Viking VCSO210SS User manual

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.

Contents
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
Combi Steam/Convect™Oven
Cookbook

V
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 cook-
ing: heated steam and convection heat. Viking uses state-
of-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 com-
bined 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 book-
let explains exactly how the Combi Steam/Convect™ Oven
works and what you need to know to operate it success-
fully. 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 start-
ing 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
Sodium: 1120 mg
Carbohydrate: 5 g
Protein: 11 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 highlight-
ed. An icon also indicates if a recipe contains whole grain.
Excellent Source
of Fiber
Good Source
of Calcium
Low
Fat
Good Source of
Protein
4 HEALTHY WAYS TO COOK
The engineers and consumer specialists at Viking recog-
nized 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 cook-
book, 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
Introduction

VI
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 cook-
ing, 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 set-
tings 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 reheat-
ing and popcorn to virtually eliminate all the guesswork.
Automatic defrost settings are convenient and fast.
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.
COOKING
METHOD
FOODS
Steam
Convection
Poultry, meats, fish, grilled vegetables, baked potatoes,
pizza, convenience foods, Balanced Meals
Steam Vegetables, new potatoes, fish, seafood, poached eggs,
dumplings, tamales, proofing bread dough
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.
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 spec-
tacular, 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
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!
Low Fat
Low Calorie
Low Cholesterol
No Cholesterol
Low Sodium
Excellent Source of Protein
Good Source of Protein
Excellent Source of Fiber
Good Source of Fiber
Excellent Source of Calcium
Good Source of Calcium
Contains Whole Grain
NUTRITION ICONS
Introduction

VII
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.
With the exception of those items indicated as frozen, all
the times and settings are for fresh or defrosted foods.
We encourage you to experiment with these multiple cook-
ing 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.
Steam Chart
Use baking tray, high rack and steam basket. Steam on upper level, if possible.
FOOD AMOUNT OVEN SETTING - STEAM STEAM TIME
(35 min. max)
DESSERTS Custard 4 (6 oz.)
custard cups MANUAL, STEAM COOK 15 min.
DUMPLINGS Asian, cook 8 - 16 MANUAL, STEAM COOK 12 - 15 min.
Asian, reheat 8 - 16 MANUAL, STEAM REHEAT 2 - 5 min.
EGGS Poached 1- 6 AUTO, POACHED EGGS 7.5 - 10.5 min.
FISH Fillets, ¼ - ½ inch thick .3 - 2.0 lb. AUTO, FISH/SEAFOOD, FISH FILLETS Preset
POULTRY Chicken breasts, boneless .3 - 2.0 lb. MANUAL, STEAM COOK 18 - 20 min.
SHELLFISH
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
VEGETABLES
Fresh
Asparagus spears, medium 6 - 24 spears AUTO, VEGETABLES, QUICK COOKING Preset
Broccoli florets 1 - 6 cups AUTO, VEGETABLES, QUICK COOKING Preset
Carrots Baby 1 - 6 cups AUTO, VEGETABLES, MEDIUM COOKING Preset
Sliced, ¼-inch thick slices 1 - 6 cups AUTO, VEGETABLES, MEDIUM COOKING Preset
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
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.
Potatoes,
New
Cut, 1½-inch wedges .5 - 2 lb. AUTO, VEGETABLES, NEW POTATOES Preset
Whole, 1½-inch diameter .5 - 2 lb. AUTO, VEGETABLES, NEW POTATOES Preset
Squash 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
Introduction To Charts

