Chefman RJ24-V2 Rapid Electric Egg Cooker Poacher User Manual

Chefman RJ24-V2 Rapid Electric Egg Cooker Poacher

Features

1. Lid
2. Base
3. Indicator Light
4. Power Button
5. Measuring Cup
6. Poaching/Omelette Tray
7. Cooking Tray

Operating Instructions

BEFORE FIRST USE

1. Rinse the lid, poaching tray, and cooking rack in hot soapy water. DO NOT submerge the base of the unit. The base can be wiped clean with a damp cloth. Please refer to the User Maintenance section for more information.
2. Place the poaching tray, beaker, and egg holders next to the unit.
3. Position the cooking tray over the base.
4. Place the lid over the cooking tray.
5. Plug in the power cord. Your egg cooker is now assembled for use.

HOW TO USE YOUR ELECTRIC EGG COOKER

For hard, medium, and soft-cooked eggs:

1. Place the egg cooker on a clean, dry surface.
2. Remove the lid and the cooking rack.
3. Determine the consistency of cooked eggs preferred (Hard, Medium, or Soft). Using the measuring cup, locate the consistency and number of eggs to be cooked. Fill to the appropriate line with cold water. For best results, use distilled water, since tap water has minerals that can cause discoloration of the eggs.
4. Pour cold water into the heating plate.
5. Place the cooking rack on top of the base.
6. Rinse the number of eggs desired – cook up to 6 eggs at one time.
7. Place the lid on top of the unit and plug it into the wall outlet. Press the power button to start the cooking process. The indicator light will be lit.
8. When liquid is completely evaporated, the eggs will be cooked to the desired consistency. Cooking time will vary depending on the number of eggs and consistency. See the Approximate Cooking Time chart, page 6.
9. When cooking is complete, a continuous buzzing sound will indicate eggs are ready. Press the power button to turn off the buzzer and indicator light.
10. Unplug the cord from the outlet.
11. Remove eggs immediately to prevent overcooking.
12. Run cold water over eggs.
13. Eggs are now ready to serve. To remove possible mineral buildup on the heating plate, moisten a paper towel with one tablespoon of white vinegar and wipe the heating plate clean.

Cooking times will vary slightly depending on the number and size of eggs, temperature of eggs prior to cooking, temperature and amount of water used, altitude, and length of time eggs remain in the cooker following the cooking cycle.

APPROXIMATE COOKING TIME

FOR POACHED EGGS

1. Place the egg cooker on a clean, dry surface.
2. Remove the lid and cooking tray.
3. Fill the measuring cup to the omelette/poached egg line indicated with cold water. Pour cold water into the heating plate.
4. Lightly butter or spray vegetable oil on the poaching tray.
5. Break one egg for each poaching section – cooks up to two poached eggs.
6. Place the cooking tray on the base and place the poaching tray on top of the cooking tray.
7. Place the lid on top of the unit and plug it into the wall outlet. Press the power button to start the cooking process. The indicator light will be lit.
8. When liquid is completely evaporated, the eggs will be poached.
9. When cooking is complete, a continuous buzzing sound will indicate eggs are ready. Press the power button to turn off the buzzer and indicator light.
10. Unplug the cord from the outlet.
11. Remove eggs immediately to prevent overcooking.
12. Use a small spatula to remove poached eggs from the tray. Number of eggs: 1-2. Approximate cooking time: 7 minutes

FOR OMELETTES

1. Fill the measuring cup to the omelette/poached egg line indicated with cold water. Pour cold water into the heating plate.
2. Lightly butter or spray vegetable oil on omelette/poaching tray.
3. Scramble one egg, then pour into each side of the omelette/poaching tray.
4. Place the cooking tray on the base and place the tray on top of the cooking tray.
5. Place the lid on top of the unit and plug it into a wall outlet. Press the power button to start the
   cooking process. The indicator light will be lit.
6. When the liquid is completely evaporated, the omelette will be ready.
7. When cooking is complete, a continuous buzzing sound will indicate eggs are ready. Press the power button to turn off the buzzer and indicator light.
8. Unplug the cord from the outlet.
9. Remove eggs immediately to prevent overcooking.

