Kalorik USK DG 33761 Operating Instructions Manual page 9

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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.
o Use a meat thermometer to assure that meat and poultry
reach a safe internal temperature.
o Sausages must be fully cooked before steaming.
Fish/Seafood
•
o 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.
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
Copies of the I/B. Please reproduce them without any
changes except under special instruction from
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
the page numbering. Keep the language integrity.
what is inside the frame.
Quantity Water Level
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
Assembly page 9/32
Team
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Time
(Minutes)
Max 10-12
Min 6-10
Max 8-11
Max 8-10
Max 11-14
Max 20-25
Max 12-22
Max 12-15
Max 8-10
Max 10-14 (Fast) /
30-35 (Slow)
Max 45-60
Max 15-20
Max 20-30
Max 20-30
Max 15-20
Min 7-12
Max 10-15
Max 10-20
USK DG 33761 - 111026