Cuisinart Egg Central CEC-10C, Instruction/Recipe Booklet, Page: 6 / 32

5
5. Lightly butter or spray vegetable oil
on omelet tray.
6. Break up to 3 eggs into a separate bowl
and mix. Pour beaten mixture into omelet
tray. (see page 9 for suggestions).
7. Place lower cooking rack over the base of
the unit. The ribs on side handles should
be facing upward.
8. Place omelet tray on top on lower
cooking rack.
9. Place lid on top of unit and slide power
switch to the ON position. Indicator light
will be lit.
10. When liquid is completely evaporated, the
omelet will be ready.
11. When cooking is complete, a continuous
audible tone will sound and indicator light
will turn off.
12. Slide power switch to the OFF position.
NOTE : Once the unit cools off, it will
automatically turn on again if the switch is
not manually moved to the OFF position.
13. Remove omelet immediately to prevent
overcooking.
14. Use small spatula to remove omelet
from tray.
TIP AND HINTS
• Refrigerate eggs until ready to use. Always
use cold eggs – do not bring them to room
temperature before using or the eggs will be
slightly overcooked.
• Eggs should be stored in the carton in
which they were purchased to keep them
from drying out and absorbing refrigerator
odors.
• The eggs should be in the carton large end
up – this will help them stay fresher longer
and will keep the yolks centered. This is a
suggested method for storing eggs.
• Before cooking soft, medium or hard eggs,
pierce one side of the egg to prevent the
shell from cracking during the cooking pro-
cess. Always pierce the top of the egg, as in
the side of the egg which was facing up
when stored in the refrigerator.
• Don’t know if your eggs are fresh? Place
them in a bowl of salted cool water. If they
sink, they are fresh – if they float, they
are not.
• Always wash the eggshells prior to soft,
medium or hard cooking.
• You should always cool hard cooked eggs
immediately after cooking to prevent them
from cooking further and causing a dark
green ring to form around the yolk. First use
tongs to remove cooked eggs and carefully
place in a large colander or strainer. Allow
cold water to pour over the eggs until the
eggs are cool enough to handle.
Alternatively, you can place the eggs in a
large bowl of ice water.
• To peel hard cooked eggs easily, roll gently
on the counter using the palm of your hand
to crack. 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.
• To serve soft or medium-cooked eggs out
of the shell, break the shell through the cen-
ter 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 scis-
sors. Eat from the shell with a teaspoon or
serve with toast strips to dip in the soft yolk.
• Use our provided measuring cup as a guide.
If you tend to like your eggs cooked a bit
more well done, fill to the higher end of the