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Table of contents for the manual
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Page 1
W olfgang Puck 10 Quart Electric Pr essur e C ook er / Stockpot Use and Car e IMPORT ANT NO TICE PLEASE DO NO T RETURN T O S T ORE. If y ou ha v e any pr oblems with this unit, contact C onsumer Relations for servic e PHONE: 1-800-27 5-827 3. Please r ead oper ating instructions befor e using this product. Please k eep original bo x and packing mat[...]
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Page 2
This applianc e has a polarized plug ( one blade is wider than the other). As a safety featur e, this plug will fit in a polarized outlet only one wa y . If the plug does not fit fully in the outlet, re verse the plug. If it still does not fit, c ontact a qualified electrician. Do not attempt t o defeat this safety featur e. A short pow er-supply c[...]
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Page 3
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 Electric Pr essure C ook er 7 About Pr essur e Cooking 7 A dditional Safety T ips 7 Using Y our Pr essure C ooker 8 Helpful Hints 9 Car e & Cleaning 10 Recipes 11 Pr essur e Cooker Cooking Chart 41 Limited W arranty 46 Contact Information b[...]
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Page 4
Kno w Y our Electric Pr essur e Cook er 5 6 • Pres sure C ooker Lid Holds foods out of cooking liquid. The r ack also allow s sev eral different foods to be cook ed at the same time without mixing flav ors. Do not use rack when a blending of flav ors is desired. Forms a pres sure-tight seal between the lid and the pressure cook er base during coo[...]
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Page 5
Using Y our Pr essur e Cook er 1 Gather all ingredients and be f amiliar with y our recipe . Pour requir ed amount of liquid into pres sure c ooker , then add food. Use the cooking r ack, if desired. Nev er load cooker abo ve the maximum ingredient le vel line. F oods that e xpand while cooking (i.e . legumes) should ne ver go abo v e the halfwa y [...]
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Page 6
Helpful Hints ( c ont.) • For f aster c ooking times on rice or v egetables, bring the liquid to a boil befor e adding the ingredients. T hen secure lid and lo wer t emperatur e. • When y ou are using fr ozen meats in y our recipes, the cooking time does not need to be alt ered. Pr essure will not be acheiv ed until the internal t emperatur e i[...]
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Page 7
Quick Meals 14 - Minute Pas ta Meal . . . . . . . . . . .18 10 - Minute Me xican Casserole . . . . .19 Chicken Picant e . . . . . . . . . . . . . . . . .22 Quick Chicken Pot Pie . . . . . . . . . . .23 Rice Dishes Paella . . . . . . . . . . . . . . . . . . . . . . . . . .26 Stuffed Peppers . . . . . . . . . . . . . . . .27 Spanish Rice . . . . . . [...]
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Page 8
Flan 5 servings INGREDIENTS 3/ 4 cup sugar 3 cups wat er 3 large eggs, beat en 1 can (14 ounces ) sw eetened condensed milk 1 cup milk 1 tablespoon vanilla METHOD 1 In a nonstick skillet, melt sugar o ver medium heat until it becomes a caramel-lik e color . Pour caramel ev enly between 4 custar d cups. 2 Put wat er in pressur e cook er and begin to[...]
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Page 9
Choc olat e Swirl Cheesecak e 8 servings INGREDIENTS 3 cups wat er 1 cup pow dered sugar 3 packages (8 ounces each) cr eam cheese, softened 3 large eggs 1 teaspoon v anilla extr act 3 tablespoons coc oa pow der , unsw eetened METHOD 1 Place w ater in pr essure c ooker . Assemble r ack in pres sure c ooker . 2 In a large mixing bo wl with an electri[...]
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Page 10
14 - Minut e Pasta Meal 4 servings INGREDIENTS 2 cups liquid (beef or chicken s tock, wine or w ater) 1 jar (26 ounces ) fa v orite pasta sauc e 1 pound fro zen ground meat (beef , turke y , or chicken) 1 1/2 cups unc ooked penne pas ta 1/ 4 cup shredded Parmesan and mo zzarella cheeses 2 teaspoons fr esh herbs (basil, oregano, parsle y) Crushed re[...]
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Page 11
20 19 10-Minut e Me xican Chick en Casser ole 4 Servings INGREDIENTS 2 cups chicken s tock 1 can (14.5 ounces ) diced t omatoes with mild gr een chiles 10 whole fro zen chicken t enders 1 cup regular long-gr ain white rice 1/2 cup shr edded Mexican cheese 1 env elope mild taco seasoning METHOD 1 Place all ingr edients in pressur e cook er and secur[...]
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Page 12
Chick en Picante 4 servings INGREDIENTS 15 boneless, skinless chick en tenders 2 cups low sodium chick en broth 1 jar (16 ounces ) medium salsa METHOD 1 Place all ingr edients in pressur e cook er . 2 Secure lid on pr essure c ooker . 3 Set temper ature to 400°. When pr essur e indicator pops up, reduc e temper ature to 250°. Set a kitchen timer [...]
