BELLA 17162 Double Tier Egg Cooker Instruction Manual

: June 6, 2024
: Bella

BELLA 17162 Double Tier Egg Cooker Instruction Manual

IMPORTANT SAFEGUARDS

WARNING: When using electrical appliances, basic safety precautions

should always be followed, including the following:

READ ALL INSTRUCTIONS BEFORE USING APPLIANCE.
Do not touch hot surfaces. Use handles or knobs. Use potholders when removing lid or handling hot containers.
To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Bring it to a qualified technician for examination, repair or for electrical or mechanical adjustment.
The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Do not use outdoors.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner, or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
CAUTION: To protect against damage or electric shock, do not cook in the base. Cook fresh, whole eggs only in the boiling racks provided.
NOTE: Never operate Egg Cooker without water in the reservoir, or use a liquid other than water for cooking purposes as this may damage the unit.
To disconnect, press the ON/OFF (I/O) button, then remove plug from outlet.
Do not use appliance for other than intended use.
WARNING: Escaping steam. Use caution. Do not place face near steam vents.
WARNING: To avoid scalding, lift to open lid carefully and allow water to drip into the water reservoir.
CAUTION: The piercing pin on the underside of the water measuring cup is very sharp. Use extreme caution when handling.

ADDITIONAL IMPORTANT SAFEGUARDS

CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property.

A person who has not read and understood all operating and safety
instructions is not qualified to operate this appliance. All users of this appliance must read and understand this instruction manual before operating or cleaning this appliance.
If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water!
Do not leave this appliance unattended during use.
If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance!
The cord to this appliance should be plugged into a 120V AC electrical wall outlet.
Do not use this appliance in an unstable position.
CAUTION: To protect against damage or electric shock, do not cook in the base.

WARNING! FOOD SAFETY HAZARD
FDA GUIDELINES SUGGEST:

Consuming raw or undercooked eggs may increase your risk of foodborne illness.
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.
Foods containing eggs should be cooked to 160°F (72°C). Always use a food thermometer to test.
For recipes that call for raw or undercooked eggs, use pasteurized or fresh organic eggs.

NOTES ON THE PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in 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 modify the plug in any way.

NOTES ON THE CORD

A. short power-supply cord (or detachable power-supply cord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
B. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use.
C. If a long detachable power-supply cord or extension cord is used:
The marked electrical rating of the cord or extension cord should be at least as great as the electrical rating of the appliance;
If the appliance is of the grounded type, the extension cord should be a grounding-type3-wire cord; and
The longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by children or tripped over

PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating to the finish of the counter top or table top or other furniture, place NON-PLASTIC coasters or place mats between the appliance and the finish of the counter top or table top. Failure to do so may cause the finish to darken; permanent blemishes may occur or stains can appear.

ELECTRIC POWER
If the electrical circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances.

Getting to Know Your Egg Cooker
Product may vary slightly from illustration.

Product overview

Before Using for the First Time

Carefully unpack all parts of your Egg Cooker. Set the base aside.
Wash lid, extension ring, boiling rack, poaching tray , omelette tray and water measuring cup in warm, soapy water. Rinse and dry thoroughly.
CAUTION: The piercing pin on the underside of the water measuring cup is very sharp. Use extreme caution when handling.
Wipe the base’s water reservoir with a damp, non-abrasive cloth.

Double Tier Egg Cooker Assembly
Only 1 tier is necessary to boil between 1- 6 eggs, poach 1-2 eggs or prepare an omelet.
To assembly 1 tier:

Place the egg cooker on a flat surface
Add water with the measuring cup following the instructions in the section Operating Instructions
Center the boiling rack on top of the base
If you want to prepare poached eggs or an omelet, rest the respective tray on top of the boiling rack
After adding the desired number of eggs to cook, close with the lid. (See Figure 2)

To assembly 2 tiers:
2 tiers are necessary to boil between 7-12 eggs, poach 3-4 eggs or a combination of boiled/ poached eggs and an omelet at the same time.

