Viking VTKS300SS, VCSO210SS Convection Cookbook

Viking Combi Steam/Convect™ Oven

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 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) The oven should not be adjusted or repaired by anyone except properly qualied

service personnel.

Combi Steam /Convect™ Oven

Contents

Cookbook

V Introduction

VII Introduction to Charts

•

VII Steam Chart

•

VIII Steam Broil / Convection Broil Chart

•

VIII Steam Convection Roast Chart

•

IX Bake Chart

•

X Best Cooking Methods

1 Starters

9 The Main Course

25 Along the Side

33 The End

38 Index

Introduction

Congratulations! As the owner of the new Viking Combi

Steam/Convect™ Oven, you’re about to move into a whole
new world of healthy cooking. The Combi Steam/Convect™
Oven offers a unique combination of the healthiest cooking
methods, all in one versatile appliance: Steam Convection,
Steam, Convection or Microwave.

Steam Convection is a combination of two types of cook­ing: heated steam and convection heat. Viking uses state­of-the-art technology to heat steam. Unlike conventional
steam, heated steam helps brown and crisp foods on the
outside, while adding moisture to the inside. When com­bined with convection cooking, the results are exceptional.
Foods that are good for you look and taste better than you
ever expected.

Your oven can also be used for traditional steaming, for
microwave cooking or as a convection oven for baking or
roasting.

FIRST THINGS FIRST

Please make reading the Use & Care manual your very first
step in working with your new oven. This important book­let explains exactly how the Combi Steam/Convect™ Oven
works and what you need to know to operate it success­fully. Then come back to this cookbook for information on
how to cook your favorite foods and all the delicious recipes
in the following pages. Every recipe in this book includes
easy programming steps for the optimum cooking method
and great results.

HEALTHY COOKING. IT’S SIMPLE.

One of the best ways to eat healthier is to take control of
what you eat by cooking more meals at home. If you want
to eat healthy, you’ve got to cook healthy! That means start­ing with wholesome, fresh, flavorful ingredients and using
cooking methods that don’t require the addition of large
amounts of extra fat or sauces – and that results in fewer

calories. With the Combi Steam/Convect™ Oven you won’t
have to compromise on taste or appearance. It can help you
change the way you eat by changing the way you cook.

This cookbook includes healthy recipes, cooking tips and
nutritional information to encourage healthier cooking
and eating. There are 50 healthy, tasty and easy-to-prepare
recipes, almost all with fewer than 300 calories per serving.
Each recipe has nutritional analysis per serving for calories,
cholesterol, fat, sodium, carbohydrate and protein.

Nutritional analysis per serving follows each recipe:

Calories: 80
Cholesterol: 25 mg
Fat: 2.5 g

Triangular icons indicate recipes that are especially low in
fat, calories, cholesterol or sodium. Recipes that are good or
excellent sources of protein, fiber or calcium are highlight­ed. An icon also indicates if a recipe contains whole grain.

Excellent Source

of Fiber

Good Source

of Calcium

Sodium: 1120 mg
Carbohydrate: 5 g
Protein: 11 g

Low

Fat

Good Sou rce of

Protein

4 HEALTHY WAYS TO COOK

The engineers and consumer specialists at Viking recog­nized that you want a versatile cooking appliance that
serves multiple functions and matches cooking methods
to your lifestyle. Your first step in using the Combi Steam/
Convect™ Oven is to choose your cooking method. In the
beginning you’ll need to refer to the charts in this cook­book, but as you gain experience using the oven, you’ll
soon know which method you prefer for the foods you cook
most frequently.

Start by selecting one of the four healthy cooking options:
Steam Convection, Steam, Convection or Microwave. Visual
prompts in the large liquid crystal display will then walk you

V

Introduction

through the decision-making process. You’ll be asked to
choose between automatic or manual operation.

Automatic settings are food-driven. Once you’ve told the
oven what food you want to cook, the display tells you
exactly what to do, step-by-step. There are 43 automatic
settings for Steam Convection, Steam and Microwave cook­ing, providing the correct time, temperature or power level
for reliably delicious results.

For Steam Convection cooking, the oven determines the
optimal amount of heated steam and convection heat so
foods look as good as they taste. Helpful charts on pages
VII-IX will tell you how to cook a wide variety of foods, both
automatically or manually. Charts on pages X-XI suggest the
“best cooking method” for many foods.

