INSTRUCTION & RECIPE BOOKLET
Egg Central
CEC-10
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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6. Remove any protective or promotional
labels from your Egg Central appliance and
other parts.
NOTICE
This appliance has a polarized plug (one prong
is wider than the other). As a safety feature, this
plug will fit into 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 attempt to defeat
this safety feature.
TABLE OF CONTENTS
Important Safeguards. . . . . . . . . . . . . . . . . . . 1
Unpacking Instructions . . . . . . . . . . . . . . . . . 2
Parts and Features. . . . . . . . . . . . . . . . . . . . . 2
Assembly Instructions . . . . . . . . . . . . . . . . . . 3
Operating Instructions . . . . . . . . . . . . . . . . . . 4
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . 5
Cleaning and Maintenance . . . . . . . . . . . . . . 6
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Warranty Information . . . . . . . . . . . . . . . . . . 11
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord (or detachable
power-supply cord) should be used to reduce
the risks resulting from becoming entangled in
or tripping over a longer cord.
Longer detachable power-supply cords or
extension cords are available and may be used
if care is exercised in their use.
PARTS AND FEATURES
1. Lid: Stylish stainless steel lid with
steam vents.
If a longer detachable power-supply cord or
extension cord is used, the marked electrical
rating of the cord set or extension cord should
be at least as great as the electrical rating of
the appliance, and the cord should be arranged
so that it will not drape over the countertop or
tabletop where it can be pulled on by children
or tripped over unintentionally.
2. Upper Cooking Rack: Holds up to 3
eggs in shells to cook hard, medium, or soft.
3. Poaching Tray: Sectioned to poach up
to 4 eggs.
4. Omelet Tray: Makes a 3-egg omelet.
5. Lower Cooking Rack: Holds up to 7 eggs in
shells to cook hard, medium or soft.
6. Base: Stainless steel heating element
UNPACKING
makes cleanup easy.
INSTRUCTIONS
7. Indicator Light: When switch is in the ON
position, indicator light will turn on. When the
switch is in the OFF position, the light will
turn off.
1. Place the box on a large, sturdy, flat surface.
2. Open the box and remove the instruction
book and any other literature.
8. On/Off Switch with Audible Alerts:
When eggs are finished cooking, a contin-
uous audible tone will sound until the Egg
Central appliance is manually turned off.
3. Lift the cardboard insert from the box
and remove the Egg Central appliance by
firmly grabbing the sides, and raising.
4. Remove any other packing materials
surrounding the Egg Central appliance.
9. Egg Holders: Two holders are included
for serving cooked eggs in shells.
5. Remove all other parts packed in the box
and remove packing materials surrounding
those parts. Be sure to check all packing
materials for all parts listed in the
Parts and Features section on this page
before discarding.
10. Beaker w/Piercing Pin: The fill lines on
beaker indicate the average amount of
water to add for hard, medium or soft
cooked eggs, as well as omelet and
poached eggs. Piercing pin makes it easy
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2
to pierce eggs to prevent the shells from
cracking while cooking.
NOTE: PIERCING PIN IS ExTREmELy
SHARP – USE CAUTION WHEN
REmOvING PROTECTIvE COvER.
DO NOT submerge base of unit in water or
liquid. Base can be wiped clean with a
damp cloth. Please refer to the Cleaning
Instructions page 6, section for more
information.
2. Thoroughly dry all removable parts and
place next to the unit, or store them when
not in use.
11. BPA Free (not shown): All materials that
come in contact with food are BPA free.
3. Place Egg Central appliance on a clean,
dry surface.
1
4. Position the lower egg cooking rack over
the base of the unit. The ribs on side han-
dles should be facing upward.
2
3
5. Place the stainless steel lid over the
cooking tray.
6. Plug in power cord. Your egg cooker is
now assembled for use.
To assemble your Cuisinart® Egg Central
appliance for use with omelet or poaching
tray:
4
1. Rinse all removable parts in hot soapy
water or in a dishwasher (top rack only)
before each use. CAUTION: Piercing pin
on base of beaker is extremely sharp.
5
6
DO NOT submerge base of unit in water or
liquid. Base can be wiped clean with a
damp cloth. Please refer to the Cleaning
Instructions page 6, for more information.
