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Ernesto 317078 - IAN 317078 Manual

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10 GB/IE
cooker to avoid the hot meat juice escape and
burn you.
Usage
Before using the product for the first time, wash
it with warm water to completely remove all
manufacturing residues. Rinse well and dry
thoroughly.
Place the cooking bag
6
in the container
1
first and then add your prepared meat / mix-
ture into the cooking bag
6
. Push and press
the meat / mixture well to avoid air in it.
Screw the spring
3
on the convex side of the
disc plate
2
(see Fig. A)
Place the disc plate
2
and the spring
3
on
the meat / mixture mass. The convex side of the
disc plate
2
and the spring
3
should face up.
Press the spring
3
with the lid
4
and match
the closer. Please make sure the product is
closed properly (see Fig. B).
Place the product into a pot filled with hot
water. The suggested inner height of the pot is
at least 20 cm. The level of the hot water in the
pot always supposed to be higher level of
meat / mixture inside the container
1
.
Insert the thermometer
5
without the clip
holder through the middle hole on the lid
4
.
The thermometer
5
should stick to the core of
the meat throughout the cooking process.
Simmer the product about 2–3 hours in hot
water (cooking time and temperature depends
on the meat type and your recipes). Hot water
should be topped up regularly since the water
will evaporate during cooking.
When the meat reaches the correct temperature
(base on the meat type showed on thermome-
ter
5
), you can remove the product from the pot.
Cool the product in cold water and then place
in the fridge for few hours.
Before you take the meat out of the product,
rinse the product with hot water for few
seconds to remove the meat easily.
Remove the meat from the cooking bag
6
.
Cooking temperature
Note: The cooking temperature listed are only as
a guideline! The ideal cooking temperature always
depends on freshness, the kind of meat and its
preparation.
Well done
Beef 69 °C
Veal 77 °C
Lamb 81 °C
Pork 85 °C
Poultry 90 °C
Recipes
Pork luncheon meat
Ingredients:
1.2 kg pork meat with fat
20 g salt
½ of a flat teaspoon of sugar
1 garlic clove
70 ml water
Cut and mince the pork meat first. Squeeze the
garlic clove into the meat and mix well. You
can also add other spices to taste e.g. pepper,
nutmeg, cumin etc.
Pour 70 ml hot boiled water into a glass and
dissolve the sugar and salt in it.
Add the water to the mixed meat. Knead the
meat well in the bowl until the meat absorbs all
of the water.
Place the meat into the cooking bag
6
and
the container
1
. Push and press the meat well
to avoid air in it and close it properly. For your
better favor, you might marinate the meat for a
night in a fridge before you cook it.
… 10 …


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