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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 1
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 Wolfgang Puck
Please read operating instructions
Stainless Steel Steamer &
before using this product.
Please keep original box and packing materials
7-cup Rice Cooker with Detachable Lid
in the event that service is required.
Use and Care
W.P. APPLIANCES,
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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 1 IMPORTANT SAFEGUARDS ADDITIONAL SAFETY INFORMATION When using electrical appliances, basic safety precautions should always be followed, including the following: GROUNDING INSTRUCTIONS: This appliance must be grounded. It is 1 Read all instructions carefully. equipped with a 3-prong cord having a grounded plug. The plug must be plugged into an outlet which is properly installed and grounded. 2 Do not touch hot surfaces. Use handles only. 3 To protect
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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 3 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 11 Wolfgang Puck, Using Your Steamer/Rice Cooker/ owner of the famous to Steam Vegetables 12 Spago restaurants and one of the most influential Helpful Hints 13 chef-restauranteurs in Americ
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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 5 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 6
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HSN7C_RiceCooker09 5/28/09 5:46 PM Page 7 Caution Caution 11 Do not fill the unit above the MAXIMUM CUP MARKING. Be sure to observe the following to prevent malfunction that may cause an accident: 12 The lid must be closed tightly in the latched position at all times during 1 Measure the quantity of rice and water according to the Instructions on cooking. (i.e. The unit must not be operated with the lid opened). pages 11 - 12. 13 DO NOT cover the lid with a cloth. The lid may deform or chang
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 9 Removing the Detachable Lid Attaching the Detachable Lid 1 To remove the Detachable Lid, first 1 To attach the Detachable Lid, slide the remove the Condensation Collector Lid Stem into the Lid Stem Receptacle located under the Lid hinge by pulling on the Steamer/Rice Cooker Housing. it away from the Steamer/Rice Cooker Push straight down until the Lid clicks Housing. See Figure 1. in place. 2 Remove the Detachable Lid by pushing CAUTION: Ensure that
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 11 Using Your Steamer/Rice Using Your Steaming Trays Cooker to Cook Rice 1 Only measure rice with the enclosed measuring cup. For best results Using the Inner Tray only rinse measured rice until the water becomes relatively clear (see 1 Pour 1 cup of water into the Inner Pot. “Helpful Hints” section for details). 2 Place Inner Pot in the Rice Cooker Housing and place the Inner 2 Place rinsed rice in the pot, add water. For 7 cups of uncooked Steaming T
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 13 Helpful Hints Helpful Hints cont. • Using the Keep Warm function for more than 5 hours may cause • If the Steamer/Rice Cooker switches to KEEP WARM before the food discoloration or an odor in the rice. is done, you probably need to add more liquid. • You can adjust the amount of water and/or rice to your own • Foods that are overly sweet or oily can cause the Steamer/Rice taste preferences. Cooker to switch to KEEP WARM earlier than desired. If this
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 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 s
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 17 Steamed Halibut and Red Bell Pad Thai Peppers with Quinoa Makes 2 Servings Makes 4 Servings INGREDIENTS 1 box pad thai stir-fry rice noodles with sauce INGREDIENTS 2 cups water 4 small halibut filets 1/2 cup fresh vegetables 1 tablespoon white miso paste 1/2 pound medium shrimp, peeled and deveined 1/4 white onion, julienned 2 red bell peppers, julienned METHOD 3 cups baby carrots 1 Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray 1
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 19 Steamed Chicken Breasts Beer Braised Baby Back Ribs with Coconut Rice Makes 2 - 3 Servings INGREDIENTS Makes 4 Servings 1/2 slab baby back ribs, cut in 4 pieces INGREDIENTS 1/2 teaspoon seasoning salt* 2 teaspoons olive oil 4 individual small skinless, boneless chicken breasts, trimmed 6 ounces beer 4 teaspoons fresh ginger, minced and divided 1/2 cup stock 4 teaspoons garlic, minced and divided 3/4 cup barbecue sauce 4 teaspoons fresh jalapeño, mi
