I M P O R TA N T N O T I C E
Please read operating instructions before using this
product. Please keep original box and packing materials
in the event that service is required.
USE AND CARE
TRIPLE
STEAMER
For questions or concerns please contact customer service at:
W.P. Appliances, Inc. • P.O. Box 3150 • Hallandale, FL 33008
Toll-free: 800-275-8273 • Hours: M - F 8:30am - 5:00pm EST
www.wphousewares.com • Printed in China
Model BETFS020
Model BETFS020
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1 Read all instructions.
2 Do not touch hot surfaces. Use handles or knobs.
3 To protect against electrical shock do not immerse cord, plug, or the
steamer housing in water or other liquid.
4 Close supervision is necessary when any appliance is used by or near
children.
5 Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
6 Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Return appliance to the nearest authorized service facility for
examination, repair or adjustment.
7 The use of accessory attachments not recommended by the W.P.
Appliances, Inc. may cause injuries.
8 Do not use outdoors.
9 Do not let cord hang over edge of table or counter, or touch hot
surfaces.
10Do not place on or near a hot gas or electric burner, or in a heated
oven.
11 Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
12To disconnect, turn any control to “off,” then remove plug from wall
outlet.
13Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
Additional Safety Information
GROUNDING INSTRUCTIONS:
This appliance must be grounded. It is equipped with a 3-wire cord
having a grounded plug.
NOTE:
This appliance is rated 1,500 watts and should be the only appliance
operating on the circuit. The plug must be plugged into an outlet which
is properly installed and grounded.
WARNING:
Improper use of the grounded wire can result in the risk of electric shock.
Consult a qualified electrician if necessary. Do not attempt to defeat this
safety feature by modifying the plug.
A short power-supply cord is provided to reduce the hazards resulting
from entanglement or tripping over a longer cord. If it is necessary to use
an extension cord, it should be positioned such that it does not drape
over the counter or tabletop where it can be pulled on by children or
tripped over and:
A Use only 3-wire extension cord with 3-blade grounding plug.
B The marked rating of the extension cord must be equal to or greater
than the rating of this appliance.
Before Your First Use
Wash all parts according to the Care & Cleaning Section of this manual.
Other Safety Precautions
A Only fill the Water Reservoir with cold water. Do not fill with warm or
hot water, salt, pepper, seasonings, herbs, wine, stock or any other
liquid.
B Make sure the Water Reservoir is filled up to the MAX line as indicated
on the Water Level Window. Do not overfill the Water Reservoir above
the MAX line and never allow the water level to fall below the MIN line
to prevent damaging the appliance. Water can be added during the
steaming process via the Drip Tray Water Spout.
C Steamer Housing, Steamer Baskets, Steamer Trays, Lids, and Steamer
Basket Handles will become very hot while cooking. Do not touch
them with your hands during operation.
D To avoid burn injury, keep away from the Steam Vent on the Lid when
steamer is in use.
E Before turning on the steamer, ensure that the Drip Tray, Basket(s),
Steamer Tray(s), and Lid(s) are properly assembled onto the Housing.
This will prevent scalding injury as a result of the hot steam coming
from the Housing.
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Table of Contents
Important Safeguards���������������������������������������������������������������� 2
In the beginning, there was
Wolfgang Puck. There were cooks
and there were kitchens and there
were people eating food, but the
world had never seen anything
like Spago — with its California
cuisine, its casual elegance, and its
chef whose genuine warmth and
love of craft redefined the dining
experience. And they came — from
LA and from everywhere — to
experience the future. Wolfgang
Puck shaped the modern culinary
landscape: he was the first celebrity
chef, the inventor of fusion cuisine,
the first in farm-to-table. His work
is inspired by California living, and
an insistence on only the freshest
ingredients. From his legendary
fine dining icons, his entrepreneurial
spirit has built an empire — from
dining, to catering, to products for the home — touching the lives of millions
around the globe. Today, as always, Chef Puck is earnestly, restlessly, tirelessly
at work behind the scenes inventing what’s next. He is driven by a genuine
love of his craft, a passion for what’s possible, and its potential to change the
world.
4
Additional Safety Information����������������������������������������������� 3
Before Your First Use����������������������������������������������������������������� 3
Other Safety Precautions��������������������������������������������������������� 3
About Wolfgang Puck��������������������������������������������������������������� 4
Know Your Steamer�������������������������������������������������������������������� 6
Assembling Your Steamer������������������������������������������������������� 7
Using Your Steamer�������������������������������������������������������������������� 7
Steaming Rice�������������������������������������������������������������������������������� 8
Steaming Chart����������������������������������������������������������������������������� 8
Care & Cleaning���������������������������������������������������������������������������� 9
Recipes�������������������������������������������������������������������������������������������� 10
Limited Warranty�����������������������������������������������������������������������27
Contact Information����������������������������������������������������������� Back
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Assembling Your Steamer
Know Your Steamer
Lid(s)
1 Place the Housing on a stable, level surface.
2 Place the Drip Tray (used for collecting all kinds of liquid dripped from
the steaming baskets, such as gravy, sauce, water and soup) on top of
the Housing.
