Binatone MRFP-8810 D - Manual (Page 12)

12
Eggs and egg dishes
Heating: bread and ready-to-eat meals
When warming breads, do not close the food steamer with the
lid.
Time of heating of ready-to-eat meals depends on tempera-
ture at which these products were stored.
While heating ready-to-eat meals, distribute products evenly
in the rice cup and cover with aluminum foil.
Time of heating of ready-to-eat meals is set experimentally.
MAINTENANCE
AND CLEANING
Scale deposit removal
During the food steamer operation, scale
deposits can form on the water tank (6) walls
and heating element (15). If scale deposit is not
removed, the appliance’s service life reduces
dramatically.
Type
N u m -
ber
of eggs
Ap-
proxi-
mate
time
(min)
Cooking
instructions
Shell egg
boiled egg
hard boiled
egg
Fried eggs
scrambled
eggs
sunny-side
up eggs
Poached eggs
Omelet
1-12
1-12
1-4
1-4
1-4
15-18
19-22
10-12
12-14
7-8
20-22
Prick eggs at the blunt end
with a needle so they do not to
crack during steaming, and
place them into the indents in
detachable bottom of the bas-
ket.
Break fresh eggs into the rice
bowl, add salt, pepper and but-
ter or margarine to your liking.
Pour two cups of water into
the rice bowl. Steam the water.
Carefully break an egg into a
small cup, carefully pour the egg
into the hot water and steam till
cooked.
Beat together 6 eggs and 2
tablespoons of milk in the rice
bowl. Add salt and pepper to
taste. Stir eggs after ten minutes.
1-4