Elite Gourmet EGC007 Automatic Electric Egg Cooker User Manual

Elite Gourmet EGC007 Automatic Electric Egg Cooker

IMPORTANT SAFEGUARDS

The Elite Brand takes consumer safety very seriously. Products are designed and manufactured with our valued consumers’ safety in mind. Additionally, we ask that you exercise a level of caution when using any electrical appliance by following all instructions and important safeguards. When using electrical appliances, basic safety precautions should always be followed, including the following:

1. READ ALL INSTRUCTIONS CAREFULLY.
2.  Remove all packaging and labels from the appliance prior to use.
3. To protect against the risk of electrical shock, do not put cords, plugs, or the appliance in or near water or any other liquid.
4. Keep the appliance away from children when in use.
5. Only use approved ingredients with this product; other foods may damage the appliance.
6. Unplug from the outlet when not in use, during assembly, during disassembly, and before cleaning.
7. Avoid contact with heating parts.
8. Do not operate this appliance with a damaged cord, damaged plug, after the appliance malfunctions, is dropped, or is damaged in any manner.
9. Make sure the Egg Cooker is off before plugging in.
10. Use only Egg Cooker attachments recommended or sold by Elite Gourmet. Others may result in fire, electric shock, or injury.
11. Do not use outdoors.
12. Do not leave eggs in the Egg Cooker after the timer has finished for a prolonged period
13. Do not let the cord hang over the edge of a table, edge of a counter, over the sink or touch any hot
    surfaces.
14. Only use the Egg Cooker on a stable surface.
15. Do not put your hands or other objects into the Egg Cooker while it is in operation. If food spills on the Heating Plate, make sure the Egg Cooker is turned off and cool before cleaning.
16.  Keep hands and utensils away from the Heating Plate while cooking eggs to reduce the risk of severe injury or damage to the Egg Cooker.
17. Internal base and contents (water and eggs) of the Egg Cooker are hot when in use. Let cool before handling/or cleaning.
18. Do not place on or near a hot gas burner, hot electric burner, or in a heated oven.
19. Use extreme caution when handling the Measuring Cup, as it contains a sharp Pin located on the bottom, which may cause injury.
20. When cleaning the body, do not submerge it in any liquid. Instead, use a soft, wet cloth to wipe it
    down.
21. The shell lid becomes very hot while in use. Do not touch it while the eggs are cooking. Let it cool before touching.
22. Be certain the Lid is securely in place before engaging the appliance.
23. Do not open L id when the Egg Cooker is cooking.
24. Make sure to turn off before removing the cord from the wall or the eggs from the Egg Cooker.
25. Do not put the appliance in the refrigerator.
26. Do not use expired eggs, expired egg whites, or expired li quid eggs.

SAVE THESE INSTRUCTIONS. THIS PRODUCT THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY

SHORT CORD PURPOSE

NOTE: A short power cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord.

Longer power supply cords or extension cords are available and may be used if care is exercised in their use. If an extension cord is used: (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the product; (2) the extension cord should be arranged so that it will not drape over the countertop or tabletop where it can unintentionally be pulled on or tripped over by children or pets.

POLARIZED PLUG

If this appliance is equipped with a polarized plug (one blade is wider than the other), please follow the instructions below:

To reduce the risk of electrical shock, this plug is intended to fit into a polarized outlet only one way. If you are unable to fit the plug into the electrical outlet, try reversing the plug. If the plug still does not fit, contact a qualified electrician. Never use the plug with an extension cord unless the plug can be fully inserted into the extension cord. Do not alter the plug of the product or any extension cord being used with this product. Do not attempt to defeat the safety purpose of the polarized plug.

PARTS IDENTIFICATION

CHOOSE YOUR FAVORITE EGGS

BEFORE FIRST USE

The Elite Gourmet Egg Cooker is designed with a thermal sensor that detects when water has fully evaporated from the Heating Plate, signaling it to shut off automatically for perfectly cooked eggs, and the beep alert to sound.

NOTE: Avoid unplugging the Egg Cooker in the middle of the cooking cycle. If doing so, the Egg Cooker will not shut off completely and will turn back on when the unit is plugged back in next. However, the thermal sensor will detect no water on the Heating Plate and will automatically shut off within 30 seconds.