Place the egg cooker on a flat surface
Add water with the measuring cup following the instructions in the section Operating Instructions
If you want to boil eggs, add the column to the boiling rack so you can manipulate this rack after cooking. Center the boiling rack on top of the base
If you want to poach eggs or prepare an omelet on the lower level, don’t use the column and just center the boiling rack on top of the base and rest the respective tray on top of the boiling rack
Add the extension ring on the base
Place the second rack with handles and proceed to add more eggs to boil or rest the respective tray to poach or prepare omelets
After putting desired number of eggs to cook in the tray, close with the lid. (See Figure 3)

Operating Instructions

Important!

ONLY USE COLD EGGS. Eggs may be overcooked if they are not refrigerated until use.
Store eggs in their carton to assure freshness and to keep the yolks centered.
This Egg Cooker works best for large sized eggs. It may be necessary to adjust the amount the of water for other sizes.
Always use cold water, preferably distilled or filtered to reduce mineral deposits.
Boiled eggs in their shells, may be kept refrigerated for up to 5 days.

Boiled Eggs

Place the Egg Cooker on a flat, clean surface.
Using the water measuring cup, add cold water, preferably distilled or filtered, to the designated SOFT, MEDIUM or HARD boiled mark and to the mark based on the number of eggs you are cooking (See Figure 4 and 5); then pour into the base’s water reservoir.

NOTE: Always use cold water.
Center the boiling rack on top of the base.
To avoid broken boiled eggs, wash eggs first, then pierce eggs using the pin on the underside of the water measuring cup.
NOTE: Eggs will cook perfectly with or without piercing.
Place up to 12 eggs in the boiling racks, pierced side up. Add the lid.
Plug cord into a 120V AC outlet.
Press the ON/OFF Button to turn the Egg Cooker ON. The water will begin to heat and boil.
IMPORTANT: To ensure proper doneness, eggs must be LARGE sized and COLD out of the refrigerator.
When the eggs are cooked and the water has evaporated, the egg cooker READY indicator light will turn off indicating that the cooking process has finished.
Once cooking is finished, press the ON/OFF button to turn the egg cooker OFF. Then remove the plug from wall outlet.
Immediately lift lid carefully to avoid scalding, and allow water to drip into the water reservoir.
Using protective oven mitts or pot holders, use the side handles to carefully lift the upper level boiling rack up and off the base. Wearing mitts remove the middle shell and use the central column to lift the boiling rack from lower level. Rinse boiled eggs with cold water or place in an ice bath to stop cooking. Eggs can be peeled when they are cool enough to handle.
CAUTION: The unit and the escaping steam can cause burns or injuries. Precaution must be taken when the unit is in operation or just done cooking
IMPORTANT: Unused shell-on boiled eggs may be refrigerated and used for up to 5 days.
To cook additional eggs repeat step 2 – 11.
To serve soft or medium-cooked eggs out of their shell, use a knife to break the shell across the top. Use a small teaspoon to enjoy the egg directly from the shell, or use toast strips to dip into the soft yolk.

Poached Eggs & Omelettes

Using the water measuring cup, add cold water, preferably distilled or filtered, to the POACHED/ OMELETTE mark (See Figure 4); then pour into the base’s water reservoir.
NOTE: Always use cold water.
Center boiling rack on top of the base. Rest the poaching trays on top of the boiling rack. (See Figure 2.)
Poach up to 4 eggs in the Poaching trays or prepare an omelette in the Omelette tray
Poached Eggs: Crack one egg at a time to add to each poaching section. If you want to prepare only 2 poached eggs use the lower level placing the boiling rack then the poaching tray and cover with lid. If you want to prepare 4 poached eggs at the same time; use the boiling rack then the poaching tray and add the middle shell, repeat on upper level and cover.
Omelettes: Whisk eggs, one at a time with your favorite add-ins: grated or shredded cheese, small diced tomatoes, sausage crumbles, bacon bits, any small diced cooked vegetables to the omelette tray. DO NOT OVERFILL!
Plug cord into a 120V AC outlet.
Press the ON/OFF Button to turn the Egg Cooker ON. The water will begin to heat and boil.
When the eggs are cooked and the water has evaporated, the egg cooker READY indicator light will turn off indicating that the cooking process has finished.
Once cooking is finished, press the ON/OFF button to turn the egg cooker OFF. Then remove the plug from wall outlet.
Immediately lift lid carefully to avoid scalding, and allow water to drip into the water reservoir.
Using protective oven mitts or pot holders, use the top handle to carefully lift the poaching tray up and off the base.
Remove poached eggs/omelettes. Serve immediately.