If you select “manual” cooking, you’ll need to set your
own cooking times and temperatures or power levels.
We recommend that you try some of the automatic set­tings and recipes first to familiarize yourself with the oven.
There are automatic settings for the foods you’ll likely cook
most frequently, but occasionally you may prefer to use a
manual setting.

For microwave cooking, Sensor Cook automatically makes
decisions for you. Plus, sensor technology is used for reheat­ing and popcorn to virtually eliminate all the guesswork.
Automatic defrost settings are convenient and fast.

COOKING

METHOD

Steam
Convection

Steam Vegetables, new potatoes, fish, seafood, poached eggs,

Convection Baking and roasting, two level baking

Microwave Microwave cooking and reheating, defrosting, popcorn

With the Combi Steam/Convect™ Oven, the challenge is no
longer how to balance the desire for tasty foods with the
need for good-for-you foods. The challenge now is which
deliciously healthy foods to choose.

Poultry, meats, fish, grilled vegetables, baked potatoes,
pizza, convenience foods, Balanced Meals

dumplings, tamales, proofing bread dough

FOODS

BALANCED MEALS

If you are looking for a way to cook healthier meals on a
busy schedule, you’ll appreciate the new Balanced Meals
setting. It automatically cooks six complete meals for two,
each in 25 minutes or less. Just imagine the convenience of
cooking a complete meal – all at once and all in 25 minutes
or less. With Steam Convection it’s not only possible, it’s
delicious. There’s even a Brunch Medley menu for a spec­tacular, hearty breakfast of real eggs and sausage. Each
meal is less than 500 calories. Recipes and instructions for
Balanced Meals can be found in your Use & Care manual.

HEAD TO THE KITCHEN

The chart on next column briefly outlines the type of foods
that are best cooked by each cooking method, but you’ll
soon discover there is more than one way to cook most
foods. It all depends on your personal preferences, the
amount of time you have, and the recipe you are using. Be
sure to refer to pages VII-XI for more information.

NUTRITION ICONS

Low Fat

Low Calorie

Low Cholesterol

No Cholesterol

Low Sodium

Excellent Source of Protein

Good Source of Protein

Excellent Source of Fiber

Now that you’ve studied the Use & Care manual and have
read this brief introduction, you’re ready to put your new
Combi Steam/Convect™ Oven to work creating flavorful
and healthful meals for your family. You’re on your way to
making better choices about what you eat and how you
cook it. Have a look through the recipes, start cooking and
enjoy!

Good Source of Fiber

Excellent Source of Calcium

Good Source of Calcium

Contains Whole Grain

VI

Introduction To Charts

The experts in Viking’s Test Kitchens carefully compiled the
charts on the following pages to give you a quick reference
for amounts, oven settings and cooking times for most
popular foods.

Use the information in the charts to help adapt your own
favorite recipes or convenience foods for preparation in the
Combi Steam/Convect™ Oven.

We encourage you to experiment with these multiple cook­ing options. For example, give baked custards a try at the
Steam setting. You’ll be amazed at their delicate texture.

Prepare to be astounded at the excellent results you’ll
get by cooking your favorite convenience foods—chicken
nuggets, battered and breaded fish fillets or frozen French
fries—in Viking’s Combi Steam/Convect™ Oven.

With the exception of those items indicated as frozen, all
the times and settings are for fresh or defrosted foods.

Steam Chart

Use baking tray, high rack and steam basket. Steam on upper level, if possible.

FOOD AMOUNT OVEN SETTING - STEAM

DESSERTS Custard

DUMPLINGS

EGGS Poached 1- 6 AUTO, POACHED EGGS 7.5 - 10.5 min.

Asian, cook 8 - 16 MANUAL, STEAM COOK 12 - 15 min.

Asian, reheat 8 - 16 MANUAL, STEAM REHEAT 2 - 5 min.

4 (6 oz.)
custard cups

MANUAL, STEAM COOK 15 m in.

STEAM TIME

(35 min. max)

FISH

PO ULTRY Chicken breasts, boneless .3 - 2.0 lb. MANUAL, STEAM COOK 18 - 20 min.

