Operation Manual

20
SBOHF XJUI DPME XBUFS NOTE: The range is a
HVJEFBOEXBUFSMFWFMTNBZOFFEUPCFBEKVTUFE
to achieve desired consistency.
1PVSDPMEXBUFSJOUPIFBUJOHQMBUF
4. Lightly butter or spray vegetable oil on omelet
tray.
#SFBLVQUPFHHTJOUPBTFQBSBUFCPXMBOENJY
Pour beaten mixture into omelet tray.
1MBDF MPXFS DPPLJOH SBDL PWFS UIF CBTF PG UIF
unit. The ribs on side handles should be facing
VQXBSE
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1MBDFMJEPOUPQPGVOJUBOETMJEFQPXFSTXJUDIUP
UIFj*xQPTJUJPO*OEJDBUPSMJHIUXJMMCFMJU
9. When liquid is completely evaporated, the
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10. When cooking is complete, a continuous audible
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4MJEFQPXFSTXJUDIUPUIFj0xQPTJUJPONOTE:
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POBHBJOJGUIFTXJUDIJTOPUNBOVBMMZNPWFEUP
the « O » position.
12. Remove omelet immediately to prevent
overcooking.
13. Use small spatula to remove omelet from tray.
5. ADVICE FROM THE CHEFS
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eggs – do not bring them to room temperature
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t&HHTTIPVMECFTUPSFEJOUIFDBSUPOJOXIJDIUIFZ
XFSFQVSDIBTFEUPLFFQUIFNGSPNESZJOHPVUBOE
absorbing refrigerator odors.
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UIJTXJMMIFMQUIFNTUBZGSFTIFSMPOHFSBOEXJMMLFFQ
the yolks centered. This is a suggested method for
storing eggs.
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BCPXMPGTBMUFEDPPMXBUFS*G UIFZTJOLUIFZBSF
GSFTIoJGUIFZøPBUUIFZBSFOPU
t"MXBZTXBTIUIF FHHTIFMMTQSJPSUP TPGU NFEJVN
or hard cooking.
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immediately after cooking to prevent them from
cooking further and causing a dark green ring to
form around the yolk. First use tongs to remove
cooked eggs and carefully place in a large colander
PS TUSBJOFS "MMPX DPME XBUFS UP QPVS PWFS UIF
eggs until the eggs are cool enough to handle.
Alternatively, you can place the eggs in a large
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the counter using the palm of your hand to crack.
Begin peeling from the larger end.
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out of the shell should be used immediately.
t)BSE DPPLFE FHHT UIBU IBWF CFFO DPMPSFE BOE
displayed decoratively should not be consumed –
enjoy their colorful display and discard.
t5PTFSWFTPGU PS NFEJVNDPPLFEFHHT PVU PG UIF
shell, break the shell through the center of the egg
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of each half onto a serving dish or piece of toast.