Viking VSM500SG Use And Care Instructions Manual
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Viking VSM500SG Use And Care Instructions Manual

Viking VSM500SG Use And Care Instructions Manual

Professional 5 quart stand mixer – 800 watts; professional 7 quart stand mixer – 1000 watts
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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 Professional 7 quart Stand Mixer – 1000 watts
Both Models Available in the wide selection of finishes offered for Viking Culinary Products.

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Summary of Contents for Viking VSM500SG

  • Page 1 ® VSM500 Professional 5 quart Stand Mixer – 800 watts VSM700 Professional 7 quart Stand Mixer – 1000 watts Both Models Available in the wide selection of finishes offered for Viking Culinary Products.

  • Page 2: Important Safeguards

    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.
  • 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...
  • 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.

  • Page 5: Helpful Hints

    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.
  • 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.
  • 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 •...

  • Page 8: Standard Accessories

    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 •...
  • Page 9 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.

  • Page 10: Helpful Terms

    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, and various other...
  • 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 sauce...
  • Page 12 RECIPES CHOCOLATE ALMOND CAKE 1 T butter (for greasing the pan) 1 cup butter 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...
  • 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 •...

  • Page 14: Chocolate Cheesecake

    CHOCOLATE CHEESECAKE 3 – 8 oz packages of cream cheese softened 2 T cake flour 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 •...
  • Page 15 PÂTÉ A CHOUX (ÉCLAIR PASTE) 8 oz Milk 8 oz Water salt 2 tsp Granulated sugar 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.
  • 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 •...
  • 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 •...

  • Page 18: Crab Cakes

    CRAB CAKES 3 T butter (melted) 1 cup onion (finely diced) cup green bell pepper (finely diced) cup green onion or scallion (sliced very thin) TT salt TT pepper tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg 1 pound Crabmeat (preferably lump crab meat but others will work) 1 to cup Bread crumbs 1 T white wine...
  • Page 19 tsp Cayenne pepper 2 tsp Worcestershire sauce 1 egg 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...
  • 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) cup milk (warmed) 2 T butter melted 1 T salt 1 egg Serves about 8 portions Great way to spice up mashed potatoes...
  • Page 21 • Once smooth, add the chocolate pieces and mix lightly • Spread the mixture on one pan and bake 12 to 16 minutes until done • Let cool and cut into bar shapes BALSAMIC VINAIGRETTE 4 oz balsamic vinegar 1 T granulated sugar 12 oz olive oil 1 T soy sauce TT salt...
  • Page 22 CLASSIC PESTO SAUCE 12 oz olive oil 3 oz pine nut (walnuts can be used) 6 oz fresh basil leaves 2 T smashed garlic 6 oz fresh Parmesan cheese TT salt TT pepper Makes 24 oz • Place one third of the olive oil in the blender and add the remaining ingredients •...
  • Page 23 APPLESAUCE 2 pounds McIntosh apples (other apples such as Granny Smith would work) 1 T ground cinnamon 5 T dark brown sugar tsp lemon juice Serves 1 pint • Peel, core and slice apples into quarters • Place sugar, cinnamon, and lemon juice into a bowl •...

  • Page 24: Basic Pasta Dough

    LYONNAISE POTATOES 2 pounds potatos peeled 1 cup onion julienne 3 oz butter TT salt TT pepper About 32 ounces • Julienne 1 cup of onions • Steam potatoes until partially done • Place the potato in the slicer and slice about inch, disc shape pieces of potato •...
  • Page 25 BASIL PASTA DOUGH 4 eggs cup fresh basil 2 T olive oil 1 T salt cups of flour • Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g •...
  • Page 26 LOBSTER RAVIOLI WITH LOBSTER BROTH One recipe of Basic pasta dough (one flat sheet for Ravioli) (see page for recipe) 1 whole lobster (steamed) TT salt TT pepper 1 tsp Cayenne pepper 1 T cream cheese 1 T shallots (finely dice) 1 tsp green onions or scallions (finely sliced) 1 tsp lemon juice 1 T olive oil...
  • Page 27 cup Flour 2 oz Butter 4 oz Parmesan cheese (grated) 8 oz of fresh goat cheese 8 oz of cream cheese cup of fresh basil (minced) 2 T of fresh thyme (minced) 2 T of fresh oregano (minced) 2 quarts of water for boiling ravioli Makes about 30 ravioli •...
  • Page 28 FRESH MAYONNAISE 3 egg yolks cups vegetable oil 1 tsp lemon juice T wine vinegar TT white pepper TT salt 1 tsp Dijon mustard Makes 4 cups of Mayonnaise • Place egg yolks in the mixer bowl and begin to whip using a wire whisk •...
  • Page 29 SHRIMP MOUSSELINE 1 pound raw shrimp (peeled and de-veined) TT salt TT pepper TT cayenne 2 oz Heavy cream 1 pint Heavy Cream (for whipping cream) Makes about twenty timbales • Pre heat the oven 300ºF or 150ºC • Place the raw shrimp in a food processor and puree •...

