Elite EGC-007 Manuel utilisateur

Automatic

Easy Egg Cooker

Hervidor de Huevos Automatico

Model EGC-007(A~Z)

Instruction Manual

Before operating your new appliance, please read

all instructions carefully and keep for future reference

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS

CAREFULLY.

2. Remove all packaging and

labels from appliance prior to

use.

3. To protect against risk of

electrical shock, do not put

cords, plugs or the appliance

in or near water or any other

liquid.

4. Keep appliance away from

children when in use.

5. Only use approved

ingredients with this product

–other food may damage the

appliance.

6. Unplug from outlet when not

in use, during assembly,

during disassembly and

before cleaning.

7. Avoid contact with heating

parts.

8. Do not operate this appliance

with a damaged cord,

damaged plug, after the

appliance malfunctions, is

dropped, or damaged in any

manner.

9. Make sure the Egg Cooker is

off before plugging in.

10. Do not use outdoors.

11. Do not leave eggs in Egg

Cooker after timer has

finished.

12. Do not let the cord hang over

the edge of a table, edge of a

counter, over the sink or

touch any hot surfaces.

13. Do not put your hands or

other objects into the Egg

Cooker while it is in

operation. If food spills on

the heating platform, make

sure the Egg Cooker is turned

off and cool before cleaning.

14. Keep hands and utensils away

from heating platform while

cooking eggs to reduce the

risk of severe injury or

damage to the Egg Cooker.

15. Internal base and contents

(water and eggs) of the Egg

Cooker are hot when in use.

Let cool before handling/or

cleaning.

16. Do not place on or near a hot

gas burner, hot electric

burner or in a heated oven.

17. Use extreme caution when

handling the measuring cup,

as it contains a sharp pin

located on the bottom which

may cause injury.

18. When cleaning the body, do

not submerse in any liquid.

Instead, use a soft, wet cloth

to wipe it down.

19. The shell lid becomes very

hot while in use- do not

touch while the eggs are

cooking. Let it cool before

touching.

20. Be certain the lid is securely

in place before engaging

appliance.

21. Do not put the appliance in

the refrigerator.



Do not use expired eggs,

expired egg whites, or

expired liquid eggs.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY!

POLARIZED PLUG

If this appliance has a polarized plug (meaning one blade is wider than the

other one), please follow the below instructions:

To reduce the risk of electric shock, this plug is intended to fit into a

polarized outlet only in one direction. If the plug does not fit fully into the

outlet, reverse the plug. If it still does not fit, contact a qualified electrician.

Do not attempt to modify the plug in any way.

SHORT CORD PURPOSE

A short power cord is provided to reduce the risk of personal injury resulting

from becoming entangled in or tripping over a longer cord.

Longer power-supply cords or extension cords are available and may be

used if care is exercised in their use.

If an extension cord is used: (1) the marked electrical rating of the extension

cord should be at least as great as the electrical rating of the product; (2)

the extension cord should be arranged so that it will not drape over the

countertop or tabletop where it can unintentionally be pulled on or tripped

over by children or pets.

PARTS IDENTIFICATION

CHOOSE YOUR FAVORITE EGGS

BEFORE FIRST USE

1. Rinse all removable parts in

hot, soapy water.

DO NOT

submerge body in any liquids.

Base can be wiped clean with

a damp cloth. Please refer to

the Cleaning Instructions for

more information.

2. Place poaching tray,

measuring cup, bowl, lid and

egg rack next to the unit.



CAUTION: Piercing pin is on

the base of the cup and is

extremely sharp.

3. Position the egg tray over

the base. The side handles

should be facing upward.

4. Place the shell lid over the

cooking tray.

5. Plug in the power cord. Your

egg cooker is now assembled

for use.

HOW TO USE YOUR EGG COOKER

SOFT, MEDIUM AND HARD-BOILED

EGGS

1. Place Egg Cooker appliance

on a clean, dry surface.

2. Remove lid and all other

removable parts.

3. Fill the measuring cup

(Figure 1) to the appropriate

line. For

best

results,

use

distilled

water-

tap

water

contains

minerals

that can

cause eggs to discolor.

4. Pour cold water into heating

plate.

5. Rinse the number of eggs

desired- cook up to 7 eggs at

a time.

6. Place the egg tray over the

base of the unit. The side

handles should be facing

upward.

7. Using the piercing pin

located under the cup, pierce

top side of each egg and

place in cooking rack. Make

sure the holes pierced in the

eggs are pointing upwards

when placing eggs onto the

rack. Do not let the eggs

touch the heating plate. Rinse

pin after use.

