Cuisinart CEC-10 manual Cleaning And Maintenance

Alternatively, you can place the eggs in a large bowl of ice water.

•To peel hard cooked eggs easily, roll gently on the counter using the palm of your hand to crack. Begin peeling from the larger end.

•Hard cooked eggs in the shell will keep for up to one week properly refrigerated. Hard cooked eggs out of the shell should be used immediately.

•Hard cooked eggs that have been colored and displayed decoratively should not be consumed – enjoy their colorful display and discard.

•To serve soft or medium-cooked eggs out 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.

•To serve soft or medium-cooked eggs in a 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.

•Use our provided measuring cup as a guide.

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.

•Poached eggs may be made in advance 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.

•We provide recipes for a variety of omelets

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.

•The omelet pan is for more than just 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.

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