Viking RDMOR206SS Cookbook

Viking RDMOR206SS Cookbook

Convection cookbook
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Summary of Contents for Viking RDMOR206SS

  • Page 1 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 h o o d...
  • Page 2: Precautions To Avoid Possible

    HOW TO USE THIS COOKBOOK Your Viking Convection Microwave Hood can be used as a microwave oven for quick, con- venient cooking, as a convection oven for small baked goods and broiling or in combination for roasting and baking. Your cookbook begins with an introduction to the principles and techniques of convection microwave cooking, then explains convection and combination cooking, and includes cook- ing methods, charts and recipes.
  • Page 3 convection microwave hood cookbook...
  • Page 4 What is Convection Microwave Cooking? The convection microwave oven is the ultimate cooking team. Turkey is an excellent example of the superb results you This state-of-the-art system brings together the best of both can achieve with this team. No turning over is needed, and worlds. Enjoy the browning and crisping capabilities of con- you don’t need to baste unless a special seasoning is desired. vection plus the speed of microwave cooking. Microwaving Turkey roasted conventionally browns well, but white brings out the natural flavor of foods and keeps them moist meat often becomes dry in the time needed to cook dark and juicy. Convection cooking adds the advantage of brown- meat completely. Combination settings use hot air roast- ing and crisping food beautifully. Combination settings ing for crisp, brown skin plus microwaving speed for moist, LOW MIX and HIGH MIX use convection heat to seal and juicy meat. brown the outside while using microwave energy to make Breads and cakes also turn out beautifully. The convection sure the interior is cooked. microwave team bakes bread with golden brown, crisp crust Breads and cakes are done to perfection; roasts and poultry and fine texture. Cakes are tender moist and evenly cooked brown and crisp just right. The results are superior to con- with a nicely browned surface. You can also bake two layers ventional methods, giving you the widest range of options for at a time rather than the one-at-a-time method of microwave- creative cooking and timesaving ease. It is not necessary to only baking. preheat with combination settings. When you compare foods cooked in a convection microwave oven with those cooked conventionally, you’ll discover the advantages of this advanced system. Low Mix combines convection heat with microwave power High Mix combines convection heat with microwave power, for perfect baking results. Use the Low Mix setting for providing crisp brown exteriors and superior juiciness for...
  • Page 5 What is Convection Cooking? With convection cooking, a high-speed fan circulates air past the heat source and around the food. The superheated air browns and crisps the food beautifully. Convection cooking is ideal for foods requiring 20 minutes or less cooking time. Preheating is necessary with convection cooking. Two round sheets of cookies or two 6-cup muffin pans bake at the same time when using the high rack with turntable on. A rectangular cake pan, large cookie sheet or 12-cup muffin pan are ideal for convection baking on the low rack with the turntable off. Use the convection setting for baked goods such as cookies, biscuits, cupcakes and small muffins or frozen or refrigerated convenience- food items. What is Convection Broiling? In convection broiling, food is elevated on the low rack, allowing cooking to occur on all sides simultaneously. Fats drip away from the food providing for great flavor. Convection broiling is easier than ever with the unique one-step programming Convec Broil, which makes broiling even easier, with its automatic settings for hamburgers, chicken and steaks.
  • Page 6: Foods And Best Cooking Methods

    Foods and Best Cooking Methods can tell at a glance whether it’ s best to use the Convection or There’ s an easy way to cook each of your favorite foods. Microwave only method, the Broil setting or combination Matching the best method and setting to the food is the cycles of LOW MIX/Bake or HIGH MIX/Roast. secret to success time after time. This chart keeps it simple by giving you the everyday guidelines you need. Now you Convection Low Mix High Mix Broil Microwave Food Convection Low Mix High Mix Broil Microwave Bread & Rolls Biscuits Bread loaves Rolls Cakes Bundt Cupcakes Layer Cakes Loaf Cakes or Quick Breads Muffins Convec Bake #3 (regular size)
  • Page 7 Convection Low Mix High Mix Broil Microwave Food Convection Low Mix High Mix Broil Microwave Meat, Fish & Poultry Bacon Casseroles Chicken, Whole Roasting Convec Roast #1 Chicken Pieces Convec Broil #2 Chops – Lamps, Pork, Veal Hamburgers Convec Broil #1 Ham Steak Hot Dogs Fish & Seafood Meat Loaf Roasts – Beef, Lamb, Pork, Veal Sausage Steak – Boneless (3/4 - 1 inch) Convec Broil #3 Steaks & London Broil Turkey, Whole & Breast Convec Roast #2, 3 Pies Crust Custard or Pumpkin Double-Crust...