7
8
9
2. Thoroughly dry all removable parts and
place next to the unit, or store them when
not in use.
10
3. Place Egg Central appliance on a clean,
dry surface.
4. Position the lower egg cooking rack over
the base of the unit. The ribs on side han-
dles should be facing upward.
ASSEmBLy
INSTRUCTIONS
5. Select the proper tray for use, and place
on top of the lower egg cooking rack.
To assemble your Cuisinart® Egg Central
appliance for hard, medium, or soft cooked
eggs:
6. Place the stainless steel lid over the
cooking tray.
1. Rinse all removable parts in hot soapy
water or in a dishwasher (top rack only)
before each use. CAUTION: Piercing pin
on base of beaker is extremely sharp.
7. Plug in power cord. Your egg cooker is
now assembled for use.
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3
matically turn on again if the switch is not
manually moved to the OFF position.
OPERATING
INSTRUCTIONS
11. Remove eggs immediately and run under
cold water to prevent overcooking.
FOR HARD, mEDIUm AND SOFT
COOKED EGGS
12. Eggs are now ready to serve.
1. Place Egg Central appliance on a clean,
dry surface.
To Cook more Eggs
1. If you notice any mineral buildup on the
heating plate after cooking, moisten a
paper towel with one tablespoon white
vinegar and wipe clean.
2. Remove lid and all other removable parts.
3. Decide how you want to cook your eggs.
Find the marking for Hard, Medium or Soft
on the measuring beaker and fill with cold
water to the center of that range. For best
results, use distilled water, since tap water
has minerals that can cause eggs to discolor.
NOTE: The range is a guide, and water
levels may need to be adjusted to achieve
desired doneness.
2. Repeat steps 1–12.
NOTE: Cooking times will vary slightly
depending on number and size of eggs,
temperature of eggs prior to cooking,
temperature and amount of water used,
altitude and length of time eggs remain in
cooker following cooking cycle.
4. Pour cold water into heating plate.
FOR POACHED EGGS
5. Rinse the number of eggs desired – cook
up to 10 eggs at a time.
1. Place Egg Central appliance on a clean,
dry surface.
6. Place the lower cooking rack over the base
of the unit. The ribs on side handles should
be facing upward.
2. Remove lid and all other removable parts.
3. Fill beaker to the center of the Poached/
Medium range with cold water. For best
results, use distilled water, since tap
water has minerals that can cause eggs
to discolor.
7. Using the piercing pin located under the
beaker, pierce top side of each egg and
place in cooking tray. Rinse pin after each
use.
NOTE: To cook more than 7 eggs – up to
10 total – place the upper cooking rack
over the center of the lower rack, resting
the raised edges carefully on the tops of
eggs below. Pierce each egg before plac-
ing it on upper cooking rack.
NOTE: The range is a guide, and water
levels may need to be adjusted to achieve
desired consistency.
4. Pour cold water into heating plate.
5. Lightly butter or spray vegetable oil on
poaching tray.
8. Place lid on top of unit and slide power
switch to the ON position. Indicator light
will be lit.
6. Break one egg for each poaching section
– cooks up to four poached eggs.
9. When water is completely evaporated, the
cooking cycle ends and a steady audible
tone will sound and indicator light will turn
off.
7. Place lower cooking rack over the base of
the unit. The ribs on side handles should
be facing upward.
8. Place poaching tray on top of lower
cooking rack.
NOTE: Cooking time will vary depending
on number of eggs and consistency.
9. Place lid on top of unit and slide power
switch to the ON position. Indicator light
will be lit.
10. Slide power switch to the OFF position.
NOTE: Once the unit cools off, it will auto-
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4
10. When liquid is completely evaporated, the
eggs will be poached. NOTE: 1–4 eggs
cook in approximately 9½ minutes.
audible tone will sound and indicator light
will turn off.
12. Slide power switch to the OFF position.
NOTE: Once the unit cools off, it will
11. When cooking is complete, a continuous
audible tone will sound and indicator light
will turn off.
automatically turn on again if the switch is
not manually moved to the OFF position.
12. Slide power switch to the OFF position.
NOTE: Once the unit cools off, it will auto-
matically turn on again if the switch is not
manually moved to the OFF position.
