Viking DMOR206SS Cookbook
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Viking DMOR206SS Cookbook

Viking DMOR206SS Cookbook

Convection cookbook
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  • Page 1 Cookbook v i k i n g c o n v e c t i o n m i c r o w a v e...

  • Page 2: Microwave Energy

    MICROWAVE ENERGY (a) Do not attempt to operate this oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. (c) Do not operate the oven if it is damaged. It is particularly important that the microwave oven door close properly and that there is no damage to the: (1) door (bent), (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, call 1-888-VIKING1 (845-4641) or visit the Viking web site at http://www.vikingrange.com...

  • Page 3: Table Of Contents

    CONTENTS Convection Cooking ..................The Convection Microwave Team .............. Convection Microwave Utensils ..............Meats & Main Dishes ................... Baking & Desserts ..................12 Combination Roasting Chart ..............22 Convection Broiling Chart ................23 Combination Baking Chart ................. 24...

  • Page 4: Convection Cooking

    Convection Cooking A high speed fan circulates air past the heat source and or less. Among the foods you’ll bake with convection heat are around the food. Excessively hot air does not collect at the appetizers, cream puffs, brownies, biscuits and rolls, cookies, top of the oven, and cool air is moved away from the food puff pastry, fish sticks, muffins, crusts, pizza and souffles. and reheated. Cook many foods directly on turntable or on broiling trivet Some foods are best when cooked using convection heat so they are surrounded by hot air. Use baking rack for 2 level alone, especially small, crisp items which cook in 20 minutes cooking of cakes, muffins or cookies. The Convection Microwave Team Both microwave and convection ovens have advantages possible with microwaving alone. No turning over is needed. over conventional cooking; together they produce results You don’t have to baste, unless you want to give the bird a neither one can achieve alone. Microwaving brings out special seasoning. Conventionally roasted turkey browns the natural flavor of foods and keeps them moist or juicy. nicely, but white meat becomes dry in the time needed to Convection cooking browns and crisps food beautifully. In cook dark meat completely. Combination cooking gives white the combination oven, convection heat seals and browns the meat microwave juiciness with the crisp brown skin of hot air outside perfectly while microwave energy makes sure the roasting. interior is done.