SHELLFISH

VEGETABLES
Fresh

Fillets, ¼ - ½ inch thick .3 - 2.0 lb. AUTO, FISH/SEAFOOD, FISH FILLETS Preset

Clams and Mussels, in shell .5 - 2 lb. AUTO, FISH/SEAFOOD, SHELLFISH Preset

Lobster tails, defrosted, 8 oz. each, in shell 1 - 4 tails MANUAL, STEAM COOK 8 - 12 min.

Scallops .3 - 2.0 lb. MANUAL, STEAM COOK 5 - 7 min.

Shrimp, medium .3 - 2.0 lb. AUTO, FISH/SEAFOOD, SHELLFISH Preset

Asparagus spears, medium 6 - 24 spears AUTO, VEGETABLES, QUICK COOKING Preset

Broccoli florets 1 - 6 cups AUTO, VEGETABLES, QUICK COOKING Preset

Carrots

Cauliflower florets 1 - 6 cups AUTO, VEGETABLES, QUICK COOKING Preset

Corn on the cob 1 - 6 ears AUTO, VEGETABLES, LONG COOKING Preset

Green beans, cut into 2-inch pieces 1 - 6 cups AUTO, VEGETABLES, MEDIUM COOKING Preset

Greens

Potatoes,
New

Squash

Baby 1 - 6 cups AUTO, VEGETABLES, MEDIUM COOKING Preset

Sliced, ¼-inch thick slices 1 - 6 cups AUTO, VEGETABLES, MEDIUM COOKING Preset

Bok choy, chopped 1 - 6 cups MANUAL, STEAM COOK 3 - 6 min.

Chinese broccoli, chopped 1 - 6 cups MANUAL, STEAM COOK 3 - 6 min.

Chinese cabbage, chopped 1 - 6 cups MANUAL, STEAM COOK 3 - 6 min.

Kale, torn 1 - 6 cups MANUAL, STEAM COOK 3 - 6 min.

Spinach, torn 1 - 6 cups MANUAL, STEAM COOK 3 - 6 min.

Cut, 1½-inch wedges .5 - 2 lb. AUTO, VEGETABLES, NEW POTATOES Preset

Whole, 1½-inch diameter .5 - 2 lb. AUTO, VEGETABLES, NEW POTATOES Preset

Acorn squash, small, cut into halves 1 - 4 halves AUTO, VEGETABLES, LONG COOKING Preset

Zucchini, ¼-inch thick slices 1 - 6 cups AUTO, VEGETABLES, QUICK COOKING Preset

VII

Steam Broil / Convection Broil Chart

Use baking tray and high rack. Broil on upper level, if possible.

FOOD WEIGHT/ THICKNESS OVEN SETTING

Hamburgers .25 lb. each, ½-inch thick SSC; AUTO, MEATS, BEEF, HAMBURGERS Preset 160 ˚F

BEEF

FISH Steaks .5 - 2.0 lb., ¾ - 1-inch thick SSC: AUTO ,FISH, FISH STEAKS Preset Preset

LAMB Chops (loin or rib) 1-inch thick Convection: BROIL 10 - 15 min. 160˚F

PORK

PO ULTRY

SAUSAGE

SHELLFISH

Steaks

Boneless loin chops .5 - 2.0 lb., ¾ - 1-inch thick SSC: AUTO, MEATS, PORK, CHOPS, BONELESS Preset 160˚F

Bone-in loin or rib chops ¾-inch thick SSC: AUTO, MEATS, PORK, CHOPS, BONE-IN Preset 160 ˚F

Frankfurters Up to 1 lb. SSC: MANUAL, STEAM BROIL 3 - 5 min. 160˚F

Ham slice, fully cooked 1-inch thick SSC: MANUAL, STEAM BROIL 14 - 16 min. Heated through

Boneless chicken breast
halves

Chicken pieces .5 - 3.5 lb. SSC: AUTO, POULTRY, CHICKEN PIECES BONE IN Preset 180 ˚F