13. Remove omelet immediately to prevent
overcooking.
14. Use small spatula to remove omelet
from tray.
13. Remove eggs immediately to prevent
overcooking.
TIP AND HINTS
14. Use small spatula to remove poached
eggs.
•
•
•
•
Refrigerate eggs until ready to use. Always
use cold eggs – do not bring them to room
temperature before using or the eggs will be
slightly overcooked.
FOR OmELETS
1. Place Egg Central appliance on a clean,
dry surface.
Eggs should be stored in the carton in
which they were purchased to keep them
from drying out and absorbing refrigerator
odors.
2. Remove lid and all other removable parts.
3. Fill beaker to the center of the Omelet/Hard
range with cold water. For best results, use
distilled water, since tap water has minerals
that can cause eggs to discolor.
The eggs should be in the carton large end
up – this will help them stay fresher longer
and will keep the yolks centered. This is a
suggested method for storing eggs.
NOTE: The range is a guide, and water
levels may need to be adjusted to achieve
desired consistency.
Before cooking soft, medium or hard eggs,
pierce one side of the egg to prevent the
shell from cracking during the cooking pro-
cess. Always pierce the top of the egg, as in
the side of the egg which was facing up
when stored in the refrigerator.
4. Pour cold water into heating plate.
5. Lightly butter or spray vegetable oil on
omelet tray.
6. Break up to 3 eggs into a separate bowl
and mix. Pour beaten mixture into omelet
tray. (see page 9 for suggestions).
•
Don’t know if your eggs are fresh? Place
them in a bowl of salted cool water. If they
sink, they are fresh – if they float, they
are not.
7. Place lower cooking rack over the base of
the unit. The ribs on side handles should
be facing upward.
•
•
Always wash the eggshells prior to soft,
medium or hard cooking.
8. Place omelet tray on top on lower
cooking rack.
You should always cool hard cooked eggs
immediately after cooking to prevent them
from cooking further and causing a dark
green ring to form around the yolk. First use
tongs to remove cooked eggs and carefully
place in a large colander or strainer. Allow
cold water to pour over the eggs until the
eggs are cool enough to handle.
9. Place lid on top of unit and slide power
switch to the ON position. Indicator light
will be lit.
10. When liquid is completely evaporated, the
omelet will be ready.
11. When cooking is complete, a continuous
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5
Alternatively, you can place the eggs in a
large bowl of ice water.
on page 9. Be creative and use your favorite
fillings. Start with 3 eggs, 2–3 tablespoons
of milk or water, and then up to 3 table-
spoons of any vegetables, cheese and/or
seasonings that you wish.
•
•
To peel hard cooked eggs easily, roll gently
on the counter using the palm of your hand
to crack. Begin peeling from the larger end.
•
The omelet pan is for more than just
Hard cooked eggs in the shell will keep for
up to one week properly refrigerated. Hard
cooked eggs out of the shell should be
used immediately.
omelets. We give you a delicious recipe for
chocolate chip bread pudding, but you can
make any flavors, savory or sweet, using the
same amounts of ingredients. For a sweet
breakfast treat, try making an individual
French toast with sliced or cubed bread,
and the other usual ingredients (eggs, milk,
cinnamon, vanilla extract, etc).
•
•
Hard cooked eggs that have been colored
and displayed decoratively should not be
consumed – enjoy their colorful display and
discard.
To serve soft or medium-cooked eggs out
of the shell, break the shell through the cen-
ter of the egg with a knife. Use a teaspoon
to scoop the egg out of each half onto a
serving dish or piece of toast.
CLEANING AND
mAINTENANCE
Always unplug your Cuisinart® Egg Central
appliance from the electrical outlet before
cleaning.
•
•
To serve soft or medium-cooked eggs in a
cup, place the egg in a cup, small end
down. Slice off the large end, about one
inch from the top, using a knife or egg scis-
sors. Eat from the shell with a teaspoon or
serve with toast strips to dip in the soft yolk.
Wash all removable parts in hot, soapy water
or in the top shelf of a dishwasher.
Clean heating plate with a damp cloth.
Remove any mineral deposits left behind from
water by wiping plate with a paper towel
moistened with one tablespoon white vinegar.
This also works as an antibacterial agent.