  • Page 5: Meats & Main Dishes

    m e a t s a n d m a i n d i s h e s...
  • Page 6 Broiling Techniques Cook for the minimum time recommended in the chart; then Preheat oven to 450˚F and set oven for maximum cooking test for doneness. Time varies with the thickness or weight of time. See chart on page 22. To use BROIL setting, set oven meat and is longer for frozen meat. Turning meat over is not for maximum cooking time on BROIL. It automatically necessary, as moving air cooks it on both sides. heats to 450˚F. Season meat on both sides, if desired. Slash fat at 2.5 cm intervals to prevent curling. Broil food in advance, if desired, then slice. Individual Spray trivet and turntable with non-stick vegetable cooking servings may be reheated as needed by microwaving at spray for easy cleanup. Do not cover trivet with aluminum MEDIUM (50%). foil, as it blocks the flow of warm air that cooks the food.
  • Page 7 Roasting Techniques Preheating the oven is not necessary for roasted meat and poultry. You don’t even need a pan because the turntable will catch the drippings. For moist, tender, perfectly done meat in a fraction of the conventional time, just season meat and place it in the oven and cook, following the temperature and time in chart on page 22. Shield thin or bony areas of roasts or breast, wing tips and legs of birds to prevent overbrowning. Be sure foil does not touch trivet. Season meat and place directly on the metal broiling trivet, which holds meat out if its juices. The turntable catches the dripping. Roast meat 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-resistant, if desired, and place utensil on turntable. Roast less tender cuts of beef in heat resistant and microwave oven-safe covered casserole, or in cooking bag set in a baking dish. Covering helps tenderize meat. Check doneness after minimum time using a meat thermometer. If meat is not done, cook 5 minutes longer and check again. Let stand, tented with foil, 5 to 10 minutes before carving.
  • Page 8 Barbecue Sauce Roast Chicken 1 medium onion, chopped 5 ml 1 tsp ground ginger 15 ml 1 tbsp vegetable oil 2 ml 1/2 tsp ground coriander 250 ml beef broth Dash pepper 1 can (158 ml) tomato paste 2.5 to 3 kg 5 to 6 lb roasting chicken 75 ml 1/3 c vinegar 25 ml 2 tbsp margarine or butter 50 ml...
  • Page 9 Broiled Chicken Poultry Pie 250 ml dry white wine Filling: 1 medium onion, chopped 750 ml diced, cooked boneless chicken 15 ml 1 tbsp dried thyme leave or turkey 2 ml 1/2 tsp salt 1 package (300 g) frozen peas, thawed 2 ml 1/2 tsp garlic powder 1 can (284 ml) cream of mushroom soup 1 ml 1/8 tsp pepper 125 ml 1/2 c milk 1.25 to 1.5 kg...
  • Page 10 Steak Kabobs 1. Mix sugar, soy sauce, wine, oil, ginger and salt in medium 50 ml 1/4 c sugar bowl. Stir in steak cubes; cover. Marinate at room 50 ml 1/4 c soy sauce temperature 1 hour or at least 4 hours in refrigerator. 50 ml 1/4 c white wine 2. Preheat oven at 450˚F or use BROIL setting. Remove 15 ml 1 tbsp vegetable oil steak cubes from marinade; reserve marinade. Thread 5 ml 1 tsp ground ginger steak cubes alternately with remaining ingredients on 8 1 ml 1/4 tsp salt wooden or metal skewers. Place on broiling trivet. Broil 1 kg 2 lb...
  • Page 11 Spicy Shrimp 1. Mix all ingredients except shrimp in medium bowl. 50 ml 1/4 c white wine Reserve some of the marinade to be used later. Stir in 50 ml 1/4 c water shrimp; cover. Marinate at room temperature 45 minutes 50 ml 3 tbsp soy sauce or 3 hours in refrigerator. 25 ml 2 tbsp sugar 2. Preheat oven at 450˚F or use BROIL setting. Remove 15 ml 1 tbsp vegetable oil shrimp from marinade. Place shrimp on turntable or 10 ml 2 tsp dried parsley flakes round pizza pan. Broil 6 to 8 minutes, brushing with 1 ml 1/8 to 1/4 tsp ground ginger...
  • Page 12 Meatloaf Broccoli Kugel 700 g 11/2 lb ground beef 50 ml 3 tbsp margarine or butter, melted 250 g 1/2 lb cooked egg noodles 1 small onion, chopped 1 package (300 g) chopped broccoli, thawed and drained carrot, grated 1 package (125 g) cream cheese 1 stalk celery, finely chopped 250 ml cottage cheese 125 ml 1/2 c seasoned bread crumbs 125 ml 1/2 c dairy sour cream 50 ml 1/4 c catsup...
  • Page 13 Pot Roast with Vegetables 1. Place meat in 4-litre casserole. Pat seasonings into meat. 2 to 2.5 kg 4 to 5 lb round or chuck pot roast Add vegetables. Combine water and browning sauce; pour 2 ml 1/2 tsp salt into casserole dish. Cover. 2 ml 1/2 tsp garlic powder 2. Roast 40 to 44 minutes per kg on HIGH MIX, 325˚F, or 2 ml 1/2 tsp dried thyme leaves until internal temperature reaches 140˚F. 1 ml 1/8 tsp pepper potatoes, peeled and quartered onions, quartered carrots, sliced 175 ml...
  • Page 14 Frittata Pineapple Pork Roast 250 ml pineapple jam 175 ml 3/4 c diced green pepper 50 ml 1/4 c prepared mustard 175 ml 3/4 c diced mushrooms 15 ml 1 tbsp prepared horseradish 175 ml 3/4 c diced zucchini 15 ml 1 tbsp soy sauce 175 ml 3/4 c diced onion 1.5 to 2.5 kg 3 to 5 lb...

