HSN7C_RiceCooker09 5/28/09 5:46 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact Consumer Relations for service PHONE: 1-800-275-8273 or
visit our website at www.wphousewares.com Please read operating instructions
before using this product.
Please keep original box and packing materials in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BDRCRS007 Printed in China REV 3.0
Wolfgang Puck
Stainless Steel Steamer &
7-cup Rice Cooker with Detachable Lid
Use and Care
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary to Wolfgang Puck World Wide.
HSN7C_RiceCooker09 5/28/09 5:46 PM Page 1
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the following:
1Read all instructions carefully.
2Do not touch hot surfaces. Use handles only.
3To protect against risk of electric shock, do not immerse appliance, cord, or plug in water or other liquid.
4Close supervision is necessary when any appliance is used by or near children.
5Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance.
6Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to an authorized service facility for examination, repair, or electrical or mechanical adjustment.
7Do not place on or near a hot gas or electric burner, or in a heated oven.
8The use of accessory attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock, or injury.
9Do not use outdoors.
10Do not let cord hang over edge of table or counter or touch hot surfaces, including the stove.
11Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12Do not use this appliance for other then intended use.
13Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect turn any control to “OFF”, then remove plug from wall outlet. Always hold the plug, never pull the cord.
14To reduce the risk of shock, cook only in removable container.
15To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
ADDITIONAL SAFETY
INFORMATION
GROUNDING INSTRUCTIONS: This appliance must be grounded. It is equipped with a 3-prong cord having a grounded plug. The plug must be plugged into an outlet which is properly installed and grounded.
Warning: Improper use of the grounded cord can result in the risk of electric shock. Consult a qualified electrician if necessary. Do not attempt to defeat this safety feature by modifying plug.
A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. If it is necessary to use an extension cord, it should be positioned such that it does not drape over the counter or tabletop where it can be pulled on by children or tripped over and:
A.Use only 3-prong extension cord with 3-blade grounding plug.
B.The marked rating of the extension cord must be equal to or greater then the rating of this appliance. The electrical rating is listed on the bottom of this unit.
Before Your First Use
Carefully unpack the Steamer/Rice Cooker and remove all packaging materials. Wash all removable parts (inner lid, inner pot, condensation collector, steaming tray, measuring cup & scoop and clean according to the Care & Cleaning instructions in this manual.
Warning: Do not immerse Steamer/Rice Cooker housing or power cord in water or any other liquid. Reassemble the unit after cleaning.
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Wolfgang Puck, owner of the famous Spago restaurants and one of the most influential chef-restauranteurs in America, is credited with reviving California’s rich culinary heritage. His cooking innovations, a result of blending fresh
California ingredients with his classical French techniques, are enjoyed by world leaders, stars and fellow chefs alike. He established other trend-setting restaurants like Postrio in San Francisco, Chinois on Main in Santa Monica, Trattoria del Lupo, Cut, and his latest creation, Jai, an Asian fusion restaurant in San Diego. Home chefs can also share Mr. Puck’s talents through his cookbooks, cutlery, cookware and, of course, through his appliances!
Table of Contents
Important Safeguards |
1 |
Before Your First Use |
2 |
About Wolfgang Puck |
3 |
Know Your Steamer/Rice Cooker |
5 |
Caution |
7 |
Removing the Detachable Lid |
9 |
Attaching the Detachable Lid |
10 |
Placing the Steaming Trays |
10 |
Using Your Steamer/Rice Cooker/ |
|
to Cook Rice |
1 1 |
Using Your Steamer/Rice Cooker/ |
|
to Steam Vegetables |
12 |
Helpful Hints |
13 |
Care & Cleaning |
14 |
Vegetable Steaming Chart |
15 |
Recipes for Using Steaming Trays |
16 |
Main Dish and Side Dish Recipes |
39 |
Dessert Recipes |
60 |
Limited Warranty |
74 |
Contact Information |
Back |
3
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Know Your Steamer/Rice Cooker
Steamer/Rice Cooker Pot
Steamer/Rice Cooker Housing
Stacking Steaming
Tray
Glass Lid
Inner Steaming Tray
Measuring Cup
Carrying Handle
Power Cord
Detachable
Lid Stem
Scoop
Lid Release Button |
Condensation |
|
Collector |
Detachable Lid
5 |
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Caution
Be sure to observe the following to prevent malfunction that may cause an accident:
1Measure the quantity of rice and water according to the Instructions on pages 1 1 - 12.
