Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 11
Eggs
| Number of Eggs | Steaming Time (minutes) | ||
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In the shell (directions below) | 1 | – 12 | 10 – 12 | |
soft cooked | ||||
1 | – 12 | 15 – 17 | ||
hard cooked | ||||
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In a Cup (directions below) | 1 | – 4 | 9 – 11 | |
soft cooked | ||||
1 | – 4 | 12 – 14 | ||
hard cooked | ||||
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Scrambled (directions below | 6 |
| 20 – 22 | |
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Directions for:
1.Eggs in the shell:
•Place eggs in the Steaming Bowls.
•Follow directions in the How to Steam section.
2.Eggs in a cup:
•Crack raw egg into a custard cup which has been sprayed with a
•Season with salt, pepper, butter or margarine, if desired.
•Place cups in Steamer Bowl.
•Follow directions in the How to Steam section.
3.Scrambled Eggs:
•In Rice Bowl, beat 6 eggs together with 2 tablespoons (30 ml) milk.
•Season with salt and pepper, if desired.
•Follow directions in the How to Steam section.
•Stir eggs halfway through cooking. NOTE: Always use oven mitts or pot holders when opening the Steamer during operation.
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