viking convection microwave hood
HOW TO USE THIS COOKBOOK 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. Your cookbook begins with an introduction to the principles and techniques of convection microwave cooking, then explains convection and combination cooking, and includes cooking methods, charts and recipes.
convection microwave hood cookbook 1
What is Convection Microwave Cooking? The convection microwave oven is the ultimate cooking team. This state-of-the-art system brings together the best of both worlds. Enjoy the browning and crisping capabilities of convection plus the speed of microwave cooking. Microwaving brings out the natural flavor of foods and keeps them moist and juicy. Convection cooking adds the advantage of browning and crisping food beautifully.
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.
Foods and Best Cooking Methods There’s an easy way to cook each of your favorite foods. Matching the best method and setting to the food is the secret to success time after time. This chart keeps it simple by giving you the everyday guidelines you need.
Convection Low Mix Broil Microwave Food Convection Meat, Fish & Poultry Bacon Casseroles Chicken, Whole Roasting Chicken Pieces Chops – Lamps, Pork, Veal Hamburgers Ham Steak Hot Dogs Fish & Seafood Meat Loaf Roasts – Beef, Lamb, Pork, Veal Sausage Steak – Boneless (3/4 - 1 inch) Steaks & London Broil Turkey, Whole & Breast Low Mix High Mix High Mix Broil Microwave Convec Roast #1 Convec Broil #2 Convec Broil #1 Convec Broil #3 Convec Roast #2, 3 Pies Crust Custard or Pumpkin Double-Crust Froz
Convection Microwave Utensils A wide variety of utensils may be used in convection and combination cooking. Many of them are also suitable for microwaving alone. Microwave-only paper and plastic products should not be used for combination cooking or placed in the oven while it is still hot from convection cooking. A meat/poultry thermometer may help you to determine doneness and assure you that foods have been cooked to a safe temperature.
Metal and aluminum foil pans are safe for combination as well as convection cooking. During convection, heat transferred from the pan cooks the bottom and sides of food. During the microwave part of the cycle, energy penetrates from the top. Oven glass is excellent for convection, combination and microwave cooking. Stoneware and pottery utensils may be used if they are also microwave-safe. Glass ceramic (Pyroceram®) casseroles go from oven to table.
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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 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 11 or use Convec Roast for whole chicken, whole turkey, turkey breast or pork loin.
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 2 1 1 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.
Combination Roasting Chart Cut Time Removal Temperature Internal Temp. After Standing Beef Rare 12-14 min. per lb. at HIGH MIX 120˚F. 140˚F. Medium 13-15 min. per lb. at HIGH MIX 130˚F. 150˚-160˚F. Well Done 14-17 min. per lb. at HIGH MIX 150˚F. 160˚-170˚F. Rare 12-15 min. per lb. at HIGH MIX 120˚F. 140˚F. Medium 13-17 min. per lb. at HIGH MIX 130˚F. 150˚-160˚F. Well Done 14-18 min. per lb. at HIGH MIX 150˚F. 160˚-170˚F. Roasts (boned, rolled, tied) Well Done 14-16 min. per lb.
Broiling Techniques Spray low rack and turntable with nonstick vegetable cooking spray for easy cleanup. Do not cover low rack with aluminum foil, as it blocks the flow of warm air that cooks the food. Check chart, opposite, for maximum broiling time. Program oven for maximum time, on BROIL or 450˚F., following directions in use and care manual. Season and slash fat at 1-inch intervals. When audible signal sounds that oven is preheated, quickly put food in oven. You may also use Convec Broil.
Convection Broiling Chart Cut Weight/Thickness Convection Time Beef Rare Steaks-Boneless 3/4 -1 in. .5-2 lb., 8 oz. each Medium Well Done Steaks-Rib-eye Steaks-Bone-in (Sirloin, Porterhouse, T-Bone) 3/4 -1 in. 7-8 oz. each 1-11/2 in. Chuck Steak 1 in. London Broil 1-11/4 in. 21/2 -3 lb. Rare Medium Well Done Rare Medium Well Done Rare Medium Well Done Rare Medium Rare Hamburgers 1/4 lb.
Pot Roast with Vegetables 4 to 5-pound round or chuck pot roast 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 1/8 teaspoon pepper 4 potatoes, peeled and quartered 3 onions, quartered 2 carrots, sliced 3/4 cup water 2 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.
