VikingメーカーVSM700の使用説明書/サービス説明書
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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.
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.
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.
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.
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.
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.
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.
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 &q.
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.
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.
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.
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 .
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 ove.
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 1.
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.
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 servi.
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.
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 t.
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 .
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 (warme.
• 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 balsami.
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 o.
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 qua.
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 pota.
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 500.
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 / 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 .
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 mixe.
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 300.
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 M.
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.
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 sau.
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 P.
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.
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 .
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 375º.
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 th.
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.
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.
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 suga.
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.
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.
• 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.
デバイスViking VSM700の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Viking VSM700をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはViking VSM700の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Viking VSM700の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Viking VSM700で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Viking VSM700を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はViking VSM700の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Viking VSM700に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちViking VSM700デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
