Kambrook KEG655, Instruction Booklet

Page: 12 / 16

12
Using Your Egg Cooker
OMELETTES
When cooking mini-omelettes, use the
poaching tray, sitting the poaching
tray over top of the egg rack when
assembled.
1. Fill the measuring cup with cold
tap water to the appropriate
marking. Pour the water into
the heating plate/water
reservoir. Refer to the Water
Level Cooking Guide on page
13 for more information on water
measurements and approximate
times.
WARNING
Only use clean tap water in the
egg cooker’s heating plate/
water reservoir.
2.
With handles upright, place the
egg rack over the filled heating
plate/water reservoir.
3. Grease the poaching tray with
butter or oil.
4. Break eggs into a bowl and
whisk gently. Add any additional
ingredients. Pour the mixture
evenly into the cooking wells of
the poaching tray, ensuring to not
overflow the wells.
NOTE
Do not overfill the cooking
wells. Do not fill more than of
the cooking wells with omelette
mixture.
5.
Using the handles, place the
poaching tray on top of the egg
rack in the egg cooker.
6. Place the transparent lid on the
egg cooker.
7. Turn the control dial to the
‘ON’ position to start cooking.
The heating indicator light will
illuminate orange.
WARNING
Avoid unnecessary removal of
the lid and egg rack/tray during
cooking, as steam surrounding
the egg will escape.
8. When finished, the indicator light
will turn off and the buzzer will
sound. Switch the control dial to
the ‘OFF’ position and the buzzer
will stop.
9. Using oven mitts, lift the
transparent lid by the handle and
tilt away from you to remove.
This will help safely redirect any
escaping steam.
WARNING
Always take care when lifting
and removing the lid and egg
holder as escaping steam and
water condensation can cause
burns.
10. Turn the power off at the outlet.
Use oven mitts to carefully remove
the poaching tray from the
egg cooker. Gently remove the
omelettes from the poaching
tray using a spoon or heat proof
spatula.