Olive Media Products VFP12 User Manual

Viking Professional Food Processor  
Use and Care Instructions and Recipes  
Congratulations! You have just purchased a Viking Professional Food  
Processor. This multipurpose countertop appliance will help take the  
hard work out of food preparation. From slicing vegetables, citrus  
juicing, to kneading dough, this appliance is a must have for any kitchen.  
®
VFP12 Professional Food Processor  
Available in the wide selection of finishes offered for Viking Culinary Products.  
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IMPORTANT SAFEGUARDS  
When using this electric appliance basic safety precautions should apply  
including the following:  
• Always read and follow all instructions.  
• Handle blades and discs with care. Note these are very sharp.  
Always hold the knife blade by the finger grip away from the cutting  
edge, both when handling and cleaning.  
• Always remove the knife blade before pouring contents from the bowl  
• Do not place cord, plugs, or electrical parts in water or any other liquid.  
• This machine is not intended for use by young children without  
supervision.  
• Unplug from outlet before cleaning.  
• Do not operate the food processor with a damaged cord or plug or  
after the Food processor malfunctions, or has been damaged in any  
manner. Please call 1-800-216-5775 to speak with the Viking Range  
Corporation Service Center.  
• The use of an accessory not evaluated for use with this food processor  
may cause fire, electric shock, or possible injury.  
• Do not use outdoors.  
• Do not let cord hang over edge of table or counter, or touch hot  
surfaces.  
• This food processor is for residential use only. Not intended for  
commercial use.  
• Do not use food processor for other than its intended use.  
• Never use your fingers to push food into the tube. Always use tube  
supplied.  
• Before removing the bowl, turn power off and allow blade to stop.  
• Keep hands and utensils away from moving blades or discs while  
processing food to reduce the risk of severe injury to persons or  
damage to the food processor. A scraper may be used only when the  
food processor is not running.  
• Avoid moving parts.  
SAVE THESE INSTRUCTIONS  
BEFORE USING THE FIRST TIME  
• Before using the machine for the first time, remove all attachments  
from their packaging.  
• Wash all attachments including the bowls. Dry with a clean dry towel.  
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USING YOUR VIKING PROFESSIONAL FOOD PROCESSOR  
Please use these setup instructions before attempting to use this food  
processor. Failure to follow the instructions may result in injury or voiding of  
warranty.  
Instructions for use:  
1. Place unit on a solid, level countertop near an electrical outlet the same  
as that indicated on the rating plate.  
2. Fit the detachable shaft over the power unit fixed shaft.  
3. Place bowl onto shaft and turn clockwise until the bowl is locked in place.  
4. Place knife blade or other attachment over the drive shaft.  
• Always fit the bowl and attachment onto the machine before adding  
any ingredients.  
5. Place lid on top of bowl, ensuring the top of the detachable shaft fits into  
the center of the lid.  
6. Press the On button.  
• Note the processor will not work if bowl and attachments are not  
fitted together properly  
7. The use of the Pulse switch may be used for short bursts of power.  
8. Reverse the above procedure to remove the lid, attachments, and bowl.  
• Always switch off before removing lid.  
• The motor will automatically shut off if machine is over loaded or run  
too long. If this occurs allow the machine to cool for approximately 30  
minutes.  
ACCESSORY USE:  
KNIFE BLADE  
•The knife blade is the most versatile of all attachments. It may be used for  
cake and pastry making, chopping raw and cooked  
meat, vegetables, nuts, pate, dips, pureeing soups,  
and to also make crumbs from biscuits and bread.  
• Foods such as meat, bread, and vegetables must  
be cut into 1” cubes before processing.  
• Biscuits should be broken into several pieces and  
added down the feed tube while machine is  
running.  
• When making pastry use fat straight from the fridge  
cut into cubes.  
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DOUGH BLADE  
• When making dough, place all dry ingredients in  
the bowl and add the liquid down the feed tube  
while machine is running. Process until a smooth  
elastic ball is formed. This usually takes 60-90  
seconds.  
• Re-knead by hand only. Re-kneading in the bowl  
is not recommended as it may cause the  
processor to become unstable.  