1. Rinse all removable parts in hot, soapy water. DO NOT submerge the body in any liquids. The base can be wiped clean with a damp cloth. Please refer to the Cleaning Instructions for more information.
2. Place the Poaching Tray, Measuring Cup, Omelet Tray, Lid, and Egg Cooking Rack next to the unit.

COOKING EGGS

The cooking times listed below are guidelines on how long to cook eggs for desired doneness. The thermal sensor in the Egg Cooker will automatically shut off when the water has completely evaporated and the eggs are done. The Time Chart provided is for Medium to Large eggs. Jumbo or XL eggs will
require additional water and time for the Egg Cooker to achieve the desired cooking results. For firmer Medium Eggs, allow the eggs to sit covered in the Egg Cooker for an additional 2 to 3 minutes before removing them. For extra firm hard hard-boiled eggs, leave the eggs covered in the Egg Cooker for a
few more minutes after the beep alert goes off.

HOW TO USE YOUR EGG COOKER

SOFT, MEDIUM, AND HARD BOILED EGGS

1. Be sure the Egg Cooker is switched OFF before plugging into power. Remove Lid.
2. Fill the Measuring Cup to the appropriate line with cold water and pour onto the Heating Plate (Fig.1)
   TIP: For best results, use distilled water tap water contains minerals that can cause the Heating Plate to discolor.
3. Place the Egg Cooking Rack over the Heating Plate. The side handles should be facing upward.
   (Fig.2 Optional: If the boiled eggs are erupting during cooking, pierce the larger end of each egg using the Piercing Pin on the bottom of the Measuring Cup. (Fig. 3)
4. Place an egg in each allotted spot on the Egg Cooking Rack.
5. Make sure the holes pierced in the eggs are pointing upwards. Do not let the eggs touch the Heating Plate.
6. Place the LID on top of the unit and push the POWER Button to turn ON The Indicator Light will illuminate. (Fig.4)
7. When the Egg Cooker beeps, the eggs will be cooked. Actual cooking time depends on some eggs and desired doneness (See Cooking Time Chart on p.5 (Fig. 5)
8. When cooking is complete, the power and the Indicator Light will both turn off. (Fig.6)
9. Remove eggs immediately and rinse under cold water to prevent overcooking and make egg peeling easier.

POACHED EGGS:

1. Fill Measuring Cup to the Medium line with cold water and pour onto stainless steel Heating Plate. (Fig. 7)
2. Lightly butter or spray vegetable oil on the Poaching Tray.
3. Break one egg for each poaching section.
4. Place the Egg Cooking Rack over the Heating Plate.
5. Place the Poaching Tray on top of the Egg Cooking Rack. (Fig.8)
   CAUTION: Never place the Poaching Tray or Om elet Tray directly onto the Heating Plate.
6. Place the Lid on top of the unit and press the POWER Button to turn ON. The indicator light will illuminate.
7. When the Egg Cooker beeps, the eggs will be ready.
8. When cooking is complete, the power and the Indicator Light will both turn off. (Fig.9)

OMELET

1. Fill Measuring Cup to the Hard line with cold water and pour onto the Heating Plate. (Fig.10)
2. Lightly butter or spray vegetable oil on Omelet Tray.
3. Break up to 3 eggs into a separate bowl and mix. Add water to desired omelet consistency. If desired, add non-meat ingredients (i.e. chives, mushrooms,) mushrooms,). Pour the beaten mixture into the Omelet Tray. (Fig.11)
4. Place the Egg Cooking Rack over the Heating Plate.
5. Place Omelet Tray on top of Egg Cooking Rack. (Fig.12)
   CAUTION: Never place the Poaching Tray or Om elet Tray directly onto the Heating Plate.
6. Place the Lid on top of the unit and press the POWER Button to turn ON The Indicator Light will illuminate.
7. When the Egg Cooker beeps, the eggs will be ready.
8. For a firmer omelet, leave it in the Egg Cooker for a few extra minutes. It is normal for the omelet to puff up during cooking. Once the Lid is removed, the omelet will shrink back down.
9. When cooking is complete, the power and Indicator Light will both turn off. (Fig.13)

CLEANING AND MAINTENANCE

CAUTION: Base is extremely hot after use. Allow the unit to cool before handling or cleaning.

