Wolfgang Puck BPCR0010 User Manual
Wolfgang Puck
10 Quart Electric Pressure Cooker / Stockpot
Use and Care
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.
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
Website: www.wppotsandpans.com
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Model BPCR0010 Printed in China REV 2.0
This appliance has a polarized plug (one blade is wider than the other). As a
safety feature, this plug will fit in a polarized outlet only one way. If the plug does
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this safety feature.
A short power-supply cord is provided to reduce the hazards resulting from
entanglement or tripping over a longer cord. An extension cord may be used
with care; however,
be sure the marked electrical rating is at least as great
as the electrical rating of this appliance.
The extension cord 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. The electrical rating of this appliance is
listed on the bottom panel of the unit.
Before Your First Use
Carefully unpack the pressure cooker and parts, and remove all packaging
materials. Wash the pan, lid and gasket in warm, soapy water to remove any dust
that may have accumulated during packaging. Wipe cord and temperature
control with a dry cloth. Do not immerse the cord or plug in water or other liquid.
21
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 or knobs and a potholder.
3 Do not close or clog the safety valves under any circumstance.
4 To protect against risk of electrical shock, do not put power cord
or plug of the appliance in water or other liquid.
5 Close supervision is necessary when any appliance is used by or near children.
6 Turn unit off and unplug from outlet when not in use, before putting
on or taking off parts, and before cleaning. To disconnect, turn unit
off, grasp plug, and pull from the wall. Never yank on cord.
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.
8 The use of attachments not recommended or sold by the appliance
manufacturer may cause fire, electric shock, or injury.
9 Not for Outdoor Use.
10 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
11 Do not place the appliance on or near hot gas or electric burners, or
in a heated oven.
12 Extreme caution must be used when moving an appliance containing
hot contents or liquids.
13 This appliance cooks under pressure. Improper use may result in
scalding injury. Make certain lid is properly secured before use.
14 Do not use this appliance for other than intended use.
15 Do not fill the unit over the max line (2/3 full) marking inside your
pressure cooker (after food has been added). When cooking foods
that expand during cooking, such as rice or dried vegetables, do not
fill the unit over 1/2 full.
16 Do not cook foods such as applesauce, cranberries, pearl barley,
oatmeal, or rhubarb in the appliance. These foods tend to foam, froth
and sputter, and may block the pressure release valve.
17 Do not attempt to open lid before pressure is released.
18 Always attach power cord to appliance first, then plug cord into wall outlet.
19 Do not use the pressure cooker without liquid; this could damage the
pressure cooker severely.
20 Do not operate this appliance in the presence of explosives and/or
flammable fumes.
21 Do not use pressure cooker for storage purposes nor insert
any utensils.
22 Do not use pressure cooking for pressure frying.
23 Always check the pressure release devices for clogging before use.
24 Do not open the pressure cooker until the unit has cooled and all
internal pressure has been released. If the handles are difficult to push
apart, this indicates that the cooker is still pressurized – do not force
it open. Any pressure in the cooker can be hazardous. See "Operating
Instructions." When the normal operating pressure is reached, turn
the heat down to the specified temperature so all the liquid, which
creates the steam, does not evaporate.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
Table of Contents
Important Safeguards 1
Before Your First Use 2
About Wolfgang Puck 3
Know Your Electric Pressure Cooker 7
About Pressure Cooking 7
Additional Safety Tips 7
Using Your Pressure Cooker 8
Helpful Hints 9
Care & Cleaning 10
Recipes 11
Pressure Cooker Cooking Chart 41
Limited Warranty 46
Contact Information back cover
3
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, Granita, Vert and Trattoria del Lupo. Home
chefs can also share Mr. Puck’s talents through his cookbooks and,
of course, through his appliances!
Know Your
Electric Pressure Cooker
5 6
• Pressure Cooker Lid
Holds foods out of cooking liquid.
The rack also allows several different
foods to be cooked at the same time
without mixing flavors. Do not use rack
when a blending of flavors is desired.
Forms a pressure-tight seal between
the lid and the pressure cooker base
during cooking.
Controls and maintains pressure and
indicates when the pressure or PSI usually 15 pounds - is reached.