Using the Knife blade/Dough blade  
1. Fit the drive shaft and bowl onto the power unit.  
2. Push either attachment onto the drive shaft.  
3. Fit the lid. Ensure the end of the shaft locates in the center of the lid.  
4. Switch unit on.  
5. Add ingredients into the tube.  
MINI PROCESSOR BOWL  
• Use the mini processor bowl and blade to  
chop herbs and process small quantities of  
ingredients.  
Using the Mini Processor Bowl  
1. Fit the detachable shaft over the power  
unit fixed shaft.  
2. Next place the work bowl.  
3. Fit the mini processor bowl – ensuring that the ribs on the inside of the  
mini bowl chimney align with the slots in the main bowl chimney.  
4. Place the knife blade over the drive shaft.  
5. Add the ingredients to be processed.  
6. Fit the lid on and switch on.  
HELPFUL HINTS  
• Never process hard spices as they may damage the plastic.  
• Herbs are best chopped when clean and dry.  
• Always add a small portion of liquid when blending cooked  
ingredients to make baby food.  
• When making mayonnaise, add the oil down the feed  
tube while  
the processor is running.  
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SLICER/SHREDDER DISCS  
Reversible slicer/shredder discs – thick and thin  
• Use the shredder side for cheese, carrots,  
potatoes, and foods of a similar texture.  
• Use the slicer side for cheese, carrots,  
potatoes, cabbage, cucumber, and onions.  
Julienne disc  
• Use the disc to cut potatoes for Julienne style  
fries, firm ingredients for salads, garnishes,  
casseroles, and stir-fry.  
Extra coarse shredder disc  
• Use the disc to shred cheese and carrots.  
Parmesan / Ice disc  
• Grates Parmesan cheese and also potatoes.  
May also be used to crush ice.  
Thick French Fry disc  
• Use the disc for potatoes for French fries and  
firm ingredients for salads and dips.  
Using the discs  
1. Fit the detachable drive shaft and work bowl onto the power unit.  
2. Holding in the center, place the disc onto the detachable drive shaft  
with the appropriate side facing up.  
3. Place and lock lid on top of bowl.  
4. Place either feed tube for processing. To use the small feed tube –  
first put the large pusher inside the feed tube. To use the large feed  
tube – use both pushers together.  
5. Put food into the feed tube.  
6. Switch processor on and push down evenly with the pusher.  
Hints  
• Use fresh ingredients.  
• Do not cut food too small. Fill the width of the large feed tube fairly  
full. This prevents the food from slipping sideways during  
processing. Alternatively use the small feed tube.  
• When using the french fry disc, place ingredients horizontally.  
• When slicing or shredding, food placed upright comes out shorter  
than food placed horizontally.  
• There will always be a small amount of waste on the plate or in the  
bowl after processing.  
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DOUBLE PUSHER  
This attachment is used for adding both large  
and small items into feed tube.  
•The small inner tube may also be used to  
small amounts of liquid into feed tube.  
STAINLESS STEEL WHIP  
• This attachment is used for light mixtures such as  
egg whites, cream, evaporated milk, and for  
whipping eggs and sugar for sponges. Heavier  
mixtures containing fat and flour will damage the  
whip.  
Using the Stainless Steel Whip  
1. Fit the detachable drive shaft and work bowl  
onto the power unit.  
2. Push each beater securely into the drive head.  
3. Fit the whip by carefully turning it until it drops  
over the drive shaft.  
4. Add the ingredients.  
5. Fit the lid. Ensuring the end of the shaft locates  
into the center of the lid.  
6. Switch on.  
7. Best results are obtained when the eggs are at room temperature.  
Also ensure that the bowl and whip are clean and free from grease  
before whipping.  
CITRUS JUICER  
• Use the citrus juicer to squeeze the juice  
from the citrus fruits (oranges, limes,  
lemons, and grapefruits).  
Using the citrus juicer  
1. Place the detachable drive shaft and  
work bowl onto the power unit.  
2. Fit the sieve into the bowl – ensuring the  
sieve handle is locked into position directly over the bowl handle.  
3. Place the cone over the drive shaft turning until it drops all the way  
down.  
4. Cut the fruit in half. Switch the machine on and press the fruit  
onto the cone.  