1. Always unplug your Egg Cooker appliance from the electrical outlet and allow to cool completely before cleaning.
2. Wipe the Heating Plate and Main Body with a wet cloth. DO NOT immerse in water.
3. Wash the Accessories and Lid in the sink with warm, soapy water
4. Place a clean Egg Cooking Rack, Omelet and Poaching Trays, and Measuring Cup inside the Egg Cooker Body to store.

CLEANING THE HEATING PLATE

The stainless steel heating surface will not rust. After a few uses, there may be discoloration to the surface left behind by minerals in your water. It is NOT rust.

1. Remove any mineral deposits left behind from water by wiping the Plate with a paper towel moistened with one tablespoon of white vinegar.
2. You can also use a “magic eraser type scrubber and rub the Heating Plate in a circular motion with warm water.

NOTE: If the unit is not cleaned with white vinegar regularly, minerals naturally occurring in water will build up, causing discoloration of eggshells. However, this does not affect the taste of the eggs.

YOUR EGG COOKER IS NOT DISHWASHER SAFE

TROUBLESHOOTING

EGG COOKER RECIPES

Recipes included in this manual are courtesy of www.recipezaar.com and www.fastcooking.ca.

DEVILED EGGS

Makes 20 servings

• 10 large hard-boiled eggs, cooled just enough to handle*
• 1⁄3 cup mayonnaise
• 1¼ teaspoons Dijon mustard
• 1¼ teaspoons fresh lemon juice
• 1¼ teaspoons Worcestershire sauce
• 2½ tablespoons capers, drained
• ½ teaspoon kosher salt
• 2 pinches freshly ground white or black pepper

1. Peel the cooked eggs and carefully slice them in half lengthwise. Place the egg white halves on a clean work surface.
2. Put the yolks into the work bowl of a food processor fitted with the metal chopping blade; process until no longer grainy, about 45 to 60 seconds.
3. Pulse in the remaining ingredients and process until smooth, about 45 seconds to 1 minute. Taste and adjust seasoning accordingly.
4. You may either carefully scoop the filling into the whites, or for a beautiful presentation, fit a pastry bag with a small star tip. Fill the pastry bag with the egg filling and pipe a large rosette onto each white in place of the yolk. Sprinkle with paprika before serving.

EGG SALAD

Makes about 3 cups

• 10 hard-cooked eggs, completely cooled
• 1 stalk celery, about 4 inches, cut into 1-inch pieces
• ½ cup mayonnaise
• 3 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• 1⁄8 teaspoon freshly ground white or black pepper

NOTE: The egg salad can be made two ways, either pulsed in a food processor for a creamier version, or diced as traditionally served in sandwiches. Both are delicious, you decide which way you prefer.

1. Remove shells from eggs and discard. Cut eggs into quarters and reserve.
2. Place the celery in the work bowl of a food processor fitted with the metal chopping blade. Pulse to chop, about 5 to 10 times; scrape into the work bowl. Add the quartered eggs to the work bowl; pulse 3 to 4 times to roughly chop.
3.  Add mayonnaise, mustard, salt, and pepper.
4. Pulse until mayonnaise and mustard are completely mixed in and the desired texture is reached, 10 to 20 times. FOR DICING INSTRUCTIONS:
5. Remove shells from eggs and discard. First, halve eggs, and then cut each half into 1/4 to ½ inch dice. Reserve in a large mixing bowl.
6. Cut the celery into the same size as the diced eggs, ¼ to ½ inch dice. Put in the bowl with the eggs.

EGGS BENEDICT

Makes 4 servings

• 4 slices Canadian bacon
• 4 poached eggs
• 2 English muffins, split and toasted
• ½ cup hollandaise sauce

1. Heat a large sauté pan over medium high heat. Sauté the Canadian bacon, turning once, until browned, about 2 to 4 minutes per side. Keep warm.
2. On each muffin half, place one slice of the Canadian bacon. Top with a poached egg; finish with about 2 tables poons of hollandaise sauce.

