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RJ24-V2-SERIES
RJ24-V2-SERIES
CLEANING AND MAINTENANCE
CLEANING YOUR ELECTRIC EGG COOKER
1.
Always unplug your Chefman Egg Cooker from the electrical outlet
before cleaning.
2. Wash lid, cooking and poaching trays in hot, soapy water or in the top shelf of
a dishwasher.
3. Clean heating plate with a paper towel moistened with one tablespoon white
vinegar. This removes any mineral deposits left behind from the water and also
works as an antibacterial agent. You may wipe the heating plate using water
and a damp cloth if desired.
4. NOTE: If unit is not cleaned with white vinegar (see above) on a regular basis,
minerals naturally occurring in water will build up and cause discoloration of
eggshells. However, discoloration of the eggshells does not affect the taste of
the eggs.
5. Wipe main body housing with a damp cloth. DO NOT immerse in water.
6. Place clean cooking tray, poaching tray, beaker and egg holders inside
the egg cooker for storage.
HELPFUL TIPS
•
Chill and refrigerate hard cooked eggs immediately after removing from the
Egg Cooker. For best results, plunge cooked eggs into a bowl of ice water -
this will stop the cooking process and prevent a dark ring from developing
around the yolk.
•
Is the egg hard cooked or raw? Can’t recall which ones you have cooked? Play
spin the egg. A cooked egg will spin, a raw egg will wobble.
•
Fresher eggs (less than a week old) are harder to peel than those a little older.
•
To peel hard cooked eggs easily, roll gently on the counter, using the palm of
your hand to crack. Dip in a bowl of cold water and begin peeling from the
larger end.
•
Hard cooked eggs in the shell will keep for up to one week properly
refrigerated. Hard cooked eggs out of the shell should be used immediately.
•
Hard cooked eggs that have been colored and displayed decoratively should
not be consumed - enjoy their colorful display and discard. Cook extra eggs
for eating and consider the discarded eggs an inexpensive way to decorate.
•
To serve soft or medium-cooked eggs out of the shell, break the shell through
the center of the egg with a knife. Use a teaspoon to scoop the egg out of
each half onto a serving dish or piece of toast.
•
To serve soft or medium-cooked eggs in a cup, place the egg in a cup, small
end down. Slice off the large end, about one inch from the top, using a knife
or egg scissors. Eat from the shell with a teaspoon or serve with toast strips to
dip in the soft yolk.
