Wolfgang Puck BPCRM040 Use & Care Manual

USE & CARE

7 Quart Pressure Cooker

LIFE IS ABOUT BALANCE AND
EATING W ELL

IMPORTANT NOTICE

PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact Consumer
Relations for service PHONE: [phone] or visit our
website at 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 [phone]
Models BPCRM040 Printed in China REV 5.0

All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.

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Additional Safety Information

• Do not use the pressure cooker without liquid; this could damage
the pressure cooker severely.

• Do not use pressure cooker for storage purposes nor insert
any utensils.

1 2

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 pressure cooker and parts, and remove all packaging
materials. Wash the removable cooking pot, lids and gasket in warm, soapy
water to remove any dust that may have accumulated during packaging. Wipe
cord and pressure cooker housing with a dry cloth. Do not immerse the cord
or plug in water or other liquid. Dry all parts thoroughly before use.

IMPORTANT SAFEGUARDS

When using pressure cookers, basic safety precautions should always
be followed:

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,

plug or body of the appliance in water or other liquid.

5 Close supervision is necessary when any appliance is used by or

near children.

6 Unplug from outlet when not in use and before cleaning. Allow to

cool before putting on or taking off parts.

7 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 Do not fill the unit over 2/3 full. When cooking foods that expand

during cooking such as rice or dried vegetables, do not fill the unit
over 1/2 full. Over filling may cause a risk of clogging the vent pipe
and developing excess pressure. See “Using Your Pressure Cooker”
section of this manual.

9 Be aware that certain foods, such as applesauce, cranberries,

pearl barley, oatmeal or other cereals, split peas, noodles, macaroni,
rhubarb, or spaghetti can foam, froth, and sputter, and clog the
pressure release device (steam vent). These foods should not be
cooked in a pressure cooker.

10 The use of attachments not recommended or sold by the appliance

manufacturer may cause fire, electric shock, or injury.

11 Do not use outdoors.
12 Do not place the appliance on or near hot gas or electric burners,

or in a heated oven.

13 Do not let cord hang over edge of table or counter or touch hot

surfaces, including the stove.

14 Extreme caution must be used when moving an appliance

containing hot contents or liquids.

15 This appliance cooks under pressure. Improper use may result in

scalding injury. Make certain unit is properly closed before operating.
See “Using Your Pressure Cooker” section of this manual.

16 Do not use this appliance for other than intended use.
17 To reduce the risk or electric shock, cook only in removable

container.

18 Always attach power cord to appliance first, and then plug cord into

wall outlet. To disconnect, turn unit off, grasp plug, and pull from the
wall. Never yank on cord.

19 Always check the pressure release devices for clogging before use.
20 Do not open the pressure cooker until unit has cooled and internal

pressure has been released. If the lid is difficult to open, this
indicates that the cooker is still pressurized - do not force it open.
Any pressure in the cooker can be hazardous. See “Using Your
Pressure Cooker” section of this manual.

21 Do not operate this appliance in the presence of explosives and/or

flammable fumes.

22 Do not use pressure cooking for pressure frying with oil.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

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3

Table of Contents

Important Safeguards 1

Before Your First Use 2

Additional Safety Information 2

About Wolfgang Puck 3

Know Your Electric Pressure Cooker 5

About Pressure Cooking 7

Additional Safety Tips 8

Using Your Pressure Cooker 9

Helpful Hints 1 2

Care & Cleaning 13

Recipes 15

Pressure Cooker Cooking Chart 57

Limited Warranty 62

Contact Information back cover

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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5 6

Know Your

Electric Pressure Cooker

Control Panel

Pressure Release Device
(Steam Vent)

Pressure Cooker Lid Handle

Steaming Rack

Serving Spoon

Rice Scoop

Rice Measuring Cup

Detachable Power Cord

Pressure Cooker Housing

Removable Cooking Pot

Anti-Blockage Cover

for Steam Release Valve

(prevents food particles

from enterning valve)

Float Valve

Sealing Gasket

Water Collector

(on back of
appliance)

Underside of Cooker Lid

Pointer

Finger Grip

Actual product may differ slightly from photo shown above

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87

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.

