Poach & Boil Instruction Booklet EC1300 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s safety precautions 3 Features of your Sunbeam Poach & Boil 4 Boiling eggs 6 Poaching eggs & savoury omelettes 7 Using the steaming rack 8 Care and cleaning 8 Egg tips 9 Recipes 10 Important instructions – retain for future use.
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 piercer. 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.
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. 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.
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. 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. Boiling eggs Important: Avoid injuries from the egg piercer. Up to 6 eggs can be cooked at one time. 3. Position the egg rack over the heating vessel and place the eggs in the egg rack with the large ends facing down. 1.
Poaching eggs & savoury omelettes 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.
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.
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.
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.
Recipes continued Eggs Benedict 3 egg yolks 1 tablespoon lemon juice 1 tablespoon water 125g butter, melted Salt & 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. Do not allow sauce to boil or it will separate.
Heading 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 & cut into thick chunks 2 tablespoons olive oil 2 tablespoons lemon juice 1 x 185g can Tuna Slices in Olive Oil 4 hardboiled eggs, quartered ½ 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.
‘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 more information or advice on this or any other Sunbeam appliance, visit www.sunbeam.com.
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Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2005.
