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9
www.KALORIK.com
DG 33761 - 200605
o Thoroughly cook all meat before serving. Pierce with a knife or
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.
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
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 cup
water in tray)
Max
10-14 (Fast) /
30-35 (Slow)
Brown rice
1 cup (add 1 ½ cup
water in tray)
Max
45-60
Beef
8 Oz. (450g), cut in
½” thick slices
Max
15-20
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
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