Kemar KRC-175 Gebrauchsanleitung Seite 57

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
57
Steaming time Fish, Meat
Vegetable
9-11 Minutes Fish
6-8 Minutes
5-7 Minutes Pork
11-13 Minutes Beef
7-9 Minutes
28-33 Minutes
4-6 Minutes
12-16 Minutes
2-4 Minutes
Steaming time
25 Minutes
Chicken 30 Minutes
30 Minutes
Medium= 25 Min
Medium-Well=30 Min
Well Done= 33 Min
EN
Safe internal
temperature
140°C
165°C
160°C
160°C
KRC-175