Wolfgang Puck Rice Cooker HSN5C_RICECOOKER08 User Manual

HSN5C_RiceCooker08 6/23/08 10:23 AM Page 1  
I M P O R T A N T N O T 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  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
5 Cup Electric Rice Cooker  
Please keep original box and packing materials  
in the event that service is required.  
with Detachable Lid  
Use and Care  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BDRCRB005 Printed in China REV 1.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
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Table of Contents  
Important Safeguards  
1
2
Before Your First Use  
About Wolfgang Puck  
Know Your Rice Cooker  
Caution  
3
5
7
Removing the Detachable Lid  
Attaching the Detachable Lid  
9
10  
Using Your Rice Cooker/  
Steamer to Cook Rice  
11  
Using Your Rice Cooker/  
Steamer to Steam Vegetables  
12  
13  
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  
Helpful Hints  
Care & Cleaning  
14  
Vegetable Steaming Chart  
Main Dish and Side Dish Recipes  
Desserts  
15  
16  
cooking innovations,  
a result of blending fresh  
41  
California ingredients with his classical French techniques, are enjoyed  
by world leaders, stars and fellow chefs alike. He established other  
trend-setting restaurants like Postrio in San Francisco, Chinois on  
Main in Santa Monica, Trattoria del Lupo, and his latest creation, Cut,  
a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can  
also share Mr. Puck’s talents through his cookbooks and, of course,  
through his appliances!  
Limited Warranty  
Contact Information  
54  
Back  
3
4
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Know Your Rice Cooker  
Rice Cooker Housing  
Rice Cooker Pot  
Steaming Basket  
Carrying Handle  
Power Cord  
Scoop  
Detachable  
Lid Stem  
Measuring Cup  
Lid Release Button  
Condensation  
Collector  
Detachable Lid  
5
6
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Caution  
Caution  
11 Do not fill the unit above the MAXIMUM CUP MARKING.  
Be sure to observe the following to prevent malfunction that may cause  
an accident:  
12 The lid must be closed tightly in the latched position at all times during  
cooking. (i.e. The unit must not be operated with the lid opened).  
1
Measure the quantity of rice and water according to the Instructions on  
pages 11-12.  
13 DO NOT cover the lid with a cloth. The lid may deform or change color.  
2
Clean the Rice Cooker, particularly the condensation collector, after each  
use (see Care & Cleaning section of this manual).  
14 DO NOT damage the power cord and do not attempt to repair it if it  
is damaged.  
3
Set the unit on a stable, level surface.  
15 Never attempt to customize the cord. Keep the cord away from high  
temperatures. Avoid unnecessary bending, twisting and pulling on the  
cord. Never place heavy objects on the cord or attempt to tie it up. Using  
a damaged power cord can lead to electrical shock, shorting or fire.  
4
DO NOT expose to water, high humidity, or heat sources. DO NOT use the  
pot directly on an open flame.  
5
6
Be sure to keep the unit out of the reach of children.  
16 Ensure that the plug fits all the way into the outlet, partially plugged-in  
Keep holes that drain into the condensation collector clean and free  
of debris.  
cords may cause electric hazard.  
17 DO NOT MOVE the unit while cooking.  
7
8
Cooking with the switch in KEEP WARM position will cause low heat  
cooking and this will not cook the rice properly.  
The unit becomes hot when in use. DO NOT touch the lid with your hand,  
and do not place your face or hand directly over the steam coming from  
the cooker.  
9
Always keep the outside bottom of the pot and the heating plate  
clean and dry. Any foreign matter between them will cause the unit  
to malfunction.  
10 DO NOT tilt the Rice Cooker on its edge or place it upside down with  
its power supply plug connected or with food in the pot as this may  
cause damage to the cooker or injury to yourself. When tilting or placing  
the Rice Cooker upside down, make sure to disconnect the power  
supply plug.  
7
8
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Removing the Detachable Lid  
Attaching the Detachable Lid  
1
To remove the Detachable Lid, first  
remove the Condensation Collector  
located under the Lid hinge by pulling  
it away from the Rice Cooker Housing.  
See Figure 1.  
1
To attach the Detachable Lid, slide the  
Lid Stem into the Lid Stem Receptacle  
on the Rice Cooker Housing. Push  
straight down until the Lid clicks in  
place.  
2
3
Remove the Detachable Lid by pushing  
the Detachable Lid Stem in while lifting  
the lid straight up. See Figures 2 and 3.  
CAUTION: Ensure that your Lid Stem is  
locked in place by attempting to  
remove it by pulling straight up. A  
Serious burn injury can occur if you try  
to move your Rice Cooker without the  
Lid locked into place.  
Do not attempt to remove the  
Inner Lid or silicone gasket. See  
Figure 5. Do not place the Removable  
Lid in the dishwasher. Simply wash  
the Inner Lid with warm soapy water  
and rinse thoroughly.  
Figure 1  
Figure 1  
Figure 2  
Figure 3  
Figure 4  
2
Replace the Condensation Collector by  
pressing straight in over the Lid Stem  
until snaps into place.  
4
If needed, the Condensation Valve can  
be removed in order to rinse the steam  
vent. To remove the inner condensation  
valve, turn it counter-clockwise and lift  
straight up. See Figure 3.  
