5QPressureCookerMan08 6/5/08 12:12 PM Page 1 I M P O R TA N T N OT I C E PLEASE DO NOT RETURN TO STORE. If you have any problems with this unit, contact Consumer Relations for service PHONE: 1-800-275-8273 or visit our website at 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 (800) 275-8273 Model BPCR0005 Printed in China REV 2.
5QPressureCookerMan08 6/5/08 12:12 PM Page 1 IMPORTANT SAFEGUARDS When using pressure cookers, basic safety precautions should always be followed: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Read all instructions carefully. Do not touch hot surfaces. Use handles or knobs and a potholder. Do not close or clog the safety valves under any circumstance. To protect against risk of electrical shock, do not put power cord, plug or body of the appliance in water or other liquid.
5QPressureCookerMan08 6/5/08 12:12 PM Page 3 Table of Contents 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.
5QPressureCookerMan08 6/5/08 12:12 PM Page 5 Know Your Electric Pressure Cooker Pressure Cooker Housing Control Panel Plastic Storage Lid for Removable Pot Pressure Cooker Lid Handle Removable Cooking Pot Pressure Release Device (Steam Vent) Rice Measuring Cup Serving Spoon Rice Scoop Detachable Power Cord Steaming/Cooking Rack Tempered Glass Lid Pointer Float Valve Finger Grip Anti-Blockage Cover for Steam Release Valve (prevents food particles from enterning valve) Water Collector (on back
QPressureCookerMan08 6/5/08 12:12 PM Page 7 Lid Assembly Pressure Cooker Settings TEMPERATURE INDICATOR LIGHTS Lid Knob Heat Light indicates pressure cooker is heating to selected function Warm When the timer has expired, the pressure cooker automatically switches to Keep Warm temperature. The Warm indicator light will illuminate.
5QPressureCookerMan08 6/5/08 12:12 PM Page 9 About Pressure Cooking Pressure cooking is an ideal way to make fast, tasty meals for your family! This method of cooking makes it easy for even the busiest cooks to prepare meals from scratch. Use your pressure cooker for fish, chicken, fresh vegetables, rice, legumes, and even dessert – and everything can be cooked to perfection in minutes. The pressure cooker will save you time, energy and money, as well as valuable nutrients.
5QPressureCookerMan08 6/5/08 12:12 PM Page 11 Using Your Pressure Cooker (cont.) Adding Time After selecting the desired cooking function, you can add cooking time by pressing the TIME button until total cooking time is displayed. You can set total cooking time from 5 minutes up to 120 minutes for Rice, Meat, Vegetable, Soup and Stew. Delaying Time After selecting the desired cooking function, you can delay the start time for up to 9 hours by pressing DELAY TIME until total delay time is displayed.
5QPressureCookerMan08 6/5/08 12:12 PM Page 13 Helpful Hints • Read this manual thoroughly and follow all recommendations. • Be familiar with the recipe and have all ingredients ready before you begin. • Be sure the lid is secured properly before beginning. • You may wish to brown some meats before cooking with other ingredients. To do so, select any cooking function and preheat pressure cooker without lid. Add oil and brown meat. Do not cover when browning. Helpful Hints (cont.
5QPressureCookerMan08 6/5/08 12:12 PM Page 15 Figure 1 Recipes Figure 2 15 16
5QPressureCookerMan08 6/5/08 12:12 PM Page 17 Greek Lemon Chicken Soup Beef Goulash 6 Servings INGREDIENTS 6 - 8 Servings 6 boneless, skinless chicken breast halves, cut into 1-inch cubes 1 medium onion, chopped 1 cup fresh spinach, chopped 6 cups chicken stock 1/2 cup arborio rice 4 tablespoons fresh lemon juice 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 tablespoon fresh mint leaves, chopped 2 large eggs, beaten INGREDIENTS 1 Place all ingredients, except eggs, in cooking pot.
5QPressureCookerMan08 6/5/08 12:12 PM Page 19 Pressure Cooker Barbecued Pulled Pork Chicken Stock Approximately 2 Quarts 4 Servings INGREDIENTS INGREDIENTS 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 1 medium carrot, peeled, trimmed, and cut into 1-inch slices 1 medium onion, peeled, trimmed, and quartered 1 small celery stalk, trimmed and cut into 1-inch slices 1 small leek, cleaned, trimmed and cut into 1-inch slices 1 sprig of fresh thyme 3 sprigs of fresh parsley wit
5QPressureCookerMan08 6/5/08 12:12 PM Page 21 Creamy Cauliflower Soup Chicken Enchilada Casserole Makes 3 Quarts 6 - 8 Servings INGREDIENTS INGREDIENTS 2 large heads cauliflower (about 5 pounds), trimmed and washed 2 tablespoons unsalted butter 1/4 cup extra-virgin olive oil, plus more for serving 1 yellow onion (about 1/2 pound), peeled, trimmed, and sliced 3 garlic cloves, peeled and chopped Kosher salt 1 medium tomato (about 1/2 pound), blanched, peeled, seeded, and diced 1 1/2 teaspoons ground
5QPressureCookerMan08 6/5/08 12:12 PM Page 23 Ground Beef and Pork Chipotle Chili with Kidney Beans Ground Beef and Pork Chipotle (cont.
