Cuisinart Egg Central CEC-10C Operational manual

Egg CentralTM CEC-10C
INSTRUCTION & RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

1
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic
safety precautions should always be followed:
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use,
before putting on or taking off parts,
and before cleaning.
3. Do not touch hot surfaces. Use handles
or knobs.
4. To protect against risk of electrical shock,
do not immerse the Cuisinart
®
Egg
Central
TM
appliance in water or any other
liquid. If the unit falls into liquid, unplug
the cord from outlet immediately. DO
NOT reach into the liquid.
5. To avoid possible accidental injury, close
supervision is necessary when any appli-
ance is used by or near children.
6. Avoid contact with moving parts.
7. Do not operate any appliance with a
damaged cord or plug or after the
appliance has malfunctioned or has been
dropped or damaged in any way or is not
operating properly. Return the appliance
to the nearest Cuisinart Repair Center for
examination, repair, mechanical or
electrical adjustment.
8. The use of attachments not recommend-
ed by Cuisinart
®
may cause fire, electrical
shock, or risk of injury.
9. Do not use outdoors or anywhere the
cord or motor body might come into
contact with water while in use.
10. Do not use the Cuisinart
®
Egg Central
TM
appliance for anything other than its
intended use.
11. To avoid the possibility of the Cuisinart
®
Egg Central
TM
appliance being
accidentally pulled off work area, which
could result in damage to the unit or in
personal injury, do not let cord hang over
edge of table or counter.
12. To avoid damage to cord and possible
fire or electrocution hazard, do not let
cord contact hot surfaces, including a
stove.
13. Do not place on or near a hot gas or
electric burner, or in a heated oven.
14. Extreme caution must be used when
moving an appliance containing hot oil or
other hot liquids.
15. Always attach plug to appliance first, then
plug cord into the wall outlet. To
disconnect, turn any control to "OFF",
then remove plug from wall outlet.
16. Do not operate the Cuisinart
®
Egg
Central
TM
appliance in water or under run-
ning water.
17. Do not operate your appliance in an
appliance garage or under a wall cabinet.
When storing in an appliance garage
always unplug the unit from the
electrical outlet. Not doing so could
create a risk of fire, especially if the
appliance touches the walls of the garage
or the door touches the unit as it closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided
to reduce the risks resulting from
becoming entangled in or tripping over
a longer cord.
Longer extension cords are available
and may be used if care is exercised in
their use.
If a long extension cord is used, the
marked electrical rating of the extension
cord must be at least as great as the
electrical rating of the appliance. The
extension cord should be a grounding-
type 3-wire cord, and the longer 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.

2
NOTICE
If you have a
die-cast metal
unit, for your
protection it is
equipped with a
3-conductor
cord set that has
a molded
3-prong
grounding-type
plug, and should
be used in
combination
with a properly
connected
grounding-type
outlet as shown
in Figure A.
If a grounding-type outlet is not
available, an adapter, as shown in Figure
B, may be obtained so that a 2-slot wall
outlet can be used with a 3-prong plug.
As shown in Figure C, the adapter must
be grounded by attaching its grounding
lug under the screw of the outlet cover
plate.
NOTE: Do not remove the grounding
prong.
CAUTION: Before using an adapter, it
must be determined that the outlet
cover plate screw is properly
grounded. If in doubt, consult a
licensed electrician. Never use an
adapter unless you are sure it is
properly grounded.
NOTE: Use of an adapter is not
permitted
in Canada.
NOTICE
This appliance has a polarized plug
(one prong is wider than the other). As a
safety feature, this plug will 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
defeat this safety feature.
UNPACKING
INSTRUCTIONS
1. Place the box on a large, sturdy, flat surface.
2. Open the box and remove the instruction
book and any other literature.
3. Lift the cardboard insert from the box
and remove the Egg CentralTM appliance by
firmly grabbing the sides, and raising.
4. Remove any other packing materials
surrounding the Egg CentralTM appliance.
5. Remove all other parts packed in the box
and remove packing materials surrounding
those parts. Be sure to check all packing
materials for all parts listed in the
Parts and Features section on this page
before discarding.
6. Remove any protective or promotional
labels from your Egg CentralTM appliance
and other parts.
TABLE OF CONTENTS
Important Safeguards ..................1
Unpacking Instructions .................2
Parts and Features ....................3
Assembly Instructions..................3
Operating Instructions..................4
Tips and Hints ........................5
Cleaning and Maintenance..............6
Recipes .............................7
Warranty Information..................11
Grounding
Prong
B. Adapter
Grounding Lug
C. Cover
Mounting Screw
Cover of
Grounded
Outlet Box
A. Circuit Grounding
Conductor Connected
Properly