Additional Safety Tips

• Ensure that your gasket is properly in place and is free of
food particles or is not damaged in anyway.

• Never manually VENT the pressure cooker when cooking liquid
ingredients such as stews and stocks. Turn the pressure cooker off,
unplug unit, and allow pressure to dissipate on its own.

• Do not fill the unit over 2/3 full. When cooking foods that expand
during cooking such as rice or dried vegetables, do not fill the unit
over 1/2 full. Overfilling may cause a risk of clogging the vent pipe
and developing excess pressure. See “Using Your Pressure Cooker”
section of the instruction manual.

• Be aware that certain foods, such as applesauce, cranberries,
pearl barley, oatmeal or other cereals, split peas, noodles, macaroni,
rhubarb, or spaghetti can foam, froth, and sputter, and clog the
pressure release device (steam vent). These foods should not be
cooked in a pressure cooker.

• This appliance cooks under pressure. Improper use may result in
scalding injury. Make certain unit is properly closed before operating.
See “Using Your Pressure Cooker” section of the instruction manual.

• Always check the pressure release devices for clogging before use.

• Do not open the pressure cooker until unit has cooled and internal
pressure has been released. If the lid is difficult to open, this
indicates that the cooker is still pressurized - do not force it open.
Any pressure in the cooker can be hazardous. See “Using Your
Pressure Cooker” section of the instruction manual.

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Using Your Pressure Cooker

(cont.)

9 The pressure can be released manually or on its own. If a recipe

states "let pressure drop on its own," unplug the cooker and let sit
until the lid removes without any resistance, approximately 10-15
minutes depending on volume of food in the cooker. When recipe
states "reduce pressure at once" or “reduce pressure manually”,
unplug the cooker and turn the Pressure Release Device to the
VENT position to release steam and reduce pressure. (See Figure 4).
Use caution when manually releasing pressure as hot steam will be
released, we recommend using tongs or a kitchen towel to turn the
pressure release valve.

WARNING! Do not release steam manually with recipes containing lots
of liquid, such as soups and stews, turn the Timer Dial counter-clockwise
until it clicks and unplug the cooker

10 Pressure is completely reduced when the Steam Release Dial is in

the Vent position, (see Figure 4) and you no longer hear steam
escaping from the valve, and the lid opens freely with no force. Only
then is it safe to remove pressure cooker lid and serve food. Remove
lid by grasping the handle and twisting lid counter-clockwise to the
UNLOCK position. As a safety feature, the lid will not open unless all
pressure is reduced. DO NOT force the lid open if it does not open
freely, this means that the unit is still under pressure.

Adding Time

After selecting the desired cooking function, you can add cooking time
by simply turning the dial to the desired time.

Keep Warm/Cancel

When pressure cooking is complete, the pressure cooker will
automatically switch to Keep Warm and stay in this mode until the
cooker is unplugged. The KEEP WARM light and HEAT light will cycle
on and off independently during the KEEP WARM mode.

To manually switch to KEEP WARM turn the TIMER dial clockwise past
the 15 minute mark and turn back counter –clockwise until you hear a
click. . The KEEP WARM light and HEAT light will cycle on and off
independently during the KEEP WARM mode. To cancel KEEP WARM
mode unplug the pressure cooker.

Cooking Pot Markings

Inside the removable cooking pot are two sets of markings. One side
is marked “2/3 MAX PC”, which indicates the maximum fill line when
cooking any food, other than rice in the pressure cooker. The other side
has markings for cooking rice. When pressure cooking rice, never fill the
pressure cooker more then 1/2 full. To cook a larger quantity of rice,
utilize the glass lid and not the pressure cooking lid.

109

Using Your Pressure Cooker

Figure 1

Figure 2

1 Gather all ingredients and be familiar with your

recipe. Pour required amount of liquid into
removable cooking pot, and then add food.
Use the cooking rack, if desired. Except when

cooking rice, never load cooker above the
maximum ingredient level line marked “2/3
MAX PC” on cooking pot. Foods that expand
while cooking (i.e. legumes) should never go
above the 3/5 mark. See instructions

for cooking rice on page 11.

