Wolfgang Puck WPPCR005C Operating instructions
Contents
1. 3 Add sliced apples and deglaze with red wine vinegar Bring mixture to a boil 4 Add remaining ingredients except for gold leaves Stir ingredients 5 Lock lid in place Select Vegetable function and set timer for 15 minutes 6 When cooking cycle is complete and all pressure is released open lid 7 Taste for seasoning Serve as an accompaniment to your favorite pork dish Recipe courtesy Wolfgang Puck 40 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 41 Green Risotto 6 Servings INGREDIENTS 1 2 cup olive oil 1 medium onion finely chopped 11 2 cups Arborio rice 3 cups chicken stock 1 cup fresh spinach leaves pureed 1 teaspoon salt METHOD 1 Select Vegetable function Add oil to cooking pot When oil is hot add onion and cook uncovered until translucent 2 Stir in remaining ingredients N Lock lid in place Select Rice function and set timer for 15 minutes 4 When cooking cycle is complete and all pressure is released open lid 5 Stir risotto If there is too much liquid select Rice function again and cook uncovered stirring until additional liquid evaporates Recipe courtesy Debra Murray Wolfgang Puck HSN Host 41 Stuffed Artichokes 4 Servings INGREDIENTS 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 tablesp2. nou BW When cooking cycle is complete and all pressure is released open lid N Cut ribs into individual servings and keep warm on serving platter Select Meat function again and reduce the sauce by one third 9 Serve ribs with sauce in the center for dipping Recipe courtesy Wolfgang Puck 43 Corned Beef and Cabbage 6 8 Servings 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 METHOD 1 Rinse corned beef and trim any excess fat 2 Add brisket contents of seasoning packet beer onion garlic and stock to cooking pot 3 Lock lid in place Select Meat setting and set timer for 60 minutes After time is up select Meat setting again and set timer for an additional 30 minutes 4 When cooking cycle is complete and all pressure is released open lid 5 Add remaining vegetables Lock lid in place Select Vegetable function and set timer for 10 minutes 6 When cooking cycle is complete and all pressure is released open lid 7 Serve ona platter covered with hot stock Serve mustard and horseradish on the side Recipe courtesy Debra Murray Wolfgang Puck HSN Host 44 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 45 Pot Roast Coconut Rice Pud
3. Cook over low heat until slightly crisp Stir in chopped vegetables and simmer just until vegetables are coated with oil Do not brown Sil Tortilla Soup cont 4 Add tomatoes tomato paste and 2 teaspoons of the cumin Continue to simmer for about 10 minutes to maximize flavor Slowly pour in the stock and add the corn cobs 5 Lock the lid in place and set timer for 15 minutes 6 When cooking cycle is complete and all pressure is released open lid Discard corn cobs and pur e the soup with an immersion blender set on low until desired consistency is reached Taste for salt pepper or additional cumin 7 Prepare the garnish Preheat oven to 350 degrees Cut tortillas into thin strips and arrange on a small baking tray Bake until strips are crisp 10 to 15 minutes Peel and dice avocado Cut chicken into thin strips 8 To serve add chicken and avocado to soup and reheat over low heat Ladle the soup into 6 8 warm bowls and garnish with the baked tortilla strips cheddar cheese and chopped cilantro Serve immediately Notes If desired the soup can be further reduced to intensify flavors After discarding corn cobs and before pur eing select Vegetable function again and with the lid off reduce soup by one third For a very smooth consistency pass soup through a fine strainer after pur eing Recipe courtesy Wolfgang Puck Pizza Pasta amp Morel Random House 2000 32 TSCDIST PressureCooker manual
4. cooked 1 cup cooked white rice salt and pepper 1 small onion diced 2 cup mozzarella cheese 4 medium peppers stem tops and insides removed 3 cups beef stock 1 can 14 5 ounces tomato sauce METHOD 1 Combine cooked ground beef rice onions cheese salt and pepper in a bowl 2 Stuff peppers with meat rice mixture Add beef stock to cooking pot Add stuffed peppers N 4 Lock lid in place Select Meat function but cancel cooking after 15 minutes 5 minutes earlier than preset time 5 When cooking cycle is complete and all pressure is released open lid 6 Remove peppers from cooking pot and keep warm on a platter 7 Select Meat function again Add tomato sauce to cooking pot Reduce sauce and broth by half Check for seasoning 8 Pour sauce over peppers Serve hot Recipe courtesy Debra Murray Wolfgang Puck HSN Host 39 12 Servings INGREDIENTS 4 cup peanut oil medium red onion sliced cup brown sugar 2 Granny Smith apples sliced 2 cup red wine vinegar 2 cups red wine 2 cups orange juice cinnamon stick 3 teaspoons ground ginger salt and pepper to taste 4 pounds red cabbage julienned A few gold leaves for decoration Coptional available at specialty stores METHOD 1 Select Vegetable function Add oil to cooking pot When oil is hot add red onion and cook uncovered until translucent 2 Sprinkle in the brown sugar and cook for a few minutes until it starts to caramelize
5. fresh thyme 2 teaspoons kosher salt or more to taste 1 2 teaspoon freshly ground black pepper 3 pounds boneless beef shank well trimmed and cut into 1 inch cubes 3 cups homemade chicken stock or good quality canned chicken broth toasted in a dry skillet over METHOD 1 Select Stew function and set timer for 35 minutes 2 Add oil to cooking pot When oil is hot add onions and sugar Saut uncovered until onions are golden 3 Add beef cubes and sear both sides 4 Add sweet and hot paprika tomato paste garlic marjoram thyme salt and pepper Saut stirring continuously for 1 minute 5 Add chicken stock water balsamic vinegar and caraway seed Stir 6 Lock lid in place 7 The Goulash will be done when timer goes off but it will stay in keep warm mode until unit is turned off Turn off heat and skim off liquid fat glistening on the surface Taste and add more salt and pepper if desired Serve hot with spaetzle dumplings potatoes rice or Kaiser rolls Recipe courtesy Wolfgang Puck Makes it Easy Rutledge Hill Press 2004 18 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 19 eb Pressure Cooker Barbecued Chicken Stock Pulled Pork Approximately 2 Quarts 4 Servings INGREDIENTS INGREDIENTS 5 to 6 pounds chicken bones including necks and feet 1 1 2 pounds pork butt cut crosswise into 1 4 inch thick slices coarsely chopped Kosher salt and freshly ground black pepper medium carrot peeled t
6. function When the timer has expired the pressure cooker automatically switches to Keep Warm temperature The Warm indicator light will illuminate Your Wolfgang Puck Pressure Cooker has five preset cooking functions including specific temperature pressure and times for each of the Silicon Washer a following selections This takes all the guesswork out of pressure cooking for you The preset cooking times are listed below Washer e Rice 6 minutes Meat 20 minutes Screw Vegetable 3 minutes Soup 5 minutes Stew 20 minutes For shipping purposes the tempered glass lid must be assembled Note Timing will begin for each function once pressure is reached upon arrival Please assemble as shown above This lid is to be used when using cooker as a stockpot or when storing food in removable Delay Time Use to delay pressure cooking cooking pot for up to 9 hours Time Use to add cooking time to any Keep Warm Cancel On Off preset function Press this button to stop cooking process and switch to Keep Warm mode Press to Start or Cancel cooking process TSCDIST PressureCooker manual 7 20 07 11 29 AM 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
