Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International USA. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change
Fax +1 305 430 9692 the page numbering. Keep the language integrity. Print only what is inside the frame.
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.
OUse a meat thermometer to assure that meat and poultry reach a safe internal temperature.
OSausages must be fully cooked before steaming.
•Fish/Seafood
OAlways use bottom tier when cooking fish and seafood.
OFish is done when it becomes opaque and flakes apart easily.
OYou can add wedges of lemon while steaming, as desired.
The steaming times indicated hereunder are indicative.
Food | Quantity | Water Level | Time |
|
|
| (Minutes) |
Asparagus | 16 Oz. (450g) | Max | |
Broccoli | 8 Oz. (225g) | Min | |
Cabbage (sliced) | 8 Oz. (225g) | Max | |
Carrots | 8 Oz. (225g) | Max | |
Cauliflower | 1 head | Max | |
Corn | 3 ears | Max | |
Egg (Hard Boiled) | 6 | Max | |
Peas | 10 Oz. (280g) | Max | |
Potato (Sliced) | 8 Oz. (225g) | Max | |
White Rice | 1 cup (add 1 ¼ | Max | |
| cup water in tray) |
| |
Brown rice | 1 cup (add 1 ½ | Max | |
| cup water in tray) |
|
|
Beef | 8 Oz. (450g), cut | Max | |
| in ½” thick slices |
|
|
Chicken (Breast) | 16 Oz. (450g) | Max | |
Chicken (Drumsticks) | 4 | Max | |
Sausages | 16 Oz. (450g) | Max | |
Fish filet | 16 Oz. (450g) | Min | |
Shrimps | 8 Oz. (225g) | Max | |
Clams | 16 Oz. (450g) | Max |
|
| 9 | USK DG 33761 - 111026 |