Viking VMOC506SS 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
CONVERSION CHART
Kilograms Pounds (1 kg = 2.2 lb)
Kg = lb Kg = lb Kg = lb Kg = lb Kg = lb
0.25 0.6 1.75 3.9 3.25 7.1 4.75 10.5 6.25 13.8
0.50 1.1 2.00 4.4 3.50 7.7 5.00 11.0 6.50 14.3
0.75 1.7 2.25 5.0 3.75 8.3 5.25 11.5 6.75 14.9
1.00 2.2 2.50 5.5 4.00 8.8 5.50 12.1 7.00 15.4
1.25 2.8 2.75 6.0 4.25 9.4 5.75 12.7 7.25 16.0
1.50 3.3 3.00 6.6 4.50 9.9 6.00 13.2
˚F
˚C
˚F = ˚C ˚F = ˚C ˚F = ˚C ˚F = ˚C ˚F = ˚C
100 40 145 63 175 79 250 120 400 205
110 43 150 65 180 82 275 135 425 220
120 49 155 68 185 85 300 150 450 230
130 54 160 71 190 88 325 165
135 57 165 74 200 93 350 175
140 60 170 77 225 107 375 190
PRECAUTIONS TO AVOID POSSIBLE
EXPOSURE TO EXCESSIVE
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) e 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
CONTENTS
Convection Cooking ...................................................................................... 1
The Convection Microwave Team .............................................................. 1
Convection Microwave Utensils .................................................................. 1
Meats & Main Dishes ................................................................................... 2
Baking & Desserts ......................................................................................... 12
Combination Roasting Chart ...................................................................... 22
Convection Broiling Chart ........................................................................... 23
Combination Baking Chart ......................................................................... 24
Convection Cooking
A high speed fan circulates air past the heat source and
around the food. Excessively hot air does not collect at the
top of the oven, and cool air is moved away from the food
and reheated.
Some foods are best when cooked using convection heat
alone, especially small, crisp items which cook in 20 minutes
The Convection Microwave Team
Both microwave and convection ovens have advantages
over conventional cooking; together they produce results
neither one can achieve alone. Microwaving brings out
the natural flavor of foods and keeps them moist or juicy.
Convection cooking browns and crisps food beautifully. In
the combination oven, convection heat seals and browns the
outside perfectly while microwave energy makes sure the
interior is done.
Turkey is an excellent example of what this team can do. e
combination oven allows you to roast a larger turkey than is
or less. Among the foods you’ll bake with convection heat are
appetizers, cream puffs, brownies, biscuits and rolls, cookies,
puff pastry, fish sticks, muffins, crusts, pizza and souffles.
Cook many foods directly on turntable or on broiling trivet
so they are surrounded by hot air. Use baking rack for 2 level
cooking of cakes, muffins or cookies.
possible with microwaving alone. No turning over is needed.
You don’t have to baste, unless you want to give the bird a
special seasoning. Conventionally roasted turkey browns
nicely, but white meat becomes dry in the time needed to
cook dark meat completely. Combination cooking gives white
meat microwave juiciness with the crisp brown skin of hot air
roasting.
Breads and cakes. e Convection Microwave team bakes
breads with a golden brown crisp crust, two cake layers at a
time, and fine-textures quick bread loaves.
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.
Be sure to use hot pads when handling utensils. ey become
hot from convection and combination cooking.
e metal turntable is a utensil itself: a drip pan under the
broiling trivet during roasting and broiling, or a baking sheet
for breads and cookies.
Baking rack serves as a shelf for two-level cooking, such as
layer cakes or cookies. Use it for convection and combination
cooking.
Oven glass is excellent for convection, combination and
microwave cooking. Stoneware and pottery utensils designed
for use in ovens may be used if they are also microwave-safe.
Glass ceramic (Pyroceram®) casseroles go from oven to
table. ey are microwave-safe and resist the heat of surface
elements as well as ovens.
Ovenable paper containers are designed for use in both
microwave and conventional ovens up to 400˚F, so it’s suitable for convection or combination cooking too. Other paper
products used for microwaving alone, such as paper napkins
and toweling cannot be used with convection heat.
Metal and aluminum foil pans are safe for combination as
well as convection cooking. During the convection cycle heat
transferred from the pan cooks the bottom and sides of food.
During the microwave cycle, energy penetrates from the top.
ermoset-filled polyester plastics are heat resistant to temperatures of 425˚F as well as microwave-safe. ey are sold as
dual purpose utensils and can be used. Do not use any other
plastic for combination and convection cooking.
ermometers should only be used outside the oven, since
microwave thermometers are not heat resistant and conventional types are not microwave-safe.
1
m e a t s a n d m a i n d i s h e s
2
Broiling Techniques
Preheat oven to 450˚F and set oven for maximum cooking
time. See chart on page 22. To use BROIL setting, set oven
for maximum cooking time on BROIL. It automatically
heats to 450˚F. Season meat on both sides, if desired. Slash
fat at 2.5 cm intervals to prevent curling.
Cook for the minimum time recommended in the chart; then
test for doneness. Time varies with the thickness or weight of
meat and is longer for frozen meat. Turning meat over is not
necessary, as moving air cooks it on both sides.
Spray trivet and turntable with non-stick vegetable cooking
spray for easy cleanup. Do not cover trivet with aluminum
foil, as it blocks the flow of warm air that cooks the food.
Broil food in advance, if desired, then slice. Individual
servings may be reheated as needed by microwaving at
MEDIUM (50%).
3
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. e 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.