VIII
Steam Broil / Convection Broil Chart
Use baking tray and high rack. Broil on upper level, if possible.
FOOD WEIGHT/THICKNESS OVEN SETTING
BROIL TIME
AFTER
PREHEAT
DONENESS
BEEF
Hamburgers .25 lb. each, ½-inch thick SSC; AUTO, MEATS, BEEF, HAMBURGERS Preset 160˚F
Steaks
Flank steak 1 - 1.5 lb., ¾-inch thick Convection: BROIL 12 - 14 min. Medium Rare, 145˚F
14 - 16 min. Medium, 160˚F
Porterhouse,
t-bone, rib eye or
sirloin
1½-inch thick Convection: BROIL 16 - 25 min. Medium, 160˚F
1-inch thick Convection: BROIL 10 - 15 min. Medium Rare, 145˚F
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
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
POULTRY
Boneless chicken breast
halves .3 - 2.0 lb., ¾-inch thick SSC: AUTO, POULTRY, CHICKEN BREASTS
BONELESS Preset 160˚F
Chicken pieces .5 - 3.5 lb. SSC: AUTO, POULTRY, CHICKEN PIECES BONE IN Preset 180˚F
SAUSAGE 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. 140˚F
SHELLFISH 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
Steam Convection Roast Chart
Use baking tray and low rack. Roast on lower level.
FOOD WEIGHT/ AMOUNT OVEN SETTING - STEAM CONVECTION ROASTING
TIME
DONENESS
Using a meat
thermometer after
10-15 minutes standing
BEEF
Eye of round roast 2 - 3 lb. AUTO, MEATS, BEEF, EYE OF ROUND Preset Medium Rare, 145˚F
Meat loaf 1 lb., 8 x 3-in. loaf AUTO: MEATS, BEEF, MEAT LOAF Preset 160˚F
1.5 - 2.0 lb., 9 x 5-in. loaf 160˚F
Rib roast 4 - 6 lb. MANUAL, STEAM ROAST, 350˚F 1¾ - 2¼ hr. Medium Rare, 145˚F
2¼ - 2½ hr. Medium, 160˚F
Tenderloin 2 - 3 lb. MANUAL, STEAM ROAST, 425˚F 30 - 40 min. Medium Rare, 145˚F
40 - 50 min. Medium, 160˚F
LAMB
Boneless leg 4 - 5 lb. MANUAL, STEAM ROAST, 325˚F 2 - 2¼ hr. Medium Rare, 145˚F
2¼ - 2½ hr. Medium, 160˚F
Boneless rolled shoulder 3 - 4 lb. MANUAL, STEAM ROAST, 325˚F 1½ - 2 hr. Medium Rare, 145˚F
1¾ - 2¼ hr. Medium, 160˚F
PORK
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
POTATOES 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
POULTRY
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

IX
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
OVEN SETTING
See recipe/package for oven
temperature or see below.
BAKE TIME
See recipe/package
for time or see below.
BREADS
Quick
Biscuits
Frozen 12 Convection: BAKE OR ROAST, 375˚F 30 min.
Homemade or mix 9Convection: BAKE OR ROAST, 450˚F 10 min.
Refrigerated 1 package Convection: BAKE OR ROAST, 375˚F 10 min.
Cornbread 1Convection: BAKE OR ROAST, 400˚F 20 - 25 min.
Loaf, homemade or mix 1Convection: BAKE OR ROAST, 350˚F 50 - 55 min.
Muffins, homemade or mix 6Convection: BAKE OR ROAST, 400˚F 20 - 25 min.
Rolls, refrigerated (crescent) 1 package Convection: BAKE OR ROAST, 375˚F 12 - 15 min.
Yeast
Breadsticks, refrigerated 1 package Convection: BAKE OR ROAST, 375˚F 10 - 12 min.
Loaf 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.
Rolls, homemade or frozen, thawed 8 - 12 Convection: BAKE OR ROAST, 375˚F 12 - 15 min.
CAKE
Homemade or
Mix
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.
DESSERTS
Cheesecake 1Convection: BAKE OR ROAST, 375˚F 45 min.
Cobblers & crisps 1Convection: BAKE OR ROAST, 375˚F 35 min.
Cookies, bar or brownies 1Convection: BAKE OR ROAST, 375˚F Check recipe or
package
FISH PRODUCTS
Prepared, Frozen
Fish pieces, battered or breaded .3 - 2 lb. SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED FISH, FISH PIECES Preset
Fish sticks, battered or breaded .3 - 1.5 lb. SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED FISH, FISH STICKS Preset
PIES 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.
PIE CRUSTS Pie crust, refrigerated, mix or homemade 8-in. or 9-in. Convection: BAKE OR ROAST, 375˚F 9 - 11 min.
PIZZAS Pizza, frozen
Regular crust 12-in. SSC: AUTO, FROZEN PIZZA, REGULAR Preset
Thin crust 12-in. SSC: AUTO, FROZEN PIZZA, THIN Preset
Rising crust 12-in. SSC: AUTO, FROZEN PIZZA, RISING CRUST Preset
Pizza, refrigerated 10 -12 in. Convection: BAKE OR ROAST, 425˚F 12 min.
POTATO
PRODUCTS
Frozen
French fries .25 - 1 lb. SSC: AUTO, CONVENIENCE FOODS, FROZEN
FRENCH FRIES
Preset
Stir at audible signal
Hash brown patties .25 - 1.25 lb. SSC: MANUAL, CONVENIENCE FOODS,
425˚F 12 - 15 min.
POULTRY
PRODUCTS
Prepared,
Frozen
Fried chicken pieces .25 - 1.25 lb. Convection: BAKE OR ROAST, 425˚F 16 min.
Nuggets .3 - 1.5 lb. SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED POULTRY, NUGGETS Preset
Patties .3 - 1.5 lb. SSC: AUTO, CONVENIENCE FOODS, FROZEN
PREPARED POULTRY, PATTIES Preset
Prepared,
Refrigerated Nuggets .3 - 1.5 lb. SSC: AUTO, CONVENIENCE FOODS,
REFRIGERATED CHICKEN NUGGETS Preset