5. The citrus juicer will not operate if the sieve is not locked correctly.  
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TROUBLESHOOTING  
• The motor will automatically shut off if machine is over loaded or  
run too long. If this occurs allow the machine to cool for  
approximately 30 minutes.  
• All accessories must be locked in correctly for appliance to be  
switched on. If appliance does not come on, remove lid and bowl  
and relock into place.  
CLEANING AND SERVICE  
• Always switch off and unplug before cleaning.  
• Handle blades and discs with extreme care, as they are extremely  
sharp.  
• Store the discs in the storage box provided with the food processor.  
• Some foods may discolor the plastic. This is perfectly normal and will  
not harm the plastic nor affect the flavor of the food. Rub with a  
cloth dipped in vegetable oil to remove discoloration.  
Power Unit  
• Wipe with a damp cloth and dry. Make sure the interlock area is clear  
of food debris.  
• Store cord in the storage area provided.  
Stainless Steel Whip  
• Detach the beaters from the drive head by gently pulling them free.  
Wash in warm soapy water.  
• Wipe the drive head with a damp cloth then dry. Do not immerse  
the drive head in water.  
All other parts  
• Wash by hand, and then dry.  
• Alternatively they may be washed on the top rack of your dishwasher.  
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VIKING PROFESSIONAL FOOD PROCESSOR  
ONE-YEAR FULL WARRANTY  
Viking Professional Food Processors/attachments/accessories except as detailed  
below* are warranted to be free from defective materials or workmanship in normal  
household use for a period of twelve (12) months from the date of original retail pur-  
chase. Viking Range Corporation, warrantor, agrees to repair or replace, at its  
option, any food processor which fails or is found to be defective during the warran-  
ty period.  
* Painted and decorative items are warranted to be free from defective materials or  
workmanship for a period of ninety (90) days from the date of original retail pur-  
chase. Any defects must be reported to Viking Range Corporation (1-800-216-5775)  
within ninety (90) days from date of or original purchase. Viking Range Corporation  
uses the most-up-to-date processes and best materials available to produce all color  
finishes. However, slight color variation between units may be noticed because of  
differences in kitchen lighting, product locations, and other factors.  
The motor contained in the Viking Professional Food Processor is warranted to be  
free of defects in material or workmanship under normal household use during the  
second (2) through the tenth (10) year from the date of the original retail purchase.  
The motor warranty covers only the motor and excludes all other parts in the motor  
base assembly area including the upper and lower housings, work bowl and lid,  
blades, and all electrical components and vertical protecting motor shaft and sheath.  
Viking Range Corporation, warrantor, agrees to repair or replace, at its option any  
part which fails or is found to be defective during the warranty period.  
This warranty shall apply to products purchased and located in the United States  
and Canada. Products must be purchased in the country where service is requested.  
Warranty labor shall be performed by an authorized Viking Range Corporation serv-  
ice agency or representative. Warranty shall not apply to damage resulting from  
abuse, accident, natural disaster, and loss of electrical power to the product for any  
reason, alteration, outdoor use, improper operation or repair or service of the prod-  
uct by anyone other than an authorized Viking Range Corporation service agency or  
representative. This warranty does not apply to commercial usage. Warrantor is not  
responsible for consequential or incidental damage whether arising out of breach of  
warranty, breach of contract, or otherwise. Some jurisdictions do not allow the  
exclusion or limitation of incidental or consequential damages, so the above limita-  
tion or exclusion may not apply to you.  
The return of the Owner Registration Card is not a condition of warranty coverage.  
You should, however, return the Owner Registration Card so that Viking Range  
Corporation may contact you should any question of safety arise which should affect  
you.  
To arrange for (warranty) service, simply contact Viking Range Corporation by calling  
1-800-216-5775, 8:00 A.M. to 5:00 P.M. (Central Standard Time) Monday thru Friday.  
If you prefer, you may write: Viking Range Corporation, P.O. Box 956, Greenwood,  
Mississippi (MS) 38930. The following information will be required: date of original  
purchase (a copy of sale receipt), model and serial numbers (located on bottom of  
unit), and a brief description of what has occurred with the product.  