EGGS FLORENTINE

Makes 4 servings

• 4 cups spinach, packed ½
• 1 tablespoon olive oil
• 4 poached eggs
• 2 English muffins, split and toasted
• ½ cup hollandaise sauce

1. In a large sauté pan, heat the oil over medium heat. Add the spinach, a little bit at a time.
2. Cook until bright and just wilted. Keep warm.
3. On each muffin half, evenly distribute the spinach. Place one poached egg on top; finish with the hollandaise sauce (about 2 tablespoons per serving).
4. Serve immediately.

HOLLANDAISE SAUCE

Makes about 1 cup

• 4 egg yolks
• 1 tablespoon lemon juice
• ½ cup melted butter, kept warm
• ½ to ¾ teaspoon kosher salt
• pinch ground white pepper pinch cayenne water, to thin if necessary

1. In a medium bowl, whisk yolks and lemon juice until just thickened. Place the bowl over a pot of simmering, NOT boiling, water; while whisking constantly, whisk the mixture until it has increased in volume and has thickened, about 8 to 10 minutes. The eggs must not cook, so if it seems as though the mixture is getting above body temperature, whisk the mixture off the heat a bit, and then place it back into the pot of water.
2. Once thickened, slowly whisk in the melted butter until completely combined. Stir in spices. If the sauce is too thick, thin it out with some water or extra lemon juice. Use immediately.

HARD-BOILED EGG CASSEROLE

Makes 8 servings

• 10 hard-boiled large eggs, chopped
• 1-1/2 cups diced celery
• 2/3 cup mayonnaise
• 1/2 cup chopped pecans or walnuts
• 2 tablespoons chopped green pepper
• 1 teaspoon finely chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1/2 cup crushed potato chips

1. In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion, salt, and pepper; mix well.
2. Pour into a greased 11×7-in. baking dish. Sprinkle with cheese and potato chips.
3. Bake, uncovered, at 375° for 25 minutes or until heated through.

PESTO-DIJON EGG SALAD SANDWICHES

Makes 4 servings

• 1/2 cup mayonnaise
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons honey, Dijon mustard
• 4 teaspoons prepared pesto
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 hard-boiled large eggs, chopped
• 8 slices of whole wheat bread, toasted
• 4 romaine leaves
• 4 slices of tomato

1. Combine the first eight ingredients in a small bowl. Gently stir in eggs.
2. Spread over four toast slices; top with lettuce, tomato, and remaining toast.

ENGLISH-MUFFIN EGG PIZZAS

Makes 4 servings

• 4 English muffins
• Olive oil
• Tomato slices
• 2 hard-cooked eggs, sliced
• Grated mozzarella
• Oregano
• Kosher salt

1. Toast 8 English-muffin halves and place on a cookie sheet.
2. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (½ an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
3. Broil 5 minutes or until the cheese melts.

RETURN INSTRUCTIONS

RETURNS:

• A. Any return of defective merchandise to the manufacturer must be processed accordingly by first contacting customer service (info@maxi matic.com) to obtain an RA # (Return Authorization Number). We will not accept any returns of merchandise without an applicable RA #.
• B. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit to Maxi Matic, USA:
  • Carefully pack the item in its original carton or other suitable box with sufficient cushioning to avoid damage in shipping.
  • Before packing your unit for return, be sure to enclose:
    • Your name, full address with zip code, daytime telephone number, and RA#,
    • A dated sales receipt or PROOF OF PURCHASE,
    • The model number of the unit and the problem you are having (Enclose in an envelope and tape directly to the unit before the box is sealed. and
    • Any parts or accessories related to the problem?

1. • Maxi Matic, USA recommends that you ship the package via UPS ground service for tracking purposes. We cannot assume responsibility for lost or damaged products returned to us during the incoming shipment. For your protection, always carefully package the product for
     shipment and insure it with the carrier. C.O.D shipments cannot be accepted.
   •  All return shipping charges must be prepaid by you.
   • Once your return has been received by our warehouse, Maxi Matic, USA will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph B.
   • Maxi Matic will pay the shipping charges to ship the repaired or replacement product back to you.

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Elite Gourmet EGC007 Automatic Electric Egg Cooker-FAQs