X
Best Cooking Methods
AUTO MANUAL
Steam Convection
Steam
Microwave
Steam
Convection Convection Steam Microwave
[ = Best cooking method
8 = Alternate setting
L = Fastest cooking method
Roast
Broil
Convenience
Foods
Bake or Roast
Broil
Cook
Reheat
Keep Warm
Proof
Manual
Keep Warm
APPETIZERS
& SNACKS Convenience, prepared frozen
[8L
BALANCED
MEALS
[
BALANCED MEALS
BEEF
Eye of round
[ BEEF
Frankfurters
[8L
Hamburgers
[ BEEF L
Meat loaf
[ BEEF L
Roasts
[8
Steaks
[
Tenderloin
[8
BREADS
Quick
Biscuits
[
Corn bread
[
Muffins
[
Quick bread loaf
[
Sweet rolls, prepared refrigerated
[
Yeast
Breadsticks, prepared refrigerated
[
Garlic loaf, prepared frozen
[
Heat already baked
[8L
Loaf, homemade or thawed
[
Proof, allow to rise
[
Rolls, refrigerated or thawed
[
CAKES
Bundt
[
Cupcakes
[
Layer
[
Loaf/pound
[
CASSEROLES
Baked from cooked ingredients
[
Reheat
[ SENSOR 8
Keep Warm
[8
COOKIES Bar, drop or rolled
[
Brownies
[
DESSERTS
Cheesecake
[
Cobblers
[
Crisps
[
Custards
8[
DUMPLINGS Asian
[
FISH/
SEAFOOD
Clams
[ FISH/SEAFOOD L
Fillets
[ FISH 8 FISH/SEAFOOD L
Lobster tails
8 8 8
Mussels
[ FISH/SEAFOOD L
Pieces, prepared frozen
[
CONVENIENCE FOODS
Scallops FISH/SEAFOOD
8 8
Shrimp FISH/SEAFOOD
8 8 L

XI
AUTO MANUAL
Steam Convection
Steam
Microwave
Steam
Convection Convection Steam Microwave
[ = Best cooking method
8 = Alternate setting
L = Fastest cooking method
Roast
Broil
Convenience
Foods
Bake or Roast
Broil
Cook
Reheat
Keep Warm
Proof
Manual
Keep Warm
FISH /
SEAFOOD
(Continued)
Steaks
[ FISH
Sticks, prepared frozen
[
CONVENIENCE FOODS
LAMB Chops
[8
Roast, boneless
[8
PIES
Crust
[
Custard type
[
Fruit
[
PIZZA
Deep dish, frozen
[8
French bread type
[8
Refrigerated
[
Regular, frozen
[ FROZEN PIZZA
Rising crust, frozen
[ FROZEN PIZZA
Thin crust, frozen
[ FROZEN PIZZA
PORK
Chops Bone-in
[ PORK
Boneless
[ PORK
Ham Smoked, slice
[8
Smoked, whole
[8
Loin roast, boneless
[ PORK
Sausage Fresh patties or links
[8
Smoked
[8 8
Tenderloin
[ PORK
POTATOES
Baked Sweet POTATOES
L SENSOR
White POTATOES
L SENSOR
French fries, frozen CONVENIENCE FOODS
8
Hash brown patties, frozen
[8
Steamed
[ VEGETABLES
POULTRY
Chicken
Convenience
prepared
Frozen
[
CONVENIENCE FOODS
Frozen pieces, fried
[8
Refrigerated
[
CONVENIENCE FOODS
Boneless, breast
[ POULTRY
Cornish hens
[8
Pieces, bone-in
[ POULTRY
Whole
[ POULTRY
Turkey Breast, bone-in
[ POULTRY
Breast fillets, boneless
[8
VEGETABLES
Fresh
Fresh, just wilted (e.g. spinach)
[L
Crisp (e.g. broccoli) VEGETABLES
L SENSOR
Tender (e.g. carrots) VEGETABLES
L SENSOR
Grilled/roasted
[
GRILLED VEGETABLES
Best Cooking Methods (Continued)