3
PARTS AND FEATURES
1. Lid: Stylish stainless steel lid with
steam vents.
2. Upper Cooking Rack: Holds up to 3 eggs in
shells to cook hard, medium, or soft.
3. Poaching Tray: Sectioned to poach up to 4
eggs.
4. Omelet Tray: Makes a 3-egg omelet.
5. Lower Cooking Rack: Holds up to
7 eggs in shells to cook hard, medium or
soft.
6. Base: Stainless steel heating element makes
cleanup easy.
7. Indicator Light: When switch is in the ON
position, indicator light will turn on. When the
switch is in the OFF position, the light will
turn off.
8. On/Off Switch with Audible Alerts: When
eggs are finished cooking, a
continuous audible tone will sound until
the Egg CentralTM appliance is manually
turned off.
9. Egg Holders: Two holders are included for
serving cooked eggs in shells.
10. Beaker w/Piercing Pin: The fill lines on bea-
ker indicate the average amount of water to
add for hard, medium or soft cooked eggs,
as well as omelet and poached eggs.
Piercing pin makes it easy to pierce eggs to
prevent the shells from cracking while cooking.
NOTE: PIERCING PIN IS EXTREMELY
SHARP – USE CAUTION WHEN
REMOVING PROTECTIVE COVER.
11. BPA Free (not shown): All materials that
come in contact with food are
BPA free.
ASSEMBLY
INSTRUCTIONS
To assemble your Cuisinart®Egg CentralTM
appliance for hard, medium, or soft cooked
eggs:
1. Rinse all removable parts in hot soapy
water or in a dishwasher (top rack only)
before each use. CAUTION: Piercing pin
on base of beaker is extremely sharp.
DO NOT submerge base of unit in water or
liquid. Base can be wiped clean with a
damp cloth. Please refer to the Cleaning
Instructions page 6, section for more
information.
2. Thoroughly dry all removable parts and
place next to the unit, or store them when
not in use.
3. Place Egg CentralTM appliance on a clean,
dry surface.
4. Position the lower egg cooking rack over
the base of the unit. The ribs on side han-
dles should be facing upward.
5. Place the stainless steel lid over the
cooking tray.
6. Plug in power cord. Your egg cooker is
now assembled for use.
To assemble your Cuisinart®Egg CentralTM
appliance for use with omelet or poaching
tray:
1. Rinse all removable parts in hot soapy
water or in a dishwasher (top rack only)
before each use. CAUTION: Piercing pin
on base of beaker is extremely sharp.
DO NOT submerge base of unit in water or
liquid. Base can be wiped clean with a
damp cloth. Please refer to the Cleaning
Instructions page 6, for more information.
2. Thoroughly dry all removable parts and
place next to the unit, or store them when
not in use.
3. Place Egg CentralTM appliance on a clean,
dry surface.
1
3
4
5
2
6
7
8
9
10

