Wolfgang Puck Bistro BDRCRS007 Installation instructions

Wolfgang Puck
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 www.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]
Model BDRCRS007 Printed in China REV 3.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Stainless Steel Steamer &
7-cup Rice Cooker with Detachable Lid
Use and Care
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ADDITIONAL SAFETY
INFORMATION
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1Read all instructions carefully.
2Do not touch hot surfaces. Use handles only.
3To protect against risk of electric shock, do not immerse appliance,
cord, or plug in water or other liquid.
4Close supervision is necessary when any appliance is used by
or near children.
5Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts, and before cleaning
the appliance.
6Do 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.
7Do not place on or near a hot gas or electric burner, or in a
heated oven.
8The use of accessory attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock, or injury.
9Do not use outdoors.
10 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
11 Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12 Do not use this appliance for other then intended use.
13 Always attach plug to appliance first, then plug cord into the wall
outlet. To disconnect turn any control to “OFF”, then remove plug
from wall outlet. Always hold the plug, never pull the cord.
14 To reduce the risk of shock, cook only in removable container.
15 To ensure continued protection against risk of electric shock,
connect to properly grounded outlets only.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
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 Steamer/Rice Cooker and remove all packaging
materials. Wash all removable parts (inner lid, inner pot, condensation
collector, steaming tray, measuring cup & scoop and clean according to
the Care & Cleaning instructions in this manual.
Warning: Do not immerse Steamer/Rice Cooker housing or power cord
in water or any other liquid. Reassemble the unit after cleaning.
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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 1 1
Using Your Steamer/Rice Cooker/
to Steam Vegetables 12
Helpful Hints 13
Care & Cleaning 14
Vegetable Steaming Chart 15
Recipes for Using Steaming Trays 16
Main Dish and Side Dish Recipes 39
Dessert Recipes 60
Limited Warranty 74
Contact Information Back
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
Know Your Steamer/Rice Cooker
Steamer/Rice Cooker Housing
Detachable Lid
Lid Release Button
Carrying Handle
Stacking Steaming
Tray
Inner Steaming Tray
Detachable
Lid Stem
6
Condensation
Collector
Power Cord
Measuring Cup
Steamer/Rice Cooker Pot
Glass Lid
Scoop
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Caution
Be sure to observe the following to prevent malfunction that may cause
an accident:
1 Measure the quantity of rice and water according to the Instructions on
pages 1 1 - 12.
2 Clean the Steamer/Rice Cooker, particularly the condensation collector,
after each use (see Care & Cleaning section of this manual).
3 Set the unit on a stable, level surface.
4 DO NOT expose to water, high humidity, or heat sources. DO NOT use the
pot directly on an open flame.
5 Be sure to keep the unit out of the reach of children.
6 Keep holes that drain into the condensation collector clean and free
of debris.
7 Cooking with the switch in KEEP WARM position will cause low heat
cooking and this will not cook the rice properly.
8 The unit becomes hot when in use. DO NOT touch the Lids, Trays or Rice
Cooker Body while in use. Do not place your face or hand directly over the
steam coming from the cooker.
9 Always keep the outside bottom of the pot and the heating plate
clean and dry. Any foreign matter between them will cause the unit
to malfunction.
10 DO NOT tilt the Steamer/Rice Cooker on its edge or place it upside down
with its power supply plug connected or with food in the pot as this may
cause damage to the cooker or injury to yourself. When tilting or placing
the Steamer/Rice Cooker upside down, make sure to disconnect the
power supply plug.
11 Do not fill the unit above the MAXIMUM CUP MARKING.
12 The lid must be closed tightly in the latched position at all times during
cooking. (i.e. The unit must not be operated with the lid opened).
13 DO NOT cover the lid with a cloth. The lid may deform or change color.
14 DO NOT damage the power cord and do not attempt to repair it if it
is damaged.
15 Never attempt to customize the cord. Keep the cord away from high
temperatures. Avoid unnecessary bending, twisting and pulling on the
cord. Never place heavy objects on the cord or attempt to tie it up. Using
a damaged power cord can lead to electrical shock, shorting or fire.
16 Ensure that the plug fits all the way into the outlet, partially plugged-in
cords may cause electric hazard.
17 DO NOT MOVE the unit while cooking.
18 Use only 2 steaming trays during the same cooking cycle with the Rice
Cooker function to ensure best cooking results.