2Clean the Steamer/Rice Cooker, particularly the condensation collector, after each use (see Care & Cleaning section of this manual).
3Set the unit on a stable, level surface.
4DO NOT expose to water, high humidity, or heat sources. DO NOT use the pot directly on an open flame.
5Be sure to keep the unit out of the reach of children.
6Keep holes that drain into the condensation collector clean and free of debris.
7Cooking with the switch in KEEP WARM position will cause low heat cooking and this will not cook the rice properly.
8The unit becomes hot when in use. DO NOT touch the Lids, Trays or Rice Cooker Body while in use. Do not place your face or hand directly over the steam coming from the cooker.
9Always keep the outside bottom of the pot and the heating plate clean and dry. Any foreign matter between them will cause the unit to malfunction.
10DO NOT tilt the Steamer/Rice Cooker on its edge or place it upside down with its power supply plug connected or with food in the pot as this may cause damage to the cooker or injury to yourself. When tilting or placing the Steamer/Rice Cooker upside down, make sure to disconnect the power supply plug.
Caution
11Do not fill the unit above the MAXIMUM CUP MARKING.
12The lid must be closed tightly in the latched position at all times during cooking. (i.e. The unit must not be operated with the lid opened).
13DO NOT cover the lid with a cloth. The lid may deform or change color.
14DO NOT damage the power cord and do not attempt to repair it if it is damaged.
15Never attempt to customize the cord. Keep the cord away from high temperatures. Avoid unnecessary bending, twisting and pulling on the cord. Never place heavy objects on the cord or attempt to tie it up. Using a damaged power cord can lead to electrical shock, shorting or fire.
16Ensure that the plug fits all the way into the outlet, partially plugged-in cords may cause electric hazard.
17DO NOT MOVE the unit while cooking.
18Use only 2 steaming trays during the same cooking cycle with the Rice Cooker function to ensure best cooking results.
19Your Steamer/Rice Cooker can steam foods and cook rice simultaneously, however, when cooking rice and steaming at the same time, do not exceed two steaming trays (including the inner tray). If not cooking rice or other foods in the inner pot then all three trays can be used for steaming at the same time. As a general rule, use one cup of water per tray when steaming. If using all three trays, you would fill the inner pot with 3 cups of water and depress the C00K button.
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Removing the Detachable Lid
Figure 1
Figure 2
Figure 3
2
1
1To remove the Detachable Lid, first remove the Condensation Collector located under the Lid hinge by pulling it away from the Steamer/Rice Cooker Housing. See Figure 1.
2Remove the Detachable Lid by pushing the Detachable Lid Stem in while lifting the lid straight up. See Figures 2 and 3.
3Do not attempt to remove the Inner Lid or silicone gasket. See
Figure 5. Do not place the Removable Lid in the dishwasher. Simply wash the Inner Lid with warm soapy water and rinse thoroughly.
4If needed, the Condensation Valve can be removed in order to rinse the steam vent. To remove the inner condensation valve, turn it counter-clockwise and lift straight up. See Figure 3.
Inner Lid
Silicone Gasket
Figure 4 |
Figure 5 |
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Attaching the Detachable Lid
1To attach the Detachable Lid, slide the Lid Stem into the Lid Stem Receptacle on the Steamer/Rice Cooker Housing. Push straight down until the Lid clicks in place.
CAUTION: Ensure that your Lid Stem is locked in place by attempting to
remove it by pulling straight up. A Figure 1 Serious burn injury can occur if you try
to move your Steamer/Rice Cooker without the Lid locked into place.
2Replace the Condensation Collector by pressing straight in over the Lid Stem until snaps into place.
Figure 2
Placing the Steaming Trays
Your Wolfgang Puck Steamer / Rice Cooker comes with 3 steaming trays, two with side handles that stack on top of the Rice Cooker, and one internal tray with no side handles that will nest directly inside the Rice Cooker Pot. Simply place the Inner Rice Cooker Pot inside the rice cooker, and add 1 cup of water per steaming tray used. Take the Inner Steaming Tray (see Figure 3) and nest it
Figure 3 inside the Rice Cooker Pot. Then place the desired number of external trays on top (see Figure 4) followed by the Glass Lid.
