AFTER SALES SUPPORT
888-KALORIK [email protected]
ITEM CODE: 7595-13
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Care and maintenance
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Unplug the power cord, and allow the steamer to cool before
cleaning it.
Empty the water tank and clean it with a damp cloth.
After every 8 uses, remove the mineral deposits from the
appliance. To proceed, position the ring upside down around
the heating element (the largest side up). Fill the water
tank with cold water up to “max.” level, fill the inside of the
ring with vinegar up to the same level. Leave overnight to
descale. Rinse out the inside of water tank with warm water
several times.
The baskets, the drip tray and the lid may be washed with
soapy water, or put in the dishwasher. Never use abrasive
cleaners to clean any part of your appliance.
The body of the appliance should be washed with a non-
abrasive damp cloth.
Never immerse the body in water or any other liquid.
Once dry, you can stack the steam bowls and containers
inside each other, putting the smaller one into the bigger one,
to save storage space. The lid can be put on top.
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Cooking guide
When cooking rice, we advise you to cover it with hot water in order to accelerate the cooking process
(fast cooking). 1 cup of uncooked rice will make 2 cups of cooked rice.
It is possible to cook food with very different cooking times but this needs frequent operations to take
away the food that will be ready. To avoid this, it is recommended to prepare foods with similar cooking
time.
Frozen food does not need to be defrosted, but its cooking time will be longer.
Fruits and Vegetables
- Cut thick stems off cabbage, broccoli, or cauliflower.
- Use the minimum time necessary for leafy greens. Overcooking will result in color and taste
degradation.
- Stir contents halfway through cooking time.
Meat/Poultry
- Always use bottom tier when cooking meat and poultry. Use tender, lean cuts of meat and poultry.
- Trim off as much fat as possible before steaming.
- Thoroughly cook all meat before serving. Pierce with a knife or fork to ensure that the center is
cooked and that the 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.
- Use a meat thermometer to assure that meat and poultry reach a safe internal temperature.
- Sausages must be fully cooked before steaming.
Fish/Seafood
- Always use bottom tier when cooking fish and seafood.
- Fish is done when it becomes opaque and flakes easily.
- You can add wedges of lemon while steaming, as desired.
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