19 Your Steamer/Rice Cooker can steam foods and cook rice simultaneously,
however, when cooking rice and steaming at the same time, do not exceed
two steaming trays (including the inner tray). If not cooking rice or other
foods in the inner pot then all three trays can be used for steaming at the
same time. As a general rule, use one cup of water per tray when steaming.
If using all three trays, you would fill the inner pot with 3 cups of water
and depress the C00K button.
Caution
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109
Attaching the Detachable Lid
1To attach the Detachable Lid, slide the
Lid Stem into the Lid Stem Receptacle
on the Steamer/Rice Cooker Housing.
Push straight down until the Lid clicks
in place.
CAUTION: Ensure that your Lid Stem is
locked in place by attempting to
remove it by pulling straight up. A
Serious burn injury can occur if you try
to move your Steamer/Rice Cooker
without the Lid locked into place.
2Replace the Condensation Collector by
pressing straight in over the Lid Stem
until snaps into place.
Figure 2
Figure 1
Removing the Detachable Lid
1To remove the Detachable Lid, first
remove the Condensation Collector
located under the Lid hinge by pulling
it away from the Steamer/Rice Cooker
Housing. See Figure 1.
2Remove the Detachable Lid by pushing
the Detachable Lid Stem in while lifting
the lid straight up. See Figures 2 and 3.
3Do not attempt to remove the
Inner Lid or silicone gasket. See
Figure 5. Do not place the Removable
Lid in the dishwasher. Simply wash
the Inner Lid with warm soapy water
and rinse thoroughly.
4If needed, the Condensation Valve can
be removed in order to rinse the steam
vent. To remove the inner condensation
valve, turn it counter-clockwise and lift
straight up. See Figure 3.
Figure 2
Figure 1
Figure 3
Figure 4 Figure 5
Inner Lid
Silicone Gasket
1
2
Placing the Steaming Trays
Figure 3
Figure 4
Your Wolfgang Puck Steamer / Rice Cooker
comes with 3 steaming trays, two with side
handles that stack on top of the Rice Cooker,
and one internal tray with no side handles
that will nest directly inside the Rice Cooker
Pot. Simply place the Inner Rice Cooker Pot
inside the rice cooker, and add 1 cup of water
per steaming tray used. Take the Inner
Steaming Tray (see Figure 3) and nest it
inside the Rice Cooker Pot. Then place the
desired number of external trays on top (see
Figure 4) followed by the Glass Lid.
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Using Your Steamer/Rice
Cooker to Cook Rice
1Only measure rice with the enclosed measuring cup. For best results
rinse measured rice until the water becomes relatively clear (see
“Helpful Hints” section for details).
2Place rinsed rice in the pot, add water. For 7 cups of uncooked
rice (yields 14 cups of cooked rice), measure 7 full scoops of rice,
using the rice measure included with your unit. Add to the
Steamer/Rice Cooker Pot.
3Add water to the 7 cup line on the inside of the pot. Always add the
rice to the pot BEFORE adding the water to the pot. The water level
marked on the inner pot is based upon having rice added already.
4Place the pot in the Steamer/Rice Cooker.
5Close the outer lid. The lid is properly closed when it clicks.
6Plug in and immediately press the switch down to “Cook”.
The “Cook” indicator light will illuminate to indicate the rice
is cooking.
7The Steamer/Rice Cooker will automatically switch to “Keep Warm”
when the cooking process has completed. The Keep Warm function
will continue until the unit is unplugged.
8Open the Steamer/Rice Cooker by pressing the release button on
the handle. Be sure to open the lid facing away from you to avoid
any hot steam.
9Remove and clean the condensation collector after every use.
Using Your Steaming Trays
Using the Inner Tray only
1Pour 1 cup of water into the Inner Pot.
2Place Inner Pot in the Rice Cooker Housing and place the Inner
Steaming Tray inside the pot.
3Add ingredients to Steaming Tray (see “Steaming Chart” in this
manual for suggested cooking times).
4When using the Inner Steaming Tray it is not necessary to use the
Glass Lid, simply use the Rice Cooker Lid. The Lid is properly closed
when it clicks.
5Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate that the steaming
process has started.
6Time the cooking manually as the unit will automatically switch to
“KEEP WARM” should the water evaporate.
