Sunbeam Egg Cooker Ec1300 Users Manual

EC1300 to the manual 404bf0c3-1387-4d79-9801-332d69c841cb

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Please read these instructions carefully

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Poach & Boil™

Instruction Booklet

EC1300

Contents

Important instructions – retain for

future use.

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

3

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.

• 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 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.

• 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 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.

4

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.

5

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.

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.

6

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.

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.

4. Place the cover over the eggs.

Important: 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:

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.

Figure 1

7

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.

Important: 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:

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.

Poaching Eggs

& Savoury Omelettes

NO. OF BOILED EGGS WATER QUANTITIES

SOFT MED. HARD

1 egg 53ml 83ml 110ml

2 eggs 47ml 78ml 100ml

3 eggs 43ml 72ml 93ml

4 eggs 39ml 66ml 87ml

5 eggs 34ml 57ml 80ml

6 eggs 30ml 51ml 75ml

POACHED, OMELETTE or STEAMING

1 or 2 poached eggs

or steaming 35ml

1 or 2 savoury omelettes 63ml

8

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 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 ' 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 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

setting – depending on the thickness of

the food; more or less water should be used.

For steamed corn cut into cobbettes. Use the

setting as a guide.

For other vegetables, cut into even size

chunks, the harder the vegetable the smaller

the pieces should be. Use the setting

as a 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.

9

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.

Egg Tips

10

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 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.

Egg White Omelette

2 rashers short cut bacon, fat trimmed &

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 & 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.

11

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.

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 & 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.

Recipes continued

12

Heading

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. 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

season with salt & pepper.

Caesar Salad

4 rashers bacon, chopped (optional)

2 eggs

1 small onion, chopped

¼ cup chopped fresh herbs, (parsley, basil,

chives)

1 tablespoon Dijon mustard

3 anchovies chopped (optional)

100mls olive oil

1 tablespoon lemon juice

Salt & 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.

Recipes continued

Notes

14

Notes

Should you experience any difficulties with

your appliance, please phone our customer

service line for advice on 1300 881 861 in

Australia, or 0800 786 232 in New Zealand.

Alternatively, you can send a written claim

to Sunbeam at the address listed below.

On receipt of your claim, Sunbeam will

seek to resolve your difficulties or, if the

appliance is defective, advise you on how

to obtain a replacement or refund.

Your Sunbeam 12 Month Replacement

Guarantee naturally does not cover misuse

or negligent handling and normal wear and

tear.

Similarly your 12 Month Replacement

Guarantee does not cover freight or any other

costs incurred in making a claim. Please

retain your receipt as proof of purchase.

The benefits given to you by this guarantee

are in addition to your other rights and

remedies under any laws which relate to the

appliance.

Our goods come with guarantees that cannot

be excluded under the Australian Consumer

Law and under the New Zealand Consumer

Guarantees Act.

In Australia you are entitled to a

replacement or refund for a major failure and

for compensation for any other reasonably

foreseeable loss or damage. You are also

entitled to have the goods repaired or

replaced if the goods fail to be of acceptable

quality and the failure does not amount to

a major failure.

Should your appliance require repair or

service after the guarantee period, contact

your nearest Sunbeam service centre.

For a complete list of Sunbeam’s authorised

service centres visit our website or call:

Australia

www.sunbeam.com.au

1300 881 861

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz

0800 786 232

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

In the unlikely event that this appliance develops any malfunction

within 12 months of purchase (3 months commercial use) due to

faulty materials or manufacture, we will replace it for you

free of charge.

12 Month Replacement Guarantee

is a registered trademark.

Need help with your appliance?

Contact our customer service team or visit

our website for information and tips on

getting the most from your appliance.

In Australia

Visit www.sunbeam.com.au

Or call 1300 881 861

In New Zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

‘Poach & Boil’ is a 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.

© Copyright. Sunbeam Corporation Limited 2011.

ABN 45 000 006 771

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

Unit 3, Building D

26 Vestey Drive

Mt Wellington Auckland

New Zealand

Sunbeam Corporation is a division of GUD Holdings Ltd. 8/11