Fresh patties or links .75 - 1 lb. SSC: MANUAL, STEAM BROIL 20 min. Well done

Smoked .75 - 1 lb. SSC: MANUAL, STEAM BROIL 5 - 7 min. 14 0˚ F

Scallops, sea Up to 1 lb. SSC: MANUAL, STEAM BROIL 8 - 10 min. Opaque

Shrimp, jumbo Up to 1 lb. SSC: MANUAL, STEAM BROIL 6 min. Opaque

Flank steak

Porterhouse,
t-bone, rib eye or
sirloin

1 - 1.5 lb., ¾-inch thick Convection: BROIL 12 - 14 min. Medium Rare, 145˚F

1½-inch thick Convection: BROIL 16 - 25 min. Medium, 160˚F

1-inch thick Convection: BROIL 10 - 15 min. Medium Rare, 145˚F

.3 - 2.0 lb., ¾-inch thick

SSC: AUTO, POULTRY, CHICKEN BREASTS
BONELESS

BROIL TIME

AFTER

PREHE AT

14 - 16 min. Medium, 160˚F

Preset 160 ˚F

DONENESS

Steam Convection Roast Chart

Use baking tray and low rack. Roast on lower level.

FOOD WEIGHT/ AMOUNT OVEN SETTING - STEAM CONVECTION

Eye of round roast 2 - 3 lb. AUTO, MEATS, BEEF, EYE OF ROUND Preset Medium Rare, 145˚F

1 lb., 8 x 3-in. loaf

1.5 - 2.0 lb., 9 x 5-in. loaf 160˚F

AUTO: MEATS, BEEF, MEAT LOAF Preset

BEEF

LAMB

PORK

POTATO ES

PO ULTRY

Meat loaf

Rib roast 4 - 6 lb. MANUAL, STEAM ROAST, 350˚F

Tenderloin 2 - 3 lb. MANUAL, STEAM ROAST, 425˚F

Boneless leg 4 - 5 lb. MANUAL, STEAM ROAST, 325˚F

Boneless rolled shoulder 3 - 4 lb. MANUAL, STEAM ROAST, 325˚F

Boneless ham (fully cooked) 3 - 4 lb. MANUAL, STEAM ROAST, 325˚F 1 - 1½ hr. 140 ˚F

Boneless pork loin roast 2 - 4 lb. AUTO. MEATS, PORK, BONELESS LOIN Preset 160˚ F

Tenderloin 1.3 - 2.0 lb. AUTO, MEATS, PORK, TENDERLOIN Preset 160˚ F

Sweet or yams 9 - 10 oz. each, 1 - 6 AUTO, POTATOES, BAKED SWEET POTATOES Preset Fork tender

White, baking 6 - 8 oz. each, 1 - 6 AUTO, POTATOES, BAKED WHITE POTATOES Preset Fork tender

Cornish hens 1.25 - 1.5 lb. MANUAL, STEAM ROAST, 375˚F 1 - 1¼ hr. 180˚F

Turkey breast, half 3 - 8 lb. AUTO, POULTRY, TURKEY BREAST Preset 180˚F

Whole chicken, broiler, fryer 2.5 - 7.5 lb. AUTO, POULTRY, WHOLE CHICKEN Preset 180˚F

ROASTING

TIME

1¾ - 2¼ hr. Medium Rare, 145˚F

2¼ - 2½ hr. Medium, 160˚F

30 - 40 min. Medium Rare, 145˚F

40 - 50 min. Medium, 160˚F

2 - 2¼ hr. Medium Rare, 145˚F

2¼ - 2½ hr. Medium, 160˚F

1½ - 2 hr. Medium Rare, 145˚F

1¾ - 2¼ hr. Medium, 160˚F

DONENESS

Using a meat

thermometer after

10-15 minutes standing

160˚F

VIII

Bake Chart

Use baking tray where possible. If using other container, place in baking tray or on high rack in baking tray. Bake one item on
lower level. Use WITH PREHEAT for baking.

FOOD AMOUNT / SIZE

Frozen 12 Convection: BAKE OR ROAST, 375˚F 30 min.

Biscuits

Quick

Cornbread 1 Convection: BAKE OR ROAST, 400˚F 20 - 25 min.

Loaf, homemade or mix 1 Convection: BAKE OR ROAST, 350˚F 50 - 55 min.