User Maintenance Instructions

This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning, must be performed by a qualified appliance repair technician.

Cleaning Instructions

CAUTION: NEVER IMMERSE BASE UNIT OR CORD IN WATER OR OTHER LIQUID.

Always unplug and allow to cool completely before cleaning.
All Egg Cooker parts, with the exception of the base, may be cleaned in the top rack of a dishwasher. To clean by hand, wash in warm, soapy water.
CAUTION: THE BASE UNIT IS EXTREMELY HOT AFTER USE. Allow base to cool completely before cleaning.
To remove mineral deposits, wipe the base’s water reservoir with a paper towel moistened with 1 tablespoon distilled white vinegar. Rinse and dry thoroughly.
Wipe the exterior of the base with a soft, slightly damp cloth or sponge. Never use abrasive cleansers or scouring pads to clean the base, as they may damage the surfaces.

Storing Instructions

Never store the Egg Cooker while it is hot or wet. Make sure all parts are clean and dry before storing.
Store appliance in its box or in a clean, dry place.
To store, assemble with parts in place with the lid securely fitted on top.
Use the cord wrap on the bottom of the Egg Cooker to store the cord. (See Figure 6.)
Do not put any stress on cord where it enters unit, as this could cause cord to fray and break

Recipes

Classic Deviled Eggs

For a simply elegant presentation, fill a pastry bag with the egg yolk mixture (or a zip lock bag with the corner snipped) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled. Experiment with various toppings: salmon roe caviar, scallions, bacon crumbles, chopped olives, sweet pickles, sweet or spicy roasted peppers.

Serves 6

6 large eggs, hard boiled
2 tablespoons capers, chopped
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons spicy brown mustard
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce
smoked Spanish paprika, for garnish

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice hard boiled eggs in half lengthwise. Remove yolks and place in a medium mixing bowl. Place the whites on a deviled egg serving platter.
Using a fork, mash egg yolks into a fine crumble. Add the remaining ingredients and mix well.
Spoon heaping teaspoons or pipe the yolk mixture into the egg white. Sprinkle with paprika before serving.

Chicken Cobb Salad with Creamy Basil Blue Cheese Dressing

My family loves a Cobb salad, and this is a wonderful recipe. It makes plain old, shredded iceberg lettuce shine. Bacon, hard boiled eggs, chicken, tomatoes, blue cheese, avocado, green onion and dressing.

Serves 4
Creamy Basil Blue Cheese Dressing

1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
3 dashes Worcestershire sauce
4 oz. blue cheese, crumbled
4 tablespoons chives, chopped
4 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, to taste

Chicken

2 boneless, skinless chicken breasts, sliced into 8 thin strips
salt and freshly ground black pepper

Salad

3 hearts of romaine lettuce, chopped
4 large eggs, hard boiled
8 slices bacon
1 cup artichoke hearts, quartered
2 vine ripened tomatoes, seeded, chopped
2 ripe avocados, diced
1 red onion, chopped

Prepare the bacon: Cut bacon into 1-inch strips. Fry bacon in a grill pan or heavy skillet over medium-high heat. Remove bacon and all grease, leaving 1 tablespoon bacon grease in the pan or skillet.
Prepare the chicken: Season the chicken, then grill on medium-high heat in the bacon grease for 2 to 3 minutes per side until done. Remove from the pan and set aside to cool.
For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire sauce and mix until smooth. Stir in the blue cheese, chives, basil, salt and pepper. Cover and refrigerate for at least 2 hours before serving to allow the flavors to develop.
For the salad: Arrange the chopped lettuce in a large bowl or on a large platter. Add rows of salad ingredients: chopped grilled chicken, chopped or quartered hard boiled eggs, bacon, artichoke hearts, tomatoes, avocados, and chopped red onion.
Drizzle the Creamy Basil Blue Cheese Dressing over the salad before serving