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4. Position the lower egg cooking rack over
the base of the unit. The ribs on side handles
should be facing upward.
5. Select the proper tray for use, and place
on top of the lower egg cooking rack.
6. Place the stainless steel lid over the
cooking tray.
7. Plug in power cord. Your egg cooker is
now assembled for use.
OPERATING
INSTRUCTIONS
FOR HARD, MEDIUM AND SOFT
COOKED EGGS
1. Place Egg CentralTM appliance on a clean,
dry surface.
2. Remove lid and all other removable parts.
3. Decide how you want to cook your eggs.
Find the marking for Hard, Medium or Soft
on the measuring beaker and fill with cold
water to the center of that range. For best
results, use distilled water, since tap water
has minerals that can cause eggs to dis-
color.
NOTE: The range is a guide, and water
levels may need to be adjusted to achieve
desired doneness.
4. Pour cold water into heating plate.
5. Rinse the number of eggs desired – cook
up to 10 eggs at a time.
6. Place the lower cooking rack over the base
of the unit. The ribs on side handles should
be facing upward.
7. Using the piercing pin located under the
beaker, pierce top side of each egg and
place in cooking tray. Rinse pin after each
use.
NOTE: To cook more than 7 eggs – up to
10 total – place the upper cooking rack
over the center of the lower rack, resting
the raised edges carefully on the tops of
eggs below. Pierce each egg before plac-
ing it on upper cooking rack.
8. Place lid on top of unit and slide power
switch to the ON position. Indicator light
will be lit.
9. When water is completely evaporated, the
cooking cycle ends and a steady audible
tone will sound and indicator light will turn
off.
NOTE: Cooking time will vary depending
on number of eggs and consistency.
10. Slide power switch to the OFF position.
NOTE: Once the unit cools off, it will auto-
matically turn on again if the switch is not
manually moved to the OFF position.
11. Remove eggs immediately and run under
cold water to prevent overcooking.
12. Eggs are now ready to serve.
To Cook More Eggs
1. If you notice any mineral buildup on the
heating plate after cooking, moisten a
paper towel with one tablespoon white
vinegar and wipe clean.
2. Repeat steps 1–12.
NOTE: 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.
FOR POACHED EGGS
1. Place Egg CentralTM appliance on a clean,
dry surface.
2. Remove lid and all other removable parts.
3. Fill beaker to the center of the Poached/
Medium range with cold water. For best
results, use distilled water, since tap
water has minerals that can cause eggs
to discolor.
NOTE: The range is a guide, and water
levels may need to be adjusted to achieve
desired consistency.
4. Pour cold water into heating plate.

5
5. Lightly butter or spray vegetable oil
on omelet tray.
6. Break up to 3 eggs into a separate bowl
and mix. Pour beaten mixture into omelet
tray. (see page 9 for suggestions).
7. Place lower cooking rack over the base of
the unit. The ribs on side handles should
be facing upward.
8. Place omelet tray on top on lower
cooking rack.
9. Place lid on top of unit and slide power
switch to the ON position. Indicator light
will be lit.
10. When liquid is completely evaporated, the
omelet will be ready.
11. When cooking is complete, a continuous
audible tone will sound and indicator light
will turn off.
12. Slide power switch to the OFF position.
NOTE: Once the unit cools off, it will
automatically turn on again if the switch is
not manually moved to the OFF position.
13. Remove omelet immediately to prevent
overcooking.
14. Use small spatula to remove omelet
from tray.
TIP AND HINTS
• Refrigerate eggs until ready to use. Always
use cold eggs – do not bring them to room
temperature before using or the eggs will be
slightly overcooked.
• Eggs should be stored in the carton in
which they were purchased to keep them
from drying out and absorbing refrigerator
odors.
• The eggs should be in the carton large end
up – this will help them stay fresher longer
and will keep the yolks centered. This is a
suggested method for storing eggs.
• Before cooking soft, medium or hard eggs,
pierce one side of the egg to prevent the
shell from cracking during the cooking pro-
cess. Always pierce the top of the egg, as in
the side of the egg which was facing up
when stored in the refrigerator.
• 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.
• Always wash the eggshells prior to soft,
medium or hard cooking.
• You should always cool hard cooked eggs
immediately after cooking to prevent them
from cooking further and causing a dark
green ring to form around the yolk. First use
tongs to remove cooked eggs and carefully
place in a large colander or strainer. Allow
cold water to pour over the eggs until the
eggs are cool enough to handle.
Alternatively, you can place the eggs in a
large bowl of ice water.
• To peel hard cooked eggs easily, roll gently
on the counter using the palm of your hand
to crack. 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.
• To serve soft or medium-cooked eggs out
of the shell, break the shell through the cen-
ter 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 scis-
sors. Eat from the shell with a teaspoon or
serve with toast strips to dip in the soft yolk.
• Use our provided measuring cup as a guide.
If you tend to like your eggs cooked a bit
more well done, fill to the higher end of the

