Wolfgang Puck BDRCRS007 manual

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

Go to page of

A good user manual

The rules should oblige the seller to give the purchaser an operating instrucion of Wolfgang Puck BDRCRS007, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.

What is an instruction?

The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Wolfgang Puck BDRCRS007 one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.

Unfortunately, only a few customers devote their time to read an instruction of Wolfgang Puck BDRCRS007. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.

What should a perfect user manual contain?

First and foremost, an user manual of Wolfgang Puck BDRCRS007 should contain:
- informations concerning technical data of Wolfgang Puck BDRCRS007
- name of the manufacturer and a year of construction of the Wolfgang Puck BDRCRS007 item
- rules of operation, control and maintenance of the Wolfgang Puck BDRCRS007 item
- safety signs and mark certificates which confirm compatibility with appropriate standards

Why don't we read the manuals?

Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Wolfgang Puck BDRCRS007 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Wolfgang Puck BDRCRS007, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Wolfgang Puck service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Wolfgang Puck BDRCRS007.

Why one should read the manuals?

It is mostly in the manuals where we will find the details concerning construction and possibility of the Wolfgang Puck BDRCRS007 item, and its use of respective accessory, as well as information concerning all the functions and facilities.

After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.

Table of contents for the manual

  • 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 [...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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)[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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-[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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) [...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]

  • 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[...]