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Viking VSM500 - page 1
Congratulations! Y ou have just purchased a Viking Pr ofessional Stand Mixer . We also have a lar ge 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. Viking Professional Stand Mixer Use and Car e Instruction ...
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Viking VSM500 - page 2
IMPOR T ANT SAFEGUARDS When using this electric appliance basic safety precautions should apply including the following: • Always read and follow all instructions. • Switch off and unplug befor e fitting or r emoving tools and/or attachments, after use and before cleaning. • This machine is not intended for use by young children without super ...
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Viking VSM500 - page 3
1b 8 7 9 6 2b 4 3 10 11 12 5 1a 2a 13 14 THE VIKING PROFESSIONAL ST AND 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, standar d accessory socket Stand mixer head Stainless steel bowl with handle Head lift relea ...
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Viking VSM500 - page 4
ASSEMBLING THE VIKING PROFESSIONAL ST AND MIXER TO A TT ACH ST AINLESS STEEL MIXING BOWL • T urn 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. • T o lower the mixer head: tur n the head lift r elease leve ...
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Viking VSM500 - page 5
HELPFUL HINTS • If necessary , switch unit of f and scrape sides of bowl with spatula for best results. • Eggs at room temperatur e are best for whisking and beating. • Before whisking egg whites, make sur e there is no grease or egg yolk on the whisk or bowl. • Use cold ingredients when making pastries unless r ecipe states otherwise. TROU ...
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Viking VSM500 - page 6
SPEED CONTROLS – MIXING/A TT ACHMENTS (These are r ecommended speeds. Adjust to performance as needed for your r ecipe. For best r esults tur n speed control slowly to the pr oper speed.) Note: All three power outlets ar e engaged when power knob is engaged. STIRRING The stirring speed is for combining things such as the dry ingredients in a cake ...
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Viking VSM500 - page 7
OPTIONAL A TT ACHMENTS AND ACCESSORIES FOOD GRINDER/STUFFER (VSMFG) • Includes fine, medium and coarse plates and cutting knife • Makes delicious meals from gr ound beef to duck pate. • Grinds cooked and raw meats, firm vegetables, fir m cheeses and nuts • Make your own sausage and hamburger • Speed 5-8 suggested for optimal use PA ST A M ...
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Viking VSM500 - page 8
ST ANDARD ACCESSORIES (standard with mixer , additional accessories can be pur chased): ST AINLESS STEEL BOWL WITH HANDLE • Ergonomic handle • Easy to clean and dishwasher safe ST AINLESS STEEL "V” BEA TER™ • General purpose beater • For making cakes, mashed potatoes, muffins, cookies, and a variety of other items ST AINLESS STEEL ...
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Viking VSM500 - page 9
VIKING PROFESSIONAL ST AND MIXER ONE-YEAR FULL W ARRANTY V iking Professional Stand Mixers/attachments/accessories ar e warranted to be free fr om defective materials or workmanship in nor mal household use for a period of twelve (12) months from the date of original r etail purchase. Viking Range Corporation, warrantor , agrees to r epair or repla ...
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Viking VSM500 - page 10
HELPFUL TERMS *Please note: In these recipes “TT” means “to taste”. Balsamic vinegar Usually dark, ar omatic vinegar from Modena, Italy , made from white grape juice that is heated and aged in wooden bar- re ls 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 ...
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Viking VSM500 - page 11
Heavy cream Cream that contains mor e 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 Par mesan cheese Mousseline A food base to which whipped cream has been added Onion piquet To carameli ...
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Viking VSM500 - page 12
RECIPES CHOCOLA TE ALMOND CAKE 1 T butter (for greasing the pan) 1 cup butter 1 1 / 4 cups sugar 4 eggs 1 tsp instant coffee (dissolve cof fee 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 Y ields 2 ...
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Viking VSM500 - 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 cr eam over chocolate and mix till incorporated • shape and refrigerate until firm or pour over dessert CHOCOLA TE MOUSSELINE FILLING 4 oz plain chocolate cho ...
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Viking VSM500 - page 14
CHOCOLA TE 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 Y ields 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 v ...
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Viking VSM500 - page 15
PÂTÉ A CHOUX (ÉCLAIR P ASTE) 8 oz Milk 8 oz W ater 1 1 / 2 salt 2 tsp Granulated sugar 7 1 / 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 r eady for the piped dough also have a pastry bag with a large r ound tip. • Place the milk, water , ...