Oriental Flank Steak Steak Roulade 1/4 1/4 1/4 11/2 1 1 1/2 1/2 2 1/2 1/4 cup sherry cup red wine cup soy sauce cup vegetable oil pounds flank steak medium onion, diced stalk celery, diced green pepper, diced cup sliced mushrooms tablespoons margarine or butter cup seasoned bread crumbs 2 tablespoons packed brown sugar 3/4 teaspoon salt 3 tablespoons soy sauce 3 tablespoons Hoisin sauce 3 tablespoons catsup 1 tablespoon minced fresh ginger 2 green onions, thinly sliced 1 to 11/2 -pound flank ste
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Hearty Pizza 1 2 2 2 1 1 1 ½ ⅛ 3 1 ½ ¾ ¼ 2 2 Tamale Casserole pound ground beef or 4 to 6 ounces sliced pepperoni medium onions, chopped cloves garlic, finely chopped tablespoons olive oil can (28 oz.
Steak Kabobs 1/4 cup sugar 1/4 cup soy sauce 1/4 cup white wine 1 1 Mix sugar, soy sauce, wine, oil, ginger and salt in medium bowl. Stir in steak cubes; cover. Marinate at room temperature 1 hour or at least 4 hours in refrigerator.
Stuffed Pork Chops 4 1 1/2 1/2 1/4 1/4 1 1 1/2 1/4 1/8 Ginger Pork Kabobs pork chops, 11/4 inches thick cup chopped apple cup soft bread crumbs cup chopped walnuts cup chopped onion cup raisins egg teaspoon dried parsley flakes teaspoon dried thyme leaves teaspoon ground sage teaspoon pepper 1 egg, beaten 2 1 1 1 1 tablespoons soy sauce tablespoon grated gingerroot pound ground pork can (8 ounces) pineapple chunks (juice pack), drained large red pepper, cut into 3/4-inch chunks cup apple juice tabl
Herb Roasted Chicken 3 1 3 tablespoons margarine or butter, softened clove garlic, minced tablespoons grated Parmesan cheese 1/2 teaspoon ground sage 3/4 teaspoon thyme leaves 3/4 teaspoon basil leaves 5 to 6 pound roasting chicken Makes 6 servings Cream together margarine, garlic, Parmesan cheese, sage, thyme and basil. 20 Turn chicken breast side up and work your fingers under the skin at the openings on each side of the breast. Continue into thigh and leg and make the skin as smooth as possible.
Glazed Stuffed Cornish Hens 1 cup chopped pecans 3 1 1 tablespoons orange juice concentrate tablespoon lemon juice cup seasoned stuffing cubes cup water Cornish hens (11/2 pounds each) Filling: 3/4 cup apricot preserves 1/4 cup margarine or butter, melted 1/2 2 3 1 1 1/2 2 Makes 4 servings Combine pecans, preserves, melted margarine, orange juice concentrate and lemon juice. Combine half the sauce mixture with stuffing cubes and water. Stuff cavity of each bird. Truss birds.
Broiled Chicken Stuffed Turkey Loaf 1 1 1 cup dry white wine medium onion, chopped tablespoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon pepper 2 1/2 to 3-pound broiler-fryer chicken, cut up 1 11/2 1 1 Makes 4 servings Combine all ingredients except chicken. Reserve some of the marinade to be used later. Place chicken skin side down in large dish. Pour marinade over chicken. Marinate 2 hours. Preheat oven for broiling. Remove chicken from marinade; reserve marinade.
Honey Mustard Chicken 1/2 cup coarse ground mustard 1/4 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 number 2. When chicken is about half cooked, pour off any liquid and brush with sauce to cover chicken pieces completely. Per Serving: Calories: 368 Protein: 50 g.
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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 tops of steaks. Sprinkle with cayenne. 1/4 cup white wine 1/4 cup water 3 2 1 2 tablespoons soy sauce tablespoons sugar tablespoon vegetable oil teaspoons dried parsley flakes 1/8 to 1/4 teaspoon ground ginger Dash of hot pepper sauce 1 pound jumbo raw shrimp, shelled and deveined Place dish on low rack and broil using Convec Broil setting number 4.
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Frittata 3/4 3/4 3/4 3/4 1/2 2 6 2 1/4 2 11/2 1 1/2 1/4 Cheese Soufflé 1/4 1/4 1/2 1/8 11/2 cup diced green pepper cup diced mushrooms cup diced zucchini cup diced onion cup diced pimiento tablespoons vegetable oil eggs packages (8 ounces each) cream cheese cup milk cups cubed bread (3 slices) cups shredded Cheddar cheese teaspoon salt teaspoon garlic powder teaspoon pepper 2 6 Makes 8 servings cup margarine or butter cup all-purpose flour teaspoon salt teaspoon cayenne pepper cups milk cups s
c o n v e c t i o n b a k i n g & 28 m i c r o w a v e d e s s e r t s
Convection-Only Techniques Convenience foods such as frozen appetizers, pizzas, egg rolls and refrigerated 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, fastercooking food items that require less than 20 minutes of baking. Foods requiring longer baking time use LOW MIX.
