Classic Egg Cooker & Mini Steamer 262008 - Egg cooker PRINCESS - Free user manual and instructions

Frequently Asked Questions - Classic Egg Cooker & Mini Steamer 262008 PRINCESS

USER MANUAL Classic Egg Cooker & Mini Steamer 262008 PRINCESS

Instructions for use

Mode d'emploi

Anleitung

Read these instructions thoroughly and keep them for future reference. Check that the voltage in the house is the same as that of the appliance which must be connected to an earthed socket.

DESCRIPTION

1. Lid
2. Steam plate
3. Egg rack
4. Base with hotplate
5. Measuring cup
6. OFF switch
7. ON switch with indicator light

The PRINCESS CLASSIC EGG COOKER & MINI STEAMER is finished in brushed stainless steel. This fully automatic egg cooker with steamer function is suitable for boiling up to 6 eggs at once.

When the food is ready the built-in buzzer will sound to indicate this. The egg cooker with steamer function has an on switch with indicator light, an off switch, an egg rack, a steam plate, a transparent lid and a measuring cup.

USING THE EGG COOKER

Warning: Please use the egg pricker with care to avoid injury! Prick a hole in the rounded ends of the eggs to be boiled. This stops the eggs from cracking. Fill the measuring cup with water up to the mark for the number of eggs you are boiling. Also allow for the hardness of the eggs (see the measuring cup). Pour the water on to the egg cooker hotplate. Note: the scale is for medium size eggs. If you want the eggs to be a little harder add a little more water. Use a little less water for softer eggs. Experiment until you have found the ideal quantity of water for yourself.

Put the egg rack on the bottom of the egg cooker. Put the eggs in the egg rack and then put the transparent lid on the appliance. The lid has holes to allow the steam produced while boiling to escape. Make sure these holes are kept uncovered!

Put the plug in the socket and switch on the appliance using the on/off switch. The buzzer will sound when all the water has evaporated. Switch the appliance off again. Take the lid off the appliance (N.B.: the lid will be hot!). Remove the eggs still in the rack using the handles and cool them rapidly in cold water. Note: let the appliance cool down for 15 minutes before using it again.

This appliance is not only ideal for boiling eggs but also for steaming foods.

Many variations are possible.

1. Use the measuring cup to pour water onto the hotplate.
2. Place the egg rack and the steam plate onto the metal container.

Position the steam plate in the centre of the egg rack so it can't become dislodged.

1. Place the food you wish to steam onto the steam plate.
2. Place the transparent lid on the appliance.

Please note: if the food is moist the dish may become watery. Ensure that the food does not touch the lid. If you follow these instructions your food will be steamed perfectly.

Tips for using the mini steam cooker

One of the features of this device is that when steaming the volume of water may need to be increased.

Never add more water than the hard 1 mark on the measuring cup.

• When using the steamer with frozen goods, the cooking times may vary depending on the amount of water that comes out of the food. Also, please note that steaming times may vary depending on the volume of food in the steamer.
• When the volume of food is small, increase the amount of water 1-2 gradations above the recommended amount.
• After cooking, first wait for 15 minutes before you begin cooking again.
• If you stop steaming before cooking has nished, turn the power off, and wait for the steam to settle down before opening the lid. Be careful, the lid can be very hot.

Item Weight per item (g) Number Volume of water Volume of water

(chilled) (frozen)

Large pieces of meat About 135g 2 Hard 1 n/a

Medium pieces of meat About 65g 2 Hard 6- medium 2 Hard 1- Hard 2

Small pieces of meat About 35g 3 Medium 2 Hard 3- Hard 4

Dim sum About 25g 8 Hard 6- medium 2 Hard 5- Hard 6

Please use cooked noodles and dim sum.

CLEANING

FIRST UNPLUG THE CORD FROM THE SOCKET!

The outside of the base can be cleaned with a damp cloth (never immerse it in water or other liquid). The separate parts can also be wiped clean with a damp cloth. If necessary these can also be cleaned in soapy water. Remove any scale from the hotplate after each use. If the chalky deposits become worse the hotplate can be cleaned using a mixture of 50% water and 50% vinegar. When doing this do not put the egg rack and the lid on the appliance. Plug the appliance in and boil the mixture for a few minutes.

Repeat this a few times. Then clean the hotplate thoroughly with water.

PRINCESS TIPS

• Never immerse the base of the appliance in water or any other liquid.
• Always unplug the appliance before cleaning or if any fault develops.
• Never cover the steam holes in the lid.
• Remember that there will be steam underneath the lid which will escape through the openings.
• The lid gets very hot during steaming. Do not open the lid until you have nished.
• Always switch off the appliance when the buzzer sounds. If you leave the buzzer on for too long, it may become damaged.
• Make sure the appliance has completely cooled down before moving it.
• Leave the appliance to cool down for 15 minutes before re-using.
• The inside edge and the various parts become very hot. Ensure that children cannot reach it and be careful yourself.
• Ensure that the appliance is not so close to the edge of a table, working top, etc., that someone could knock it over. Do not allow the cord to hang over the edge or on the floor, as someone may become entangled or trip over it.
• Do not use the appliance if it is damaged or if the cable is damaged. Instead, send it to our service department.
• Do not place the appliance on or directly adjacent to a warm hotplate or other source of heat.
• The appliance must be connected to an earthed socket.
• This appliance is intended for normal household use only.
• Children should be supervised to ensure that they do not play with the appliance.
• The use of this appliance by children or persons with a physical, sensory, mental or motorial disability, or lack of experience and knowledge can give cause to hazards. Persons responsible for their safety should give explicit instructions or supervise the use of the appliance.

