Évaluations - 2, GPA: 4
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Facilité d'utilisation
This table also appears on the underside of your egg cooker. Note: Less water is required if more eggs or larger eggs are being used. NO. OF BOILED EGGS WATER QUANTITIES SOFT MED. HARD 1 egg 53ml 83ml 110ml 2 eggs 47ml 78ml 100ml 3 eggs 43ml 72ml 93ml 4 eggs 39ml 66ml 87ml 5 eggs 34ml 57ml 80ml 6 eggs 30ml 51ml 75ml POACHED, OMELETTE or STEAMING 1 or 2 poached eggs or steaming 35ml 1 or 2 savoury omelettes 63ml Using the steaming rack The steaming rack can be used for steaming vegetables such as asparagus, corn and carrots or used to steam Asian dumplings and gow gees. 1. Using the measuring cup, measure the amount of water required and pour into the heating vessel. Use cold tap water. 2. Position the egg rack over the heating vessel. 3. Place the steam rack onto the egg rack. 4. Place the desired foods onto the steam rack. Place cover on. Important: Ensure the steam vent faces away from you. 5. Insert the 3 pin plug into a 230-240 volt AC power outlet and turn the power on. 6. To commence turn the dial to 'cook' or to 'cook ' if you wish the buzzer to sound when cooking has completed. Suggested foods and preparation For steamed asparagus, a maximum of one bunch is recommended. Trim ends to fit. Use setting as a guide – depending on the thickness of the asparagus; more or less water should be used. For steaming Asian dumplings and gow gees, fill steaming tray but do not stack. Use the setting – depending on the thickness of the food; more or less water should be used. For steamed corn cut into cobbettes. Use the setting as a guide. For other vegetables, cut into even size chunks, the harder the vegetable the smaller the pieces should be. Use the setting as a guide. Note: If the appliance completes the cooking cycle but the food is not cooked to taste, simply add a little more cold water and restart the cooking process. Care and cleaning After each use Turn the power off and unplug from the power outlet. To clean the plastic parts Wash the cover, egg rack, poaching trays and steaming rack in warm soapy water, rinse and dry thoroughly. Note: Do not clean any parts in a dishwasher as the high temperatures reached may distort the plastic. To clean the heating vessel Wipe over with a damp cloth. Do not use harsh abrasives as these will scratch the non- stick surface. After cleaning the heating vessel, rub a small amount of vegetable or cooking oil into the non-stick surface. This allows easier removal of mineral deposits that exist normally in water. Important: Do not immerse the unit in water or any other liquid. Care is required when handling the egg piercer on the measuring cup. Egg tips Eggs are nature’s contribution to ‘fast food’. Conveniently packaged, simple to use and inexpensive. They are an extremely nutrient-dense food, providing vitamins, minerals, protein and fats, with the standard size egg containing only 300KJ. A nutritious, balanced meal can be made in under 10 minutes by serving a boiled or poached egg with toast and orange juice. Dressed up or served plainly, an egg always tastes and looks great. • When purchasing, avoid cracked or broken eggs and check the ‘best by’ date on the carton. • Store eggs in the refrigerator with the pointed side down in their carton. This reduces the risk of damage, slows down moisture loss and prevents eggs from absorbing odours from strong smelling foods. • If a recipe specifies using eggs at room temperature, simply remove them from the refrigerator 30 minutes before using. • To test for freshness, place an egg in a bowl of cool water. If it sinks, it is fresh – if it floats, throw it out. • Piercing the large end of the egg with the egg piercer on the underside of the measuring cup prevents it from cracking during cooking, with the added bonus of making it easier to peel. • Chill hard boiled eggs in cold water immediately after cooking to prevent blue discolouration around the yolk. • Hard boiled eggs are much easier to slice if they are cold. If you don’t have an egg slicer, use a sharp, thin-bladed knife, dipping into cold water every few slices. • Refrigerated as soon as they cool, boiled eggs will keep for up to 1 week. Recipes Porcini Mushroom Omelette 6g dry porcini mushrooms 2 eggs, beaten 2 tablespoons thickened cream 2 tablespoons chopped red onion 1. Place porcini mushrooms into a small bowl, pour over boiling water to just cover. Allow to hydrate for 5 minutes; drain and chop finely. 2. Combine all ingredients and mix well. 3. Pour evenly into the two, well greased poaching trays. 4. Cook as directed for savoury omelettes Parmesan Omelette 2 eggs, beaten 2 tablespoons grated parmesan cheese 2 tablespoons cream, milk or water 2 tablespoons chopped red onion 1. Combine all ingredients and mix well. 2. Pour evenly into the two, well greased poaching trays. 3. Cook as directed for savoury omelettes. Egg White Omelette 2 rashers short cut bacon, fat trimmed & chopped 3 medium button mushrooms, sliced 2 egg whites 2 tablespoons grated low fat cheddar 1 ta...