Figure 2  
Inner Lid  
Silicone Gasket  
2
1
Figure 5  
9
10  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 11  
Using Your Rice  
Using Your Rice  
Cooker/Steamer to Steam  
Vegetables  
Cooker/Steamer to Cook Rice  
1
Only measure rice with the enclosed measuring cup. For best results  
rinse measured rice until the water becomes relatively clear (see  
“Helpful Hints” section for details).  
1
Pour 1 cup of water into the pot.  
2
Place inner pot in the rice cooker housing and place the steaming  
basket on the pot.  
2
Place rinsed rice in the pot, add water. For 5 cups of uncooked  
rice (yields 10 cups of cooked rice), measure 5 full scoops of rice,  
using the rice measure included with your unit. Add to the Rice  
Cooker Pot.  
3
Add ingredients to steaming basket (see “Steaming Chart”  
in this manual for suggested cooking times).  
4
5
Close the outer lid. The lid is properly closed when it clicks.  
3
Add water to the 5 cup line on the inside of the pot. Always add the  
rice to the pot BEFORE adding the water to the pot. The water level  
marked on the inner pot is based upon having rice added already.  
Plug in and immediately press the switch down to “Cook”.  
The “Cook” indicator light will illuminate to indicate steaming  
process has started.  
4
5
6
Place the pot in the rice cooker.  
6
Time the cooking manually as the unit will automatically switch to  
“Keep Warm” should the water evaporate.  
Close the outer lid. The lid is properly closed when it clicks.  
Plug in and immediately press the switch down to “Cook”.  
The “Cook” indicator light will illuminate to indicate the rice  
is cooking.  
7
The rice cooker will automatically switch to “Keep Warm” when the  
cooking process has completed. The Keep Warm function will  
continue until the unit is unplugged.  
8
9
Open the rice cooker by pressing the release button on the handle.  
Be sure to open the lid facing away from you to avoid any hot steam.  
Remove and clean the condensation collector after every use.  
11  
12  
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Helpful Hints  
Helpful Hints cont.  
Using the Keep Warm function for more than 5 hours may cause  
discoloration or an odor in the rice.  
If the rice cooker switches to KEEP WARM before the food is done,  
you probably need to add more liquid.  
You can adjust the amount of water and/or rice to your own  
taste preferences.  
Foods that are overly sweet or oily can cause the rice cooker to  
switch to KEEP WARM earlier than desired. If this happens, add  
some liquid like water, wine, stock, milk or juice.  
When steaming vegetables please reference the steaming chart in  
this manual. The charts are merely a guide, you may wish to adjust  
the times according to your own taste preferences.  
When baking in the rice cooker, it is usually necessary to push COOK  
more than once. You will need to wait for about 10 minutes after the  
machine switches to KEEP WARM to be able to press it back to  
COOK. This is normal.  
Washing Rice  
When rice is milled some bran and residues adhere to the surface of  
The temperature of the KEEP WARM setting is a little over 180  
degrees. This is hot enough to very gently cook foods and far too  
hot for any bacteria to grow or for food to spoil. It is very safe to  
keep foods at this setting for several hours.  
the rice. You can remove these residues by first washing the rice with  
water before cooking. This will remove excess starch & residues,  
which will provide you with much whiter, fluffier rice.  
Remember to always use the measuring cup provided to accurately  
measure the rice. Add the desired amount of rice to the rice cooker  
inner pot. Fill with cold water until all of the rice is submerged. Wash  
the rice by simply stirring the rice around in the water and rubbing  
between your hands. You will notice that the color of the water will  
become cloudy as the rice is cleaned. Without spilling the rice tip the  
inner pot to remove the cloudy water and repeat several times until  
the water remains clear.  
Do not double recipes in the rice cooker. The tightly closed lid will  
force excess liquid out of the steam vent if you do.  
Cooking other types of rice  
Your Wolfgang Puck Rice Cooker can handle a wide variety or rice  
such as long grain rice, wild rice, yellow rice, brown rice, basmati rice,  
etc. When cooking rice other than short grain white rice it will be  
necessary to increase the amount of water by 1.5 – 2 times more  
than the standard short grain white rice recipe. Adjust to suit your  
own personal taste.  
Care & Cleaning  
1
DO NOT immerse the Rice Cooker in water.  
2
Clean the Rice Cooker Housing with a damp cloth. DO NOT use  
abrasive cleaners as this would scratch the surface of the Housing.  
A note about the measuring cup provided with your rice cooker  
Your Rice Cooker is able to cook a maximum of 5 cups of raw rice,  
which is the equivalent of 10 cups of cooked rice. A rice cooker cup  
is equivalent to 6 ounces, or approx 3/4 of a cup. This is why it is  
important to use the measuring cup that comes with your rice  
cooker and not a standard 8-ounce cup measure.  
3
Wash the Rice Cooker Pot, Lid, Steaming Basket, Measuring Cup,  
Scoop and Condensation Collector in warm soapy water.  
13  
14  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 15  
Fresh Vegetable  
Steaming Chart  
Pour 1 cup of water into steamer; place vegetables in steamer basket.  
