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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.
28 DG 33761 – 120501
Back cover page (last page)
Assembly page 28/32
Fax +1 305 430 9692
Una vez terminada la cocción, desenchufe la olla y quite
cuidadosamente los recipientes de cocción y la tapa.
Nota: el aparato se detiene automáticamente una vez que toda el
agua se ha agotado.
GUIA DE COCINA
• Al cocinar arroz, le aconsejamos que lo cubra con agua caliente
a fin de acelerar el proceso de cocción (cocción rápida). 1 taza
de arroz crudo harán 2 tazas de arroz cocido.
• Es posible cocinar alimentos que tengan tiempos de cocción
muy diferentes, pero esto necesita frecuentes operaciones para
extraer la comida que esté lista. Para evitar esto, se recomienda
preparar alimentos que tengan un tiempo de cocción similar.
• No es necesario descongelar a los alimentos congelados, pero su
tiempo de cocción será más largo.
• Frutas y verduras:
o Utilice siempre el nivel inferior al cocinar carne y aves de
corral. Use cortes tiernos y magros de carne y aves de corral.
o Revuelva el contenido a mediados del tiempo de cocción.
• Carnes / Aves:
o Use siempre el nivel inferior para cocinar carnes y aves. Use
cortes tiernos y magros de carne y aves.
o Quíteles tanta grasa como le sea posible antes de cocinarlos
al vapor.
o Cocine todas las carnes por completo antes de servirlas.
Perfórelas con un cuchillo o tenedor para asegurarse de que
el centro esté cocido y que los jugos sean transparentes. El
Departamento de Agricultura de Estados Unidos recomienda
cocinar las carnes molidas (res, ternera, cordero y cerdo) a
una temperatura interna de 160 °F y las aves molidas a 165 °F.
El bistec cocinado a una temperatura interna de 145 °F es
medio rojo, a 160 °F es término medio y a 170 °F está bien
hecho. Cocine las pechugas de aves a 170 °F y los muslos a
180 °F.
o Use un termómetro de carne para asegurarse que las carnes
y aves alcancen una temperatura interna segura.
o Los embutidos deben estar completamente cocidos antes de
cocinarlos al vapor.
… 28 …


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