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Wolfgang Puck BDRCRS007 - page 1
W olfgang Puck IMPORT ANT NO TICE PLEASE DO NO T RETURN T O ST ORE. If y ou hav e any pr oblems with this unit, contact C onsumer Relations for servic e PHONE: 1-800-27 5-8273 or visit our w ebsite at ww w . wphousew ares.c om Please read oper ating instructions befor e using this pr oduct. Please k eep original bo x and packing materials in the e ...
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Wolfgang Puck BDRCRS007 - page 2
1 2 ADDITIONAL S AFETY INFORMA TION IMPORT ANT SAFEGU ARD S When using electrical appliances, basic safety pr ecautions should alway s be follo wed, including the f ollowing: 1 Read all instructions car efully . 2 Do not touch hot surf aces. Use handles only . 3 T o protect against risk of electric shock, do not immerse applianc e, cor d, or plug i ...
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Wolfgang Puck BDRCRS007 - page 3
3 4 T able of C ont ents Important Safeguar ds 1 Befor e Y our First Use 2 About W olfgang Puck 3 Kno w Y our St eamer /Ric e Cook er 5 Caution 7 Remo ving the Detachable Lid 9 A ttaching the Detachable Lid 10 Placing the Steaming T ra ys 10 Using Y our St eamer /Rice Cook er / to C ook Rice 1 1 Using Y our St eamer /Rice Cook er / to St eam V eget ...
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Wolfgang Puck BDRCRS007 - page 4
5 Kno w Y our Steamer /Rice C ook er Steamer /Rice Cooker Housing Detachable Lid Lid Release Button Carrying Handle Stacking Steaming Tr a y Inner Steaming T ra y Detachable Lid Stem 6 Condensation Collector Pow er Cord Measuring Cup Steamer /Rice Cooker Pot Glass Lid Scoop HSN7C_RiceCooker09 5/28/09 5:46 PM Page 5 ...
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Wolfgang Puck BDRCRS007 - page 5
7 8 Caution Be sure t o observ e the following t o pr ev ent malfunction that may cause an accident: 1 Measure the quantity of ric e and wat er acc ording t o the Instructions on pages 1 1 - 12. 2 Clean the Steamer /Rice Cooker , particularly the condensation c ollector , after each use ( see Care & Cleaning section of this manual). 3 Set the u ...
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Wolfgang Puck BDRCRS007 - page 6
10 9 A ttaching the Detachable Lid 1 T o attach the Detachable Lid, slide the Lid Stem int o the Lid Stem Rec eptacle on the Steamer /Rice Cooker Housing. Push str aight down until the Lid clicks in place. CAUTION: Ensur e that your Lid Stem is locked in plac e by att empting to remo ve it b y pulling str aight up. A Serious burn injury can occur i ...
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Wolfgang Puck BDRCRS007 - page 7
11 12 Using Y our St eamer /Ric e Cook er t o Cook Ric e 1 Only measure ric e with the enclosed measuring cup. For bes t results rinse measured ric e until the wat er becomes r elativ ely clear (see “Helpful Hints” section for details ). 2 Place rinsed ric e in the pot, add wat er . For 7 cups of unc ooked rice (yields 14 cups of c ooked ric e) ...
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Wolfgang Puck BDRCRS007 - page 8
13 14 Helpful Hints • Using the K eep W arm function for more than 5 hours ma y cause discolor ation or an odor in the rice. • Y ou can adjust the amount of wa ter and/ or rice to y our own taste pr eferences. • When steaming v egetables please refer ence the s teaming chart in this manual. The charts ar e merely a guide, y ou may wish t o ad ...
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Wolfgang Puck BDRCRS007 - page 9
16 Recipes f or Using St eaming T r a ys 15 Fr esh V egetable St eaming Chart Pour 1 cup of wat er into st eamer; place v egetables in steamer tra y . VEGET ABLE QUANTITY TIME Asparagus, s tems 1 pound 10 to 12 minut es trimmed Green or W ax Beans, 1/2 pound 12 to 13 minut es whole Broc coli, spears 3/ 4 pound 13 to 15 minut es Broc coli, flo w ere ...
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Wolfgang Puck BDRCRS007 - page 10
18 Pad T hai Mak es 2 Servings INGREDIENTS 1 bo x pad thai stir-fry rice noodles with sauc e 2 cups wat er 1/2 cup fr esh vegetables 1/2 pound medium shrimp , peeled and dev eined METHOD 1 Put wat er and sauce in Steamer /Rice Cook er Pot. Put steamer tr ay on top with shrimp and v egetables. Press COOK. 2 Aft er 20 minutes add noodles, v egetables ...