VEGETABLE  
QUANTITY  
TIME  
Asparagus, stems  
trimmed  
1 pound  
10 to 12 minutes  
Green or Wax Beans,  
whole  
1/2 pound  
12 to 13 minutes  
Broccoli, spears  
3/4 pound  
3/4 pound  
13 to 15 minutes  
12 to 14 minutes  
16 to 18 minutes  
Main Dish  
Broccoli, flowerets  
Cabbage,  
cut into 4 wedges  
1/2 medium head  
(1 pound)  
and Side Dish Recipes  
for the 5-cup Rice Cooker  
Carrots, 1-inch slices  
Carrots, 1-inch slices  
1/2 pound  
10 to 12 minutes  
13 to 15 minutes  
1 pound  
stir halfway  
through cooking  
Cauliflower, flowerets  
1 pound  
(about 6 cups)  
12 to 14 minutes  
12 to 14 minutes  
18 to 20 minutes  
Corn-on-the cob,  
each halved  
2 ears  
Red or white potatoes,  
medium, quartered  
1 pound  
Red or white potatoes,  
medium, quartered  
2 pounds medium 27 to 30 minutes  
stir halfway  
through cooking  
Sweet potatoes,  
1 pound  
19 to 20 minutes  
medium, quartered  
Snow peas  
1/2 pound  
1/2 pound  
1 pound  
8 to 9 minutes  
10 to 11 minutes  
11 to 12 minutes  
Spinach, stems trimmed  
Zucchini or summer  
squash, sliced  
15  
16  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 17  
Shrimp and Sausage Jambalaya  
Pad Thai  
4 servings  
2 Servings  
INGREDIENTS  
INGREDIENTS  
2 measures long-grain rice  
2 tablespoons olive oil  
4 ounces shrimp, peeled and deveined  
1/2 pound hot andouille sausage, cut into 1”-slices  
1/4 cup diced onions  
1 box pad thai stir-fry rice noodles with sauce  
2 cups water  
1/2 cup fresh vegetables  
1/2 pound medium shrimp, peeled and deveined  
1/4 cup diced green bell peppers  
3 cloves garlic, minced  
1 tablespoon tomato paste  
METHOD  
1
Put water and sauce in Rice Cooker Pot. Put steamer basket on top  
with shrimp and vegetables. Press COOK.  
1/4 cup marsala wine  
2
After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir,  
close lid, and let cook for 5 minutes.  
2 cups chicken stock (fish stock or water may be substituted)  
1 bay leaf  
salt and pepper to taste  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
METHOD  
1
Rinse rice thoroughly in cold water and set aside.  
2
Heat olive oil in a large sauté pan. Add shrimp and sauté until  
cooked through. Remove shrimp and set aside.  
3
4
5
6
Add sausage, onions, peppers and garlic to the same pan. Sauté  
until onions are translucent. Add tomato paste and stir.  
Deglaze pan with Marsala wine and let simmer for 3-4 minutes. Add  
chicken stock and bay leaf.  
Pour mixture into Rice Cooker Pot and add reserved rice and salt.  
Press COOK.  
When rice cooker switches to KEEP WARM (approximately 20  
minutes), add cooked shrimp and stir. Jambalaya will be ready in 15  
minutes.  
17  
18  
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Sausage and Sauerkraut  
Corned Beef and Cabbage  
2 - 4 Servings  
3 - 4 Servings  
INGREDIENTS  
INGREDIENTS  
1 small corned beef brisket  
1 bottle of your favorite beer, or stock if desired  
1 cup beef or chicken stock  
1/2 small head green cabbage, cut into small wedges  
4 small red bliss potatoes, scrubbed  
1 pound bag or jar fresh sauerkraut, drained  
1 pound kielbasa, smoked sausage or other sausage, cooked  
1 carrot, peeled and cut into chunks  
1 cup beer, chicken stock or water  
4 small, red potatoes, scrubbed and quartered  
METHOD  
METHOD  
1
Combine all ingredients into the Rice Cooker Pot. Press COOK.  
1
Place brisket, beer and stock into the Rice Cooker Pot. Close lid and  
press COOK.  
2
As soon as carrots and potatoes are tender, it is ready. If rice cooker  
has not switched to KEEP WARM after 25 minutes, check sausages.  
If they boil for too long, they tend to split open. This does not  
change the flavor, just the appearance.  
2
Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has  
evaporated, cooker will switch to KEEP WARM. Add 1 more cup  
liquid if needed and add cabbage and potatoes to steamer basket.  
3
Close lid and press COOK again for 20 minutes or until cabbage and  
potatoes are tender.  
Recipe courtesy Marian Getz  
Recipe courtesy Marian Getz.  
19  
20  
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Sloppy Joes  
Split Pea and Ham Soup  
4 - 5 Servings  
3 - 4 Servings  
INGREDIENTS  
INGREDIENTS  
1 small onion, chopped  
1 cup dried split peas  
1 clove garlic, minced  
2 1/2 cups homemade chicken broth or good quality canned broth  
1 small meaty ham hock or 4 ounces chopped ham  
2 strips bacon, diced  
1/2 bell pepper, chopped  
1 can (6 ounces) tomato paste  
1/2 cup water  
1 teaspoon lemon juice  
2 tablespoons brown sugar  
1 tablespoon Worcestershire sauce  
1 teaspoon yellow mustard  
1 teaspoon cider vinegar  
1 1/2 teaspoons chili powder  
1 pound lean ground beef  
salt and pepper, to taste  
1 rib celery, diced  
1 carrots, peeled and diced  
1 small onion, peeled and diced  
salt, pepper and cayenne pepper to taste  
METHOD  
1
Combine all ingredients into the Rice Cooker Pot. Press COOK. Set  
timer for 45 minutes.  
