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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 1
Viking 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 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.
www.vikingrange.com
®
VSM500 Professional 5 quart Stand Mixer – 800 watts
VSM700 Pro
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 2 IMPORTANT SAFEGUARDS When using this electric appliance basic safety precautions should apply including the following: • Always read and follow all instructions. • Switch off and unplug before fitting or removing tools and/or attachments, after use and before cleaning. • This machine is not intended for use by young children without supervision. • Avoid contact with moving parts and fitted attachments. To reduce the chances of bodily injury
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 lift release lever (to lock and release head in up and down position) Professional power control knob Motor housing 1b Stainless steel “V” Beater™ Stainle
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 locks. • Place the mixing bowl into the bottom, pre-cut slots and turn clockwise to lock into base. • To lower the mixer head: turn the head lift release lever counter-clockwise to release the head and slowly lower it until it locks. TO INSERT AND REMOVE A STANDARD A
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 5 HELPFUL HINTS • If necessary, switch unit off and scrape sides of bowl with spatula for best results. • Eggs at room temperature are best for whisking and beating. • Before whisking egg whites, 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 fact
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 6 SPEED CONTROLS – MIXING/ATTACHMENTS (These are recommended speeds. Adjust to performance as needed for your recipe. For best results turn speed control slowly to the proper speed.) Note: All three power outlets are engaged when power knob is engaged. 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 ingred
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 suggested for optimal use PASTA MAKER (VSMPM) • Includes six separate inserts • Easily prepare homemade pasta • Speed 5-8 suggested for optimal
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 8 STANDARD ACCESSORIES (standard with mixer, additional accessories can be purchased): STAINLESS STEEL BOWL WITH HANDLE • Ergonomic handle • Easy to clean and dishwasher safe STAINLESS STEEL "V” BEATER™ • General purpose beater • For making cakes, mashed potatoes, muffins, cookies, and a variety of other items STAINLESS STEEL WHIP • For meringues, creams and mousses • Whips a single egg white perfectly STAINLESS STEEL DOUGH HOOK • Mixes and k
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 9 VIKING PROFESSIONAL STAND MIXER ONE-YEAR FULL WARRANTY Viking Professional Stand Mixers/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 stand mixer which fails or is found to be defective during the warranty period. P
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 bar- rels for several years Béchamel Milk thickened with a butter and flour roux Boil To cook in a liquid that is 212ºF or 100ºC Capers A Pickled flower bud from a Mediterranean shrub, that can be used as a pungent addition to sauces, relishes,
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 whipped cream has been added Onion piquet To caramelize the flesh side of the onion to add a caramelized taste to a sauce, used mostly in béchamel sauc
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 powder 2 oz semi-sweet chocolate pieces Yields 2 eight inch circular cakes • Preheat the oven to 350ºF or 180ºC • Grease the bottom and sides of two
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 MOUSSELINE FILLING 4 oz plain chocolate chopped 1 cup heavy cream Makes enough to fill one chocolate cake or 3 dessert portions • Place choppe
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 14 CHOCOLATE CHEESECAKE 3 – 8 oz packages of cream cheese softened 2 T cake flour 1 1 /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 sweet chocolate over a double boiler very slowly • Beat the cream cheese until smooth using the “V” paddle • Add in the flour and sugar • Add the
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 15 PÂTÉ A CHOUX (ÉCLAIR PASTE) 8 oz Milk 8 oz Water 1 1 /2 salt 2 tsp Granulated sugar 1 7 /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 tip. • Place the milk, water, salt, sugar, and butter in a sauce pan and bring to a boil • Once at a boil remove from the heat and stir in t
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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, fill one with the chocolate mousseline and the other with the cream Chantilly • Stick the tip of the bag into the cooked dough and pipe mixture un
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 CHURROS 1 /2 pound of raw pate a choux dough 2 T cinnamon 4 cups vegetable oil (for frying) 2 cups granulated sugar serves about 10 • Pre heat the oi
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 1 to /2 cup Bread crumbs 1 T white wine 5 oz olive oil Serves 10 to 12 This dish is great with a Dijon or basil mayonnaise (see page 28) • Finely di
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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 • Add the catfish and the dill to the poaching liquid add let poach about fifteen minutes, remove from heat and let cool in the poaching liqui
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM 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, cut the potatoes and celery root into one-inch cubes 1 • Add the potatoes to /2 gallon of cold water 1 • Add the celery root to /2 gallon of co