5QPressureCookerMan08 6/5/08 12:12 PM Page 25 Braised Lamb Shanks with Squash and Peas Braised Lamb Shanks (cont.
5QPressureCookerMan08 6/5/08 12:12 PM Page 27 Savory Squash Soup Cranberry Relish 6 Servings Makes 1 1/3 Cups INGREDIENTS INGREDIENTS 2 butternut squash (about 3 3/4 pounds) 1 acorn squash (about 1 3/4 pounds) 6 tablespoons unsalted butter 1 white onion (about 4 ounces), peeled, trimmed, and finely diced 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground white pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 4 cups homemade chicken or vegetable stock, or
5QPressureCookerMan08 6/5/08 12:12 PM Page 29 Cardamom Cream Spiced Caramelized Pecans Makes 2 cups INGREDIENTS INGREDIENTS 2 cups heavy cream 1 tablespoon black cardamom seeds 3 cups peanut oil 2 cups pecan halves 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 cup sifted confectioners' sugar METHOD 1 In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve.
5QPressureCookerMan08 6/5/08 12:12 PM Page 31 Tortilla Soup Tortilla Soup (cont.
5QPressureCookerMan08 6/5/08 12:12 PM Page 33 Cream of Root Vegetable Soup Beef Burgundy 6 - 8 Servings 6 - 8 Servings INGREDIENTS INGREDIENTS 6 cups chicken stock 2 medium stalks celery, chopped 1 large leek, white part only, sliced 1 large russet potato, peeled and chopped 1 large turnip, peeled and chopped 1/2 large rutabaga, peeled and chopped 2 medium parsnips, peeled and chopped 2 large carrots, peeled and chopped 2 tablespoons flat-leaf parsley, chopped 1 teaspoon kosher salt 1/2 teaspoon w
5QPressureCookerMan08 6/5/08 12:12 PM Page 35 Quick Chicken Pot Pie Minestrone Soup 6 Servings 6 - 8 Servings INGREDIENTS INGREDIENTS 1 package (10 ounces) frozen puff pastry shells 2 cups chicken stock 15 whole frozen chicken tenders 2 sprigs fresh thyme 1 bag (16 ounces) frozen pearl onions 1 bag (16 ounces) frozen mixed vegetables with peas and carrots 1 can (10 3/4 ounces) condensed cream of chicken soup 1 Bake puff pastry shells according to package instructions.
5QPressureCookerMan08 6/5/08 12:12 PM Page 37 Beef Bolognese Paella 6 Servings 4 Servings INGREDIENTS INGREDIENTS 2 tablespoons extra virgin olive oil 1 pound lean ground beef Kosher salt and fresh ground black pepper, to taste 2 shallots, minced 2 cloves garlic, minced 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 tomatoes, cored, blanched, peeled, seeded and chopped 1/4 cup tomato paste 1 tablespoon sugar 1
5QPressureCookerMan08 6/5/08 12:12 PM Page 39 Stuffed Peppers Braised Red Cabbage 4 Servings 12 Servings INGREDIENTS INGREDIENTS 1 pound ground beef, cooked 1 cup cooked white rice salt and pepper 1 small onion, diced 1/2 cup mozzarella cheese 4 medium peppers, stem tops and insides removed 3 cups beef stock 1 can (14.