Using Multiple Trays
When using more than one tray to steam you must use the Glass Lid
that comes with your steamer.
1Place 1 cup of water into the Inner Pot for each Steaming Tray used.
For example, if using all three trays (1 inner that nests inside the rice
pot, and two stacking) place 3 cups of water into the inner pot.
2Add ingredients to Steaming Trays (see “Steaming Chart” in this
manual for suggested cooking times). Place the ingredients with the
least amount of cooking time required on top and place the Glass
Lid on the tray.
3Plug in and immediately press the switch down to “COOK”. The
“COOK” indicator light will illuminate to indicate steaming process
has started.
4Time the cooking manually as the unit will automatically switch to
“KEEP WARM” should the water evaporate.
Steaming is one of the oldest ways to cook foods. It has been around for
many thousands of years and is both healthful and economical. Steamed
fruits and vegetables are highly regarded among chefs for their color,
texture and flavors that are far superior to other cooking methods such
as boiling or blanching. This is because steaming is a very gentle way
to cooking.
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Helpful Hints
• Using the Keep Warm function for more than 5 hours may cause
discoloration or an odor in the rice.
• You can adjust the amount of water and/or rice to your own
taste preferences.
• When steaming vegetables please reference the steaming chart in
this manual. The charts are merely a guide, you may wish to adjust
the times according to your own taste preferences.
Washing Rice
When rice is milled some bran and residues adhere to the surface of
the rice. You can remove these residues by first washing the rice with
water before cooking. This will remove excess starch & residues,
which will provide you with much whiter, fluffier rice.
Remember to always use the measuring cup provided to
accurately measure the rice. Add the desired amount of rice to the
Steamer/Rice Cooker inner pot. Fill with cold water until all of the
rice is submerged. Wash the rice by simply stirring the rice around in
the water and rubbing between your hands. You will notice that the
color of the water will become cloudy as the rice is cleaned. Without
spilling the rice tip the inner pot to remove the cloudy water and
repeat several times until the water remains clear.
Cooking other types of rice
Your Wolfgang Puck Steamer/Rice Cooker can handle a wide variety
or rice such as long grain rice, wild rice, yellow rice, brown rice,
basmati rice, etc. When cooking rice other than short grain white
rice it will be necessary to increase the amount of water by 1.5 – 2
times more than the standard short grain white rice recipe. Adjust to
suit your own personal taste.
A note about the measuring cup provided with your
Steamer/Rice Cooker
Your Steamer/Rice Cooker is able to cook a maximum of 7 cups of
raw rice, which is the equivalent of 12 cups of cooked rice. A rice
cooker cup is equivalent to 6 ounces, or approx 3/4 of a cup. This is
why it is important to use the measuring cup that comes with your
Steamer/Rice Cooker and not a standard 8-ounce cup measure.
Helpful Hints cont.
• If the Steamer/Rice Cooker switches to KEEP WARM before the food
is done, you probably need to add more liquid.
• Foods that are overly sweet or oily can cause the Steamer/Rice
Cooker to switch to KEEP WARM earlier than desired. If this
happens, add some liquid like water, wine, stock, milk or juice.
• When baking in the Steamer/Rice Cooker, it is usually necessary to
push COOK more than once. You will need to wait for about 10
minutes after the machine switches to KEEP WARM to be able to
press it back to COOK. This is normal.
• The temperature of the KEEP WARM setting is a little over 180
degrees. This is hot enough to very gently cook foods and far too
hot for any bacteria to grow or for food to spoil. It is very safe to
keep foods at this setting for several hours.
• Do not double recipes in the Steamer/Rice Cooker. The tightly
closed lid will force excess liquid out of the steam vent if you do.
• Use only 2 steaming trays during the same cooking cycle with the
Rice Cooker function to ensure best cooking results.
Care & Cleaning
1DO NOT immerse the Steamer/Rice Cooker in water.
2Clean the Steamer/Rice Cooker Housing with a damp cloth. DO
NOT use abrasive cleaners as this would scratch the surface of
the Housing.
3Wash the Steamer/Rice Cooker Pot, Lid, Steaming Trays, Measuring
Cup, Scoop and Condensation Collector in warm soapy water.