  • Page 8: Convection Microwave Utensils

    Convection Microwave Utensils A wide variety of utensils may be used in convection and A meat/poultry thermometer may help you to determine combination cooking. Many of them are also suitable for doneness and assure you that foods have been cooked to a microwaving alone. Microwave-only paper and plastic prod- safe temperature. A conventional thermometer cannot be ucts should not be used for combination cooking or placed in used with combination cooking, so it would be necessary to the oven while it is still hot from convection cooking. check doneness after food has been removed from the oven. Be sure to use hot pads when handling utensils. They become hot from convection and combination cooking. The turntable is an utensil itself: a drip pan under the low rack during roasting and broiling or a baking sheet for breads and cookies. Low rack holds meat and poultry above the turntable so that High rack serves as a shelf for two-level cooking, such as heated air cooks all sides of the food and the fat drains onto layer cakes or cookies. Use it for convection and combination the turntable for healthy cooking. Use the low rack for roast- cooking. ing, broiling, Convec Bake, Convec Broil and Convec Roast.
  • Page 9 Metal and aluminum foil pans are safe for combination as Oven glass is excellent for convection, combination and well as convection cooking. During convection, heat trans- microwave cooking. Stoneware and pottery utensils may be ferred from the pan cooks the bottom and sides of food. used if they are also microwave-safe. During the microwave part of the cycle, energy penetrates from the top. Glass ceramic (Pyroceram®) casseroles go from oven to Thermoset® plastics are heat-resistant to temperatures of table. They are microwave-safe and resist the heat of surface 425˚F. as well as microwave-safe. They are sold as dual-pur- elements as well as ovens. pose utensils and can be used. Do not use any other plastics for combination and convection cooking.
  • Page 10 c o n v e c t i o n m i c r o w a v e m a i n d i s h e s...
  • Page 11: Roasting Techniques

    Roasting Techniques Preheating the oven is not necessary for roasted meat and poultry. Place foods on low rack which holds meat out of its juices. You don’t even need a pan because the turn- table 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 11 or use Convec Roast for whole chicken, whole turkey, turkey breast or pork loin. Optional utensils are metal or foil roasting pans, oven-glass Shield thin or bony areas of roasts or breast, wing tips and baking dishes or Pyroceram® casseroles. legs of birds to prevent overbrowning. Be sure foil does not touch rack or oven walls.
  • Page 12 Roasting Techniques To collect drippings for preparing gravy, place a microwave-safe dish below the low rack. When meat or poultry is done, remove and allow to stand covered while microwaving gravy in the same dish. Gravy tablespoons fat cup cooking liquid or broth tablespoon all-purpose flour Pour drippings into measuring cup. Allow fat to rise to top; return 2 tablespoons to baking dish. Skim off remaining fat; discard. Add broth to make 1 cup. Set aside. Blend flour into fat in baking dish. Microwave at HIGH (100%) until lightly browned, about 3 minutes. Stir in cooking liquid. Microwave at HIGH (100%), stirring several times, until thickened and smooth. Check doneness after minimum time using a meat thermom- Roast less-tender cuts of meat in heat-resistant and micro- eter. Removal temperatures are listed on page 11. If meat is wave oven-safe covered casserole or in oven cooking bag set not done, cook 5 minutes longer and check again. Let stand, in baking dish. Covering helps tenderize meat. You may also tented with foil, 5 to 10 minutes before carving. use the SLOW COOK setting. See use and care manual for programming instructions.
  • Page 13: Combination Roasting Chart

    Combination Roasting Chart Removal Internal Temp. Time Temperature After Standing Beef 12-14 min. per lb. Roasts (tender cuts) Rare 120˚F. 140˚F. at HIGH MIX 13-15 min. per lb. Medium 130˚F. 150˚-160˚F. at HIGH MIX 14-17 min. per lb. Well Done 150˚F. 160˚-170˚F. at HIGH MIX 12-15 min. per lb. Roasts (less tender cuts) Rare 120˚F. 140˚F. at HIGH MIX 13-17 min. per lb. Medium 130˚F. 150˚-160˚F. at HIGH MIX 14-18 min. per lb. Well Done 150˚F. 160˚-170˚F. at HIGH MIX Veal 14-16 min. per lb.
  • Page 14: Broiling Techniques

    Broiling Techniques Spray low rack and turntable with nonstick vegetable cook- Check chart, opposite, for maximum broiling time. Program ing spray for easy cleanup. Do not cover low rack with alu- oven for maximum time, on BROIL or 450˚F., following minum foil, as it blocks the flow of warm air that cooks the directions in use and care manual. Season and slash fat food. at 1-inch intervals. When audible signal sounds that oven is preheated, quickly put food in oven. You may also use Convec Broil. Cook for the minimum time recommended in the chart; then Broil food in advance, if desired, then slice. Individual test for doneness. Time varies with the thickness or weight of servings may be reheated as needed by microwaving at meat and degree of desired doneness. Turning meat over is not MEDIUM (50%), until warm. necessary, as moving air cooks it on both sides.
  • Page 15: Convection Broiling Chart

    Convection Broiling Chart Weight/Thickness Convection Time Beef Convec Broil #3 Rare + Power Level x’ s 2 -1 in. Steaks-Boneless Medium Convec Broil #3 .5-2 lb., 8 oz. each Convec Broil #3 Well Done + Power Level x’ s 1 Rare 10-13 min. -1 in. Steaks-Rib-eye Medium 14-16 min. 7-8 oz. each Well Done 17-20min. Rare 10-13 min. Steaks-Bone-in Medium 14-18 min. in. (Sirloin, Porterhouse, T-Bone) Well Done 19-25 min. Rare 12-14 min.
