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6
Alternatively, you can place the eggs in a
large bowl of ice water.
• Topeelhardcookedeggseasily,rollgently
on the counter using the palm of your hand
to crack. Begin peeling from the larger end.
• Hardcookedeggsintheshellwillkeepfor
up to one week properly refrigerated. Hard
cooked eggs out of the shell should be
used immediately.
• Hardcookedeggsthathavebeencolored
and displayed decoratively should not be
consumed – enjoy their colorful display and
discard.
• Toservesoftormedium-cookedeggsout
of the shell, break the shell through the cen-
ter of the egg with a knife. Use a teaspoon
to scoop the egg out of each half onto a
serving dish or piece of toast.
• Toservesoftormedium-cookedeggsina
cup, place the egg in a cup, small end
down. Slice off the large end, about one
inch from the top, using a knife or egg scis-
sors. Eat from the shell with a teaspoon or
serve with toast strips to dip in the soft yolk.
• Useourprovidedmeasuringcupasaguide.
If you tend to like your eggs cooked a bit
more well done, fill to the higher end of the
water range. If you prefer your eggs slightly
runnier, fill to the lower end of the water
range. You will find this is most useful when
preparing poached
eggs, but you may find a need to play with
the water amounts for the other types of
eggs as well.
• Poachedeggsmaybemadeinadvance
and then reheated prior to use. When doing
so, undercook the eggs slightly by using
less water, and then immediately cool by
placing in the refrigerator. To re-warm, place
in a bowl of warm water, and then drain on
a plate lined with paper towels.
•
Before using either the poaching tray or the
omelet tray, always brush with butter or light-
ly coat with oil or a nonstick cooking spray.
• Weproviderecipesforavarietyofomelets
on page 9. Be creative and use your favorite
fillings. Start with 3 eggs, 2–3 tablespoons
of milk or water, and then up to 3 table-
spoons of any vegetables, cheese and/or
seasonings that you wish.
• Theomeletpanisformorethanjust
omelets. We give you a delicious recipe for
chocolate chip bread pudding, but you can
make any flavors, savory or sweet, using the
same amounts of ingredients. For a sweet
breakfast treat, try making an individual
French toast with sliced or cubed bread,
and the other usual ingredients (eggs, milk,
cinnamon, vanilla extract, etc).
CLEANING AND
MAINTENANCE
Always unplug your Cuisinart
®
Egg Central
appliance from the electrical outlet before
cleaning.
Wash all removable parts in hot, soapy water
or in the top shelf of a dishwasher.
Clean heating plate with a damp cloth.
Remove any mineral deposits left behind from
water by wiping plate with a paper towel
moistened with one tablespoon white vinegar.
This also works as an antibacterial agent.
CAUTION: Base is extremely hot after use.
Allow unit to cool before handling or cleaning.
NOTE:
If unit is not cleaned with white
vinegar on a regular basis, minerals naturally
occurring in water will build up and cause dis-
coloration of eggshells. However, discoloration
of the eggshells does not affect the taste of
the eggs.
Wipe main body housing with a damp cloth.
DO NOT immerse in water.
Use the cord wrap feature located underneath
the unit to store extra cord.
Place clean cooking racks, omelet and poach-
ing trays, beaker and egg holders inside the
Egg Central appliance to store.
Any other servicing should be performed by an
authorized service representative.