POACH & BOIL User Guide - EC1300 - Sunbeam
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POACH & BOIL™ EC1300
User Guide
EC1300_17EM2.indd 1 5/10/17 13:48Contents Sunbeam’s Safety Precautions
Sunbeam’s Safety Precautions 3 SAFETY PRECAUTIONS FOR YOUR
SUNBEAM EGG COOKER. • Use your egg cooker on a flat, level surface.
Features of your Sunbeam Poach & Boil 4
• Ensure the steam vent faces away from you at • To prevent damage to the appliance, do
Boiling Eggs 6 all times. not use concentrated cleaning agents when
Poaching Eggs & Savoury Omelettes 7 • Avoid injuries from the egg piercer. cleaning, use a soft cloth and mild detergent.
Care and Cleaning 8
Egg Tips 9 Sunbeam is very safety conscious when • Do not use an appliance for any purpose
Recipes10 designing and manufacturing consumer products, other than its intended use.
but it is essential that the product user also • Do not place an appliance on or near a hot gas
exercise care when using an electrical appliance. flame, electric element or on a heated oven.
Listed below are precautions which are essential • Do not place on top of any other appliance.
for the safe use of an electrical appliance: • Do not let the power cord of an appliance hang
• Read carefully and save all the instructions over the edge of a table or bench top or touch
provided with an appliance. any hot surface.
• Always turn the power off at the power outlet • Do not operate any electrical appliance with
before you insert or remove a plug. Remove a damaged cord or after the appliance has
by grasping the plug - do not pull on the cord. been damaged in any manner. If damage is
• Turn the power off and remove the plug suspected, return the appliance to the nearest
when the appliance is not in use and Sunbeam Appointed Service Centre
before cleaning. for examination, repair or adjustment.
• Do not use your appliance with an extension • For additional protection, Sunbeam
cord unless this cord has been checked recommend the use of a residual current
and tested by a qualified technician or device (RCD) with a tripping current not
service person. exceeding 30mA in the electrical circuit
• Always use your appliance from a power supplying power to your appliances.
Important instructions – retain for •
outlet of the voltage (A.C. only) marked
on the appliance.
This appliance is not intended for use by
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
future use. persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
by means of an external timer or separate
remote control system.
• This appliance is intended to be used in
have been given supervision or instruction household and similar applications such
concerning use of the appliance by a person as: staff kitchen areas in shops, offices and
responsible for their safety. other working environments; farm houses; by
• Children should be supervised to ensure that clients in hotels, motels and other residential
they do not play with the appliance. type environments; bed and breakfast type
• The temperature of accessible surfaces may be environments.
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
3
EC1300_17EM2.indd 2-3 5/10/17 13:48Features of your Sunbeam
Poach & Boil™ Poaching trays
Poach 1 or 2 eggs at a time. Also
ideal for cooking plain or savoury
omelettes.
Cover
Fits neatly over eggs during cooking.
Egg rack
Boil 1 to 6 eggs at one time, to your
desired firmness.
Steam vent
Non-stick heating vessel Allows steam to escape
Provides an easy to clean surface. during the cooking process.
On light
Indicates the unit is operating.
Measuring cup
Accurate amounts of water can be
measured to boil or poach eggs to
desired firmness.
Operating dial
The settings are: off
cook – c ooks without ready buzzer
sounding.
Egg piercer (underneath)
Piercing eggs prevents them
cook – c ooks with ready buzzer
cracking during cooking.
sounding
Ready buzzer – Buzzer sounds to Cord storage
indicate eggs are ready. Stores cord neatly and
conveniently.
4 5
EC1300_17EM2.indd 4-5 5/10/17 13:48Boiling Eggs Poaching Eggs
& Savoury Omelettes
Before the first use the measuring cup. To do this, simply Poaching Eggs & Savoury Omelettes 6. To commence cooking turn the dial
Wipe over the heating vessel with a damp place the large end of the egg against the One or two eggs or omelettes may be cooked to ‘cook’, or to ‘cook ’ if you wish
cloth. Wash the plastic parts in warm soapy egg piercer and press the piercer into the at one time. the buzzer to sound when cooking has
water, rinse and dry. egg. 1. Using the measuring cup, measure the completed.
Important: Avoid injuries from the egg piercer. amount of water required and pour into the Approximate cooking times are as follows:
Boiling Eggs
heating vessel. Use cold tap water.
Up to 6 eggs can be cooked at one time. 3. Position the egg rack over the heating Poached Eggs 1 or 2 4 minutes
vessel and place the eggs in the egg rack Eg. If poaching eggs, fill to the line on the
1. Using the measuring cup, measure the measuring cup marked . Omelette 10 minutes
with the large ends facing down.
amount of water required and pour into the If making savoury omelettes, fill to the line The volume of water needed for poaching
heating vessel. Use cold tap water. 4. Place the cover over the eggs. on the measuring cup marked . eggs or cooking omelettes is marked on the
Important: Ensure the steam vent faces away 2. Position the egg rack over the heating measuring cup.