  • Page 16 Pot Roast with Vegetables 4 to 5-pound round or chuck pot roast teaspoon salt teaspoon garlic powder teaspoon dried thyme leaves teaspoon pepper 4 potatoes, peeled and quartered onions, quartered carrots, sliced cup water tablespoons brown bouquet sauce Makes 8 servings Place meat in 4-quart casserole. Pat seasonings into meat. Add vegetables. Combine water and browning sauce; pour into casserole dish. Cover. Roast 22 to 24 minutes per pound on HIGH MIX or until meat is fork-tender. Allow to stand 5 minutes. Per Serving: Calories: 325 Fat: 11 g. Protein: 36 g. Cholesterol: 102 mg. Carbohydrate: 21 g. Sodium: 227 mg. Meat Loaf Surprise pounds ground beef small onion, chopped 1 carrot, grated stalk celery, finely chopped...
  • Page 17 Steak Roulade Oriental Flank Steak cup red wine cup sherry 1/4 cup soy sauce tablespoons packed brown sugar 1/4 3/4 cup vegetable oil teaspoon salt 1/2 pounds flank steak tablespoons soy sauce medium onion, diced tablespoons Hoisin sauce stalk celery, diced tablespoons catsup 1/2 green pepper, diced tablespoon minced fresh ginger 1/2 cup sliced mushrooms green onions, thinly sliced 1 to 1 -pound flank steak tablespoons margarine or butter 1/2 Makes 4 servings cup seasoned bread crumbs Makes 4 servings Combine all ingredients except flank steak in medium bowl. Pour over steak. Marinate at least 2 hours or overnight. Combine wine, soy sauce and oil in large dish. Add steak and Preheat oven for broiling.
  • Page 19 Hearty Pizza Tamale Casserole pound ground beef or pound lean ground beef 4 to 6 ounces sliced pepperoni 1 medium onion, chopped medium onions, chopped small green pepper, chopped cloves garlic, finely chopped cans (8 ounces each) tomato sauce tablespoons olive oil clove garlic, minced can (28 oz.) crushed tomatoes in puree teaspoon chili powder tablespoon dried oregano leaves teaspoon taco seasoning mix teaspoon dried basil leaves teaspoon sugar teaspoon salt teaspoon salt teaspoon pepper teaspoon pepper cups all-purpose flour Corn Bread: package active dry yeast teaspoon salt cup yellow cornmeal cup milk cup all-purpose flour cup water teaspoons baking powder tablespoons vegetable oil tablespoon sugar cups shredded mozzarella cheese (about 8 ounces) teaspoon salt Yellow cornmeal cup milk Makes two 12-inch pizzas, 16 servings...
  • Page 20 Steak Kabobs Mix sugar, soy sauce, wine, oil, ginger and salt in medium cup sugar 1/4 bowl. Stir in steak cubes; cover. Marinate at room tempera- cup soy sauce 1/4 ture 1 hour or at least 4 hours in refrigerator. cup white wine tablespoon vegetable oil Preheat oven for broiling. Remove steak cubes from mari- teaspoon ground ginger nade; reserve marinade. Thread steak cubes alternately with teaspoon salt remaining ingredients on 8 wooden or metal skewers. Place pounds lean top beef round steak, cut into 1-inch cubes on low rack. Broil 10 to 12 minutes or until desire doneness, large green pepper, cut into chunks brushing with marinade after half the time. medium tomatoes, cut into quarters can (8 ounces) pineapple chunks (juice pack), drained Note: Skewers up to 12 inches can be used. Makes 4 servings Per Serving: Calories: 432 Fat: 17 g. Protein: 52 g. Cholesterol: 153 mg. Carbohydrate: 15 g. Sodium: 381 mg.
  • Page 21: Stuffed Pork Chops

    Stuffed Pork Chops Ginger Pork Kabobs pork chops, 1 inches thick egg, beaten 1/2 cup chopped apple cup crushed chow mein noodles 1/2 1/4 cup soft bread crumbs cup apple juice 1/2 cup chopped walnuts tablespoons soy sauce 1/4 cup chopped onion tablespoon grated gingerroot pound ground pork cup raisins can (8 ounces) pineapple chunks (juice pack), drained teaspoon dried parsley flakes large red pepper, cut into -inch chunks 1/2 1/2 teaspoon dried thyme leaves cup apple juice 1/4 teaspoon ground sage tablespoons cider vinegar 1/8 teaspoon cornstarch teaspoon pepper Makes 4 servings Makes 4 servings 1/4 Make pocket in each chop. Combine remaining ingredients;...