METHOD  
2
After 45 minutes, switch to KEEP WARM for an additional hour.  
Check for seasoning. The rice cooker keeps the soup hot for as long  
as you want.  
1
Into the Rice Cooker Pot, combine onion, garlic, bell pepper, tomato  
paste, water, brown sugar, Worcestershire sauce, mustard, vinegar,  
and chili powder. Stir until mixed.  
2
3
4
Crumble ground beef over mixture and stir well.  
Close lid and press COOK.  
Recipe courtesy Marian Getz  
When rice cooker switches to KEEP WARM, stir the mixture and  
press COOK again.  
5
When rice cooker switches to KEEP WARM the second time, stir well  
and serve.  
Recipe courtesy Christina Chancey  
21  
22  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 23  
Braised Pork and Apples  
Beer Braised Baby Back Ribs  
This is one of my very favorite recipes. Pork and apples just go  
together well and taste good year-round to our family.  
2 - 3 Servings  
INGREDIENTS  
2 - 3 servings  
1/2 slab baby back ribs, cut in 4 pieces  
1/2 teaspoon seasoning salt*  
2 teaspoons olive oil  
INGREDIENTS  
1 1/2 pounds pork Boston butt  
1 granny smith apple, sliced  
1 tablespoon chicken bouillon powder*  
6 fresh sage leaves  
6 ounces beer  
1/2 cup stock  
3/4 cup barbecue sauce  
1 medium spanish onion, sliced  
4 cloves garlic  
1/4 cup brown sugar  
METHOD  
1
Wash the slab of ribs and pat dry. Season with salt rub.  
2
Turn rice cooker to COOK and add oil. When hot, add ribs and  
brown on meat side.  
1 cup apple juice  
1 tablespoon apple cider vinegar  
2 tablespoons unsalted butter  
kosher salt and fresh pepper, to taste  
3
Add beer, stock, and barbecue sauce. Press COOK and let cook  
for 1 hour.  
METHOD  
SERVING IDEAS  
1
Combine all ingredients into the Rice Cooker Pot.  
Place steamer basket on top for the last ten minutes with  
2-3 small ears of corn.  
2
Close lid and press COOK for 2 hours or until meat is fall-apart  
tender. If meat is not tender after 2 hours, add a bit more apple juice  
and press COOK again.  
*If you do not have a favorite seasoning salt, you can blend in equal  
proportions of salt, pepper and paprika.  
3
Remove meat and taste liquid, adjusting seasoning if necessary. Skim  
off excess fat and serve. (It tastes even better the next day.)  
*We recommend Maggi brand.  
Recipe courtesy Marian Getz  
23  
24  
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Chicken and Dumplings  
Dumplings  
3 Servings  
3 Servings  
INGREDIENTS  
INGREDIENTS  
3 medium skinless chicken thighs or legs  
1/2 teaspoon salt  
1/2 cup all-purpose flour  
1/4 teaspoon salt  
1/8 teaspoon poultry seasoning  
1/2 teaspoon pepper  
1/2 teaspoon baking powder  
1 tablespoon shortening  
1 teaspoon olive oil, optional  
1/2 cup diced onion  
1/2 cup diced celery  
1/4 cup buttermilk  
1 1/2 teaspoons chopped fresh herbs  
(i.e. flat leaf parsley, chives, thyme, sage)  
1/2 cup baby carrots, peeled  
1/2 cup mushrooms, sliced  
1 1/4 cups chicken stock  
1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup  
sprig thyme  
METHOD  
1
In a medium bowl, mix flour, salt and baking powder together.  
Add shortening and herbs; the mixture will look like crumbs.  
Add buttermilk and stir until moist.  
2
3
1 recipe Dumplings, see next page  
METHOD  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
1
Wash chicken pieces and pat dry. Sprinkle with salt, pepper, and  
seasoning.  
2
3
4
5
Press COOK on the rice cooker. Add olive oil.  
When oil is hot, add chicken pieces and brown both sides.  
Add onion, celery, carrots, and mushrooms and saute for a minute.  
Add remaining ingredients, except for the dumplings. Stir, close lid,  
and let cook for 45 minutes. Make sure rice cooker is on COOK.  
6
Prepare dumpling batter. Open rice cooker and spoon 6 mounds of  
dumpling batter over chicken. Close lid and press COOK. Cook for 5  
minutes. Turn rice cooker to KEEP WARM until ready to eat.  
25  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 27  
Soy Steamed Salmon Filets  
Macaroni & Cheese  
with Shiitake Brown Rice  
This is hands-down the favorite recipe made in the rice cooker! It is  
comfort food at its finest and is child’s play to prepare.  
This recipe is so healthy but is also very pretty and full of flavor. It is a  
real treat and a snap to prepare. The busier my life gets, the more  
grateful I am to have a rice cooker and wonderful recipes like this.  
2 - 3 Servings  
INGREDIENTS  
1 1/2 cups elbow macaroni  
2 Servings  
1 1/2 cups chicken broth, or water and a  
good-quality chicken bouillon cube  
1 cup heavy cream  
3/4 cup shredded cheddar cheese  
1/2 cup shredded mozzarella cheese  
1/4 cup shredded Parmesan cheese  
1/4 teaspoon kosher salt, or to taste  
INGREDIENTS FOR STEAMED SALMON  
2 salmon filets, 3-4 ounces each  
1 tablespoon mushroom soy sauce  
2 teaspoons fresh ginger, cut into julienne strips  
1 green onion, cut into julienne strips  
1 big clove garlic, cut into julienne strips  
METHOD  
INGREDIENTS FOR RICE  
1
Combine macaroni, broth and cream in rice cooker. Press COOK.  
