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Manual Wolfgang Puck BPCR0005

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  • Wolfgang Puck BPCR0005 - page 1

    1 W olfgang Puck Electric Pr essur e C ook er / Stockpot Use and Car e IMPORT ANT NO TICE PLEASE DO NO T RETURN T O ST ORE. If y ou ha v e any pr oblems with this unit, contact C onsumer Relations for servic e PHONE: 1-800-27 5-82 73 or visit our w ebsite at wphouse w ar es.c om Please read oper ating instructions befor e using this pr oduct. Pleas ...

  • Wolfgang Puck BPCR0005 - page 2

    GROUNDING INSTRUCTIONS: T his appliance must be gr ounded. It is equipped with a 3-prong c or d having a gr ounded plug. The plug mus t be plugged into an outlet which is pr operly installed and gr ounded. W arning: Improper use of the gr ounded cor d can r esult in the risk of electric shock. Consult a qualified electrician if neces sary . Do not ...

  • Wolfgang Puck BPCR0005 - page 3

    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 essur e Cooker 5 Lid Assembly 7 Pr essur e Cook er Settings 8 About Pr essur e Cooking 9 A dditional Safety T ips 9 Using Y our Pr es sure C ook er 10 Helpful Hints 13 Car e & Cleaning 14 Recipes 16 Pr essur e Cook er C ooking ...

  • Wolfgang Puck BPCR0005 - page 4

    5 6 Kno w Y our Electric Pr es sur e Cook er Contr ol Panel Pres sure R elease De vice (Steam V ent) Pres sure C ook er Lid Handle Serving Spoon Rice Sc oop Rice Measuring Cup Detachable Pow er Cor d T empered Glass Lid Steaming/ Cooking Rack Pres sure C ook er Housing Remo v able Cooking Pot Plastic Stor age Lid for Remo v able Pot Anti-Blockage C ...

  • Wolfgang Puck BPCR0005 - page 5

    7 8 Lid Assembly Pr es sur e Cook er Settings Lid Knob Lid Co v er Glass Lid Silicon W asher W asher Sc rew TEMPERA TURE INDICA T OR LIGHTS Heat Light indicates pr essur e cook er is heating to select ed function W arm When the timer has e xpired, the pres sure c ook er automatically swit ches to K eep W arm temper atur e. The W arm indicator light ...

  • Wolfgang Puck BPCR0005 - page 6

    9 10 About Pr es sur e Cooking Pres sure c ooking is an ideal w ay t o make f ast, tasty meals f or y our family! T his method of cooking mak es it easy f or ev en the busiest cooks to pr epar e meals from scr at ch. Use your pr essur e cooker for fish, chicken, fr esh v egetables, ric e, legumes, and e ven des sert – and ev erything can be cooke ...

  • Wolfgang Puck BPCR0005 - page 7

    12 Using Y our Pr essur e C ook er ( cont.) Adding T ime Aft er selecting the desired c ooking function, y ou can add cooking time b y pr essing the TIME button until t otal cooking time is display ed. Y ou can set total c ooking time fr om 5 minutes up t o 120 minutes for Ric e, Meat, V egetable, Soup and Ste w . Delaying T ime Aft er selecting th ...

  • Wolfgang Puck BPCR0005 - page 8

    14 Helpful Hints ( cont.) • Remember if y ou ar e not using the basket while pr essur e c ooking the liquid will flav or what y ou ar e cooking. T ry using fr esh herbs or aromatic v egetables like onions or garlic, wine or stock. T he fla v or transf erenc e will be w onderful. • Do not attempt t o boil pasta with pr essur e lid on; the foam c ...

  • Wolfgang Puck BPCR0005 - page 9

    16 15 Recipes Figure 1 Figure 2 5QPressureCookerMan08 6/5/08 12:12 PM Page 15 ...

