Kemar KRC-100, Instruction Manual

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57
EN
KRC-175
A FEW STEPS TO PERFECT PREPARATION
STEAMING TABLE
We recommend using 3 measuring cups (480 ml) of water for the steaming process.
Most vegetables absorb very little liquid, so there is no need increase the amount of water.
The steaming time can vary depending on the thickness of the food. If you steam fish or meat, make
sure that the food is fully cooked to avoid a possible disease. Repeat the steaming process until the fish
or meat is cooked through.
Air pressure, humidity and outside temperatures can influence the steaming time. The following
Steaming times are for guidance only. Actual steaming times can vary.
Vegetable
Asparagus, Zucchini,
Squash, Green Beens
Broccoli
Cabbage
Carrots
Cauliflower
Potatoes
Peas
Corn on the Cob
Spinach
Steaming time
Vegetable
9-11 Minutes
6-8 Minutes
5-7 Minutes
11-13 Minutes
7-9 Minutes
28-33 Minutes
4-6 Minutes
12-16 Minutes
2-4 Minutes
Fish, Meat
Fish
Chicken
Pork
Beef
Steaming time
25 Minutes
30 Minutes
30 Minutes
Medium= 25 Min
Medium-Well=30 Min
Well Done= 33 Min
Safe internal
temperature
140°C
165°C
160°C
160°C