Operation Manual

19
- hard
- medium
- soft
POUIFNFBTVSJOHCFBLFSBOEöMMXJUIDPMEXBUFS
to thecenter of that range. NOTE: The range is a
HVJEFBOEXBUFSMFWFMTNBZOFFEUPCFBEKVTUFE
to achieve desired doneness.
1PVSDPMEXBUFSJOUPIFBUJOHQMBUF
3. Rinse the number of eggs desired – cook up to
10 eggs at a time.
1MBDFUIFMPXFSDPPLJOHSBDLPWFSUIFCBTFPGUIF
unit. The ribs on side handles should be facing
VQXBSE
5. Using the piercing pin located under the beaker,
pierce top side of each egg and place in cooking
tray. Rinse pin after each use. To cook more
than 7 eggs – up to 10 total – place the upper
DPPLJOHSBDL PWFSUIFDFOUFSPGUIFMPXFSSBDL
resting the raised edges carefully on the tops of
FHHTCFMPX1JFSDFFBDIFHHCFGPSFQMBDJOHJUPO
upper cooking rack.
1MBDFMJEPOUPQPGVOJUBOETMJEFQPXFSTXJUDIUP
UIFj*xQPTJUJPO*OEJDBUPSMJHIUXJMMCFMJU
8IFO XBUFS JT DPNQMFUFMZ FWBQPSBUFE UIF
cooking cycle ends and a steady audible tone
XJMMTPVOEBOEJOEJDBUPSMJHIUXJMMUVSOPò
4MJEFQPXFSTXJUDIUPUIFj0xQPTJUJPONOTE:
0ODFUIFVOJUDPPMTPòJUXJMMBVUPNBUJDBMMZUVSO
POBHBJOJGUIFTXJUDIJTOPUNBOVBMMZNPWFEUP
the « O » position.
9. Remove eggs immediately and run under cold
XBUFSUPQSFWFOUPWFSDPPLJOH
&HHT BSF OPX SFBEZ UP TFSWF NOTE: Cooking
UJNFT XJMM WBSZ TMJHIUMZ EFQFOEJOH PO OVNCFS
and size of eggs, temperature of eggs prior to
DPPLJOH UFNQFSBUVSF BOE BNPVOU PG XBUFS
used, altitude and length of time eggs remain in
DPPLFSGPMMPXJOHDPPLJOHDZDMF
For poached eggs
1. Fill beaker to the center of the Poached/Medium
SBOHFXJUIDPMEXBUFS 
NOTE: 5IF SBOHF JT B HVJEF BOE XBUFS MFWFMT
may need to be adjusted to achieve desired
consistency.
1PVSDPMEXBUFSJOUPIFBUJOHQMBUF
3. Lightly butter or spray vegetable oil on poaching
tray.
4. Break one egg for each poaching section – cooks
up to four poached eggs.
1MBDF MPXFS DPPLJOH SBDL PWFS UIF CBTF PG UIF
unit. The ribs on side handles should be facing
VQXBSE
1MBDFQPBDIJOHUSBZPOUPQPGMPXFSDPPLJOHSBDL
1MBDFMJEPOUPQPGVOJUBOETMJEFQPXFSTXJUDIUP
UIFj*xQPTJUJPO*OEJDBUPSMJHIUXJMMCFMJU
8. When liquid is completely evaporated, the eggs
XJMMCFQPBDIFE
NOTE: 1–4 eggs cook in approximately 9½
minutes.
9. When cooking is complete, a continuous audible
UPOFXJMMTPVOEBOEJOEJDBUPSMJHIUXJMMUVSOPò
4MJEFQPXFSTXJUDIUPUIFj0xQPTJUJPO
NOTE: 0ODF UIF VOJU DPPMT Pò JU XJMM
BVUPNBUJDBMMZUVSOPOBHBJOJGUIFTXJUDIJTOPU
manually moved to the « O » position.
11. Remove eggs immediately to prevent
overcooking.
12. Use small spatula to remove poached eggs.
For omelets
1. Remove lid and all other removable parts.
2. Fill beaker to the center of the Omelet/Hard