Binatone FS-212: MAINTENANCE AND CLEANING

Eggs and egg dishes

Ap-

proxi-

Number

Cooking

Type

mate

of eggs

instructions

time

(min)

Shell egg

Prick eggs at the blunt end

ENGLISH

 boiled egg

1-12

15-18

with a needle so they do not to

 hard boiled

1-12

19-22

crack during steaming, and

egg

place them into the indents in

detachable bottom of the bas-

ket.

Fried eggs

Break fresh eggs into the rice

 scrambled

1-4

10-12

bowl, add salt, pepper and but-

eggs

ter or margarine to your liking.

 sunny-side

1-4

12-14

up eggs

Poached eggs

1-4

7-8

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.

Omelet

1-4

20-22

Beat together 6 eggs and 2

tablespoons of milk in the rice

bowl. Add salt and pepper to

taste. Stir eggs after ten minutes.

Warming up: bread and ready-to-eat food

 When warming up bread, do not cover the steamer with the

lid.

 Warming time of ready-to-eat food depends on the tempera-

ture, at which they were stored in the fridge.

 While warming up ready-to-eat dish’s, distribute them evenly in

the rice bowl and cover them with aluminum foil.

 Warming time of ready-to-eat dishes is established by experiment-

ing.

MAINTENANCE

AND CLEANING

Before cleaning, always switch off the

steamer, unplug at the mains and let it cool

down completely.

De-scaling

When the steamer is used regularly, scale

can build up on the walls of the water tank (8)

and the heating element (9). If you do not descale the device, its

operating life will dramatically diminish.

To descale the steamer, do the following:

 Fill the tank (8) with water up to “MAX” mark;

11