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Wolfgang Puck BDRCRS007 - page 11
20 Beer Br aised Bab y Back Ribs Mak es 2 - 3 Servings INGREDIENTS 1/2 slab bab y back ribs, cut in 4 pieces 1/2 t easpoon seasoning salt* 2 teaspoons oliv e oil 6 ounces beer 1/2 cup s tock 3/ 4 cup barbecue sauce METHOD 1 W ash the slab of ribs and pat dry . Season with salt rub. 2 T urn Steamer /Rice Cook er to COOK and add oil. When hot, add ri ...
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Wolfgang Puck BDRCRS007 - page 12
22 So y Steamed Salmon Filets with Shiitak e Bro wn Ric e This recipe is so health y but is also very pretty and full of fla vor . It is a real treat and a snap to prepare . The busier m y life gets, the more grat eful I am to ha ve a St eamer /Rice Cook er and wonderful recipes lik e this. Mak es 2 Servings INGREDIENTS FOR S TEAMED SALMON 2 salmon ...
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Wolfgang Puck BDRCRS007 - page 13
23 St eamed Shrimp with Basmati Ric e and Br oc coli Mak es 4 Servings INGREDIENTS 1 pound medium shrimp, peeled and de veined 3 clo ves garlic, chopped 1/ 4 cup cilantro leav es 1/2 t easpoon dried chili flakes K osher salt and fresh pepper t o taste 1 1/3 cups Basmati rice 2 2/3 cup chick en stock or br oth, canned is fine 1 bunch green onions, c ...
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Wolfgang Puck BDRCRS007 - page 14
26 25 St eamed Flank Steak with S weet Potat oes and Gr een Beans Mak es 2 Servings INGREDIENTS 8 ounces flank st eak, sliced on the bias int o thin strips 1 tablespoon so y sauce 2 clo ves garlic, minc ed 2 cups fresh gr een beans, trimmed 2 large s weet potat oes, peeled and diced 1 tablespoon bro wn sugar 1 tablespoon oliv e oil K osher salt and ...
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Wolfgang Puck BDRCRS007 - page 15
28 27 Shrimp & Ginger Dumplings Mak es 6 - 8 Servings INGREDIENTS 1 pound large shrimp , peeled, dev eined, and chopped 3 green onions, chopped 1 tablespoon fresh ginger , grat ed 2 tablespoons so y sauce 30 - 40 wont on wrappers METHOD 1 Combine the shrimp, onions, ginger , and soy sauc e in the bowl of a food pr ocessor and pulse t o form a c ...
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Wolfgang Puck BDRCRS007 - page 16
30 29 Cajun Corn Mak es 4 - 6 Servings INGREDIENTS 6 - 8 ears bi-color ed corn in husk 2 tablespoons Louisiana hot sauce 3 tablespoons unsalted butt er 1/2 t easpoon Cajun seasoning- optional METHOD 1 Pull husks back from the c orn but do not completely r emov e. Carefully discar d all silk from each corn c ob. 2 Mix the remaining ingr edients toge ...
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Wolfgang Puck BDRCRS007 - page 17
32 31 St eamed Chick en Mak es 3 - 4 Servings INGREDIENTS 4 bone-in skinless chick en breas ts 1/ 4 teaspoon salt 1/ 4 teaspoon pepper 2 tablespoons so y sauce 1 teaspoon ric e wine 1 teaspoon hone y 1 teaspoon sesame oil 1 tablespoon cornstar ch 1 tablespoon ginger , grated 1 green onion, chopped 2 cups basmati rice, rinsed 2 cups chicken s tock M ...
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Wolfgang Puck BDRCRS007 - page 18
34 33 Stuffed Chick en with Orz o Mak es 2 - 4 Servings INGREDIENTS 2 tablespoons oliv e oil 4 thin chicken cutlets 2 tablespoons Dijon mustar d 1 pound Swiss char d, washed and chopped 2 ounces Brie cheese, cut int o 4 slices 1 cup orzo 1 cup chicken s tock 1 can diced t omatoes 1/ 4 cup chopped fresh parsle y 1 tablespoon butter 1 tablespoon lemo ...
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Wolfgang Puck BDRCRS007 - page 19
36 35 St eamed Clam Bak e Mak es 2 Servings INGREDIENTS 2 cups white wine 1/2 t easpoon salt 3 pepperc orns 1 small onion, halv ed 3 lemon slices 1 1/2 pound lobs ter 6 creamer potat oes, quarter ed 2 ears of corn 1 pound steamer clams METHOD 1 Place the wine, salt, pepper , onion, and lemon slices in the Steamer /Rice Cooker Pot. Secur e lid and p ...
