Oster 4716 User manual

Automatic
Egg Cooker/Poacher

IMPORTANT SAFEGUARDS!
When using electrical appliances, basic safety precautions
should always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. o protect against electrical hazards, do not immerse
cord, plug or Egg Cooker base in water or any liquid.
4. Close supervision is necessary when any appliance is
used by or near children.
5. Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord
or plug or after the appliance malfunctions or has been
dropped or damaged in any manner. Return appliance to
the nearest authorized service facility for examination,
repair, or electrical or mechanical adjustment.
7. he use of accessory attachments not recommended by
the appliance manufacturer may cause hazards.
6. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or
touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or
in a heated oven.
11. Do not use appliance for other than intended use.
12. Extreme caution must be used when moving an
appliance containing hot liquids.
13. !"A short power supply cord is provided to reduce the
hazards resulting from being entangled in or tripping
over a longer cord.
#"Longer cord sets or extension cords are commercially
available and may be used if care is exercised in their use.
#" If a longer cord set or extension cord is used (1) he
marked electrical rating of the cord or extension cord
should be at least 6 amperes, 120 volts and, (2) the longer
cord should be arranged so that it will not drape over
the counter top or table top where it can be pulled by
children or tripped over accidentally.
SAVE THESE INSTRUCTIONS!
Note: his Egg Cooker is designed for household use only.

Instructions
You may cook one to eight eggs in the shell or poach one to four
eggs in your Egg Cooker. he degree of doneness depends upon
the amount of water used and may be affected by the size and
temperature of the eggs, the altitude, and the number of eggs being
cooked. If, after the first time you use your Egg Cooker, the eggs
are not done to your personal taste, use a little less water for softer
eggs, and a little more water for harder eggs.
hree water levels are located in the base of the Egg Cooker for
soft-cooked, medium-cooked or poached eggs, and
hard-
cooked eggs.
How To Use Your Egg Coo er
Fill Egg Cooker base to correct water level, pouring from a small
pitcher or measuring cup. DO NO HOLD UNDER AP O FILL.
For soft-cooked eggs fill to first step in “well” (about 2 tablespoons
or 30 ml). For medium-cooked or poached eggs, fill to second step
in “well” (about 3 tablespoons or 45 ml). For hard-cooked eggs, fill
to line for Hard-Cooked Eggs. (About 7 tablespoons or 105 ml).
hese recommended levels are based on 8 eggs. More water may
be required for fewer than 8 eggs.
For Soft or Hard-Coo ed Eggs
Fill base to proper water level. Place egg rack inside the base.
Pierce the large end of egg by pressing firmly on the needle located
in the center of the egg rack. Set seven eggs in position on rack,
large end down. he eighth egg rests in the center of rack. Place
cover on base and push control button. he button will glow. his
indicates that Egg Cooker is working. he Egg Cooker shuts off
automatically and the eggs are ready to serve when a click is heard
and the light goes off. Remove eggs immediately to prevent the
heat of Egg Cooker from continuing to cook eggs.
Cover
Poaching
Hard/Soft Coo ed

For Perfect Poached Eggs
Lightly coat the poaching dish with butter, vegetable oil or a
vegetable spray Pour water into cooker base, filling to second
step in well (about 3 tablespoons or 45 ml). Place inverted egg
rack in Egg Cooker base, and then place poaching dish over
inverted egg rack. Add one to four eggs, cover and push control
button.
When light goes off, remove cover and lift out poaching dish by
grasping plastic handle in center of dish. Loosen and remove
eggs from dish, using a rubber spatula.
Note: Remove eggs immediately after light goes off to prevent
overcooking.
To coo additional eggs immediately after using, the Egg
Cooker must be cooled in order to restart the cooking cycle.
o cool unit rapidly, unplug unit and add a cup of cold water
or several ice cubes to Egg Cooker base for about three minutes.
Dry the base and begin normal cycle again. Use 120 volts,
A.C. only!
If control button is unintentionally pushed, the light will glow
as soon as unit is plugged in. Should this occur, simply unplug unit
until ready to start cooking process. You may also interrupt
cooking cycle by unplugging unit.
Care and Cleaning.
1.
DO NO IMMERSE BASE IN WA ER!
2. Remove cord from electrical outlet.
3. After egg cooker base has cooled, clean thoroughly.
4. o remove mineral deposits from base surface, immediately
following cooking, fill unit base with water and let stand several
minutes. Wash with clean damp cloth. Dry with absorbent towel.
( o remove built-up mineral deposits, fill base with 1 cup (250 ml)
water combined with 1 tablespoon (15 ml) cream of tartar. Plug
unit in and let heat 10 minutes. Unplug unit, remove water and
wipe with a damp sponge.)
5. o clean mineral deposits from egg rack, sprinkle with baking
soda and rub with a damp cloth. Rinse and dry.
6.
o clean poaching tray, set it aside to cool after removing eggs.
Do not soak the tray in water. Any egg residue that is left will flake
out easily using a dry paper towel.
7. Clean cover in warm, soapy water,
6. Any servicing required must be performed by an authorized
service facility.
9.
DO NO WASH ANY PAR S OF EGG COOKER IN
AU OMA IC DISHWASHER.

