Hamilton Beach 25506, Manual

Page: 6 / 32

6
How to Make Poached Eggs
1. Fill Water Measuring Cup with
recommended amount of cold water
for poaching eggs. See Page 8 for
water recommendations.
2. Pour water into Water Reservoir
Center. Always make sure center of
Reservoir is filled before outer area.
3. Place Egg Tray on Base with Tray
Handle toward front.
4. Crack large eggs, one at a time, into
each Egg Cup.
5. Cover with Lid, aligning Lid Rest
slot over Lid Support on Base. Plug
into outlet. Red Power Light and
green Cooking Light will illuminate
and cooking will start.
6. When water has evaporated,
Green Cooking Light will turn off
and poached eggs will be cooked.
Unplug from outlet.
7. Unplug. Using oven mitts, lift Lid.
Lift up Egg Tray by Handle and
place on a heat-proof surface.
Allow poached eggs to rest a few
minutes, then invert onto a serving
plate to remove poached eggs.
Serve immediately.
NOTE: If preparing a second batch,
the Egg Bite Maker is hot, and
water will turn to steam quickly.
To achieve the same cooking time
as a cold start, add 10 mL to the
recommended amount of water.
w
WARNING
Burn Hazard. Always use oven mitts to protect hands when opening the egg cooker. Escaping steam and hot water remaining under
the lid can burn.
w
WARNING
Food Safety Hazard.
• Consuming raw or undercooked eggs may increase your risk of foodborne illness.
• For more information, refer to the U.S. FDA’s Food Facts “Playing It Safe With Eggs” at http://www.foodsafety.gov/keep/types/eggs/index.html .