7. in any manner Return the appliance to an authorized service facility for examination repair or electrical or mechanical adjustment 8 Donot fill the unit over 2 3 full When cooking foods that expand during cooking such as rice or dried vegetables do not fill the unit over 1 2 full Over filling may cause a risk of clogging the vent pipe and developing excess pressure See Using Your Pressure Cooker section of this manual 9 Beaware that certain foods such as applesauce cranberries pearl barley oatmeal or other cereals split peas Noodles macaroni rhubarb or spaghetti can foam froth and sputter and clog the pressure release device steam vent These foods should not be cooked in a pressure cooker 10 The use of attachments not recommended or sold by the appliance manufacturer may cause fire electric shock or injury 11 Do not use outdoors 12 Do not place the appliance on or near hot gas or electric burners or in a heated oven 13 Do not let cord hang over edge of table or counter or touch hot surfaces including the stove 14 Extreme caution must be used when moving an appliance containing hot contents or liquids 15 This appliance cooks under pressure Improper use may result in scalding injury Make certain unit is properly closed before operating See Using Your Pressure Cooker section of this manual 16 Do not use this appliance for other than intended use 17 To reduce the
8. mix and frozen corn to cooking pot 1 Cut heads of cauliflower into thin slices and set aside 2 Lock lid in place Select Meat setting but cancel cooking after 2 Select Meat function 15 minutes 5 minutes earlier than preset time 3 When cooking cycle is complete and all pressure is released 3 Add butter and olive oil to cooking pot Add onions and garlic i open lid Saut uncovered until translucent Stir in cauliflower Season with salt and pepper 4 Select Meat function again while adding tortillas and cheese Stir 4 Add tomatoes cumin sugar bay leaf thyme sprigs and uncovered and bring to a boil chicken stock 5 Serve with sour cream and green onions 5 Lock lid in place 6 Select Vegetable function and set timer for 10 minutes Recipe courtesy Debra Murray Wolfgang Puck HSN Host 7 When cooking cycle is complete and all pressure is released remove lid and discard bay leaf and thyme sprigs 8 Add cream to hot soup 9 Using an immersion blender with a stainless wand pure the soup on low at first then tilting the wand away from you increase the power and pure to desired consistency 10 Taste for additional seasoning 1 Serve soup hot drizzled with olive oil and sprinkled with chives Recipe courtesy Wolfgang Puck Pizza Pasta and Morel Random House 2000 21 22 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 23 Ground Beef and Pork Chipotle Chili with Kidney Beans 6 Servings IN
9. place Select Soup function again and set timer for 30 minutes 4 When cooking cycle is complete and all pressure is released open lid 5 Add spinach zucchini and pasta 6 Lock lid in place Select Vegetable function and set timer for 5 minutes 7 When cooking cycle is complete and all pressure is released open lid Taste for seasoning before serving PRESENTATION This low calorie and low fat soup is wonderful hot or cold Try dropping a teaspoon of fresh pesto and some olive oil in each bowl of soup right before serving Recipe courtesy Debra Murray Wolfgang Puck HSN Host 36 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 37 Beef Bolognese Paella 6 Servings 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 medium carrot peeled and chopped 1 stalk celery trimmed and chopped cup red wine 5 pounds roma tomatoes cored blanched peeled seeded and chopped 4 cup tomato paste 1 tablespoon sugar spice sachet 1 spring of each rosemary basil oregano and parsley 1 bay leaf and 1 2 teaspoon of whole black peppercorns wrapped together in cheesecloth tied together in a bundle 2 cups chicken stock 1 pinch red pepper flakes METHOD 1 Select Meat function Add olive oil to cooking pot When oil is hot add ground beef a
10. remove lid tilting it away from you to avoid steam Carefully remove pan of bread pudding using potholders Serve warm with additional raspberries and slightly sweetened whipped cream if desired Recipe courtesy Marian Getz Wolfgang Puck Chef 55 na large bowl whisk together sugar eggs salt lemon juice vanilla Silky Flan with Microwave Caramel 4 Servings INGREDIENTS 1 recipe Microwave Caramel page 54 1 cup whole milk 1 cup heavy whipping cream 2 3 cup granulated sugar 1 8 teaspoon kosher salt 1 teaspoon excellent quality pure vanilla extract 2 large eggs 3 large egg yolks METHOD 1 Place all ingredients in large mixing bowl and whisk until smooth Pour mixture over 4 caramel lined ramekins Place a folded kitchen towel in bowl of pressure cooker removable pot Pour in 3 cups water Place ramekins on towel taking care to eep them level Lock lid in place Select Rice setting but cancel cooking after 3 minutes 3 minutes earlier than preset time When cooking cycle is complete release pressure manually When all pressure has been released carefully remove lid tilting it away from you to avoid steam Carefully remove ramekins using tongs or potholders Serve warm or cold Remove flan from ramekin by first running a thin bladed knife around edge of custard to loosen it Invert onto serving plate letting the now liquid caramel dribble over top Recipe courtesy Marian Getz Wolfgang Puc
11. risk or electric shock cook only in removable container 18 Always attach power cord to appliance first and then plug cord into wall outlet To disconnect turn unit off grasp plug and pull from the wall Never yank on cord 19 Always check the pressure release devices for clogging before use 20 Do not open the pressure cooker until has cooled and internal pressure has been released If the lid is difficult to open this indicates that the cooker is still pressurized do not force it open Any pressure in the cooker can be hazardous See Using Your Pressure Cooker section of this manual 21 Do not operate this appliance in the presence of explosives and or flammable fumes 22 Do not use pressure cooking for pressure frying with oil SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY This appliance has a polarized plug one blade is wider than the other As a safety feature this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature A short power supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord An extension cord may be used with care however be sure the marked electrical rating is at least as great as the electrical rating of this appliance The extension cord should be posi tioned such that it does not dr
12. timer for 12 minutes 7 When cooking cycle is complete and all pressure has been released remove lid 8 Carefully remove baking pan from pressure cooker and refrigerate flan until ready to serve 9 To serve run a knife around the inside of baking pan place a plate over and invert flan onto plate Recipe courtesy Debra Murray Wolfgang Puck HSN Host 47 6 Servings INGREDIENTS 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 Heat cream in microwave until very hot about 2 minutes Pour hot cream over chocolate pieces in a large bowl Whisk until chocolate is completely melted Whisk in remaining ingredients Divide between 6 ramekins Place a folded kitchen towel in bottom of pressure cooker removable pot Pour in 3 cups water Place ramekins on towel taking care to keep them level You may be able stack them all in the pressure cooker by building the ramekins up pyramid style If not cook them in two batches Lock lid in place Select Rice setting When cooking cycle is complete allow pressure to release naturally When all pressure has been released remove lid tilting it away from you to avoid steam Carefully remove ramekins using tongs or potholders Sprinkle an even layer of granulated sugar over tops of each ramekin Place them on a heatproof surface and burn the to
