Viking VHB300 User Manual

Viking Professional Hand Blender  
Use and Care Instructions and Recipes  
Congratulations! You have just purchased a Viking Professional Hand  
Blender. The professional grade hand blender offers a variety of functions  
from blending to chopping. This versatile countertop appliance is useful for  
blending one smoothie or puréeing a pot of soup for the whole family.  
vikingrange.com  
®
VHB300 Professional Hand Blender  
low speed  
high speed  
power/pulse  
control  
motor housing  
lock and  
release  
buttons  
(second button in rear of motor housing)  
stainless steel  
blending  
attachment  
3
SAVE THESE INSTRUCTIONS  
Please use these setup instructions before attempting to use this hand blender.  
Failure to follow the instructions may result in injury or voiding of the warranty.  
BEFORE USING THE FIRST TIME  
• Before using the product for the first time, remove all attachments  
from their packaging.  
• Wash all accessories and stainless steel blade and shaft. Dry with a  
clean dry towel.  
ASSEMBLING THE VIKING PROFESSIONAL HAND BLENDER  
• Make sure unit is unplugged before  
installing or removing attachments.  
• Install attachments (stainless steel  
blending attachment or stainless  
steel whisk) by aligning the motor  
housing with the attachment. The  
attachment will lock into place.  
• Remove the attachments by  
pressing both buttons simultaneously  
on the bottom of the motor housing  
and gently removing the attachment  
from the motor housing.  
OPERATING THE VIKING PROFESSIONAL HAND BLENDER  
It is recommend that the hand blender is used for only a maximum of  
one minute while processing continuously. This prevents the unit from  
overheating and shutting down. Most any item(s) being  
blended/chopped can be thoroughly processed in less than one  
minute.  
4
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 appropriate electrical wall outlet.  
3. Insert the stainless steel blending or whisk attachment into mixture  
for blending.  
4. Turn power on by pressing and holding the black buttons in the  
middle of the motor body for either speed – top button for low  
speed and lower button for higher speed. The button must be  
pressed for power, the unit will shut off once the button is released.  
5. When blending is complete release power button before removing  
blender from mixture.  
6. Make sure unit is off and unplugged from power source before  
removing attachments.  
Note:  
Stainless Steel  
Stainless Steel  
Blending Attachment  
Whisk Attachment  
whisk  
gear box  
The blender should never be immersed into mixtures which exceed the  
height of the blending or whisk attachment. Do not submerge the  
motor body into any type of liquid or mixture.  
5
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  
Chopper Attachment  
cover and insert the blade into bowl.  
3. Add small amounts of food to be  
chopped.  
chopper  
head  
4. Attach the chopper head to the bowl  
and lock into place by turning to the  
right.  
5. Insert the motor housing into the top  
of the lid.  
chopper  
bowl  
6. Plug unit into proper electrical outlet.  
7. Press the power button to activate  
chopper  
blade  
while holding both the bowl and the  
motor body.  
chopper  
base/lid  
8. When chopping is complete remove  
the motor housing by pressing the  
two buttons on the bottom of the  
motor housing. Remove lid and blade.  
9. Make sure unit is off and unplugged from power outlet before  
removing attachments.  
Note:  
Only use the chopper to chop small amounts of food such as meat,  
cheese, onions, herbs, garlic and nuts. For better performance fill the  
chopper approximately half full.  
USEFUL TIPS  
• Cut foods into smaller pieces for ease of chopping when using the  
chopper attachment.  
• Insert the hand blender into product to be processed before turning  
the unit on to avoid splashing, especially with hot liquids. Also turn  
the unit off before removal from the mixture.  
• When blending on a cooking surface, turn the burner off before  
blending in the saucepan. Failure to do this may cause harm to the  
hand blender.  
• For optimal blending allow the blender to be immersed at an  
angle allowing air flow, thus blending more consistently.  
• Remove hard items from the mixture before blending.  
6
• 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 proper electrical outlet.  
• The unit is not blending properly. Are the attachments installed  
correctly? Remove attachments and reattach.  
If any other issues may arise please call 1-800-216-5775 to speak  
to a service representative. The service representative will be  
glad to assist you with any issue. Please do not return the product to  
the place where it was purchased.  
CLEANING AND SERVICE  
• Always switch off and unplug before cleaning.  
• Handle blades with extreme care, as they are sharp.  
• Do not put motor housing in the dishwasher.  
• Some foods may discolor the chopper bowl and mixing cup. This is  
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.  
• Never immerse or run water over the motor housing. Always wipe  
clean with a damp cloth.  