Figure 4
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Using Your Steamer/Rice
Cooker to Cook Rice
1Only measure rice with the enclosed measuring cup. For best results rinse measured rice until the water becomes relatively clear (see “Helpful Hints” section for details).
2Place rinsed rice in the pot, add water. For 7 cups of uncooked rice (yields 14 cups of cooked rice), measure 7 full scoops of rice, using the rice measure included with your unit. Add to the Steamer/Rice Cooker Pot.
3Add water to the 7 cup line on the inside of the pot. Always add the rice to the pot BEFORE adding the water to the pot. The water level marked on the inner pot is based upon having rice added already.
4Place the pot in the Steamer/Rice Cooker.
5Close the outer lid. The lid is properly closed when it clicks.
6Plug in and immediately press the switch down to “Cook”. The “Cook” indicator light will illuminate to indicate the rice is cooking.
7The Steamer/Rice Cooker will automatically switch to “Keep Warm” when the cooking process has completed. The Keep Warm function will continue until the unit is unplugged.
8Open the Steamer/Rice Cooker by pressing the release button on the handle. Be sure to open the lid facing away from you to avoid any hot steam.
9Remove and clean the condensation collector after every use.
Using Your Steaming Trays
Using the Inner Tray only
1Pour 1 cup of water into the Inner Pot.
2Place Inner Pot in the Rice Cooker Housing and place the Inner Steaming Tray inside the pot.
3Add ingredients to Steaming Tray (see “Steaming Chart” in this manual for suggested cooking times).
4When using the Inner Steaming Tray it is not necessary to use the Glass Lid, simply use the Rice Cooker Lid. The Lid is properly closed when it clicks.
5Plug in and immediately press the switch down to “COOK”. The “COOK” indicator light will illuminate to indicate that the steaming process has started.
6Time the cooking manually as the unit will automatically switch to “KEEP WARM” should the water evaporate.
Using Multiple Trays
When using more than one tray to steam you must use the Glass Lid that comes with your steamer.
1Place 1 cup of water into the Inner Pot for each Steaming Tray used. For example, if using all three trays (1 inner that nests inside the rice pot, and two stacking) place 3 cups of water into the inner pot.
2Add ingredients to Steaming Trays (see “Steaming Chart” in this manual for suggested cooking times). Place the ingredients with the least amount of cooking time required on top and place the Glass Lid on the tray.
3Plug in and immediately press the switch down to “COOK”. The “COOK” indicator light will illuminate to indicate steaming process has started.
4Time the cooking manually as the unit will automatically switch to “KEEP WARM” should the water evaporate.
Steaming is one of the oldest ways to cook foods. It has been around for many thousands of years and is both healthful and economical. Steamed fruits and vegetables are highly regarded among chefs for their color, texture and flavors that are far superior to other cooking methods such as boiling or blanching. This is because steaming is a very gentle way
to cooking.
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Helpful Hints
•Using the Keep Warm function for more than 5 hours may cause discoloration or an odor in the rice.
•You can adjust the amount of water and/or rice to your own taste preferences.
•When steaming vegetables please reference the steaming chart in this manual. The charts are merely a guide, you may wish to adjust the times according to your own taste preferences.
Washing Rice
When rice is milled some bran and residues adhere to the surface of the rice. You can remove these residues by first washing the rice with water before cooking. This will remove excess starch & residues, which will provide you with much whiter, fluffier rice.
Remember to always use the measuring cup provided to accurately measure the rice. Add the desired amount of rice to the Steamer/Rice Cooker inner pot. Fill with cold water until all of the
rice is submerged. Wash the rice by simply stirring the rice around in the water and rubbing between your hands. You will notice that the color of the water will become cloudy as the rice is cleaned. Without spilling the rice tip the inner pot to remove the cloudy water and repeat several times until the water remains clear.
Cooking other types of rice
Your Wolfgang Puck Steamer/Rice Cooker can handle a wide variety or rice such as long grain rice, wild rice, yellow rice, brown rice, basmati rice, etc. When cooking rice other than short grain white rice it will be necessary to increase the amount of water by 1.5 – 2 times more than the standard short grain white rice recipe. Adjust to suit your own personal taste.
