HG05178 - Ham cooker Ernesto - Free user manual and instructions

Product type	Ham cooker
Brand	Ernesto
Model	HG05178
Material	Stainless steel
Useful capacity	1.5 L
Thermometer measurement range	0 to 120 °C
Delivery contents	1 container, 1 pressure plate, 1 spring, 1 lid, 1 clip-on thermometer, 20 cooking bags
Proper use	Making hams, pork shanks, canned pork meat
Usage	Private domestic
Indicative cooking temperatures	Beef 69°C, Veal 77°C, Lamb 81°C, Pork 85°C, Poultry 90°C
Dishwasher cleaning	Yes (container, lid, pressure plate)
Manual cleaning	Hot water and mild detergent, no sharp objects
Warranty	3 years from date of purchase
After-sales service France	0800 919270 / [e-mail]
Safety	Use oven mitts, do not place on direct heat, pot height min. 20 cm, be careful of thermometer tip

Frequently Asked Questions - HG05178 Ernesto

How to use the Ernesto HG05178 ham cooker?

Place the meat in a cooking bag in the container. Screw the spring onto the pressure plate, close the lid, then submerge everything in a pot of very hot water (inner height min. 20 cm). Insert the thermometer into the center of the meat and let it cook for 2 to 3 hours depending on the recipe.

What is the capacity of the ham cooker?

The useful capacity is approximately 1.5 liters, suitable for meat pieces up to about 1.2 kg.

How to clean the ham cooker?

The container, lid, and pressure plate are dishwasher safe. For manual cleaning, use hot water with a little mild detergent. Avoid sharp objects and abrasive cleaners.

What meats can be cooked with this appliance?

The appliance is designed for making hams, pork shanks, and canned pork meat. It can also cook beef, veal, lamb, and poultry.

What is the recommended cooking temperature for pork?

For pork, the core temperature must reach 85 °C. Rely on the provided thermometer.

Can I put the ham cooker in the dishwasher?

Yes, the container, lid, and pressure plate are dishwasher safe. The spring and thermometer must be hand washed.

How to avoid burns during use?

Always use oven mitts or heat-resistant gloves. Never place the appliance on a direct flame. When opening, press firmly on the lid to control the spring. Be careful of the thermometer tip.

How long does it take to cook a ham?

Cooking time is approximately 2 to 3 hours, depending on the size and type of meat. Check the core temperature with the thermometer.

What if the thermometer fogs up during cooking?

Condensation may form inside the thermometer. It will gradually disappear if you keep the thermometer in hot water. This does not affect its operation.

What is the warranty of the appliance?

The ham cooker has a 3-year warranty from the date of purchase against material and manufacturing defects. Keep the receipt as proof of purchase.

USER MANUAL HG05178 Ernesto

Operation and safety notes

NL BE

EDELSTALENHAMKOKER

GB/IEOperation and safety notesPage 9

Stainless steel ham cooker

Introduction

We congratulate you on the purchase of your new product. You have chosen a high quality product. Familiarise yourself

with the product before using it for the first time. In addition, please carefully refer to the operating instructions and the safety advice below. Only use the product as instructed and only for the indicated field of application. Keep these instructions in a safe place. If you pass the product on to anyone else, please ensure that you also pass on all the documentation with it.

Intended use

The product is suitable for making ham, pork knuckles and luncheon meat. The product is only intended for use in private households, and not intended for commercial use.

Parts description/ Scope of delivery

1 1 Container
2 1 Disc plate (pusher)
3 1 Spring
4]1 Lid
5 1 Thermometer with clip holder
6 20 Cooking plastic bag

Technical data

Usable capacity: approx. 1.5 I

Thermometer measuring range: 0^ to +120^

Safety advice

DAIING! 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 ham

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 in the container 1 first and then add your prepared meat/mixture 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 2 (see Fig. A)

Place the disc plate 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 with the lid 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 without the clip holder through the middle hole on the lid 4. The thermometer 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 thermometer 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.

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 20g salt

1/2 of a flat teaspoon of sugar 1 garlic clove 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 70ml 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.

Cooking in the pot around 3 hours in approx. 90 - 95^ hot water. When the inserted thermometer shows the core temperature of meat is 85^ 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:

800g chuck steak

400g 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 × 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 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^ in hot water. However, always pay attention to the core temperature of the meat that reach 85^ 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 commercially 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 dishwasher (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 materials, 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 delivery. 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.

The warranty for this product is 3 years from the date 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 location. This document is required as your proof of purchase. This warranty becomes void if the product has been damaged, or used or maintained improperly.

The warranty applies to defects in material or manufacture. This warranty does not cover product parts subject to normal wear, thus possibly considered consumables (e.g. batteries) or for damage to fragile parts, e.g. switches, rechargeable batteries or glass parts.

Warranty claim procedure

To ensure quick processing of your case, please observe the following instructions:

Please have the till receipt and the item number (e.g. IAN 123456_7890) available as proof of purchase.

You will find the item number on the type plate, an engraving on the front page of the instructions (bottom left), or as a sticker on the rear or bottom of the appliance.

If functional or other defects occur, please contact the service department listed either by telephone or by e-mail.

You can return a defective product to us free of charge to the service address that will be provided to you. Ensure that you enclose the proof of purchase (till receipt) and information about what the defect is and when it occurred.

Service

GB Service Great Britain

Tel.: [phone]

E-Mail: [e-mail]

IE Service Ireland

Tel.: [phone]

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E-Mail: [e-mail]

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