Number of eggs: 1. Approximate cooking time: 6 minutes

HELPFUL TIPS & SUGGESTIONS

• When purchasing eggs, choose only those eggs that are stored in a refrigerator case. Refrigerate eggs until ready to use. (For baking, eggs may be placed in a bowl of warm water for 5 to 10 minutes to bring them safely to “room temperature” for best baking results.)
• Don’t know if your eggs are fresh? Place them in a bowl of salted cool water. If they sink, they are fresh – if they float, they are not.
• To prevent the development of bacteria in cooked egg dishes, eggs should not be left at room temperature longer than 2 hours (count preparation as well as serving time.)
• Chill and refrigerate hard-cooked eggs immediately after removing from the Egg Cooker. For best results, plunge cooked eggs into a bowl of ice water – this will stop the cooking process and prevent a dark ring from developing around the yolk.
• Is the egg hard-cooked or raw? Can’t recall which ones you have cooked? Play spin the egg. A cooked egg will spin, a raw egg will wobble.
• Fresher eggs (less than a week old) are harder to peel than those a little older.
• To peel hard-cooked eggs easily, roll gently on the counter, using the palm of your hand to crack. Dip in a bowl of cold water and 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. Cook extra eggs for eating and consider the discarded eggs an inexpensive way to decorate.
• To serve soft or medium-cooked eggs out of the shell, break the shell through the center 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 scissors. Eat from the shell with a teaspoon or serve with toast strips to dip in the soft yolk.

Recipes

DEVILED EGGS

Perfectly cooked eggs from the Chefman Egg Cooker make our version of this American picnic classic simple to prepare. Makes 12 deviled egg halves:

• 6 hard-cooked eggs, completely cooled
• 3 tablespoons low-fat mayonnaise
• 1 tablespoon Dijon-style mustard
• ¼ teaspoon Kosher salt
• 3-5 drops hot sauce

1. Remove shells from eggs and discard. Slice each egg in half lengthwise. Wipe the knife with a paper towel after slicing each egg to prevent the yolk from showing on the white. Remove yolks and arrange whites on a plate.
2. Place the egg yolks in the work bowl of a mini prep processor and pulse to break up 5 times. Scrape the work bowl. Add the mayonnaise, mustard, salt, and hot sauce to taste. Process for 10 seconds on grind; scrape the work bowl. Process 10 seconds on chop; scrape the work bowl.
3. Spoon the deviled yolk mixture into the reserved egg white halves. Or place the deviled yolk mixture in a 1-quart freezer-weight plastic bag. Cut about¼ inch off one corner of the bag. Use the bag to squeeze the yolk mixture into each egg\white half. Refrigerate until ready to serve. Just before serving, sprinkle with paprika or chopped fresh parsley or chives.

Nutritional information per serving (two halves):

• Calories 98 (68% from fat)
• carbohydrates 1 g
• protein 6g
• fat 7g
• saturated fat 2g
• cholesterol 214mg
• sodium 174mg
• calcium 25mg
• fiber Og

Serving Tips:

• If you don’t have a “deviled egg” plate, make a bed of alfalfa or radish sprouts on
  a plate to steady eggs for serving.
• To transport and store deviled eggs safely for a picnic, make the filling and place it in a sealed food storage bag. Place egg whites in a separate storage container. Chill both in a cooler with ice. When you are ready to serve eggs, pipe the chilled filling into the chilled whites.

EGG SALAD

This basic egg salad is great for sandwiches. It can be “dressed up” by adding chopped green onion or shallot, chopped pickles, chopped sun-dried tomatoes or chopped fresh herbs.
Makes about 2 cups/ 4 servings:

• 6 hard-cooked eggs, completely cooled
• ½ stalk celery, about 4 inches, cut into 1-inch pieces
• ¼ cup low-fat mayonnaise
• 2 teaspoons Dijon-style mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground white or black pepper

1. Remove shells from eggs and discard. Cut eggs in quarters and reserve.
2. Place the celery in the work bowl of a food processor. Pulse to chop finely, about 15 times; scrape the work bowl.
3. Add the quartered eggs to the work bowl; pulse 5 times to chop roughly. Add mayonnaise, mustard, salt, and pepper.
4. Pulse until mayonnaise and mustard are completely mixed in and the desired texture is reached, 10- 20 times.

