire sauce and egg, mix on low speed • Once the catfish has
  • Viking VSM500SG | Use and Care Guide - Page 20
    very low heat • Once potatoes are done strain and put the potatoes into the mixer bowl • Immediately add the egg and begin mixing with the "V" paddle • Pre heat oven to 375ºF 190ºC • Cream the butter and the sugar in the mixer bowl with the "V" paddle until smooth • Add the eggs one at a time until
  • Viking VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care Guide - Page 24
    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 until incorporated • Mix until the dough resembles bread crumbs then choose your desired shape and run it
  • Viking VSM500SG | Use and Care Guide - Page 25
    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 until incorporated • Mix until the dough resembles bread crumbs then choose your desired shape
  • Viking VSM500SG | Use and Care Guide - Page 26
    é pan and sauté shallot and green onion until tender • Add sautéed mixture, sliced lobster, salt, pepper, lemon juice and cream cheese into the mixer bowl, using the "V" paddle mix the ingredients until incorporated • Take the mixture and portion the lobster stuffing onto half of the pasta in small
  • Viking VSM500SG | Use and Care Guide - Page 27
    • Wisk the Parmesan cheese into the milk sauce (or béchamel) and keep warm • Add the goat cheese, cream cheese, basil, thyme, and oregano into the mixer bowl and incorporate using the "V" paddle • Take the mixture and portion the goat cheese stuffing onto half of the pasta in small piles • Fold the
  • Viking VSM500SG | Use and Care Guide - Page 28
    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 1/2 T of vinegar • Begin to add
  • Viking VSM500SG | Use and Care Guide - Page 29
    then slowly add the cream • Refrigerate until cool • Put heavy cream into the mixer bowl and using a wire whisk beat the cream until soft peaks • Gently fold 30 minutes • Once smoked crumble the fish by hand and place it in the mixer bowl • Add the salt and pepper to the fish mixture, • Mix using
  • Viking VSM500SG | Use and Care Guide - Page 30
    (minced) 1/4 tsp fresh 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
  • Viking VSM500SG | Use and Care Guide - Page 31
    1 tsp dried mustard 1 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
  • Viking VSM500SG | Use and Care Guide - Page 32
    high speed for about 30 seconds • Once blended add all ingredients to the mixer bowl and using the "V" paddle mix thoroughly and serve with fish or fried the hard seed, once the seed is gone, scoop the avocado flesh into the mixer bowl. • Add the lemon juice to the avocado flesh and mix using the
  • Viking VSM500SG | Use and Care Guide - Page 33
    and artichoke and sauté until hot • Place sautéed ingredients into the mixer bowl and add heavy cream, Worcestershire sauce, and 3 oz of the Parmesan cheese, mix thoroughly with the "V" paddle • Place ingredients from the mixer bowl into a baking dish and top with the remaining cheese. • Bake
  • Viking VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care Guide - Page 38
    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 • Increase speed and kneed the dough until
  • Viking VSM500SG | Use and Care Guide - Page 39
    • Combine all the wet ingredients • Sift the flour, sugar, and baking powder in the mixer bowl • Add the wet into the dry and mix • Do not over mix, the pounds • Place the sugar, salt, cocoa powder and the corn syrup in the mixer bowl and blend • Add the melted butter and continue to mix • Add the
  • Viking VSM500SG | Use and Care Guide - Page 40
    1/2 cup sugar Makes topping for 1 pie • Place the egg whites into the mixer bowl and beat with the wire whisk • Once the egg whites are at soft • 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 •
  • Viking VSM500SG | Use and Care 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 VSM500SG | Use and Care 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 VSM500SG | Use and Care Guide - Page 43
    of the pork with the fine screen. • Add the remaining ingredients into the mixer bowl and mix using the "V" paddle • Once incorporated, sauté the mixture stuffer UL approved © 2003, Viking Range Corporation Specifications subject to change without notice. ® Viking Range Corporation 111 Front Street
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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