Mussels with Herb Butter Sauce

1
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

Basil Chicken Kabobs
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.
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
Thai Scallop Appetizers
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 minutes.
Makes 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
2

Asian-Style Meatballs
Low
Fat
Excellent Source
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
3

Steamed Moneybags
4

Pork Dumplings
with Dipping Sauce
Low
Fat
Low
Cholesterol
No need to go out for Dim Sum when you’ve got the
Viking Combi Steam/Convect™ Oven to steam these Asian
dumplings. You can prepare the dumplings an hour or so
in advance and keep them covered in the refrigerator until
ready to steam.
Makes 36 dumplings
⁄ pound ground lean pork
⁄ cup finely chopped button mushrooms
(about 1 ounce)
3 scallions, chopped
½ small carrot, peeled and finely chopped
1 celery rib, finely chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
36 potsticker or Hong Kong dumpling wrappers*
2 tablespoons soy sauce
1 medium green chile pepper, chopped
½ teaspoon dark sesame oil
2 teaspoons brown sugar
1 tablespoon sherry
In medium bowl, mix the first seven ingredients together
well. Working with 2 or 3 wrappers at a time, place rounded
teaspoon of mixture in center of each wrapper. Moisten
edges with finger dipped in cold water, then press edges
together firmly to form half moon. Continue until all pork
mixture has been used.
Spray steam basket with nonstick cooking spray. Place 12
dumplings in the steam basket leaving some space between.
Place steam basket on the high rack in the baking tray. Place
all on the upper level.
Touch Steam and then program the oven for MANUAL,
STEAM COOK and 12 minutes. Press START. Repeat twice.
Combine remaining five ingredients for the dipping sauce.
* You may also use round wrappers called Gyoza wrappers
or you can use square wonton wrappers and trim the
corners to form a circle.
Nutritional analysis per serving:
Serving size: 2 dumplings
Calories: 60
Cholesterol: 5 mg
Fat: 1.5 g
Sodium: 380 mg
Carbohydrate: 8 g
Protein: 3 g
Steamed Moneybags
Low
Fat
Low
Sodium
Low
Cholesterol
Delicate little dumplings, filled with spicy pork and shrimp,
can come from your own kitchen, instead of Chinese takeout,
thanks to the steam feature of the Viking Combi Steam/
Convect™ Oven. Filling the “bags” and pleating them does
take a little time, but the results are well worth the effort.
Makes 16 dumplings
½ pound lean ground pork
8 large raw shrimp (about 2 ½ ounces)
1 egg white
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 small garlic clove, minced
2 scallions, finely chopped
2 canned water chestnuts, drained and finely
chopped
2 fresh Chinese long green beans, finely chopped
16 (3-inch) square thin wonton wrappers
In food processor, blend pork and shrimp until smooth. With
the motor running, add the egg white, cornstarch, sesame
oil, ginger, salt, pepper and garlic. In medium bowl, combine
pork mixture, scallions, water chestnuts and beans.
Holding one wonton wrapper in palm of your hand,
moisten edge of wonton wrapper. Place a scant
1 tablespoon of pork filling in center of wrapper. Bring
sides of wrapper up around filling, pleating the wrapper as
you go. Tap bottom of dumpling against the work surface
to flatten it. Gently twist tops and press together. Tie each
moneybag with a chive “string”*, if desired. Repeat with
remaining wrappers and filling.
Spray steam basket with nonstick cooking spray. Arrange
moneybags in steam basket. Place steam basket on high
rack in baking tray. Place all on the upper level.
Touch Steam and then program the oven for MANUAL,
STEAM COOK and 12 minutes. Press START.
Note: You may chop the scallions, water chestnuts and
green beans in the food processor.
* Dip long chives in boiling water to soften for easier tying.
Nutritional analysis per serving:
Calories: 60
Cholesterol: 15 mg
Fat: 2.5 g
Sodium: 135 mg
Carbohydrate: 5 g
Protein: 5 g
Steamed Moneybags 5