Stir occasionally.  
2/3 cup brown rice, preferably organic  
1 1/4 cup stock or water  
1 bay leaf  
2
3
When machine switches to KEEP WARM, add remaining ingredients  
and stir thoroughly until all cheese is melted.  
2 teaspoons olive oil  
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water,  
squeeze to remove excess water (use this leftover liquid  
in place of part of the stock called for, if desired)  
2 teaspoons mushroom soy sauce  
1 clove garlic, smashed  
Press COOK again. The rice cooker will switch to KEEP WARM after  
just a few minutes; this is the point where the cheese on the bottom  
turns that delicious brown. Serve.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
1/2 teaspoon sambal oelek or chili flakes  
kosher salt and pepper, to taste  
1 green onion, sliced thinly on the bias  
METHOD  
1
Place salmon in steamer basket. Set on a plate to catch any dripping.  
Rub mushroom soy sauce over salmon. Top evenly with ginger, green  
onion and garlic. Set aside to marinate for 20 minutes.  
2
Add remaining rice ingredients, except for green onion, into Rice  
Cooker Pot. Stir, close, and press COOK. After 20 minutes, add  
basket with salmon. Cook 5-10 minutes or until fish is done to  
your liking.  
3
When rice cooker switches to KEEP WARM, fluff rice and fold in  
remaining green onion.  
Recipe courtesy Marian Getz  
27  
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One Pot Pasta  
One Pot Pasta Primavera  
Once you have made this easy recipe, tailor it to suit your own tastes.  
Add your favorite shape of pasta and change up the sauce. Add  
meat and veggies. Recipes like this make busy days so much easier.  
3 - 4 Servings  
INGREDIENTS  
1 1/2 cups dry pasta (ziti, penne, etc.)  
3 Servings  
1 1/2 cups beef, chicken, or vegetable stock  
1 1/2 cups pasta sauce, bottled or homemade  
1 cup fresh vegetables (zucchini, broccoli, mushrooms)  
1/4 cup shredded mozzarella cheese, optional  
INGREDIENTS  
1 1/2 cups dry pasta (like penne, ziti)  
2 cups liquid (beef or chicken stock or water)  
1 cup favorite pasta sauce, bottled or homemade  
1/4 cup shredded Parmesan or mozzarella cheese  
METHOD  
1
Add pasta, stock, and sauce to rice cooker. Press COOK.  
METHOD  
2
After 10 minutes, stir in vegetables and sprinkle cheese on top.  
Cook for 2 to 3 minutes.  
1
Place all ingredients into Rice Cooker Pot.  
Close lid, press COOK.  
3
Switch to KEEP WARM until ready to eat.  
2
3
When the unit switches to KEEP WARM (approx. 18 to 20 minutes),  
open lid and stir. Close lid and leave on KEEP WARM setting for  
5 minutes. Serve hot.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 31  
Wasabi Mashed Potatoes  
Flavorful Smashed Potatoes  
I like serving this with quickly-seared ahi tuna steaks.  
4 Servings  
4 Servings  
INGREDIENTS  
1 1/2 teaspoons olive oil  
1 clove garlic, whole  
3 russet potatoes, peeled and quartered  
1/2 rutabaga, peeled into 2" pieces  
6 ounces chicken stock  
1/4 teaspoon salt  
1/2 teaspoon pepper  
1 1/2 tablespoons butter or margarine  
1 1/2 teaspoons cream or milk  
INGREDIENTS  
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes  
1 cup water  
1 teaspoon kosher salt  
2 tablespoons unsalted butter  
1/2 cup heavy cream (or milk if your diet would prefer)  
2 tablespoons wasabi paste, either dry powder mixed with water,  
or tube of paste  
1 teaspoon juice from pickled ginger (the kind used for sushi)  
METHOD  
METHOD  
1
Add oil to Rice Cooker Pot and press COOK. When oil is hot, sauté  
garlic for several minutes. Do not allow to brown.  
1
Add potatoes to Rice Cooker Pot and add water and salt. Close lid  
and press COOK.  
2
3
Add potatoes, rutabaga, and stock. Cook for 30 minutes.  
2
When rice cooker switches to KEEP WARM, either mash with a  
potato masher or pass potatoes through ricer or food mill (the best  
way to get perfectly smooth mashed potatoes).  
After 30 minutes, add remaining ingredients and smash with a  
potato masher. Mixture will be slightly chunky.  
3
Return mashed potatoes to pot and gently stir in butter, cream,  
wasabi, pickled ginger juice and any additional salt if needed. If  
potatoes are too dry, add more cream.  
Note: Substitute celery root, parsnips, or turnips for rutabaga.  
For added flavor, add 1 tablespoon fresh rosemary and thyme leaves  
right after cooking garlic.  
