Sunbeam EC1300 User's Manual
Contents
1. Poach amp Boll Instruction Booklet EC1300 Please read these instructions carefully and retain for future reference Contents Sunbeam s safety precautions Features of your Sunbeam Poach amp Boil Boiling eggs Poaching eggs amp savoury omelettes Using the steaming rack Care and cleaning Egg tips Recipes ech OO oO OO OO 37 9 P CG Important instructions retain for future use SAESP ERRE IEA AI ebe gt Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich da die obenstehenden SicherheitsmaBnahmen Verstanden werden Be awwvete nwo ol Napandavw npopui eg acpale as yivovTal katavonteg Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere ELOEBRIEL lt sau Szenen CSL Yeepete ce peka norope cromeHaTuTe Mepku Ha npetnaanneocT ce popo pas6pann Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas gl dhs Laia YL gla bliial aS AE gots EN N I 2 wa vr dasdlan damian lacas D kabel Yukarda belirtilen g venlik nlemlerinin anlas ld g ndan emin olunuz Xin ki m ch c rang nh ng bi n ph p l m an to n k tr n duge hi u r sunbeam s safety precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM EGG COOKER Ensure the steam vent faces away from you at all times Avoid injuries from the egg pierce2. Do not allow sauce to boil or it will separate 4 Remove from heat and season to taste 5 Poach eggs according to directions 6 Top toasted muffin with grilled ham bacon and poached egg 7 Drizzle over warm hollandaise sauce Eggs Florentine 20g butter 1 clove garlic chopped 150g baby spinach leaves Squeeze of lemon juice 4 eggs 4 thick slices sourdough toasted Salt amp pepper 1 Heat butter in a large frying pan over medium heat add garlic and cook 1 minute 2 Add spinach and cook until just wilted add lemon juice 3 Poach eggs according to directions 4 Top toasted sourdough with wilted spinach and poached egg season with salt and pepper 11 12 Recipes continued Tuna Nicoise Salad 100g baby salad leaves 200g baby green beans blanched 2 ripe medium tomatoes cut into wedges 3 medium Desiree potatoes boiled amp cut into thick chunks 2 tablespoons olive oil 2 tablespoons lemon juice 1x 185g can Tuna Slices in Olive Oil 4 hardboiled eggs quartered Y cup pitted Kalamata olives 4 anchovies split lengthwise optional Salt and pepper 1 Scatter salad leaves over a large serving platter 2 Combine beans tomatoes and potatoes in a mixing bowl Whisk together olive oil and lemon juice and pour half the dressing over vegetables toss until evenly coated 3 Spoon onto serving platter and top with tuna slices eggs olives and anchovies 4 Drizzle over remaining dressing and
3. season with salt amp pepper Caesar Salad 4 rashers bacon chopped optional 2 eggs 1 small onion chopped Ya cup chopped fresh herbs parsley basil chives 1 tablespoon Dijon mustard 3 anchovies chopped optional 100mls olive oil 1 tablespoon lemon juice Salt amp pepper 1 large Cos lettuce roughly chopped 75g croutons 50g shaved parmesan 1 Heat a frying pan over medium heat add bacon and cook 2 3 minutes or until bacon is golden and crispy Remove and set aside 2 Cook eggs according to directions to a soft boiled stage remove and plunge into chilled water to arrest cooking 3 Combine runny eggs onion herbs mustard and anchovies in a food processor and process until mixed With motor still running slowly drizzle in olive oil Mixture will thicken 4 Stir in lemon juice and season to taste 5 Mix together lettuce and half the croutons parmesan and dressing Place onto a serving platter 6 Top with remaining croutons and parmesan and drizzle over remaining dressing Sunbeam is a registered trademark of Sunbeam Corporation Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Backed by Sunbeam s 12 Month Replacement Guarantee and National Service Network Copyright SUNBEAM CORPORATION LIMITED 2005 INCORPORATED IN N S W A C N 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd For m
4. er and press the piercer into the egg Important 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 A Place the cover over the eggs 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 cooking turn the dial to cook or to cook El if you wish the buzzer to sound when cooking has completed Approximately cooking times are as follows Soft 7 minutes Medium 10 minutes Hard 12 minutes 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 amp savoury omelettes Poaching eggs amp 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 steam If making savoury
