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Ernesto 317078 - IAN 317078 Manual

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11 GB/IE
Cooking in the pot around 3 hours in approx.
90–95 °C hot water. When the inserted ther-
mometer shows the core temperature of meat
is 85 °C that means your pork ham is done.
Afterwards, place the product in cold water to
cool down and then place in the fridge for
12 hours.
Smoked bacon from chuck steak
Ingredients:
800 g chuck steak
400 g smoked bacon
20 g of salt or pickling salt
1 pinch of black pepper
1 pinch of allspice
1 bay leaf
1 pinch of rosemary
1 clove of garlic
70 ml of water
1 tablespoon of gelatin powder
Cut the chuck steak and bacon into pieces of
3 x 3 cm each and beat them flat with a meat
tenderizer. Then chop the bacon on.
Put both ingredients in a bowl and add salt or
pickling salt and the spices. Knead the meat
mixture for at least 15 minutes. Marinate the
meat mass in a bowl and closed lid for at least
24 hours in the refrigerator.
After 24 hours in the refrigerator remove the bay
leaf. Stir the ground gelatin with cold water in a
small saucepan and let it swell for 5 minutes.
Then put the swollen gelatin in the meat mass.
Press the garlic clove into the meat mass and
knead again for 10 minutes.
Put the meat mass in the cooking bag
6
and
place it in the container
1
. Push the contents
down carefully to avoid air bubbles and seal
the product.
Boil the product for about 2.5 hours at about
80–90 ° C in hot water. However, always pay
attention to the core temperature of the meat
that reach 85 °C that means the ham is done.
Put the product in cold water to cool and then
refrigerate for 12 hours.
Cleaning and care
Clean and dry thoroughly the product after
every time using.
Clean the product with warm water and com-
mercially available cleaning detergent.
For washing the product by hand, use warm
water with little ordinary washing-up liquid.
Avoid using sharp or pointed objects for this in
order not to damage the product.
Do not use harsh scouring agents.
The product is suitable for the dish-
washer (only for container, lid and
plate).
In time, the minerals in the water could give
rise to stains or discolorations on the product.
You can get rid of them by rubbing half a
lemon over them. More stubborn stains can be
removed with a mixture of nine parts water to
one part vinegar essence.
Note: The thermometer may steam up when it is
cooking in the pot. The condensation will slowly
clear up the longer it is out of the pot.
Disposal
The packaging is made entirely of recyclable mate-
rials, which you may dispose of at local recycling
facilities.
Contact your local refuse disposal authority for
more details of how to dispose of your worn-out
product.
Warranty
The product has been manufactured to strict quality
guidelines and meticulously examined before deliv-
ery. In the event of product defects you have legal
rights against the retailer of this product. Your legal
rights are not limited in any way by our warranty
detailed below.
… 11 …


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