13. used and all the nuts are coated Do not use hands or a spoon to toss The nuts should have a glaze of sugar 3 Carefully add the nuts to the heated oil keeping the oil at 350 degrees F Cook until golden brown about 3 minutes stirring occasionally Remove with a slotted spoon to a baking tray to cool Recipe courtesy Wolfgang Puck Pizza Pasta amp Morel Random House 2000 30 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 31 Tortilla Soup 6 8 Servings INGREDIENTS 2 ears of fresh corn husks removed 4 or 5 large garlic cloves peeled 1 small onion about 3 ounces peeled trimmed and quartered 1small jalapeno pepper trimmed and seeded 2 tablespoons corn oil 2 corn tortillas cut into 1 inch squares 2 large ripe tomatoes 1 pound peeled seeded and coarsely chopped 2 tablespoons tomato paste 2 to 3 teaspoons ground cumin 8 cups chicken stock Garnish 2 corn tortillas 1 ripe avocado 1 large chicken breast cooked boned and skinned 1 2 cup grated cheddar cheese 1 4 cup chopped fresh cilantro leaves METHOD 1 Using a large knife carefully scrape the kernels off the cobs and set aside reserving cobs 2 Using a food processor fitted with the steel blade or a large knife coarsely chop the garlic onion jalape o pepper and corn kernels Reserve 3 Select Vegetable function Allow pressure cooker to get hot a couple of minutes and add oil When oil is hot add tortilla squares
14. 7 20 07 11 30 AM Page 33 Cream of Root Vegetable Soup Beef Burgundy 6 8 Servings 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 white pepper 1 pinch ground coriander 2 tablespoons whipping cream 1 tablespoon butter METHOD 1 Put stock all vegetables parsley salt pepper and coriander in cooking pot 2 Lock lid in place Select Soup function and set timer for 15 minutes 3 When cooking cycle is complete and all pressure is released open lid 4 Pur e soup to desired consistency with an immersion blender with a stainless wand set on low Add cream and butter while pur eing 5 Taste for seasoning Serve hot or cold PRESENTATION This soup is delicious served with a dollop of sour cream and chopped green onions on top Recipe courtesy Debra Murray Wolfgang Puck HSN Host 33 6 8 Servings INGREDIENTS 2 tablespoons olive oil Salt and pepper 3 pounds lean beef stew meat cut into 1 inch pieces 1 medium onion chopped 3 cloves garlic minced 1 cup button mushrooms 2 large carrots diced 1 cup frozen pearl onions 1 cup dry red wine 2 cups beef stock 2 tablespoo
15. GREDIENTS 1 4 cup extra virgin olive oil 2 pounds ground beef 1 pound ground pork 1 cup chopped onion 3 garlic cloves minced 2 to 3 tablespoons chipotle chili powder or to taste 2 tablespoons pure ground chili powder 2 tablespoons ground cumin teaspoon dried oregano 1 teaspoon paprika 1 can 28 ounces crushed tomatoes 2 cups beef or chicken stock or good quality canned broth 1 cup dark beer 3 tablespoons tomato paste Kosher salt and freshly ground black pepper 3 tablespoons masa harina 1can 15 ounces red kidney beans drained For Garnish Tomato salsa Sour cream Shredded cheddar or Jack cheese Chopped sweet onion Sliced avocado Chopped fresh cilantro 23 a Ground Beef and Pork Chipotle cont METHOD 1 Select Meat function 2 When hot add half of the oil and the beef and pork to cooking pot Saut stirring and breaking up meat into small pieces with a wooden spoon until evenly browned 3 Remove cooking pot from pressure cooker and drain fat from cooked meat Remove cooked meat and set aside 4 Place empty cooking pot back into pressure cooker When hot again add remaining oil onion garlic chipotle powder chili powder cumin oregano and paprika Saut until onions are tender 5 Add cooked meat and all remaining ingredients except for the masa harina kidney beans and garnish to cooking pot 6 Lock lid in place 7 Select Soup function and set timer for 20 minutes 8 When
16. OVIDED DO NOT USE A STANDARD MEASURING CUP Use the Rice Measure Cup along with the pot markings to make perfect rice every time For example when making 6 cups rice use 6 rice cup measures of rice and fill with water to the 6 mark When pressure cooking rice do not go past the 6 cup RC marking as indicated on the inside of the removable cooking pot The combined volume of rice and water must not exceed the 6 cup marking as shown under RC markings on the inside of the removable cooking pot If you desire a greater volume of rice follow the recommended water to rice ratio and use the glass lid select Rice and cook for 30 40 minutes Check for doneness after 30 minutes Do not use the rice cooker timer as the timer is only applicable when cooking under pressure Since you are using the glass lid and not the pressure lid you must use a separate timer As a general rule when cooking 2 cups or below of uncooked rice use 1 tablespoon of butter or oil For measurements greater than 2 cups use 2 tablespoons of butter or oil This will prevent foaming during the cooking process 12 TSCDIST PressureCooker manual 7 20 07 11 29 AM 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 ot
17. TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 1 IMPORTANT NOTICE 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 wppotsandpans 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 WPPCROO5C Printed in China REV 1 0 All trademarks service marks and trade names collectively the Marks are proprietary to Wolfgang Puck World Wide Wolfgang Puck Electric Pressure Cooker Stockpot Use and Care TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 1 IMPORTANT SAFEGUARDS When using pressure cookers basic safety precautions should always be followed 1 Read all instructions carefully 2 Do not touch hot surfaces Use handles or knobs and a potholder 3 Do not close or clog the safety valves under any circumstance 4 To protect against risk of electrical shock do not put power cord plug or body of the appliance in water or other liquid 5 Close supervision is necessary when any appliance is used by or near children 6 Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts 7 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged
18. ablespoons granulated sugar 1 teaspoon lemon juice METHOD 1 Place all ingredients in a small saucepan over medium heat Cook for 10 15 minutes until sauce reduces and sugar dissolves To remove seeds press through a sieve When cool serve to decorate your dessert plate or drizzle over White Chocolate Cheesecake Recipe courtesy Debra Murray Wolfgang Puck HSN Host 51 Banana Baby Cakes 6 Servings INGREDIENTS 1 1 4 cups all purpose flour 1 1 2 teaspoons baking powder 1 2 teaspoon kosher salt 6 tablespoons unsalted butter 3 4 cup granulated sugar 2 teaspoons excellent quality pure vanilla extract 3 large egg yolks 3 4 cup sour cream 3 ripe bananas 6 tablespoons brown sugar METHOD 1 Sift together the flour baking powder and salt in a small bowl Set aside In mixer fitted with paddle attachment cream butter and sugar until pale and fluffy about 5 minutes Scrape bowl Add vanilla and egg yolks Mix until smooth Scrape bowl Add sour cream and mix again Scrape bowl Add flour mixture and fold in by hand until just combined Spray or butter 6 ramekins Divide batter evenly among prepared ramekins filling just below the half way point Smooth batter Top with banana slices using up to 1 2 of a banana per ramekin Top each with 1 tablespoon of brown sugar Place a folded kitchen towel in bottom of the pressure cooker removable pot Pour in 3 cups water Place ramekins on towel taking care t