4
Taste for seasoning. Serve immediately or keep hot on the KEEP  
WARM setting.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
Recipe courtesy Marian Getz  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 33  
Easy Red Beans and Rice  
Green Rice  
3 - 4 servings  
4 servings  
INGREDIENTS  
INGREDIENTS  
1 1/2 measures long-grain rice  
(using rice measure included with rice cooker)  
1/2 cup canned or cooked red beans, drained  
1 small rib celery, chopped  
1/2 small onion, chopped  
2 measures long-grain white rice  
(using rice measure included with rice cooker)  
1 can (4 ounces) chopped green chilies  
1 small green pepper, chopped  
1 clove garlic, minced  
1 clove garlic, minced  
1/4 cup ham, diced  
1/4 cup smoked sausage, sliced  
1 cup beef stock  
1 bunch fresh cilantro, chopped  
1 bunch flat leaf parsley, chopped  
1 tablespoon fresh lime juice  
1 small onion, minced  
1/2 teaspoon hot sauce  
2 cups chicken broth, approximately  
1/2 teaspoon Worcestershire sauce  
1 whole bay leaf  
METHOD  
1
Measure and rinse rice according to the instruction manual.  
METHOD  
2
Place all ingredients, except the chicken broth, into the Rice Cooker  
Pot.  
1
Measure and rinse rice according to instructions. Place into the Rice  
Cooker Pot.  
3
4
5
Fill the rice cooker with chicken stock to the 2-cup mark.  
Close the lid and press COOK.  
2
3
4
Add all remaining ingredients.  
Close lid and press COOK.  
Unit will switch to KEEP WARM setting in approximately 22-25  
minutes. Serve immediately.  
Unit will switch to KEEP WARM setting in approximately 20-25  
minutes. Serve immediately.  
SERVING IDEAS  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
This rice has amazing flavor and is terrific with grilled fish!  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 35  
Risotto with Asparagus  
Cauliflower Mashers  
4 servings  
2 - 4 servings  
INGREDIENTS  
INGREDIENTS  
1 small head cauliflower, cut into florets  
1 cup chicken broth or stock  
1/2 cup milk  
1/2 teaspoon lemon juice  
kosher salt and fresh cracked pepper, to taste  
butter or cream cheese, if desired  
2 measures arborio rice, measured and rinsed  
according to instructions  
8 ounces fresh asparagus, peeled and cut into 1-inch pieces  
1 small onion, chopped  
2 tablespoons butter, melted  
1/2 teaspoon salt and freshly cracked pepper  
1 1/2 cups chicken stock  
METHOD  
1/4 cup grated Parmesan cheese  
1
Combine all ingredients into the Rice Cooker Pot.  
METHOD  
2
Close lid and press COOK. After 15 minutes, test cauliflower. When  
fork tender, unplug machine and remove inner pot using potholders.  
1
Add all ingredients, except the Parmesan cheese, to the Rice Cooker  
Pot. Stir to make sure all ingredients are well mixed.  
3
Drain away and reserve most of the liquid. Puree cauliflower using an  
immersion blender or potato masher until mostly smooth. Stir in  
enough reserved liquid to make the puree a desirable texture. Taste  
carefully and adjust seasoning.  
2
3
4
Close lid and press COOK.  
When the rice is finished cooking, stir in the Parmesan cheese.  
Unit will switch to KEEP WARM setting in approximately 20 minutes.  
Serve immediately.  
4
Serve immediately or close lid and keep hot on KEEP WARM setting.  
Recipe courtesy Marian Getz  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 37  
Gorgonzola Cheese Polenta  
Quickie Cornbread  
3 - 4 Servings  
3 - 4 Servings  
INGREDIENTS  
INGREDIENTS  
2 tablespoons unsalted butter  
1/2 onion, chopped  
1/2 cup yellow cornmeal  
1/2 cup all-purpose flour  
2 tablespoons sugar  
1 1/2 teaspoons baking powder  
1/2 teaspoon kosher salt  
1/2 cup whole milk  
1 clove garlic, peeled and minced  
1/2 cup homemade chicken broth or good-quality canned chicken broth  
3/4 cup half and half or milk  
1/2 cup coarse-grain polenta, either white or yellow  
salt and pepper, as desired  
1/4 cup vegetable oil  
1/4 cup heavy cream  
2 eggs  
3 ounces gorgonzola or blue cheese  
1/2 cup fresh or frozen corn kernels  
METHOD  
METHOD  
1
Add butter, onion and garlic to Rice Cooker Pot and press COOK.  
Saute onion and garlic, stirring occasionally, until fragrant and  
translucent.  
1
Whisk all dry ingredients together in a mixing bowl. Pour over wet  
ingredients and whisk until smooth.  
2
3
Spray Rice Cooker Pot with nonstick spray. Pour in cornbread  
mixture. Press COOK.  
2
3
Add all ingredients, except the cream and gorgonzola. Stir  
occasionally.  
After several minutes, the machine will switch to KEEP WARM. After  
25 minutes, check cornbread. It is done when the top is pale and  
domed. A toothpick inserted off center should come out clean.  
If not done, press COOK again.  
When rice cooker switches to KEEP WARM, add cheese and cream.  
Taste and adjust seasoning if needed.  
4
Unplug machine and, using potholders, remove Rice Cooker Pot  
from Rice Cooker. Invert carefully onto a serving platter. The bottom  
will be a beautiful golden brown. Serve warm with butter.  
Note: This is a great accompaniment to lamb.  