• Wash all attachments with warm soapy water. The stainless steel  
blending attachment and the stainless steel whisk attachment may be  
cleaned by using them in the mixing cup filled with warm soapy  
water.  
7
VIKING PROFESSIONAL HAND BLENDER  
ONE-YEAR FULL WARRANTY  
Viking Professional Hand Blenders/attachments/accessories 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 purchase. Viking  
Range Corporation, warrantor, agrees to repair or replace, at its option, any  
hand blender which fails or is found to be defective during the warranty 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  
purchase. 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 loca-  
tions, and other factors.  
This warranty shall apply to products purchased and located only in the United  
States. Products must be purchased in the country where service is requested.  
Warranty labor shall be performed by an authorized Viking Range Corporation  
service agency or representative. Warranty shall not apply to damage resulting  
from abuse, accident, natural disaster, and loss of electrical power to the prod-  
uct for any reason, alteration, outdoor use, improper operation or repair or serv-  
ice of the product 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 other-  
wise. Some jurisdictions do not allow the exclusion or limitation of incidental or  
consequential damages, so the above limitation or exclusion may not apply to  
you.  
The return of the Owner Registration Card is not a condition of warranty cover-  
age. 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, and a brief description of what has occurred with the product.  
8
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 desired consistency.  
EMULSIFIED VINAIGRETTE DRESSING  
1 egg  
1
1 ⁄  
2
teaspoons salt  
1
4
teaspoon white pepper  
1
1 ⁄  
2
teaspoons paprika  
teaspoons dry mustard  
teaspoons sugar  
1
1 ⁄  
2
1
1 ⁄  
2
1
1 ⁄  
2
teaspoons herbs de Provence  
Cayenne pepper to taste  
1
4
cup wine vinegar or cider vinegar  
4
1
1 ⁄ cups salad oil  
3 tablespoons lemon juice  
Gather all ingredients and hold at room temperature. Room-tempera-  
ture ingredients emulsify more easily than cold ones. Whip eggs with  
the stainless steel whip and add to the mixing cup. With the eggs in  
the mixing cup add all dry ingredients and approximately 1 tablespoon  
of vinegar to the egg. Using the stainless blending attachment of the  
hand blender, begin to emulsify adding the oil slowly and continue  
until you have incorporated the rest of the ingredients.  
Adjust to flavor and consistency. Refrigerate until served.  
9
FRENCH VINAIGRETTE DRESSING  
2 teaspoons salt  
1 teaspoon white pepper  
1
2
4
teaspoon sugar  
teaspoon dry mustard  
1
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 desired consistency using the  
stainless blending attachment.  
CREAM OF BROCCOLI SOUP  
1
2
2
cup butter  
cup chopped onions  
1
1 pound chopped broccoli  
1
2
cup flour  
1 quart heated chicken stock  
1 cup milk  
1
4
cup heavy cream  
Sea salt and white pepper to taste  
Melt butter in a medium saucepan over low heat. Chop onions using  
the optional chopper attachment. Add onions and broccoli and sauté  
for about 10 minutes or until onions are softened. Stir in flour to form a  
roux and cook on low heat for 5 minutes, stirring constantly. Pour heat-  
ed chicken stock into the pan, whisking into the roux. Bring to a sim-  
mer and cook for about 15 minutes, stirring frequently. Remove the pan  
from the cooking surface. Place the hand blender stainless steel blend-  
ing attachment into the soup and blend until smooth. Add milk, cream,  
and seasonings and slightly blend again. Return the pan to the heat  
and thoroughly warm, but do not boil.  
10  
SHRIMP REMOULADE NAPOLEON  
3 eggs  
1
4
cup milk  
3 slices green tomatoes  
1 cup flour  
1 cup breadcrumbs  
Vegetable 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 breadcrumbs. Fry the tomatoes in the  
oil, drain. Mix the shrimp with the spicy Remoulade sauce (see recipe  
below). Place one fried tomato slice on a plate. Top with half the  
shrimp mixture. Top with another tomato slice and the remaining  
shrimp mixture. Top with the remaining tomato slice. Garnish with one  
shrimp and chopped green onions.  
SPICY REMOULADE SAUCE  
1 tablespoon yellow mustard  
1
3
3
cup Creole mustard  
cup ketchup  
1
3 tablespoons white vinegar  
2 tablespoons horseradish  
3 tablespoons Worcestershire  
1
4
2
teaspoon paprika  
cup finely minced celery  
1
1 tablespoon chopped parsley  
1 teaspoon hot sauce  
1 teaspoon salt  
1 teaspoon minced garlic  
1 teaspoon lemon juice  
1 egg  
1 teaspoon vegetable oil  
Combine all ingredients in the mixing cup. Thoroughly mix with the  
hand blender stainless steel blending attachment.  
