Cuisinart CEC-7C, Instruction And Recipe Booklet

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5
CLEANING AND
MAINTENANCE
Always unplug your Cuisinart
º
Egg Cooker from
the electrical outlet before cleaning.
Wash lid, cooking and poaching trays in hot,
soapy water or in the top shelf of a dishwasher.
Clean heating plate with a paper towel moistened
with one tablespoon (15 ml) 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.
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
discolouration of eggshells. However,
discolouration of the eggshells does not affect
the taste of the eggs.
Wipe main body housing with a damp cloth.
DO NOT immerse in water.
Use the cord wrap feature located
underneath the unit to store extra cord.
Place clean cooking tray, poaching tray, beaker
and egg holders inside the egg cooker for storage.
Any other servicing should be performed by an
authorized service representative.
RECIPES
DEVILED EGGS
Perfectly cooked eggs from the Cuisinart
º
Egg
Cooker make our version of this American
picnic classic simple to prepare.
Makes 14 deviled egg halves
7 hard cooked eggs, completely cooled
3 tablespoons (45 ml) low-fat mayonnaise
1 tablespoon (15 ml) Dijon-style mustard
1/8 teaspoon (0.5 ml) Kosher salt
3-5 drops Tabasco
®
or other hot sauce
Remove shells from eggs and discard. Slice each
egg in half lengthwise. Wipe the knife with a
paper towel after slicing each egg, to prevent the
yolk from showing on the white. Remove yolks
and arrange whites on a plate.
Place the egg yolks in the work bowl of a
Cuisinart
® Mini Prep Processor and pulse to break
up, 5 times. Scrape the work bowl. Add the
mayonnaise, mustard, salt and hot sauce to taste.
Process for 10 seconds on Grind; scrape the
work bowl. Process 10 seconds on Chop; scrape
the work bowl.
Spoon the deviled yolk mixture into the reserved
egg white halves. Or place the deviled yolk
mixture in a 1-quart freezer weight plastic bag.
Cut about 1/4 inch off one corner of the bag. Use
the bag to squeeze the yolk mixture into each egg
white half. Refrigerate until ready to serve. Just
before serving, sprinkle with paprika or chopped
fresh parsley or chives.
Nutritional information per serving (two halves):
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