  • Page 22 Herb Roasted Chicken tablespoons margarine or butter, softened Turn chicken breast side up and work your fingers under the clove garlic, minced skin at the openings on each side of the breast. Continue into tablespoons grated Parmesan cheese thigh and leg and make the skin as smooth as possible. Using teaspoon ground sage fingers, spread herb mixture evenly under skin. teaspoon thyme leaves Place chicken, breast side up on low rack. Roast using Convec teaspoon basil leaves Roast setting number 1. 5 to 6 pound roasting chicken Makes 6 servings Per Serving: Calories: 270 Fat: 15 g. Cream together margarine, garlic, Parmesan cheese, sage, Protein: 32 g. Cholesterol: 94 mg. Carbohydrate: 1 g. Sodium: 216 mg. thyme and basil.
  • Page 23 Glazed Stuffed Cornish Hens Poultry Pie cup chopped pecans Filling: cup apricot preserves cup margarine or butter, melted cups diced, cooked boneless chicken or turkey tablespoons orange juice concentrate package (10 ounces) frozen peas, defrosted tablespoon lemon juice can (10 ounces) condensed cream of mushroom cup seasoned stuffing cubes soup cup water cup milk Cornish hens (1 pounds each) tablespoons chopped pimiento 1/2 teaspoon dried oregano leaves Makes 4 servings 1/2 teaspoon dried marjoram leaves 1/2 teaspoon salt Combine pecans, preserves, melted margarine, orange juice 1/4 teaspoon dried thyme leaves concentrate and lemon juice. Combine half the sauce mixture 1/4 teaspoon garlic powder with stuffing cubes and water. Stuff cavity of each bird. Truss 1/8 teaspoon pepper birds.
  • Page 24 Broiled Chicken Stuffed Turkey Loaf cup dry white wine package (6 ounces) stuffing mix ½ medium onion, chopped pounds ground turkey or ground beef tablespoon dried thyme leaves egg, slightly beaten ½ teaspoon salt small onion, finely chopped ½ ½ teaspoon garlic powder cup quick-cooking oats ⅛...
  • Page 25: Honey Mustard Chicken

    Honey Mustard Chicken cup coarse ground mustard cup Dijon-style mustard 1/4 cup honey 2 to 3 pounds boneless chicken breasts and thighs, skin removed Makes 4 servings Combine coarse mustard, Dijon mustard and honey. Set aside. Place chicken in 9-inch oven-safe dish. Put dish on low rack and broil using Convec Broil setting num- ber 2. When chicken is about half cooked, pour off any liquid and brush with sauce to cover chicken pieces completely. Per Serving: Calories: 368 Fat: 8 g. Protein: 50 g. Cholesterol: 133 mg. Carbohydrate: 19 g. Sodium: 950 mg. Roast Chicken teaspoon ground ginger teaspoon ground coriander Dash of pepper 5 to 6-pound roasting chicken tablespoons margarine or butter cup minced onion cup plain yogurt cup half-and-half teaspoon turmeric...
  • Page 27 Spicy Shrimp Put one-fourth of basil sauce in bottom of 9-inch oven-safe dish. Arrange steaks on sauce and pour remaining sauce over cup white wine tops of steaks. Sprinkle with cayenne. cup water Place dish on low rack and broil using Convec Broil setting tablespoons soy sauce number 4. 2 tablespoons sugar tablespoon vegetable oil * If not available substitute 1/2 cup fresh parsley and 2 table- teaspoons dried parsley flakes spoons dried basil. 1/8 1/4 teaspoon ground ginger Dash of hot pepper sauce Per Serving: Calories: 357 Fat: 21 g. 1 pound jumbo raw shrimp, shelled and deveined Protein: 35 g. Cholesterol: 97 mg. Carbohydrate: 2 g. Sodium: 209 mg. Makes 4 servings Mix all ingredients except shrimp in medium bowl. Reserve Crunchy Crab Boats some of the marinade to be used later. Stir in shrimp; cover.
  • Page 29 Frittata Cheese Soufflé cup diced green pepper cup margarine or butter cup diced mushrooms cup all-purpose flour cup diced zucchini teaspoon salt cup diced onion teaspoon cayenne pepper cup diced pimiento cups milk tablespoons vegetable oil cups shredded Cheddar cheese (about 8 ounces) eggs eggs, separated packages (8 ounces each) cream cheese Makes 4 servings cup milk Place margarine in large bowl. Microwave at HIGH (100%) cups cubed bread (3 slices) until melted, about 1 minute. Blend in flour, salt and cay- cups shredded Cheddar cheese enne. Gradually stir in milk. Microwave at MEDIUM- teaspoon salt HIGH (70%) until slightly thickened, about 6 minutes, stir- teaspoon garlic powder ring every 2 minutes. Add cheese. Microwave at MEDIUM- 1/4 teaspoon pepper HIGH (70%) 2 minutes; stir to blend. Makes 8 servings Preheat oven to 325˚F. Beat egg yolks. Stir a small amount of Combine vegetables and oil in medium bowl; cover. hot sauce gradually into egg yolks; return to sauce, blending Microwave at HIGH (100%) until vegetables are tender, well. Cool slightly.
  • Page 30 c o n v e c t i o n m i c r o w a v e b a k i n g & d e s s e r t s...