  • Page 15: Baking & Desserts

    b a k i n g & d e s s e r t s...
  • Page 16 Bread Techniques Proofing dough. Use your own recipe or frozen dough. Frozen dough will take longer, 2 to 2 hours. Dough is Place in well-greased bowl or loaf pan; cover with damp doubled when impressions remain after fingers are pressed cloth. Place in oven at 100˚F (Warm) for 30 to 45 minutes. into dough. 1.2 cm Preheating of oven is not necessary. Bake one loaf 25 minutes Braid or other shape. Remove turntable from oven. Shape and two loaves 30 minutes at LOW MIX, 350˚F. After bak- bread; place directly on turntable. No preheating is needed. ing, bread should be golden brown and sound hollow when Bake for three-fourths of the time in your conventional recipe tapped. Do not let bread stand in oven; remove from pans on LOW MIX, 350˚F. immediately to cool on wire rack.
  • Page 17 Cake Techniques Tube or Bundt Cakes. Do not preheat oven. Bake cakes for three-fourths of minimum time on recipe or package directions, using LOW MIX, 350˚F. Bake cake on broiling trivet. If arcing occurs with fluted tube pan, place a heat-and- microwave-safe dish 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 Loaf Cakes or Quick Breads. Do not preheat oven. Bake for 25 to 30 minutes on LOW MIX, 350˚F. for three-fourths of minimum time on recipe or package directions, using LOW MIX, 350˚F. Test for doneness. If loaf is not done, let stand in oven a few minutes to complete cooking.
  • Page 18 Pie Techniques Pie Shell. Use mix, frozen pie dough, or your recipe for Custard Pies. Prebake and cool pie shell as directed on the single crust pie. Prick crust with fork. Preheat oven to 425˚F. left. Fill with uncooked custard. Without preheating, bake Place pie shell on broiling trivet; bake with convection heat 8 pie on pizza pan placed on broiling trivet for 30 to 35 min- to 10 minutes, or until lightly browned. Cool and fill. utes on LOW MIX, 325˚F. If custard is not set, let stand in oven a few minutes to complete cooking. Double Crust or Crumb Top Pies. Preheat pie as you would Frozen Prepared Custard-Type Pies. Preheat oven to tem- for conventional baking; make slits in top of two crust pie. perature listed on package. Place pie on broiling trivet. Bake Preheat oven to 400˚F. Place pie on broiling trivet. Bake three-fourths of package time using LOW MIX set at the double crust or lattice pies 25 to 35 minutes on HIGH MIX, package temperature. If filling is not set, let stand in oven to 400˚F; crumb top pies 20 to 25 minutes on HIGH MIX, complete cooking. 400˚F. Frozen Prepared Pies. Do not preheat oven. Bake on pizza pan placed on broiling trivet. Use HIGH MIX, 375˚F for fruit pies; 21 cm (8-inch) - 35 minutes, 23 cm (9-inch) - 40 to 45 minutes.
  • Page 19 Biscuits Zucchini Muffins 50 ml 3 tbsp sugar 50 ml 4 tbsp warm water 75 ml 1/3 c vegetable oil 125 ml 1/2 c milk 2 packages (8 g each) active dry yeast 375 ml 11/2 c all-purpose flour 1000 to 1175 ml 41/2 to 5 c all-purpose flour 125 ml 1/2 c sugar 50 ml 3 tbsp baking powder...
  • Page 20 Onion-Cheese Bread Orange Nut Bread 1 medium onion, chopped (about 125 ml) 500 ml all-purpose flour 15 ml 1 tbsp margarine or butter 10 ml 2 tsp baking powder 375 ml 11/2 c biscuit baking mix 5 ml 1 tsp salt 125 ml 1/2 c milk 125 ml 1/2 c packed brown sugar egg, well beaten 125 ml 1/2 c...
  • Page 21 Nut Cake With Mocha Frosting 1. Grease and flour two 23 cm (9 inch) round cake pans; eggs line with wax paper. Combine eggs and sugar in blender; 375 ml 11/2 c sugar blend until light and fluffy. Add nuts; blend until finely 500 ml hazelnuts or walnuts chopped. Add flour and baking powder; blend until just 50 ml 1/4 c all-purpose flour mixed. Pour into prepared pans. Bake 20 to 25 minutes 25 ml 11/2 tbsp baking powder on LOW MIX, 350˚F. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to Frosting: complete cooking. Cool. 500 ml 1 pint whipping cream 2. For frosting, combine remaining ingredients in medium 125 ml 1/2 c sugar...
  • Page 22 Cheese Cake Sour Cream Pound Cake 300 ml 11/4 c all-purpose flour 1000 ml all-purpose flour 175 ml 3/4 c margarine or butter 10 ml 2 tsp baking powder 50 ml 1/4 c sugar 5 ml 1 tsp baking soda egg yolk 2 ml 1/2 tsp salt Grated lemon peel from 1/2 lemon 500 ml sugar...
  • Page 23 Coconut Oatmeal Pie Spicy Nut Cake eggs, well beaten 750 ml all -purpose flour 250 ml packed brown sugar 5 ml 1 tsp baking soda 150 ml 2/3 c granulated sugar 2 ml 1/2 tsp ground allspice 150 ml 2/3 c quick cooking oats 2 ml 1/2 tsp ground cinnamon 150 ml 2/3 c shredded coconut 2 ml...
  • Page 24 Chocolate Chip Bars 550 ml 21/4 c all-purpose flour 5 ml 1 tsp baking soda 2 ml 1/2 tsp salt 175 ml 3/4 c granulated sugar 175 ml 3/4 c packed brown sugar 125 ml 1/2 c margarine or butter 125 ml 1/2 c vegetable oil 5 ml 1 tsp vanilla eggs...