Peppadew & Cheese Deviled Eggs

We’ve spun a southern favorite into an elegant appetizer and kicked it up with peppadew peppers to add a slightly sweet and spicy note.
Serves 6

6 large eggs, hard boiled
1/3 cup mayonnaise
1/4 lemon, juiced
1/4 cup chopped peppadew peppers
2 tablespoons shredded cheddar cheese
1-1/2 tablespoon brown spicy mustard
Kosher salt, to taste
1/2 teaspoon cayenne pepper, more to taste

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice hard boiled eggs in half lengthwise. Remove yolks and place in a medium mixing bowl. Place the whites on a deviled egg serving platter.
Using a fork, mash egg yolks into a fine crumble. Add the remaining ingredients and mix well.
Spoon heaping teaspoons or pipe the yolk mixture into the egg white shells. Dust with cayenne before serving.

Loaded Turkey Meatloaf

This old world meatloaf features decorative white and yellow rings running through middle of the slices. This dish was originated in Germany where it has been said that immigrants brought meatloaf with them to Southern Brazil where it was adapted to include a hardboiled egg stuffed inside. In Hungary, Stefania meatloaf is a favorite where a long meatloaf is baked in a loaf pan with hard boiled eggs in the middle.

Meatloaf

1 lb. ground turkey, dark meat preferred
1 cup onion, chopped finely
1 clove of garlic, minced
1 bunch fresh parsley, chopped finely
2 tablespoons dried oregano
2 eggs
1/4 cup Italian seasoned breadcrumbs
1/3 cup barbeque sauce, as topping

Stuffing

2 tablespoons olive oil
2 tablespoons chili oil
1 cup fresh mushrooms, chopped
3 shisito peppers, chopped
1/2 onion, sliced
1 cup zucchini, grated
4 hard boiled eggs

Prepare Meatloaf. Place all meatloaf ingredients in a large bowl. Mix by hand until combined.
Spread plastic wrap onto the working surface. Empty meat onto the center of the plastic wrap. Use your hands to press into a square, approximately 13-inches wide x14-inches deep.
Prepare stuffing. Sauté all ingredients in a large pan until the onions are soft and browned.
Add a layer of the stuffing over the meat.
Arrange a line of 4 eggs down the center of the meat and stuffing.
Roll the loaf. Use the plastic wrap to lift the front of the meat up and over the eggs. Pull the top of the plastic wrap down. Firmly grasp both corners of the back of the wrap and pull the meat up and over the backside of the eggs to form a loaf.
Place in a loaf pan and discard the plastic wrap. Using a brush or a spoon, spread the barbecue sauce over the top of the loaf.
Bake at 350°F for 25 minutes. Use a meat thermometer to check for an internal temperature of 170°F – 180°F. Continue cooking for 5 minutes, if needed.

Heavenly Devilish Eggs with Shrimp

Yields: 12

12 medium shrimps, steamed, tails on
6 large eggs, hard boiled
1/3 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon chili sauce
1 teaspoon Siracha hot sauce
1 teaspoon prepared horseradish
1/2 teaspoon Kosher salt
sweet paprika, for garnish

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice hard boiled eggs in half lengthwise. Remove yolks and place in a medium mixing bowl. Place the whites on a deviled egg serving platter.
Using a fork, mash egg yolks into a fine crumble. Add the remaining ingredients, except the shrimp, to the bowl and mix well.
Spoon or pipe heaping teaspoons of the yolk mixture into the egg white shells. Top each deviled egg with a steamed shrimp.
Sprinkle with paprika before serving.

