HG05178 - Uncategorized Ernesto - Free user manual and instructions

USER MANUAL HG05178 Ernesto

Operation and safety notes

1 Disc plate (pusher)

1 Thermometer with clip holder

20 Cooking plastic bag Technical data Usable capacity: approx. 1.5 l Thermometer measuring range: 0 °C to + 120 °C Safety advice DANGER OF

DEATH AND ACCIDENTS FOR

TODDLERS AND CHILDREN! Never leave children unsupervised with the packaging material. The packaging material poses a suffocation hazard. Children frequently underestimate the dangers. Always keep children away from the product. WEAR SAFETY GLOVES! Please note that the product becomes hot during cooking. For your safety, use a potholder or barbecue gloves. Do not place the product directly on the fire or heating plate. Place the product when hot on a heatproof and even base. Do not place the product on the unprotected countertop. FOOD SAFE! This product has no adverse effect on taste or smell. Never add salt or brine into the empty product as this could lead to corrosion. However, a reduction in product performance is not likely. CAUTION! DANGER OF INJURY! The measuring probe is very pointed. Make sure it does not come close to anyone’s head or that you do not injure yourself or others with it. CAUTION! The spring has strong elastic force. Please use strong force to press the lid when you open or close the product. Also, please make sure the lid closed correctly in all directions to the stop points and don’t over-winding (see Fig. B). Otherwise the spring will make the lid snap back and may caused you injure. CAUTION! A pot with inner height at least 20 cm should be used for cooking. During cooking period, the product may have some wobbling since the heating of the water bath and make the hot water splash out. Please be careful the hot water that will burn you. CAUTION! Please note some hot meat juice may escape through from the lid after cooking and it is normal. Please don’t tip the ham10 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

first and then add your prepared meat / mix- ture into the cooking bag

. Push and press the meat / mixture well to avoid air in it. Screw the spring

on the convex side of the disc plate

(see Fig. A) Place the disc plate

the meat / mixture mass. The convex side of the disc plate

should face up. Press the spring

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

without the clip holder through the middle hole on the lid

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

), 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

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

. 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.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

and place it in the container

. 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.12 GB/IE The warranty for this product is 3 years from the d ate of purchase. Should this product show any fault in materials or manufacture within 3 years from the date of purchase, we will repair or replace it – at our choice – free of charge to you. The warranty period begins on the date of purchase. Please keep the original sales receipt in a safe loca- tion. This document is required as your proof of pur-

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