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Use & Care (food processor)3 8/25/04 9:29 AM Page 1
Viking Professional Food Processor
Use and Care Instructions and Recipes
Congratulations! You have just purchased a Viking Professional Food
Processor. This multipurpose countertop appliance will help take the
hard work out of food preparation. From slicing vegetables, citrus
juicing, to kneading dough, this appliance is a must have for any kitchen.
www.vikingrange.com
®
VFP12 Professional Food Processor
Available in the wide selection o
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Use & Care (food processor)3 8/25/04 9:29 AM Page 2 IMPORTANT SAFEGUARDS When using this electric appliance basic safety precautions should apply including the following: • Always read and follow all instructions. • Handle blades and discs with care. Note these are very sharp. Always hold the knife blade by the finger grip away from the cutting edge, both when handling and cleaning. • Always remove the knife blade before pouring contents from the bowl • Do not place cord, plugs, or electr
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Use & Care (food processor)3 8/25/04 9:29 AM Page 3 USING YOUR VIKING PROFESSIONAL FOOD PROCESSOR Please use these setup instructions before attempting to use this food processor. Failure to follow the instructions may result in injury or voiding of warranty. Instructions for use: 1. Place unit on a solid, level countertop near an electrical outlet the same as that indicated on the rating plate. 2. Fit the detachable shaft over the power unit fixed shaft. 3. Place bowl onto shaft and turn
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Use & Care (food processor)3 8/25/04 9:29 AM Page 4 DOUGH BLADE • When making dough, place all dry ingredients in the bowl and add the liquid down the feed tube while machine is running. Process until a smooth elastic ball is formed. This usually takes 60-90 seconds. • Re-knead by hand only. Re-kneading in the bowl is not recommended as it may cause the processor to become unstable. Using the Knife blade/Dough blade 1. Fit the drive shaft and bowl onto the power unit. 2. Push eit
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Use & Care (food processor)3 8/25/04 9:29 AM Page 5 SLICER/SHREDDER DISCS Reversible slicer/shredder discs – thick and thin • Use the shredder side for cheese, carrots, potatoes, and foods of a similar texture. • Use the slicer side for cheese, carrots, potatoes, cabbage, cucumber, and onions. Julienne disc • Use the disc to cut potatoes for Julienne style fries, firm ingredients for salads, garnishes, casseroles, and stir-fry. Extra coarse shredder disc • Use the disc to shred cheese and
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Use & Care (food processor)3 8/25/04 9:29 AM Page 6 DOUBLE PUSHER This attachment is used for adding both large and small items into feed tube. •The small inner tube may also be used to small amounts of liquid into feed tube. STAINLESS STEEL WHIP • This attachment is used for light mixtures such as egg whites, cream, evaporated milk, and for whipping eggs and sugar for sponges. Heavier mixtures containing fat and flour will damage the whip. Using the Stainless Steel Whip 1. Fit the de
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Use & Care (food processor)3 8/25/04 9:29 AM Page 7 TROUBLESHOOTING • The motor will automatically shut off if machine is over loaded or run too long. If this occurs allow the machine to cool for approximately 30 minutes. • All accessories must be locked in correctly for appliance to be switched on. If appliance does not come on, remove lid and bowl and relock into place. CLEANING AND SERVICE • Always switch off and unplug before cleaning. • Handle blades and discs with extreme care,
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Use & Care (food processor)3 8/25/04 9:29 AM Page 8 VIKING PROFESSIONAL FOOD PROCESSOR ONE-YEAR FULL WARRANTY Viking Professional Food Processors/attachments/accessories except as detailed below* 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 pur- chase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any food processor which fails or is found to be d