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Viking VSM500 - 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 r ecipe on page 30) 5 oz melted dark chocolate 5 servings • Melt chocolate in a double boiler very slowly • T ake two pastry bags with medium round tips, fill one with the chocolate mousseline and the ...
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Viking VSM500 - page 17
STRAWBERR Y CREAM PUFF 5 cooked pate a choux shells (in a large r ound shape) 7 oz cream chantilly (see r ecipe on page 30) 10 strawberries (sliced thinly) 5 servings • T ake cooked pate a choux and cut in half • Fill with the cream Chantilly and strawberries • Place top on the cream puf f and serve CHURROS 1 / 2 pound of raw pate a choux dou ...
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Viking VSM500 - 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 Wor cestershire sauce 1 egg 1 pound Crabmeat (preferably lump crab meat but others will work) 1 to 1 / 2 cup Bread crumbs 1 T white wine 5 oz olive ...
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Viking VSM500 - page 19
1 / 2 tsp Cayenne pepper 2 tsp Wor cestershire 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 p ...
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Viking VSM500 - page 20
CELER Y ROOT CREAMED POT A TOES 5 Large potatoes (peeled, cut into one inch cubes, and boiled) 1 gallon of water 1 large celery r oot (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- ...
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Viking VSM500 - page 21
• Once smooth, add the chocolate pieces and mix lightly • Spread the mixtur e 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 Makes 1 pint • Add the balsamic vinegar , sugar , soy sauce, and salt into the ...
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Viking VSM500 - 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 r emaining ingredients • Blend the mixture and slowly add the r est of the oil until it is smooth FRESH STRAWBER ...
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Viking VSM500 - page 23
APPLESAUCE 2 pounds McIntosh apples (other apples such as Granny Smith would work) 1 T ground cinnamon 5 T dark brown sugar 1 / 2 tsp lemon juice Serves 1 pint • Peel, core and slice apples into quarters • Place sugar , cinnamon, and lemon juice into a bowl • Place apples in the shredder and shr ed them into the bowl with the sugar mixture ? ...
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Viking VSM500 - page 24
L YONNAISE POT A TOES 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 1 / 4 inch, disc shape pieces of potato • Heat butter in a large sauté pan • Sauté onions in half of the butter ...
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Viking VSM500 - page 25
BASIL P AST A DOUGH 4 eggs 1 / 4 cup fresh basil 2 T olive oil 1 T salt 3 3 / 4 cups of flour • Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g • Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs and basil puree until incorporated • Mix until the dough r ...
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Viking VSM500 - page 26
LOBSTER RA VIOLI 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 1 / 2 onion 1 / 2 gallon (for boiling liqu ...
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Viking VSM500 - page 27
1 / 4 cup Flour 2 oz Butter 4 oz Parmesan cheese (grated) 8 oz of fresh goat cheese 8 oz of cream cheese 1 / 4 cup of fresh basil (minced) 2 T of fresh thyme (minced) 2 T of fresh or egano (minced) 2 quarts of water for boiling ravioli Makes about 30 ravioli • Heat a dry skillet and place the quartered onion flesh side down and allow to blacken f ...
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Viking VSM500 - page 28
FRESH MA YONNAISE 3 egg yolks 2 1 / 2 cups vegetable oil 1 tsp lemon juice 1 1 / 2 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 • Once the eggs begin to become frothy add the salt, pepper and 1 / 2 T of vinegar • Begin to add the ...
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Viking VSM500 - 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 cr eam) Makes about twenty timbales • Pre heat the oven 300ºF or 150ºC • Place the raw shrimp in a food processor and pur ee • Add the salt, pepper , and cayenne then slowly add the cr eam • Refrigerat ...
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Viking VSM500 - page 30
THOUSAND ISLAND DRESSING 1 / 2 T red wine vinegar 1 cup mayonnaise (see page 27) 1 / 2 cup ketchup 3 oz sweet pickle relish TT salt TT pepper 1 hard-boiled egg (minced) 1 / 2 T Wor cestershire Sauce Makes1 pint • Add all ingredients into mixer bowl and whisk until incorporated • Refrigerate until service RANCH STYLE DRESSING 4 oz Mayonnaise 4 o ...