  • Page 31 Convection-Only Techniques Convenience foods such as frozen appetizers, pizzas, egg rolls and refrig- erated bread products bake and brown quickly with convection-only cooking. Two shelf cooking with the turntable on is perfect for two different foods requiring the same temperature. Preheating the oven is necessary with convection cooking of smaller, faster- cooking food items that require less than 20 minutes of baking. Foods requiring longer baking time use LOW MIX. Turntable off is used for larger cookie sheets, 12-cup muffin Two-Level Baking allows baking of two pans of cookies, pans and rectangular cake pans. Use low rack with turntable small muffins or pizzas at the same time. Round baking pans off. Convec Bake uses the turntable off for all selections. are excellent cooking utensils for many convection-only items.
  • Page 32 Cake Techniques Rectangular Cakes. Use 13x9x2 baking pan and a mix or Tube or Bundt Cakes. Do not preheat oven. Bake cakes for your own conventional recipe. Place pan on low rack. Use three-fourths of time on recipe or package directions using Convec Bake selection number 1. LOW MIX. Bake cake on low rack. If arcing occurs with fluted tube pan, place a heat-and-microwave-safe dish or plate Layer Cakes. Use a mix or your own conventional recipe. between pan and low rack. Use high rack and turntable to bake two layers at once. See chart on page 33. Angel Food. Do not preheat oven. Bake your recipe or a Loaf Cakes or Quick Breads. Do not preheat oven. Bake mix 25 to 30 minutes on LOW MIX or until crust is golden for three-fourths of time on recipe or package directions brown, firm and looks very dry. using LOW MIX. Test for doneness at minimum time. If loaf is not done, let stand in oven a few minutes to complete cooking.
  • Page 33 Pie Techniques Pie Shell. Use mix, frozen pie dough or your recipe for single Custard Pies. Prebake and cool pie shell as directed on the crust pie. Prick crust with fork. Preheat oven to 400˚F. Place left. Fill with uncooked custard. Without preheating, bake pie shell on low rack; bake with convection heat 8 to 10 min- pie on round baking pan placed on low rack for 30 to 35 min- utes or until lightly browned. Cool and fill. utes on LOW MIX. 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 low rack. Bake three- Preheat oven to 375˚F. Place pie on low rack. Bake double fourths of package time using LOW MIX set at the package crust or lattice pies 25 to 35 minutes on *HIGH MIX, 375˚F.; temperature. If filling is not set, let stand in oven to complete crumb top pies 20 to 25 minutes on *HIGH MIX, 375˚F. cooking. (*Necessary to change temperature on HIGH MIX). Frozen Prepared Fruit Pies. Do not preheat oven. Bake on low rack. Use *HIGH MIX, 350˚F. Bake 8-inch, 35 minutes;...
  • Page 34 Bread & Baking Techniques Proof dough. Use your own recipe or frozen dough. Place in when impressions remain after fingers are pressed inch well-greased bowl or loaf pan; cover with damp cloth. Place into dough. (*Necessary to change temperature on SLOW in oven at *SLOW COOK 100˚F. 30 to 45 minutes. Frozen COOK.) dough will take longer, 2 to 2 hours. Dough is doubled 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. After baking, bread bread; place directly on turntable. No preheating is needed. should be golden brown and sound hollow when tapped. Do Bake for three-fourths of the time in your conventional recipe not let bread stand in oven; remove from pans immediately to on LOW MIX. cool on wire rack.
  • Page 35: Combination Baking Chart

    Combination Baking Chart Item Procedure Cakes: Your recipe or mix Tube or Bundt Cakes** Bake on low rack three-fourths the recommended time on LOW MIX. Angel Food Bake 25 to 30 minutes on LOW MIX. Loaf Cakes or Quick Breads Bake three-fourths the recommended time on LOW MIX. Bake three-fourths the recommended time or until wooden pick inserted in center Bar Cookies: Your recipe or mix comes out clean on LOW MIX. Pies Single Crust: baked before filling, Prick crust with fork. Preheat oven to 400˚F. Bake on low rack 8 to 10 minutes or your recipe, mix or frozen prepared until lightly browned. Let cool before filling. Double Crust Preheat oven to 375˚F. Bake on low rack 25 to 35 minutes on *HIGH MIX 375˚F Crumb Top Prebake, following directions for single crust; cool. Fill with desired uncooked cus- Custard Pie tard. Bake on round baking pan on low rack 35 minutes on LOW MIX. If custard is not set, let stand in oven a few minutes. Pecan Pie Preheat oven to 350˚F. Bake on low rack 25 to 30 minutes on LOW MIX. Frozen Prepared Fruit Pies Place on low rack and bake 30 to 40 minutes using *HIGH MIX 350˚F. Preheat oven to package temperature. Place on low rack and bake three-fourths of Frozen Prepared Custard Pies package time using LOW MIX and package temperature. If not set, let stand in...