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RECIPES  
Chicken Salad  
2 1/2 to 3 cups of cooked chicken  
5 strips of cooked bacon  
1/2 cup of almonds  
2 ribs of celery cut into inch pieces  
1/2 cup of mayonnaise  
1 tablespoon of parsley  
2 green onions  
1 teaspoon of lemon juice  
Dash of Worcestershire sauce  
Salt and pepper to taste  
Combine chicken, bacon, celery, parsley, and green onions in work  
bowl. Using the knife blade allow chicken and other ingredients to  
chop and mix well. While continuing to run the food processor add  
remaining ingredients through the feed tube. Chill and stir again  
before serving.  
May serve on crackers or over slices of ripe avocado and lettuce leaves.  
Chicken Puffs  
11/2 cups of cooked chicken cut into chunks  
1/2 cup parsley sprigs  
1-cup chicken broth  
1/2 cup vegetable oil  
1 tablespoon of Worcestershire sauce  
1/2 teaspoon of salt  
1/2 teaspoon of celery seed  
1/2 teaspoon of dry mustard  
1/2 teaspoon of onion powder  
1-cup flour  
4 eggs  
Place chicken and parsley in work bowl with knife blade and pulse until  
finely chopped. Remove chicken mix and set aside. In a large saucepan  
over high heat, mix broth, oil, and Worcestershire sauce. Bring to a  
boil. Stir the seasonings into the flour. When broth reaches a boil, add  
flour all at once. Stir until the dough forms a ball. Place dough into the  
mixing bowl. Add eggs one at a time, mixing well after each egg. Stir  
in chicken and parsley. Drop by spoonfuls onto baking sheet  
Bake at 450 degrees for 12-15 minutes  
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White Chocolate Chunk Cookies  
2 cups of flour  
2 teaspoons baking powder  
1/2 teaspoon of salt  
1/2 cup of softened butter  
1-1/2 cups of firmly packed brown sugar  
2 eggs  
1 teaspoon of vanilla  
1 package of white chocolate chunks  
Combine butter and brown sugar in work bowl and process until smooth.  
Add eggs and vanilla, mix well. Gradually add sugar, flour, salt, and bak-  
ing powder. Mix well and add chocolate chunks. Remove cookie dough  
from work bowl and spoon onto baking sheet by heaping tablespoonfuls.  
Bake at 350º 11 to 12 at minutes or until done. Cool on sheets for 1  
minute and then remove to wire racks for continuation of cooling.  
Olive and Sun-Dried Tomato Focaccia Bread  
1 cup of warm water  
2 teaspoons of active dry yeast  
1 teaspoon of sugar  
2 packets (5.5 ounce) of pizza dough mix  
Sliced black olives  
Sun dried tomatoes  
Olive oil  
In a small bowl combine the warm water, yeast and sugar and leave for  
15 minutes until frothy. Oil an 11x7 inch shallow baking tin,  
Place the dough blade in the work bowl of food processor. Add the  
pizza dough packets. While machine is running add the yeast mixture  
down the feed tube and mix until a soft dough forms. Knead for 2-3  
minutes until dough is a smooth texture.  
Remove the dough from the work bowl and place into the prepared  
baking tin, pushing the dough into the corners. Cover with oiled cling  
film and leave to rise in a warm place for about 30 minutes or until  
doubled in height.  
Preheat oven to 425 degrees. Make dimples all over the surface of the  
risen dough. Sprinkle with olives and sun-dried tomatoes and drizzle  
with olive oil.  
Bake for 10-15 minutes or until golden brown.  
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Mississippi Smoked Catfish Pate  
1/2 cup of Smoked catfish fillets  
1 package (8 oz.) cream cheese  
1 stick (1/2 cup) of softened butter  
1 small clove of garlic  
2 Tbsp lemon juice  
2 Tbsp white wine  
Dash of cayenne pepper  
Fit the knife blade into the food processor.  
Add all ingredients into processor and mix until smooth.  
Chill for several hours  
Mayonnaise  
2 large eggs or 4 yolks  
2 tablespoons of lemon juice  
2 teaspoons of Dijon mustard  
2 1/2 cups of oil  
Fit the knife blade into the food processor. Place the eggs, lemon juice,  
mustard, salt and 2 tablespoons of oil into the work bowl. Process for  
6 seconds. While the machine is running pour 1/2 cup of oil into the  
mixture. Gradually add the remaining oil while the machine continues  
to run. The mayonnaise will thicken as the oil is added.  
