Benutzeranleitung / Produktwartung BDRCRS007 des Produzenten Wolfgang Puck
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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.
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 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 Detachab.
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 Co.
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).
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.
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 .
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.
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 poun.
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.
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 .
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.
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 c.
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, mi.
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.
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.
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 .
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 .
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.
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 corian.
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.
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 stri.
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 .
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, optiona.
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.
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 teasp.
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 .
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 sma.
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 ca.
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.
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.
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.
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.
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 .
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.
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 .
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.
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.
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Wenn Sie Wolfgang Puck BDRCRS007 noch nicht gekauft haben, ist jetzt ein guter Moment, um sich mit den grundliegenden Daten des Produkts bekannt zu machen. Schauen Sie zuerst die ersten Seiten der Anleitung durch, die Sie oben finden. Dort finden Sie die wichtigsten technischen Daten für Wolfgang Puck BDRCRS007 - auf diese Weise prüfen Sie, ob das Gerät Ihren Wünschen entspricht. Wenn Sie tiefer in die Benutzeranleitung von Wolfgang Puck BDRCRS007 reinschauen, lernen Sie alle zugänglichen Produktfunktionen kennen, sowie erhalten Informationen über die Nutzung. Die Informationen, die Sie über Wolfgang Puck BDRCRS007 erhalten, werden Ihnen bestimmt bei der Kaufentscheidung helfen.
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