BREADS

CAKE
Homemade or
Mix

DESSERTS

FISH PRODUCTS
Prepared, Frozen

PIES

PIE CRUSTS Pie crust, refrigerated, mix or homemade 8-in. or 9-in. Convection: BAKE OR ROAST, 375˚F 9 - 11 min.

PIZZAS

POTATO
PRODUCTS
Frozen

PO ULTRY
PRODUCTS

Muffins, homemade or mix 6 Convection: BAKE OR ROAST, 400˚F 20 - 25 min.

Rolls, refrigerated (crescent) 1 package Convection: BAKE OR ROAST, 375˚F 12 - 15 min.

Breadsticks, refrigerated 1 package Convection: BAKE OR ROAST, 375˚F 10 - 12 min.

Yeast

Loaf

Rolls, homemade or frozen, thawed 8 - 12 Convection: BAKE OR ROAST, 375˚F 12 - 15 min.

Bundt 10-cup Bundt Convection: BAKE OR ROAST, 350˚F 30 min.

Layer 8 - 9-in. round Convection: BAKE OR ROAST, 375˚F 30 min.

Pound 9 x 5 x 3-in. loaf Convection: BAKE OR ROAST, 325˚F 1 - 11/4 hr.

Snack 9-in. square Convection: BAKE OR ROAST, 350˚F 25 - 30 min.

Cheesecake 1 Convection: BAKE OR ROAST, 375˚F 45 min.

Cobblers & crisps 1 Convection: BAKE OR ROAST, 375˚F 35 min.

Cookies, bar or brownies 1 Convection: BAKE OR ROAST, 375˚F

Fish pieces, battered or breaded .3 - 2 lb.

Fish sticks, battered or breaded .3 - 1.5 lb.

Frozen prepared fruit 9-in. Convection: BAKE OR ROAST, 400˚F 1 hr.

Homemade fruit 9-in. Convection: BAKE OR ROAST, 375˚F 50 - 55 min.

Pizza, frozen

Pizza, refrigerated 10 -12 in. Convection: BAKE OR ROAST, 425˚F 12 mi n .

French fries .25 - 1 lb.

Hash brown patties .25 - 1.25 lb.

Prepared,
Frozen

Prepared,
Refrigerated

Homemade or mix 9 Convection: BAKE OR ROAST, 450˚F 10 min.

Refrigerated 1 package Convection: BAKE OR ROAST, 375˚F 10 min.

Homemade or frozen, thawed 9 x 5 x 3-in. loaf Convection: BAKE OR ROAST, 375˚F 40 min.

Refrigerated 1 package Convection: BAKE OR ROAST, 375˚F 20 - 25 min.

SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED FISH, FISH PIECES

SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED FISH, FISH STICKS

Regular crust 12-i n. SSC: AUTO, FROZEN PIZZA, REGULAR Preset

Thin crust 12- in. SSC: AUTO, FROZEN PIZZA, THIN Preset

Rising crust 12-i n. SSC: AUTO, FROZEN PIZZA, RISING CRUST Preset

SSC: AUTO, CONVENIENCE FOODS, FROZEN
FRENCH FRIES

SSC: MANUAL, CONVENIENCE FOODS,
425˚F

Fried chicken pieces .25 - 1.25 lb. Convection: BAKE OR ROAST, 425˚F 16 min.

Nuggets .3 - 1.5 lb.

Patties .3 - 1.5 lb.

Nuggets .3 - 1.5 lb.

SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED POULTRY, NUGGETS

SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED POULTRY, PATTIES

SSC: AUTO, CONVENIENCE FOODS,
REFRIGERATED CHICKEN NUGGETS

OVEN SETTING

See recipe /package for oven

temperature or see below.

BAKE TIME

See recipe /package

for time or see below.

Check recipe or
package

Preset

Preset

Preset
Stir at audible signal

12 - 15 min.