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Recipes for Using
Steaming Trays
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 slices 1 pound 13 to 15 minutes
stir halfway
through cooking
Cauliflower, flowerets 1 pound 12 to 14 minutes
(about 6 cups)
Corn-on-the cob, 2 ears 12 to 14 minutes
each halved
Red or white potatoes, 1 pound 18 to 20 minutes
medium, quartered
Red or white potatoes, 2 pounds medium 27 to 30 minutes
medium, quartered stir halfway
through cooking
Sweet potatoes, 1 pound 19 to 20 minutes
medium, quartered
Snow peas 1/2 pound 8 to 9 minutes
Spinach, stems trimmed 1/2 pound 10 to 11 minutes
Zucchini or summer 1 pound 11 to 12 minutes
squash, sliced
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Pad Thai
Makes 2 Servings
INGREDIENTS
1 box pad thai stir-fry rice noodles with sauce
2 cups water
1/2 cup fresh vegetables
1/2 pound medium shrimp, peeled and deveined
METHOD
1Put water and sauce in Steamer/Rice Cooker Pot. Put steamer tray
on top with shrimp and vegetables. Press COOK.
2After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir,
close lid, and let cook for 5 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
17
Steamed Halibut and Red Bell
Peppers with Quinoa
Makes 4 Servings
INGREDIENTS
4 small halibut filets
1 tablespoon white miso paste
1/4 white onion, julienned
2 red bell peppers, julienned
3 cups baby carrots
1 1/2 cups quinoa, preferably organic
1 clove garlic, minced
2 cups chicken stock or broth, canned is fine
Kosher salt and fresh pepper to taste
METHOD
1Place halibut in Steamer Tray and spread miso paste on each one;
top with onions.
2In second Steamer Tray, add carrots and bell peppers.
3In a fine strainer, rinse the quinoa grains under cold water for 2 - 3
minutes to remove natural coating. If you skip this step the quinoa
will taste bitter.
4Add quinoa to Steamer/Rice Cooker Pot and add garlic and broth,
season all to taste.
5Stack halibut on top of carrots and quinoa; add lid and press COOK.
6Check halibut after 5-8 minutes of active steaming. Remove when
cooked thorough.
7Remove carrots when crisp-tender, about 2 minutes more.
8Quinoa is finished when machine chimes.
9Remove and serve.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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20
Beer Braised Baby Back Ribs
Makes 2 - 3 Servings
INGREDIENTS
1/2 slab baby back ribs, cut in 4 pieces
1/2 teaspoon seasoning salt*
2 teaspoons olive oil
6 ounces beer
1/2 cup stock
3/4 cup barbecue sauce
METHOD
1 Wash the slab of ribs and pat dry. Season with salt rub.
2 Turn Steamer/Rice Cooker to COOK and add oil. When hot, add ribs
and brown on meat side.
3 Add beer, stock, and barbecue sauce. Press COOK and let cook
for 1 hour.
SERVING IDEAS
Place steamer tray on top for the last ten minutes with
2-3 small ears of corn.
*If you do not have a favorite seasoning salt, you can blend in equal
proportions of salt, pepper and paprika.
19
Steamed Chicken Breasts
with Coconut Rice
Makes 4 Servings
INGREDIENTS
4 individual small skinless, boneless chicken breasts, trimmed
4 teaspoons fresh ginger, minced and divided
4 teaspoons garlic, minced and divided
4 teaspoons fresh jalapeño, minced and divided
4 tablespoons cilantro, chopped and divided
Kosher salt and fresh pepper, to taste
3 cups fresh snap peas
2 cups Jasmine rice
1 cup unsweetened coconut milk
3 cups chicken broth or stock
Soy sauce, for serving
METHOD
1Season chicken breasts with half each of the ginger, garlic, jalapeño
and cilantro.
2Place into Steamer Tray, slightly overlapping to fit if necessary;
season to taste.
3Add snap peas to second Steamer Tray.
4Stack Steamers placing the peas tray on top of the chicken tray.
5Combine rice, coconut milk and broth and pour into Steamer/Rice
Cooker Pot; add Glass Lid.
6Press COOK. After 8 - 10 minutes of active steaming, check chicken
and snap peas for doneness.
7Remove when cooker has completed cooking cycle; close lid and
cook rice until machine chimes.
