Klausberg 40711

Ham cooker

is a special kitchen appliance intended for steaming various types of hams, luncheon meats and other meat products.

Easy to use and build. It consists of a main container, a pressure plate and a lid with a spring.

It allows you to prepare up to 1.5 kg of meat product at a time.

On the side of the pot there is a socket with a hole enabling direct measurement of the temperature of the meat.

For this purpose, use a solidly made stainless steel thermometer, perfect for roasting various types of meat.

A special scale precisely indicates the ideal baking temperature for poultry, pork, veal, lamb and beef.

Temperature range 0°C - +120°C.

The set also includes foil bags 17x32 cm, 10 pcs in the package . The use of bags makes it easier to put meat into the container as well as to remove the finished meat product.

The product is entirely made of PE, approved for contact with food. Foil thickness 0.04 mm.

Dimensions of the ham maker: strong>

Capacity: 1.5l

Total height: 19.5 cm

Height tubes: 17 cm

Diameter 11.5 cm

Bag dimensions:

< span>Product width: 17 cm

Product height: 32 cm (10 pcs)

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Method of preparing meat in a ham maker.

-The selected piece of meat should be marinated the day before so that it has time to soak in all the aromas. spices.

-Put the marinated meat into a special foil bag and then place it in the main container.

-Place the pressure pad with a spring and a lid, thus closing the ham cooker with meat.

-Put the ham cooker into the pot and fill it with water up to 3/4 of the height of the device.

-We start heating the water and scalding the ham according to the selected recipe.

Usually, it should be brewed at a water temperature of approx. 75-80°C for 2-3 hours so that the temperature of the meat inside the ham maker increases to approx. 72°C.

It should definitely not exceed 80-90°C.

-We control the temperature using an external thermometer.However, we do not allow the water to boil. The ham should be steamed, not boiled.

-After the ham is finished steaming, cool the ham maker by pouring cold water over it. Let it cool down, put it in the fridge and only after 24 hours, when the meat has acquired a compact consistency, take out the bag with the finished ham.