Preset

Preset

Preset

IX

Best Cooking Methods

[

= Best cooking method

8

= Alternate setting

L

= Fastest cooking method

APPETIZERS
& SNACK S

Convenience, prepared frozen

AUTO MANUAL

Steam

Convection

Steam

Steam Convection

Microwave

Roast

Convection Steam Microwave

Broil

Foods

Convenience

Broil

Cook

Reheat

Bake or Roast

Proof

Manual

Keep Warm

Keep Warm

[ 8 L

BALANCED
MEALS

Eye of round

Frankfurters

Hamburgers

BEEF

BREADS

CAKES

CASSEROLES

COOKIES

DESSERTS

DUMPLINGS Asian

FISH/
SEAFOOD

Meat loaf

Roasts

Steaks

Tenderloin

Quick

Yeast

Bundt

Cupcakes

Layer

Loaf/pound

Baked from cooked ingredients

Reheat

Keep Warm

Bar, drop or rolled

Brownies

Cheesecake

Cobblers

Crisps

Custards

Clams

Fillets

Lobster tails

Mussels

Pieces, prepared frozen

Scallops FISH/SEAFOOD

Shrimp FISH/SEAFOOD

Biscuits

Corn bread

Muffins

Quick bread loaf

Sweet rolls, prepared refrigerated

Breadsticks, prepared refrigerated

Garlic loaf, prepared frozen

Heat already baked

Loaf, homemade or thawed

Proof, allow to rise

Rolls, refrigerated or thawed

[

BALANCED MEALS

[

BEEF

[

BEEF

[

BEEF

[

FISH

[

CONVENIENCE FOODS

[

FISH/SEAFOOD

8

FISH/SEAFOOD

[

FISH/SEAFOOD

[

SENSOR

[ 8 L

L
L

[ 8

[

[ 8

[
[
[
[
[
[
[
[ 8 L
[

[

[

[
[
[
[

[

8

[ 8

[
[

[
[
[

8 [

[

L
L

8 8 8

L

8 8
8 8 L

X

Best Cooking Methods (Continued)

AUTO MANUAL

[

= Best cooking method

8

= Alternate setting

L

= Fastest cooking method

FISH /
SEAFOOD
(Continued)

LAMB

PIES

PIZZA

PORK

POTATO ES

POULTRY

VEGETABLES

Steaks

Sticks, prepared frozen

Chops

Roast, boneless

Crust

Custard type

Fruit

Deep dish, frozen

French bread type

Refrigerated

Regular, frozen

Rising crust, frozen

Thin crust, frozen

Chops

Ham

Loin roast, boneless

Sausage

Tenderloin

Baked

French fries, frozen CONVENIENCE FOODS

Hash brown pat ties, frozen

Steamed

Chicken

Tur ke y

Fresh

Grilled /roasted

CONVENIENCE FOODS

Bone-in

Boneless

Smoked, slice

Smoked, whole

Fresh patties or links

Smoked

Sweet POTAT OES

White POTATO ES

Frozen

Convenience
prepared

Boneless, breast

Cornish hens

Pieces, bone-in

Whole

Breast, bone-in

Breast fillets, boneless

Fresh, just wilted (e.g. spinach)

Crisp (e.g. broccoli) VEGETABLES

Tender (e.g. carrots) VEGETABLES

Frozen pieces, fried

Refrigerated

CONVENIENCE FOODS

CONVENIENCE FOODS

GRILLED VEGETABLES

[

[

[

FROZEN PIZ ZA

[

FROZEN PIZ ZA

[

FROZEN PIZ ZA

[
[

[

[

[

[

[

POULTRY

[

POULTRY

[

POULTRY

[

POULTRY

[

Steam Convection

FISH

PORK

PORK

PORK

PORK

[

Steam

VEGETABLES

L
L

L
L

Microwave

SENSOR

SENSOR

SENSOR

SENSOR

Steam

Convection

Roast

Convection Steam Microwave

Broil

Foods

Convenience

Bake or Roast

[ 8

[ 8

[
[
[

[ 8
[ 8

[

[ 8

[ 8

[ 8
[ 8 8

8

[ 8

[ 8

[ 8

[ 8

Broil

Cook

Reheat

Keep Warm

[ L

Proof

Manual

Keep Warm

XI

Mussels with Herb Butter Sauce

Starters

2 Basil Chicken Kabobs

2 Thai Scallop Appetizers

3 Asian-Style Meatballs

5 Steamed Moneybags

5 Pork Dumplings with Dipping Sauce

6 Chicken & Bacon Dumplings

6 Smokey Pigs in Blankets

7 Mussels with Herb Butter Sauce

1

Basil Chicken Kabobs

Thai Scallop Appetizers

Low

Fat

Low

Sodium

Good Source

of Protein

Little skewers of basil-wrapped chicken make these kabobs
extra special beginners for any event. While most kabobs
are grilled, these come out moist and tender because
they’re cooked with steam. A simply amazing sauce is the
finishing touch.