6
water range. If you prefer your eggs slightly
runnier, fill to the lower end of the water
range. You will find this is most useful when
preparing poached
eggs, but you may find a need to play with
the water amounts for the other types of
eggs as well.
• Poached eggs may be made in advance
and then reheated prior to use. When doing
so, undercook the eggs slightly by using
less water, and then immediately cool by
placing in the refrigerator. To re-warm, place
in a bowl of warm water, and then drain on
a plate lined with paper towels.
• Before using either the poaching tray or the
omelet tray, always brush with butter or
lightly coat with oil or a nonstick cooking
spray.
• We provide recipes for a variety of omelets
on page 9. Be creative and use your favorite
fillings. Start with 3 eggs, 2–3 tablespoons
of milk or water, and then up to 3 table-
spoons of any vegetables, cheese and/or
seasonings that you wish.
• The omelet pan is for more than just
omelets. We give you a delicious recipe for
chocolate chip bread pudding, but you can
make any flavors, savory or sweet, using the
same amounts of ingredients. For a sweet
breakfast treat, try making an individual
French toast with sliced or cubed bread,
and the other usual ingredients (eggs, milk,
cinnamon, vanilla extract, etc).
CLEANING AND
MAINTENANCE
Always unplug your Cuisinart®Egg CentralTM
appliance from the electrical outlet before
cleaning.
Wash all removable parts in hot, soapy water
or in the top shelf of a dishwasher.
Clean heating plate with a damp cloth.
Remove any mineral deposits left behind from
water by wiping plate with a paper towel
moistened with one tablespoon white vinegar.
This also works as an antibacterial agent.
CAUTION: Base is extremely hot after use.
Allow unit to cool before handling or cleaning.
NOTE: If unit is not cleaned with white
vinegar on a regular basis, minerals naturally
occurring in water will build up and cause dis-
coloration of eggshells. However, discoloration
of the eggshells does not affect the taste of
the eggs.
Wipe main body housing with a damp cloth.
DO NOT immerse in water.
Use the cord wrap feature located underneath
the unit to store extra cord.
Place clean cooking racks, omelet and poach-
ing trays, beaker and egg holders inside the
Egg CentralTM appliance to store.
Any other servicing should be performed by an
authorized service representative.

7
RECIPES
DEVILED EGGS
The quintessential hors d’oeuvre.
Makes 20 servings
10 large hard-boiled eggs, cooled just
enough to handle*
1⁄3cup 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 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.
Nutritional information per serving:
Calories 63 (77% from fat) • carb. 0g
• pro. 3g • fat 5g • sat. fat 1g • chol. 94mg
• sod. 135mg • calc. 14mg • fiber 0g
* see page 5 for tips on cooling eggs.
EGG SALAD
This basic egg salad is great for
sandwiches. It can be “dressed up” by
adding chopped green onion or shallot,
chopped pickles, chopped sun-dried
tomatoes or chopped fresh herbs.
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
1⁄8teaspoon freshly ground white or
black pepper
NOTE: The egg salad can be made two ways,
either pulsed in a food processor for a creami-
er version, or diced as traditionally served in
sandwiches. Both are delicious – you decide
which way you prefer.
FOOD PROCESSOR INSTRUCTIONS
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 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.
Pulse until mayonnaise and mustard are
completely mixed in and desired texture is
reached, 10 to 20 times.
FOR DICING INSTRUCTIONS
1. Remove shells from eggs and discard.
First halve eggs, and then cut each half into
¼- to ½-inch dice. Reserve in a large
mixing bowl.
2. Cut the celery into the same size as the
diced eggs, ¼ to ½-inch dice. Put in the
bowl with the eggs.

