Kambrook KFS300 - Manual (Page 16)

16
Kambrook Essentials Food Steamer
Steaming Chart
continued
Eggs
The following are some handy
guidelines when cooking eggs in the
Kambrook Essentials Food Steamer.
The steamer is ideal for steaming,
poaching and scrambling eggs.
For Cooking Eggs In
The Shell
Use the egg cooking tray for the same
results as boiled eggs in the shell. Eggs
must be pierced once through the
top or base of the egg shell with a
pin or skewer before cooking. Place
eggs onto egg cooking tray with the
pierced end facing upwards.
CAUTION: Do not
boil eggs in the water
reservoir.
For Poached Eggs
Eggs should be cracked into individual
sized heat proof dishes containing a
little water then placed into a steamer
basket for poaching.
For Scrambled Eggs
Beat together eggs with a little milk
or cream then pour into rice/sauce
cooking bowl, place into a steamer
basket, cover with lid and steam for
suggested time, stirring once or twice
during cooking.
NOTE: Large eggs will require
slightly longer cooking times.
Type Quantity Approx. Cooking Time
Steamed in shell, Soft
Medium
Hard
1-12 (x 60g) 8-9 minutes
11-12 minutes
15-16 minutes
Poached Soft
Medium
Hard
4 (x 60g) 6 minutes
7-8 minutes
10 minutes
Scrambled 6 (x 60g) eggs with 1⁄3 cup
milk or cream and seasoning
12-14 minutes
KFS300_IB_FA.indd 16 11/02/10 11:14 AM