Makes 6 kabobs

½ pound boneless chicken breast,

cut into 12 cubes
12 large fresh basil leaves
1 yellow pepper, cut into 12 (1-inch) squares
6 medium white or brown mushrooms, stemmed
6 (4-inch) wooden skewers
6 cherry tomatoes
¼ cup orange juice
1 tablespoon walnut oil
1 tablespoon balsamic vinegar
1 tablespoon honey
½ teaspoon prepared mustard
freshly ground pepper

Wrap each chicken cube with a basil leaf. Thread 1 wrapped
chicken cube, one pepper square, one mushroom and
another chicken cube on each skewer. Place on greased
steam basket and place on high rack in the baking tray.
Place all on the upper level.

Touch Steam and then program the oven for MANUAL,
STEAM COOK and 15 minutes. Press START.

Low

Calorie

Low

Cholesterol

Low

Sodium

The effortless combo of scallops, Thai peanut sauce and
mango chunks make these irresistible, so just double the
recipe and cook in two batches. Each batch takes only
15 m i nutes.

Make s 12

12 large sea scallops (about 1 pound)

paprika
12 (4-inch) wooden skewers
12 (1-inch) cubes fresh mango (about 1 large

mango)
½ cup bottled Thai peanut sauce

Touch Steam Convection and then program the oven for
MANUAL, STEAM BROIL, WITH PREHEAT and 15 minutes.
Press START to begin preheating.

Place 1 scallop on each wooden skewer. Sprinkle with
paprika.

Place on the high rack in the baking tray. Place all on the
upper level in the preheated oven. Press START.

Remove skewers from oven to serving plate. Add mango
cube to each skewer. Drizzle peanut sauce over each
skewer. Serve immediately.

Nutritional analysis per serving:

Calories: 45
Cholesterol: 5 mg
Fat: 2 g

Sodium: 210 mg
Carbohydrate: 4 g
Protein: 4 g

While kabobs are cooking, in small bowl, combine all
remaining ingredients for sauce. Remove kabobs from oven
and add a cherry tomato to the end of each skewer. Serve
kabob with sauce.

Nutritional analysis per serving:

Calories: 90
Cholesterol: 20 mg
Fat: 3 g

Sodium: 35 mg
Carbohydrate: 7 g
Protein: 9 g

2

Asian-Style Meatballs

Low

Excellent Source

Fat

of Protein

Party planning just became easier. Add these meatballs to
your special event repertoire and be prepared to share the
recipe. But remind those who ask for the recipe that they’ll
also need the Viking Combi Steam/Convect™ Oven, which
broils them perfectly in just 11 minutes.

Makes about 30 (1-inch) meatballs

½ cup soy sauce
¼ cup water
1 clove garlic, minced
1 tablespoon sugar or artificial sweetener

equivalent
½ teaspoon ground ginger
1 pound 93% lean ground beef
¼ teaspoon salt
⁄ teaspoon garlic powder
1 tablespoon onion juice
½ cup canned chow mein noodles, finely crushed
½ cup 2% milk

In a 9 x 13-inch baking dish, combine soy sauce, water,
garlic, sugar and ginger. Set aside.

In medium bowl, combine remaining ingredients. Shape
into balls 1-inch in diameter (about 30). Place in marinade.
Turn each ball to coat. Cover and refrigerate for at least
2 hours, stirring once to ensure that all balls are coated
in marinade.

Touch Steam Convection and then program the oven for
MANUAL, STEAM BROIL, WITH PREHEAT and 11 minutes.
Press START to begin preheating.

Place meatballs on greased steam basket on high rack in the
baking tray. Place all on the upper level in the preheated
oven. Press START.

Serve with wooden picks and shallow dish of soy sauce with
finely chopped scallions, if desired.

Nutritional analysis per serving:

Calories: 80
Cholesterol: 25 mg
Fat: 2.5 g

Sodium: 1120 mg
Carbohydrate: 5 g
Protein: 11 g

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Steamed Moneybags