Wolfgang Puck BDRCRS007 User Manual
Wolfgang Puck
IMPORTANT NOTICE
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
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Stainless Steel Steamer &
7-cup Rice Cooker with Detachable Lid
Use and Care
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ADDITIONAL SAFETY
INFORMATION
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1 Read all instructions carefully.
2 Do not touch hot surfaces. Use handles only.
3 To protect against risk of electric shock, do not immerse appliance,
cord, or plug in water or other liquid.
4 Close supervision is necessary when any appliance is used by
or near children.
5 Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts, and before cleaning
the appliance.
6 Do 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.
7 Do not place on or near a hot gas or electric burner, or in a
heated oven.
8 The use of accessory attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock, or injury.
9 Do not use outdoors.
10 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
11 Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12 Do not use this appliance for other then intended use.
13 Always 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.
14 To reduce the risk of shock, cook only in removable container.
15 To ensure continued protection against risk of electric shock,
connect to properly grounded outlets only.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
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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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
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!
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Know Your Steamer/Rice Cooker
Steamer/Rice Cooker Housing
Detachable Lid
Lid Release Button
Carrying Handle
Stacking Steaming
Tray
Inner Steaming Tray
Detachable
Lid Stem
6
Condensation
Collector
Power Cord
Measuring Cup
Steamer/Rice Cooker Pot
Glass Lid
Scoop
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Caution
Be sure to observe the following to prevent malfunction that may cause
an accident:
1
Measure the quantity of rice and water according to the Instructions on
pages 1 1 - 12.
2
Clean the Steamer/Rice Cooker, particularly the condensation collector,
after each use (see Care & Cleaning section of this manual).
3
Set the unit on a stable, level surface.
4
DO NOT expose to water, high humidity, or heat sources. DO NOT use the
pot directly on an open flame.
5
Be sure to keep the unit out of the reach of children.
6
Keep holes that drain into the condensation collector clean and free
of debris.
7
Cooking with the switch in KEEP WARM position will cause low heat
cooking and this will not cook the rice properly.
8
The 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.
9
Always 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.
10
DO 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.
11
Do not fill the unit above the MAXIMUM CUP MARKING.
12
The 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).
13
DO NOT cover the lid with a cloth. The lid may deform or change color.
14
DO NOT damage the power cord and do not attempt to repair it if it
is damaged.
15
Never 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.
16
Ensure that the plug fits all the way into the outlet, partially plugged-in
cords may cause electric hazard.
17
DO NOT MOVE the unit while cooking.
18
Use only 2 steaming trays during the same cooking cycle with the Rice
Cooker function to ensure best cooking results.
19
Your 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.
Caution
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Attaching the Detachable Lid
1 To 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
Serious burn injury can occur if you try
to move your Steamer/Rice Cooker
without the Lid locked into place.
2 Replace the Condensation Collector by
pressing straight in over the Lid Stem
until snaps into place.
Figure 2
Figure 1
Removing the Detachable Lid
1 To 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.
2 Remove the Detachable Lid by pushing
the Detachable Lid Stem in while lifting
the lid straight up. See Figures 2 and 3.
3 Do 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.
4 If 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.
Figure 2
Figure 1
Figure 3
Figure 4
Figure 5
Inner Lid
Silicone Gasket
1
2
Placing the Steaming Trays
Figure 3
Figure 4
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
inside the Rice Cooker Pot. Then place the
desired number of external trays on top (see
Figure 4) followed by the Glass Lid.
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Using Your Steamer/Rice
Cooker to Cook Rice
1 Only 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).
2 Place 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.
3 Add 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.
4 Place the pot in the Steamer/Rice Cooker.
5 Close the outer lid. The lid is properly closed when it clicks.
6 Plug in and immediately press the switch down to “Cook”.
The “Cook” indicator light will illuminate to indicate the rice
is cooking.
7 The 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.
8 Open 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.
9 Remove and clean the condensation collector after every use.
Using Your Steaming Trays
Using the Inner Tray only
1 Pour 1 cup of water into the Inner Pot.
2 Place Inner Pot in the Rice Cooker Housing and place the Inner
Steaming Tray inside the pot.
3 Add ingredients to Steaming Tray (see “Steaming Chart” in this
manual for suggested cooking times).
4 When 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.
5 Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate that the steaming
process has started.
6 Time 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.
1 Place 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.
2 Add 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.
3 Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate steaming process
has started.
4 Time 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
1 DO NOT immerse the Steamer/Rice Cooker in water.
2 Clean the Steamer/Rice Cooker Housing with a damp cloth. DO
NOT use abrasive cleaners as this would scratch the surface of
the Housing.
3 Wash the Steamer/Rice Cooker Pot, Lid, Steaming Trays, Measuring
Cup, Scoop and Condensation Collector in warm soapy water.
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Recipes for Using
Steaming Trays
15
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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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
1 Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray
on top with shrimp and vegetables. Press COOK.
2 After 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
17
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
1 1/2 cups quinoa, preferably organic
1 clove garlic, minced
2 cups chicken stock or broth, canned is fine
Kosher salt and fresh pepper to taste
METHOD
1 Place halibut in Steamer Tray and spread miso paste on each one;
top with onions.
2 In second Steamer Tray, add carrots and bell peppers.
3 In 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.
4 Add quinoa to Steamer/Rice Cooker Pot and add garlic and broth,
season all to taste.
5 Stack halibut on top of carrots and quinoa; add lid and press COOK.
6 Check halibut after 5-8 minutes of active steaming. Remove when
cooked thorough.
7 Remove carrots when crisp-tender, about 2 minutes more.
8 Quinoa is finished when machine chimes.
9 Remove and serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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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
1 Wash the slab of ribs and pat dry. Season with salt rub.
2 Turn Steamer/Rice Cooker to COOK and add oil. When hot, add ribs
and brown on meat side.
3 Add 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.
19
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
1 Season chicken breasts with half each of the ginger, garlic, jalapeño
and cilantro.
2 Place into Steamer Tray, slightly overlapping to fit if necessary;
season to taste.
3 Add snap peas to second Steamer Tray.
4 Stack Steamers placing the peas tray on top of the chicken tray.
5 Combine rice, coconut milk and broth and pour into Steamer/Rice
Cooker Pot; add Glass Lid.
6 Press COOK. After 8 - 10 minutes of active steaming, check chicken
and snap peas for doneness.
7 Remove when cooker has completed cooking cycle; close lid and
cook rice until machine chimes.
8 Remove, fluff rice and serve with soy sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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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
1 Place 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.
2 Add 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.
3 When Steamer/Rice Cooker switches to KEEP WARM, fluff rice and
fold in remaining green onion.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
21
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
1 Place brisket, beer and stock into the Steamer/Rice Cooker Pot.
Close lid and press COOK.
2 Cook 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.
3 Close lid and press COOK again for 20 minutes or until cabbage and
potatoes are tender.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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