  • Page 25: Combination Roasting Chart

    Combination Roasting Chart Time Beef Roasts (tender cuts) Rare 25-28 min. / kg at HIGH MIX, 325˚F Medium 26-30 min. / kg at HIGH MIX, 325˚F Well Done 28-34 min. / kg at HIGH MIX, 325˚F Roasts (less tender cuts) Rare 25-30 min. / kg at HIGH MIX, 325˚F Medium 26-34 min. / kg at HIGH MIX, 325˚F Well Done 28-36 min. / kg at HIGH MIX, 325˚F Veal Roasts (boned, rolled, tied) Well Done 28-32 min. / kg at HIGH MIX, 325˚F Breast (stuffed) Well Done 22-26 min. / kg at HIGH MIX, 325˚F Pork Roasts (boned, rolled, tied or bone-in) Well Done 28-32 min. / kg at HIGH MIX, 325˚F Smoked Ham 14-18 min. / kg at HIGH MIX, 325˚F Lamb Leg, Roasts Rare 20-24 min. / kg at HIGH MIX, 325˚F Medium 24-28 min. / kg at HIGH MIX, 325˚F Well Done 28-32 min. / kg at HIGH MIX, 325˚F Poultry Chicken, whole 18-26 min. / kg at HIGH MIX, 325˚F...

  • Page 26: Convection Broiling Chart

    Convection Broiling Chart Weight/Thickness Convection Time Beef Rare 10-13 min. 1.8-2.5 cm Medium 14-16 min. 200-250 g each Well Done 17-20 min. Rare 10-13 min. Steaks: Sirloin, Porterhouse, T-Bone 2.5-3.7 cm Medium 14-18 min. Well Done 19-25 min. Rare 12-14 min. Chuck Steak 2.5 cm Medium 15-18 min. Well Done 19-23 min. Rare 23-25 min. 2.5-3 cm London Broil 1.25-1.5 kg Medium 26-30 min. Medium 13-15 min. Hamburgers 125 g each Well Done 18-20 min.

  • Page 27: Combination Baking Chart

    Combination Baking Chart Item Procedure Cakes: Your recipe or mix Tube or Bundt Cakes LOW MIX, 350˚F for three-fourths the recommended time.* Angel Food LOW MIX, 350˚F for 25 to 30 minutes. Loaf Cakes or Quick Breads LOW MIX, 350˚F for three-fourths the recommended time. Bar Cookies: Your recipe or mix LOW MIX, 350˚F for three-fourths the recommended time or until wooden pick inserted in center comes out clean. Pies Single Crust: Baked before filling, Prick crust with fork. Preheat oven to 425˚F. Bake on broiling trivet 8 to 10 your recipe, mix or frozen prepared minutes or until lightly browned. Let cool before filling. Double Crust Preheat oven to 400˚F. Bake on broiling trivet 25 to 35 minutes on HIGH MIX, 400˚F. Crumb Top Preheat oven to 400˚F. Bake on broiling trivet 20 to 25 minutes on HIGH MIX, 400˚F. Custard Pie Prebake, following directions for single crust; cool. Fill with desired uncooked custard. Bake on pizza pan on broiling trivet 35 minutes on LOW MIX, 325˚F. If custard is not set, let stand in oven a few minutes. Pecan Pie Bake on broiling trivet 25 to 30 minutes on LOW MIX, 350˚F.
  • Page 28 TCADCB023MRR0...

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