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Kalorik DG 33761 Manual

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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
the page numbering. Keep the language integrity. Print only
what is inside the frame.
9 DG 33761 – 120501
Back cover page (last page)
Assembly page 9/32
Fax +1 305 430 9692
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
… 9 …


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