11  
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 hand blender. Place 2 tablespoons of  
the prepared sauce in small bowl for glaze. Mix the chicken pieces into  
remaining sauce; let stand 10 minutes.  
Thread the chicken pieces onto 4 skewers, spacing pieces 1/2-inch  
apart. Sprinkle lightly with salt and pepper. Grill the chicken skewers  
until cooked through and slightly charred, brushing with glaze and turn-  
ing often, about 8 minutes. Sprinkle with sesame seeds.  
12  
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 day, cook beans in same water  
adding l tablespoon salt, until the beans are almost tender.  
Combine garlic, l teaspoon salt, cumin, oregano and mustard. Heat  
the olive oil in a medium sauté pan and sauté onions for 5 minutes.  
Add the green peppers and jalapeno and continue to sauté until veg-  
l
etables are tender. Stir in the seasonings and lemon juice. Add ⁄  
2
cup  
liquid from the beans. Cover and simmer about 10 minutes. Add this  
mixture to the beans and continue to cook until flavors are blended,  
about an hour.  
To thicken the soup, remove l cup of beans and liquid and put in a 2-  
cup glass measuring cup. Puree the beans and liquid with the hand  
blender; return to soup. Or, use the hand blender stainless blending  
attachment directly in the pan of beans to reach the desired amount of  
pureed beans. Serve in bowls with a small mound of rice, and garnish  
with finely chopped green onion tops and shredded cheese.  
13  
GAZPACHO  
1 clove garlic – chopped  
1
2
2
small red onion – chopped  
red bell pepper – deseeded and chopped  
green bell pepper – deseeded and chopped  
1
1
2
1 cup cucumber – peeled, deseeded and chopped  
3 cups tomato juice  
1 tablespoon extra virgin olive oil  
1 teaspoon white wine vinegar  
1
4
2
teaspoon sea salt  
teaspoon ground black pepper  
1
Using the optional chopper attachment, chop the garlic, onion, bell  
pepper, and cucumber.  
Place all ingredients in a large bowl and using the hand blender stain-  
less blending attachment mix until smooth. Chill in the fridge until  
ready to serve.  
For a spicy kick add a few drops of hot sauce.  
The flavors of gazpacho develop over time, so allow the soup to chill in  
the refrigerator for at least 20 minutes, or up to a day ahead.  
14  
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
2
4
teaspoon salt  
teaspoon curry powder  
teaspoon ground white pepper  
1
1
8
Preheat oven to 400ºF. Cut squash in half and remove seeds. Wrap the  
squash in aluminum foil and bake for one hour or until tender. Boil two  
large chicken breasts and save stock for later use. Using the optional  
chopper accessory or using a knife chop onion and garlic.  
In a large sauce pot over medium heat, melt butter. Add onion and  
garlic and sauté until soft, approximately 5 minutes. Squash pulp from  
the baked squash, add one cup of chicken stock, and add to the sauce  
pot. Using the stainless steel blending attachment of the hand blender,  
blend ingredients in sauce pot until smooth. Add seasonings, chopped  
boiled chicken, and the remaining 4 cups of chicken broth. Simmer,  
uncovered about 20 minutes.  
Soup may be served topped with sour cream, yogurt, chives, parsley,  
or chutney.  
FRUIT SMOOTHIE  
1 cup flavored yogurt  
1 cup frozen strawberries  
1 cup frozen blueberries  
1 tablespoon honey  
Place ingredients in mixing cup and using the stainless steel blending  
attachment blend until smooth.  
15  
CHOCOLATE 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 creamy. Peanut  
butter cups may be added.  
MAYONNAISE  
2 large eggs or 4 yolks  
2 tablespoons lemon juice  
2 teaspoons Dijon mustard  
1
2 ⁄  
2
cups vegetable oil  
Combine all ingredients in the mixing cup and use stainless blending  
attachment to combine all ingredients until they become creamy.  
Agency certified for home use  
© 2006, Viking Range Corporation  
Specifications subject to change without notice.  
Viking Range Corporation  
111 Front Street  
Greenwood, Mississippi 38930 USA  
(662) 455-1200  
For product information: 1-888-VIKING1 (845-4641)or visit the Viking web site at  
vikingrange.com  
F20258  
16  

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