5. 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 10 Egg White Omelette 2 rashers short cut bacon fat trimmed amp chopped 3 medium button mushrooms sliced 2 egg whites 2 tablespoons grated low fat cheddar 1 tablespoon chopped chives 1 Heat a non stick frying pan over medium heat add bacon and cook 1 2 minutes or until golden amp crispy 2 Add sliced mushrooms and cook 1 2 minutes or until softened Remove from heat and cool slightly 3 Beat egg whites until soft peaks form fold through cheddar and chives 4 Pour evenly into the two well greased poaching trays 5 Cook as directed for poaching 6 Allow omelette to stand for 1 minute before removing lid 7 Serve omelette topped with mushroom and bacon Recipes continued Eggs Benedict 3 egg yolks 1 tablespoon lemon juice 1 tablespoon water 125g butter melted Salt amp pepper 4 eggs 2 English muffins toasted 4 slices ham or bacon grilled 1 Place egg yolks lemon juice and water in a heatproof bowl over a saucepan of simmering water 2 Whisk mixture until it thickens and is well combined 3 Gradually add melted butter whisking continuously until sauce is smooth and thick
6. 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 Ege 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 e When purchasing avoid cracked or bro
7. 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 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 amp Boil Cover Fits neatly over eggs during cooking Egg rack POACH Boil 1 to 6 eggs at one time to your amp BOIL Ki desired firmness KX Non stick heating vessel Provides an easy to clean surface Off Coop Coop On light e E Indicates the unit is operating NL Site Operating dial The settings are off cook 1 cook cooks without ready buzzer sounding cook cooks with ready buzzer sounding Ready buzzer Buzze
8. ken eggs and check the best by date on the carton e 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 e f 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 ina 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
9. ml 51ml 75ml POACHED OMELETTE or STEAMING 1 or 2 poached eggs or steaming 1 or 2 savoury omelettes 35ml 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 Cl 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 sau 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 asem Setting depending on the thickness of the food more or less water should be used For steamed corn cut into cobbettes Use the POACH asem Setting as a guide For other vegetables cut into even size chunks the harder the vegetable the smaller the pieces should be Use the steam setting as a
10. omelettes fill to the line on the measuring cup marked omeerte 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 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 NO OF BOILED EGGS SOFT 1 egg 53ml 2 eggs 47ml 3 eggs 43ml 4 eggs 39ml 5 eggs 34ml 6 eggs 30ml 6 To commence cooking turn the dial to cook or to cook El if you wish the buzzer to sound when cooking has completed Approximately cooking times are as follows Poached Eggs 1 or 2 4 minutes Omelette 10 minutes 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 WATER QUANTITIES MED HARD 83ml 110ml 78ml 100ml 72ml 93ml 66ml 87ml 57ml 80
11. ore information or advice on this or any other Sunbeam appliance visit www sunbeam com au or contact the Sunbeam Consumer Service Line Australia 1800 025 059 New Zealand 0800 786 232 06 05 Notes Sunbeam Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www sunbeam com au E is a registered Trademark of Sunbeam unbeam Corporation Limited ACN 000 006 771 Sunbeam Corporation Limited 2005
12. r Use your egg cooker on a flat level surface To prevent damage to the appliance do not use concentrated cleaning agents when cleaning use a soft cloth and mild detergent Sunbeam are 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 young children or infirm persons unless they have been adequately supervised by a responsible adult to ensure that they can use the appliance safely Young children should be supervised to ensure that they do not play with the appliance Never leave an appliance unattended while in use Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a
13. r sounds to indicate eggs are ready Poaching trays Poach 1 or 2 eggs at a time Also ideal for cooking plain or savoury omelettes Steaming rack Ideal for steaming a variety of vegetables 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 a 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 sS on the measuring cup and fill the cup to the line marked 2 For 3 hard boiled eggs refer to the section marked Ho on the measuring cup and fill to the line marked 3 See figure 1 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 pierc
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