4
Barbecue Sauce
Roast Chicken
1 medium onion, chopped
15 ml 1 tbsp vegetable oil
250 ml 1 c beef broth
1 can (158 ml) tomato paste
75 ml ⅓ c vinegar
50 ml 3 tbsp packed brown sugar
50 ml 3 tbsp Worcestershire sauce
25 ml 2 tbsp prepared mustard
10 ml 2 tsp salt
2 ml ½ tsp pepper
Makes about 375 ml
1. Place onion and oil in medium bowl. Microwave at HIGH
(100%) until onion is tender, 1 to 2 minutes. Blend in
remaining ingredients.
2. Microwave at HIGH (100%) until bubbly, about 5 minutes. Reduce power to MEDIUM (50%). Microwave until
thickened, about 5 minutes, stirring occasionally during
cooking time.
Sausage Kabobs
5 ml 1 tsp ground ginger
2 ml ½ tsp ground coriander
Dash pepper
2.5 to 3 kg 5 to 6 lb roasting chicken
25 ml 2 tbsp margarine or butter
125 ml ½ c minced onion
125 ml ½ c plain yogurt
125 ml ½ c cereal cream (10% m.f.)
5 ml 1 tsp turmeric
2 ml ½ tsp salt
Makes 4 to 6 servings
1. Combine ginger, coriander and pepper; rub into chicken.
Tie legs of chicken; place on roasting rack in roasting pan.
2. Place butter in a medium bowl. Microwave at HIGH
(100%) until melted, 30 to 45 seconds. Blend in remaining ingredients. Reserve 50 ml of the mixture; set aside.
Spread remaining mixture over chicken.
3. Roast 20 to 25 minutes per kg on HIGH MIX, 325˚F
or until chicken next to bone is no longer pink. Combine
pan drippings and reserved sauce. Microwave at HIGH
(100%) until hot; about 1 minute. Serve with chicken.
Barbecue Sauce (above)
1 kg 2 lb Italian sausage
500 g 1 lb large fresh mushrooms
2 large green peppers, cut into chunks
2 medium onions, cut into wedges
500 ml 1 pint cherry tomatoes
Makes 4 servings
1. Prepare Barbecue Sauce. Set aside. Prick sausage in
several places with fork. Microwave at MEDIUM-HIGH
(70%) 10 minutes; remove sausage from oven.
2. Preheat oven at 450˚F or use BROIL setting. Cut sausage
into 5 cm pieces. read alternately with vegetables on 8
wooden or metal skewers. Place on broiling trivet. Brush
with Barbecue Sauce. Broil 20 minutes, basting frequently
with Barbecue Sauce.
Note: Skewers up to 30 cm can be used.
5
Broiled Chicken
Poultry Pie
250 ml 1 c dry white wine
1 medium onion, chopped
15 ml 1 tbsp dried thyme leave
2 ml ½ tsp salt
2 ml ½ tsp garlic powder
1 ml ⅛ tsp pepper
1.25 to 1.5 kg 2½ to 3 lb broiler-fryer chicken, cut up
Makes 4 servings
1. 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.
Marinade 2 hours.
2. Preheat oven to 450˚F or use BROIL setting. Remove
chicken from marinade. Place chicken pieces on broiling
trivet. Broil until chicken next to bone is no longer pink,
about 30 minutes.
3. Microwave the reserved marinade at HIGH (100%) until
onion is soft, about 2 minutes. Pour over chicken pieces.
Steak Roulade
Filling:
750 ml 3 c diced, cooked boneless chicken
or turkey
1 package (300 g) frozen peas, thawed
1 can (284 ml) cream of mushroom soup
125 ml ½ c milk
25 ml 2 tbsp chopped pimiento
2 ml ½ tsp dried oregano leaves
2 ml ½ tsp dried marjoram leave
2 ml ½ tsp salt
1 ml ¼ tsp dried thyme leaves
1 ml ¼ tsp garlic powder
1 ml ⅛ tsp pepper
Crust:
250 ml 1 c all-purpose flour
5 ml 1 tsp baking powder
2 ml ½ tsp salt
50 ml ¼ c margarine or butter
50 to 75 ml 3 to 5 tbsp milk
Makes 8 servings
50 ml ¼ c red wine
50 ml ¼ c soy sauce
50 ml ¼ c vegetable oil
700 g 1½ lb flank steak
1 medium onion, diced
1 stalk celery, diced
½ green pepper, diced
125 ml ½ c sliced mushroom
25 ml 2 tbsp margarine or butter
125 ml ½ c seasoned bread crumbs
Makes 4 servings
1. Combine wine, soy sauce and oil in large dish. Add steak
and marinate several hours.
2. Combine remaining ingredients, except bread crumbs, in
small bowl. Microwave at HIGH (100%) until soft, 4 to 5
minutes. Stir in crumbs.
3. Remove meat from marinade. Spread filling over meat.
Roll meat up, starting at narrow end. Tie securely with
string. Roast 30 minutes on HIGH MIX, 325˚F, or until
internal temperature reaches 130˚F.
1. Combine filling ingredients in a 23 cm (9 inch) deep dish
pie pan; set aside.
2. Combine flour, baking powder and salt in medium bowl.
Cut in butter until mixture resembles coarse crumbs. Add
enough milk to form a soft dough. Roll out on lightly
floured surface to fit top of dish. Fit dough onto dish.
Trim, seal and flute. Cut small slits in crust.
3. Place pie on broiling trivet. Bake 25 to 30 minutes on
LOW MIX, 375˚F or until thoroughly heated.
6
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