• Pressure Release Valve
• Pressure Indicator
• Pressure Regulator
• Lid Release
• Sealing Gasket
• Cooking Rack
• Cooking Base
• Power Cord
• with tempered glass lid
with Temperature Dial
Using Your Pressure Cooker
1 Gather all ingredients and be familiar with your recipe. Pour
required amount of liquid into pressure cooker, then add food.
Use the cooking rack, if desired.Never load cooker above the
maximum ingredient level line. Foods that expand while cooking
(i.e. legumes) should never go above the halfway level.
2 Make sure gasket is securely positioned in the inner lid. Always
examine the gasket before installing and before each use. Make sure
it is in good working order and free of any tears.
3 Secure cover on pressure cooker by first lining up the arrows printed
on the lid and the cooker. Then twist the lid clockwise to secure in
place (cover handles should be directly above the body handles).
4 Plug power cord into unit first and then into a 120-volt 60 Hz AC
only outlet.
5 Set the pressure regulator to 10 or 15 PSI by lining up the circle with
I for 10 or II for 15. (Most recipes call for 15 PSI, or 15 pounds of pressure.)
Turning the regulator to the right increases PSI, and turning to the
left decreases PSI. Make sure pressure release valve is in the up position.
6 Set temperature dial to desired setting. Heat the pressure cooker
until the pressure indicator pops up, indicating high pressure has
been achieved. Adjust heat as indicated in your recipe to maintain
pressure. Cooking time begins at this point.
7 Set a kitchen timer and cook for the length of time specified in
recipe. Then reduce pressure as specified. When recipe states "let
pressure drop on its own," turn temperature dial to OFF and unplug
the cooker. When recipe states "reduce pressure at once" or “reduce
pressure manually”, flip the pressure release valve to release steam
and reduce pressure.
8 Pressure is completely reduced when the pressure indicator has
dropped. Only then is it safe to remove pressure cooker lid and serve
food. Remove lid by pressing green lid-release button and twisting
lid counter-clockwise. As a safety feature, the lid-release button will
not engage unless all pressure is reduced.
About Pressure Cooking
Pressure cooking is an ideal way to make fast, tasty meals for your
family! This method of cooking makes it easy for even the busiest
cooks to prepare meals from scratch. Use your pressure cooker for fish,
chicken, fresh vegetables, rice, legumes, and even dessert – and
everything can be cooked to perfection in minutes.
The pressure cooker will save you time, energy and money, as well
as valuable nutrients. Boiling liquid inside the tightly sealed pot produces
steam, which is trapped inside to create pressure. The very hot temperature
produced reduces cooking time. The steam helps break down the fibers
of whatever you’re cooking and infuse the food with flavors. This also
captures all of the water-soluble nutrients, making the food higher in
flavor and more nutritious than with conventional cooking methods.
87
Additional Safety Tips
• Always keep hands and face away from steam release valve
when reducing pressure.
• Use extreme caution when removing lid after cooking.
Always tilt the lid away from you, so any remaining steam is
blocked from your face.
• Never attempt to open lid while cooking, or before pressure
indicator has dropped. Do not attempt to defeat the safety
lid-release button by forcing it.
• Do not cover or block the pressure valves.
• Do not touch the pot or lid except for the handles immediately
after using.
• To avoid burns, allow food to cool before tasting.
The temperature of the food gets considerable hotter than
with conventional cooking.
• Do not attempt to make applesauce in your pressure cooker.
Helpful Hints (cont.)
• For faster cooking times on rice or vegetables, bring the liquid to a
boil before adding the ingredients. Then secure lid and lower temperature.
• When you are using frozen meats in your recipes, the cooking time
does not need to be altered. Pressure will not be acheived until the
internal temperature in the pot is 40 degrees higher than the boiling
point of water. So if the recipe declares the meat be cooked for 20
after pressure has been acheived, it will still be the same. It will just
take longer to come to pressure.
• Always check to make sure your gasket and float valve are clean and
in good working order.
• Remember if you are not using the basket while pressure cooking the
liquid will flavor what you are cooking. Try using fresh herbs or
aromatic vegetables like onions or garlic, wine or stock. The flavor
transference will be wonderful.