  • Page 36 Chocolate Chip Bars Combine flour, soda and salt; set aside. Cream together cups all-purpose flour sugars, margarine, oil and vanilla. Beat until creamy. Beat in teaspoon baking soda eggs. Gradually add flour mixture; mix well. Stir in chocolate teaspoon salt chips and nuts. cup granulated sugar cup packed brown sugar Spread mixture into 13x9x2 ungreased pan. Set oven for cup margarine or butter turntable-off. Bake 18 to 22 minutes on LOW MIX or until cup vegetable oil wooden pick inserted in center comes out clean. Let cool in teaspoon vanilla pan. Cut into 32 squares. eggs package (12 ounces) chocolate chips Per Serving: cup chopped nuts Calories: 208 Fat: 13 g. Protein: 2 g. Cholesterol: 17 mg. Makes 32 bars Carbohydrate: 23 g. Sodium: 108 mg.
  • Page 37 Peanut Butter Cookies Preheat oven 325˚F. Cream together margarine, oil and sugars. Beat until creamy. Beat in eggs and orange extract; cup peanut butter blend well. 1/2 cup granulated sugar Add rolled oats, flours, baking soda and salt; mix well. Stir in 1/2 cup packed brown sugar raisins or chocolate chips, orange peel and nuts. 1/4 cup margarine or butter 1/4 cup vegetable shortening Drop dough by teaspoonfuls 2 inches apart on greased round baking pans. Bake 8 to 12 minutes at 325˚F. or until light 1/4 cups all-purpose flour golden brown. Cool on wire racks. 3/4 teaspoon baking soda 1/2 teaspoon baking powder Per Serving: Calories: Fat: 5 g. Makes 3 dozen Protein: 2 g. Cholesterol: 11 mg. Carbohydrate: 12 g. Sodium: 72 mg.
  • Page 38 Autumn Treasure Cookies cup all-purpose flour Preheat oven 325˚F. Grease 2 round baking pans; set aside. teaspoon salt Sift first 4 ingredients. Blend sugars and shortening. Add egg teaspoon baking powder and beat well. Add the sifted mixture and mix well. teaspoon baking soda cup packed brown sugar Add oats, vanilla and candies. Blend together well. cup granulated sugar Drop by rounded tablespoonfuls onto prepared sheets. Bake cup butter-flavor shortening 12 to 15 minutes at 325˚F. or until golden brown. Cool cook- ies on wire racks. cup rolled oats teaspoon vanilla Per Serving: cup Reese’ s Pieces® candy Calories: 112 Fat: 5 g. cup M&M® candies (only orange, yellow and browns) Protein: 2 g. Cholesterol: 9 mg. Carbohydrate: 15 g. Sodium: 36 mg. Makes 32 cookies...
  • Page 39 Cheesecake Chocolate Meringue Pie cup sugar Crust tablespoons cornstarch cups milk cups all-purpose flour squares (1 ounce each) unsweetened chocolate cup margarine or butter eggs, separated cup sugar tablespoons margarine or butter egg yolk teaspoon grated orange peel Grated lemon peel from lemon 9-inch baked pie shell Filling teaspoon cream of tartar tablespoons sugar packages (8 ounces each) cream cheese cups sugar Makes 8 servings tablespoons all-purpose flour eggs Mix sugar and cornstarch in medium bowl. Stir in milk. egg yolk Add chocolate squares. Microwave at HIGH (100%) until tablespoons heavy cream smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Grated lemon peel from lemon Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave Makes 12 servings at MEDIUM-HIGH (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour Combine crust ingredients in small bowl; beat until well...
  • Page 40 Harvest Fruit Pie cup sugar teaspoon ground cinnamon cups all-purpose flour cup dairy sour cream teaspoon salt egg yolk, slightly beaten teaspoon ground cinnamon teaspoon vanilla cup plus 2 tablespoons vegetable shortening Makes 8 servings 4 to 5 tablespoons cold water cup sugar Combine flour, 1 tablespoon sugar, salt and baking powder in cup all-purpose flour medium bowl; mix well. Using a pastry blender, cut in mar- teaspoon ground cinnamon garine until mixture resembles coarse crumbs. Turn mixture teaspoon ground nutmeg into baking pan, 8x8 inches. Pat evenly over bottom and one- cups sliced, peeled apples and pears fourth way up the sides. tablespoons margarine or butter tablespoon milk Arrange peaches on top of flour mixture. Combine sugar and tablespoon sugar cinnamon; sprinkle over peaches. Combine sour cream, egg yolk and vanilla; pour over peach mixture. Makes 8 servings Bake 30 minutes on *LOW MIX, 350˚F. or until juice Preheat oven 375˚F. Combine 2 cups flour, the salt and begins to bubble. Cool; cut into squares. 1 teaspoon cinnamon in medium bowl. Cut in shortening. Sprinkle in water, 1 tablespoon at a time, until flour is moist- * Necessary to change temperature on LOW MIX.