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 the lid on pressure cooker by aligning

the Triangle-Unlock symbol (see figure 1) on
the pressure cooker housing with Arch symbol
on the pressure cooker lid. Turn the lid
clockwise until the Arch symbol on the lid
aligns with the Triangle-Lock symbol (see
figure 2) on the pressure cooker housing. Do
not attempt to cook in your pressure cooker
unless the lid is in the locked position as
shown in figure 2.

4 Set the Pressure Release Device to the SEAL

position. (See Figure 3).

5 Plug power cord into unit first and then into a

120-volt 60 Hz AC only outlet.

6 Turn the dial to the time specified for the

recipe, the red HEAT light will illuminate. The
countdown timer will not start until the unit
has reached the operating pressure.

7 When the operating pressure has been

reached the green COOK light will illuminate
and the countdown timer will begin. During
the cooking process you will hear the timer
motor making a slight noise.

8 After pressure cooking is complete the green

COOK light will turn off and the yellow WARM
light will illuminate indicating that the cooker
is in KEEP WARM mode. The KEEP WARM
light and HEAT light will cycle on and off
independently during the KEEP WARM mode.

Figure 3

Figure 4

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12

Helpful Hints

• Read this manual thoroughly and follow all recommendations.

• Be familiar with the recipe and have all ingredients ready before
you begin.

• Be sure the lid is secured properly before beginning. (See Using your
Pressure Cooker)

• You may wish to brown some meats before cooking with other
ingredients. The TIMER must be turned on to activate the cooking
process but it will not countdown since it is activated by pressure.
Turn the TIMER to any time to activate the heating elements. Do not
use the pressure cooker lid. Always brown meats uncovered. Add a
small amount of oil and brown meat.

• 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.

• Generally speaking, pressure cookers cook foods in about 1/3 the
time of conventional cooking methods.

• Increase cooking times by about ten percent when cooking in high
altitudes over 3,500 feet.

• When you are using frozen meats in your recipes, the cooking time
does not need to be altered. Pressure will not be achieved until the
internal temperature in the pot is 40 degrees higher than the boiling
point of water. The cooking time will not begin until pressure is
achieved; 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.

11

Using Your Pressure Cooker

(cont.)

Warning: to avoid a serious burn injury when cooking foods other than

rice, never exceed the 2/3 MAX PC mark of combined volume of liquids
and solids.

Preparing White Rice

When measuring rice, ONLY USE THE RICE MEASURE CUP PROVIDED;
DO NOT USE A STANDARD MEASURING CUP. Use the Rice Measure
Cup, along with the pot markings to make perfect rice every time. For
example, when making 6 cups rice, use 6 rice cup measures of rice and
fill with water to the “6” mark. When pressure cooking rice, do not go
past the 6-cup “RC” marking, as indicated on the inside of the removable
cooking pot. The combined volume of rice and water must not exceed
the 6-cup marking as shown under “RC” markings on the inside of the
removable cooking pot. As a general rule, when cooking 2 cups (or less)
of uncooked rice, use 1 tablespoon of butter or oil. For measurements
greater than 2 cups, use 2 tablespoons of butter or oil. This will prevent
foaming during the cooking process.

If you desire a greater volume of rice, follow the recommended
water-to-rice ratio and use a standard oven safe cookware lid, not the
pressure cooker lid. Since the TIMER is controlled by pressure it will not
countdown when using a standard lid, you must use a separate timer.
Set a kitchen timer to 40 minutes and check for doneness after
30 minutes.

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13 14

Figure 1
Gasket

Figure 2
Steam
Ven t

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 Wash the pressure cooker removable pot, sealing gasket and lids by

hand with warm, soapy water. Dry all parts thoroughly. (See Figure 1,
page 14, for removing and installing sealing gasket).

3 If necessary, wipe the power cord clean with a damp cloth. Dry

thoroughly. Never immerse the power cord or plug.