3 Place the Steamer Tray (universal and can be place in any of the three
baskets) inside the Steamer Basket ensuring that it is lying flat and
centered at the bottom of the Steamer Basket.
Steamer
Tray(s)
4 Place the Lid on the Steamer Basket.
5 The assembled baskets are universal and can be placed in any
position on the Drip Tray. Ensure the bottom of basket covers the
rectangular shape on the Drip Tray.
Steamer
Basket
Handle(s)
Steamer
Basket(s)
Drip
Tray
Drip
Tray
Water
Spout
Using Your Steamer
1 Fill the Water Reservoir to the MAX line as indicated on the Water
Level Window. Do not overfill the Water Reservoir above the MAX line
and never allow the water level to fall below the MIN line to prevent
damage to your steamer. Water can be added during the steaming
process via the Drip Tray Water Spout.
2 Note: This steamer is rated 1,500 watts and should be the only
appliance operating on the circuit.
3 Place food in the assembled Steamer Basket. Use 1, 2 or all 3 Baskets
and Rice Bowl as needed for your recipe.
4 Plug in the power cord to a standard 120V AC outlet.
Water
Reservoir
Timer
Knobs
Water
Level
Window
Rice Bowl
Housing
Power
Indicator
Lights
Note: If using the Rice Bowl it must only be used in the assembled Steamer Basket. Never place the Rice Bowl directly on the Drip Tray.
5 Turn the Timer Knob to set your desired steaming time, the maximum
time is 45 minutes.
6 The Power Indicator will light up when the corresponding Timer Knob
is turned on.
Warning: Housing, Steamer Baskets, Steamer Trays, Lids, and Steamer Basket Handles will become very hot while cooking. To prevent a burn injury always handle with an oven mitt or protective, dry towel. DO NOT place anything on top of the Lids during cooking to prevent overheating, and never place your hands over the vents on the Lids.
7 When the cooking time is over, the Power Indicator Light will go out
and the signal bell will sound.
Actual product may differ slightly from illustrations on this page
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8 Unplug the steamer. Wait for about 4 – 5 min for the steamer to cool
down. Then, open the Lid and release the remaining steam.
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Steaming Rice
Care & Cleaning
1 As a general guideline use 1/2 cup of white rice to 1 cup of water.
When cooking brown rice, add an additional 2 tablespoons of water.
Adjust to suit your own personal taste. White rice takes approximately
30 minutes to cook whereas brown rice will take 45 minutes.
• Before cleaning the appliance, turn Timer Knob off (0) and unplug
the appliance. Let the assembled steamer cool down entirely before
cleaning.
2 Put rice and water in the Rice Bowl.
• Do not immerse the Housing or power cord in water or any other
liquid.
3 Place the Rice Bowl into the Steamer Basket and cover with Lid.
Steaming Chart
• The following parts can be placed in the dishwasher or hand washed
with warm soapy water and rinsed thoroughly:
Steaming times stated in the below table are for reference only. The times
may vary depending on the food size, portion and freshness as well as
personal preferences. Please adjust cooking time accordingly.
Food Type
Fish Fillets
Boneless, Skinless Chicken Breast
Tender Beef
Pork Chops
Carrots/Potatoes/Turnips/Squash
Spinach/Arugula
Broccoli/Cauliflower/Green Beans
Eggs
Peas
Kale/Collards/Swiss Chard/Turnip Greens
Rice Type
White Rice
Brown Rice
Portion
Steaming Time
1-2 fillets
1-2 breasts
1-2 pieces
1-2 chops
1/2 - 1 lb
4 cups
3 cups
1-15 eggs
2 cups
4 cups
5-8 min
8-10 min
6-8 min
8-10 min
18-20 min
3 min
5-7 min
7-12 min
3 min
6-8 min
Rice
Boiling Water
Steaming Time
1/2 cup
1/2 cup
1 cup
1 cup + 2 tablespoons
30 min
45 min
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• Do not clean any parts with an abrasive cleaning tool or cloth (such
as steel wool).
◦
◦
◦
◦
Steamer Basket
Steamer Trays
Steamer Lids
Rice Bowl
• The following parts should be hand washed only with warm soapy
water and rinsed thoroughly:
◦ Drip Tray
◦ Steamer Housing Water Reservoir: Wipe with a clean damp soapy nonabrasive cloth and rise with a damp nonabrasive wet cloth and
dry thoroughly. To prevent damage to the appliance or possible
electric shock do not place the Housing in the dishwasher or
immerse in water.