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Page 13
Quick Chick en Pot Pie 6 Servings INGREDIENTS 1 package (10 ounces ) froz en puff pastry 2 cups chicken s tock 15 whole fro zen chicken t enders 1 bag (16 ounces ) fro zen pearl onions 1 bag (16 ounces ) fro zen mix ed vegetables 1 can (10 3/ 4 ounces) c ondensed cream of mushroom soup METHOD 1 Bake puff pas try acc ording t o package directions. 2[...]
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Page 14
Beef Bolognese 6 Servings INGREDIENTS 2 tablespoons e xtra vir gin olive oil 1 pound lean ground beef kosher salt and fr esh ground black pepper , to taste 2 shallots, minced 2 clo ves garlic, minc ed 1 medium onion, peeled and chopped 1 medium carrot, peeled and chopped 1 stalk celery , trimmed and chopped 1 cup red wine 5 pounds roma t omatoes, c[...]
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Page 15
Stuffed Peppers 4 Servings INGREDIENTS 1 pound ground beef 1 cup cook ed Spanish rice 1/2 cup mo zzarella cheese 4 medium peppers, cut off stem t op and remo ve the insides 3 boullion cubes 3 cups wat er 1 can (14.5 ounces ) tomat o sauce 4 medium peppers, cut off stem t op and remo ve the insides METHOD 1 Combine beef , rice and cheese. Mix w ell.[...]
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Page 16
Br aised Red Cabbage 12 Servings INGREDIENTS 1/ 4 cup peanut oil 1 medium red onion, slic ed 1 cup bro wn sugar 2 Grann y Smith apples, sliced 1/2 cup r ed wine vinegar 2 cups red wine 2 cups orange juic e 1 cinnamon stick 3 teaspoons gr ound ginger Salt and pepper , to taste 4 pounds red cabbage , julienned A fe w gold leav es for decor ation ( op[...]
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Page 17
Stuffed Artichok es 4 Servings INGREDIENTS 1 cup wat er 1 cup beer 2 tablespoons lemon juice 1 pinch salt 4 jumbo artichokes 2 clo ves garlic, minc ed 2 tablespoons fresh mint leaf , or basil 1 cup fresh br ead crumbs 2 tablespoons oliv e oil 1 tablespoon parmesan cheese 1 teaspoon salt 1 teaspoon fr esh ground pepper METHOD 1 Place beer , wat er ,[...]
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Page 18
Apple-Sage Cornbr ead Stuffed Pork Chops 4 Servings INGREDIENTS 4 pork loin chops (1 1/2 - 2" thick), butterflied horiz ontally 1 tablespoon oliv e oil 1/ 4 cup onion, chopped 1/ 4 cup cornbread s tuffing mix 1 whole apple, cor ed and diced 1/8 t easpoon celery seed 1/8 t easpoon garlic salt METHOD 1 Season pork chops with salt and pepper . 2 [...]
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Page 19
Lamb T agine 6 Servings INGREDIENTS 4 tablespoons (1/2 s tick) sw eet butter 2 tablespoons curry pow der 1 bay leaf 1 tablespoon minced fr esh garlic 1 tablespoon grat ed fresh ginger 2 pounds boneless leg of lamb, cut int o 2" cubes salt and freshly gr ound pepper , to tas te 1 tablespoon flour 1 large onion, peeled and cut int o large cubes [...]
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Page 20
Br aciola 4 Servings INGREDIENTS 1 pound boneless r ound steak, sliced int o 1/ 4-inch thick pieces (hav e butcher slice ) salt pepper fresh th yme leaves 8 slices pr osciutto, sliced thin 8 slices pr ov olone cheese 2 large har d-cooked eggs, slic ed thin 1 tablespoon fresh parsle y , chopped METHOD 1 Place beef slic es onto cutting boar d. Sprink[...]
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Page 21
Pot Roas t 4 Servings INGREDIENTS 3 pounds beef roas t (rump, California, L ondon broil), trimmed of e xc ess f at 1/2 tablespoon salt 1 teaspoon pepper 1 teaspoon garlic po wder 1 tablespoon oliv e oil 2 cups beef stock 2 cups wat er 1 medium onion, quarter ed 2 clo ves garlic, minc ed 3 sprigs fresh th yme (1 tablespoon dry) 3 stalks celery , cut[...]
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Page 22
42 41 Pr essur e Cook er C ooking Chart Ingredient Amt Pressur e Time Liquid T emp Pr essur e Cook er C ooking Chart Ingredient Amt Pres sure T ime Liquid T emp Artichokes trimmed 3 Med 15 10 - 14 minutes 2 Cups 250 ° F Baby Back Ribs 2 Slabs 15 15 - 20 minutes 2 Cups 250 ° F Beans - Blk (soak ed) 1 Cup 15 10 - 12 minutes 4 Cups 250 ° F Beans - [...]
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Page 23
Recipe Not es 43 Recipe Not es 44[...]
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Page 24
Limit ed W arr anty This w arranty co vers all defects in w orkmanship or materials in the mechanical and electrical parts, arising under normal usage and care , in this product f or a period of 12 months from the dat e of purchase pro vided you ar e able to present a v alid proof-of-purchase . A v alid proof-of-pur chase is a receipt specifying it[...]