West Bend Automatic Egg Cooker User Manual

 

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ready, approximately 13 to 17 minutes.  Turn switch to OFF.  Unplug cord from 
electrical outlet.  Use hot pads/oven mitts to remove cover and cooking rack.  
Eggs may be rinsed briefly with cold water while in the cooking rack for easy 
handling.  For easy peeling, crack shell all over by tapping on a hard surface.  
Hard-cooked eggs may be refrigerated for up to 4 weeks. 

5.  Allow egg cooker to cool completely before discarding any remaining water from 

the base and before cleaning. 

 
•  A small amount of smoke and/or odor may occur upon heating due to the release 

of manufacturing oils – this is normal. 

•  Some minor expansion/contraction sounds may occur during heating and cooling 

– this is normal. 

 

To ensure optimal performance clean your Egg Cooker after each use.  Wash cover, 
poaching pan, cooking rack and measuring cup in hot soapy water, rinse and dry.  
The cover, poaching pan and cooking rack may be cleaned in an automatic 
dishwasher, top rack only, however the underside of the poaching pan will discolor 
which is normal and does not affect its use in cooking eggs.  DO NOT CLEAN THE 
MEASURING CUP IN AN AUTOMACTIC DISHWASHER, AS DAMAGE WILL 
OCCUR.  Use caution around the pirecing pin in the bottom of the measuring cup 
when cleaning. 

Wipe the egg cooker base with a damp cloth and dry. 

Place cooking rack, poaching pan, measuring cup and cord inside the egg cooker for 
compact storage. 

 

 

8 hard-cooked eggs, shelled and halved 

1 tbsp. lemon juice or vinegar 

1 tsp. prepared mustard 

1 tsp. Worcestershire sauce 

½ tsp. salt 

2 dashes hot pepper sauce 

3 to 4 tbsp. mayonnaise or salad dressing 

 

1.  Remove yolks from eggs; mash.  In small mixing bowl, combine remaining 

ingredients and mix well.   

2.  Refill egg whites with egg yolk mixture.  Sprinkle with paprika if desired.  Makes 

16 deviled eggs.