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Viking VSM500 - page 31
RUSSIAN STYLE DRESSING 1 cup Mayonnaise (see page 27) 1 / 4 cup ketchup 1 T milk 1 clove garlic minced 1 tsp lemon juice 1 T onion finely minced 1 tsp dried mustard 1 tsp Wor cestershire sauce 3 drops hot sauce Makes about 1 1 / 2 cups • Add all ingredients into mixer bowl and whisk until incorporated • Refrigerate until service IT ALIAN DRESSI ...
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Viking VSM500 - page 32
TA RT AR 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 Wor cestershire sauce 3 drops hot sauce Makes 1 pint • Place capers, pickle relish, onion, minced parsley and lemon juice into the blender attachment and blend on high speed for about 3 ...
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Viking VSM500 - page 33
SPINACH AND ARTICHOKE DIP 1 / 4 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 Wor cestershire sauce 6 oz Parmesan cheese (grated) TT salt TT pepper TT hot sauce Makes about 32 oz • Pre heat oven to 350ºF or 180ºC • Heat butter in sauté pan and add o ...
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Viking VSM500 - 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 • Heat oil in a large sauté pan, add the onion, garlic, and bell pepper sauté until soft (be careful not to burn the garlic or onion) • Deglaze the pan with ...
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Viking VSM500 - 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 r eady • Using a knife cut a small X pattern in the bottom of the tomatoes • Place the tomatoes in the boiling water for about 10 seconds then place the tomatoes in ice water to stop the cookin ...
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Viking VSM500 - page 36
DUCHESSE SWEET POT A TOES 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 1 / 2 gallon water Makes 10 servings • Pre heat oven to 375ºF or 190ºC • Have a parchment paper lined sheet pan and a piping bag with a star tip ready to go • Peel and cube the potatoes and add them to the ...
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Viking VSM500 - page 37
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 • Chill the juice before service TROPICAL BREEZE 4 oz fresh pineapple (flesh only) 2 oz fresh mango (flesh only) 2 oz Ma ...
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Viking VSM500 - page 38
FRENCH BREAD 2 cups warm water 1 / 2 oz active dry yeast 3 3 / 4 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 • Slowly begin adding the flour until all the flour is incorporated • Increase speed and kneed the dough ...
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Viking VSM500 - page 39
BLUEBERR Y MUFFINS 1 cup All purpose flour 3 / 4 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 • Sift the flour , sugar , and baking powder in the mixer bowl • Add the wet into the dry and mix • ...
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Viking VSM500 - page 40
BASIC MERINGUE 1 cup egg whites 1 / 2 cup sugar Makes topping for 1 pie • Place the egg whites into the mixer bowl and beat with the wire whisk • Once the egg whites are at soft peaks add the sugar slowly • Then top your pie • The viscosity of the meringue can be determined be the amount of sugar , the mor e sugar the thicker the meringue t ...
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Viking VSM500 - page 41
DOC’S KICK-IN SALSA 4 Roma tomatoes-quartered TT Olive oil, salt, pepper 1 / 2 Y ellow onion quarter ed 1 large jalapenos 1 Serrano pepper 2 Cloves Garlic TT Cilantro 1 / 2 Lime • Drizzle olive oil on tomatoes and onion and roast at 400ºF or 204ºC for about15 minutes. • Slice the jalapenos, Serrano, garlic, and cilantro and set to the side ...
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Viking VSM500 - page 42
MARGARIT A 6 limes 1 / 2 cup (4 oz) of tequila 2 T (1 oz) triple sec 2 cups ice 3 / 4 cup powder sugar 1 / 4 cup orange juice • Juice the limes using the Viking professional juicer and r eserve the juice • Add the powdered sugar , tequila, triple sec, orange juice, lime juice, and ice. • Blend until smooth and serve with a salted rim glass QU ...
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Viking VSM500 - page 43
• Season with salt and pepper • Add the pasta and toss until the pasta and the peppers are mixed • Serve hot. Attachments: Pasta Maker CHORIZO 1 pound pork 8 oz bacon 1 clove garlic minced 2 tsp cumin 1 tsp cayenne 1 tsp salt 1 tsp paprika 1 T red wine vinegar • Grind the pork using the meat grinder attachment, course screen • Grind the b ...
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