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Shrimp With Cocktail Sauce
Makes 2-3 servings
INGREDIENTS
For the Shrimp:
1 to 1 1/2 pounds large shrimp, thawed, peeled and deveined
For the Cocktail Sauce:
2 tablespoons horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup ketchup
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. Place shrimp into steamer basket and cover (use additional steamer
baskets if needed).
3. Set timer knob to 4 minutes.
4. Steam for 4 minutes or until pink and just cooked through.
5. While steaming, stir together all cocktail sauce ingredients in a small
bowl.
6. When steaming is complete, remove and serve shrimp with cocktail
sauce.
Recipes
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Old Fashioned Porridge
Anise Ricotta Dessert
Makes 1-2 servings
Makes 6 servings
INGREDIENTS
INGREDIENTS
1/2 cup old fashioned rolled oats
1 cup boiling water
Pinch of kosher salt
1/4 cup dark raisins
1 teaspoon anise seeds
2 cups ricotta cheese
4 tablespoons granulated sugar
4 large egg yolks
1 large egg
METHOD
1. Fill the water reservoir with water up to the MAX line on the water level
window, fit with drip tray then add steamer basket.
2. Place all ingredients into the rice bowl and stir.
3. Place rice bowl into steamer basket and cover.
4. Set timer knob to 30 minutes.
5. Cook for 30 minutes or until oats are thickened.
6. When cooking is complete, remove and serve.
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METHOD
1. Apply nonstick spray to six 4-ounce ramekins or silicone baking cups.
2. In a food processor, combine all ingredients until smooth.
3. Divide mixture between ramekins.
4. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 3 steamer baskets.
5. Place 2 ramekins into each steamer basket and cover.
6. Set timer knobs to 18 minutes.
7. Steam for 18 minutes or until centers are wobbly when tapped.
8. When steaming is complete, remove, garnish as desired and serve.
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Sage Delicata Squash
Tilapia & Lima Beans
Makes 2 servings
Makes 2 servings
INGREDIENTS
INGREDIENTS
2 delicata squash, cut into rings
1 tablespoon vegetable oil
1 small yellow onion, sliced
A few fresh sage leaves
Kosher salt and fresh pepper to taste
1 small yellow onion, sliced
2 tilapia fillets
Kosher salt and fresh pepper to taste
2 cups lima beans
2 cups yellow squash, sliced
METHOD
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. Place all ingredients into the steamer basket and cover.
3. Set timer knob to 10 minutes.
4. Steam for 10 minutes or until squash is tender.
5. When steaming is complete, remove, garnish as desired and serve.
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 3 steamer baskets.
2. Place onions into one steamer basket, top with fish, season to taste
then cover and set timer knob for 8 minutes.
3. Place lima beans into second steamer basket, cover and set timer
knob for 10 minutes.
4. Place squash into third steamer basket, cover and set timer knob for
10 minutes.
5. Steam for 8-10 minutes or until fish is just cooked through and
vegetables are tender.
6. When steaming is complete, remove, garnish as desired and serve.
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Root Vegetable Puree
Lamb Meatballs
Makes 3-4 servings
Makes 2-3 servings
INGREDIENTS
INGREDIENTS
2 parsnips, peeled and cut into 1-inch chunks
2 turnips, peeled and cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter
1/2 cup buttermilk
Kosher salt and fresh pepper to taste
1 pound ground lamb
1 large egg
2 tablespoons whole milk
1 slice bread, torn into bits
Kosher salt and fresh pepper to taste
6 garlic cloves, chopped
1 tablespoon mint leaves, chopped
2 teaspoons oregano, chopped
1 tablespoon lemon juice
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. Place parsnips, turnips and potatoes into steamer basket and cover
(use additional steamer baskets if needed).
3. Set timer knob to 18 minutes.
4. Steam for 18 minutes or until vegetables are tender.
5. When steaming is complete, transfer vegetables to a food processor.
6. Add remaining ingredients to food processor then puree until smooth.
7. Remove, garnish as desired and serve.
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METHOD
1. In a mixing bowl, combine all ingredients together.
2. Shape mixture into 10 meatballs.
3. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
4. Apply nonstick cooking spray to the steamer trays inside the baskets.
5. Place 5 meatballs into each steamer basket and cover.
6. Set timer knobs to 10 minutes.
7. Steam for 10 minutes or until cooked through.
8. When steaming is complete, remove and serve.
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Easy Kale Salad
Chicken & Brussels Sprouts
Makes 2 servings
Makes 2 servings
INGREDIENTS
INGREDIENTS
1/2 cup long-grain white rice
1 cup vegetable stock, boiling
1/2 cup black olives, sliced
1 bunch green onions, chopped
1/4 cup cashews
1/4 cup raisins
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cups kale, julienned
Kosher salt and fresh pepper to taste
1 boneless, skinless chicken thigh, thinly sliced
1 garlic clove, chopped
1 coin fresh ginger, chopped
Soy sauce to taste
2 cups Brussels sprouts, halved
2 tablespoons hoisin sauce, for serving
Sesame seeds, for serving
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. Place the rice, stock, olives and green onions into the rice bowl.