CAUTION: Base is extremely hot after use.
Allow unit to cool before handling or cleaning.
NOTE: If unit is not cleaned with white
vinegar on a regular basis, minerals naturally
occurring in water will build up and cause dis-
coloration of eggshells. However, discoloration
of the eggshells does not affect the taste of
the eggs.
Use our provided measuring cup as a guide.
If you tend to like your eggs cooked a bit
more well done, fill to the higher end of the
water range. If you prefer your eggs slightly
runnier, fill to the lower end of the water
range. You will find this is most useful when
preparing poached
eggs, but you may find a need to play with
the water amounts for the other types of
eggs as well.
•
Poached eggs may be made in advance
and then reheated prior to use. When doing
so, undercook the eggs slightly by using
less water, and then immediately cool by
placing in the refrigerator. To re-warm, place
in a bowl of warm water, and then drain on
a plate lined with paper towels.
Wipe main body housing with a damp cloth.
DO NOT immerse in water.
Use the cord wrap feature located underneath
the unit to store extra cord.
Place clean cooking racks, omelet and poach-
ing trays, beaker and egg holders inside the
Egg Central appliance to store.
•
•
Before using either the poaching tray or the
omelet tray, always brush with butter or light-
ly coat with oil or a nonstick cooking spray.
Any other servicing should be performed by an
authorized service representative.
We provide recipes for a variety of omelets
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6
egg salaD
RECIPES
This basic egg salad is great for
sandwiches. It can be “dressed up” by
adding chopped green onion or shallot,
chopped pickles, chopped sun-dried
tomatoes or chopped fresh herbs.
DevileD eggs
The quintessential hors d’oeuvre.
Makes 20 servings
10
large hard-boiled eggs, cooled just
enough to handle*
Makes about 3 cups
10
hard cooked eggs,
completely cooled
1
⁄
3
cup mayonnaise
1¼
1¼
1¼
2½
½
teaspoons Dijon mustard
teaspoons fresh lemon juice
teaspoons Worcestershire sauce
tablespoons capers, drained
teaspoon kosher salt
1
stalk celery, about 4 inches,
cut into 1-inch pieces
½
3
cup mayonnaise
teaspoons Dijon mustard
teaspoon kosher salt
¼
2
pinches freshly ground white
or black pepper
1
⁄
8
teaspoon freshly ground white or
black pepper
1. Peel the cooked eggs and carefully slice in
half lengthwise. Place the egg white halves
on a clean work surface.
NOTE: The egg salad can be made two ways,
either pulsed in a food processor for a creami-
er version, or diced as traditionally served in
sandwiches. Both are delicious – you decide
which way you prefer.
2. Put the yolks into the work bowl of a food
processor fitted with the metal chopping
blade; process until no longer grainy, about
45 to 60 seconds.
FOOD PROCESSOR INSTRUCTIONS
1. Remove shells from eggs and discard. Cut
eggs into quarters and reserve.
3. Pulse in the remaining ingredients and
process until smooth, about 45 seconds to
1 minute. Taste and adjust seasoning
accordingly.
2. Place the celery in the work bowl of a food
processor fitted with the metal chopping
blade. Pulse to chop, about 5 to 10 times;
scrape the work bowl. Add the quartered
eggs to the work bowl; pulse 3 to 4 times to
roughly chop.
4. You may either carefully scoop the filling into
the whites, or for a beautiful presentation, fit
a pastry bag with a small star tip. Fill the
pastry bag with the egg filling and pipe a
large rosette onto each white in place of the
yolk. Sprinkle with paprika before serving.
3. Add mayonnaise, mustard, salt and pepper.
Pulse until mayonnaise and mustard are
completely mixed in and desired texture is
reached, 10 to 20 times.
Nutritional information per serving:
Calories 63 (77% from fat) • carb. 0g
• pro. 3g • fat 5g • sat. fat 1g • chol. 94mg
• sod. 135mg • calc. 14mg • fiber 0g
FOR DICING INSTRUCTIONS
1. Remove shells from eggs and discard.
First halve eggs, and then cut each half into
¼- to ½-inch dice. Reserve in a large
mixing bowl.
* see page 5 for tips on cooling eggs.