8Remove, fluff rice and serve with soy sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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22
Soy Steamed Salmon Filets
with Shiitake Brown Rice
This recipe is so healthy but is also very pretty and full of flavor. It is a
real treat and a snap to prepare. The busier my life gets, the more
grateful I am to have a Steamer/Rice Cooker and wonderful recipes
like this.
Makes 2 Servings
INGREDIENTS FOR STEAMED SALMON
2 salmon filets, 3-4 ounces each
1 tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne strips
1 green onion, cut into julienne strips
1 big clove garlic, cut into julienne strips
INGREDIENTS FOR RICE
2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
1 bay leaf
2 teaspoons olive oil
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water,
squeeze to remove excess water (use this leftover liquid
in place of part of the stock called for, if desired)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper, to taste
1 green onion, sliced thinly on the bias
METHOD
1Place salmon in steamer tray. Set on a plate to catch any dripping.
Rub mushroom soy sauce over salmon. Top evenly with ginger, green
onion and garlic. Set aside to marinate for 20 minutes.
2Add remaining rice ingredients, except for green onion, into
Steamer/Rice Cooker Pot. Stir, close, and press COOK. After 20
minutes, add tray with salmon. Cook 5-10 minutes or until fish is
done to your liking.
3When Steamer/Rice Cooker switches to KEEP WARM, fluff rice and
fold in remaining green onion.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
21
Corned Beef and Cabbage
Makes 3 - 4 Servings
INGREDIENTS
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired
1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges
4 small red bliss potatoes, scrubbed
METHOD
1Place brisket, beer and stock into the Steamer/Rice Cooker Pot.
Close lid and press COOK.
2Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has
evaporated, cooker will switch to KEEP WARM. Add 1 more cup
liquid if needed and add cabbage and potatoes to steamer tray.
3Close lid and press COOK again for 20 minutes or until cabbage and
potatoes are tender.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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23
Steamed Shrimp with Basmati
Rice and Broccoli
Makes 4 Servings
INGREDIENTS
1 pound medium shrimp, peeled and deveined
3 cloves garlic, chopped
1/4 cup cilantro leaves
1/2 teaspoon dried chili flakes
Kosher salt and fresh pepper to taste
1 1/3 cups Basmati rice
2 2/3 cup chicken stock or broth, canned is fine
1 bunch green onions, chopped into 1 inch lengths
1 small head broccoli, cut into florets
METHOD
1Toss shrimp with garlic, cilantro leaves, chili flakes, salt and pepper;
add to a Steamer Tray.
2Add broccoli to the second Steamer Tray.
3Combine remaining ingredients into Steamer/Rice Cooker Pot, stir.
Stack Steamer Trays on top of Steamer/Rice Cooker Pot, add Glass
Lid and press COOK.
4After 5 - 10 minutes of active steaming, check broccoli and shrimp;
remove if done.
5Keep broccoli and shrimp warm.
6When chime sounds, the rest of your meal is ready.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
24
Steamed Salmon with Asparagus
and Lemon New Potatoes
Makes 4 Servings
INGREDIENTS
4 small salmon filets
12 spears asparagus, trimmed to fit steamer
1 lemon, sliced into rounds
12 small new red skinned potatoes
1 cup chicken broth or stock, canned is fine
Kosher salt and fresh pepper, to taste
4 teaspoons unsalted butter, for serving, optional
METHOD
1Add potatoes and stock to Steamer/Rice Cooker Pot; close lid and
press COOK.
2Divide the salmon, lemons and asparagus between the top Steamer
Trays.
3Season to taste and stack steamers on top of Steamer/Rice Cooker
Pot; add Glass Lid.
4Steam for 8-10 minutes and then check salmon and asparagus for
doneness.
5Remove if tender and cooked through.
6Continue cooking potatoes for 1 - 2 minutes more if needed.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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2625
Steamed Flank Steak with Sweet
Potatoes and Green Beans
Makes 2 Servings
INGREDIENTS
8 ounces flank steak, sliced on the bias into thin strips
1 tablespoon soy sauce
2 cloves garlic, minced
2 cups fresh green beans, trimmed
2 large sweet potatoes, peeled and diced
1 tablespoon brown sugar
1 tablespoon olive oil
Kosher salt and fresh pepper, to taste
1 cup liquid such as orange juice, chicken stock or water
METHOD
1Season steak with soy and garlic.
