Oster 4716 Bedienungsanleitung

Automatic

Egg Cooker/Poacher

IMPORTANT SAFEGUARDS!

When using electrical appliances, basic safety precautions

should always be followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. o protect against electrical hazards, do not immerse

cord, plug or Egg Cooker base in water or any liquid.

4. Close supervision is necessary when any appliance is

used by or near children.

5. Unplug from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts.

6. Do not operate any appliance with a damaged cord

or plug or after the appliance malfunctions or has been

dropped or damaged in any manner. Return appliance to

the nearest authorized service facility for examination,

repair, or electrical or mechanical adjustment.

7. he use of accessory attachments not recommended by

the appliance manufacturer may cause hazards.

6. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or

touch hot surfaces.

10. Do not place on or near a hot gas or electric burner, or

in a heated oven.

11.

Do not use appliance for other than intended use.

12. Extreme caution must be used when moving an

appliance containing hot liquids.

13. !"A short power supply cord is provided to reduce the

hazards resulting from being entangled in or tripping

over a longer cord.

#"Longer cord sets or extension cords are commercially

available and may be used if care is exercised in their use.

If a longer cord set or extension cord is used (1) he

marked electrical rating of the cord or extension cord

should be at least 6 amperes, 120 volts and, (2) the longer

cord should be arranged so that it will not drape over

the counter top or table top where it can be pulled by

children or tripped over accidentally.

SAVE THESE INSTRUCTIONS!

Note: his Egg Cooker is designed for household use only.

Instructions

You may cook one to eight eggs in the shell or poach one to four

eggs in your Egg Cooker. he degree of doneness depends upon

the amount of water used and may be affected by the size and

temperature of the eggs, the altitude, and the number of eggs being

cooked. If, after the first time you use your Egg Cooker, the eggs

are not done to your personal taste, use a little less water for softer

eggs, and a little more water for harder eggs.

hree water levels are located in the base of the Egg Cooker for

soft-cooked, medium-cooked or poached eggs, and

hard-

cooked eggs.

How To Use Your Egg Coo er

Fill Egg Cooker base to correct water level, pouring from a small

pitcher or measuring cup. DO NO HOLD UNDER AP O FILL.

For soft-cooked eggs fill to first step in “well” (about 2 tablespoons

or 30 ml). For medium-cooked or poached eggs, fill to second step

in “well” (about 3 tablespoons or 45 ml). For hard-cooked eggs, fill

to line for Hard-Cooked Eggs. (About 7 tablespoons or 105 ml).

hese recommended levels are based on

eggs. More water may

be required for fewer than 8 eggs.

For

Soft

or Hard-Coo ed Eggs

Fill base to proper water level. Place egg rack inside the base.

Pierce the large end of egg by pressing firmly on the needle located

in the center of the egg rack. Set seven eggs in position on rack,

large end down. he eighth egg rests in the center of rack. Place

cover on base and push control button. he button will glow. his

indicates that Egg Cooker is working. he Egg Cooker shuts off

automatically and the eggs are ready to serve when a click is heard

and the light goes off. Remove eggs immediately to prevent the

heat of Egg Cooker from continuing to cook eggs.

Cover

Poaching

Hard/Soft Coo ed

For Perfect Poached Eggs

Lightly coat the poaching dish with butter, vegetable oil or a

vegetable spray Pour water into cooker base, filling to second

step in well (about 3 tablespoons or 45 ml). Place inverted egg

rack in Egg Cooker base, and then place poaching dish over

inverted egg rack. Add one to four eggs, cover and push control

button.

When light goes off, remove cover and lift out poaching dish by

grasping plastic handle in center of dish. Loosen and remove

eggs from dish, using a rubber spatula.

Note:

Remove eggs immediately after light goes off to prevent

overcooking.

To coo additional eggs immediately after using,

the Egg

Cooker must be cooled in order to restart the cooking cycle.

cool unit rapidly, unplug unit and add a cup of cold water

or several ice cubes to Egg Cooker base for about three minutes.

Dry the base and begin normal cycle again. Use 120 volts,

A.C. only!

If control button is unintentionally pushed,

the light will glow

as soon as unit is plugged in. Should this occur, simply unplug unit

until ready to start cooking process. You may also interrupt

cooking cycle by unplugging unit.

Care and Cleaning.

DO NO IMMERSE BASE IN WA ER!

2. Remove cord from electrical outlet.

3. After egg cooker base has cooled, clean thoroughly.

4. o remove mineral deposits from base surface, immediately

following cooking, fill unit base with water and let stand several

minutes. Wash with clean damp cloth. Dry with absorbent towel.

( o remove built-up mineral deposits, fill base with 1 cup (250 ml)

water combined with 1 tablespoon (15 ml) cream of tartar. Plug

unit in and let heat 10 minutes. Unplug unit, remove water and

wipe with a damp sponge.)

5. o clean mineral deposits from egg rack, sprinkle with baking

soda and rub with a damp cloth. Rinse and dry.

clean poaching

tray, set it aside to cool after removing eggs.

Do not soak the tray in water. Any egg residue that is left will flake

out easily using a dry paper towel.

7. Clean cover in warm, soapy water,

6. Any servicing required must be performed by an authorized

service facility.

NO WASH ANY PAR S OF EGG COOKER IN

AU OMA IC DISHWASHER.

