Tips And Hints - Cuisinart Egg Central CEC-10 Instruction/Recipe Booklet

10. When liquid is completely evaporated, the
eggs will be poached. NOTE: 1–4 eggs
cook in approximately 9½ minutes.
11. When cooking is complete, a continuous
audible tone will sound and indicator light
will turn off.
12. Slide power switch to the OFF position.
NOTE: Once the unit cools off, it will auto-
matically turn on again if the switch is not
manually moved to the OFF position.
13. Remove eggs immediately to prevent
overcooking.
14. Use small spatula to remove poached
eggs.
FOR OmELETS
1. Place Egg Central appliance on a clean,
dry surface.
2. Remove lid and all other removable parts.
3. Fill beaker to the center of the Omelet/Hard
range with cold water. For best results, use
distilled water, since tap water has minerals
that can cause eggs to discolor.
NOTE: The range is a guide, and water
levels may need to be adjusted to achieve
desired consistency.
4. Pour cold water into heating plate.
5. Lightly butter or spray vegetable oil on
omelet tray.
6. Break up to 3 eggs into a separate bowl
and mix. Pour beaten mixture into omelet
tray. (see page 9 for suggestions).
7. Place lower cooking rack over the base of
the unit. The ribs on side handles should
be facing upward.
8. Place omelet tray on top on lower
cooking rack.
9. Place lid on top of unit and slide power
switch to the ON position. Indicator light
will be lit.
10. When liquid is completely evaporated, the
omelet will be ready.
11. When cooking is complete, a continuous
audible tone will sound and indicator light
will turn off.
12. Slide power switch to the OFF position.
NOTE: Once the unit cools off, it will
automatically turn on again if the switch is
not manually moved to the OFF position.
13. Remove omelet immediately to prevent
overcooking.
14. Use small spatula to remove omelet
from tray.
TIP AND HINTS
• R efrigerate 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.
• E ggs should be stored in the carton in
which they were purchased to keep them
from drying out and absorbing refrigerator
odors.
• The eggs should be in the carton large end
up – this will help them stay fresher longer
and will keep the yolks centered. This is a
suggested method for storing eggs.
• B efore cooking soft, medium or hard eggs,
pierce one side of the egg to prevent the
shell from cracking during the cooking pro-
cess. Always pierce the top of the egg, as in
the side of the egg which was facing up
when stored in the refrigerator.
• D on't know 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.
• A lways wash the eggshells prior to soft,
medium or hard cooking.
• Y ou should always cool hard cooked eggs
immediately after cooking to prevent them
from cooking further and causing a dark
green ring to form around the yolk. First use
tongs to remove cooked eggs and carefully
place in a large colander or strainer. Allow
cold water to pour over the eggs until the
eggs are cool enough to handle.
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