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Wolfgang Puck BDRCRS007 - page 20
38 37 Chick en T amales Mak es 6 Servings INGREDIENTS 12 dried corn husks, soak ed 3 boneless skinless chick en br easts 4 cups chicken s tock 1 onion sliced 1 teaspoon cumin seed 1/2 t easpoon coriander 1 teaspoon chili po wder 2 cups instant corn masa mix 1 teaspoon salt 1 teaspoon baking po wder 2/3 cups shortening, melt ed 1/2 cup salsa v erde- ...
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Wolfgang Puck BDRCRS007 - page 21
40 Shrimp and Sausage Jambala y a Mak es 4 Servings INGREDIENTS 2 measures long-gr ain rice 2 tablespoons oliv e oil 4 ounces shrimp, peeled and de veined 1/2 pound hot andouille sausage , cut into 1”-slices 1/ 4 cup diced onions 1/ 4 cup diced green bell peppers 3 clo ves garlic, minc ed 1 tablespoon tomat o paste 1/ 4 cup marsala wine 2 cups ch ...
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Wolfgang Puck BDRCRS007 - page 22
42 Split Pea and Ham Soup Mak es 3 - 4 Servings INGREDIENTS 1 cup dried split peas 2 1/2 cups homemade chick en broth or good quality canned broth 1 small meaty ham hock or 4 ounces chopped ham 2 strips bacon, dic ed 1 teaspoon lemon juic e 1 rib celery , diced 1 carrots, peeled and dic ed 1 small onion, peeled and diced salt, pepper and cay enne p ...
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Wolfgang Puck BDRCRS007 - page 23
44 Br aised Pork and Apples This is one of m y very fa vorite recipes. Pork and apples just go together well and tas te good y ear-round to our family . Mak es 2 - 3 Servings INGREDIENTS 1 1/2 pounds pork Bos ton butt 1 grann y smith apple, sliced 1 tablespoon chicken bouillon po wder* 6 fresh sage lea ves 1 medium spanish onion, sliced 4 clo ves g ...
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Wolfgang Puck BDRCRS007 - page 24
46 Chick en and Dumplings Mak es 3 Servings INGREDIENTS 3 medium skinless chick en thighs or legs 1/2 t easpoon salt 1/8 t easpoon poultry seasoning 1/2 t easpoon pepper 1 teaspoon oliv e oil, optional 1/2 cup dic ed onion 1/2 cup dic ed celery 1/2 cup bab y carrots, peeled 1/2 cup mushr ooms, sliced 1 1/ 4 cups chicken st ock 1 can (10 3/ 4 ounces ...
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Wolfgang Puck BDRCRS007 - page 25
48 One Pot Pas ta Once y ou hav e made this easy recipe, tailor it to suit your o wn tastes. Add y our fav orite shape of pasta and change up the sauc e. A dd meat and v eggies. Recipes like this mak e busy day s so much easier . Mak es 3 Servings INGREDIENTS 1 1/2 cups dry pas ta (like penne, ziti) 2 cups liquid (beef or chicken s tock or w ater) ...
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Wolfgang Puck BDRCRS007 - page 26
50 W asabi Mashed Potatoes I lik e serving this with quickly-seared ahi tuna st eaks. Mak es 4 Servings INGREDIENTS 1 1/2 pounds rus set potatoes, peeled and cut into 1-inch cubes 1 cup wat er 1 teaspoon k osher salt 2 tablespoons unsalted butt er 1/2 cup hea vy cr eam ( or milk if your diet w ould prefer) 2 tablespoons wasabi pas te, either dry po ...
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Wolfgang Puck BDRCRS007 - page 27
52 Eas y Red Beans and Ric e Mak es 3 - 4 Servings INGREDIENTS 1 1/2 measur es long-grain rice (using rice measur e included with Steamer /Rice Cooker) 1/2 cup canned or c ooked r ed beans, drained 1 small rib celery , chopped 1/2 small onion, chopped 1 clo ve garlic, minc ed 1/ 4 cup ham, diced 1/ 4 cup smoked sausage, slic ed 1 cup beef stock 1/2 ...
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Wolfgang Puck BDRCRS007 - page 28
54 Risott o with Aspar agus Mak es 4 Servings INGREDIENTS 2 measures arborio ric e, measur ed and rinsed acc ording t o instructions 8 ounces fr esh asparagus, peeled and cut int o 1-inch pieces 1 small onion, chopped 2 tablespoons butter , melted 1/2 t easpoon salt and freshly cr acked pepper 1 1/2 cups chick en stock 1/ 4 cup grated P armesan che ...
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Wolfgang Puck BDRCRS007 - page 29
56 Gor gonzola Cheese Polenta Mak es 3 - 4 Servings INGREDIENTS 2 tablespoons unsalted butt er 1/2 onion, chopped 1 clo ve garlic, peeled and minc ed 1/2 cup homemade chick en broth or good-quality canned chicken br oth 3/ 4 cup half and half or milk 1/2 cup c oarse-grain polenta, either whit e or y ellow salt and pepper , as desired 1/ 4 cup heavy ...
