The Egg Station cooks a maximum of 6 eggs at a time. Cooking time is approximately 120 seconds for room temperature eggs and approximately 150 seconds for refrigerated eggs. Eggs are cooked with a combination of heat from a platen and steam created under the pivoting cover, lowered over the egg rings. Water poured into a trough on the cover drips onto the platen under the cover producing the steam. Heats pre-cooked sliced meats on the front portion. 208-240V, 20 amp breaker required.