Kalorik USK DG 33761 manual OSausages must be fully cooked before steaming

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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	10-12
Broccoli	8 Oz. (225g)	Min	6-10
Cabbage (sliced)	8 Oz. (225g)	Max	8-11
Carrots	8 Oz. (225g)	Max	8-10
Cauliflower	1 head	Max	11-14
Corn	3 ears	Max	20-25
Egg (Hard Boiled)	6	Max	12-22
Peas	10 Oz. (280g)	Max	12-15
Potato (Sliced)	8 Oz. (225g)	Max	8-10
White Rice	1 cup (add 1 ¼	Max	10-14 (Fast) /
	cup water in tray)		30-35 (Slow)
Brown rice	1 cup (add 1 ½	Max	45-60
	cup water in tray)
Beef	8 Oz. (450g), cut	Max	15-20
	in ½” thick slices
Chicken (Breast)	16 Oz. (450g)	Max	20-30
Chicken (Drumsticks)	4	Max	20-30
Sausages	16 Oz. (450g)	Max	15-20
Fish filet	16 Oz. (450g)	Min	7-12
Shrimps	8 Oz. (225g)	Max	10-15
Clams	16 Oz. (450g)	Max	10-20
	9	USK DG 33761 - 111026

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