Egg Cooker & Mini Steamer DeLuxe 262028 - Egg cooker PRINCESS - Free user manual and instructions

Frequently Asked Questions - Egg Cooker & Mini Steamer DeLuxe 262028 PRINCESS

USER MANUAL Egg Cooker & Mini Steamer DeLuxe 262028 PRINCESS

PRINCESS EGG COOKER & MINI STEAMER DELUXE ART. 262028 Read these instructions thoroughly first 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

4. Base with hotplate

9. ON switch with indicator light

The PRINCESS EGG COOKER & MINI STEAMER DELUXE 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, 2 egg trays, a rice container, and a measuring cup.

USING THE EGG COOKER

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 hard- ness 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.

USING THE STEAMER FUNCTION

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.

3. Place the food you wish to steam onto the steam plate.

4. Put 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.

USING THE RICE COOKER

This appliance also has a special rice cooking function. It can be used to serve delicious steamed rice.

1. Put cleaned rice in rice container. Add water to about 5mm above the rice, and leave to

soak for around 15 mins

2. Add a cup (hard 3 mark) of water to water reservoir. Attach egg rack

3. Attach the rice container to egg rack and close the lid

4. Insert the plug into the socket and turn on the appliance by pressing ON/OFF switch.

Turn off the appliance when the buzzer sounds. You can now serve the rice. Note: Certain types of rice may need a longer cooking time. Let the appliance cool down for 15 minutes before using it again.10 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 finished, turn the power off, and wait for the steam to settle down before opening the lid. Be careful, the lid can be very hot.

COOKING GUIDELINES FOR THE STEAMER

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 finished. - 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.11

U.K. WIRING INSTRUCTIONS

The wires in the mains lead are coloured in accordance with the following code: BLUE NEUTRAL BROWN LIVE

As the colours of the wire in the mains lead of this appliance may not correspond with the colour mar- kings 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 With this appliance, if a 13 amp plug is used a 3 amp fuse should be fitted. If any other type of plug is used a 15 amp fuse must be fitted either in the plug or at the distribution board.

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)

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 finely grated Parmigiano-Reggiano (3 tablespoons) Cut broccoli into 4-5 cm wide florets. Peel stem and cut lengthwise into 1 cm 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.12

teaspoon minced shallot 1 small dollop Dijon mustard 1 pinch salt 1 small pinch black pepper 2 teaspoons extra-virgin olive oil

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 emulsified. 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.

tsp ground cumin Juice from

avocado, thinly sliced

pink grapefruit, pith and peel removed, segments separated a few bean sprouts, thoroughly washed Grapefruit-Ginger Dressing

teaspoons grapefruit juice

teaspoon olive oil 1 teaspoon white-wine vinegar

teaspoon chopped fresh ginger Use the measuring cup to pour water into the metal container to hard 6 or medium 4. Season fish 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, coarsely flake the fish; 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

small cucumbers 70 g boneless chicken thighs with skin

teaspoon sesame oil small piece crushed ginger13 For the Sesame Sauce: 1 teaspoon liquid made up from the juices of the cooked chicken (and water if necessary) 1 tablespoon sesame paste

tablespoon roughly ground sesame seeds

tablespoon finely shredded spring onions

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 flesh, 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 toas- ted sesame there is a slight difference in flavour. Unsweetened peanut butter is another possible substitute.

STEAMED MUSHROOM AND PORK RICE

100g minced pork 1 water chestnut 1 dried mushroom 1 dried scallop 1tbsp dried shrimp

rice cup / 120g rice

rice cup / 80ml water Seasonings

tsp sesame oil Pinch of salt and sugar 1tbsp water

1. Clean the rice. Add it into rice container and sock for around 30minutes.

2. Add seasoning into pork and mix well.

3. Dice chestnut. Soak mushroom tender and dice. Soak dried scallop and dried shrimp

4. Mix all ingredients well.

5. Add a full cup of water to hotplate. Place the egg rack in position and place the rice

container on egg rack. Close the lid tightly and turn the switch to the ON position.

6. After steaming for 10 minutes, add pork ingredients.

7. You can serve after steaming for further 12 minutes.14