E-Ware EW-92214B - Manual (Page 4)

● Turn Dial to set the number of minutes required to cook the food, based on the Cooking
Guidelines on following pages.
● When removing the Steam Bowl(s) use oven mitts to protect against burns from the hot steam.
CAUTION: Use extreme care when removing the Steam Bowl(s). Steam can cause serious
burns!
● When cooking is complete, turn dial to “0” and unplug the appliance.
● Water amount guide that is added to Base.:
Minimum - 1-1/2 Cup /350 mL - approx. 30 minutes cooking time
Maximum - 3 Cups / 700 mL - approx. 60 minutes cooking time
Care and Cleaning
● After your Steamer has cooled, unplug from outlet and remove Steamer Bowl(s) and set in
bowls and lid in warm soapy water.
● Remove excess water from Base Reservoir by tilting it over a sink.
● Wash Steam Bowl(s) and Lid in warm soapy water or place it in the dishwasher.
● CAUTION: Do not put Base Unit in the dishwasher.
● Do not use abrasive cleansers or steel wool to clean Lid or Steam Bowl(s), it will scratch the
clear plastic.
● NEVER IMMERSE THE BASE IN WATER. To clean, wipe outside of Base with a damp cloth
and dry. Do not use abrasive cleansers on exterior surface of Base.
● Dry with a clean towel or set parts aside to air dry.
● Never store your Steamer with water in the Reservoir., always empty reservoir and allow parts
to dry before storing.
● Always fill reservoir to minimum level before connecting to power supply.
EGGS
● Fresh eggs (no more than a week old) are best as the whites will remain close to the yolk for a
more round appearance. Use eggs at room temperature for best results. As eggs age, the
whites ‘thin out’. Eggs will no longer be tough because steaming provides a moist and gentle
method of cooking.
● Use Rice Bowl when cooking scrambled or poached eggs.
● For fluffier scrambled eggs, add 1 Tbs. water per egg and mix.
● To poach eggs, add 1 Tbs. vinegar to water in base to help egg whites congeal.
Variety No. of pieces Cooking time (minutes)
In shell, soft-cooked 1 to 6 10 - 15
In shell, hard-cooked 1 to 6 10 - 15
Scrambled 3 to 4 20 - 25
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