2. Cut the celery into the same size as the
diced eggs, ¼ to ½-inch dice. Put in the
bowl with the eggs.
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7
3. Add the remaining ingredients, stir gently to
combine. Taste and adjust seasonings as
desired.
2
English muffins, split and toasted
½
cup hollandaise sauce
(recipe on this page)
1. In large sauté pan, heat the oil over medium
heat. Add the spinach, a little bit at a time.
Cook until bright and just wilted. Keep
warm.
Nutritional information per serving (½ cup):
Calories 256 (81% from fat) • carb. 1g
• pro. 11g • fat 23g • sat. fat 5g • chol. 317mg
• sod. 349mg • calc. 50mg • fiber 0g
2. On each muffin half, evenly distribute the
spinach. Place one poached egg on top;
finish with the hollandaise sauce (about 2
tablespoons per serving).
eggs BeneDict
A brunch staple, this dish is sure to
please all of your guests.
3. Serve immediately.
Makes 4 servings
Nutritional information per serving:
Calories 291 (64% from fat) • carb. 15g • pro. 11g
• fat 21g • sat. fat 10g • chol. 308mg
4
slices Canadian bacon
poached eggs
4
• sod. 461mg • calc. 121mg • fiber 1g
2
English muffins, split and toasted
½
cup hollandaise sauce
(recipe on this page)
HollanDaise sauce
This sauce is for more than just eggs,
serve it over a plate of steamed
vegetables like asparagus.
1. Heat a large sauté pan over medium-high
heat. Sauté the Canadian bacon, turning
once, until browned, about 2 to 4 minutes
per side. Keep warm.
Makes about 1 cup
2. On each muffin half, place one slice of the
Canadian bacon. Top with a poached egg;
finish with about 2 tablespoons of holland-
aise sauce.
4
egg yolks
1
tablespoon lemon juice
cup melted butter, kept warm
½
½ to ¾ teaspoon kosher salt
pinch ground white pepper
pinch cayenne
Nutritional information per serving:
Calories 293 (61% from fat) • carb. 15g
• pro. 14g • fat 19g • sat. fat 10g • chol. 318mg
• sod. 634mg • calc. 69mg • fiber 1g
water, to thin if necessary
1. In a medium bowl, whisk yolks and lemon
juice until just thickened. Place the bowl
over a pot of simmering, NOT boiling, water;
while whisking constantly, whisk the mixture
until it has increased in volume and has
thickened, about 8 to 10 minutes. The eggs
must not cook, so if it seems as though the
mixture is getting above body temperature,
whisk the mixture off of the heat a bit, and,
then place back onto the pot of water.
eggs Florentine
Escarole is a great replacement for the
spinach in this breakfast favorite.
Makes 4 servings
4
cups spinach, packed
½ – 1 tablespoon olive oil
poached eggs
4
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8
2. Once thickened, slowly whisk in the melted
butter until completely combined. Stir in
spices. If sauce is too thick, thin out with
some water or extra lemon juice.
pinch kosher salt
pinch freshly ground black pepper
tablespoon goat cheese, crumbled
teaspoons grated Parmesan
1
2
3. Use immediately.
Pepper and Onion
nonstick cooking spray
large eggs
Nutritional information per serving:
Calories 128 (94% from fat) • carb. 0g • pro. 1g
• fat 13g • sat. fat 8g • chol. 122mg
3
2
2
tablespoons reduced fat milk
• sod. 152mg • calc. 11mg • fiber 0g
tablespoons finely chopped bell
pepper
3-egg omelets
1
tablespoon finely chopped onion
pinch kosher salt
We give you the formula for the perfect
fluffy omelet. While there are a few types
listed, be creative and throw in your
favorite vegetables or cooked meats.
pinch freshly ground black pepper
tablespoon shredded Cheddar
1
Each make 1 serving
Ham & Swiss
nonstick cooking spray
Plain Egg Omelet
nonstick cooking spray
3
2
large eggs
3
large eggs
tablespoons reduced fat milk
pinch freshly ground black pepper
tablespoon chopped, cooked ham
tablespoons shredded Swiss
¼
cup reduced fat milk
pinch kosher salt
1
2
pinch freshly ground black pepper
1. Lightly coat the omelet pan with nonstick
cooking spray.
