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
USK DG 33761 - 111026
Assembly page 9/32
Fax +1 305 430 9692
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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