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 21 Corned Beef and Cabbage Soy Steamed Salmon Filets with Shiitake Brown Rice Makes 3 - 4 Servings INGREDIENTS This recipe is so healthy but is also very pretty and full of flavor. It is a 1 small corned beef brisket real treat and a snap to prepare. The busier my life gets, the more 1 bottle of your favorite beer, or stock if desired grateful I am to have a Steamer/Rice Cooker and wonderful recipes 1 cup beef or chicken stock like this. 1/2 small hea
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 23 Steamed Shrimp with Basmati Steamed Salmon with Asparagus Rice and Broccoli and Lemon New Potatoes Makes 4 Servings Makes 4 Servings INGREDIENTS INGREDIENTS 1 pound medium shrimp, peeled and deveined 4 small salmon filets 3 cloves garlic, chopped 12 spears asparagus, trimmed to fit steamer 1/4 cup cilantro leaves 1 lemon, sliced into rounds 1/2 teaspoon dried chili flakes 12 small new red skinned potatoes Kosher salt and fresh pepper to taste 1 cup c
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 25 Steamed Flank Steak with Sweet Beer Steamed Dogs Potatoes and Green Beans with the Works Makes 2 Servings Makes 4 - 8 Servings INGREDIENTS INGREDIENTS 8 ounces flank steak, sliced on the bias into thin strips 1 tablespoon olive oil 1 tablespoon soy sauce 1 large onion, sliced thin 2 cloves garlic, minced 1 teaspoon salt 2 cups fresh green beans, trimmed 1/2 teaspoon pepper 2 large sweet potatoes, peeled and diced 1 tablespoon balsamic vinegar 1 table
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 27 Shrimp & Ginger Dumplings Steamed Scallops with Asparagus Tips Makes 6 - 8 Servings INGREDIENTS Makes 4 Servings 1 pound large shrimp, peeled, deveined, and chopped INGREDIENTS 3 green onions, chopped 1 pound bay scallops 1 tablespoon fresh ginger, grated 1/2 pound fresh asparagus tips 2 tablespoons soy sauce 2 tablespoons peanut oil 30 - 40 wonton wrappers 1 teaspoon cornstarch METHOD 1 tablespoon chives, chopped 1/2 cup ginger lime dressing 1 Combi
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 29 Cajun Corn German Potato Salad Makes 4 - 6 Servings Makes 4 - 6 Servings INGREDIENTS INGREDIENTS 6 - 8 ears bi-colored corn in husk 4 strips of bacon, cut into 1/4-inch pieces 2 tablespoons Louisiana hot sauce 1 medium onion chopped 3 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon Cajun seasoning- optional 1/2 teaspoon pepper 1 teaspoon celery seeds METHOD 2 teaspoons sugar 1 tablespoon cider vinegar 1 Pull husks back from the corn but do
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 31 Steamed Chicken Steamed Vegetables Makes 3 - 4 Servings Makes 4 Servings INGREDIENTS INGREDIENTS 4 bone-in skinless chicken breasts 1/2 cup water 1/4 teaspoon salt 1/2 tablespoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice 2 tablespoons soy sauce 1/2 cup broccoli 1 teaspoon rice wine 1/2 cup cauliflower 1 teaspoon honey 1/2 cup sliced carrot 1 teaspoon sesame oil METHOD 1 tablespoon cornstarch 1 tablespoon ginger, grated 1 Place water, salt, a
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 33 Stuffed Chicken with Orzo Chili Ginger Tilapia with Sugar-Snap Peas Makes 2 - 4 Servings INGREDIENTS Makes 3 - 4 Servings 2 tablespoons olive oil INGREDIENTS 4 thin chicken cutlets 3 tablespoons chili sauce with garlic 2 tablespoons Dijon mustard 1 tablespoon fresh ginger, grated 1 pound Swiss chard, washed and chopped 1 tablespoon lime juice 2 ounces Brie cheese, cut into 4 slices 1 teaspoon soy sauce 1 cup orzo 1 teaspoon honey 1 cup chicken stock
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 35 Veggie Dumplings Steamed Clam Bake Makes 8 - 10 Servings Makes 2 Servings INGREDIENTS INGREDIENTS 1/2 pound firm tofu, drained and diced into 1/2-inch cubes 2 cups white wine 1 carrot, peeled and shredded 1/2 teaspoon salt 1/2 cup napa cabbage, shredded 3 peppercorns 1 small red pepper, chopped fine 1 small onion, halved 1 green onion, chopped fine 3 lemon slices 2 teaspoons ginger, grated 1 1/2 pound lobster 1 tablespoon cilantro 6 creamer potatoes
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HSN7C_RiceCooker09 5/28/09 5:47 PM Page 37 Chicken Tamales Salsa Verde Makes 6 Servings Makes 1 cup INGREDIENTS INGREDIENTS 12 dried corn husks, soaked 2 Poblano Chile Peppers, diced 3 boneless skinless chicken breasts 8 tomatillos, peeled and quartered 4 cups chicken stock 1 clove garlic 1 onion sliced 1 small onion, quartered 1 teaspoon cumin seed 2 cups chicken stock 1/2 teaspoon coriander 1 teaspoon cumin seed 1 teaspoon chili powder 1 teaspoon salt 2 cups instant corn masa mix ? cup fres