  • Wolfgang Puck BPCR0005 - page 10

    18 Beef Goulash 6 - 8 Servings INGREDIENTS 2 tablespoons v egetable oil 1 pound onions, finely chopped 1 tablespoon sugar 3 tablespoons sw eet paprika 3 tablespoons hot paprika 3 tablespoons tomat o paste 1 tablespoon minced garlic 1 tablespoon chopped fresh marjor am 1/2 t easpoon chopped fresh th yme 2 teaspoons k osher salt ( or mor e to tast e ...

  • Wolfgang Puck BPCR0005 - page 11

    20 Chick en Stock Appro ximately 2 Quarts INGREDIENTS 5 to 6 pounds chick en bones, including necks and feet, coarsely chopped 1 medium carrot, peeled, trimmed, and cut int o 1-inch slices 1 medium onion, peeled, trimmed, and quarter ed 1 small celery stalk, trimmed and cut int o 1-inch slices 1 small leek, cleaned, trimmed and cut into 1-inch slic ...

  • Wolfgang Puck BPCR0005 - page 12

    22 Chick en Enchilada Casser ole 6 - 8 Servings INGREDIENTS 1 can light red kidne y beans, dr ained 2 cups chicken s tock 1 jar (1 7. 3 5 ounces ) mild enchilada sauce 8 - 10 whole fro zen chick en tenders 1 cup diced onion 1 cup diced peppers 1 tablespoon fresh cilantr o 1 package (1 . 1 2 ounces ) cheesy taco seasoning mix 1 cup fro zen c orn 2 c ...

  • Wolfgang Puck BPCR0005 - page 13

    23 24 Gr ound Beef and Pork Chipotle ( cont.) Gr ound Beef and Pork Chipotle Chili with Kidne y Beans 6 Servings INGREDIENTS 1/ 4 cup extr a-vir gin oliv e oil 2 pounds ground beef 1 pound ground pork 1 cup chopped onion 3 garlic clo ves, minc ed 2 to 3 tablespoons chipotle chili pow der ( or to tas te ) 2 tablespoons pure gr ound chili pow der 2 t ...

  • Wolfgang Puck BPCR0005 - page 14

    25 26 Br aised Lamb Shanks with Squash and Peas 6 Servings INGREDIENTS 6 lamb shanks, 1/2 - to 3/ 4 - pound each K osher salt and freshly gr ound black pepper 1 teaspoon chopped fr esh r osemary 2 tablespoons e xtra- vir gin olive oil 1 medium or large onion, chopped 2 medium carrots, peeled and chopped 2 teaspoons minc ed fresh garlic 1/2 cup dry ...

  • Wolfgang Puck BPCR0005 - page 15

    28 Cr anberry Relish Mak es 1 1/3 Cups INGREDIENTS 2 cups fresh cr anberries 1/2 cup sugar 1/2 cup v erjus or 3 tablespoons lemon juic e METHOD 1 In small saucepan, c ombine all ingredients. Bring t o a boil, and then low er t o a simmer . Continue to cook until the mixtur e is thick and berries are glaz ed. Allo w to c ool. 2 T ransfer t o a co v ...

  • Wolfgang Puck BPCR0005 - page 16

    30 Spic ed Car amelized Pecans Mak es 2 cups INGREDIENTS 3 cups peanut oil 2 cups pecan halv es 1 teaspoon k osher salt 1/2 t easpoon cay enne pepper 1 cup sifted c onfectioners' sugar METHOD 1 In a deep-fry er or a deep pot, heat the oil to 350 degr ees F . (A deep- frying thermometer can be clipped t o the side of the pan so that you can tel ...

  • Wolfgang Puck BPCR0005 - page 17

    32 T ortilla Soup ( cont.) 4 Add t omatoes, t omato past e, and 2 t easpoons of the cumin. Continue to simmer f or about 10 minutes t o maximize fla v or . Slowly pour in the s tock and add the c orn cobs. 5 Lock the lid in place , and set timer for 15 minutes. 6 When cooking cy cle is complet e and all pr essur e is released, open lid. Discard c o ...