Nutritional information per serving (cup):

• Calories 196 (71% from fat)
• carbohydrates 3g
• protein 11 g
• fat 15g
• saturated fat 4g
• cholesterol 378mg

User Maintenance

CLEANING YOUR ELECTRIC EGG COOKER

• Always unplug your Chefman Egg Cooker from the electrical outlet before cleaning.
• Wash lid, cooking, and poaching trays in hot, soapy water or in the top shelf of a dishwasher.
• Clean the heating plate with a paper towel moistened with one tablespoon of white vinegar. This removes any mineral deposits left behind from the water and also works as an antibacterial agent. You may wipe the heating plate using water and a damp cloth if desired.
• NOTE: If the unit is not cleaned with white vinegar (see above) regularly, minerals naturally occurring in water will build up and cause discoloration of eggshells. However, discoloration of the eggshells does not affect the taste of the eggs.
• Wipe the main body housing with a damp cloth. DO NOT immerse in water.
• Place a clean cooking tray, poaching tray, beaker, and egg holders inside the egg cooker for storage.

Terms and Conditions

CHEFMAN LLC warrants, subject to the conditions stated below, that from the date of purchase, this product will be free from mechanical defects for a period of ONE (1)year. CHEFMAN LLC,at its option, will repair or replace this product found to be defective during the warranty period. Should this product become defective by reason of improper workmanship or material defect during the specified warranty period, CHEFMAN LLC will repair or replace the same, effecting all necessary parts replacements for a period of one year from the date of purchase. Transportation charges on parts, or products in whole, submitted for repair or replacement. under this warranty, must be borne by the purchaser. This warranty is available to consumers only. You are a consumer if you own a CHEFMAN® ELECTRIC EGG COOKER that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

CONDITIONS: This warranty is valid for the original USA retail purchaser from the date of initial retail purchase and is not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty service or replacement. Dealers, service centers, or retail stores do not have the right to alter, modify or in any way, change the terms and conditions of this warranty. Warranty registration is not necessary to obtain warranty on CHEFMAN LLC Products. Save your proof of purchase receipt.

ABOUT YOUR PRODUCT WARRANTY: Most warranty repairs are handled routinely, but sometimes requests for warranty service may not be appropriate. For example, warranty service would NOT apply if the product damage occurred because of misuse, lack of routine maintenance, or shipping. handling. warehousing or improper installation. Similarly, the warranty is void if the manufacturing date or the serial number on the product has been removed or the equipment has been altered or modified. During the warranty period, the authorized service dealer, at its option, will repair or replace any part that upon examination, is found to be defective under normal use and service.

NORMAL WEAR: This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or misuse of the product; improper voltage or current; use contrary to the operation instructions; deviation from instructions regarding storage and transportation; repair or alteration by anyone other than CHEFMAN LLC or an authorized service center. Further, the warranty does not cover Acts of God, such as fire, flood, hurricanes and tornadoes. CHEFMAN LLC shall not be liable for any incidental or consequential damages caused by the breach of any express or implied warranty. Except to the extent prohibited by applicable law, any implied warranty of merchantability or fitness for a particular purpose is limited in duration to the duration of the above warranty. Some states, provinces or jurisdictions do not allow the exclusion or limitation of incidental of consequential damages or limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights that vary from
state to state or province to province.

HOW TO OBTAIN WARRANTY SERVICE: If your CHEFMAN® ELECTRIC EGG COOKER should prove to be defective within the warranty period, we will repair it. Or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-BBB-315-6553 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Chefman, This warranty is effective for the time periods listed above and is subject to the conditions provided for within this policy. CHEFMAN is a registered trademark of PLUS ITS CHEAP, LLC.

For more manuals by Chefman, visit ManualsLibraryy

Chefman RJ24-V2 Rapid Electric Egg Cooker Poacher-FAQs