Cake Techniques Rectangular Cakes. Use 13x9x2 baking pan and a mix or your own conventional recipe. Place pan on low rack. Use Convec Bake selection number 1. Layer Cakes. Use a mix or your own conventional recipe. 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 mix 25 to 30 minutes on LOW MIX or until crust is golden brown, firm and looks very dry. 30 Tube or Bundt Cakes. Do not preheat oven.
Pie Techniques Pie Shell. Use mix, frozen pie dough or your recipe for single crust pie. Prick crust with fork. Preheat oven to 400˚F. Place pie shell on low rack; bake with convection heat 8 to 10 minutes or until lightly browned. Cool and fill. Custard Pies. Prebake and cool pie shell as directed on the left. Fill with uncooked custard. Without preheating, bake pie on round baking pan placed on low rack for 30 to 35 minutes on LOW MIX.
Bread & Baking Techniques Proof dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at *SLOW COOK 100˚F. 30 to 45 minutes. Frozen dough will take longer, 2 to 23/4 hours. Dough is doubled when impressions remain after fingers are pressed 1/2 inch into dough. (*Necessary to change temperature on SLOW COOK.) Preheating of oven is not necessary. Bake one loaf 25 minutes and two loaves 30 minutes at LOW MIX.
Combination Baking Chart Item Cakes: Your recipe or mix Tube or Bundt Cakes** Angel Food Loaf Cakes or Quick Breads Bar Cookies: Your recipe or mix Pies Single Crust: baked before filling, your recipe, mix or frozen prepared Double Crust Crumb Top Custard Pie Pecan Pie Frozen Prepared Fruit Pies Frozen Prepared Custard Pies Procedure Bake on low rack three-fourths the recommended time on LOW MIX. Bake 25 to 30 minutes on LOW MIX. Bake three-fourths the recommended time on LOW MIX.
Chocolate Chip Bars 21/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup margarine or butter 1/2 cup vegetable oil 1 teaspoon vanilla 2 eggs 1 package (12 ounces) chocolate chips 1 cup chopped nuts 34 Combine flour, soda and salt; set aside. Cream together sugars, margarine, oil and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts.
Peanut Butter Cookies 1/2 1/2 1/2 1/4 1/4 1 11/4 3/4 1/2 Preheat oven 325˚F. Cream together margarine, oil and sugars. Beat until creamy. Beat in eggs and orange extract; blend well. cup peanut butter cup granulated sugar cup packed brown sugar cup margarine or butter cup vegetable shortening egg cups all-purpose flour teaspoon baking soda teaspoon baking powder Add rolled oats, flours, baking soda and salt; mix well. Stir in raisins or chocolate chips, orange peel and nuts.
Autumn Treasure Cookies 1 1/4 1/4 1/4 1/2 1/2 1/2 1 1 1 1/2 1/2 36 cup all-purpose flour teaspoon salt teaspoon baking powder teaspoon baking soda cup packed brown sugar cup granulated sugar cup butter-flavor shortening egg cup rolled oats teaspoon vanilla cup Reese’s Pieces® candy cup M&M® candies (only orange, yellow and browns) Makes 32 cookies Preheat oven 325˚F. Grease 2 round baking pans; set aside. Sift first 4 ingredients. Blend sugars and shortening. Add egg and beat well.
Cheesecake Chocolate Meringue Pie 3/4 cup sugar Crust 2 2 2 3 2 1 1 11/4 cups all-purpose flour 3/4 cup margarine or butter 1/4 cup sugar 1 egg yolk Grated lemon peel from 1/2 lemon Filling 4 11/4 2 4 1 2 1/2 6 packages (8 ounces each) cream cheese cups sugar tablespoons all-purpose flour eggs egg yolk tablespoons heavy cream Grated lemon peel from 1/2 lemon Makes 12 servings Combine crust ingredients in small bowl; beat until well mixed. Refrigerate, covered, 1 hour. Preheat oven 375˚F.
Harvest Fruit Pie 1/4 cup sugar 2 1 1 cups all-purpose flour teaspoon salt teaspoon ground cinnamon 2/3 cup plus 2 tablespoons vegetable shortening 4 to 5 tablespoons cold water 3/4 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 6 cups sliced, peeled apples and pears 2 tablespoons margarine or butter 1 tablespoon milk 1 tablespoon sugar Makes 8 servings Preheat oven 375˚F. Combine 2 cups flour, the salt and 1 teaspoon cinnamon in medium bowl.
Fudge Brownie Pie 1/4 cup margarine or butter, 3/4 cup packed brown sugar 1 3 1 1/4 1 1 11/2 1 tablespoon instant espresso coffee eggs bag (12 ounces) semisweet chocolate chips cup all-purpose flour cup chopped pecans 9-inch unbaked pie shell teaspoons rum extract cup whipping cream, whipped stiffly Chocolate sprinkles Makes 12 servings Cream margarine and brown sugar until light and fluffy. Stir in espresso. Add eggs, one at a time, beating well after each.