  • Page 41 Fudge Brownie Pie Cream margarine and brown sugar until light and fluffy. Stir cup margarine or butter, in espresso. Add eggs, one at a time, beating well after each. cup packed brown sugar tablespoon instant espresso coffee Place chips in 4-cup measure or small bowl. Microwave at eggs MEDIUM (50%) until melted, 1 to 2 minutes, stirring 2 or 3 bag (12 ounces) semisweet chocolate chips times. Stir chocolate, flour and pecans into butter, sugar, egg cup all-purpose flour mixture. Pour into pie shell. cup chopped pecans 9-inch unbaked pie shell Bake 24 to 28 minutes on low rack on LOW MIX. Cool. teaspoons rum extract Fold rum extract into whipped cream. Spread on top of pie cup whipping cream, whipped stiffly and decorate with sprinkles. Chocolate sprinkles Makes 12 servings Per Serving: Calories: 480 Fat: 35 g. Protein: 5 g. Cholesterol: 96 mg. Carbohydrate: 42 g. Sodium: 168 mg.
  • Page 42 Nut Cake With Mocha Frosting eggs Grease and flour two 9-inch round cake pans; line with cups sugar wax paper. Combine eggs and sugar in blender; blend until cups hazelnuts or walnuts light and fluffy. Add nuts; blend until finely chopped. Add cup all-purpose flour flour and baking powder; blend until just mixed. Pour into prepared pans. Bake 20 to 25 minutes on LOW MIX. If tablespoons baking powder wooden pick inserted in center does not come out clean, let Frosting: stand in oven a few minutes to complete cooking. Cool. pint heavy cream For frosting, combine remaining ingredients in medium cup plus 2 tablespoons sugar bowl. Beat until stiff. Frost cake and chill. Cake must be cup plus 1 tablespoon chocolate-flavor drink mix refrigerated. teaspoons vanilla teaspoon instant coffee Per Serving: Calories: 561 Fat: 37 g. Protein: 9 g. Cholesterol: 285 mg. Makes 10 servings Carbohydrate: 52 g. Sodium: 216 mg.
  • Page 43 Strawberry Puff Ring Preserve Cake cup water cups all-purpose flour tablespoons plus 1 teaspoons margarine or butter teaspoon baking soda teaspoon ground allspice cup all-purpose flour eggs teaspoon ground cinnamon cups prepared vanilla pudding or 2 cups sweetened teaspoon ground nutmeg whipped cream cups sugar pint strawberries, rinsed, hulled and sliced cup margarine or butter, softened Powered sugar eggs cup buttermilk Makes 8 servings teaspoon vanilla cups preserves (combine 2 or more flavors) Place water and margarine in medium bowl. Microwave cups chopped pecans at HIGH (100%) until boiling, about 2 minutes. Blend in flour until smooth. Microwave at HIGH (100%) 1 minute. Makes 12 servings Add eggs, 1 at a time, beating well after each. Preheat oven to 375˚F. Drop dough by tablespoonfuls into 8 equal puffs Mix flour, baking soda, allspice, cinnamon and nutmeg. Set touching each other in 8-inch circle onto greased round aside. Beat sugar and margarine until light and fluffy. Add baking pan.
  • Page 44 Classic Cranberry Tea Cake Sour Cream Pound Cake cups all-purpose flour cup margarine or butter, softened teaspoons baking powder cups sugar teaspoon baking soda eggs teaspoon salt teaspoons almond extract cups sugar cups all-purpose flour cup margarine or butter, softened teaspoons baking powder eggs teaspoons baking soda teaspoon vanilla teaspoon salt cups dairy sour cream cups sour cream cup sugar cup canned whole berry cranberry sauce cup finely chopped walnuts Makes 16 servings tablespoons ground cinnamon Thoroughly grease and flour a 12-cup fluted bundt pan. With Makes 12 servings an electric mixer, beat margarine. Gradually add sugar and Mix flour, baking powder, baking soda and salt in medium beat until fluffy. Add eggs, one at a time, beating well after bowl. Set aside. Beat 2 cups sugar and the margarine until each addition. Add extract.
  • Page 45 Raspberry Oatmeal Bar Biscuits Cookies cups all-purpose flour tablespoons baking powder package (18.25-18.5 ounces) yellow cake mix tablespoons sugar cups quick-cooking oatmeal teaspoon salt cup butter or margarine, melted teaspoon baking soda (12 oz.) jar of raspberry jam cup vegetable shortening tablespoons of water packages active dry yeast tablespoons of sliced almonds 2 to 4 tablespoons warm water Makes 32 bars cups buttermilk Makes 7 dozen biscuits Combine cake mix with oatmeal. Stir in melted butter until mixture is crumbly. Firmly press about 3 cups of mixture in a Combine dry ingredients. Cut in shortening until mixture 13x9x2 pan. Combine remaining mixture with almonds and resembles coarse crumbs. Dissolve yeast in warm water. Add reserve for later use. dissolved yeast and buttermilk to dry ingredients; mix well. Roll out desired amount on lightly floured surface to a little Combine jam and water; spoon over crumb mixture in pan, over 1/4 inch thick. Cut with floured 2-inch biscuit cutter. spreading evenly. Top jam with remaining cake and almond mixture. Preheat oven to 375˚F. Place biscuits on lightly greased baking pans. Let rise 10 minutes. Bake at 375˚F. 10 to 12 Set oven for turntable off. Bake for 20 minutes at *LOW minutes or until golden brown.
