Sunbeam Egg Cooker EC1300 User Manual

Poach & Boil™  
Instruction Booklet  
EC1300  
Please read these instructions carefully  
and retain for future reference.  
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Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM EGG COOKER.  
• Use your egg cooker on a flat, level surface.  
• Ensure the steam vent faces away from you at  
all times.  
• Avoid injuries from the egg piercer.  
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.  
• 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.  
• 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.  
• 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.  
• 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.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
3
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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.  
4
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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.  
5
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Boiling Eggs  
Before the first use  
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.  
Wipe over the heating vessel with a damp  
cloth. Wash the plastic parts in warm soapy  
water, rinse and dry.  
Important: Avoid injuries from the egg piercer.  
Boiling Eggs  
3.Position the egg rack over the heating  
vessel and place the eggs in the egg rack  
with the large ends facing down.  
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.  
4.Place the cover over the eggs.  
Important: Ensure the steam vent faces away  
from you.  
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.  
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  
10 minutes  
12 minutes  
Medium  
Hard  
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.  
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.  
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.  
Pierce the large end of the egg using the  
egg piercer which is on the underside of  
6
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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.  
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  
Eg. If poaching eggs, fill to the line on the  
Omelette  
10 minutes  
measuring cup marked  
.
The volume of water needed for poaching  
eggs or cooking omelettes is marked on the  
measuring cup.  
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.  
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.  
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.  
Note: Less water is required if more eggs or  
larger eggs are being used.  
WATER QUANTITIES  
NO. OF BOILED EGGS  
SOFT  
MED.  
83ml  
78ml  
72ml  
66ml  
57ml  
51ml  
HARD  
110ml  
100ml  
93ml  
87ml  
80ml  
75ml  
1 egg  
2 eggs  
3 eggs  
4 eggs  
5 eggs  
6 eggs  
53ml  
47ml  
43ml  
39ml  
34ml  
30ml  
POACHED, OMELETTE or STEAMING  
35ml  
63ml  
1 or 2 poached eggs  
or steaming  
1 or 2 savoury omelettes  
7
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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.  
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  
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.  
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.  
3.Place the steam rack onto the egg rack.  
4.Place the desired foods onto the steam  
rack. Place cover on.  
For steamed corn cut into cobbettes. Use the  
setting as a guide.  
Important: Ensure the steam vent faces away  
For other vegetables, cut into even size  
from you.  
chunks, the harder the vegetable the smaller  
the pieces should be. Use the  
as a guide.  
setting  
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  
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.  
'cook  
' if you wish the buzzer to sound  
when cooking has completed.  
Care and Cleaning  
After each use  
Turn the power off and unplug from the  
power outlet.  
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.  
To clean the plastic parts  
Wash the cover, egg rack, poaching trays and  
steaming rack in warm soapy water, rinse and  
dry thoroughly.  
Important: Do not immerse the unit in water  
or any other liquid.  
Note: Do not clean any parts in a dishwasher  
as the high temperatures reached may distort  
the plastic.  
Care is required when handling the egg  
piercer on the measuring cup.  
To clean the heating vessel  
Wipe over with a damp cloth. Do not use  
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Egg Tips  
Eggs are nature’s contribution to ‘fast food’.  
Conveniently packaged, simple to use and  
inexpensive.  
• 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.  
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.  
• 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.  
• 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.  
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Recipes  
Porcini Mushroom Omelette  
6g dry porcini mushrooms  
2 eggs, beaten  
Egg White Omelette  
2 rashers short cut bacon, fat trimmed &  
chopped  
3 medium button mushrooms, sliced  
2 egg whites  
2 tablespoons thickened cream  
2 tablespoons chopped red onion  
2 tablespoons grated low fat cheddar  
1 tablespoon chopped chives  
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.  
1. Heat a non-stick frying pan over medium  
heat; add bacon and cook 1-2 minutes or  
until golden & crispy.  
2. Combine all ingredients and mix well.  
2. Add sliced mushrooms and cook 1-2  
minutes or until softened. Remove from  
heat and cool slightly.  
3. Pour evenly into the two, well greased  
poaching trays.  
4. Cook as directed for savoury omelettes  
3. Beat egg whites until soft peaks form; fold  
through cheddar and chives.  
Parmesan Omelette  
2 eggs, beaten  
4. Pour evenly into the two, well greased  
poaching trays.  
2 tablespoons grated parmesan cheese  
2 tablespoons cream, milk or water  
2 tablespoons chopped red onion  
5. Cook as directed for poaching.  
6. Allow omelette to stand for 1 minute  
before removing lid.  
1. Combine all ingredients and mix well.  
2. Pour evenly into the two, well greased  
poaching trays.  
7. Serve omelette topped with mushroom and  
bacon.  
3. Cook as directed for savoury omelettes.  
10  
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Recipes continued  
Eggs Benedict  
Eggs Florentine  
3 egg yolks  
20g butter  
1 tablespoon lemon juice  
1 tablespoon water  
125g butter, melted  
Salt & pepper  
1 clove garlic, chopped  
150g baby spinach leaves  
Squeeze of lemon juice  
4 eggs  
4 eggs  
4 thick slices sourdough, toasted  
Salt & pepper  
2 English muffins, toasted  
4 slices ham or bacon, grilled  
1. Heat butter in a large frying pan over  
medium heat, add garlic and cook 1  
minute.  
1. Place egg yolks, lemon juice and water  
in a heatproof bowl over a saucepan of  
simmering water.  
2. Add spinach and cook until just wilted;  
add lemon juice.  
2. Whisk mixture until it thickens and is well  
combined.  
3. Poach eggs according to directions.  
3. Gradually add melted butter; whisking  
continuously until sauce is smooth and  
thick. Do not allow sauce to boil or it will  
separate.  
4. Top toasted sourdough with wilted spinach  
and poached egg; season with salt and  
pepper.  
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.  
11  
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Recipes continued  
Tuna Nicoise Salad  
Caesar Salad  
100g baby salad leaves  
200g baby green beans, blanched  
2 ripe medium tomatoes cut into wedges  
4 rashers bacon, chopped (optional)  
2 eggs  
1 small onion, chopped  
3 medium Desiree potatoes, boiled & cut  
into thick chunks  
¼ cup chopped fresh herbs, (parsley, basil,  
chives)  
2 tablespoons olive oil  
1 tablespoon Dijon mustard  
3 anchovies chopped (optional)  
100mls olive oil  
1 tablespoon lemon juice  
Salt & pepper  
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 large Cos lettuce, roughly chopped  
75g croutons  
50g shaved parmesan  
1. Scatter salad leaves over a large serving  
platter.  
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. 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.  
2. Cook eggs according to directions to a  
soft boiled stage; remove and plunge into  
chilled water to arrest cooking.  
3. Spoon onto serving platter and top with  
tuna slices, eggs, olives and anchovies.  
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. Drizzle over remaining dressing and  
season with salt & pepper.  
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.  
12  
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Notes  
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Notes  
14  
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12 Month Replacement Guarantee  
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.  
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.  
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.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
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.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
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.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
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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  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘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  
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