• Only cook pasta in the suggested manner in this manual.
Do not attempt to boil pasta with pressure lid on; the foam can
clog the pressure valve. Stay away from making applesauce.
• Never fill above the fill line. If you are making soup and you are at the
fill line, do not release pressure manually because hot liquid could
spurt out.
• Never attempt to open lid while under pressure!!!
Always open pressure cooker with the lid facing away from you.
• When using the steam release valve, proper evaporation of some
liquid may occur (i.e. when making rice or risotto).
• For best results translating recipes from other pressure cookers that
call for pressure of 12 PSI or higher always cook at 375. Use 2 cups of
liquid for recipes 15 minutes or less, 3 cups liquid for 16 - 30 minutes,
and 4 - 5 cups for recipes over 60 minutes.
Care & Cleaning
1 Allow pressure cooker to cool completely before cleaning. Unplug
the power cord from the outlet and then from the pressure cooker.
2 The pressure cooker pan, gasket and lid can be washed by hand with
warm, soapy water or in the dishwasher. Dry all parts thoroughly.
3 If necessary, wipe the power cord and temperature dial clean with a
damp cloth. Dry thoroughly. Never immerse the power cord or plug.
4 Replace gasket securely in lid. After each use, check gasket for any
tears and make sure the pressure indicator and valve is in good
working order.
5 Do not store pressure cooker with lid secured in place. Invert the lid
on the pan and store in a dry place.
Helpful Hints
• Read this manual thoroughly and follow all recommendations.
• Start timing once pressure is reached. Immediately reduce heat to
just maintain that pressure.
• Be familiar with the recipe and have all ingredients ready before you begin.
• Be sure the lid is secured properly before developing pressure.
• A kitchen timer is a must-have accessory. Timing is a vital key to
recipe success when pressure cooking.
• You may wish to brown some meats before cooking with
other ingredients. To do so, preheat pressure cooker (without lid)
to 350°. Add oil and brown meat. Do not cover or develop
pressure when browning.
• Cut foods into uniform-size pieces to promote even cooking. In recipes
that call for various ingredients, cut those that cook more quickly into
larger pieces and those that cook more slowly into smaller pieces.
• Many different cooking liquids can be used in a pressure cooker:
wine, beer, bouillon, fruit juices, water and more.
• After becoming familiar with your pressure cooker, you can
convert conventional recipes for pressure cooking. In general,
reduce cooking times by two thirds. The amount of liquid used may
also have to be adjusted because there is very little evaporation from
the pressure cooker. Reduce the amount of liquid so there is only
about 1/2 cup more than desired in the finished product. Remember,
however, there must always be some liquid in the pressure cooker to
form the necessary steam. Try this formula ; 1 cup of liquid for the
first 15 minutes of pressure cooking then 1/3 cup of liquid for each
subsequent 15 minutes.
• Since flavors are more concentrated, reduce amounts of herbs and
seasonings when converting conventional recipes. Fresh herbs are
better for pressure cooking than dried herbs.
• When cooking dried beans, cereal grains, lentils, split peas, rice or
other foods that absorb liquid and expand, do not fill the cooker
more than half full. The normal fill line is two-thirds.
• Generally speaking, pressure cookers cook foods in about 1/3 the
time of conventional cooking methods.
• As a general rule, increase cooking times by about ten percent when
cooking in high altitudes over 3,500 feet.