5QPressureCookerMan08 6/5/08 12:12 PM Page 41 Green Risotto 6 Servings Stuffed Artichokes 4 Servings INGREDIENTS INGREDIENTS 1/2 cup olive oil 1 medium onion, finely chopped 1 1/2 cups Arborio rice 3 cups chicken stock 1 cup fresh spinach leaves, pureed 1 teaspoon salt METHOD 2 cups chicken stock 2 tablespoons lemon juice 1 pinch salt 4 jumbo artichokes 2 cloves garlic, minced 2 tablespoons fresh mint leaf or basil 1 cup fresh bread crumbs 2 tablespoons olive oil 1 tablespoon Parmesan cheese 1 tea
5QPressureCookerMan08 6/5/08 12:12 PM Page 43 Spicy Honey-Glazed Baby Pork Ribs 4 Servings Corned Beef and Cabbage 6 - 8 Servings INGREDIENTS INGREDIENTS 3 pounds corned beef brisket with seasoning packet 1 bottle (12 ounces) beer 2 medium onions, cut in half lengthwise 2 whole garlic cloves 2 cups beef stock 4 medium red potatoes, scrubbed, peeled and halved 1 large head cabbage, cut into 8 wedges 1 cup baby carrots 6 tablespoons sesame oil 1 cup chicken stock or water 2 slabs baby pork ribs 1 cup
5QPressureCookerMan08 6/5/08 12:12 PM Page 45 Pot Roast Coconut Rice Pudding 4 - 6 Servings 4 Servings INGREDIENTS INGREDIENTS 2-2 1/2 pounds beef roast (such as California chuck, roast bone-in or out), trimmed of excess fat 1/2 tablespoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 tablespoon olive oil 2 cups beef stock 1 can (5.
5QPressureCookerMan08 6/5/08 12:12 PM Page 47 Flan Chocolate Truffle Crème Brulee 4 - 6 Servings 6 Servings INGREDIENTS INGREDIENTS 3 cups water 3/4 cup of sugar 3 large eggs, beaten 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 tablespoon vanilla 2 cups heavy whipping cream 1 cup bittersweet chocolate pieces or chips 1/3 cup granulated sugar 2 teaspoons excellent quality pure vanilla extract 5 large egg yolks METHOD 1 In nonstick skillet over medium heat, melt
5QPressureCookerMan08 6/5/08 12:12 PM Page 49 Creamy Dreamy Rice Pudding White Chocolate Cheesecake 4 - 6 Servings 6 - 8 Servings INGREDIENTS INGREDIENTS 2 cups water 1 cup rice, such as long grain (my favorite is baby basmati) 1 tablespoon unsalted butter (important to control foaming) 1/2 teaspoon kosher salt 1 split vanilla bean, Tahitian preferred 1/2 cups half and half 3/4 cups granulated sugar 1 teaspoon fresh lemon juice 3 packages (8 ounces each) cream cheese 1/2 cup powdered sugar 3 larg
5QPressureCookerMan08 6/5/08 12:12 PM Page 51 Raspberry Sauce Easy Individual Banana Baby Cakes 8 Four-Ounce Servings INGREDIENTS 6 Servings 2 cups fresh or frozen raspberries 2 tablespoons granulated sugar 1 teaspoon lemon juice INGREDIENTS METHOD 1 Place all ingredients in a small saucepan over medium heat. Cook for 10 - 15 minutes, until sauce reduces and sugar dissolves. 2 To remove seeds, press through a sieve.
5QPressureCookerMan08 6/5/08 12:12 PM Page 53 Lively Lemon Cheesecake Microwave Caramel 4 - 6 Servings Makes enough to coat 8 ramekins INGREDIENTS INGREDIENTS 2 tablespoons unsalted butter, melted 1/2 cup vanilla wafer crumbs 2 packages (8 ounces each) cream cheese 1/2 cup granulated sugar zest and juice from 1 lemon 2 large eggs 1/2 cup granulated sugar 1/4 cup light corn syrup 5 drops fresh lemon juice METHOD METHOD 1 Place all ingredients in a 2- or 4-cup glass measuring cup.
5QPressureCookerMan08 6/5/08 12:12 PM Page 55 Raspberry White Chocolate Bread Pudding Silky Flan with Microwave Caramel 4 Servings 4 Servings INGREDIENTS INGREDIENTS 1 cup granulated sugar 4 large eggs 1/2 teaspoon kosher salt 1 tablespoon fresh lemon juice 2 teaspoons excellent quality pure vanilla extract 2 cups heavy whipping cream 2 tablespoons unsalted butter, melted 3 croissants, cut into 2-inch pieces (stale is fine) 1/2 cup fresh or frozen raspberries 2 tablespoons white chocolate chips 1
5QPressureCookerMan08 6/5/08 12:12 PM Page 57 Pressure Cooker Cooking Chart Ingredient Amt Function Setting Time Liquid (Minutes) Suggested (Cups) 3 med 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 lb 6 med 2 cups 2 cups 1 med 2 cups 2 cups 1 cup 6 ears 2 cups 2 cups 4 halves 8 slices Vegetable Vegetable Vegetable Vegetable Rice Rice Rice Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable Vegetable 14 12 15 8 15 12 20 3 15 3 7 10 5 3 20
5QPressureCookerMan08 6/5/08 12:12 PM Page 59 Recipe Notes Recipe Notes 59 60
5QPressureCookerMan08 6/5/08 12:12 PM Page 61 Recipe Notes Limited Warranty This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item.