Wolfgang Puck BDRC0007 - Manual (Page 6)

Helpful Hints
• Using the Keep Warm function for more than 5 hours may cause
discoloration or an odor in the rice.
• You can adjust the amount of water and/or rice to your own taste preferences.
• 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.
• Washing Rice
When rice is milled some bran and residues adhere to the surface of 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.
• 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.
• A note about the measuring cup provided with your rice cooker
Your rice cooker is able to cook a maximum of 7 cups of raw rice, which
is the equivalent of 14 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 came with your rice cooker and not a standard
8 cup measure.
10 9
Fresh Vegetable Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer basket.
VEGETABLE QUANTITY TIME
Asparagus, stems 1 pound 10 to 12 minutes
trimmed
Green or Wax Beans, 1/2 pound 12 to 13 minutes
whole
Broccoli, spears 3/4 pound 13 to 15 minutes
Broccoli, flowerets 3/4 pound 12 to 14 minutes
Cabbage, 1/2 medium head 16 to 18 minutes
cut into 4 wedges (1 pound)
Carrots, 1-inch slices 1/2 pound 10 to 12 minutes
Carrots, 1-inch slices 1 pound 13 to 15 minutes
stir halfway
through cooking
Cauliflower, flowerets 1 pound 12 to 14 minutes
(about 6 cups)
Corn-on-the cob, 2 ears 12 to 14 minutes
each halved
Red or white potatoes, 1 pound 18 to 20 minutes
medium, quartered
Red or white potatoes, 2 pounds medium 27 to 30 minutes
medium, quartered stir halfway
through cooking
Sweet potatoes, 1 pound 19 to 20 minutes
medium, quartered
Snow peas 1/2 pound 8 to 9 minutes
Spinach, stems trimmed 1/2 pound 10 to 11 minutes
Zucchini or summer 1 pound 11 to 12 minutes
squash, sliced