8
3. Add the remaining ingredients, stir gently to
combine. Taste and adjust seasonings as
desired.
Nutritional information per serving (½cup):
Calories 256 (81% from fat) • carb. 1g
• pro. 11g • fat 23g • sat. fat 5g • chol. 317mg
• sod. 349mg • calc. 50mg • fiber 0g
EGGS BENEDICT
A brunch staple, this dish is sure to
please all of your guests.
Makes 4 servings
4 slices Canadian bacon
4 poached eggs
2 English muffins, split and toasted
½ cup hollandaise sauce
(recipe on this page)
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 tablespoons of holland-
aise sauce.
Nutritional information per serving:
Calories 293 (61% from fat) • carb. 15g
• pro. 14g • fat 19g • sat. fat 10g • chol. 318mg
• sod. 634mg • calc. 69mg • fiber 1g
EGGS FLORENTINE
Escarole is a great replacement for the
spinach in this breakfast favorite.
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
(recipe on this page)
1. In large sauté pan, heat the oil over medium
heat. Add the spinach, a little bit at a time.
Cook until bright and just wilted. Keep
warm.
2. On each muffin half, evenly distribute the
spinach. Place one poached egg on top;
finish with the hollandaise sauce (about 2
tablespoons per serving).
3. Serve immediately.
Nutritional information per serving:
Calories 291 (64% from fat) • carb. 15g • pro. 11g
• fat 21g • sat. fat 10g • chol. 308mg
• sod. 461mg • calc. 121mg • fiber 1g
HOLLANDAISE SAUCE
This sauce is for more than just eggs,
serve it over a plate of steamed
vegetables like asparagus.
Makes about 1 cup
4 egg yolks
1 tablespoon lemon juice
½ cup melted butter, kept warm
½ to ¾teaspoon 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 of the heat a bit, and,
then place back onto the pot of water.

9
2. Once thickened, slowly whisk in the melted
butter until completely combined. Stir in
spices. If sauce is too thick, thin out with
some water or extra lemon juice.
3. Use immediately.
Nutritional information per serving:
Calories 128 (94% from fat) • carb. 0g • pro. 1g
• fat 13g • sat. fat 8g • chol. 122mg
• sod. 152mg • calc. 11mg • fiber 0g
3-EGG OMELETS
We give you the formula for the perfect
fluffy omelet. While there are a few types
listed, be creative and throw in your
favorite vegetables or cooked meats.
Each make 1 serving
Plain Egg Omelet
nonstick cooking spray
3 large eggs
¼ cup reduced fat milk
pinch kosher salt
pinch freshly ground black pepper
Cheese and Chives
nonstick cooking spray
3 large eggs
3 tablespoons reduced fat milk
2 tablespoons shredded cheese
1 tablespoon chopped chives
pinch kosher salt
pinch freshly ground black pepper
Spinach and Goat Cheese
nonstick cooking spray
3 large eggs
2 tablespoons reduced fat milk
5 – 6 large spinach leaves,
finely chopped
pinch kosher salt
pinch freshly ground black pepper
1 tablespoon goat cheese, crumbled
2 teaspoons grated Parmesan
Pepper and Onion
nonstick cooking spray
3 large eggs
2 tablespoons reduced fat milk
2 tablespoons finely chopped bell
pepper
1 tablespoon finely chopped onion
pinch kosher salt
pinch freshly ground black pepper
1 tablespoon shredded Cheddar
Ham & Swiss
nonstick cooking spray
3 large eggs
2 tablespoons reduced fat milk
pinch freshly ground black pepper
1 tablespoon chopped, cooked ham
2 tablespoons shredded Swiss
1. Lightly coat the omelet pan with nonstick
cooking spray.
2. Whisk together the eggs, milk, salt (if using)
and pepper.
3. If using vegetables or meat, put those in the
greased omelet pan. Top with the egg mix-
ture, then finish with any fresh herbs and/or
cheese.
4. Fill the Egg CentralTM appliance measuring
cup with water up to the Omelet line; pour
into the Egg CentralTM appliance base, fitted
with the lower cooking rack. Place the filled
omelet tray on top of the lower cooking
rack. Cover and switch on.
5. Once tone sounds, omelet is ready to enjoy.
Switch off and carefully remove cover.
Serve immediately.