Eg. For 2 soft eggs, refer to the section
marked on the measuring cup and fill from you. vessel. Poached eggs and omelettes will be firmer if
the cup to the line marked 2. For 3 hard 5. Insert the plug into a 230–240 volt AC 3. Grease the poaching trays well with butter, more water is used and softer if less is used.
boiled eggs, refer to the section marked power outlet and turn the power on. margarine, vegetable oil or oil spray. You will quickly learn to adjust the water
on the measuring cup and fill to the 4. Break an egg into each tray, or if cooking level to poach eggs or have your omelettes
6. To commence cooking, turn the dial exactly the way you like them.
line marked 3. See figure 1. omelettes, pour omelette mixture into trays
to ‘cook’, or to ‘cook ’ if you wish
and place trays onto the egg rack. Place The table below shows the measures from the
the buzzer to sound when cooking has
cover on. measuring cup. Use these measures if you
completed.
misplace your measuring cup. This table also
Important: Ensure the steam vent faces away
Approximate cooking times are as follows: appears on the underside of your egg cooker.
from you.
Soft 7 minutes 5. Insert the plug into a 230–240 volt AC Note: Less water is required if more eggs or
power outlet and turn the power on. larger eggs are being used.
Medium 10 minutes
Hard 12 minutes
These cooking times are a guideline only.
Times will vary depending on the number of
WATER QUANTITIES
eggs cooked, the size and the temperature of NO. OF BOILED EGGS
eggs being used. SOFT MED. HARD
The measures on the measuring cup are 1 egg 53ml 83ml 110ml
Figure 1 based on eggs used at room temperature. 2 eggs 47ml 78ml 100ml
Standard (59g) eggs have been used.
2. Eggs have an air pocket in the large end 3 eggs 43ml 72ml 93ml
of the shell and they can crack during Note: You may need to add more water for
4 eggs 39ml 66ml 87ml
cooking as the air expands from the heat. refrigerated or larger eggs.
Thus piercing eggs prevents them from 5 eggs 34ml 57ml 80ml
Also eggs will be firmer if more water is used
cracking during cooking. and softer if less is used. You will quickly 6 eggs 30ml 51ml 75ml
Pierce the large end of the egg using the learn to adjust the water level to boil eggs POACHED, OMELETTE or STEAMING
egg piercer which is on the underside of just the way you want.
1 or 2 poached eggs
35ml
or steaming
1 or 2 savoury omelettes 63ml
6 7
EC1300_17EM2.indd 6-7 5/10/17 13:48Care and Cleaning Egg Tips
After each use After cleaning the heating vessel, rub a small
Turn the power off and unplug from the amount of vegetable or cooking oil into the
power outlet. non-stick surface. This allows easier removal Eggs are nature’s contribution to ‘fast food’. • To test for freshness, place an egg in a
To clean the plastic parts of mineral deposits that exist normally in Conveniently packaged, simple to use and bowl of cool water. If it sinks, it is fresh –
water. inexpensive. if it floats, throw it out.
Wash the cover, egg rack, and poaching
trays in warm soapy water, rinse and dry Important: Do not immerse the unit in water They are an extremely nutrient-dense food, • Piercing the large end of the egg with
thoroughly. or any other liquid. providing vitamins, minerals, protein and the egg piercer on the underside of the
Care is required when handling the egg fats, with the standard size egg containing measuring cup prevents it from cracking
Note: Do not clean any parts in a dishwasher only 300KJ. during cooking, with the added bonus of
as the high temperatures reached may distort piercer on the measuring cup.
A nutritious, balanced meal can be made making it easier to peel.
the plastic.
in under 10 minutes by serving a boiled or • Chill hard boiled eggs in cold water
To clean the heating vessel poached egg with toast and orange juice. immediately after cooking to prevent blue
Wipe over with a damp cloth. Do not use Dressed up or served plainly, an egg always discolouration around the yolk.
harsh abrasives as these will scratch the tastes and looks great. • Hard boiled eggs are much easier to slice
non-stick surface. • When purchasing, avoid cracked or broken if they are cold. If you don’t have an egg
eggs and check the ‘best by’ date on the slicer, use a sharp, thin-bladed knife,
carton. dipping into cold water every few slices.
• Store eggs in the refrigerator with the • Refrigerated as soon as they cool, boiled
pointed side down in their carton. This eggs will keep for up to 1 week.
reduces the risk of damage, slows down
moisture loss and prevents eggs from
absorbing odours from strong smelling
foods. Hot Surfaces
• If a recipe specifies using eggs at room Do Not Touch
temperature, simply remove them from the
refrigerator 30 minutes before using. This symbol indicates, temperature of
accessible surfaces may be high when the
appliance is operating and for some time
after use.