Nut Cake With Mocha Frosting Grease and flour two 9-inch round cake pans; line with wax paper. Combine eggs and sugar in blender; blend until light and fluffy. Add nuts; blend until finely chopped. Add flour and baking powder; blend until just mixed. Pour into prepared pans. Bake 20 to 25 minutes on LOW MIX. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool.
Strawberry Puff Ring Preserve Cake 1/2 cup water 2 1/2 3 2 1 tablespoons plus 11/2 teaspoons margarine or butter cup all-purpose flour eggs cups prepared vanilla pudding or 2 cups sweetened whipped cream pint strawberries, rinsed, hulled and sliced Powered sugar Makes 8 servings Place water and margarine in medium bowl. Microwave at HIGH (100%) until boiling, about 2 minutes. Blend in flour until smooth. Microwave at HIGH (100%) 1 minute. Add eggs, 1 at a time, beating well after each.
Classic Cranberry Tea Cake 3/4 cup margarine or butter, softened 11/2 3 21/2 3 11/2 11/2 3/4 11/2 3/4 4 2 1 cups sugar eggs teaspoons almond extract cups all-purpose flour teaspoons baking powder teaspoons baking soda teaspoon salt cups sour cream cup canned whole berry cranberry sauce 1/2 2 1 4 1 2 Makes 16 servings Thoroughly grease and flour a 12-cup fluted bundt pan. With an electric mixer, beat margarine. Gradually add sugar and beat until fluffy.
Raspberry Oatmeal Bar Cookies 1 package (18.25-18.5 ounces) yellow cake mix 2 1/4 cups quick-cooking oatmeal 1/2 cup butter or margarine, melted 1 (12 oz.) jar of raspberry jam 2 tablespoons of water 2 tablespoons of sliced almonds Makes 32 bars Combine cake mix with oatmeal. Stir in melted butter until mixture is crumbly. Firmly press about 3 cups of mixture in a 13x9x2 pan. Combine remaining mixture with almonds and reserve for later use.
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Chocolate Chip Banana Crumb Loaf 1 3/4 package (14 ounces) banana bread mix or banana muffin mix cup semisweet chocolate mini morsels Ingredients to complete mix Crumb Topping: 1/2 cup chopped walnuts 1/2 cup all-purpose flour 2 2 1/4 Combine mix and morsels. Prepare bread mix according to package directions or muffin mix according to loaf pan directions. Pour into prepared pan. Combine remaining dry ingredients in small bowl. Cut in margarine until mixture resembles coarse crumbs.
Apricot Pecan Oat Bran Muffins 1/2 1/2 1/2 1/4 2 1/2 1/2 1/4 1 1 2 1/2 2 1/3 46 Combine all-purpose flour, whole wheat flour, oat bran, wheat germ and baking powder; set aside. cup all-purpose flour cup whole wheat flour cup oat bran cup wheat germ teaspoons baking powder cup orange juice cup packed brown sugar cup honey cup dried apricots, chopped teaspoon grated orange peel tablespoons vegetable oil cup buttermilk eggs cup chopped pecans Place orange juice in small bowl.
No-Knead Cheddar Dill Bread 21/2 to 3 cups all-purpose flour 1 tablespoon sugar 2 teaspoons dill weed 1 teaspoon dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 package active dry yeast 1 cup small-curd cottage cheese 1/4 cup water 1 tablespoon margarine or butter 1 egg 2 cups shredded sharp Cheddar cheese 1 egg, slightly beaten Poppy seed 63/4 cups all-purpose flour 3 tablespoons sugar 21/2 teaspoons salt 1/4 teaspoon baking soda 1 package rapid rise yeast 2 teaspoons caraway seed 1 cup milk 1 c
Onion-Cheese Bread 1/2 cup chopped onion (about 1 medium) 1 tablespoon margarine or butter 11/2 cups buttermilk baking mix 1/2 cup milk 1 egg, well beaten 1/2 cup shredded sharp Cheddar cheese 2 tablespoons snipped parsley or 1 tablespoon dried parsley flakes 2 tablespoons margarine or butter 1/2 cup shredded sharp Cheddar cheese Makes 8 servings 48 Combine onion and 1 tablespoon margarine in small bowl. Microwave at HIGH (100%) until onion is tender, about 2 minutes. Set onion aside.
INDEX A Angel Food Cakes.............................................. 30, 33 B Bacon, Broiling.................................................... 13 Baking & Desserts....................................... 28-48 See also: Desserts Apricot Pecan Oat Bran Muffins............... 46 Autumn Treasure Cookies.......................... 36 Biscuits............................................................ 43 Caraway Rolls................................................ 45 Carousel Crackles.............
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.