2Add steak to a Steamer Tray.
3Add green beans to second Steamer Tray.
4Add sweet potatoes, brown sugar and olive oil to Steamer/Rice
Cooker Pot.
5Stack, add Glass Lid and press COOK.
6Test steak for doneness after 3 minutes of active steaming; remove
when done.
7Check green beans after 2 minutes more and remove when
crisp-tender.
8Test sweet potatoes after 3 minutes. Mash in pot when tender using
a wooden spoon.
9Serve, seasoning to taste.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Beer Steamed Dogs
with the Works
Makes 4 - 8 Servings
INGREDIENTS
1 tablespoon olive oil
1 large onion, sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
2 tablespoons tomato juice
1 bottle beer
2 cups sauerkraut
8 all beef kosher hotdogs
8 hotdog rolls
Ketchup and mustard (optional)
METHOD
1Place the oil in the Steamer/Rice Cooker Pot and press COOK.
2After 2 minutes add the onions, salt, and pepper. Secure lid and cook
for 5 minutes.
3Stir onions and the vinegar and tomato juice. Close lid and cook until
Steamer/Rice Cooker switches to KEEP WARM, about 10 minutes.
4Remove onions from Steamer/Rice Cooker Pot and set aside.
5Add beer to Steamer/Rice Cooker Pot.
6Place hotdogs in the Inner Steaming Tray and place into
Steamer/Rice Cooker Pot.
7Add the sauerkraut to the next steamer and the rolls in the top
steamer.
8Cover with Glass Lid and press COOK.
9Cook hotdogs for 10 minutes.
10 To assemble, place hotdogs in rolls. Top with onion mixture and
sauerkraut. Dress with additional sauces if you like.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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2827
Shrimp & Ginger Dumplings
Makes 6 - 8 Servings
INGREDIENTS
1 pound large shrimp, peeled, deveined, and chopped
3 green onions, chopped
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
30 - 40 wonton wrappers
METHOD
1Combine the shrimp, onions, ginger, and soy sauce in the bowl of a
food processor and pulse to form a coarse paste.
2Place a teaspoon of this mixture into the center of each wonton
wrapper.
3Fold all the points of the wrapper towards the center. With damp
fingers, crimp them together.
4Place 8 dumplings into each stackable Steamer Tray.
5Add 1 cup water to the Steamer/Rice Cooker Pot.
6Stack Steamers, Add Glass Lid and press COOK. Steam for
10 minutes.
TIP
Make a dipping sauce to serve with dumplings by mixing soy sauce,
sesame oil, and a little brown sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Steamed Scallops with
Asparagus Tips
Makes 4 Servings
INGREDIENTS
1 pound bay scallops
1/2 pound fresh asparagus tips
2 tablespoons peanut oil
1 teaspoon cornstarch
1 tablespoon chives, chopped
1/2 cup ginger lime dressing
METHOD
1Place ginger lime dressing in Steamer/Rice Cooker Pot and press
COOK.
2Toss the scallops with oil and cornstarch.
3Place scallops in a Steamer Tray, sprinkle with chives.
4Place asparagus tips the other Steamer Tray. Stack them in
Steamer/Rice Cooker Pot, add Glass Lid, and press COOK.
5Cook for 5 minutes.
6Layer the cooked scallops over asparagus tips on a platter and
drizzle with hot dressing.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 27

3029
Cajun Corn
Makes 4 - 6 Servings
INGREDIENTS
6 - 8 ears bi-colored corn in husk
2 tablespoons Louisiana hot sauce
3 tablespoons unsalted butter
1/2 teaspoon Cajun seasoning- optional
METHOD
1Pull husks back from the corn but do not completely remove.
Carefully discard all silk from each corn cob.
2Mix the remaining ingredients together and brush onto each ear
of corn.
3Pull the husks back up around each ear and secure with butchers
twine.
4Place 1 cup of water in the Steamer/Rice Cooker Pot.
5Place 3 ears of corn in each stackable Steamer Tray. Stack on top of
Steamer/Rice Cooker Pot. Add Glass Lid and press COOK. Set timer
for 15 minutes.