  • Wolfgang Puck BPCR0005 - page 18

    34 Beef Bur gundy 6 - 8 Servings INGREDIENTS 2 tablespoons oliv e oil Salt and pepper 3 pounds lean beef ste w meat, cut int o 1-inch pieces 1 medium onion, chopped 3 clo ves garlic, minc ed 1 cup button mushr ooms 2 large carr ots, dic ed 1 cup fro zen pearl onions 1 cup dry red wine 2 cups beef stock 2 tablespoons tomat o paste 3 sprigs fresh th ...

  • Wolfgang Puck BPCR0005 - page 19

    36 Minestr one Soup 6 - 8 Servings INGREDIENTS 3 tablespoons oliv e oil 1 large onion, chopped 4 slices panc etta (or bac on), chopped 2 stalks celery , thinly sliced 1/2 cup bab y carr ots 2 small potatoes, cubed 1 can (28 ounces ) diced t omatoes in juice 4 cups liquid (white wine, s tock, or w ater) 1/2 cup dried gr eat northern beans, w ashed 3 ...

  • Wolfgang Puck BPCR0005 - page 20

    38 Paella 4 Servings INGREDIENTS 2 cups wat er or st ock 3/ 4 cup white wine 1 small onion chopped 1 clo ve garlic, minc ed 12 large shrimp , peeled and dev eined 12 small clams, scrubbed 12 black mussels, scrubbed 18 str ands of saffron 1 cube chicken bouillon 1 pinch black pepper 1 pinch red pepper gr ound 1/ 4 cup tender young peas, fr esh or fr ...

  • Wolfgang Puck BPCR0005 - page 21

    40 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 decoration ( ...

  • Wolfgang Puck BPCR0005 - page 22

    42 Stuffed Artichok es 4 Servings INGREDIENTS 2 cups chicken s tock 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 gr ound pepper METHOD 1 Place st ock, lemon j ...

  • Wolfgang Puck BPCR0005 - page 23

    44 Corned Beef and Cabbage 6 - 8 Servings INGREDIENTS 3 pounds corned beef brisk et with seasoning pack et 1 bottle (12 ounces ) beer 2 medium onions, cut in half lengthwise 2 whole garlic clo ves 2 cups beef stock 4 medium red potat oes, scrubbed, peeled and halv ed 1 large head cabbage , cut into 8 w edges 1 cup baby carr ots METHOD 1 Rinse corne ...

  • Wolfgang Puck BPCR0005 - page 24

    46 Coc onut Rice Pudding 4 Servings INGREDIENTS 1 1/2 cups c oconut milk 1 1/2 cups milk 1/2 cup sugar 1/ 4 teaspoon kosher salt 1 cup arborio rice 1 tablespoon almond essence 1/2 cup golden r aisins 1/ 4 teaspoon ground cinnamon, optional METHOD 1 Combine coc onut milk, milk, sugar and salt in unco vered cooking pot. 2 Add ric e and almond essenc ...

  • Wolfgang Puck BPCR0005 - page 25

    48 Choc olat e T ruffle Crème Brulee 6 Servings INGREDIENTS 2 cups heav y whipping cream 1 cup bitters weet choc olate piec es or chips 1/3 cup gr anulated sugar 2 teaspoons e x c ellent quality pure v anilla e xtr act 5 large egg y olks METHOD 1 Heat cream in micr o w av e until v ery hot, about 2 minutes. Pour hot cream o ver chocolat e pieces i ...

  • Wolfgang Puck BPCR0005 - page 26

    50 Whit e Choc olat e Cheesecak e 6 - 8 Servings INGREDIENTS 3 packages (8 ounces each) cr eam cheese 1/2 cup po w dered sugar 3 large eggs 1 tablespoon vanilla 1 pinch salt 6 ounces whit e chocolate , melted in micr o wa v e until smooth 3 cups wat er Raspberry Sauce (page 54) METHOD 1 Prepar e a 7 -inch springform pan b y lining the bott om with ...