19. ape over the counter or tabletop where it can be pulled on by children or tripped over The electrical rating of this appliance is listed on the bottom panel of the unit Before Your First Use Carefully unpack the pressure cooker and parts and remove all packaging materials Wash the removable cooking pot lids and gasket in warm soapy water to remove any dust that may have accumulated during packaging Wipe cord and pressure cooker housing with a dry cloth Do not immerse the cord or plug in water or other liquid Additional Safety Information Do not use the pressure cooker without liquid this could damage the pressure cooker severely e Do not use pressure cooker for storage purposes nor insert any utensils 2 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 3 eb Table of Contents Important Safeguards 1 Before Your First Use 2 About Wolfgang Puck 3 Know Your Electric Pressure Cooker 5 Lid Assembly 7 Pressure Cooker Settings 8 About Pressure Cooking 9 Additional Safety Tips 9 Wolfgang Puck Using Your Pressure Cooker 10 owner of the famous Spago restaurants and one of the most influential Helpful Hints 13 chef restauranteurs in America is credited with reviving California s rich culinary heritage His cooking innovations Recipes 16 a result of blending fresh California ingredients with his classical French techniques are enjoyed by world leaders stars and fellow chefs alike He establish
20. ase and item is also an acceptable proof of purchase Product is intended for household use only Any commercial use voids the warranty This warranty covers the original retail purchaser or gift recipient During the applicable warranty period within normal household use we will repair or replace at our discretion any mechanical or electrical part which proves defective or replace unit with a comparable model o obtain service under the terms of this warranty call Toll Free 800 275 8273 THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN NORTH AMERICA AND DOES NOT COVER Damages from improper installation e Defects other than manufacturing defects Damages from misuse abuse accident alteration lack of proper care and maintenance or incorrect current or voltage e Damage from service by other than an authorized dealer or service center 62
21. ay will flash Press the FUNCTION button until desired cooking function is displayed The pressure cooker will begin to heat and reach pressure The HEAT light will illuminate Once pressure has been achieved pressure will automatically be maintained Cooking time begins at this point and the time will begin counting down in the display After pressure cooking is complete pressure can be released manually or on its own If a recipe states let pressure drop on its own press the ON OFF button and unplug the cooker When recipe states reduce pressure at once or reduce pressure manually turn the Pressure Release Device to the VENT position to release steam and reduce pressure See Figure 2 Use caution when manually releasing pressure as hot steam will be released It is not recommended to release steam manually with recipes containing lots of liquid such as soups and stews Pressure is completely reduced when the Steam Release Dial is in the Vent position see Figure 2 and you no longer hear steam escaping from the valve and the lid opens freely with no force Only then is it safe to remove pressure cooker lid and serve food Remove lid by grasping the handle and twisting lid counter clockwise As a safety feature the lid will not open unless all pressure is reduced DO NOR forrce the lid open if it does not open freely this means that the unit is still under pressure me Figure 1 10 TSCDIST PressureCooker ma
22. can be cooked to perfection in minutes The pressure cooker will save you time energy and money as well as valuable nutrients Boiling liquid inside the tightly sealed pot produces steam which is trapped inside to create pressure The very hot temperature produced reduces cooking time The steam helps break down the fibers of whatever you re cooking and infuse the food with flavors This also captures all of the water soluble nutrients making the food higher in flavor and more nutritious than with conventional cooking methods Using Your Pressure Cooker Gather all ingredients and be familiar with your recipe Pour required amount of liquid into removable cooking pot then add food Use the cooking rack if desired Except when cooking rice never load cooker above the maximum ingredient level line marked 2 3 MAX PC on cooking pot Foods that expand while cooking i e legumes should never go above the 3 5 mark See instructions for cooking rice on page 11 Make sure gasket is securely positioned in the inner lid Always examine the gasket before installing and before each use Make sure it is in good working order and free of any tears Secure lid on pressure cooker by grasping the handle and twisting clockwise to lock in place Set the Pressure Release Device to the SEAL position See Figure 1 Plug power cord into unit first and then into a 120 volt 60 Hz AC only outlet Press the round ON OFF button once The displ
23. cooking cycle is complete and all pressure is released open lid 9 Place the masa harina in a bowl Add some of the hot liquid from the cooking pot and stir until smooth 10 Using a fork add masa harina to the chili along with the idney beans 11 Select Meat function again and cook uncovered until the sauce has thickened about 10 minutes 12 Taste for additional seasonings 13 Ladle chili into bowls and serve with garnishes Recipe courtesy Wolfgang Puck Makes it Easy Rutledge Hill Press 2004 24 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 25 Braised Lamb Shanks with Braised Lamb Shanks Squash and Peas 6 Servings INGREDIENTS 6 lamb shanks 1 2 to 3 4 pound each Kosher salt and freshly ground black pepper teaspoon chopped fresh rosemary 2 tablespoons extra virgin olive oil medium or large onion chopped 2 medium carrots peeled and chopped 2 teaspoons minced fresh garlic 2 cup dry red wine cup drained canned diced tomatoes 3 cups beef stock or good quality canned beef broth cup peeled fresh pearl onions or frozen pearl onions 3 4 pound pattypan squash cut into 1 2 inch cubes about 1 heaping cup 1 2 cup frozen tiny peas Fresh rosemary sprigs for garnish 2 tablespoons chopped fresh flat leaf parsley for garnish METHOD 1 2 3 10 11 Select Meat function Season shanks with salt pepper and rosemary Add olive oil to cooking pot When oil is hot brown
24. ding 4 6 Servings 4 Servings INGREDIENTS INGREDIENTS 2 2 1 2 pounds beef roast 1 1 2 cups coconut milk such as California chuck roast bone in or out 1 2 cups milk trimmed of excess fat 1 2 cup sugar 1 2 tablespoon salt 4 teaspoon kosher salt 1 teaspoon pepper 1 cup arborio rice 1 teaspoon garlic powder tablespoon almond essence 1 tablespoon olive oil 1 2 cup golden raisins 2 cups beef stock 4 teaspoon ground cinnamon optional 1 can 5 5 ounces V 8 juice 1 medium onion quartered METHOD 2 cloves garlic 3 sprigs fresh thyme or 1 tablespoon dry 1 Combine coconut milk milk sugar and salt in uncovered 3 stalks celery cut into 1 inch pieces cooking pot 8 medium creamer potatoes halved 2 Add rice and almond essence Stir until well blended Lock lid 1 pound baby carrots in place 1 tablespoon flour 3 Select Rice function and set timer for 20 minutes 1 tablespoon butter room temperature p p 4 When cooking cycle is complete and all pressure has been released METHOD remove lid 1 Season roast with salt pepper and garlic powder 5 Stir in raisins and cinnamon until well incorporated Cover and allow 2 Select Meat function Add oil to cooking pot When oil is hot add to cool for 10 minutes Serve warm or cold the roast and sear well on both sides 3 Add stock V 8 juice onion garlic thyme and celery Recipe courtesy Wolfgang Puck 4 Lock lid in place Select Meat function and set timer for 60 minutes 5 Whe
