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Note: Do NOT remove the cover from the base while the eggs are cooking. An
audible alert will sound when the eggs are ready, after approximately 13 to 17
minutes. Turn the switch to "OFF". Unplug the cord from the electrical outlet.
Use hot pads or oven mitts to remove the cover and cooking rack. Eggs may be
rinsed briefly with cold water while in the cooking rack for easy handling. For
easy peeling, crack the shell all over by tapping on a hard surface. Hard-cooked
eggs may be refrigerated for up to 4 weeks.
5.
Allow the egg cooker to cool completely before discarding any remaining water
from the base and before cleaning.
•
A small amount of smoke and/or odor may occur upon heating due to the release
of manufacturing oils – this is normal.
•
Some minor expansion/contraction sounds may occur during heating and cooling
– this is normal.
To ensure optimal performance clean your Egg Cooker after each use. Wash the
cover, poaching pan, cooking rack, and measuring cup in warm, soapy water, rinse
and dry. The cover, poaching pan and cooking rack may be cleaned in an automatic
dishwasher, top rack only, however the underside of the poaching pan will discolor
which is normal and does not affect its use in cooking eggs. DO NOT CLEAN THE
MEASURING CUP IN AN AUTOMATIC DISHWASHER, AS DAMAGE WILL
OCCUR. Use caution around the piercing pin in the bottom of the measuring cup
when cleaning.
Wipe the egg cooker base with a damp cloth and dry.
Place the cooking rack, poaching pan, measuring cup, and cord inside the egg
cooker for compact storage.
Deviled Eggs
8 hard-cooked eggs, shelled and halved
1 tbsp. lemon juice or vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
½ tsp. salt
2 dashes hot pepper sauce
3 to 4 tbsp. mayonnaise or salad dressing
1.
Remove the yolks from the eggs and mash. In a small mixing bowl, combine
the remaining ingredients and mix well.
2.
Refill the egg whites with the egg yolk mixture. Sprinkle with paprika if desired.
Makes 16 deviled eggs.
All manuals and user guides at all-guides.com
C
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6
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OOKER
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