8 hard-coo ed eggs,
teaspoon (2 ml) salt
coarsely chopped
teaspoon (1 ml) onion salt
2 cups (500 ml)
diced celery dash of pepper
1 cup (250 ml) salad dressmg
l-1/2 tablespoons (22 ml) butter,
1 tablespoon (15 ml) melted
chopped parsley 2 slices dry bread, crumbed
3/4 teaspoon (3 ml) dry mustard cup (75 ml) chopped pecans
Preheat oven to F C). Combine eggs, celery, salad
dressing, parsley and seasonings; mix. Spoon into a buttered
shallow (l-1/2 liter) casserole. Combine butter,
bread crumbs and pecans. Sprinkle on casserole and bake
25-30 minutes.
Yield: 4-6 servings
Sunday Brunch Treat
1 can ounces or 305 g)
cream of mushroom soup,
undiluted
1 chic en bouillon cube
1 can (8 ounces or 227 g)
mushrooms, drained or
pound (227 g) fresh
mushrooms, sliced
3poachedeggs
3 English muffin halves, toasted
Combine cream of mushroom soup, bouillon cube and
mushrooms. Heat over med-lo heat. Fill “well” of Egg Cooker
with water. Season poaching dish and poach 3 eggs. Place
poached eggs onto English muffin halves. Spoon over sauce
and garnish with parsley, if desired.
Yield: 3 servings
Eggs Florentine
1 cup (250 ml) medium white sauce 1 pac age (10 ounces or 280 g)
4 tablespoons (60 ml) grated frozen chopped spinach,
Parmesan cheese coo ed and drained well
4poachedeggs
Prepare white sauce and add cheese. Mix well and set aside.
Spread spinach in a shallow buttered one-quart (1 liter) baking
dish and make four depressions in spinach. Place a poached
egg in each depression and pour sauce over eggs. Broil about
4” (10 cm) from heat until bubbly and lightly browned.
Yield: 4 servings

2 English muffins, split. toasted and buttered
4 slices cooked Canadian bacon
4poachedeggs
1 recipe Hollandaise or cheese sauce
Place a muffin half on each heated serving plate, top with
a slice of bacon and a poached egg. Spoon sauce over egg
and serve immediately.
Yield: 4 servings
Egg-Tuna Sandwich
4 tablespoons (60 ml) salad dressing
1
slice medium onion
2 teaspoons (10 ml) lemon juice
teaspoon (2 ml) prepared mustard
teaspoon (2 ml) salt
teaspoon (1 ml) celery salt
1 can (7 ounces or
196 g) tuna fish, drained
4 hard-cooked eggs, quartered
Put all ingredients except eggs into Blender container, cover
and process at MIX (LO) until blended. Empty into a bowl.
Blender chop eggs two at a time and add to ingredients in
bowl. oss lightly to mix.
Yield: 6 sandwiches
Eggs Divan Supreme
2 packages (10 ounces or 280 g)
frozen broccoli spears, thawed
3 tablespoons (45 ml) flour
teaspoon (2 ml) salt
and well drained
dash of white pepper
1 medium onion, cut in eighths
1/2cup (125 ml) Swisscheese
3 tablespoons (45 ml) butter cubes
or margarine cup (125 ml) grated Parmesan
3 cups (750 ml) cooked ham pieces
cheese
or 6cm) thick 3 tablespoons (45 ml) dry
3/4
cup (200 ml) chicken broth white wine
3/4 cup (200 ml) milk
8 hard-cooked eggs, sliced
Cook broccoli according to package directions. Blender chop
onion. Melt butter in medium saucepan and saute onion lightly.
Add ham pieces and stir until heated and lightly browned.
Put remaining ingredients except wine and eggs into Blender
container, cover and process at LIQUEFY (HI) until smooth.
Pour into saucepan and cook over medium heat, stirring
constantly until thickened. Add wine and mix well. Arrange
broccoli spears in a buttered casserole and arrange eggs on
top. Pour sauce over and sprinkle lightly with paprika. Broil
6” (15 cm) from heat source until hot and bubbly and top is
nicely browned.
Yield: 6 servings

Devlish Egg Treat
4 tablespoons (60 ml) cold water teaspoon (1 ml) hot pepper sauce
1 envelope unflavored gelatin
cup (125 ml) boiling water
green pepper, cut
in pieces
cup (125 ml) mayonnaise
1 cup (250 ml) celery pieces
teaspoon (3 ml) salt
4 hard-cooked eggs, quartered
Put cold water and gelatin into Blender container. Cover
and process at S IR (LO) to soften. Remove feeder cap, add
boiling water and continue to process until gelatin is dis-
solved. If gelatin granules cling to container, turn off motor,
remove cover and use rubber spatula to keep ingredients
around processing blades. Replace cover, process at LIQUEFY
(HI) and add mayonnaise, salt and hot pepper sauce through
feeder cap opening. Stop blender and add remaining ingredi-
ents. Cover and process at GRIND (HI) 2 cycles. Pour into
3-CUP (750 ml) mold or bowl. Chill until firm, about 3 hours.
Yield: 4-6 servings.
Low Cholesterol Egg Substitutes
Lightly coat the poaching dish with vegetable oil or a vegetable
spray. Pour water into cooker base up to the line for Hard-
Cooked Eggs. Place inverted egg rack in cooker base, then
place poaching dish over inverted egg rack. Divide 1 cup
(250 ml) thawed Frozen Egg Substitute among the 4 poaching
cups, Cover and push control button. When light goes off,
remove eggs from dish immediately to prevent overcooking.
Eggs may be served hot or cooled and used in recipes calling
for hard-cooked eggs.

223165 Rev. A P.N. #103589-0
Sunbeam-Oster Household Products, 1992