Viking VMOR205SS Convection Cookbook

Viking VMOR205SS Manual

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  • Viking VMOR205SS | Convection Cookbook - Page 1
    viking convection microwave Cookbook
  • Viking VMOR205SS | 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 VMOR205SS | 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 VMOR205SS | Convection Cookbook - Page 4
    or on broiling trivet so they are surrounded by hot air. Use baking rack for 2 level cooking of cakes, muffins or cookies. The Convection Microwave Team Both microwave and convection ovens have advantages over conventional cooking; together they produce results neither one can achieve alone
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    meats and main dishes 2
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    the flow of warm air that cooks the food. Broil food in advance, if desired, then slice. Individual servings may be reheated as needed by microwaving at MEDIUM (50%). 3
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    in oven glass baking dish or shallow pyroceram casserole when you wish to make gravy. When meat is done, let it stand on carving board. Microwave gravy in the same dish. Optional utensils are metal or foil roasting pans, an oven glass baking dish or pyroceram casserole. Elevate meat on a heat
  • Viking VMOR205SS | Convection Cookbook - Page 8
    cut into chunks onions, cut into wedges cherry tomatoes Makes 4 servings 1. Prepare Barbecue Sauce. Set aside. Prick sausage in several places with fork. Microwave at MEDIUM-HIGH (70%) 10 minutes; remove sausage from oven. 2. Preheat oven at 450˚F or use BROIL setting. Cut sausage into 5 cm pieces
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    Broil until chicken next to bone is no longer pink, about 30 minutes. 3. Microwave the reserved marinade at HIGH (100%) until onion is soft, about 2 minutes 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
  • Viking VMOR205SS | 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
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    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
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    cheese evaporated milk frozen chopped broccoli, thawed and drained ground nutmeg salt pepper Makes 4 to 6 servings 1. Place onion in small dish. Microwave at HIGH (100%) until tender, about 2 minutes. 2. Combine onion and remaining ingredients. Pour into prepared pie shell. Place on broiling
  • Viking VMOR205SS | 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 VMOR205SS | Convection Cookbook - Page 14
    cheese 5 ml 1 tsp salt 2 ml 1/2 tsp garlic powder 1 ml 1/4 tsp pepper Makes 6 to 8 servings 1. Combine vegetables and oil in medium bowl; cover. Microwave at HIGH (100%) until vegetables are tender, about 5 minutes. Drain liquid. 2. Beat eggs with cream cheese and milk until smooth. Mix in
  • Viking VMOR205SS | Convection Cookbook - Page 15
    baking & desserts 12
  • Viking VMOR205SS | 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 VMOR205SS | 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 VMOR205SS | Convection Cookbook - Page 18
    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 as directed on the left. Fill with
  • Viking VMOR205SS | Convection Cookbook - Page 19
    , rinsed, hulled and sliced powdered sugar  Makes 6 to 8 servings 1. 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 VMOR205SS | Convection Cookbook - Page 20
    cheese dried parsley flakes margarine or butter shredded sharp Cheddar cheese  Makes 6 to 8 muffins 1. Combine onion and 15 ml margarine in small bowl. Microwave at HIGH (100%) until onion is tender, about 2 minutes. Set onion aside. 2. Preheat oven to 400˚F. Mix baking mix, milk and egg until
  • Viking VMOR205SS | 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 VMOR205SS | 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 VMOR205SS | 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 VMOR205SS | Convection Cookbook - Page 24
    oil eggs vanilla all-purpose flour baking powder salt finely chopped walnuts powdered sugar Makes 48 cookiess 1. 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. Stir in
  • Viking VMOR205SS | 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 VMOR205SS | Convection Cookbook - Page 26
    kg 125 g each 1.8-2.5 cm Regular sliced Thick sliced Patties: 1.3 cm, 250-500 g Links: 250-500 g 1.8 cm 500 g 1.8 cm 85-125 g each 0.5-1.5 kg 0.6-1.8 cm 1.8 cm Convection Time Rare Medium Well Done Rare Medium Well Done Rare Medium Well Done Rare Medium Medium Well Done 10-13 min. 14-16 min. 17
  • Viking VMOR205SS | 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 VMOR205SS | Convection Cookbook - Page 28
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viking convection microwave
Cookbook