  • Page 47 Chocolate Chip Banana Dissolve yeast in warm water in large bowl. Microwave cot- tage cheese at HIGH (100%) until cheese is lukewarm, about Crumb Loaf 20 seconds; add to yeast mixture. Stir in sugar, caraway seed, salt, soda and egg. Slowly add flour, mixing until dough package (14 ounces) banana bread mix or banana cleans bowl. muffin mix cup semisweet chocolate mini morsels Cover with damp cloth. Place in oven. Let rise at 100˚F. until Ingredients to complete mix double in bulk, 30 to 45 minutes. Stir down dough. Divide among two 6-cup greased medium muffin pans. Let rise at Crumb Topping: 100˚F. until double in bulk, about 20 minutes. cup chopped walnuts Bake 15 minutes on LOW MIX or until tops spring back cup all-purpose flour when touched lightly with finger. tablespoons granulated sugar tablespoons packed brown sugar Per Serving: cup margarine or butter Calories: 116 Fat: 2 g. Protein: 5 g. Cholesterol: 26 mg. Makes 12 servings Carbohydrate: 19 g. Sodium: 287 mg.
  • Page 48 Apricot Pecan Oat Bran Muffins Combine all-purpose flour, whole wheat flour, oat bran, cup all-purpose flour wheat germ and baking powder; set aside. cup whole wheat flour cup oat bran Place orange juice in small bowl. Microwave at HIGH cup wheat germ (100%) 1 minute. Add brown sugar, honey, apricots and teaspoons baking powder orange peel. Cool slightly. cup orange juice cup packed brown sugar Preheat oven to 375˚F. Combine oil, buttermilk and eggs in cup honey large bowl. Add apricot/orange and flour mixtures. Stir to cup dried apricots, chopped just combine ingredients. teaspoon grated orange peel Spoon batter into two 6-cup greased muffin pans. Sprinkle tablespoons vegetable oil with pecans. cup buttermilk eggs Bake 15 to 20 minutes at 375˚F. or until tops spring back cup chopped pecans when touched lightly with finger. Makes 1 dozen muffins Per Serving: Calories: 206 Fat: 7 g. Protein: 5 g.
  • Page 49 No-Knead Cheddar Dill Bread Hearty Cheese Caraway Bread to 3 cups all-purpose flour cups all-purpose flour tablespoon sugar tablespoons sugar teaspoons dill weed teaspoons salt teaspoon dill seed teaspoon baking soda teaspoon salt package rapid rise yeast teaspoon baking soda teaspoons caraway seed package active dry yeast cup milk cup small-curd cottage cheese cup water cup water cup margarine or butter tablespoon margarine or butter cups grated sharp Cheddar cheese cup melted margarine or butter (for greasing) cups shredded sharp Cheddar cheese Makes 2 loaves, egg, slightly beaten 24 servings Poppy seed Set aside 1 cup of flour. In large bowl, mix remaining flour, Makes one 8-inch round loaf, sugar, salt, baking soda, yeast and caraway seed. Heat 16 servings milk, water and...
  • Page 50 Onion-Cheese Bread Combine onion and 1 tablespoon margarine in small bowl. cup chopped onion Microwave at HIGH (100%) until onion is tender, about 2 (about 1 medium) minutes. Set onion aside. tablespoon margarine or butter cups buttermilk baking mix Preheat oven to 375˚F. Mix baking mix, milk and egg until cup milk just moistened in medium bowl. Stir in onion, cup cheese egg, well beaten and parsley. Spread in greased square baking pan, 8x8 inch- cup shredded sharp Cheddar cheese es. Dot with 2 tablespoons margarine; sprinkle with cup tablespoons snipped parsley or 1 tablespoon dried cheese. Bake at 375˚F. until wooden pick inserted in center parsley flakes comes out clean, about 20 minutes. tablespoons margarine or butter cup shredded sharp Cheddar cheese Per Serving: Makes 8 servings Calories: 210 Fat: 14 g. Protein: 7 g. Cholesterol: 50 mg. Carbohydrate: 15 g. Sodium: 422 mg.
  • Page 51 INDEX Cookies ............Autumn Treasure Cookies ......Angel Food Cakes.......... 30, 33 Oatmeal Carousel Crackles ........Coconut Oatmeal Pie ........Orange Oatmeal Chippers ......Orange Oatmeal Chippers ......Bacon, Broiling ........... Peanut Butter Cookies ........ Raspberry Oatmeal Bar Cookies....Baking & Desserts ........28-48 Raspberry Oatmeal Bar Cookies....Onion-Cheese Bread ......... See also: Desserts Crumb Top Pies .......... 31, 33 Oriental Flank Steak ........Apricot Pecan Oat Bran Muffins ....Crunchy Crab Boats .......... Autumn Treasure Cookies ......Crust Pies .
  • Page 52 Your Viking Convection Microwave Hood can be used as a microwave oven for quick, convenient cooking, as a convection oven for small baked goods and broiling or in combination for roasting and baking. TCADCB024MRR0...

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