8 hard-coo ed eggs,

teaspoon (2 ml) salt

coarsely chopped

teaspoon (1 ml) onion salt

2 cups (500 ml)

diced

celery dash of pepper

1 cup (250 ml) salad dressmg

l-1/2

tablespoons (22 ml) butter,

1 tablespoon (15 ml) melted

chopped parsley

slices

dry bread,

crumbed

3/4

teaspoon (3 ml) dry mustard cup (75 ml) chopped pecans

Preheat oven to F C). Combine eggs, celery, salad

dressing, parsley and seasonings; mix. Spoon into a buttered

shallow

(l-1/2

liter) casserole. Combine butter,

bread crumbs and pecans. Sprinkle on casserole and bake

25-30

minutes.

Yield: 4-6 servings

Sunday Brunch Treat

1 can ounces or 305 g)

cream of mushroom soup,

undiluted

1 chic en bouillon cube

1 can (8 ounces or 227 g)

mushrooms, drained or

pound (227 g) fresh

mushrooms, sliced

3poachedeggs

3 English muffin halves, toasted

Combine cream of mushroom soup, bouillon cube and

mushrooms. Heat over med-lo heat. Fill “well” of Egg Cooker

with water. Season poaching dish and poach 3 eggs. Place

poached eggs onto English muffin halves. Spoon over sauce

and garnish with parsley, if desired.

Yield: 3 servings

Eggs Florentine

1 cup (250 ml) medium white sauce 1 pac age (10 ounces or 280 g)

4 tablespoons (60 ml) grated frozen chopped spinach,

Parmesan cheese coo ed and drained well

4poachedeggs

Prepare white sauce and add cheese. Mix well and set aside.

Spread spinach in a shallow buttered one-quart (1 liter) baking

dish and make four depressions in spinach. Place a poached

egg in each depression and pour sauce over eggs. Broil about

4” (10 cm) from heat until bubbly and lightly browned.

Yield: 4 servings

English

muffins,

split.

toasted and buttered

slices

cooked Canadian bacon

4poachedeggs

1 recipe Hollandaise or cheese sauce

Place a muffin half on each heated serving plate, top with

a slice of bacon and a poached egg. Spoon sauce over egg

and serve immediately.

Yield: 4 servings

Egg-Tuna Sandwich

4 tablespoons (60 ml) salad dressing

slice

medium onion

2 teaspoons (10 ml) lemon juice

teaspoon (2 ml) prepared mustard

teaspoon (2 ml) salt

teaspoon (1 ml) celery salt

1 can (7 ounces or

196

g) tuna

fish,

drained

4 hard-cooked eggs, quartered

Put all ingredients except eggs into Blender container, cover

and process at MIX (LO) until blended. Empty into a bowl.

Blender chop eggs two at a time and add to ingredients in

bowl. oss lightly to mix.

Yield: 6 sandwiches

Eggs Divan Supreme

2 packages (10 ounces or 280 g)

frozen broccoli spears, thawed

3 tablespoons (45 ml) flour

teaspoon (2 ml) salt

and well

drained

dash of white pepper

1 medium onion, cut in

eighths

1/2cup

(125 ml) Swisscheese

3 tablespoons (45 ml) butter cubes

or margarine

cup (125 ml) grated Parmesan

3 cups (750 ml) cooked ham pieces

cheese

or 6cm) thick

3 tablespoons (45 ml) dry

3/4

cup (200 ml) chicken broth white

wine

3/4 cup (200 ml) milk

hard-cooked eggs, sliced

Cook broccoli according to package directions. Blender chop

onion. Melt butter in medium saucepan and saute onion lightly.

Add ham pieces and stir until heated and lightly browned.

Put remaining ingredients except wine and eggs into Blender

container, cover and process at LIQUEFY (HI) until smooth.

Pour into saucepan and cook over medium heat, stirring

constantly until thickened. Add wine and mix well. Arrange

broccoli spears in a buttered casserole and arrange eggs on

top. Pour sauce over and sprinkle lightly with paprika. Broil

6” (15 cm) from heat source until hot and bubbly and top is

nicely browned.

Yield: 6 servings

Devlish Egg Treat

4 tablespoons (60 ml) cold water teaspoon (1 ml) hot pepper sauce

1 envelope unflavored gelatin

cup (125 ml)

boiling

water

green pepper, cut

pieces

cup (125 ml) mayonnaise

1 cup (250 ml) celery pieces

teaspoon (3 ml) salt

4 hard-cooked eggs, quartered

Put cold water and gelatin into Blender container. Cover

and process at S IR (LO) to soften. Remove feeder cap, add

boiling water and continue to process until gelatin is dis-

solved. If gelatin granules cling to container, turn off motor,

remove cover and use rubber spatula to keep ingredients

around processing blades. Replace cover, process at LIQUEFY

(HI) and add mayonnaise, salt and hot pepper sauce through

feeder cap opening. Stop blender and add remaining ingredi-

ents. Cover and process at GRIND (HI) 2 cycles. Pour into

3-CUP

(750 ml) mold or bowl. Chill until firm, about 3 hours.

Yield: 4-6 servings.

Low Cholesterol Egg Substitutes

Lightly coat the poaching dish with vegetable oil or a vegetable

spray. Pour water into cooker base up to the line for Hard-

Cooked Eggs. Place inverted egg rack in cooker base, then

place poaching dish over inverted egg rack. Divide 1 cup

(250 ml) thawed Frozen Egg Substitute among the 4 poaching

cups, Cover and push control button. When light goes off,

remove eggs from dish immediately to prevent overcooking.

Eggs may be served hot or cooled and used in recipes calling

for hard-cooked eggs.

223165 Rev. A P.N. #103589-0

Sunbeam-Oster Household Products, 1992

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