Recipe courtesy Marian Getz  
Recipe courtesy Marian Getz  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 39  
Sweet Potato Puree With  
Gingersnap Cookies  
Steel Cut Oatmeal  
2 - 3 servings  
INGREDIENTS  
4 Servings  
3/4 cup steel-cut oats, preferably organic  
2 cups water  
INGREDIENTS  
1/4 teaspoon salt  
1/4 teaspoon pure vanilla extract  
2 tablespoons raisins  
1 1/2 pounds sweet potatoes  
3 tablespoons unsalted butter  
6 gingersnap cookies, crumbled  
1 tablespoon brown sugar  
METHOD  
1 cup heavy cream  
kosher salt and fresh cracked pepper to taste  
1
Place ingredients into the Rice Cooker Pot.  
2
Press COOK. Oatmeal will be ready in 10-15 minutes.  
METHOD  
1
Peel and cut sweet potatoes into uniform chunks. Add to Rice  
Cooker Pot. Add 1 cup water, close lid, and press COOK.  
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground  
cinnamon at the start of the cooking cycle.  
2
When rice cooker switches to KEEP WARM, check potatoes. They  
should be very tender. Add remaining ingredients and mash until  
quite smooth. Taste for seasoning.  
3
Serve right away or keep hot in the KEEP WARM setting.  
Recipe courtesy Marian Getz  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 41  
Steamed Chocolate  
Cup Custard  
1 Serving  
INGREDIENTS  
1/2 cup whole milk  
1/4 cup half and half  
1/3 cup chocolate chips, excellent quality  
2 tablespoons packed dark brown sugar  
1 teaspoon pure vanilla  
2 egg yolks  
1 pinch of kosher salt  
Dessert Recipes  
for the 5-cup Rice Cooker  
METHOD  
1
Microwave milk and half and half in the microwave until hot. Add  
chocolate chips and stir until chocolate melts. Whisk in remaining  
ingredients. Pour chocolate mixture into a buttered ramekin.  
2
3
4
Add 2 cups hot tap water to bottom of Rice Cooker Pot. Place  
steamer basket on top. Cover ramekin with plastic wrap and place  
in basket.  
Close lid and press COOK. Set timer for 20 minutes. When time is  
up, check custard. It should be barely set with a very wobbly center.  
Use caution; it is easy to overcook this dessert.  
Remove, cool and enjoy  
Recipe courtesy Marian Getz  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 43  
Raspberry White Chocolate  
Bread Pudding  
Wolf’s Bread Pudding  
3 - 4 Servings  
INGREDIENTS  
4 Servings  
1 1/2 cups heavy cream  
4 eggs  
1/2 cup brown sugar  
INGREDIENTS  
2 1/2 cups heavy cream  
3/4 cup sugar  
4 whole eggs  
A pinch of kosher salt  
1 teaspoon pure vanilla extract  
1 teaspoon fresh lemon juice  
2 cups cubed leftover bread  
1 cup mixed fresh berries  
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt  
1 teaspoon fresh lemon juice  
1 teaspoon pure vanilla, best quality you can find  
5 slices bakery-type egg bread cut into 2-inch cubes (challah or brioche)  
1/2 cup fresh or frozen raspberries  
1/4 cup white chocolate pieces  
METHOD  
1
Stir all but bread and berries together into the Rice Cooker Pot  
until sugar is dissolved. Fold in bread and berries. Close lid and  
press COOK.  
METHOD  
1
To the Rice Cooker Pot, add the cream, sugar, eggs, salt, lemon juice  
and vanilla. Whisk until smooth. Using an immersion blender makes  
this part fast and easy! You have now made the custard part. Add  
bread cubes to this and gently push the bread under the custard  
with a large spoon or your clean hands. This will help the bread soak  
up the custard.  
2
3
Rice cooker will switch to KEEP WARM after a few minutes. Wait 10  
minutes, and then press COOK again.  
After 45 minutes, press mixture to test for doneness. If the pudding  
is solid and no cream oozes out of center, it is baked. Serve hot or  
warm with powdered sugar.  
2
3
Press COOK. When rice cooker switches to KEEP WARM, open the  
lid and gently stir the bread pudding. It will be set around the sides  
and bottom but the center will still be liquid. Close and press COOK.  
Repeat if necessary.  
Recipe courtesy Marian Getz  
Open lid and scatter the raspberries and chocolate pieces over the  
bread pudding and gently stir them in. Close and leave on KEEP  
WARM until chocolate is melted and custard is set. Serve hot or  
warm with raspberry sauce and softly whipped cream.  
Recipe courtesy Marian Getz  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 45  
Chocolate Crazy Cake  
Chocolate Glaze for Crazy Cake  
This is a recipe I grew up with. It just happens to be a Vegan recipe.  
It is very easy to mix and is moist and delicious. I love recipes that  
use simple pantry items! It is amazing how well the rice cooker bakes  
cakes. Try it with your favorite recipe or a boxed mix. Bake no more  
than 3 cups of batter per batch.  
This is such an easy recipe. It uses simple pantry staples and tastes  
so good. I use it for an ice cream topping, as a filling for cookies, and  
a topping for waffles and even cream puffs.  