  • Page 30: Thousand Island Dressing

    THOUSAND ISLAND DRESSING T red wine vinegar 1 cup mayonnaise (see page 27) cup ketchup 3 oz sweet pickle relish TT salt TT pepper 1 hard-boiled egg (minced) T Worcestershire Sauce Makes1 pint • Add all ingredients into mixer bowl and whisk until incorporated •...
  • Page 31 RUSSIAN STYLE DRESSING 1 cup Mayonnaise (see page 27) cup ketchup 1 T milk 1 clove garlic minced 1 tsp lemon juice 1 T onion finely minced 1 tsp dried mustard 1 tsp Worcestershire sauce 3 drops hot sauce Makes about 1 cups •...

  • Page 32: Tartar Sauce

    TARTAR SAUCE 2 cups mayonnaise (see recipe on page 27) 2 oz Capers 3 oz sweet pickle relish 2 T onion (diced) 2 T parsley (minced) 2 T lemon juice TT salt 1 tsp Worcestershire sauce 3 drops hot sauce Makes 1 pint •...
  • Page 33 SPINACH AND ARTICHOKE DIP cup onion (small dice) 1 tsp of garlic minced 1 oz butter 12 oz chopped spinach 8 oz Artichoke hearts (small dice) 1 pint heavy cream 1 tsp Worcestershire sauce 6 oz Parmesan cheese (grated) TT salt TT pepper TT hot sauce Makes about 32 oz...
  • Page 34 RED PEPPER COULIS 2 T olive oil 1 tsp garlic minced 3 T onion minced 3 red bell peppers small dice 5 oz white wine TT salt TT pepper 5 oz chicken stock (broth can work) Makes about 1 pint •...
  • Page 35 TT pepper 5 oz chicken stock (broth can work) 3 cups boiling water Bowl of ice water Makes about 1 pint • Boil the water, and get a bowl of ice water ready • Using a knife cut a small X pattern in the bottom of the tomatoes •...
  • Page 36 DUCHESSE SWEET POTATOES 2 pounds sweet potatoes 2 oz whole butter TT salt TT pepper 1 T Cinnamon 3 T Dark brown sugar 1 egg 2 egg yolk gallon water Makes 10 servings • Pre heat oven to 375ºF or 190ºC •...

  • Page 37: Strawberry Smoothie

    APPLE JUICE 3 apples peeled and cored 1 T dark brown sugar 1 tsp lemon juice Makes 2 glasses • Peel, core, and cut the apples into quarters • Place the quartered apples in the juicer along with the lemon juice and the sugar •...

  • Page 38: French Bread

    FRENCH BREAD 2 cups warm water oz active dry yeast cup Bread flour 1 T Salt 4 oz bowl of water Makes 2.5 pounds • Pre heat oven to 400ºF or 200ºC • Add yeast and water to the mixer bowl begin stirring with the dough hook •...

  • Page 39: Blueberry Muffins

    BLUEBERRY MUFFINS 1 cup All purpose flour cup granulated sugar 2 tsp Baking powder 7 oz milk 1 egg 2 oz butter softened 6 oz fresh blueberries Makes12 muffins • Pre heat the oven to 350ºF or 180ºC • Combine all the wet ingredients •...
  • Page 40 • Slice and sauté the onion in butter curry, cumin, salt and pepper • Sauté the chicken in butter, cumin and curry • Shred the cheese in the Viking Professional slicer shredder attachment • Butter one side of the tortilla and place it butter side down in the Viking non-stick pan •...
  • Page 41 DOC’S KICK-IN SALSA 4 Roma tomatoes-quartered TT Olive oil, salt, pepper Yellow onion quartered 1 large jalapenos 1 Serrano pepper 2 Cloves Garlic TT Cilantro Lime • Drizzle olive oil on tomatoes and onion and roast at 400ºF or 204ºC for about15 minutes.
  • Page 42 2 T (1 oz) triple sec 2 cups ice cup powder sugar cup orange juice • Juice the limes using the Viking professional juicer and reserve the juice • Add the powdered sugar, tequila, triple sec, orange juice, lime juice, and ice.
  • Page 43 UL approved © 2003, 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 F20258...

This manual is also suitable for:

Vsm500Vsm700

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