3. Place rice bowl into steamer basket and cover.
4. Set timer knob to 30 minutes.
5. Steam for 30 minutes or until rice is tender.
6. When steaming is complete, transfer to a mixing bowl and let cool for
15 minutes.
7. Add remaining ingredients and stir.
8. Garnish as desired and serve.
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METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. In a small bowl stir together the chicken, garlic, ginger and soy sauce.
3. Place chicken and Brussels sprouts into steamer basket and cover.
4. Set timer knob to 8 minutes.
5. Steam for 8 minutes or until chicken is cooked through and Brussels
sprouts are crisp tender.
6. When steaming is complete, remove, garnish as desired and serve
drizzled with hoisin and sesame seeds.
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Lemon Pepper Chicken Dinner
Hawaiian Salad
Makes 2 servings
Makes 4 servings
INGREDIENTS
INGREDIENTS
4 boneless, skinless chicken legs, raw
Lemon pepper seasoning to taste
6 petite red bliss potatoes, thinly sliced
2 cups broccoli florets
1 tablespoon unsalted butter, melted
4 raw boneless pork chops, cubed
Kosher salt and fresh pepper to taste
3 cups green cabbage, shredded
1 carrot, finely julienned
1 bunch green onions, thinly sliced
1/2 cup pineapple, diced
1/4 cup coconut, toasted
1/3 cup mayonnaise
3 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lime juice
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2. Season chicken, potatoes and broccoli with lemon pepper.
3. Place chicken into one steamer basket, cover then set timer knob to 8
minutes.
4. Place potatoes and broccoli into second steamer basket, cover then
set timer knob to 8 minutes.
5. Steam for 8 minutes or until chicken is cooked through and potatoes
are tender.
6. When steaming is complete, transfer to a serving plate.
7. Drizzle butter over the vegetables before serving.
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METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2. Season pork with salt and pepper.
3. Divide cubed pork between 2 steamer baskets and cover.
4. Set timer knobs to 8 minutes.
5. Steam for 8 minutes or until cooked through.
6. When steaming is complete, transfer to a bowl and let cool for 10
minutes.
7. Add remaining ingredients to the bowl then toss to combine.
8. Garnish as desired and serve.
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BBQ Tuna
Wasabi Steamed Potatoes
Makes 2 servings
Makes 3-4 servings
INGREDIENTS
INGREDIENTS
2 tuna fillets
Store-bought BBQ rub to taste
1 1/2 pounds small potatoes, quartered
2 tablespoons dark sesame oil
2 tablespoons wasabi or to taste
Kosher salt to taste
1 bunch green onions, sliced
1/4 cup vegetable stock, hot
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. Season tuna with BBQ rub on all sides.
3. Place tuna into steamer basket and cover.
4. Set timer knob to 4 minutes.
5. Steam for 4 minutes or until desired doneness.
6. When steaming is complete, transfer to a serving platter.
7. Garnish as desired and serve.
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METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. Place potatoes into steamer basket and cover (use additional steamer
baskets if needed).
3. Set timer knob to 18 minutes.
4. Steam for 18 minutes or until potatoes are tender.
5. When steaming is complete, transfer potatoes to a mixing bowl.
6. Add remaining ingredients and toss until coated.
7. Garnish as desired and serve.
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Lemon Dill Salmon
Creamy Asparagus & Tomatoes
Makes 2 servings
Makes 4 servings
INGREDIENTS
INGREDIENTS
1 lemon, sliced into rounds
2 salmon fillets
Montreal steak seasoning to taste
4 sprigs fresh dill
1 pound asparagus spears, cut into 2-inch lengths
2 cups grape tomatoes
Kosher salt and fresh pepper to taste
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon grainy mustard
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2. Arrange lemon slices in the bottom of the steamer basket.
3. Place salmon on top of lemon slices, season with Montreal steak
seasoning, top with dill and cover.
4. Set timer knob to 6 minutes.
5. Steam for 6 minutes or until salmon is just cooked through.
6. When steaming is complete, transfer to a serving platter.
7. Garnish as desired and serve.
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METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2. Divide asparagus and tomatoes between steamer baskets and cover.
3. Set timer knobs to 4 minutes.
4. Steam for 4 minutes or until crisp tender.
5. When steaming is complete, transfer to a mixing bowl and let cool for
10 minutes.
6. Add remaining ingredients then toss to coat.
7. Garnish as desired and serve.
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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) 2758273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND CANADA 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 (province) to
state (province).
Proof of purchase required to validate the warranty.
Shipping and handling charges may apply.
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