8. Place lid on top of the unit

and push the POWER button.

9. When the water is

completely evaporated, the

eggs will be cooked.

10. When cooking is complete,

the power and indicator light

will both turn off.

11. Remove eggs immediately

and rinse under cold water to

prevent overcooking.

Soft Boiled Eggs

Medium Eggs

Hard-boiled Eggs

–

7 Eggs 1

–

7 Eggs 1

–

7 Eggs

6 Minutes

9 Minutes

12 Minutes

NOTES AND TIPS #1

Refrigerate eggs until ready to use. Always use cold eggs –do not bring them to

room temperature before using or the eggs will be slightly overcooked.

Figure 1

NOTES AND TIPS #2

To find out if your eggs are fresh, place them in a bowl of salted, cool water. If

they sink, they are fresh. If they float, they are not.

NOTES AND TIPS #3

The recommended water levels are a guide, and water levels may need to be

adjusted to achieve desired consistency.

HOW TO USE YOUR EGG COOKER

POACHED EGGS:

1. Place Egg Cooker on a clean,

dry surface.

2. Remove lid and all other

removable parts.

3. Fill cup to the Medium line

with cold water.

4. Pour cold water into heating

plate.

5. Lightly butter or spray

vegetable oil on poaching

tray.

6. Break one egg for each

poaching section.

7. Place egg tray over the base

of the unit. The side handles

should be facing upward.

8. Place poaching tray on top of

egg rack.

9. Place lid on top of unit press

the POWER button.

10. When the water is

completely evaporated, the

eggs will be poached.

11. When cooking is complete,

the power and indicator light

will both turn off.

12. Remove eggs immediately to

prevent overcooking.

13. Use a small spatula to remove

poached eggs.

OMELETS:

1. Fill cup to the Hard line with

cold water.

2. Pour cold water into heating

plate.

3. Lightly butter or spray

vegetable oil on omelet tray.

4. Break up to 3 eggs into a

separate bowl and mix. Add

water to desired omelet

consistency. If desired, add

non-meat ingredients (i.e.

chives, mushrooms, etc.)

during this time. Pour beaten

mixture into omelet tray.

5. Place egg tray over the base

of the unit. The side handles

should be facing upward.

6. Place omelet tray on top of

the egg tray.

7. Place lid on top of the unit

and press the POWER button.

8. When liquid is completely

evaporated, the omelet will

be ready.

9. When cooking is complete,

the power and indicator light

will both turn off.

10. Remove omelet immediately

to prevent overcooking.

11. Use a small spatula to remove

omelet from tray.

HOW TO CLEAN YOUR EGG COOKER

1. Always unplug your Egg

Cooker appliance from the

electrical outlet and allow to

cool completelybefore

cleaning.

2. Clean heating plate and main

body with a wet cloth.

3. Wash the attachments and lid

in the sink with hot, soapy

water.

4. Remove any mineral deposits

left behind from water by

wiping the plate with a paper

towel moistened with one

tablespoon of white vinegar.

5. White vinegar also works as

an antibacterial agent.



CAUTION: Base is extremely

hot after use. Allow unit to

cool before handling or

cleaning.



NOTE: If unit is not cleaned

with white vinegar on a

regular basis, minerals

naturally occurring in water

will build up causing

discoloration of eggshells.

However, this does not

affect the taste of the eggs.

6. Wipe main body housing with

a damp cloth. DO NOT

immerse in water.

7. Place clean egg tray, omelet

and poaching trays, and cup

inside the Egg Cooker body

to store.

8. Any other servicing should be

performed by an authorized

service representative.

YOUR EGG COOKER IS NOT DISHWASHER SAFE.

TROUBLESHOOTING

PROBLEM

CAUSE

POSSIBLE SOLUTION

Power Indicator

Light is already

ON after

plugging into

power outlet.

The Power

Button was

unintentionally

pushed to ON

prior to

plugging into

power outlet.

You cannot push the Power button again to

turn the egg cooker OFF. Fill Measuring

Cup to "Soft" line, pour into heating plate

and plug the cooker into power outlet. The

egg cooker will cycle through and power

OFF automatically once all water has

evaporated. The Power Indicator Light

will turn off. Allow the unit to rest/cool

for 5 minutes and proceed to follow the

instructions in this manual to use as

normal.

There are

brown stains on

the heating

plate.

Residue from

usage.

Use a paper towel or a dish rag and white

vinegar to clean the heating plate.