109
Quick Meals
14- Minute Pasta Meal
. . . . . . . . . . .18
10- Minute Mexican Casserole . . . . .19
Chicken Picante . . . . . . . . . . . . . . . . .22
Quick Chicken Pot Pie . . . . . . . . . . .23
Rice Dishes
Paella . . . . . . . . . . . . . . . . . . . . . . . . . .26
Stuffed Peppers . . . . . . . . . . . . . . . .27
Spanish Rice . . . . . . . . . . . . . . . . . . .30
Green Risotto . . . . . . . . . . . . . . . . . .30
Meat Dishes
Anna’s Chili . . . . . . . . . . . . . . . . . . . . . .31
Apple Sage Cornbread Stuffed
Pork Chops . . . . . . . . . . . . . . . . . . .34
Lowfat BBQ Pork . . . . . . . . . . . . . . . .35
Braciola . . . . . . . . . . . . . . . . . . . . . . . .38
Corned Beef and Cabbage . . . . . . .39
Pot Roast . . . . . . . . . . . . . . . . . . . . . .40
Spicy Honey-Glazed
Baby Pork Ribs . . . . . . . . . . . . . . . .37
Lamb Tagine . . . . . . . . . . . . . . . . . . . .36
Stuffed Flank Steak . . . . . . . . . . . . .33
Vegetables
Stuffed Artichokes . . . . . . . . . . . . . . .32
Braised Red Cabbage . . . . . . . . . . .29
Soups & Sauces
Chicken Stock . . . . . . . . . . . . . . . . . . .28
Beef Bolognese . . . . . . . . . . . . . . . . .25
Minestrone Soup . . . . . . . . . . . . . . . .24
Beef Burgundy . . . . . . . . . . . . . . . . . . .21
Cream of Root
Vegetable Soup . . . . . . . . . . . . . . .20
Greek Lemon Chicken Soup . . . . . . .17
Desserts
Chocolate Swirl Cheesecake . . . . . .16
White Chocolate Cheesecake . . . . .15
Raspberry Sauce . . . . . . . . . . . . . . . .15
Kahlua Chocolate
Chip Cheesecake . . . . . . . . . . . . . . .14
Flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Coconut Rice Pudding . . . . . . . . . . . .12
Recipe Index Coconut Rice Pudding
4 servings
INGREDIENTS
1 1/2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 cups arborio rice
1 tablespoon almond essence
1/2 cups golden raisins
1/4 teaspoon ground cinnamon, optional
METHOD
1 Combine the coconut milk, milk, sugar and salt in uncovered
pressure cooker. Set temperature to 350° and bring contents
to boil.
2 Add rice and almond essence. Stir until well blended.
3 line the arrows on the lid handles up with the inner pot handles.
4 Secure lid on pressure cooker.
5 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 8 minutes.
6 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
7 Stir in raisins and cinnamon until well incorporated. Cover and allow
to cool for 10 minutes. Serve warm or cold.
Recipe courtesy Wolfgang Puck
11 12
Flan
5 servings
INGREDIENTS
3/4 cup sugar
3 cups water
3 large eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 cup milk
1 tablespoon vanilla
METHOD
1 In a nonstick skillet, melt sugar over medium heat until it becomes
a caramel-like color. Pour caramel evenly between 4 custard cups.
2 Put water in pressure cooker and begin to heat at 400°.
3 Mix all other ingredients well and pour into prepared cups.
4 Wrap each cup well with aluminum foil. Place on rack in pressure
cooker. Secure lid on pressure cooker.
5 When pressure indicator pops up, set a kitchen timer for 12 minutes.
6 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
7 Remove custard cups from pot and refrigerate until ready to serve.
8 To serve, run a knife around the inside of custard cup, place a plate
over cup, and invert flan onto plate.
Recipe courtesy Wolfgang Puck
Kahlua Chocolate Chip
Cheesecake
4 servings
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
1/4 cup butter, melted
1/3 cups sugar
3 tablespoons powdered sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs
1/2 cups sour cream
1 small bottle coffee liqueur
3 tablespoons cornstarch
1 cup chocolate chips
3 cups water
METHOD
1 Mix chocolate wafers with butter in a food processor. Press mixture
into bottom of a 7-inch springform pan, coated with nonstick
cooking spray.
2 Beat sugars and cream cheese together in large bowl with electric
mixer, until smooth. Add eggs one at a time, incorporating well. Add
sour cream, liqueur and cornstarch. Mix well. Stir in chocolate chips
3 Pour mixture into springform pan. Wrap springform pan well with
aluminum foil to prevent steam and water from seeping into pan.
4 Pour two cups of water into pressure cooker. Place rack in pressure
cooker. Place springform pan on rack. Secure lid on pressure cooker.
5 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 30 minutes.
6 When cooking cycle is done, turn off heat and leave cake in pressure
cooker for another 30 minutes.
7 Refrigerate for at least 2 hours or until chilled through.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
1413
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