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V Viik kiin ng g P Pr ro of fe es ss siio on na all H Ha an nd d B Blle en nd de er r
U Us se e a an nd d C Ca ar re e IIn ns st tr ru uc ct tiio on ns s a an nd d R Re ec ciip pe es s
Congratulations! You have just purchased a Viking Professional Hand
Blender. The professional grade hand blender offers a variety of functions
from blending to chopping. This versatile countertop appliance is useful for
blending one smoothie or puréeing a pot of soup for the whole family.
v viik kiin ng gr r
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IMPORTANT SAFEGUARDS When using electrical appliances, consideration should always be given to basic safety precautions including the following: • Read all instructions. • To avoid electrical shock, do not place cord, plug, or motor body of the hand blender in water or any other liquid. • Do not let cord hang over edge of table or counter, or touch hot surfaces. • This appliance should not be used by children and care should be taken when operated near children. • Unplug from outlet before cl
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low speed power/pulse control high speed motor housing lock and release buttons (second button in rear of motor housing) stainless steel blending attachment 3 i i i i
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SAVE THESE INSTRUCTIONS Please use these setup instructions before attempting to use this hand blender. Failure to follow the instructions may result in injury or voiding of the warranty. BEFORE USING THE FIRST TIME • Before using the product for the first time, remove all attachments from their packaging. • Wash all accessories and stainless steel blade and shaft. Dry with a clean dry towel. ASSEMBLING THE VIKING PROFESSIONAL HAND BLENDER • Make sure unit is unplugged before installing or
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Using the Blending and Whisk Attachment (Standard Attachments) 1. Insert the stainless steel blending or whisk attachment into the motor housing. 2. Plug the electrical cord into the appropriate electrical wall outlet. 3. Insert the stainless steel blending or whisk attachment into mixture for blending. 4. Turn power on by pressing and holding the black buttons in the middle of the motor body for either speed – top button for low speed and lower button for higher speed. The button must be pr
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Using the Chopper Attachment (Optional Attachment) VHB300CH 1. Place the rubber lid on the bottom of the chopper bowl for stability. Chopper Attachment 2. Remove the chopper blade protective cover and insert the blade into bowl. 3. Add small amounts of food to be chopped. chopper head 4. Attach the chopper head to the bowl and lock into place by turning to the right. 5. Insert the motor housing into the top of the lid. chopper bowl 6. Plug unit into proper electrical outlet. chopper 7. Pres
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• Do not use the mixing cup or chopper bowl in the microwave oven. • When using the stainless steel whisk attachment, a deep container should be used to avoid splatter. TROUBLESHOOTING • Make sure the unit is plugged into the proper electrical outlet. • The unit is not blending properly. Are the attachments installed correctly? Remove attachments and reattach. • If any other issues may arise please call 1-800-216-5775 to speak to a service representative. The service representative will be gla
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VIKING PROFESSIONAL HAND BLENDER ONE-YEAR FULL WARRANTY Viking Professional Hand Blenders/attachments/accessories are warranted to be free from defective materials or workmanship in normal household use for a period of twelve (12) months from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any hand blender which fails or is found to be defective during the warranty period. Painted and decorative items are warranted to be free