A note about the measuring cup provided with your
Steamer/Rice Cooker
Your Steamer/Rice Cooker is able to cook a maximum of 7 cups of raw rice, which is the equivalent of 12 cups of cooked rice. A rice cooker cup is equivalent to 6 ounces, or approx 3/4 of a cup. This is why it is important to use the measuring cup that comes with your Steamer/Rice Cooker and not a standard 8-ounce cup measure.
Helpful Hints cont.
•If the Steamer/Rice Cooker switches to KEEP WARM before the food is done, you probably need to add more liquid.
•Foods that are overly sweet or oily can cause the Steamer/Rice Cooker to switch to KEEP WARM earlier than desired. If this happens, add some liquid like water, wine, stock, milk or juice.
•When baking in the Steamer/Rice Cooker, it is usually necessary to push COOK more than once. You will need to wait for about 10 minutes after the machine switches to KEEP WARM to be able to press it back to COOK. This is normal.
•The temperature of the KEEP WARM setting is a little over 180 degrees. This is hot enough to very gently cook foods and far too hot for any bacteria to grow or for food to spoil. It is very safe to keep foods at this setting for several hours.
•Do not double recipes in the Steamer/Rice Cooker. The tightly closed lid will force excess liquid out of the steam vent if you do.
•Use only 2 steaming trays during the same cooking cycle with the Rice Cooker function to ensure best cooking results.
Care & Cleaning
1DO NOT immerse the Steamer/Rice Cooker in water.
2Clean the Steamer/Rice Cooker Housing with a damp cloth. DO NOT use abrasive cleaners as this would scratch the surface of the Housing.
3Wash the Steamer/Rice Cooker Pot, Lid, Steaming Trays, Measuring Cup, Scoop and Condensation Collector in warm soapy water.
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Fresh Vegetable
Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer tray.
VEGETABLE |
QUANTITY |
TIME |
Asparagus, stems |
1 pound |
10 to 12 minutes |
trimmed |
|
|
Green or Wax Beans, |
1/2 pound |
12 to 13 minutes |
whole |
|
|
Broccoli, spears |
3/4 pound |
13 to 15 minutes |
Broccoli, flowerets |
3/4 pound |
12 to 14 minutes |
Cabbage, |
1/2 medium head |
16 to 18 minutes |
cut into 4 wedges |
(1 pound) |
|
Carrots, 1-inch slices |
1/2 pound |
10 to 12 minutes |
Carrots, 1-inch slices |
1 pound |
13 to 15 minutes |
|
stir halfway |
|
|
through cooking |
|
Cauliflower, flowerets |
1 pound |
12 to 14 minutes |
|
(about 6 cups) |
|
Corn-on-the cob, |
2 ears |
12 to 14 minutes |
each halved |
|
|
Red or white potatoes, |
1 pound |
18 to 20 minutes |
medium, quartered |
|
|
Red or white potatoes, |
2 pounds medium |
27 to 30 minutes |
medium, quartered |
stir halfway |
|
|
through cooking |
|
Sweet potatoes, |
1 pound |
19 to 20 minutes |
medium, quartered |
|
|
Snow peas |
1/2 pound |
8 to 9 minutes |
Spinach, stems trimmed |
1/2 pound |
10 to 11 minutes |
Zucchini or summer |
1 pound |
11 to 12 minutes |
squash, sliced |
|
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Recipes for Using Steaming Trays
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Steamed Halibut and Red Bell
Peppers with Quinoa
Makes 4 Servings
INGREDIENTS
4 small halibut filets
1 tablespoon white miso paste 1/4 white onion, julienned
2 red bell peppers, julienned
3 cups baby carrots
11/2 cups quinoa, preferably organic
1clove garlic, minced
2 cups chicken stock or broth, canned is fine Kosher salt and fresh pepper to taste
METHOD
1Place halibut in Steamer Tray and spread miso paste on each one; top with onions.
2In second Steamer Tray, add carrots and bell peppers.
3In a fine strainer, rinse the quinoa grains under cold water for 2 - 3 minutes to remove natural coating. If you skip this step the quinoa will taste bitter.
4Add quinoa to Steamer/Rice Cooker Pot and add garlic and broth, season all to taste.
5Stack halibut on top of carrots and quinoa; add lid and press COOK.
6Check halibut after 5-8 minutes of active steaming. Remove when cooked thorough.
7Remove carrots when crisp-tender, about 2 minutes more.