6Be careful when removing corn from husk as it will be quite hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
German Potato Salad
Makes 4 - 6 Servings
INGREDIENTS
4 strips of bacon, cut into 1/4-inch pieces
1 medium onion chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seeds
2 teaspoons sugar
1 tablespoon cider vinegar
1/2 cup chicken stock
2 pounds small creamer potatoes, diced
METHOD
1Place bacon pieces into the Steamer/Rice Cooker Pot and press
COOK.
2After 5 minutes, add onions, salt, pepper, celery seeds, and sugar.
Press COOK again. Set timer for 4 minutes.
3Place potatoes into the 3 Steamer Trays.
4Add the vinegar and stock to the Steamer/Rice Cooker Pot.
5Place inner Steamer Tray into Steamer/Rice Cooker Pot and stack
the stackable Steamer Trays on top of Steamer/Rice Cooker Pot, add
Glass Lid and press COOK.
6After 20 minutes, carefully place potatoes into the Steamer/Rice
Cooker Pot with bacon mixture, and stir. Secure Detachable Lid and
press COOK again.
7After 5 minutes, turn Steamer/Rice Cooker Pot to KEEP WARM.
8Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 29

3231
Steamed Chicken
Makes 3 - 4 Servings
INGREDIENTS
4 bone-in skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons soy sauce
1 teaspoon rice wine
1 teaspoon honey
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon ginger, grated
1 green onion, chopped
2 cups basmati rice, rinsed
2 cups chicken stock
METHOD
1Using a cleaver or sharp knife, cut each chicken breast into 3 pieces.
2Combine the remaining ingredients, except rice and chicken stock,
into a large bowl to make a marinade.
3Add chicken slices to the marinade. Let sit for 15 minutes or
overnight.
4Place rice and stock into Steamer/Rice Cooker Pot.
5Place chicken slices into a Steamer Tray and place on top of
Steamer/Rice Cooker Pot. Cover with Glass Lid and press COOK.
6Cook until Steamer/Rice Cooker switches to KEEP WARM, about 25
minutes. Check to make sure chicken is thoroughly cooked.
7Serve with rice.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Steamed Vegetables
Makes 4 Servings
INGREDIENTS
1/2 cup water
1/2 tablespoon salt
1 tablespoon lemon juice
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup sliced carrot
METHOD
1Place water, salt, and lemon juice into Steamer/Rice Cooker Pot.
2Place the Inner Steamer Tray into the Steamer/Rice Cooker Pot.
3Put vegetables into Inner Steamer Tray.
4Secure Lid and press COOK. Set a timer for 8 minutes
5Serve hot.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 31

3433
Stuffed Chicken with Orzo
Makes 2 - 4 Servings
INGREDIENTS
2 tablespoons olive oil
4 thin chicken cutlets
2 tablespoons Dijon mustard
1 pound Swiss chard, washed and chopped
2 ounces Brie cheese, cut into 4 slices
1 cup orzo
1 cup chicken stock
1 can diced tomatoes
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon lemon juice
METHOD
1Add olive oil to Steamer/Rice Cooker Pot. Secure Lid and press
COOK.
2While Steamer/Rice Cooker Pot is preheating, set out the chicken
cutlets, spread with mustard, and top with swiss chard and cheese.
Season with salt and pepper.
3Starting at the short end of the chicken, roll up tightly and secure
with a toothpick.
4Place chickens into hot Steamer/Rice Cooker Pot to brown,
toothpick side up. Secure lid and press COOK, set timer for
jh5 minutes.
5Remove chicken from Steamer/Rice Cooker Pot and place into Inner
Steamer Tray. Add orzo and chicken stock to Steamer/Rice Cooker
Pot, and place steamer on top.
6Secure lid and press COOK.
7Once the Steamer/Rice Cooker switches to KEEP WARM, stir
remaining ingredients into the orzo.
8Serve stuffed chicken on top of orzo.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Chili Ginger Tilapia with
Sugar-Snap Peas
Makes 3 - 4 Servings
INGREDIENTS
3 tablespoons chili sauce with garlic
1 tablespoon fresh ginger, grated
1 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon honey
1 cup sugar snap peas
1 red bell pepper, julienne
2 4-ounce tilapia filets
1 cup jasmine rice
1 cup chicken stock
METHOD
1In a medium-sized bowl combine chili sauce, ginger, lime juice, soy
sauce, and honey.
2Add the snap peas, peppers, and tilapia to the marinade. Cover and
refrigerate for at least an hour.