25. ed Note Relish will keep up to 2 weeks refrigerated Recipe courtesy Wolfgang Puck Pizza Pasta and Morel Random House 2000 28 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 29 Cardamom Cream INGREDIENTS 2 cups heavy cream tablespoon black cardamom seeds METHOD 1 Ina 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 2 Whip remaining 1 cup of heavy cream until stiff peaks form Stir into the reserved mixture Chill until ready to serve Recipe courtesy Wolfgang Puck Pizza Pasta and Morel Random House 2000 29 Spiced Caramelized Pecans Makes 2 cups INGREDIENTS 3 cups peanut oil 2 cups pecan halves 1 teaspoon kosher salt 1 2 teaspoon cayenne pepper 1 cup sifted confectioners sugar METHOD 1 Inadeep fryer or a deep pot heat the oil to 350 degrees F A deep frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached 2 Meanwhile in a large saucepan bring 2 quarts of water to a boil Add the pecans and boil for 2 minutes Drain in a large strainer shaking off all excess water Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners sugar a little at a time allowing the sugar to melt into the pecans Toss the nuts by shaking the strainer adding a little more sugar each time until all the sugar is
26. ed other trend setting restaurants like Postrio in San Francisco Chinois on Main in Santa Monica Vert and Trattoria del Lupo and his latest creation Limited Warranty 62 Cut a gourmet steakhouse in the Beverly Wilshire Hotel Home chefs can also share Mr Puck s talents through his cookbooks and of f course through his appliances Contact Information back cover Care amp Cleaning 14 Pressure Cooker Cooking Chart 57 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 5 eb Know Your Electric Pressure Cooker Pressure Cooker Housing Control Panel E _ 4 Plastic Storage Lid for Removable Pot Pressure Cooker Lid Handle Removable Cooking Pot Pressure Release Device Steam Vent See inset oe photo below Rice Measuring Cup Serving Spoon Rice Scoop Detachable Power Cord N Steaming Cooking Rack og Pointer Finger Grip B Tempered Glass Lid Float Valve Anti Blockage Cover for Steam Release Valve prevents food particles from enterning valve Water Collector on back of appliance Sealing Gasket 5 Underside of Cooker Lid 6 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 7 Lid Assembly Pressure Cooker Settings Lidknob nm Warm Lid Cover ae Glass Lid i v FUNCTIONS TEMPERATURE INDICATOR LIGHTS Light indicates pressure cooker is heating to selected
27. eg 1 4 teaspoon ground ginger 8 teaspoon ground cardamom 4 cups homemade chicken or vegetable stock or store bought heated cup heavy cream Isprig of fresh rosemary Garnish recipe Cranberry Relish page 28 1 recipe Cardamom Cream page 29 2 recipe Spiced Caramelized Pecans page 30 4 tablespoons pumpkin seed oil METHOD 1 Cut squash in half and discard seeds Cut off outside peeling from squash and cut into 2 inch pieces Place all soup ingredients except cream in cooking pot Select Soup function and set timer for 20 minutes ou BW DN When cook cycle is complete and all pressure has been released remove lid and discard the rosemary sprig o Using an immersion blender with a stainless steel wand pure soup on lowest setting while adding cream 7 To serve ladle soup into heated bowls Place a tablespoon of Cranberry Relish in center top with a dollop of Cardamom Cream then sprinkle with chopped pecans Drizzle pumpkin seed oil over soup Recipe courtesy Wolfgang Puck Pizza Pasta and Morel Random House 2000 27 Cranberry Relish Makes 1 1 3 Cups INGREDIENTS 2 cups fresh cranberries 1 2 cup sugar 1 2 cup verjus or 3 tablespoons lemon juice METHOD 1 In small saucepan combine all ingredients Bring to a boil and then lower to a simmer Continue to cook until the mixture is thick and berries are glazed Allow to cool 2 Transfer to a covered container and refrigerate until need
28. g apart after the barbecue sauce has been added secure the lid again and cook on the Meat function Recipe courtesy Wolfgang Puck Pizza Pasta and Morel for 10 minutes longer Random House 2000 Recipe courtesy Wolfgang Puck Makes it Easy Rutledge Hill Press 2004 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 21 d Creamy Cauliflower Soup Chicken Enchilada Casserole Makes 3 Quarts 6 8 Servings INGREDIENTS INGREDIENTS 2 large heads cauliflower about 5 pounds trimmed and washed can light red kidney beans drained 2 tablespoons unsalted butter 2 cups chicken stock 4 cup extra virgin olive oil plus more for serving jar 17 35 ounces mild enchilada sauce 1 yellow onion about 1 2 pound peeled trimmed and sliced 8 10 whole frozen chicken tenders 3 garlic cloves peeled and chopped cup diced onion Kosher salt cup diced peppers medium tomato about 1 2 pound blanched peeled seeded and diced tablespoon fresh cilantro 1 1 2 teaspoons ground cumin package 1 12 ounces cheesy taco seasoning mix Pinch of sugar cup frozen corn Freshly ground white pepper 2 cups tortilla chips bay leaf cup Mexican flavored shredded cheese 2 to 3 sprigs of fresh thyme Sour cream to garnish 2 quarts homemade chicken or vegetable stock or store bought Green onions to garnish cup heavy cream Chopped fresh chives for garnish METHOD 1 Add beans stock sauce frozen chicken tenders onion peppers METHOD cilantro taco seasoning
29. her ingredients To do so select any cooking function and preheat pressure cooker without lid Add oil and brown meat Do not cover when browning Cut foods into uniform size pieces to promote even cooking In recipes that call for various ingredients cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces Many different cooking liquids can be used in a pressure cooker wine beer bouillon fruit juices water and more After becoming familiar with your pressure cooker you can convert conventional recipes for pressure cooking In general reduce cooking times by two thirds The amount of liquid used may also have to be adjusted because there is very little evaporation from the pressure cooker Reduce the amount of liquid so there is only about 1 2 cup more than desired in the finished product Remember however there must always be some liquid in the pressure cooker to form the necessary steam Try this formula 1 cup of liquid for the first 15 minutes of pressure cooking then 1 3 cup of liquid for each subsequent 15 minutes Since flavors are more concentrated reduce amounts of herbs and seasonings when converting conventional recipes Fresh herbs are better for pressure cooking than dried herbs Generally speaking pressure cookers cook foods in about 1 3 the time of conventional cooking methods ncrease cooking times by about ten percent when cooking in high altitudes
