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.
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.
•Avoid contact with moving parts and fitted attachments. To reduce the chances of bodily injury and/or damage to the stand mixer, keep hands, clothing, cooking utensils etc… away from the moving parts during operation.
•The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.
•Do not use more than one attachment at a time.
•Do not exceed the maximum capacities listed in this use and care instructions.
•Do not use the machine if it is damaged or if the cord is damaged. Have the machine checked and serviced before resuming usage.
•When using an attachment make sure that you have read the safety instructions that come with that particular attachment.
•Do not use this product outside.
•To protect against the risk of electric shock do not put the power unit in water or other liquid.
•Remove beater from stand mixer before washing.
•Do not let cord hang over edge of table or counter.
•For residential use only.
SAVE THESE INSTRUCTIONS
NOTE: The maximum rating is based on the attachment that draws the greatest load. Other attachments may draw significantly less power.
BEFORE USING THE FIRST TIME
•Before using the machine for the first time, remove all attachments from their packaging.
•Hand wash the stainless steel “V” beater, stainless steel wire whip, and stainless steel dough hook and dry with a clean dry towel or they can be put in the dishwasher.
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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
Head lift release lever (to lock and release head in up and down position)
Professional power control knob
Motor housing |
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Stainless steel “V” Beater™ |
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Stainless steel whip |
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Stainless steel dough hook |
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Exclusive back mounted wheels |
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Bowl pad - Note: Do NOT discard |
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USES OF THE STANDARD ACCESSORIES
•Stainless steel “V” Beaterfor making cakes, mashed potatoes, fillings, muffins and éclairs.
•Stainless Steel Whipfor soufflés, meringues, beating eggs, creams, batters and mousses. Not indented for heavy mixtures, such as creaming butter and sugar for cakes; this could damage the attachment.
•Stainless steel dough HookFor yeast mixtures such as breads. NOTE: Do not scrape side of bowl while mixer is in use.
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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.
• To lower the mixer head: turn the head lift release lever counter-clockwise to release the head and slowly lower it until it locks.
TO INSERT AND REMOVE A STANDARD ACCESSORY (V-BEATER, STAINLESS STEEL WHIP, DOUGH HOOK)
• Turn the head lift release lever counter clockwise to release the head and raise until it locks.
• Place the tool in the tool receptacle and easily turn counter-clockwise until it stops; push
the tool into the receptacle.
•To remove the tool, simply unscrew, clockwise.
•To lower the mixer head: turn the head lift release lever counter-clockwise to release the head and slowly lower it until it locks.
TO RAISE AND LOWER THE LEVER ACTION HEAD
• To raise the head: turn the head lift release lever counter-clockwise to release the head and
raise it until it locks.
• To lower the mixer head: turn the head lift release lever counter-clockwise to release the head and slowly lower it until it locks.
TO MOVE STAND MIXER USING EXCLUSIVE EASY-GLIDE™ WHEELS
•Make sure head is locked in down position and stainless steel bowl is locked securely in place
•Lift up on front of mixer using bowl handle
or mixer head
• Now easily move mixer to desired location
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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.
•Use cold ingredients when making pastries unless recipe states otherwise.
TROUBLESHOOTING – STANDARD ACCESSORIES
(the “V” Beater, whip, and dough hook attachments are pre set at the factory, but they can be adjusted if necessary)
• If the accessories (stainless steel whip or stainless steel V-beater) should knock against the bottom of the bowl or is not reaching the ingredients in the bottom of the bowl, you can adjust the height by:
–Unplug stand mixer.
–Raise the mixer head and insert the accessory.
–Hold it, and loosen the nut as shown.
–Lower the mixer head.
–Adjust the height by turning the shaft. For ideal operation the stainless steel whip and stainless steel V-beater should be almost touching the bottom of the bowl.
–Raise the head, hold the accessory in place and tighten the nut.
•Your mixer is fitted with an overload protection device and will stop if overloaded to protect the machine.
In the unlikely event this happens:
–Switch off and unplug the mixer.
–Remove some of the ingredients to reduce the load, and allow the mixer to stand for a few minutes.
–Plug in and reselect the speed. If the mixer does not restart immediately allow to stand for additional time.
HINTS FOR BREAD MAKING
•Never exceed the maximum capacities below, this may overload the machine.
•If the machine begins to strain, switch off immediately and remove half of the ingredients in the bowl.
•Ingredients mix best if you put the liquid ingredients in first.
*Note: Maximum capacities reflect using white, All-purpose flour. If using stone ground or high-gluten flours; recipes will have to be adjusted as not to overload the mixer.
