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5
How to Use
Place the egg cooker base on a dry, level surface. To avoid steam damage to cabinets, position
the unit so it is not directly under cabinets.
CAUTION!
It is normal for steam to escape from the cover during cooking. To prevent steam
burns, keep well away from the vents.
How to Make Hard-, Medium-, and Soft-Cooked Eggs
1. Determine the number of eggs you want and how you want
them prepared. Using the markings on the measuring cup,
fill the cup with the appropriate amount of water (based on
the number of eggs you are cooking). Pour the water into
the reservoir.
2. Place the cooking tray on the egg cooker base.
3. Position up to 12 cold medium or large eggs upright in the larger openings
in the cooking tray (Fig. B). If using extra-large or jumbo eggs, lay up to
12 eggs on their sides in these openings.
CAUTION!
For food safety, do not use room
temperature eggs. Always keep eggs in the refrigerator until you are ready to cook them.
4. Place the cover over the eggs. Make sure the cover rests on the cooking tray. If it does
not, angle the eggs slightly in the openings so the tops of the eggs do not come in contact
with the cover. Lift the two base latches and snap them onto the cover edge.
5. Plug in the unit and the signal light will come on.
There is no need to set a timer as the egg cooker will shut off automatically when cooking
is complete. The cooking time is determined by the amount of water in the reservoir and
the number of eggs in the unit. See the cooking guide on page 6 for approximate cooking
times.
6. When the cooking time is up, the signal light will go out and you will hear a buzzing
sound. Unplug the unit.
7. Being careful to keep hands away from the vents, unlatch the cover from the base and
remove the cover. Grasp the handles on the short ends of the cooking tray (Fig. A) and
carefully lift it off the egg cooker base.
8. Place the tray of eggs in a pan of cold water and cool eggs for 10 minutes. This will
prevent the eggs from continuing to cook. If consuming the eggs right away, cool the
eggs just until they are comfortable to peel.
9. To store, leave cooked eggs in the tray, place cover on tray, and refrigerate.
How to Make Poached Eggs
1. Fill the measuring cup with the appropriate amount of water, as marked on the measuring
cup, and pour into the water reservoir.
2. Place the cooking tray on the egg cooker base.
3. Apply a thin coating of vegetable oil or no-stick cooking spray to the poaching tray(s).
Add 1 or 2 cracked, cold eggs to the poaching tray(s).
4. Set the poaching tray(s) on top of the cooking tray (Fig. C). Place the cover over the
poaching tray(s). Lift the two base latches and snap them onto the cover edge. Then plug
in unit.
5. When cooking time is up, the signal light will go out and you will hear a buzzing sound.
Unplug the unit.
6. Being careful to keep hands away from the vents, unlatch
the cover from the base and remove the cover. Grasp the
handles on the short ends of the cooking tray (Fig. A),
carefully lift it off the egg cooker base, and set it on the
counter.
7. Lift the poaching tray(s) off of the cooking tray. Tilt the tray(s)
slightly and pour off any condensation on top of the eggs. Flip the
egg(s) onto a plate for serving. If necessary, run a knife around the edge of
the poached egg to loosen it from the tray.
Care, Cleaning, and Storage
1. Always unplug and allow egg cooker to cool before cleaning.
2. Wash the cooking tray, poaching trays, measuring cup, and cover in warm, soapy water.
Rinse and dry thoroughly. The cooking tray and poaching trays are dishwasher safe (top
rack); however, the measuring cup and cover should NOT be washed in the dishwasher.
3. When exposed to steam, some egg shells leave a residue on the surface of the water
reservoir. To remove, wash the surface of the reservoir with a damp cloth. If necessary,
gently scrub the surface with a nylon mesh pad, such as a Scotch-Brite* Multi-Purpose
Scrub sponge. Do not use steel wool or abrasive cleaners. When needed, wipe the egg
cooker base with a damp cloth.
Never immerse the egg cooker base in water or any
other liquid.
4. Mineral content in water varies from place to place. In some areas, this may result in
the formation of mineral deposits on the surface of the water reservoir. To remove the
deposits, pour 1 cup water and 1 cup vinegar into the reservoir. Plug in the unit and heat
for 10 minutes. Unplug and allow solution to cool. Pour out solution. Wipe the surface
with a damp cloth, then dry.
5. For storage, turn the base over and
wrap the cord counterclockwise under
the four tabs on the bottom of the base
(Fig. D). Then insert the plug prongs
into the slots to secure the cord.
Turn the base right side up and stack the
parts onto the base as follows: poaching
trays, cooking tray, measuring cup, and
cover. Secure the cover to the base with
the latches.
*Scotch-Brite is a trademark of 3M Company. Presto is not affiliated with this company.
Fig. B
Fig. C
Slots
Wrap cord counterclockwise
Tabs
Fig. D