30. k Chef 56 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 57 eb Pressure Cooker Cooking Chart Pressure Cooker Cooking Chart Ingredient Amt Function Time Liquid Ingredient Amt Function Time Liquid Setting Minutes Suggested Setting Minutes Suggested Cups Cups VEGETABLES Artichokes trimmed 3 med Vegetable 4 2 or 3 pieces 2 cups eat 16 3 Beans Black soaked 1 cup Vegetable 2 2 Pork chops 8 10 oz ea 3 to 4 eat 12 2 Beans Lima 1 cup Vegetable 5 2 Pork Loin 2 Ibs eat 22 3 Beans Navy 1 cup Vegetable 8 2 2 1 2 Rump Roast 3 Ibs eat 75 3 Beans Pinto 1 cup Rice 5 3 Short Ribs 3 lbs eat 35 2 Beans Soy 1 cup Rice 2 2 Shrimp large Up to 30 eat 2 1 Beans Red Kidney 1 cup Rice 20 3 1 2 Spare Ribs 1 slab eat 30 2 Beans String Tb Vegetable 3 Squid 1 Rings 2 Ibs eat 12 2 Beets 6 med Vegetable 5 2 Stew Meat 1 Pieces 3 Ibs eat 18 4 Broccoli flowerets 2 cups Vegetable 3 Turkey Breast 5 lbs eat 45 3 Brussels Sprouts 2 cups Vegetable 7 Veal Shanks 8 oz ea 5 eat 30 2 Cabbage head quartered 1 med Vegetable O 2 Carrots 2 pieces 2 cups Vegetable 5 POTATOES Cauliflowerets 2 cups Vegetable 3 Potatoes Baking 4 large Vegetable 15 2 Chick Peas 1 cup Vegetable 20 5 Potatoes Red Bliss 2 oz ea Up to 20 Vegetable 7 2 Corn on the cob 6 ears Vegetable 4 1 1 2 Potatoes White cubed 3 cups Vegetable 5 1 1 2 Okra large 2 cups Vegetable 4 Parsnips cubed 2 cups Vegetable 4 1 1 2 Squash Acor
31. led brulee and let harden Extra caramel can be used to make pretty garnishes Simply pour out in a lacy pattern onto aluminum foil preferably the nonstick aluminum foil that is now available Allow to harden and then carefully remove to top ice cream cakes and other desserts Recipe courtesy Marian Getz Wolfgang Puck Chef 54 TSCDIST P ressureCooker manual 7 20 07 11 30 AM Page 55 Raspberry White Chocolate Bread Pudding 4 Servings INGREDIENTS 1 cup granulated sugar 4 arge eggs 1 2 teaspoon kosher salt 1t 2 ablespoon fresh lemon juice 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 M 1 2 tablespoons white chocolate chips ETHOD Spray or grease a 6 cup baking mold or pan Set aside cream and melted butter Whisk until sugar is dissolved Gently fold in croissant pieces Pour one third of mixture into prepared pan Scatter a layer of raspberries and white chocolate over mixture Repeat layers twice Place a folded kitchen towel in bottom of pressure cooker removable pot Pour in 3 cups water Place pan of bread pudding on top of towel Lock lid in place Select Rice setting and set timer for 11 minutes When cooking cycle is complete allow pressure to release naturally When all pressure has been released
32. llow pressure cooker to cool completely before cleaning Unplug the power cord from the outlet and then from the pressure cooker Wash the pressure cooker removable pot sealing gasket and lids by hand with warm soapy water Dry all parts thoroughly See Figure 1 for removing and installing sealing gasket f necessary wipe the power cord clean with a damp cloth Dry thoroughly Never immerse the power cord or plug Replace sealing gasket securely in lid After each use check gasket for any tears and make sure the pressure regulator dial and valve are in good working order Also remove the anti blockage cover steam release dial and clean the steam vent thoroughly See Figure 2 Ensure that there are no food particles or any other foreign matter are blocking the steam vents prior to putting the anti blockage cover and steam release dial back on the lid The anti blockage cover helps prevent food particles from entering Steam Release Valve You must ensure that this is cleaned after each use It is important to check the steam vent thoroughly and use a narrow utensil if necessary to poke through the steam vent and ensure that it is clear and that no food particles adhere to the walls thus blocking the steam from being able to be freely released Do not store pressure cooker with lid locked in place If you store the lid locked onto the pressure cooker it will reduce the life of the gasket since it will stay compressed during no
33. n halved 4 halves Vegetable 13 2 Squash Butternut 1 2 slices 8 slices Vegetable 4 11 2 MEATS POULTRY SEAFOOD Beef Brisket 3 Ibs eat 90 2 3 Beef Ribs 6 whole eat 30 2 Chicken boneless skinless pieces frozen 4 pounds eat 5 2 Chicken Legs 4 whole eat 20 2 Chicken quartered 1 eat 20 2 Chicken split breast bone in Up to 6 eat 15 2 Chicken whole 3 lbs eat 20 3 Chuck Roast 3 Ibs eat 75 2 3 Clams in shells 1 dozen eat 2 1 Corned Beef 3 Ibs eat 90 3 Cornish Game Hens 2 eat 20 2 Baby Back Ribs 2 slabs eat 20 2 Fish Fillets 2 60z eat 5 1 Fish Steaks 1 2 thick eat 4 11 2 Lamb shanks 2 3 lbs eat 30 2 Lobster 1 2 Ibs eat 5 2 Octopus whole baby 57 58 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 59 Recipe Notes Recipe Notes TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 61 Recipe Notes 61 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 A gift receipt with date of purch
34. n cooking cycle is complete and all pressure is released open lid 6 Add potatoes and carrots Lock lid in place Select Vegetable function and set timer for 5 minutes 7 When cooking cycle is complete and all pressure is released open lid 8 Ina separate bowl mix flour with butter until paste is formed Add a half cup of hot stock to flour mixture mix until smooth 9 Remove pot roast and vegetables to a platter and keep warm 10 Slowly add butter mixture back into cooking pot stirring constantly Select Vegetable function again and bring to a boil uncovered to thicken sauce Pour sauce over roast or serve on the side Recipe courtesy Debra Murray Wolfgang Puck HSN Host 45 46 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 47 Flan Chocolate Truffle Creme Brulee 4 6 Servings 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 METHOD 1 n nonstick skillet over medium heat melt sugar until caramel like in color Pour caramel evenly into an 8 inch round baking pan Spray with cooking spray 2 Place 2 cups of water in cooking pot 3 Combine eggs milks and vanilla Pour into baking pan on to of caramel 4 Top baking pan with a piece of paper towel Wrap well with aluminum foil Place into cooking pot of pressure cooker 5 Lock lid in place 6 Select Rice function and set
35. n use TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 15 Figure 1 it Press downward Figure 2 4 upward Ni Remove Press downward Recipes TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 17 Greek Lemon Chicken Soup 6 Servings INGREDIENTS 6 boneless skinless chicken breast halves cut into 1 inch cubes 1 medium onion chopped cup fresh spinach chopped 6 cups chicken stock 2 cup arborio rice 4 tablespoons fresh lemon juice teaspoon kosher salt 1 teaspoon freshly ground pepper tablespoon fresh mint leaves chopped 2 large eggs beaten METHOD 1 Place all ingredients except eggs in cooking pot 2 Lock lid in place 3 Select Soup function and set timer for 15 minutes 4 When cooking cycle is complete and all pressure has been released remove lid ul Pour beaten eggs slowly into hot soup while stirring 6 Serve hot with fresh chopped mint garnish Recipe courtesy Debra Murray Wolfgang Puck HSN Host 17 Beef Goulash 6 8 Servings INGREDIENTS 2 tablespoons vegetable oil 1 cup water 1 pound onions finely chopped 2 tablespoons balsamic vinegar 1 tablespoon sugar 1 tablespoon caraway seeds 3 tablespoons sweet paprika 3 tablespoons hot paprika medium low heat until fragrant 3 tablespoons tomato paste 1 to 2 minutes and then 1 tablespoon minced garlic coarsely ground 1 tablespoon chopped fresh marjoram 1 2 teaspoon chopped