Maximum capacities*: |
5 quart |
7 quart |
Flour weight |
4 lbs |
5 lbs |
Cake mix |
6 lbs |
10 lbs |
Egg whites |
12 |
16 |
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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. As a guide when making bread dough, the ingredients should be mixed on STIR for 45 seconds to 1 minute, and then the speed increased to 2 for additional 3 to 4 minutes.
2-4 – MIXING
The mixing speeds are great for combining the ingredients to mix items such as mashed potatoes; it also works great on batters that are thin or mostly liquid. This speed is for the colander/sieve and highspeed juice extractor attachments.
5-8 – BEATING
The beating speed is for finishing cake batter. This speed works with the food grinder/stuffer and also the pasta maker.
9-12 – CREAMING
The creaming speed is for creaming shortening and sugar, for making cookies or cakes, and frostings.
MAX – WHIPPING
The Whipping speed is for adding air to the mixture as in making meringues or custards. The whipping speed is also for making whipped cream. This speed can also be used for the
high-speed blender attachment.
PULSE
This feature is used with the high-speed blender attachment. For a quick, controlled pulsing job. Hold on “P”; this will operate the blender on high-speed until released.
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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
• Speed 5-8 suggested for optimal use
PASTA MAKER (VSMPM)
• Includes six separate inserts
• Easily prepare homemade pasta
• Speed 5-8 suggested for optimal use
HIGH-SPEED DISC SLICER/SHREDDER (VSMDSS)
• Three separate discs with 5 cutting surfaces
• Perfect for garnishing vegetables or finely shredding cheeses
• Speed 2-4 suggested for optimal use
HIGH-SPEED BLENDER/GLASS JAR (VBLGJ)
• 40-oz. glass jar with pouring spout and recipe markings on jar
•Ultimate crushing power for making a perfect frozen drink
•Use “Max” or “P” when using this attachment
HIGH-SPEED JUICE EXTRACTOR (VSMJE)
•Extracts juice from many fruits and vegetables
•For example: carrot juice from carrots, apple juice from apples, and orange juice from oranges.
•Speed 4 suggested for optimal use
COLANDER/SIEVE ( 5 qt and 7 qt models) (VSMCS)
• Makes baby food, vegetable purees, fruit sauces, apple sauce
• Now you can make your own jams and jellies
• Speed 2-4 suggested for optimal use
POURING SHIELD (VSMPS)
• Keep ingredients from splashing out
• Easy, convenient adding of ingredients
• Easily snaps onto the mixer head
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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
•For meringues, creams and mousses
•Whips a single egg white perfectly
STAINLESS STEEL DOUGH HOOK
•Mixes and kneads all kinds of yeast mixtures
•For homemade bread making and other dough mixtures
BACK MOUNTED WHEELS
•Exclusive, patent pending, two back mounted wheels allow for easy maneuvering without loss of stabilization
CLEANING AND SERVICE
•Always switch unit off and unplug before cleaning.
•Stand mixer may emit a pungent odor, especially when new. This is common with electric motors.
•When power knob is on all 3 power outlets are engaged.
•A little grease may appear at slow speed outlet when you first use it. This is normal, simply wipe them off if this should occur.
•Wipe power unit with a damp cloth, then dry.
•Never use abrasives or immerse unit in water.
•Wash bowl by hand, then dry thoroughly or place in dishwasher.
•Never use a wire brush, steel wool or bleach on your stainless steel bowl. Use vinegar and water to remove spotting or rainbow effects.
•Keep stainless steel bowl away from heat sources such as cooktops, ovens or microwaves.
•Wash stainless steel “V” Beater, stainless steel whip, and stainless steel dough hook by hand and dry thoroughly, or may be washed in dishwasher.
•Wash pouring shield by hand and dry thoroughly.
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VIKING PROFESSIONAL STAND MIXER
ONE-YEAR FULL WARRANTY
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.
Painted and decorative items are warranted to be free from defective materials or workmanship for a period of ninety (90) days from the date of original retail purchase. Any defects must be reported to Viking Range Corporation (1-800-216-5775) within ninety (90) days form date of original purchase. Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color finishes. However, slight color variation between units may be noticed because of differences in kitchen lighting, product locations and other factors.
This warranty shall apply to products purchased and located only in the United States. Products must be purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse, accident, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper operation or repair or service of the product by anyone other than an authorized Viking Range Corporation service agency or representative. This warranty does not apply to commercial usage. Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental of consequential damages, so the above limitation or exclusion may not apply to you.
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which could affect you.
