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Eggs and egg dishes
Ap-
proxi-
Number
mate
Type
of eggs
time
(min)
Shell egg
boiled egg
1-12
15-18
hard boiled
1-12
19-22
egg
Fried eggs
scrambled
1-4
10-12
eggs
sunny-side
1-4
12-14
up eggs
Poached eggs
1-4
7-8
Omelet
1-4
20-22
Heating: bread and ready-to-eat meals
When warming breads, do not close the food steamer with the lid.
Time of heating of ready-to-eat meals depends on temperature at
which these products were stored.
While heating ready-to-eat meals, distribute products evenly in
the rice cup and cover with aluminum foil.
Time of heating of ready-to-eat meals is set experimentally.
MAINTENANCE
AND CLEANING
Before cleaning, unplug the food steamer from
the power supply and let it completely cool down.
Scale deposit removal
During the food steamer operation, scale de-
posits can form on the water tank (14) walls and
heating element (15). If scale deposit is not re-
moved, the appliance's service life reduces dramatically.
To clean the food steamer from scale deposits, follow the below
procedure:
12
Cooking
instructions
Prick eggs at the blunt end
with a needle so they do not to
crack during steaming, and
place them into the indents in
detachable bottom of the bas-
ket.
Break fresh eggs into the rice
bowl, add salt, pepper and but-
ter or margarine to your liking.
Pour two cups of water into
the rice bowl. Steam the water.
Carefully break an egg into a
small cup, carefully pour the egg
into the hot water and steam till
cooked.
Beat together 6 eggs and 2
tablespoons of milk in the rice
bowl. Add salt and pepper to
taste. Stir eggs after ten minutes.
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