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RECIPES BASIC SWEET AND SOUR VINAIGRETTE DRESSING 3 ⁄4 cup sugar 2 teaspoons soy sauce 1 cup oil 1 ⁄2 cup balsamic vinegar Salt and pepper to taste Place all ingredients in mixing cup. Using the hand blender stainless blending attachment, place the attachment in the cup with the ingredi- ents and emulsify until reaching the desired consistency. EMULSIFIED VINAIGRETTE DRESSING 1 egg 1 1 ⁄2 teaspoons salt 1 ⁄4 teaspoon white pepper 1 1 ⁄2 teaspoons paprika 1 1 ⁄2 teaspoons dry mustard 1 1 ⁄2 teas
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FRENCH VINAIGRETTE DRESSING 2 teaspoons salt 1 teaspoon white pepper 1 ⁄4 teaspoon sugar 1 ⁄2 teaspoon dry mustard 1 tablespoon lemon juice 1 garlic clove 5 tablespoons tarragon vinegar 1 ⁄2 cup vegetable oil 2 tablespoons olive oil 1 egg 1 ⁄2 cup half and half Combine all ingredients and blend to desired consistency using the stainless blending attachment. CREAM OF BROCCOLI SOUP 1 ⁄2 cup butter 1 ⁄2 cup chopped onions 1 pound chopped broccoli 1 ⁄2 cup flour 1 quart heated chicken stock 1 cup mi
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SHRIMP REMOULADE NAPOLEON 3 eggs 1 ⁄4 cup milk 3 slices green tomatoes 1 cup flour 1 cup breadcrumbs Vegetable oil 4 ounces medium shrimp, (boiled and peeled) 1 tablespoon sliced green onions for garnish Spicy Remoulade Sauce (recipe below) Combine eggs and milk in a bowl. Dip each tomato slice in the flour, the egg mixture, and then the breadcrumbs. Fry the tomatoes in the oil, drain. Mix the shrimp with the spicy Remoulade sauce (see recipe below). Place one fried tomato s
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HOISIN CHICKEN SKEWERS 1 ⁄4 cup hoisin sauce 1 tablespoon fresh ginger, peeled and finely minced 1 tablespoon sesame oil 1 tablespoon rice vinegar 2 skinless, boneless chicken breast halves, cut into 1-inch pieces 4 (6-inch) wooden skewers Combine first 4 ingredients in the mixing cup to blend, using stainless steel blending attachment of the hand blender. Place 2 tablespoons of the prepared sauce in small bowl for glaze. Mix the chicken pieces into remaining sauce; let stand 10 minutes. Thr
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BLACK BEAN SOUP l pound black beans 2 quarts water l tablespoon salt 3 cloves garlic, minced l teaspoon salt l teaspoon ground cumin l teaspoon oregano l ⁄4 teaspoon dry mustard 2 tablespoons olive oil 2 onions, chopped 2 small green peppers, chopped 2 small jalapenos, chopped l tablespoon fresh lemon juice Soak beans in water overnight. Next day, cook beans in same water adding l tablespoon salt, until the beans are almost tender. Combine garlic, l teaspoon salt, cumin, oregano and mustard. H
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GAZPACHO 1 clove garlic – chopped 1 ⁄2 small red onion – chopped 1 ⁄2 red bell pepper – deseeded and chopped 1 ⁄2 green bell pepper – deseeded and chopped 1 cup cucumber – peeled, deseeded and chopped 3 cups tomato juice 1 tablespoon extra virgin olive oil 1 teaspoon white wine vinegar 1 ⁄2 teaspoon sea salt 1 ⁄4 teaspoon ground black pepper Using the optional chopper attachment, chop the garlic, onion, bell pepper, and cucumber. Place all ingredients in a large bowl and using the hand blender
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CHICKEN AND BUTTERNUT SQUASH SOUP 1 butternut squash (about 3 pounds) 2 boiled chicken breasts - chopped 2 tablespoons butter 1 yellow onion - chopped 1 clove garlic, minced 5 cups chicken stock 3 ⁄4 teaspoon salt 1 ⁄2 teaspoon curry powder 1 ⁄8 teaspoon ground white pepper Preheat oven to 400ºF. Cut squash in half and remove seeds. Wrap the squash in aluminum foil and bake for one hour or until tender. Boil two large chicken breasts and save stock for later use. Using the optional chopper acce
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CHOCOLATE PEANUT BUTTER MILKSHAKE 2 cups milk 2 cups chocolate ice cream 1 ⁄4 cup peanut butter Peanut butter cups (optional) Place all ingredients in the mixing cup, using the stainless steel blend- ing attachment immerse into mixture and blend until creamy. Peanut butter cups may be added. MAYONNAISE 2 large eggs or 4 yolks 2 tablespoons lemon juice 2 teaspoons Dijon mustard 1 2 ⁄2 cups vegetable oil Combine all ingredients in the mixing cup and use stainless blending attachment to combine all
