Hamilton Beach 25500 Manual De Instrucciones página 5

How to Make Hard-, Medium-,
or Soft-Cooked Eggs
w WARNING Food Safety Hazard.
• Consuming raw or undercooked eggs may increase your risk
of foodborne illness.
• For more information, refer to the U.S. FDA's Food Facts
"Playing It Safe With Eggs" at
http://www.foodsafety.gov/keep/types/eggs/index.html.
According to the FDA:
• Thorough cooking is perhaps the most important step in making
sure eggs are safe. Cook eggs until both the yolk and the white are
firm. Scrambled eggs should not be runny.
• Casseroles and other dishes containing eggs should be cooked to
160°F (72°C). Use a food thermometer to be sure.
• For recipes that call for eggs that are raw or undercooked when
the dish is served, use either shell eggs that have been treated to
destroy salmonella, by pasteurization or another approved method, or
pasteurized egg products.
1. Choose the number of large
eggs you want to cook and
locate type of cooked egg you
want on the water measuring
cup. Fill with cold water to that
line. NOTE: This product works
best for large eggs. Adjust
amount of water for other sizes
of eggs.
NOTE: Never operate egg cooker
without water in the center of the
reservoir, or use a liquid other than
water for cooking purposes, since
this may damage the unit.
2. Pour water into center of water
reservoir. Always make sure
that center of reservoir is filled
first before outer ring.
NOTE: Always use cold water.
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