Curried Egg Salad

A delightful treat, we served tiny Curried Egg Salad tea sandwiches for the first course of our High Tea. The crunchy radishes added a pop of spicy freshness. This salad is unique and great for any occasion.
Yields: 8 tea sandwiches

4 large eggs, hard boiled
3 medium radishes, chopped
3 tablespoons mayonnaise
1 tablespoon plain yogurt
2 tablespoons red onion, minced
1 tablespoon cilantro, chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon garlic salt
1-1/2 teaspoons curry powder
1 teaspoon turmeric
4 slices of square sandwich bread

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Chop hard boiled eggs into small pieces. Add the remaining ingredients and mix well.
Adjust seasonings to taste.
Divide the mixture in two. Spread each half on one slice of bread and cover with remaining slices. Cut off crusts and slice on the diagonal to make 8 small tea sandwiches.

Salmon Avocado Salad

This is not your typical salmon salad! The nonfat yogurt combined with ripe avocado adds a creamy freshness without the addition of mayo! Eggs add even more flavor, nutrition and protein to this Salmon Avocado Egg Salad.

2 (5 oz.) cans salmon
4 large hard boiled eggs mashed or diced
2 ripe Haas avocados, mashed
1/4 cup nonfat plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 teaspoon garlic salt
1-1/2 – 2 tablespoons sweet pickle relish
1/4 cup chopped green onions
2 tablespoons capers, drained
1/4 cup fresh dill, chopped
1/2 teaspoon smoked or regular paprika
1/2 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon pepper

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Chop hard boiled eggs into small pieces.
Add all ingredients to a large bowl and mix well.

Poached Eggs

2 large eggs
Salt and pepper, for garnish

Using the water measuring cup add cold water into the base’s water reservoir.
Center boiling rack on top of the base. Rest the poaching tray on top of the boiling rack.
Crack one egg at a time to add to each poaching section.
Add the lid and Press the ON/OFF Button to turn the Egg Cooker ON.
When the eggs are cooked and the water has evaporated, the Egg Cooker red READY indicator light will turn off.
Remove poached eggs/omelettes. Sprinkle with salt and pepper before serving.

Limited TWO-YEAR Warranty

SENSIO Inc. hereby warrants that for a period of TWO YEARS from the date of purchase, this product will be free from mechanical defects in material and workmanship, and for 90 days in respect to non-mechanical parts. At its sole discretion, SENSIO Inc. will either repair or replace the product found to be defective, or issue a refund on the product during the warranty period.
The warranty is only valid for the original retail purchaser from the date of initial retail purchase and is not transferable. Keep the original sales receipt, as proof of purchase is required to obtain warranty validation. Retail stores selling this product do not have the right to alter, modify, or in any way revise the terms and conditions of the warranty.

EXCLUSIONS:
The warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use of the product, use of improper voltage or current, improper routine maintenance, use contrary to the operating instructions, disassembly, repair, or alteration by anyone other than qualified SENSIO Inc. personnel. Also, the warranty does not cover Acts of God such as fire, floods, hurricanes, or tornadoes.
SENSIO Inc. shall not be liable for any incidental or consequential damages caused by the breach of any express or implied warranty. Apart from the extent prohibited by applicable law, any implied warranty of merchantability or fitness for a particular purpose is limited in time to the duration of the warranty. Some states, provinces or jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, or limitations on how long an implied warranty lasts, and therefore, the above exclusions or limitations may not apply to you. The warranty covers specific legal rights which may vary by state, province and/or jurisdiction.

HOW TO OBTAIN WARRANTY SERVICE:
You must contact Customer Service at our toll-free number: 1-866-832 4843. A Customer Service Representative will attempt to resolve warranty issues over the phone. If the Customer Service Representative is unable to resolve the problem, you will be provided with a case number and asked to return the product to SENSIO Inc. Attach a tag to the product that includes: your name, address, daytime contact telephone number, case number, and description of the problem. Also, include a copy of the original sales receipt. Carefully package the tagged product with the sales receipt, and send it (with shipping and insurance prepaid) to SENSIO Inc.’s address. SENSIO Inc. shall bear no responsibility or liability for the returned product while in transit to SENSIO Inc.’s Customer Service Center.

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