36. nd brown uncovered while crumbling with spoon Season with salt and pepper 2 Add shallots garlic onion carrot and celery Saut until tender 3 Add red wine tomatoes tomato paste sugar spice sachet stock and red pepper flakes Taste again for salt and pepper 4 Lock lid in place Select Meat setting but cancel cooking after 15 minutes 5 minutes earlier than preset time 5 When cooking cycle is complete and all pressure is released open lid 6 Taste for additional seasoning and remove the sachet Use as desired Recipe courtesy Wolfgang Puck 37 4 Servings INGREDIENTS 2 cups water or stock 3 4 cup white wine small onion chopped 1 clove garlic minced 2 large shrimp peeled and deveined 12 small clams scrubbed 2 black mussels scrubbed 18 strands of saffron cube chicken bouillon 1 pinch black pepper pinch red pepper ground 1 4 cup tender young peas fresh or frozen 2 tablespoons red pimiento 2 tablespoons chopped fresh cilantro cup arborio rice METHOD 1 Place all ingredients in cooking pot Stir to mix 2 Lock lid in place Select Rice function and set timer for 12 minutes 3 When cooking cycle is complete and all pressure is released open lid 4 Stir once and serve hot Recipe courtesy Debra Murray Wolfgang Puck HSN Host 38 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 39 Stuffed Peppers Braised Red Cabbage 4 Servings INGREDIENTS pound ground beef
37. nd set timer for 12 minutes 6 When cooking cycle is complete allow pressure to release naturally When all pressure has been released remove lid tilting it away from you to avoid steam Carefully remove springform pan using potholders 7 Cool until warm and then cover and refrigerate for at least 4 hours or overnight Serve with lemon slices crushed lemon drop candies and sweetened whipped cream if desired Notes Because of the specialty type of steam cooking the cheesecake surface will appear lumpy This is normal and is only on the very surface The easiest way to slice a cheesecake is with a length of dental floss held taught between your hands Recipe courtesy Marian Getz Wolfgang Puck Chef 53 Microwave Caramel Makes enough to coat 8 ramekins INGREDIENTS 1 2 cup granulated sugar 1 4 cup light corn syrup 5 drops fresh lemon juice METHOD 1 Place all ingredients in a 2 or 4 cup glass measuring cup Stir until all Sugar is moistened 2 Cook in microwave until bubbles start piling up on top of each other and mixture turns amber in color approximately 3 minutes The time it takes depends on the wattage of your microwave 3 Carefully remove and divide between ramekins Use caution sugar mixture is extremely hot Let cool until hard Notes This recipe is a great topping for the Chocolate Truffle Cr me Brulee on page 51 if you do not own a blow torch Simply pour the hot caramel over the top of the coo
38. ns tomato paste 3 sprigs fresh thyme 1 whole bay leaf 1 tablespoon flour 1 tablespoon butter room temperature 1 tablespoon fresh parley chopped Salt and pepper to taste METHOD 1 Season beef chunks by sprinkling with salt and pepper 2 Select Meat function Add oil to cooking pot When oil is hot brown the beef chunks on all sides in batches 3 Add onion garlic and mushrooms to cooking pot saut for a few more minutes 4 Add browned beef carrots pearl onions red wine beef stock tomato paste thyme and bay leaf 5 Lock lid in place Select Soup function and set timer for 30 minutes 6 When cooking cycle is complete and all pressure is released open lid 7 Blend butter with flour to form a paste Ladle some of the hot stock from the cooking pot into butter mixture Mix until very smooth Add butter mixture to hot stew stirring constantly 8 Select Soup function again and bring stew back to a boil uncovered to thicken and cook out flour flavor 9 Taste for seasoning and serve with chopped fresh parsley Recipe courtesy Debra Murray Wolfgang Puck HSN Host 34 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 35 Quick Chicken Pot Pie Minestrone Soup 6 Servings 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 pea
39. nual 7 20 07 11 29 AM Page 11 Using Your Pressure Cooker Adding Time Delaying Time Keep Warm Cancel Cooking Pot Markings cont After selecting the desired cooking function you can add cooking time by pressing the TIME button until total cooking time is displayed You can increase total cooking time up to 20 minutes for Rice 1 hour for Meat 45 minutes for Vegetable 1 hour for Soup and 1 1 2 hours for Stew 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 Countdown will begin once colon starts flashing When pressure cooking is complete the pressure cooker will automatically switch to Keep Warm The WARM indicator light will illuminate To manually switch to Keep Warm and or cancel any cooking process press the Keep Warm Cancel button The maximum Keep Warm time is 4 hours Inside the removable cooking pot are two sets of markings One side is marked 2 3 MAX PC which indicates the maximum fill line when cooking any food other than rice in the pressure cooker The other side has markings for cooking rice When pressure cooking rice never fill the pressure cooker more then 1 2 full To cook rice greater then 1 2 full utilize the glass lid and not the pressure cooking lid Preparing White Rice Using Your Pressure Cooker cont When measuring rice ONLY USE THE RICE MEASURE CUP PR
40. o keep them level You may be able stack them all in the pressure cooker by building the ramekins up pyramid style If not cook them in two separate batches Lock lid in place Select Rice setting and set timer for 8 minutes When cooking cycle is complete allow pressure to release naturally When all pressure has been released remove lid tilting it away from you to avoid steam Carefully remove ramekins using tongs or potholders The banana slices will now have a pink tinge to them This is normal Enjoy warm with slightly sweetened whipped cream if desired Recipe courtesy Marian Getz Wolfgang Puck Chef 52 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 53 Lively Lemon Cheesecake 4 6 Servings 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 METHOD 1 Combine butter and wafer crumbs in the bottom of a 6 inch spring form pan Press and flatten to cover bottom Set aside 2 Combine cream cheese and sugar in food processor Pulse and scrape down until smooth Add zest juice and eggs Pulse only until no visible egg remains Do not over mix Scrape mixture into prepared pan KRW Place a folded kitchen towel in bottom of pressure cooker removable pot Pour in 3 cups water Place springform pan on top of towel 5 Lock lid in place Select Rice setting a
41. oon Parmesan cheese 1 teaspoon salt 1 teaspoon fresh ground pepper METHOD 1 Place stock lemon juice and salt in cooking pot 2 Trim artichokes by removing stems and trimming outer sharp tips Let artichokes soak upside down in the stock mixture Combine remaining ingredients in separate bowl KRW Turn artichokes tips up Stuff artichokes by pressing bread mixture into leaves 5 Lock lid in place Select Vegetable function and set timer for 20 minutes 6 When cooking cycle is complete and all pressure is released open lid 7 Remove artichokes to serving platter keeping juices in cooking pot 8 Select Vegetable function again Bring sauce to a boil uncovered until reduce by half Pour over artichokes Recipe courtesy Debra Murray Wolfgang Puck HSN Host 42 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 43 Spicy Honey Glazed Baby Pork Ribs 4 Servings INGREDIENTS 6 tablespoons sesame oil 1 cup chicken stock or water 2 slabs baby pork ribs 1 cup soy sauce 1 cup sake 1 teaspoon dried chile flakes 4 tablespoons honey 2 tablespoons minced fresh ginger 2 tablespoons minced fresh garlic METHOD 1 Cut slab of ribs in half 2 Select Meat function Add oil to cooking pot When oil is hot brown ribs one slab at a time Stack ribs flesh side down in cooking pot Mix remaining ingredients together and pour over ribs Lock lid in place Select Meat function and set timer for 25 minutes
