Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
Print only what is inside the frame.
9
BSET 41707 – 120501
Assembly page 9/16
Fax +32 2 359 95 50
3. Poach Eggs – Max. 3 eggs
4. Reheat or steam foods
•
The egg cooker can be used independently of the toasting
function.
•
Cooking time for eggs will depend on your desired style,
personal taste, as well as the size, quantity, and initial
temperature of the eggs.
•
Use fresh water for boiling eggs or steaming food.
•
Use the scale on the provided measuring cup to determine
the required amount of water to be used.
Egg Preparation Times
Refer to the guide below for approximate cooking times. Please note
that this is a rough guide and will depend on the size of the egg and
the number of eggs you are cooking.
Cooking Level
Yolk
Cooking Time
Soft
Liquid egg yolk
Approx. 8-9
minutes
Medium
Partially cooked
egg yolk
Approx. 13-14
minutes
Hard
Completely
cooked egg yolk
Approx. 16-18
minutes
Measuring Cup
The provided measuring cup serves as
an approximate guide for determining
how much water will be needed for
boiling eggs. The amount of water will
vary depending on the quantity of
eggs being cooked and on how hard
or soft the eggs will be cooked. The
following table can also be used as an
approximate guide for determining the
amount of water to be used.
