5
Immediately lift lid carefully to avoid scalding. Allow water to drip into the water reservoir.
Carefully lift the side handles of the boiling rack up and off the base, using oven mitts or pot holders.
Rinse boiled eggs with cold water or place in an ice bath to stop cooking. Eggs can be peeled when they
are cool enough to handle.
CAUTION:
Use precaution during or after use to avoid burns or injuries as the unit will be hot to touch.
IMPORTANT:
Boiled eggs with shells may be refrigerated for up to 5 days.
To serve soft or medium-cooked eggs, gently break the shell across the top. Use a small teaspoon to enjoy
the egg directly from the shell.
POACHED EGGS & OMELETTES
Using the water measuring cup, add cold water, preferably distilled
or filtered, to the POACHED/ OMELETTE (see Figure 3), then pour into the
base’s water reservoir.
NOTE:
Always use cold water.
Center boiling rack on top of the base. Rest the poaching tray on top
of the boiling rack. (See Figure 1.)
Poach up to 3 eggs or prepare up to 3 single-egg omelettes in the poaching
tray.
Poached eggs: Break one egg at a time in each section.
Omelettes: Whisk eggs, one at a time, and include favorite additions such as shredded cheese, peppers
or diced tomatoes. Add carefully to each section; do not overfill.
Plug cord into a 120V AC outlet.
Press the ON/OFF button to turn ON. The water will begin to heat and boil.
When the eggs are cooked and the water has evaporated, the READY indicator light will turn off
indicating that the cooking process has finished.
Press the ON/OFF button to turn OFF. Then remove the plug from wall outlet.
Immediately lift lid carefully to avoid scalding. Allow water to drip into the water reservoir.
Using protective oven mitts or pot holders, use the top handle to carefully lift the poaching tray
up and off the base.
Remove the cooked eggs and serve immediately.
Figure 3
SO-316443_60076_OK 7 Egg Cooker IM.indd 5
2019-07-22 10:27 AM
