Sunbeam Poach & Boil EC1300 - Egg Cooker Manual

Important instructions – retain for future use.

Sunbeam's Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM EGG COOKER.

• Use your egg cooker on a flat, level surface.
• Ensure the steam vent faces away from you at all times.
• To prevent damage to the appliance, do not use concentrated cleaning agents when
• Avoid injuries from the egg piercer. cleaning, use a soft cloth and mild detergent.

Sunbeam is very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance:

• Read carefully and save all the instructions provided with an appliance.
• Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person.
• Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
• Children should be supervised to ensure that they do not play with the appliance.
• The temperature of accessible surfaces may be high when the appliance is operating. Even after use, the heating element surface is subject to residual heat.
• Never leave an appliance unattended while in use.
• Do not use an appliance for any purpose other than its intended use. Any misuse of this product may lead to potential injury.
• Do not place an appliance on or near a hot gas flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface.
• Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment.
• For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances.
• Do not immerse the appliance in water or any other liquid unless recommended.
• Appliances are not intended to be operated by means of an external timer or separate remote control system.
• This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential type environments; bed and breakfast type environments.

If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

Features of your Sunbeam Poach & Boil^™

Cover
Fits neatly over eggs during cooking.

Egg rack
Boil 1 to 6 eggs at one time, to your desired firmness.

Non-stick heating vessel
Provides an easy to clean surface.

On light
Indicates the unit is operating.

Operating dial

The settings are: off

cook – cooks without ready buzzer sounding.

cook – cooks with ready buzzer sounding

Ready buzzer – Buzzer sounds to indicate eggs are ready.

Poaching trays
Poach 1 or 2 eggs at a time. Also ideal for cooking plain or savoury omelettes.

Steam vent
Allows steam to escape during the cooking process.

Measuring cup
Accurate amounts of water can be measured to boil or poach eggs to desired firmness.

Egg piercer (underneath)
Piercing eggs prevents them cracking during cooking.

Cord storage
Stores cord neatly and conveniently.

Boiling Eggs

Before the first use

Wipe over the heating vessel with a damp cloth. Wash the plastic parts in warm soapy water, rinse and dry.

Boiling Eggs

Up to 6 eggs can be cooked at one time.

1. Using the measuring cup, measure the amount of water required and pour into the heating vessel. Use cold tap water.
   Eg. For 2 soft eggs, refer to the section marked on the measuring cup and fill the cup to the line marked 2. For 3 hard boiled eggs, refer to the section marked on the measuring cup and fill to the line marked 3. See figure 1.
   
2. Eggs have an air pocket in the large end of the shell and they can crack during cooking as the air expands from the heat. Thus piercing eggs prevents them from cracking during cooking.
   Pierce the large end of the egg using the egg piercer which is on the underside of the measuring cup. To do this, simply place the large end of the egg against the egg piercer and press the piercer into the egg.
   
   Avoid injuries from the egg piercer.
3. Position the egg rack over the heating vessel and place the eggs in the egg rack with the large ends facing down.
4. Place the cover over the eggs.
   
   Ensure the steam vent faces away from you.
5. Insert the plug into a 230–240 volt AC power outlet and turn the power on.
6. To commence cooking, turn the dial to 'cook', or to 'cook ' if you wish the buzzer to sound when cooking has completed.

Approximate cooking times are as follows:

These cooking times are a guideline only. Times will vary depending on the number of eggs cooked, the size and the temperature of eggs being used.

The measures on the measuring cup are based on eggs used at room temperature. Standard (59g) eggs have been used.

Note: You may need to add more water for refrigerated or larger eggs.

Also eggs will be firmer if more water is used and softer if less is used. You will quickly learn to adjust the water level to boil eggs just the way you want.

Poaching Eggs & Savoury Omelettes

One or two eggs or omelettes may be cooked at one time.

1. Using the measuring cup, measure the amount of water required and pour into the heating vessel. Use cold tap water.
   Eg. If poaching eggs, fill to the line on the measuring cup marked .
   If making savoury omelettes, fill to the line on the measuring cup marked .
2. Position the egg rack over the heating vessel.
3. Grease the poaching trays well with butter, margarine, vegetable oil or oil spray.
4. Break an egg into each tray, or if cooking omelettes, pour omelette mixture into trays and place trays onto the egg rack. Place cover on.
   
   Ensure the steam vent faces away from you.
5. Insert the plug into a 230–240 volt AC power outlet and turn the power on.
6. To commence cooking turn the dial to 'cook', or to 'cook ' if you wish the buzzer to sound when cooking has completed.

Approximate cooking times are as follows:

The volume of water needed for poaching eggs or cooking omelettes is marked on the measuring cup.

Poached eggs and omelettes will be firmer if more water is used and softer if less is used. You will quickly learn to adjust the water level to poach eggs or have your omelettes exactly the way you like them.

The table below shows the measures from the measuring cup. Use these measures if you misplace your measuring cup. 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.

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, and poaching trays 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.

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.