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Use & Care (food processor)3 8/25/04 9:29 AM Page 9 RECIPES Chicken Salad 1 2 /2 to 3 cups of cooked chicken 5 strips of cooked bacon 1 /2 cup of almonds 2 ribs of celery cut into inch pieces 1 /2 cup of mayonnaise 1 tablespoon of parsley 2 green onions 1 teaspoon of lemon juice Dash of Worcestershire sauce Salt and pepper to taste Combine chicken, bacon, celery, parsley, and green onions in work bowl. Using the knife blade allow chicken and other ingredients to chop and mix well. While c
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Use & Care (food processor)3 8/25/04 9:29 AM Page 10 White Chocolate Chunk Cookies 2 cups of flour 2 teaspoons baking powder 1 /2 teaspoon of salt 1 /2 cup of softened butter 1 1- /2 cups of firmly packed brown sugar 2 eggs 1 teaspoon of vanilla 1 package of white chocolate chunks Combine butter and brown sugar in work bowl and process until smooth. Add eggs and vanilla, mix well. Gradually add sugar, flour, salt, and bak- ing powder. Mix well and add chocolate chunks. Remove cookie dough
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Use & Care (food processor)3 8/25/04 9:29 AM Page 11 Mississippi Smoked Catfish Pate 1 /2 cup of Smoked catfish fillets 1 package (8 oz.) cream cheese 1 stick (1/2 cup) of softened butter 1 small clove of garlic 2 Tbsp lemon juice 2 Tbsp white wine Dash of cayenne pepper Fit the knife blade into the food processor. Add all ingredients into processor and mix until smooth. Chill for several hours Mayonnaise 2 large eggs or 4 yolks 2 tablespoons of lemon juice 2 teaspoons of Dijon mustard 1 2 /2
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Use & Care (food processor)3 8/25/04 9:29 AM Page 12 Remove the dough from the processor and put into a bowl and cover with an oiled piece of cling film. Leave in a warm place to rise for approximately 45 minutes or until doubled in size. Divide the dough into two and knead lightly by hand. Shape into rounds and place on an oiled baking tray. Cut a shallow “X” in the top of each loaf. Leave to rise for a further 30 minutes and preheat oven to 425 degrees. Bake the bread for 25-30 minutes
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Use & Care (food processor)3 8/25/04 9:29 AM Page 13 Stuffed Jumbo Mushrooms 1 slice of white bread broken into pieces 2 green onions 1 clove of garlic 14 ounces of jumbo mushrooms cleaned 6 ounces of ground sausage 1 /2 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1-2 tablespoons butter Parmesan cheese wedge 1 /2 cup shredded cheddar cheese Fit the knife blade into bowl. Add bread pieces. Process until finely crumbled. Set aside. With processor running, add green onions and garli
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Use & Care (food processor)3 8/25/04 9:29 AM Page 14 Cookies and Cream Ice Cream 4 egg yolks 1 cup of sugar 1 cup of half and half 3 teaspoons of vanilla 10-12 Oreos or other chocolate biscuits 1 cup of whipping cream Fit the stainless steel whip into the processor work bowl. Blend the yolks and sugar together until thick and pale. Add the vanilla and half and half in sauce pan and heat. When the cream is just below boiling point, and with machine running, pour the cream in a constant strea
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Use & Care (food processor)3 8/25/04 9:29 AM Page 15 Flaky Pie Dough 2 1 /3 cups-all purpose flour 1 /2 teaspoon of salt 5 ounces unsalted butter, cut into cubes and well chilled 6-8 tablespoons of ice water Makes two 8” or 9” pie crusts Fit the detachable shaft, work bowl, and knife blade onto the power base. Add the flour and salt and pulse two or three times to “sift” the dry ingredients together. Add the cold butter cubes and pulse again 8-10 times to cut in the butter, until the butter
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Use & Care (food processor)3 8/25/04 9:29 AM Page 16 LOW CARBOHYDRATE RECIPES Creamy Crab Dip 1 /2 cup of mayonnaise ( note recipe on page 11) 1 /2 cup of sour cream 1 teaspoon Old Bay seasoning 1 teaspoon on lemon juice 1 can of white crab meat, drained 2 green onions 2 tablespoons of chopped yellow bell pepper Salt Freshly ground pepper In the mini processor bowl, chop green onions and bell pepper, set aside. Position knife blade in work bowl. Add all ingredients and mix until smooth. M
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Use & Care (food processor)3 8/25/04 9:29 AM Page 17 UL approved © 2004, 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: 1-888-VIKING1 (845-4641)or visit the Viking web site at www.vikingrange.com F20310 17 C
