Kambrook KEG655, Instruction Booklet

Page: 9 / 16

9
Using Your Egg Cooker
BEFORE FIRST USE
Remove all promotional labels and
any packaging materials from the
egg cooker. Ensure that you have
all parts and accessories listed in the
components list before discarding the
packaging.
Before using, it is recommended to
refer to the Cooking Guide section
found in this book for details.
1. Place the egg cooker on a flat,
heat resistant surface.
2.
Remove the lid, measuring cup,
egg rack and poaching tray. Wash
and dry before each use. Follow
the instructions found in the Care,
Cleaning & Storage section in
this book.
3.
Make sure the egg cooker dial is in
the ‘OFF’ position. Insert the power
plug into a 230V or 240V power
outlet and turn the outlet on.
WARNING
Do not touch hot surfaces; use
oven mitts when handling the
egg cooker, lid, egg rack and
poaching tray when hot.
BOILING EGGS
When boiling eggs use the egg rack.
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 10 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 heating plate/
water reservoir.
3. Piercing the eggshell before
cooking helps prevent cracking.
Remove the piercing needle
protective cap from the bottom of
the measuring cup and set aside.
Pierce the blunt or large end of
each egg to be cooked with the
needle, then place in the egg
tray with the pieced side facing
upwards.
4.
Place all pierced eggs to be
cooked in the egg rack, filling from
the centre of the rack first, then
outwards.
WARNING
Care should be taken when
handling the measuring cup to
avoid accidental contact with
the sharp egg piercing needle
in the base of the cup. Always
replace the protective cap when
finished using.
NOTE
Up to 8 eggs can be boiled at
one time. Suggested maximum
egg size is 70 grams each.