Makes approximately 3 cups.  
Basic White Bread  
4 cups of all purpose flour  
2 teaspoons of salt  
2 tbsp. of softened butter  
2 teaspoons of active dry yeast  
1 cup of warm water  
Fit the knife blade into the food processor. Add flour, salt, and butter  
and process for approximately 30 seconds.  
Add the dry yeast and pulse to combine. While still running processor,  
gradually add the water until the mixture forms a soft dough.  
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Remove the dough from the processor and put into a bowl and cover  
with an oiled piece of cling film. Leave in a warm place to rise for  
approximately 45 minutes or until doubled in size.  
Divide the dough into two and knead lightly by hand. Shape into  
rounds and place on an oiled baking tray. Cut a shallow “X” in the top  
of each loaf. Leave to rise for a further 30 minutes and preheat oven to  
425 degrees. Bake the bread for 25-30 minutes until golden brown.  
Leave to cool on racks before serving.  
Peanut Butter and Chocolate Cheesecake  
Crust  
16 2-1/2 inch square graham crackers, broken in half  
2 tablespoons of sugar  
3 tablespoons of softened butte  
Filling  
1-cup sugar  
1 thin yellow peel from a medium lemon cut into strips  
2 packages (8 oz.) of cream cheese  
4 eggs  
1/2 cup of lemon juice  
2 tablespoons of all-purpose flour  
1 cup of mixed peanut butter and chocolate chips  
Fit the knife blade into work bowl. Add graham crackers and sugar.  
Process until fine.  
With processor running, add butter through feed tube. Process until  
blended. Press mixture firmly into bottom and _ inch up sides of a 9-  
inch spring form pan. Chill.  
Add 1 cup of sugar and lemon peel to work bowl. Process until peel is  
finely chopped. Add cream cheese. Process until blended about 10-  
15 seconds. Add eggs, lemon juice, peanut butter/chocolate chips,  
and flour. Process until smooth, about 15-20 seconds.  
Pour into pan. Bake at 350º for 45-55 minutes, until edges are set and  
center is soft-set. Cool 1 to 2 hours on rack. Refrigerate at least 4  
hours. Remove pan and serve.  
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Stuffed Jumbo Mushrooms  
1 slice of white bread broken into pieces  
2 green onions  
1 clove of garlic  
14 ounces of jumbo mushrooms cleaned  
6 ounces of ground sausage  
1/2 teaspoon dry mustard  
1 teaspoon Worcestershire sauce  
1-2 tablespoons butter  
Parmesan cheese wedge  
1/2 cup shredded cheddar cheese  
Fit the knife blade into bowl. Add bread pieces. Process until finely  
crumbled. Set aside. With processor running, add green onions and  
garlic. Process until finely chopped.  
Remove stems from mushrooms. Add stems to work bowl. Process  
until finely chopped.  
In large saucepan over medium heat, cook sausage until no longer  
pink. Drain well. Add green onions, garlic, and mushroom stems.  
Cook vegetables until slightly tender.  
Add sausage mixture to work bowl. Add breadcrumbs, dry mustard,  
cheddar cheese and Worcestershire sauce to work bowl. Process until  
mixed approximately 5 seconds. Remove mixture from bowl and set  
aside.  
Position the parmesan/ice disc into the processor. Using the disc, grate  
1/2 cup of Parmesan cheese.  
Melt butter in skillet over medium heat. Add mushroom caps. Cook  
for 1 – 2 minutes on each side until slightly soft.  
Place on ungreased cookie sheets. Fill with sausage mixture. Sprinkle  
with grated Parmesan cheese. Bake at 350 degrees for 10 minutes or  
until hot and bubbly.  
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Cookies and Cream Ice Cream  
4 egg yolks  
1 cup of sugar  
1 cup of half and half  
3 teaspoons of vanilla  
10-12 Oreos or other chocolate biscuits  
1 cup of whipping cream  
Fit the stainless steel whip into the processor work bowl. Blend the  
yolks and sugar together until thick and pale.  
