Ham Cooker Set 1.5L bags thermometer klausberg

Ham Cooker Set 1.5 L + 10 BAGS + THERMOMETER Brand: KLAUSBERG Product code: KB-7588 The ham cooker is a special kitchen device designed for steaming various types of hams, meatloafs, and other meat products. Simple to operate and construct. It consists of a main container, a pressing plate, and a lid with a spring. It allows preparation of up to 1.5 kg of meat product at once. On the side of the pot, there is a socket with an opening enabling direct measurement of the meat filling temperature. For this purpose, a solid stainless steel thermometer is included, ideal for roasting various types of meat. The special scale precisely indicates the ideal roasting temperature for poultry, pork, veal, lamb, and beef. Temperature range 0°C - +120°C. The set also includes 17x32 cm plastic bags, 10 pcs per pack. Using the bags facilitates placing the meat into the container as well as removing the finished meat product. The product is made entirely of PE, approved for food contact. Film thickness 0.04 mm. Ham cooker dimensions: Capacity: 1.5l Total height: 19.5 cm Tube height: 17 cm Diameter: 11.5 cm Bag dimensions: Product width: 17 cm Product height: 32 cm Number of bags in the set: (10 pcs) The item is brand new and comes in original packaging. How to prepare meat in the ham cooker: -Marinate the selected piece of meat a day in advance to allow it to absorb all the aromas of the spices. -Place the marinated meat into a special plastic bag, then put it into the main container. -Place the pressing plate with the spring and the lid, thus closing the ham cooker with the meat filling. -Place the ham cooker into a pot and fill with water up to 3/4 of the device height. -Start heating the water and steam the ham according to the chosen recipe. Usually, it should be steamed at a water temperature of about 75-80°C for 2-3 hours so that the meat temperature inside the ham cooker rises to about 72°C. It definitely should not exceed 80-90°C. -Monitor the temperature using the external thermometer. Do not allow the water to boil. The ham should be steamed, not boiled. -After steaming the ham, cool the ham cooker by pouring cold water over it. Set aside to cool, place in the fridge, and only after 24 hours, when the meat has firmed up, remove the bag with the finished ham.