42. over 3 500 feet f you wish to cook food for less time than the pre programmed amount watch the timer and press CANCEL when desired cooking time has elapsed When you are using frozen meats in your recipes the cooking time does not need to be altered Pressure will not be achieved until the internal temperature in the pot is 40 degrees higher than the boiling point of water The cooking time will not begin until pressure is achieved it will just take longer to come to pressure Always check to make sure your gasket and float valve are clean and in good working order 13 Helpful Hints cont Remember if you are not using the basket while pressure cooking the iquid will flavor what you are cooking Try using fresh herbs or aromatic vegetables like onions or garlic wine or stock The flavor transference will be wonderful Do not attempt to boil pasta with pressure lid on the foam can clog the pressure valve When cooking under pressure never fill above teh fill line of PC markings If you are making soup and you are at the fill line do not release pressure manually because hot liquid could spurt out Never attempt to open lid while under pressure Always open pressure cooker with the lid facing away from you When releasing steam manually evaporation of some liquid may occur i e when making rice or risotto This is normal but caution must be used to prevent injury Care amp Cleaning A
43. ps to a nice amber color using a blowtorch do not find that caramelizing the sugar works well under the oven broiler If you do not have a torch make the Microwave Caramel recipe on page 55 or omit the caramelized sugar step Recipe courtesy Marian Getz Wolfgang Puck Chef 48 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 49 Creamy Dreamy Rice Pudding White Chocolate Cheesecake 4 6 Servings 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 METHOD 1 Combine water rice butter salt and vanilla bean in cooking pot 2 Lock lid in place Select Rice setting but cancel cooking after 5 minutes 1 minute earlier than preset time 3 When cooking cycle is complete allow pressure to release naturally When all pressure has been released remove lid tilting it away from you to avoid steam 4 Add remaining ingredients and stir thoroughly 5 The pudding will be quite runny but that is how prefer it since it thickens up considerably as it cools If you like it thick select Rice setting again but do not lock on lid Bring to a full boil and turn off 6 Serve warm Add dried fruit fresh fruit cinnamon or other spices as desired Recipe courtesy Ma
44. rian Getz Wolfgang Puck Chef 49 6 8 Servings INGREDIENTS 3 packages 8 ounces each cream cheese 1 2 cup powdered sugar 3 large eggs 1Ttablespoon vanilla 1 pinch salt 6 ounces white chocolate melted in microwave until smooth 3 cups water Raspberry Sauce page 54 METHOD 1 Prepare a 7 inch springform pan by lining the bottom with parchment paper or wax paper Assemble the springform around the paper coated bottom Spray interior with cooking spray 2 Ina mixing bowl cream together sugar and cream cheese with an electric mixer until smooth This can also be done with a food processor fitted with a metal chopping blade Add eggs one at a time Add vanilla salt and melted white chocolate Pour batter into prepared pan 3 Top pan with a paper towel Wrap well with aluminum foil 4 Add water to cooking pot Place assembled springform pan in cooking pot Lock lid in place 5 Select Rice function and set timer for 30 minutes 6 When cooking cycle is complete leave cheesecake in the pressure cooker for an additional 30 minutes before removing 7 Chill cheesecake for at least 3 hours before serving Serve with Raspberry Sauce and garnish with mint and fresh raspberries Recipe courtesy Debra Murray Wolfgang Puck HSN Host 50 TSCDIST PressureCooker manual 7 20 07 11 30 AM Page 51 Raspberry Sauce Easy Individual 8 Four Ounce Servings INGREDIENTS 2 cups fresh or frozen raspberries 2 t
45. rimmed and cut into 1 inch slices 3 tablespoons commercial barbecue rub medium onion peeled trimmed and quartered 1 tablespoon extra virgin olive oil small celery stalk trimmed and cut into 1 inch slices 1 cup good quality canned chicken broth small leek cleaned trimmed and cut into 1 inch slices 1 2 cup good quality bottled barbecue sauce sprig of fresh thyme 3 sprigs of fresh parsley with stems METHOD bay leaf f 2 teaspoon whole white peppercorns 1 Select Meat function and set timer for 40 minutes Enough cold water to cover chicken and other ingredients 2 Season pork with salt pepper and barbecue rub 3 Add oil to cooking pot and brown pork slices on both sides METHOD in batches 1 Place all ingredients in cooking pot 4 Add chicken stock 2 Lock lid in place 5 Lock lid in place 3 Select Soup function and set timer for 30 minutes 6 When cooking cycle is complete and all pressure has been released 4 When cooking cycle is complete and all pressure has been released remove lid remove lid 7 Using a fork and knife shred the pork 5 Carefully strain stock through a fine mesh strainer into a clean bowl 8 Add barbecue sauce and stir well and cool 9 To serve pile high on a soft sandwich roll and top with coleslaw 6 Refrigerate stock covered for several hours until the fat from the if desired stock forms a hard removable surface 7 Remove hardened fat and discard before using or freezing Note f the pork is not fallin
46. s and carrots 1can 10 3 4 ounces condensed cream of chicken soup METHOD 1 Bake puff pastry shells according to package instructions 2 Add chicken stock chicken tenders pearl onions and thyme to cooking pot Lock lid in place Select Meat function and set timer for 12 minutes KRW When cooking cycle is complete and all pressure is released open id Remove thyme sprigs 5 Add frozen mixed vegetables and soup 6 Select Meat function again and bring back to a boil uncovered Make sure the vegetables are cooked through and use a wooden spoon to break up the chicken tenders Taste for seasoning 7 Ladle chicken stew into baked pastry shells garnish with freshly chopped parsley or chives Recipe courtesy Debra Murray Wolfgang Puck HSN Host 35 6 8 Servings INGREDIENTS 3 tablespoons olive oil 1 large onion chopped 4 slices pancetta or bacon chopped 2 stalks celery thinly sliced 2 cup baby carrots 2 small potatoes cubed can 28 ounces diced tomatoes in juice 4 cups liquid white wine stock or water 2 cup dried great northern beans washed 3 sprigs fresh thyme salt and pepper 1 4 cup chopped fresh spinach medium zucchini halved and sliced 1 2 cup small pasta shells METHOD 1 Select Soup function Add oil to cooking pot When oil is hot add onion and pancetta Cook uncovered until brown 2 Add all remaining ingredients except for spinach squash and pasta 3 Lock lid in
47. shanks evenly in batches Set browned shanks aside Remove cooking pot and drain fat Replace cooking pot and add onion carrots and garlic Cook for a couple of minutes Add red wine and begin scraping the bits up from the bottom of the pan Add shanks back to cooking pot Add tomatoes beef broth and pearl onions Lock lid in place Select Meat function and set timer for 40 minutes When cook cycle is complete and all pressure has been released remove lid 25 12 13 14 15 16 17 cont Add pattypan squash and peas to cooking pot Select Meat function and cook until peas and squash are heated through about 2 3 minutes Remove shanks and vegetables to a platter and keep warm by covering with foil Remove as much fat from pot as you can While still on Meat function bring sauce to a boil and skim off fat that rises to surface Taste sauce for added seasoning Pour sauce over lamb shanks and vegetables Garnish with rosemary sprigs and parsley Recipe courtesy Wolfgang Puck Makes it Easy Rutledge Hill Press 2004 26 TSCDIST PressureCooker manual 7 20 07 11 29 AM Page 27 Savory Squash Soup 6 Servings 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 2 teaspoon kosher salt 1 8 teaspoon freshly ground white pepper 4 teaspoon ground nutm
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