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Rommelsbacher ER400 Manual

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Operating the appliance
Attention: During operation, the appliance is getting hot.
Mind the hazard of burns when touching the appliance or the hot
eggs and mind the hazard of scalding by the hot steam escaping!
Filling the heating bowl
• Fill the included measuring cup with cold water, always full to the brim (125 ml).
• Then carefully pour the complete contents of the cup into the heating bowl. Mind that no water spills
over the rim.
Filling the egg tray
• Place the egg tray on the appliance. See to a correct fitting of the egg tray.
• Before placing the eggs, pierce them at their dull end with the egg piercer (at the underside of the
measuring cup) in order to prevent the eggs from bursting.
• Place the eggs on the egg tray with the pierced dull end to the top.
• Put the cover on the appliance. Mind the correct fitting of the cover and see to it that the steam outlet
on the top of the cover is not blocked or covered.
Setting the degree of hardness
The appliance features a time regulated hardness control. For perfect boiling results it is imperative to
stick to the following parameters:
• the electronic control is based on eggs of weight class ‘M’ (standard egg)
• the water volume must always be 125 ml (measuring cup full to the brim)
• when using bigger or smaller eggs, the electronic control must be adjusted correspondingly
NOTE: Mind that the degree of hardness of an egg is rated very differently. Thus, take the settings of the
electronic control as a basis and try out by your own. The very variable setting possibilities will enable
you to find your individually preferred degree of hardness.
– Quality class:
° A = domestic consumption
° B = food industry
– Weight class:
° XL = very large, 73 g and more
° L = large, 63 g to 73 g
° M = medium, 53 g to 63 g (standard)
° S = small, 53 g and less
• Boiled eggs are classified – depending on the boiling time – in hard boiled, core-soft boiled and soft
boiled eggs. ‘Hard‘ and ‘core-soft’ refer to the state of the yolk, whereas ‘soft’ refers to the state of the
egg white.
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