Owner manual

15
EGG SOUFFLE DISH
ITEM:
Breakfast Egg Soufflé
SERVING SIZE:
3 oz
OVEN TOOLS:
Silicone muffin molds, peel
STAGE MICROWAVE AIR RADIANT TIME
1 80% 10% 1:15
2 60% 100% :50
3
4
5
6
Recipe: Breakfast Egg Soufflé at 500 degrees for 2:05
Special notes:
INGREDIENTS MEASUREMENT PROCEEDURE
1. Egg Beaters 2 cups 1. In a mixing bowl combine egg beaters, salt and
pepper and shredded cheese.
2. Mix thoroughly.
3. Spray silicone mold with pan spray. Distribute egg
beater mix evenly in the silicon muffin molds evenly.
4. Place silicone on peel and slide into oven.
5. Push button labeled egg soufflé and begin cooking.
6. The oven will flash done and will sound when cooking
is finished.
7. Let soufflé sit for 3 minutes, then place on center of
plate.
8. Garnish with salsa and fresh cilantro.
2. Shredded Cheddar ½ cup
3. Salt and Pepper 2 teas each
4. chopped vegetables
optional, mushrooms,
asparagus