To arrange for (warranty) service, simply contact Viking Range Corporation by calling 1-800-216-5775, 8:00 A.M. to 5:00 P.M. (Central Standard Time) Monday through Friday. If you prefer, you may write: Viking Range Corporation, P.O. Box 956, Greenwood, Mississippi (MS) 38930. The following information will be required: Date of original purchase (a copy of sale receipt), model and serial numbers (located on bottom of the unit), and a brief description of what has occurred with the product.
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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 barrels 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 dishes
Caviar The eggs of a large fish, especially sturgeon
Celery root Thick, edible, aromatic root from a variety of celery plant
Colander A bowl-shaped kitchen utensil used for draining off liquids and rinsing foods clean
Concassee To peel and remove seeds from a tomato
Coulis A thick sauce made from puréed fruits or vegetables
Cream Chantilly Heavy cream, whipped to soft peaks, vanilla and sugar added
Crouton A small, crisp piece of toasted bread
Deglaze To dissolve bits of sautéed or roasted foods in the pan after cooking by adding a liquid
Dijon mustard A mustard from the Dijon region of France
Double boiler A cooking utensil consisting of two pans, with the bottom pan filled with water and the top pan dry. It is designed to allow slow, even cooking
Éclair An elongated pate a choux dough filled with a stuffing and usually topped with chocolate
Fondue A dish made of melted cheese and wine, usually eaten with bread
Ganache A mixture of chocolate and heavy cream, used for icing and filling cakes
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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
Pate a choux Better known as éclair paste, dough used to make pate, and some desserts
Pesto A sauce consisting of fresh basil, garlic, pine nuts, olive oil, and grated cheese
Pine nuts Edible seed of any of several nut pines, especially some in southwestern America
Poach To cook in a liquid at a temperature that is between 160ºF and 180ºF
Puree To rub a food product through a strainer or process in a blender
Roe The eggs or the egg filled ovary of a fish or certain crustaceans
Rösti Shredded potatoes that are seasoned and pan-fried
Sauté To pan fry lightly in fat
Sieve A utensil of wire mesh used for straining
Simmer To be cooked gently and remain just below the boiling point (185ºF 205ºF)
Spring form A cake pan having upright sides that can be unclamped and detached from the bottom of the pan
Timbales A pastry mold in which food is baked. (The timbale resembles a shot glass)
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RECIPES
CHOCOLATE ALMOND CAKE
1 T butter (for greasing the pan)
1 cup butter
1 1/4 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
3 oz unsweetened cocoa powder
2 oz semi-sweet chocolate pieces Yields 2 eight inch circular cakes
•Preheat the oven to 350ºF or 180ºC
•Grease the bottom and sides of two eight-inch circular cakes pans with melted butter to keep from sticking
•Line the bottom of the pans with parchment paper
•Warm 1 cup of butter until just softened
•Place sugar in the mixer bowl and add softened butter
•Beat till light and fluffy
•In a separate mixing bowl, beat eggs, than slowly add them to the sugar mixture
•Add the dissolved coffee, milk, almond extract, and the almond paste to the mixture
•Sieve the flour, baking powder, and cocoa powder into the mixture (be careful not to over mix the batter)
•Slowly blend in chocolate pieces
•Divide mixture between the two cake pans
•Bake on middle rack for about 30 minutes or till spring like to the touch
•Cool on bakers rack
•Remove the parchment paper from the bottom (be careful the cake is fragile)
•Using a sharp knife slice off part of the top of the cake to make it even with the bottom.
•Top one side with Ganache or chocolate mousseline and place the other side on top of the filling
•Cover the cakes with a thin layer of the Ganache and let dry
•Chill for about five minutes to let the ganache harden then serve
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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
•shape and refrigerate until firm or pour over dessert
CHOCOLATE MOUSSELINE FILLING
4 oz plain chocolate chopped
1 cup heavy cream
Makes enough to fill one chocolate cake or 3 dessert portions
•Place chopped chocolate in a bowl and melt the chocolate very slowly using a double boiler
•Place the heavy cream in the mixer bowl and whisk till soft peaks
•Once chocolate has melted, gently fold the chocolate into the whipped cream until thoroughly mixed
NEW YORK STYLE CHEESECAKE
3 – 8 oz packages of cream cheese softened
2 T of cake flour
11/8 cup granulated sugar
4eggs
5T heavy cream
1T vanilla extract Yields one 10 inch cake
•Pre heat the oven to 300ºF or 150ºC
•Butter one 10 inch spring-form pan
•Beat the cream cheese until smooth using the “V” paddle
•Add in the flour and sugar
•Add the eggs one at a time
•Add the cream and the vanilla
•Pour into the buttered spring-form pan and bake for 1 to 1 1/2 hours
•Let cool completely before removing the sides
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