Kalorik DG 33761 Manuel page 9

Thoroughly cook all meat before serving. Pierce with a knife or
o
fork to ensure that the center is cooked and that juices run
clear. The US Department of Agriculture advises to cook ground
meats (beef, veal, lamb, and pork) to an internal temperature
of 160°F and ground poultry to 165°F. Steak cooked to an
internal temperature of 145°F is medium rare, 160°F is medium,
and 170°F is well done. Cook poultry breasts to 170°F and
drumsticks to 180°F.
Use a meat thermometer to assure that meat and poultry reach
o
a safe internal temperature.
Sausages must be fully cooked before steaming.
o
• Fish/Seafood
Always use bottom tier when cooking fish and seafood.
o
Fish is done when it becomes opaque and flakes apart easily.
o
You can add wedges of lemon while steaming, as desired.
o
The steaming times indicated hereunder are indicative.
Food
Asparagus
Broccoli
Cabbage (sliced)
Carrots
Cauliflower
Corn
Egg (Hard Boiled)
Peas
Potato (Sliced)
White Rice
Brown rice
Beef
Chicken (Breast)
Chicken (Drumsticks)
Sausages
Fish filet
Shrimps
Clams
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Quantity
16 Oz. (450g)
8 Oz. (225g)
8 Oz. (225g)
8 Oz. (225g)
1 head
3 ears
6
10 Oz. (280g)
8 Oz. (225g)
1 cup
(add 1 ¼ cup
water in tray)
1 cup
(add 1 ½ cup
water in tray)
8 Oz. (450g),
cut in
½" thick slices
16 Oz. (450g)
4
16 Oz. (450g)
16 Oz. (450g)
8 Oz. (225g)
16 Oz. (450g)
9
Water Level Time (Minutes)
Max
Min
Max
Max
Max
Max
Max
Max
Max
Max
Max
Max
Max
Max
Max
Min
Max
Max
DG 33761 - 200605
10-12
6-10
8-11
8-10
11-14
20-25
12-22
12-15
8-10
10-14 (Fast) /
30-35 (Slow)
45-60
15-20
20-30
20-30
15-20
7-12
10-15
10-20