Makes 1 cup  
INGREDIENTS  
4 - 6 Servings  
3/4 cup granulated sugar  
1/4 cup water  
INGREDIENTS  
2 tablespoons cocoa powder  
1 tablespoon vegetable oil  
1 1/2 cups all-purpose flour  
3/4 cup granulated sugar  
1 teaspoon pure vanilla extract  
small pinch kosher salt or very small pinch iodized salt  
3 tablespoons good-quality unsweetened cocoa powder  
1 teaspoon baking soda  
1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt  
1 teaspoon pure vanilla extract  
1/4 cup vegetable oil  
METHOD  
1
Combine all ingredients in Rice Cooker Pot. Press COOK. Do not  
close the lid.  
1 cup water  
1 tablespoon white, cider or wine vinegar  
2
When mixture comes to a full boil, unplug pot and carefully remove  
Rice Cooker Pot, using potholders. Pour hot glaze over Crazy Cake.  
Serve warm.  
METHOD  
1
Pour all ingredients into (ungreased) Rice Cooker Pot. Stir until  
combined. A few lumps will remain and batter will be quite thin.  
Recipe courtesy Marian Getz  
2
Close lid and press COOK. After a few minutes, the rice cooker will  
switch to KEEP WARM even though the cake is not done. This is  
normal. Keep rice cooker on KEEP WARM setting for about 10  
minutes, and then press COOK again. The cooker will switch to KEEP  
WARM again but this is okay. After 30 minutes or so, open and  
check cake with a toothpick. When inserted slightly off-center and  
then removed, moist crumbs should cling to the toothpick.  
3
Remove with potholders and invert onto serving plate. Wipe out  
Rice Cooker Pot and make glaze in it (recipe follows).  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 47  
Rice Pudding  
Raspberry Coulis  
This recipe, along with the macaroni and cheese recipe, are the  
favorites of everyone at the studio when we air the rice cooker! With  
Wolfgang, the cameramen and backstage hands all fighting for it  
when we roll off air, the pot practically cleans itself! This recipe gets  
the most phone calls when we are on-air. I think it is because warm  
rice pudding is such a homey comfort food  
INGREDIENTS  
12 ounces frozen raspberries, thawed  
3/4 cup sugar  
METHOD  
1
Puree using blender, food processor, or immersion blender.  
3 - 4 Servings  
Recipe Courtesy, Marian Getz  
INGREDIENTS  
2 cups cooked rice  
1 cup heavy cream  
1 cup water  
1/3 cup sugar  
1/2 teaspoon kosher salt  
1 teaspoon lemon juice  
1 teaspoon excellent vanilla extract  
1/4 cup dried fruit, if desired  
METHOD  
1
Stir all ingredients together in rice cooker and press COOK.  
2
Stir occasionally. It will be ready to eat in 15 minutes. Serve with  
Raspberry Coulis (see recipe next page).  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 49  
Rice Cooker Cakes  
Steamed Lemon Cup Custard  
1 Serving  
INGREDIENTS  
INGREDIENTS  
1 store-bought cake mix, any flavor,  
Additional ingredients listed on back of cake mix packaging  
Non-stick cooking spray  
1/2 cup heavy cream  
2 tablespoons sugar  
1 egg  
1 egg yolk  
1 teaspoon fresh lemon juice  
Zest from 1/2 lemon  
METHOD  
1
Mix cake ingredients together according to package directions.  
Spray Rice Cooker Pot with nonstick spray.  
METHOD  
2
Add 3-4 cups of batter, close lid and press COOK. After 10 minutes  
check cooker. It will probably be on KEEP WARM. If it is press, COOK  
again. If it will not stay in the COOK position, wait a few minutes and  
then press COOK again. You will need to repeat this process one  
more time, so that you will have pressed the COOK button and  
allowed the appliance to cycle through 3 times.  
1
Whisk all ingredients together and pour into a buttered ramekin.  
Cover top with a piece of aluminum foil.  
2
Add 2 cups hot tap water to bottom of rice cooker. Place steamer  
basket on top and place ramekin in basket.  
3
Close lid and press COOK. Set timer for 20 minutes.  
3
Most cakes take about 45 minutes to cook. Test for doneness by  
inserting a toothpick off center into the cake. The pick should have  
a few moist crumbs clinging to it. If it has a streak of wet-looking  
batter on it, press COOK again. It is very difficult to burn anything  
in the rice cooker!  
4
When time is up, check custard. It should be set but still very  
wobbly in the center. It is important to use a timer as custards are  
easily overcooked.  
Note: The flavor of this recipe can easily be changed. For vanilla, omit  
lemon and add 1 teaspoon pure vanilla extract. For coffee, omit  
lemon and add 1 teaspoon instant coffee. For ginger, omit lemon and  
add 1 teaspoon grated fresh ginger.  
NOTE: You can bake all kinds of things in your rice cooker from corn  
bread to cobbler using these same baking guidelines!  
Recipe courtesy Marian Getz  
Recipe courtesy Marian Getz  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 51  
Recipe Notes  
Recipe Notes  
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HSN5C_RiceCooker08 6/23/08 10:24 AM Page 53  
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. A gift receipt with date of purchase 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.  
To obtain service under the terms of this warranty,  
call Toll Free (800) 275-8273.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED  
WITHIN THE UNITED STATES AND DOES NOT COVER:  
Damages from improper installation.  
Defects other than manufacturing defects.  
Damages from misuse, abuse, accident, alteration, lack of proper  
care and maintenance, or incorrect current or voltage.  
Damage from service by other than an authorized dealer or  
service center.  
This warranty gives you special legal rights and you may also have other  
rights to which you are entitled which may vary from state to state.  
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