RECIPES

Recipes included in this manual are courtesy of www.recipezaar.com and

www.fastcooking.ca.

DEVILED EGGS

Makes 20 servings

•10 large hard-boiled eggs,

cooled just

•enough to handle*

•1⁄3 cup mayonnaise

•1¼teaspoons Dijon mustard

•1¼teaspoons fresh lemon juice

•1¼teaspoons Worcestershire

sauce

•2½tablespoons capers, drained

•½teaspoon kosher salt

•2 pinches freshly ground white

•or black pepper

1. Peel the cooked eggs and

carefully slice in half

lengthwise. Place the egg

white halves on a clean work

surface.

2. Put the yolks into the work

bowl of a food processor

fitted with the metal chopping

blade; process until no longer

grainy, about 45 to 60 seconds.

3. Pulse in the remaining

ingredients and process until

smooth, about 45 seconds to 1

minute. Taste and adjust

seasoning accordingly.

4. You may either carefully scoop

the filling into the whites, or

for a beautiful presentation, fit

a pastry bag with a small star

tip. Fill the pastry bag with the

egg filling and pipe a large

rosette onto each white in

place of the yolk. Sprinkle with

paprika before serving.

EGG SALAD

Makes about 3 cups

•10 hard cooked eggs,

•completely cooled

•1 stalk celery, about 4 inches,

•cut into 1-inch pieces

•½cup mayonnaise

•3 teaspoons Dijon mustard

•¼teaspoon kosher salt

•1⁄8 teaspoon freshly ground

white or black pepper

NOTE:

The egg salad can be made

two ways, either pulsed in a food

processor for a creamier version, or

diced as traditionally served in

sandwiches. Both are delicious –

you decide

which way you prefer.

1. Remove shells from eggs and

discard. Cut eggs into quarters

and reserve.

2. Place the celery in the work

bowl of a food processor

fitted with the metal chopping

blade. Pulse to chop, about 5

to 10 times; scrape into the

work bowl. Add the quartered

eggs to the work bowl; pulse 3

to 4 times to roughly chop.

3. Add mayonnaise, mustard, salt

and pepper.

4. Pulse until mayonnaise and

mustard are completely mixed

in and desired texture is

reached, 10 to 20 times.

FOR DICING INSTRUCTIONS:

5. Remove shells from eggs and

discard. First halve eggs, and

RECIPES (CONT.)

then cut each half into ¼- to ½-

inch dice. Reserve in a large

mixing bowl.

6. Cut the celery into the same

size as the diced eggs, ¼to ½-

inch dice. Put in the bowl with

the eggs.

EGGS BENEDICT

Makes 4 servings

•4 slices Canadian bacon

•4 poached eggs

•2 English muffins, split

and toasted

•½cup hollandaise sauce

1. Heat a large sautépan over

medium-high heat. Sautéthe

Canadian bacon, turning once,

until browned, about 2 to 4

minutes per side. Keep warm.

2. On each muffin half, place one

slice of the Canadian bacon.

Top with a poached egg; finish

with about 2 tablespoons of

hollandaise sauce.

EGGS FLORENTINE

Makes 4 servings

•4 cups spinach, packed

•½–1 tablespoon olive oil

•4 poached eggs

•2 English muffins, split and

toasted

•½cup hollandaise sauce

1. In large sautépan, heat the oil

over medium heat. Add the

spinach, a little bit at a time.

2. Cook until bright and just

wilted. Keep warm.

3. On each muffin half, evenly

distribute the spinach. Place

one poached egg on top; finish

with the hollandaise sauce

(about 2 tablespoons per

serving).

4. Serve immediately.

RECIPES (CONT.)

HOLLANDAISE SAUCE

Makes about 1 cup

•4 egg yolks

•1 tablespoon lemon juice

•½cup melted butter, kept

warm

•½to ¾teaspoon kosher salt

•pinch ground white pepper

•pinch cayenne

•water, to thin if necessary

1. In a medium bowl, whisk yolks

and lemon juice until just

thickened. Place the bowl over

a pot of simmering, NOT

boiling, water; while whisking

constantly, whisk the mixture

until it has increased in volume

and has thickened, about 8 to

10 minutes. The eggs must not

cook, so if it seems as though

the mixture is getting above

body temperature, whisk the

mixture off of the heat a bit,

and, then place back onto the

pot of water.

2. Once thickened, slowly whisk

in the melted butter until

completely combined. Stir in

spices. If sauce is too thick,

thin out with some water or

extra lemon juice.

3. Use immediately.

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