8 9
EC1300_17EM2.indd 8-9 5/10/17 13:48Recipes Recipes continued
Porcini Mushroom Omelette Egg White Omelette Eggs Benedict Eggs Florentine
6g dry porcini mushrooms 2 rashers short cut bacon, fat trimmed & 3 egg yolks 20g butter
2 eggs, beaten chopped 1 tablespoon lemon juice 1 clove garlic, chopped
2 tablespoons thickened cream 3 medium button mushrooms, sliced 1 tablespoon water 150g baby spinach leaves
2 tablespoons chopped red onion 2 egg whites 125g butter, melted Squeeze of lemon juice
1. Place porcini mushrooms into a small 2 tablespoons grated low fat cheddar Salt & pepper 4 eggs
bowl, pour over boiling water to just cover. 1 tablespoon chopped chives 4 eggs 4 thick slices sourdough, toasted
Allow to hydrate for 5 minutes; drain and 1. Heat a non-stick frying pan over medium 2 English muffins, toasted Salt & pepper
chop finely. heat; add bacon and cook 1-2 minutes or 4 slices ham or bacon, grilled 1. Heat butter in a large frying pan over
2. Combine all ingredients and mix well. until golden & crispy. 1. Place egg yolks, lemon juice and water medium heat, add garlic and cook 1
3. Pour evenly into the two, well greased 2. Add sliced mushrooms and cook 1-2 in a heatproof bowl over a saucepan of minute.
poaching trays. minutes or until softened. Remove from simmering water. 2. Add spinach and cook until just wilted;
4. Cook as directed for savoury omelettes heat and cool slightly. 2. Whisk mixture until it thickens and is well add lemon juice.
3. Beat egg whites until soft peaks form; fold combined. 3. Poach eggs according to directions.
Parmesan Omelette through cheddar and chives. 3. Gradually add melted butter; whisking 4. Top toasted sourdough with wilted spinach
2 eggs, beaten 4. Pour evenly into the two, well greased continuously until sauce is smooth and and poached egg; season with salt and
2 tablespoons grated parmesan cheese poaching trays. thick. Do not allow sauce to boil or it will pepper.
2 tablespoons cream, milk or water 5. Cook as directed for poaching. separate.
2 tablespoons chopped red onion 6. Allow omelette to stand for 1 minute 4. Remove from heat and season to taste.
1. Combine all ingredients and mix well. before removing lid. 5. Poach eggs according to directions.
2. Pour evenly into the two, well greased 7. Serve omelette topped with mushroom and 6. Top toasted muffin with grilled ham/bacon
poaching trays. bacon. and poached egg.
3. Cook as directed for savoury omelettes. 7. Drizzle over warm hollandaise sauce.
10 11
EC1300_17EM2.indd 10-11 5/10/17 13:48Recipes continued
Notes
Tuna Nicoise Salad Caesar Salad
100g baby salad leaves 4 rashers bacon, chopped (optional)
200g baby green beans, blanched 2 eggs
2 ripe medium tomatoes cut into wedges 1 small onion, chopped
3 medium Desiree potatoes, boiled & cut ¼ cup chopped fresh herbs, (parsley, basil,
into thick chunks chives)
2 tablespoons olive oil 1 tablespoon Dijon mustard
2 tablespoons lemon juice 3 anchovies chopped (optional)
1 x 185g can Tuna Slices in Olive Oil 100mls olive oil
4 hardboiled eggs, quartered 1 tablespoon lemon juice
½ cup pitted Kalamata olives Salt & pepper
4 anchovies split lengthwise (optional) 1 large Cos lettuce, roughly chopped
Salt and pepper 75g croutons
1. Scatter salad leaves over a large serving 50g shaved parmesan
platter. 1. Heat a frying pan over medium heat,
2. Combine beans, tomatoes and potatoes in add bacon and cook 2-3 minutes or until
a mixing bowl. Whisk together olive oil and bacon is golden and crispy. Remove and
lemon juice and pour half the dressing set aside.
over vegetables; toss until evenly coated. 2. Cook eggs according to directions to a
3. Spoon onto serving platter and top with soft boiled stage; remove and plunge into
tuna slices, eggs, olives and anchovies. chilled water to arrest cooking.
4. Drizzle over remaining dressing and 3. Combine runny eggs, onion, herbs,
season with salt & pepper. mustard and anchovies in a food processor
and process until mixed. With motor still
running, slowly drizzle in olive oil. Mixture
will thicken.
4. Stir in lemon juice and season to taste.
5. Mix together lettuce and half the croutons,
parmesan and dressing. Place onto a
serving platter.
6. Top with remaining croutons and parmesan
and drizzle over remaining dressing.
12
EC1300_17EM2.indd 12-13 5/10/17 13:48Notes EC1300_17EM2.indd 14-15 5/10/17 13:48
Need help with your appliance?
Contact our customer service team or visit our
website for information and tips on getting the
most from your appliance.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5, Central
Park, 660–670 Great South
Road, Greenlane, Auckland.
Sunbeam Corporation PTY LTD | ACN 000 006 771
Sunbeam is a registered trade mark.
Poach & Boil is a trade mark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2017.
03/17
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