Chicken & Bacon Dumplings
Low
Calorie
Low
Fat
Low
Sodium
No
Cholesterol
You’ll need to use the food processor to blend the bacon
and chicken to a paste for the filling. Moistening the edges
of the dumplings with just a brush or finger swish of water
will help seal the edges.
Makes 36 dumplings
6 Chinese dried mushrooms
¼ pound very lean bacon, coarsely chopped
¼ pound boneless chicken breast, coarsely chopped
1 tablespoon cornstarch
1 tablespoon oil
10 canned water chestnuts, drained and finely
chopped
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon sesame oil
1½ tablespoons dark soy sauce
1 teaspoon minced garlic
36 potsticker or Hong Kong dumpling wrappers*
36 single leaves of cilantro
In small bowl, place mushrooms and 2 cups boiling water.
Cover and set aside for 15 minutes. Drain and squeeze as
dry as possible. Remove and discard the stems and any hard
pieces. Finely chop the rest and put in bowl.
In small or large food processor, blend bacon, chicken and
cornstarch into a paste.
In medium skillet over high heat, heat oil. Swirl to cover the
bottom. Add the chicken mixture and stir-fry, breaking up
any lumps, until opaque. Add the next six ingredients and
mushrooms. Stir-fry until heated through, to mix the flavors,
about 2 to 3 minutes. Turn into medium bowl. Cover and chill.
Work with 2 or 3 wrappers at a time. Keep remainder
covered. Put 1 teaspoon of the chicken mixture in the
center of each wrapper. Put a cilantro leaf on top of the
mixture. Dip your finger in water and run it around the
edge of the wrapper. Bring the edges together firmly to
form a half moon. Press between fingers to seal edges. Set
finished dumplings aside, covered, until all the dumplings
have been made.
Spray steam basket with nonstick cooking spray. Place
12 dumplings in the steam basket leaving some space
between. Place steam basket on the high rack in the baking
tray. Place all on the upper level.
Touch Steam and then program the oven for MANUAL,
STEAM COOK and 12 minutes. Press START. Repeat with
remaining dumplings.
Serve hot, with soy sauce seasoned with freshly
ground pepper.
* You may also use round wrappers called Gyoza wrappers
or you can use square wonton wrappers and trim the
corners to form a circle.
Nutritional analysis per serving:
Calories: 30
Cholesterol: 0 mg
Fat: 1 g
Sodium: 100 mg
Carbohydrate: 4 g
Protein: 1 g
Smokey Pigs in Blankets
Low
Cholesterol
Need an appetizer in no time flat? With reduced fat crescent
rolls, smoked turkey sausage and mustard from the fridge,
you’re ready to entertain. Twenty minutes from inspiration
to hors d’oeurves!
Makes 16 servings
1 (8-ounce) can refrigerated reduced fat
crescent rolls
2 tablespoons honey Dijon mustard
½ pound smoked turkey sausage, cut into 16 ½ x 2
inch strips
Touch Convection and then program the oven for BAKE OR
ROAST, WITH PREHEAT, ONE LEVEL, 375˚F and 16 minutes.
Press START to begin preheating.
Unroll dough on cutting board or clean surface. Separate
into 8 triangles. Cut each triangle in half lengthwise making
16 triangles. Spread each triangle with the mustard. Place
one strip of smoked sausage at wide end of triangle and roll
to end. Place on baking tray. After preheat is over, place on
upper level. Press START.
Nutritional analysis per serving:
Calories: 80
Cholesterol: 10 mg
Fat: 3.5 g
Sodium: 260 mg
Carbohydrate: 7 g
Protein: 3 g
6

Mussels with Herb Butter Sauce
Excellent Source
of Protein
If steamed mussels were something you always ordered
out but didn’t want to tackle at home, prepare to make a
change. The Viking Combi Steam/Convect™ Oven steams
this glorious shellfish to perfection.
Makes 6 servings
2 pounds fresh mussels
¼ cup butter, softened
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives or basil
½ teaspoon grated lime or lemon zest
freshly cracked black pepper to taste
Scrub mussels under cold, running water with a nylon pad
or stiff brush. Remove hair-like “beards”, if present. Discard
mussels that are cracked or do not close when tapped.
Place mussels in steam basket on the high rack in the
baking tray. Place all on the upper level. Touch Steam
and then program the oven for AUTO, FISH/SEAFOOD,
SHELLFISH and 2 pounds. Press START.
While mussels are steaming, combine remaining ingredients
and set aside. At end, spoon butter mixture onto each
mussel. Serve immediately.
Note: Steaming time is 11 minutes.
Nutritional analysis per serving:
Calories: 200
Cholesterol: 60 mg
Fat: 11 g
Sodium: 490 mg
Carbohydrate: 6 g
Protein: 18 g
7

Zesty Pork Loin