Chefman RJ24-V2 Series User manual

ELECTRIC
EGG COOKER
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• Quick Start Guide
• User Guide
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RJ24-V2-SERIES

32
1. Lid
2. Poaching Tray
3. Omelet Tray
4. Egg Tray
5. Heating Plate
6. Base
7. Power Button
8. Egg Tray Removal Tool
9. Measuring Cup and Egg Pin
PARTS AND ACCESSORIES
9
5
7
6
8
1
2
3
4
QuiCK EGG COOKING FORMULAS
Soft Boiled
Eggs Water 0.8 fl oz Egg Tray
Medium Boiled
Eggs Water 1.1 fl oz Egg Tray
Hard Boiled
Eggs Water 2.1 fl oz Egg Tray
Omelet
Eggs Water 1.2 fl oz Omelet Tray
Poached
Eggs Water 1.2 fl ozP oaching Tray

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READ ALL INSTRUCTIONS BEFORE USE
For your safety and continued enjoyment of this product, always
read the instruction manual before using.
USER GUIDE
Thanks for purchasing a Chefman® appliance.
Love to cook or rarely enter the kitchen? We’ve got you covered.
Creating innovative kitchen appliances and guides for all skill levels
just so happens to be our expertise.
Saving time, reducing stress and cooking more efficiently are just a few
things to enjoy as you create restaurant-quality meals using our products.
You’ll embrace a new world of culinary possibilities and cook with
confidence. We like to call this the cooking forward effect!
So go ahead, promote yourself from cook to head chef in your
household. (You deserve it!)
From our kitchen to yours,
Chefman® Team
1 Introduction
2 Important Safeguards
4 Features
5 Operating Instructions
8 Recipes
10 User Maintenance
11 Terms and Conditions
12 Warranty Card
CONTENTS

76
SAFETY INSTRUCTIONS SAFETY INSTRUCTIONS
IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS
WARNING: When using electrical appliances especially when children are present,
basic safety precautions should always be followed to reduce the risk of fire,
electric shock, and/or injury to persons, including the following:
1. To protect against electrical shock, do not immerse the Chefman Egg Cooker
power cord or power plug in water or in any other liquid.
2. To avoid possible accidental injury, close adult supervision is necessary when
any appliance is used by or near children.
3. Unplug the appliance from the outlet when not in use, before putting on or
taking off parts, and before cleaning appliance.
4. Avoid contact with moving parts.
5. Do not operate any electrical appliance with a damaged power cord or power
plug or operate it after the appliance malfunctions, or has been dropped or
damaged in any manner.
6. The use of accessory attachments not recommended by the appliance
manufacturer may result in fire, electrical shock or injury to persons.
7. Do not use outdoors or for commercial purposes.
8. Do not let cord hang over edge of table or counter, or allow it to come into
contact with hot surfaces including stove.
9. Do not place appliance on or near a hot gas or electric burner, or in a heated
oven or microwave.
10. Do not operate Egg Cooker in water or under running water.
11. Do not use the appliance for other than its intended use.
SAVE THESE INSTRUCTIONS

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WARNING: This appliance has a polarized plug (one blade is wider than the
other). This plug is intended to fit into a polarized outlet only one way. If
the plug does not fit fully into the outlet, reverse the plug. If it still does not
fit, contact a qualified electrician. Do not attempt to modify the plug in any
way or force it into the outlet. This could result in injury or electric shock.
SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards of
entanglement or tripping over a longer cord. Longer detachable power-
supply cords or extension cords are available and may be used if care is
exercised in their use. If a longer detachable power-supply 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 appliance.
2. The cord should be arranged so that it will not drape over the
countertop or tabletop where it can be pulled on by children or
tripped over unintentionally.
POWER CORD SAFETY TIPS
3. Never pull or yank on cord or the appliance.
4. To insert plug, grasp it firmly and guide it into outlet.
5. To disconnect appliance, grasp plug and remove it from outlet.
6. Before each use, inspect the power cord for cuts and/or abrasion
marks. If any are found, this indicates that the appliance should be
serviced, and the power cord replaced. Please contact Chefman
Customer Support for assistance.
7. Never wrap the cord tightly around the appliance, as this could place
undue stress on the cord where it enters the appliance and cause it to
fray and break.
DO NOT OPERATE APPLIANCE IF THE POWER CORD SHOWS ANY
DAMAGE OR IF APPLIANCE WORKS INTERMITTENTLY OR STOPS
WORKING ENTIRELY.
Do not place the appliance
on a stovetop or any other
heatable surface.
SAFETY INSTRUCTIONS SAFETY INSTRUCTIONS
IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS

1110
1. Lid
2. Poaching Tray
3. Omelet Tray
4. Egg Tray
5. Heating Plate
6. Base
7. Power Button
8. Egg Tray Removal Tool
9. Measuring Cup and Egg Pin
9
5
7
6
8
1
2
3
4
FEATURES OPERATING INSTRUCTIONS
BEFORE FIRST USE
1. Rinse the lid, poaching tray and cooking rack in hot soapy water.
DO NOT submerge base of unit. Base can be wiped clean with a damp cloth.
Please refer to the User Maintenance section for more information.
2. Place 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 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 egg cooker on a clean, dry surface.
2. Remove lid and 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.

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4. Pour cold water into heating plate.
5. Place cooking rack on top of base.
6. Rinse the number of eggs desired – cook up to 6 eggs at one time.
7. Place lid on top of unit and plug in to wall outlet. Press power button to
start the cooking process. 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 Approximate Cooking Time chart, page 6.
9. When cooking is complete, a continuous buzzing sound will indicate eggs
are ready. Press power button to turn off 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 heating
plate, moisten a paper towel with one tablespoon white vinegar and wipe
the heating plate clean.
* Cooking times will vary slightly depending on 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 cooker following cooking cycle.
APPROXIMATE COOKING TIME
Consistency of Egg Desired Number of Eggs Approximate Cooking Time
SOFT
(Runny Center)
1-6 6-9 minutes*
MEDIUM
(Partially Cooked Center)
1-6 10-13 minutes*
HARD
(Fully Cooked Center)
1-6 16-18 minutes*
FOR POACHED EGGS
1. Place egg cooker on a clean, dry surface.
2. Remove lid and cooking tray.
3. Fill measuring cup to the omelette/poached line indicated with cold water.
Pour cold water into heating plate.
4. Lightly butter or spray vegetable oil on poaching tray.
5. Break one egg for each poaching section – cooks up to two poached eggs.
6. Place cooking tray on base and place poaching tray on top of cooking tray.
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7. Place lid on top of unit and plug in to wall outlet. Press power button to start
the cooking process. 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 power button to turn off buzzer and indicator light.
10. Unplug the cord from the outlet.
11. Remove eggs immediately to prevent overcooking.
12. Use small spatula to remove poached eggs from tray.
Number of eggs: 1-2. Approximate cooking time: 7 minutes
FOR OMELETTES
1. Fill measuring cup to the omelette/poached line indicated with cold water.
Pour cold water into 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 cooking tray on base and place tray on top of cooking tray.
5. Place lid on top of unit and plug in to wall outlet. Press power button to start
the cooking process. Indicator light will be lit.
6. When liquid is completely evaporated, the omelette will be ready.
7. When cooking is complete, a continuous buzzing sound will indicate eggs
are ready. Press power button to turn off 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.
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• 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.
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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 about ¼
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 1g
protein 6g • fat 7g • saturated fat 2g • cholesterol 214mg
sodium 174mg • calcium 25mg • fiber 0g
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 filling and place
in sealed food storage bag. Place egg whites in separate storage container.
Chill both in cooler with ice. When you are ready to serve eggs, pipe the
chilled filling into the chilled whites.
RECIPES RECIPES