  • Wolfgang Puck BPCR0005 - page 27

    52 Eas y Individual Banana Bab y Cak es 6 Servings INGREDIENTS 1 1/ 4 cups all-purpose flour 1 1/2 t easpoons baking pow der 1/2 t easpoon kosher salt 6 tablespoons unsalted butt er 3/ 4 cup granulat ed sugar 2 teaspoons e x c ellent quality pure v anilla e xtr act 3 large egg y olks 3/ 4 cup sour cream 3 ripe bananas 6 tablespoons bro wn sugar MET ...

  • Wolfgang Puck BPCR0005 - page 28

    54 Micr o w a v e Car amel Mak es enough to coa t 8 ramekins INGREDIENTS 1/2 cup gr anulated sugar 1/ 4 cup light corn syrup 5 drops fr esh lemon juic e METHOD 1 Place all ingr edients in a 2- or 4-cup glass measuring cup. Stir until all sugar is moistened. 2 Cook in micr ow a v e until bubbles start piling up on top of each other and mixture turns ...

  • Wolfgang Puck BPCR0005 - page 29

    56 Silk y Flan with Micr o w a v e Car amel 4 Servings INGREDIENTS 1 recipe Micr o w av e Car amel, page 54 1 cup whole milk 1 cup heav y whipping cream 2/3 cup gr anulated sugar 1/8 t easpoon kosher salt 1 teaspoon e x c ellent quality pure v anilla e xtr act 2 large eggs 3 large egg y olks METHOD 1 Place all ingr edients in lar ge mixing bowl and ...

  • Wolfgang Puck BPCR0005 - page 30

    57 58 Pr es sur e Cook er Cooking Chart VEGET ABLES Artichokes, trimmed 3 med V egetable 14 2 Beans, Black (soak ed) 1 cup V egetable 12 2 Beans, Lima 1 cup V egetable 15 2 Beans, Nav y 1 cup V egetable 8 2-2 1/2 Beans, Pinto 1 cup Rice 15 3 Beans, Soy 1 cup Rice 12 2 Beans, Red Kidne y 1 cup Rice 20 3 1/2 Beans, String 1 lb V egetable 3 1 Beets 6 ...

  • Wolfgang Puck BPCR0005 - page 31

    60 59 Recipe Not es Recipe Not es 5QPressureCookerMan08 6/5/08 12:12 PM Page 59 ...

  • Wolfgang Puck BPCR0005 - page 32

    61 62 Limit ed W arr anty This w arr anty co v ers 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 pur chase pro vided you ar e able to pr esent a v alid proof-of-pur chase. A v alid proof-of-pur chase is a r eceipt sp ...

Manufacturer Wolfgang Puck Category Electric Pressure Cooker

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- or energy labels Wolfgang Puck BPCR0005
All of them are important, but the most important information from the point of view of use of the device are in the user manual Wolfgang Puck BPCR0005.

A group of documents referred to as user manuals is also divided into more specific types, such as: Installation manuals Wolfgang Puck BPCR0005, service manual, brief instructions and user manuals Wolfgang Puck BPCR0005. Depending on your needs, you should look for the document you need. In our website you can view the most popular manual of the product Wolfgang Puck BPCR0005.

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A manual, also referred to as a user manual, or simply "instructions" is a technical document designed to assist in the use Wolfgang Puck BPCR0005 by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Wolfgang Puck BPCR0005.

A complete Wolfgang Puck manual, should contain several basic components. Some of them are less important, such as: cover / title page or copyright page. However, the remaining part should provide us with information that is important from the point of view of the user.

1. Preface and tips on how to use the manual Wolfgang Puck BPCR0005 - At the beginning of each manual we should find clues about how to use the guidelines. It should include information about the location of the Contents of the Wolfgang Puck BPCR0005, FAQ or common problems, i.e. places that are most often searched by users in each manual
2. Contents - index of all tips concerning the Wolfgang Puck BPCR0005, that we can find in the current document
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4. Troubleshooting - systematic sequence of activities that will help us diagnose and subsequently solve the most important problems with Wolfgang Puck BPCR0005
5. FAQ - Frequently Asked Questions
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