4 Replace sealing gasket securely in lid. After each use, check gasket

for any tears and make sure the pressure regulator dial and valve are
in good working order. Also remove the anti-blockage cover, steam
release dial, and clean the steam vent thoroughly (See Figure 2,
page 14). Ensure that there are no food particles or any other
foreign matter blocking the steam vents prior to putting the anti­blockage cover and steam release dial back on the lid. The anti­blockage cover helps prevent food particles from entering Steam
Release Valve.

You must ensure that this is cleaned after each use. It is important
to check the steam vent thoroughly and use a narrow utensil, if
necessary, to poke through the steam vent and ensure that it is clear
and that no food particles adhere to the walls, thus blocking the
steam from being freely released.

5 Do not store pressure cooker with lid locked in place. If you store the

lid locked onto the pressure cooker it will reduce the life of the
gasket since it will stay compressed during non-use.

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16

Greek Lemon Chicken Soup

6 Servings

INGREDIENTS

6 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 medium onion, chopped
1 cup fresh spinach, chopped
6 cups chicken stock
1/2 cup arborio rice
4 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon fresh mint leaves, chopped
2 large eggs, beaten

METHOD

1 Place all ingredients, except eggs, in cooking pot.

2 Lock lid in place and set timer for 15 minutes.

3 When cooking cycle is complete and all pressure has been released,

remove lid.

4 Pour beaten eggs slowly into hot soup while stirring.

5 Serve hot with fresh chopped mint garnish.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

15

Recipes

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18

Pressure Cooker Barbecued

Pulled Pork

4 Servings

INGREDIENTS

1 1/2 pounds pork butt, cut crosswise into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
3 tablespoons commercial barbecue rub
1 tablespoon extra-virgin olive oil
1 cup good- quality canned chicken broth
1/2 cup good- quality bottled barbecue sauce

METHOD

1 Season pork with salt, pepper and barbecue rub.

2 Turn timer on pressure cooker to 50 minutes. When insert is heated,

approximately 2 minutes, add oil to cooking pot and brown pork
slices on both sides in batches.

3 Add chicken broth.

4 Secure lid.

5 When cooking cycle is complete and all pressure has been released,

remove lid.

6 Using a fork and knife, shred the pork.

7 Add barbecue sauce, and stir well.

8 To serve, pile high on a soft sandwich roll and top with coleslaw,

if desired.

Note: If the pork is not falling apart after the barbecue sauce
has been added, secure the lid again and cook on the Meat function
for 10 minutes longer.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004

17

Beef Goulash

6 - 8 Servings

INGREDIENTS

2 tablespoons vegetable oil
1 pound onions, finely chopped
1 tablespoon sugar
3 tablespoons sweet paprika
3 tablespoons hot paprika
3 tablespoons tomato paste
1 tablespoon minced garlic
1 tablespoon chopped

fresh marjoram
1/2 teaspoon chopped fresh thyme
2 teaspoons kosher salt (or more to taste)
1/2 teaspoon freshly ground black pepper
3 pounds boneless beef shank, well trimmed and cut into 1-inch cubes
3 cups homemade chicken stock or good-quality canned chicken broth

METHOD

1 Add oil to cooking pot. When oil is hot, add onions and sugar.

Sauté, uncovered, until onions are golden.

2 Add beef cubes and sear both sides.

3 Add sweet and hot paprika, tomato paste, garlic, marjoram, thyme,

salt and pepper. Sauté, stirring continuously for 1 minute

4 Add chicken stock, water, balsamic vinegar, and caraway seed. Stir.

5 Lock lid in place and set timer for 35 minutes.

6 The Goulash will be done when timer goes off, but it will stay in

keep warm mode until unit is turned off. Turn off heat and skim off
liquid fat glistening on the surface. Taste and add more salt and
pepper, if desired. Serve hot with spaetzle, dumplings, potatoes,
rice, or Kaiser rolls.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004

1 cup water
2 tablespoons balsamic vinegar
1 tablespoon caraway seeds,

toasted in a dry skillet over
medium-low heat until fragrant,
1 to 2 minutes, and then
coarsely ground

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