Add the vanilla and half and half in sauce pan and heat. When the  
cream is just below boiling point, and with machine running, pour the  
cream in a constant stream into the egg mixture through the feed tube.  
Blend for a few seconds.  
Transfer the custard into a clean saucepan and heat gently stirring con-  
stantly until sauce begins to thicken. This will take about 10 minutes.  
Leave to cool.  
Using the knife blade chop the Oreos or biscuits in the processor. Stir  
into the custard mixture.  
Whip the double cream in the food processor using the stainless steel  
whip until it forms soft peaks. Fold the cream into the custard.  
Pour into a freezer container with a lid and freeze for one hour.  
Remove and stir well, then freeze again, for at least 2 hours or until  
hard.  
Remove the ice cream from the freezer 30 minutes before you want to  
serve it to allow it to soften slightly.  
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Flaky Pie Dough  
1 2/3 cups-all purpose flour  
1/2 teaspoon of salt  
5 ounces unsalted butter, cut into cubes and well chilled  
6-8 tablespoons of ice water  
Makes two 8” or 9” pie crusts  
Fit the detachable shaft, work bowl, and knife blade onto the power  
base.  
Add the flour and salt and pulse two or three times to “sift” the dry  
ingredients together.  
Add the cold butter cubes and pulse again 8-10 times to cut in the  
butter, until the butter bits are about the size of peas.  
Add the ice water one tablespoon at a time, pulsing once after each  
spoonful. After six tablespoons of water, remove the work bowl lid. Using  
a spoon, scoop out some of the dough mixture, squeeze in your hand. If  
this does not hold together, add more ice water, pulsing after each addi-  
tion.  
Remove the knife blade, turn the mixture onto the counter, and shape  
into a disc. Wrap the dough in plastic wrap and refrigerate at least one  
hour before rolling out.  
For longer storage the dough may be frozen.  
Mimosa Cocktail  
1 cups freshly squeezed orange juice  
1 bottle chilled sparkling wine or champagne  
Serves 6  
Cut well chilled oranges in half to prepare for pressing.  
Fit the detachable drive shaft and work bowl onto power base, place  
the citrus sieve over the bowl and lock into place. Place the citrus cone  
over the shaft until it fits properly.  
Turn the power unit on, then press the orange halves down onto the  
rotating cone to extract juice.  
Pour one sixth of the juice into each of six wine glasses. top each glass  
with sparkling wine or champagne. The usual portion of orange juice to  
sparkling wine is three to one, but may vary according to taste.  
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LOW CARBOHYDRATE RECIPES  
Creamy Crab Dip  
1/2 cup of mayonnaise ( note recipe on page 11)  
1/2 cup of sour cream  
1 teaspoon Old Bay seasoning  
1 teaspoon on lemon juice  
1 can of white crab meat, drained  
2 green onions  
2 tablespoons of chopped yellow bell pepper  
Salt  
Freshly ground pepper  
In the mini processor bowl, chop green onions and bell pepper, set  
aside. Position knife blade in work bowl. Add all ingredients and mix  
until smooth. May serve with celery.  
Low Carb Fiesta Cornbread  
1/2 cup of low carbohydrate baking mix  
1/2 cup of wheat gluten  
3 eggs  
1 cup of milk  
4 ounces of jalapeno jack cheese  
2 banana peppers  
1/3 cup vegetable oil  
Preheat oven to 450 degrees. With shredding disc, shred the cheese  
and set aside. In mini work bowl, process banana peppers until finely  
chopped. Set aside.  
Position knife blade into work bowl. Add bake mix, gluten, eggs and  
milk. Process together. Add cheese and peppers.  
Pour oil into an 8-inch square baking pan and place on middle rack of  
oven. Heat for 10 minutes until very hot. Pour batter in, bake 15 min-  
utes. Lower temperature to 350 degrees; cook additional 20 minutes  
until top is brown.  
Cool on wire rack  
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UL approved  
© 2004, Viking Range Corporation  
Specifications subject to change without notice.  
Viking Range Corporation  
111 Front Street  
Greenwood, Mississippi (MS) 38930 USA  
(662) 455-1200  
For product information: 1-888-VIKING1 (845-4641)or visit the Viking web site at  
F20310  
17  
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