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Viking VHB300 manual

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Table of contents for the manual

  • Page 1

    V V i i k k i i n n g g P P r r o o f f e e s s s s i i o o n n a a l l H H a a n n d d B B l l e e n n d d e e r r U U s s e e a a n n d d C C a a r r e e I I n n s s t t r r u u c c t t i i o o n n s s a a n n d d R R e e c c i i p p e e s s Congratulations! Y ou have just purchased a Viking Pr ofessional Hand Blender . The professional grade han[...]

  • Page 2

    IMPOR T ANT SAFEGUARDS When using electrical appliances, consideration should always be given to basic safety precautions including the following: • Read all instructions. • T o avoid electrical shock, do not place cord, plug, or motor body of the hand blender in water or any other liquid. • Do not let cord hang over edge of table or counter [...]

  • Page 3

    3 low speed high speed lock and r elease buttons stainless steel blending attachment motor housing (second button in rear of motor housing) power/pulse control i i i i[...]

  • Page 4

    SA VE THESE INSTRUCTIONS Please use these setup instructions before attempting to use this hand blender . Failure to follow the instructions may r esult in injury or voiding of the warranty . BEFORE USING THE FIRST TIME • Before using the pr oduct for the first time, r emove all attachments from their packaging. • W ash all accessories and stai[...]

  • Page 5

    Using the Blending and Whisk Attachment (Standard Attachments) 1. Insert the stainless steel blending or whisk attachment into the motor housing. 2. Plug the electrical cord into the appr opriate electrical wall outlet. 3. Insert the stainless steel blending or whisk attachment into mixture for blending. 4. T ur n power on by pr essing and holding [...]

  • Page 6

    Using the Chopper Attachment (Optional Attachment) VHB300CH 1. Place the rubber lid on the bottom of the chopper bowl for stability . 2. Remove the chopper blade protective cover and insert the blade into bowl. 3. Add small amounts of food to be chopped. 4. Attach the chopper head to the bowl and lock into place by turning to the right. 5. Insert t[...]

  • Page 7

    • Do not use the mixing cup or chopper bowl in the microwave oven. • When using the stainless steel whisk attachment, a deep container should be used to avoid splatter . TROUBLESHOOTING • Make sure the unit is plugged into the pr oper electrical outlet. • The unit is not blending properly . Are the attachments installed cor rectly? Remove a[...]

  • Page 8

    VIKING PROFESSIONAL HAND BLENDER ONE-YEAR FULL W ARRANTY Viking Professional Hand Blenders/attachments/accessories ar e warranted to be free fr om defective materials or workmanship in normal 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 r epla[...]

  • Page 9

    RECIPES BASIC SWEET AND SOUR VINAIGRETTE DRESSING 3 ⁄ 4 cup sugar 2 teaspoons soy sauce 1 cup oil 1 ⁄ 2 cup balsamic vinegar Salt and pepper to taste Place all ingredients in mixing cup. Using the hand blender stainless blending attachment, place the attachment in the cup with the ingredi- ents and emulsify until reaching the desir ed consisten[...]

  • Page 10

    FRENCH VINAIGRETTE DRESSING 2 teaspoons salt 1 teaspoon white pepper 1 ⁄ 4 teaspoon sugar 1 ⁄ 2 teaspoon dry mustard 1 tablespoon lemon juice 1 garlic clove 5 tablespoons tarragon vinegar 1 ⁄ 2 cup vegetable oil 2 tablespoons olive oil 1 egg 1 ⁄ 2 cup half and half Combine all ingredients and blend to desir ed consistency using the stainles[...]

  • Page 11

    SHRIMP REMOULADE NAPOLEON 3 eggs 1 ⁄ 4 cup milk 3 slices green tomatoes 1 cup flour 1 cup breadcrumbs V egetable oil 4 ounces medium shrimp, (boiled and peeled) 1 tablespoon sliced green onions for garnish Spicy Remoulade Sauce (recipe below) Combine eggs and milk in a bowl. Dip each tomato slice in the flour , the egg mixture, and then the br ea[...]

  • Page 12

    HOISIN CHICKEN SKEWERS 1 ⁄ 4 cup hoisin sauce 1 tablespoon fresh ginger , peeled and finely minced 1 tablespoon sesame oil 1 tablespoon rice vinegar 2 skinless, boneless chicken breast halves, cut into 1-inch pieces 4 (6-inch) wooden skewers Combine first 4 ingredients in the mixing cup to blend, using stainless steel blending attachment of the h[...]

  • Page 13

    BLACK BEAN SOUP l pound black beans 2 quarts water l tablespoon salt 3 cloves garlic, minced l teaspoon salt l teaspoon ground cumin l teaspoon oregano l ⁄ 4 teaspoon dry mustard 2 tablespoons olive oil 2 onions, chopped 2 small green peppers, chopped 2 small jalapenos, chopped l tablespoon fresh lemon juice Soak beans in water overnight. Next da[...]

  • Page 14

    GAZP ACHO 1 clove garlic – chopped 1 ⁄ 2 small red onion – chopped 1 ⁄ 2 red bell pepper – deseeded and chopped 1 ⁄ 2 green bell pepper – deseeded and chopped 1 cup cucumber – peeled, deseeded and chopped 3 cups tomato juice 1 tablespoon extra virgin olive oil 1 teaspoon white wine vinegar 1 ⁄ 2 teaspoon sea salt 1 ⁄ 4 teaspoon [...]

  • Page 15

    CHICKEN AND BUTTERNUT SQUASH SOUP 1 butternut squash (about 3 pounds) 2 boiled chicken breasts - chopped 2 tablespoons butter 1 yellow onion - chopped 1 clove garlic, minced 5 cups chicken stock 3 ⁄ 4 teaspoon salt 1 ⁄ 2 teaspoon curry powder 1 ⁄ 8 teaspoon ground white pepper Preheat oven to 400ºF . Cut squash in half and remove seeds. W ra[...]

  • Page 16

    CHOCOLA TE PEANUT BUTTER MILKSHAKE 2 cups milk 2 cups chocolate ice cream 1 ⁄ 4 cup peanut butter Peanut butter cups (optional) Place all ingredients in the mixing cup, using the stainless steel blend- ing attachment immerse into mixture and blend until cr eamy . Peanut butter cups may be added. MA YONNAISE 2 large eggs or 4 yolks 2 tablespoons l[...]