3Add rinsed rice and stock to the Steamer/Rice Cooker Pot.
4Secure lid and press COOK.
5After 15 minutes, place Inner Steamer Tray into Steamer/Rice Cooker
Pot and place tilapia and vegetables inside.
6Secure Lid and cook for 10 minutes
7Serve the rice topped with fish and vegetables for a light and
healthy meal.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 33

3635
Steamed Clam Bake
Makes 2 Servings
INGREDIENTS
2 cups white wine
1/2 teaspoon salt
3 peppercorns
1 small onion, halved
3 lemon slices
1 1/2 pound lobster
6 creamer potatoes, quartered
2 ears of corn
1 pound steamer clams
METHOD
1Place the wine, salt, pepper, onion, and lemon slices in the
Steamer/Rice Cooker Pot. Secure lid and press COOK
2Cook until mixture comes to a boil, about 15 minutes
3Place the clams in a stackable Steamer Tray, and place the potatoes
and corn in the other one.
4Place the lobster head first into the Steamer/Rice Cooker Pot, then
stack the 2 Steamer Trays and cover with Glass Lid.
5Set timer for 25 minutes. Then turn to KEEP WARM
6Serve with bibs and butter.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Veggie Dumplings
Makes 8 - 10 Servings
INGREDIENTS
1/2 pound firm tofu, drained and diced into 1/2-inch cubes
1 carrot, peeled and shredded
1/2 cup napa cabbage, shredded
1 small red pepper, chopped fine
1 green onion, chopped fine
2 teaspoons ginger, grated
1 tablespoon cilantro
2 tablespoons stir fry sauce
1 large egg beaten
30 small wonton wrappers
Non stick spray
METHOD
1Combine all ingredients, except wonton wrappers, in a large bowl.
2Place a teaspoon of the filling into the center of each wrapper. Pull
the 4 corners of the wonton wrapper to the center. Brush lightly with
water and seal well. Repeat with remaining ingredients.
3Spray each stackable Steamer Tray with nonstick spray and then
place dumplings into it.
4Add 1 cup of water to the Steamer/Rice Cooker Pot per each
Steaming Tray used, add stackable Steamer Trays and add Glass Lid.
Press COOK and set timer for 20 minutes.
5Serve hot with a dipping sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 35

3837
Chicken Tamales
Makes 6 Servings
INGREDIENTS
12 dried corn husks, soaked
3 boneless skinless chicken breasts
4 cups chicken stock
1 onion sliced
1 teaspoon cumin seed
1/2 teaspoon coriander
1 teaspoon chili powder
2 cups instant corn masa mix
1 teaspoon salt
1 teaspoon baking powder
2/3 cups shortening, melted
1/2 cup salsa verde- see recipe
METHOD
1Place chicken breasts, stock, onions, cumin, coriander, and chili
powder into the Steamer/Rice Cooker Pot.
2Secure Lid, press COOK, set timer for 1 hour. Chicken should be
falling apart.
3Strain chicken from stock and reserve stock. Combine chicken with
salsa verde (see recipe p. 38)
4Pour stock into a 2 cup measuring cup, add water, if necessary,
to give you exactly 2 cups of liquid.
5In a large bowl, mix masa with stock, salt, baking powder, and
shortening. Mix until well combined.
6To assemble tamales, place 1/4 cup of masa onto corn husk. Top with
2 tablespoons chicken mixture.
7Fold husks to a form a package, tie with butcher’s twine.
8Place tamales in Steamer Trays.
9Place 2 cups of liquid into Steamer/Rice Cooker Pot and place
Steamer Trays on top of Steamer/Rice Cooker Pot.
10 Add Glass Lid and press COOK. Steam tamales for 1 hour.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Salsa Verde
Makes 1 cup
INGREDIENTS
2 Poblano Chile Peppers, diced
8 tomatillos, peeled and quartered
1 clove garlic
1 small onion, quartered
2 cups chicken stock
1 teaspoon cumin seed
1 teaspoon salt
? cup fresh cilantro
1 tablespoon fresh lime juice
METHOD
1In a saucepan, combine all ingredients except cilantro and lime juice.
Cook over medium high heat until tender. About 20 minutes. Let
cool.
2Place mixture in a food processor along with the cilantro and lime
juice. Puree until smooth.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 37