Viking RDMOR206SS User manual

viking convection microwave hood

HOW TO USE THIS COOKBOOK
Your Viking Convection Microwave Hood can be used as a microwave oven for quick, con-
venient cooking, as a convection oven for small baked goods and broiling or in combination
for roasting and baking.
Your cookbook begins with an introduction to the principles and techniques of convection
microwave cooking, then explains convection and combination cooking, and includes cook-
ing methods, charts and recipes.
For some foods you will find directions for both combination cooking and microwave cook-
ing. Your oven provides you with the option of using either method, depending on the time
you have available and your own preferences. It is necessary to use the cookbook along with
the Use and Care manual.
Take a moment to flip through the cookbook to see how it’s arranged. As you use the book,
be sure to read the captions under the pictures — often that’s where you’ll find important
directions and tips.
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

1
convection microwave hood
cookbook

2
What is Convection Microwave Cooking?
e convection microwave oven is the ultimate cooking team.
is state-of-the-art system brings together the best of both
worlds. Enjoy the browning and crisping capabilities of con-
vection plus the speed of microwave cooking. Microwaving
brings out the natural flavor of foods and keeps them moist
and juicy. Convection cooking adds the advantage of brown-
ing and crisping food beautifully. Combination settings
LOW MIX and HIGH MIX use convection heat to seal and
brown the outside while using microwave energy to make
sure the interior is cooked.
Breads and cakes are done to perfection; roasts and poultry
brown and crisp just right. e results are superior to con-
ventional methods, giving you the widest range of options for
creative cooking and timesaving ease. It is not necessary to
preheat with combination settings.
When you compare foods cooked in a convection microwave
oven with those cooked conventionally, you’ll discover the
advantages of this advanced system.
Turkey is an excellent example of the superb results you
can achieve with this team. No turning over is needed, and
you don’t need to baste unless a special seasoning is desired.
Turkey roasted conventionally browns well, but white
meat often becomes dry in the time needed to cook dark
meat completely. Combination settings use hot air roast-
ing for crisp, brown skin plus microwaving speed for moist,
juicy meat.
Breads and cakes also turn out beautifully. e convection
microwave team bakes bread with golden brown, crisp crust
and fine texture. Cakes are tender moist and evenly cooked
with a nicely browned surface. You can also bake two layers
at a time rather than the one-at-a-time method of microwave-
only baking.
Low Mix combines convection heat with microwave power
for perfect baking results. Use the Low Mix setting for
baked goods that require more than 20 minutes baking time.
Angel food and bundt cakes, quick breads and yeast breads
and large muffins are examples of foods that bake perfectly
at this setting. Check the use and care manual for further
information.
High Mix combines convection heat with microwave power,
providing crisp brown exteriors and superior juiciness for
meats. Longer-cooking foods, such as roasts, whole turkey
and chicken and poultry pieces, cook in about half of the
time with just the right amount of browning. Check the use
and care manual for further information.

3
What is Convection Cooking?
With convection cooking, a high-speed fan
circulates air past the heat source and around
the food. e superheated air browns and
crisps the food beautifully.
Convection cooking is ideal for foods
requiring 20 minutes or less cooking time.
Preheating is necessary with convection
cooking. Two round sheets of cookies or two
6-cup muffin pans bake at the same time
when using the high rack with turntable on.
A rectangular cake pan, large cookie sheet or
12-cup muffin pan are ideal for convection
baking on the low rack with the turntable off.
Use the convection setting for baked goods
such as cookies, biscuits, cupcakes and small
muffins or frozen or refrigerated convenience-
food items.
What is Convection Broiling?
In convection broiling, food is elevated on
the low rack, allowing cooking to occur on all
sides simultaneously. Fats drip away from the
food providing for great flavor.
Convection broiling is easier than ever with
the unique one-step programming Convec
Broil, which makes broiling even easier, with
its automatic settings for hamburgers, chicken
and steaks.

4
Foods and Best Cooking Methods
ere’s an easy way to cook each of your favorite foods.
Matching the best method and setting to the food is the
secret to success time after time. is chart keeps it simple
by giving you the everyday guidelines you need. Now you
can tell at a glance whether it’s best to use the Convection or
Microwave only method, the Broil setting or combination
cycles of LOW MIX/Bake or HIGH MIX/Roast.
Convection
Broil
Low Mix
Microwave
High Mix
Food Convection Low Mix High Mix Broil Microwave
Bread & Rolls
Biscuits
Bread loaves
Rolls
Cakes
Bundt
Cupcakes
Layer Cakes
Loaf Cakes or Quick Breads
Muffins
(regular size)
Convec Bake #3
1-12 cup pan
Muffins (bakery-style,
large size)
Rectangular Cake Convec Bake #1
13x9x2 pan
Tube Cakes
Cookies
Bar
Brownies Convec Bake #2
13x9x2 pans
All Other Cookies
Desserts
Cheesecake
Cream Puffs or Eclairs
Crisps or Cobblers
Frozen Convenience Foods
Bake under 20 min.
Bake over 20 min.

5
Convection
Broil
Low Mix
Microwave
High Mix
Food Convection Low Mix High Mix Broil Microwave
Meat, Fish & Poultry
Bacon
Casseroles
Chicken, Whole Roasting Convec Roast #1
Chicken Pieces Convec Broil #2
Chops – Lamps, Pork, Veal
Hamburgers Convec Broil #1
Ham Steak
Hot Dogs
Fish & Seafood
Meat Loaf
Roasts – Beef, Lamb, Pork,
Veal
Sausage
Steak – Boneless (¾ - 1 inch) Convec Broil #3
Steaks & London Broil
Turkey, Whole & Breast Convec Roast
#2, 3
Pies
Crust
Custard or Pumpkin
Double-Crust
Frozen Prepared Custard
Frozen Prepared Fruit
Variety Pies
(pecan, cheese, etc.)
Pizza
Potatoes
French Fries Convec Bake #4
Crispy
Quick
Reheating Leftovers
Vegetables

6
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 prod-
ucts 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 turntable is an utensil itself: a drip pan under the low
rack during roasting and broiling or a baking sheet for breads
and cookies.
A meat/poultry thermometer may help you to determine
doneness and assure you that foods have been cooked to a
safe temperature. A conventional thermometer cannot be
used with combination cooking, so it would be necessary to
check doneness after food has been removed from the oven.
Low rack holds meat and poultry above the turntable so that
heated air cooks all sides of the food and the fat drains onto
the turntable for healthy cooking. Use the low rack for roast-
ing, broiling, Convec Bake, Convec Broil and Convec Roast.
High rack serves as a shelf for two-level cooking, such as
layer cakes or cookies. Use it for convection and combination
cooking.

7
Metal and aluminum foil pans are safe for combination as
well as convection cooking. During convection, heat trans-
ferred from the pan cooks the bottom and sides of food.
During the microwave part of the cycle, energy penetrates
from the top.
Glass ceramic (Pyroceram®) casseroles go from oven to
table. ey are microwave-safe and resist the heat of surface
elements as well as ovens.
Oven glass is excellent for convection, combination and
microwave cooking. Stoneware and pottery utensils may be
used if they are also microwave-safe.
ermoset® plastics are heat-resistant to temperatures of
425˚F. as well as microwave-safe. ey are sold as dual-pur-
pose utensils and can be used. Do not use any other plastics
for combination and convection cooking.

8
convection microwave main dishes