Cheese and Chives
nonstick cooking spray
large eggs
2. Whisk together the eggs, milk, salt (if using)
and pepper.
3
3
2
1
tablespoons reduced fat milk
tablespoons shredded cheese
tablespoon chopped chives
pinch kosher salt
3. If using vegetables or meat, put those in the
greased omelet pan. Top with the egg mix-
ture, then finish with any fresh herbs and/or
cheese.
4. Fill the Egg Central appliance measuring
cup with water up to the Omelet line; pour
into the Egg Central appliance base, fitted
with the egg tray. Place the filled omelet pan
on top of the tray. Cover and switch on.
pinch freshly ground black pepper
Spinach and Goat Cheese
nonstick cooking spray
3
2
large eggs
5. Once tone sounds, omelet is ready to enjoy.
Switch off and carefully remove cover.
Serve immediately.
tablespoons reduced fat milk
5 – 6 large spinach leaves,
finely chopped
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9
Nutritional information per omelet (plain):
Calories 243 (58% from fat) • carb. 4g • pro. 21g
• fat 15g • sat. fat 5g • chol. 563mg
1
large egg
½
teaspoon pure vanilla extract
pinch table salt
• sod. 337mg • calc. 152mg • fiber 0g
1
tablespoon granulated sugar
Nutritional information per omelet
(cheese and chives):
Calories 301 (61% from fat) • carb. 4g • pro. 24g
• fat 20g • sat. fat 8g • chol. 577mg
• sod. 425mg • calc. 257mg • fiber 0g
2 – 3 tablespoons semisweet
chocolate chips
1. Lightly coat the omelet pan with nonstick
cooking spray or butter.
2. Place bread cubes in a medium bowl.
Reserve.
Nutritional information per omelet
(spinach and goat cheese):
Calories 297 (60% from fat) • carb. 4g • pro. 25g
• fat 19g • sat. fat 8g • chol. 571mg
• sod. 452mg • calc. 222mg • fiber 0g
3. In a large liquid measuring cup, combine the
milk, egg, vanilla, salt and sugar. Whisk to
combine. Pour mixture over the reserved
bread cubes. Add chocolate chips; stir to
combine.
Nutritional information per omelet
(pepper and onion):
Calories 280 (58% from fat) • carb. 6g • pro. 23g
• fat 18g • sat. fat 7g • chol. 570mg
• sod. 382mg • calc. 207mg • fiber 0g
4. Fill the Egg Central appliance measuring
cup with water up to the Omelet line; pour
into the Egg Central appliance base, fitted
with the egg tray. Carefully pour the bread
pudding ingredients into the prepared
omelet pan. Place the omelet pan on the
egg tray, cover and turn unit on.
Nutritional information per omelet
(ham and Swiss):
5. Once the tone sounds, the bread pudding is
ready to enjoy. Switch off and carefully
remove cover. Serve immediately.
Calories 310 (59 % from fat) • carb. 5g • pro. 27g
• fat 20g • sat. fat 8g • chol. 581mg
• sod. 406mg • calc. 259mg • fiber 0g
NOTE: The bread pudding will deflate some
when the cover is removed; this is normal.
cHocolate cHip BreaD
Nutritional information per serving:
Calories 270 (31% from fat) • carb. 38g • pro. 9g
• fat 9g • sat. fat 4g • chol. 116mg
puDDing
Bread pudding for two – this is delicious
when paired with vanilla ice cream or
freshly whipped cream.
• sod. 225mg • calc. 122mg • fiber 1g
Makes 2 servings
nonstick cooking spray (or 1 table-
spoon softened butter)
1
cup ½-inch cubed challah bread (or
you may use a sweet roll, such as
brioche, or a croissant if you do not
want to purchase an entire loaf of
challah bread)
½
cup reduced fat milk
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10
WARRANTy
Please pay by check or money order.
(California residents need only supply proof of
purchase and should call 1-800-720-0190 for
shipping instructions).
THREE-yEAR LImITED
WARRANTy
NOTE: For added protection and secure han-
dling of any Cuisinart® product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost
and/or damaged products are not covered
under warranty.
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart®
Egg Central appliance that was purchased at
retail for personal, family, or household use.
