1. Fill the measuring cup to the firmness mark required, taking into
account the number of eggs to be cooked.
2. Pour the water onto the heating plate then follow the instruction
according to the style of cooking required.
Caution:
The piercing pin is sharp and care must be taken when using it
Boiling:
1. Fill the measuring cup to the desired level with cold water.
2. Pour the water onto the heating plate.
3. Sit the egg rack in position.
4. Use the piercing pin to pierce the larger end of each egg and place
onto the egg rack with the pierced holes uppermost.
5. Close the lid
6. Plug the egg cooker into a suitable wall socket.
7. Press the On button, the indicator light will illuminate to indicate
that the Egg Cooker is working.
8. The indicator light will turn off when cooking is complete. Unplug
the Egg Cooker and remove the lid.
9. Take the eggs from the egg rack and serve.
Caution:
The eggs will be hot, use a suitable oven glove or similar
to remove them from the egg cooker.
Poaching:
1. Fill the measuring cup with cold water to the level marked Medium
– 1 egg.
2. Pour the water onto the heating plate and place the egg rack into
position.
3. Lightly grease the poaching tray with butter or margarine.
4. Break 1-2 eggs into the poaching tray.
5. Place the poaching tray onto the egg rack and close the lid.
6. Plug the egg cooker into a suitable wall socket.
7. Press the On button. The indicator light will illuminate to indicate
the Egg Cooker is working.
8. The indicator light will turn off when the eggs are cooked, unplug
the Egg Cooker and remove the lid.
9. Using a suitable oven glove remove the poaching tray and serve.
