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Eggs and egg dishes
Ap-
proxi-
Number
mate
Type
of eggs
time
(min)
Shell egg
boiled egg
1-12
15-18
hard boiled
1-12
19-22
egg
Fried eggs
scrambled
1-4
10-12
eggs
sunny-side
1-4
12-14
up eggs
Poached eggs
1-4
7-8
Omelet
1-4
20-22
Warming up: bread and ready-to-eat food
When warming up bread, do not cover the steamer with the lid.
Warming time of ready-to-eat food depends on the temperature,
at which they were stored in the fridge.
While warming up ready-to-eat dish's, distribute them evenly in
the rice bowl and cover them with aluminum foil.
Warming time of ready-to-eat dishes is established by experiment-
ing.
MAINTENANCE
AND CLEANING
Before cleaning, always switch off the steamer,
unplug at the mains and let it cool down completely.
De-scaling
When the steamer is used regularly, scale can
build up on the walls of the water tank (12) and
the heating element (13). If you do not descale
the device, its operating life will dramatically di-
minish.
To descale the steamer, do the following:
Fill the tank (12) with water up to "MAX" mark;
Add 6-7 tablespoons of 9% table vinegar;
Cooking
instructions
Prick eggs at the blunt end
with a needle so they do not to
crack during steaming, and
place them into the indents in
detachable bottom of the bas-
ket.
Break fresh eggs into the rice
bowl, add salt, pepper and but-
ter or margarine to your liking.
Pour two cups of water into
the rice bowl. Steam the water.
Carefully break an egg into a
small cup, carefully pour the egg
into the hot water and steam till
cooked.
Beat together 6 eggs and 2
tablespoons of milk in the rice
bowl. Add salt and pepper to
taste. Stir eggs after ten minutes.
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