8Quinoa is finished when machine chimes.
9Remove and serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Pad Thai
Makes 2 Servings
INGREDIENTS
1 box pad thai stir-fry rice noodles with sauce 2 cups water
1/2 cup fresh vegetables
1/2 pound medium shrimp, peeled and deveined
METHOD
1Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray on top with shrimp and vegetables. Press COOK.
2After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir, close lid, and let cook for 5 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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Steamed Chicken Breasts
with Coconut Rice
Makes 4 Servings
INGREDIENTS
4 individual small skinless, boneless chicken breasts, trimmed
4 teaspoons fresh ginger, minced and divided
4 teaspoons garlic, minced and divided
4 teaspoons fresh jalapeño, minced and divided
4 tablespoons cilantro, chopped and divided Kosher salt and fresh pepper, to taste
3 cups fresh snap peas
2 cups Jasmine rice
1 cup unsweetened coconut milk
3 cups chicken broth or stock Soy sauce, for serving
METHOD
1Season chicken breasts with half each of the ginger, garlic, jalapeño and cilantro.
2Place into Steamer Tray, slightly overlapping to fit if necessary; season to taste.
3Add snap peas to second Steamer Tray.
4Stack Steamers placing the peas tray on top of the chicken tray.
5Combine rice, coconut milk and broth and pour into Steamer/Rice Cooker Pot; add Glass Lid.
6Press COOK. After 8 - 10 minutes of active steaming, check chicken and snap peas for doneness.
7Remove when cooker has completed cooking cycle; close lid and cook rice until machine chimes.
8Remove, fluff rice and serve with soy sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Beer Braised Baby Back Ribs
Makes 2 - 3 Servings
INGREDIENTS
1/2 slab baby back ribs, cut in 4 pieces 1/2 teaspoon seasoning salt*
2 teaspoons olive oil
6 ounces beer 1/2 cup stock
3/4 cup barbecue sauce
METHOD
1Wash the slab of ribs and pat dry. Season with salt rub.
2Turn Steamer/Rice Cooker to COOK and add oil. When hot, add ribs and brown on meat side.
3Add beer, stock, and barbecue sauce. Press COOK and let cook for 1 hour.
SERVING IDEAS
Place steamer tray on top for the last ten minutes with 2-3 small ears of corn.
*If you do not have a favorite seasoning salt, you can blend in equal proportions of salt, pepper and paprika.
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Corned Beef and Cabbage
Makes 3 - 4 Servings
INGREDIENTS
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired 1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges 4 small red bliss potatoes, scrubbed
METHOD
1Place brisket, beer and stock into the Steamer/Rice Cooker Pot. Close lid and press COOK.
2Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has evaporated, cooker will switch to KEEP WARM. Add 1 more cup liquid if needed and add cabbage and potatoes to steamer tray.
3Close lid and press COOK again for 20 minutes or until cabbage and potatoes are tender.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Soy Steamed Salmon Filets
with Shiitake Brown Rice
This recipe is so healthy but is also very pretty and full of flavor. It is a real treat and a snap to prepare. The busier my life gets, the more grateful I am to have a Steamer/Rice Cooker and wonderful recipes like this.
Makes 2 Servings
INGREDIENTS FOR STEAMED SALMON
2 salmon filets, 3-4 ounces each
1 tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne strips
1 green onion, cut into julienne strips
1 big clove garlic, cut into julienne strips
INGREDIENTS FOR RICE
2/3 cup brown rice, preferably organic 1 1/4 cup stock or water
1 bay leaf
2 teaspoons olive oil
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water, squeeze to remove excess water (use this leftover liquid
in place of part of the stock called for, if desired) 2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes kosher salt and pepper, to taste
1 green onion, sliced thinly on the bias
METHOD
1Place salmon in steamer tray. Set on a plate to catch any dripping. Rub mushroom soy sauce over salmon. Top evenly with ginger, green onion and garlic. Set aside to marinate for 20 minutes.
2Add remaining rice ingredients, except for green onion, into Steamer/Rice Cooker Pot. Stir, close, and press COOK. After 20 minutes, add tray with salmon. Cook 5-10 minutes or until fish is done to your liking.
3When Steamer/Rice Cooker switches to KEEP WARM, fluff rice and fold in remaining green onion.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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