U.K. WIRING INSTRUCTIONS

The wires in the mains lead are coloured in accordance with the following code:

BLUE NEUTRAL

BROWN LIVE

GREEN/YELLOW EARTH

As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows:

The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black.

The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L or coloured red.

The wire which is coloured GREEN/YELLOW must be connected to the terminal which is marked with the letter E or ± and is coloured GREEN or GREEN/YELLOW

WARNING: THIS APPLIANCE MUST BE EARTHED

RECIPES

STEAMED "POACHED" EGG, SAUSAGE AND ASPARAGUS (1 PORTION)

1 egg (broken into the foil case)

1-2 sticks of asparagus

2-3 hotdog sausages

Salt and pepper to taste

Method

1. Transfer the egg to the foil case. Add salt and pepper to taste.
2. Cut the asparagus into bite size pieces. Cut into the sides of the sausage (without cutting right through) if desired.
3. Using a measuring cup, pour water into the metal plate to medium 4 or 5. Put the egg rack and the steam plate in position; place the egg, asparagus and sausage on top, but not too close to the sides.
4. Close the lid tightly and turn the switch to the ON position.
5. As soon as the buzzer sounds, immediately turn the switch to the OFF position. When the steam has settled down, remove the lid.
6. The dish is ready to serve.

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN

170g broccoli (1 large bunch), tough stems discarded
2 teaspoons extra-virgin olive oil
10g nely grated Parmigiano-Reggiano (3 tablespoons)

Cut broccoli into 4 - 5cm wide orets. Peel stem and cut lengthwise into 1cm wide sticks.

Use the measuring cup to pour water into the metal container to medium 4 or 5.

Steam broccoli on the steam plate until tender for 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE

175g medium asparagus, trimmed (1 to 2)
1 teaspoon Sherry vinegar
1/2 teaspoon minced shallot
1 small dollop Dijon mustard
1 pinch salt
1 small pinch black pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon nely chopped fresh tarragon
1/2 large egg, hard-boiled

Use the measuring cup to pour water into the metal container to medium 3 or 4. Steam asparagus on the steam plate until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream. whisking until emulsied. Whisk in tarragon.

Force the half egg through a coarse sieve into a bowl. Toss asparagus with 1 teaspoon vinaigrette and serve it onto a plate. Spoon remaining dressing over asparagus and top with egg.

STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING

Salad

100g salmon llet, cut if necessary to t on the steamer

1/4 tsp ground cumin

Juice from 1/2 lime (about 1 / 2dl

2 cups mixed baby greens

1/4 avocado, thinly sliced

1/4 pink grapefruit, pith and peel removed, segments separated

a few bean sprouts, thoroughly washed

Grapefruit-Ginger Dressing

1 1/2 teaspoons grapefruit juice
1/2 teaspoon olive oil
1 teaspoon white-wine vinegar
1/4 teaspoon chopped fresh ginger

Use the measuring cup to pour water into the metal container to hard 6 or medium 4. Season sh with salt, pepper, cumin, and lime juice and steam on the steam plate until tender, about 6 minutes per side. Set aside 10 minutes to cool. Mix dressing ingredients in a small bowl. With a fork, coarselyake the sh; toss with greens and just enough dressing to lightly coat leaves. Place the salad onto a plate.

Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.

STEAMED CHICKEN SALAD WITH SESAME SAUCE

Mushi Dori no Gomadare Salad

Sesame sauce using the juices from cooked chicken is so easy to prepare. This style of dressing with sesame (gomadare) is very common in Japanese cooking and is used for both meat and vegetables. This particular chicken dish makes a lovely appetizer, but it also goes very well with cold noodles.

1 spring onion
salt and pepper
1/2 small cucumbers
70g boneless chicken thighs with skin
1/4 teaspoon sake
1/4 teaspoon sesame oil
small piece crushed ginger

For the Sesame Sauce:

1 teaspoon liquid made up from the juices of the cooked chicken (and water if necessary)
1 tablespoon sesame paste
1/2 tablespoon soy sauce
1/2 tablespoon superfine sugar
1 teaspoon rice vinegar
1/4 teaspoon chilli paste or to-ban-jan
1/2 tablespoon roughly ground sesame seeds
1/2 tablespoon nely shredded spring onions
1/2 teaspoon nely chopped ginger
1/2 teaspoon finely chopped garlic

1. Finely chop the spring onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.
2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the esh, then rinse. This lessens the aroma of the cucumber and gives it a good green colour. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.
3. Use the measuring cup to pour water into the metal container to hard 2 or medium 6. Pierce the chicken pieces with a skewer and place on the steam plate. Add the salt, pepper, and oil and then place the green part of the onion and the crushed ginger on top. Steam the chicken until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.
4. Remove the chicken from the skewer and place in a serving dish. Mix in the cucumber and put the chopped onion on top.
5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.

Ingredients note:

Gomadare - meaning "dressed with sesame sauce" - can be made either with ready-made sesame paste or, more traditionally, by grinding toasted sesame seeds to a rough paste in a suribachi (pestle and mortar). Tahini, a Greek-style sesame paste is a reasonable and easily available substitute, but as it is not made from toasted sesame there is a slight difference in flavour. Unsweetened peanut butter is another possible substitute.

PRINCESS CLASSIC EGG COOKER & MINI STEAMER ART. 262008

ANGKOKT BROCCOLIMED OLIVOLJA OCH PARMESAN

170g broccoli(1storbit),kassera de hardsa stjalkarna

2 teskedar extra-virgine olivolja

10 g nt riven Parmigiano-Reggiano (3 teskedar)

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