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Wolfgang Puck BDRCRS007 - page 30
58 Sw eet Potat o Puree W ith Gingersnap Cookies Mak es 4 Servings INGREDIENTS 1 1/2 pounds s weet potat oes 3 tablespoons unsalted butt er 6 gingersnap cookies, crumbled 1 tablespoon bro wn sugar 1 cup heav y cream kosher salt and fr esh cracked pepper t o tast e METHOD 1 Peel and cut sw eet potatoes int o uniform chunks. Add t o Steamer /Rice Coo ...
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Wolfgang Puck BDRCRS007 - page 31
60 Dessert R ecipes 59 St eel Cut Oatmeal Mak es 2 - 3 Servings INGREDIENTS 3/ 4 cup steel-cut oats, pr efer ably organic 2 cups wat er 1/ 4 teaspoon salt 1/ 4 teaspoon pure v anilla extract 2 tablespoons raisins METHOD 1 Place ingr edients into the St eamer /Rice Cook er Pot. 2 Pres s COOK. Oatmeal will be r eady in 10 - 15 minutes. V ariations: A ...
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Wolfgang Puck BDRCRS007 - page 32
62 61 St eamed Chocolat e Cup Custar d Mak es 1 Serving INGREDIENTS 1/2 cup whole milk 1/ 4 cup half and half 1/3 cup chocolat e chips, e x cellent quality 2 tablespoons packed dark br own sugar 1 teaspoon pur e vanilla 2 egg y olks 1 pinch of kosher salt METHOD 1 Micro wav e milk and half and half in the microw ave until hot. A dd chocolat e chips ...
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Wolfgang Puck BDRCRS007 - page 33
64 63 Cup Custar d Mak es 6 Servings INGREDIENTS 2 cups milk 3 large eggs 1/3 cup sugar 1/2 t easpoon vanilla Pinch nutmeg Nonstick spr ay 6 1/2 cup r amekins METHOD 1 With a hand or stand mix er , beat the milk, eggs, sugar , and vanilla for 3 minutes. 2 Spra y each ramekin with nonstick spr ay . Then, fill r amekins with custar d mixture and spri ...
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Wolfgang Puck BDRCRS007 - page 34
65 66 W olf ’s Br ead Pudding Mak es 3 - 4 Servings INGREDIENTS 1 1/2 cups hea vy cr eam 4 eggs 1/2 cup br own sugar A pinch of kosher salt 1 teaspoon pur e vanilla e xtract 1 teaspoon fr esh lemon juice 2 cups cubed lefto ver bread 1 cup mix ed fresh berries METHOD 1 Stir all but bread and berries t ogether into the St eamer /Rice Cook er Pot un ...
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Wolfgang Puck BDRCRS007 - page 35
67 68 Choc olate Cr azy Cak e This is a recipe I gre w up with. It just happens to be a V egan recipe. It is very easy t o mix and is moist and delicious. I lo ve recipes tha t use simple pantry items! It is amazing ho w well the Steamer /Rice Cook er bak es cak es. T ry it with your fa vorite recipe or a bo x ed mix. Bake no more than 3 cups of ba ...
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Wolfgang Puck BDRCRS007 - page 36
69 70 Raspberry Coulis INGREDIENTS 12 ounces fr oz en raspberries, tha w ed 3/ 4 cup sugar METHOD 1 Puree using blender , food pr ocessor , or immersion blender . Recipe courtesy Marian Getz, W olfgang Puck Pastry Chef Ric e Pudding This recipe , along with the macaroni and cheese recipe, are the fa vorites of ev eryone at the studio when w e air t ...
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Wolfgang Puck BDRCRS007 - page 37
72 71 St eamed Lemon Cup Cus tar d Mak es 1 Serving INGREDIENTS 1/2 cup hea vy cr eam 2 tablespoons sugar 1 egg 1 egg y olk 1 teaspoon fr esh lemon juice Zes t from 1/ 2 lemon METHOD 1 Whisk all ingredients t ogether and pour into a butt ered r amekin. Co v er top with a piece of aluminum f oil. 2 Add 2 cups hot tap w ater to bottom of St eamer /Ri ...
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Wolfgang Puck BDRCRS007 - page 38
73 74 Limit ed W arr anty This w arranty c o vers all def ects in workmanship or mat erials in the mechanical and electrical parts, arising under normal usage and care , in this product for a peri od o f 1 2 mo nth s f r om the dat e of purchase pro vided you ar e able to pr esent a vali d p r oof-of-pur chase. A v alid proof-of-pur chase is a rece ...
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