Except as otherwise required under applicable
state law, this warranty is not available to
retailers or other commercial purchasers or
owners. We warrant that your Cuisinart®
Egg Central appliance will be free of defects
in material or workmanship under normal
home use for three years from the date of
original purchase.
CALIFORNIA
RESIDENTS ONLy
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store which sells Cuisinart products of
the same type. The retail store shall then,
according to its preferences, either repair the
product, refer the consumer to an independent
repair facility, replace the product, or refund
the purchase price less the amount directly
attributable to the consumer’s prior usage of
the product. If either of the above two options
does not result in the appropriate relief to the
consumer, the consumer may then take the
product to an independent repair facility if ser-
vice or repair can be economically accom-
plished. Cuisinart and not the consumer will
be responsible for the reasonable cost of such
service, repair, replacement, or refund for non-
conforming products under warranty.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration. However,
product registration does not eliminate the
need for the consumer to maintain the original
proof of purchase in order to obtain the
warranty benefits. In the event that you do
not have proof of purchase date, the purchase
date for purposes of this warranty will be the
date of manufacture.
If your Egg Central appliance should prove to
be defective within the warranty period, we will
repair it (or, if we think it necessary, replace it)
without charge to you. To obtain warranty
service, please call our Consumer Service
Center toll-free at 1-800-726-0190, or write to:
Cuisinart
7811 North Glen Harbor Blvd.
Glendale, AZ 85307.
California residents may also, according
to their preference, return nonconforming
products directly to Cuisinart for repair or,
if necessary, replacement by calling our
Consumer Service Center toll-free at
800-726-0190. Cuisinart® will be responsible
for the cost of the repair, replacement, and
shipping and handling for such nonconforming
products under warranty.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product. Please also be sure to
include a return address, daytime phone num-
ber, description of the product defect, product
serial number (stamped on bottom of product
base), and any other information pertinent to
the product’s return.
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11
BEFORE RETURNING
yOUR CUISINART
PRODUCT
If you are experiencing problems with your
Cuisinart® Egg Central appliance, we suggest
that you call our Consumer Service Center at
1-800-726-0190 before returning the product
for servicing. Often, our Consumer Service
Representatives can help solve the problem
without having the product serviced. If servic-
ing is needed, a Representative can confirm
whether the product is under warranty and
direct you to the nearest service location.
Your Cuisinart® Egg Central appliance has
been manufactured to the strictest specifica-
tions and has been designed for use only in
120 volt outlets and only with authorized
accessories and replacement parts. This war-
ranty expressly excludes any defects or dam-
ages caused by attempted use of this unit with
a converter, as well as use with accessories,
replacement parts or repair service other than
those authorized by Cuisinart®. This warranty
does not cover any damage caused by acci-
dent, misuse, shipment or other than ordinary
household use. This warranty excludes all
incidental or consequential damages. Some
states do not allow the exclusion or limitation
of these damages, so these exclusions may
not apply to you. You may also have other
rights, which vary from state to state.
* Important: If the nonconforming product is
to be serviced by someone other than
Cuisinart’s Authorized Service Center, please
remind the servicer to call our Consumer
Service Center at 1-800-726-0190 to ensure
that the problem is properly diagnosed, the
product is serviced with the correct parts,
and to ensure that the product is still
under warranty.
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12
NOTES
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13
NOTES
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14
Food
Processors
Blenders
Griddlers
Cookware
Tools and
Gadgets
Cuisinart offers an extensive assortment of top quality products
to make life in the kitchen easier than ever. Try some of our other countertop
appliances, cookware, tools and gadgets.
www.cuisinart.com
©2012 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
12CE131512
A IB-11244
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Starlite Electronic Pre-Press System
Version No.: CEC10 IB-11244
Size: 127mm(W)X178mm(H)
Material Cover: 157GSM MATT ARTPAPER
Inside: 120GSM GLOSS ARTPAPER
Coating: Gloss Varnishing in cover
Color
:
Cover: 4C + 1C(Black)
Inside: 1C +1C(Black)
Date: 2012-07-13
Co-ordinator: Astor_You/ Scias Liu
Client: L0090
Starlite No: 189825IBS
Proof: 1st
Handled By: P000747
Cyan
Magenta
Yellow
Black
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