BROWIN 313515 1.5 KG Pressure Ham Cooker with Multipurpose Pot User Manual

: June 9, 2024
: BROWIN

Table of Contents

BROWIN 313515 1.5 KG Pressure Ham Cooker with Multipurpose Pot
Product Information
Product Usage
The set includes
Dimensions
Advantages of the set
How to use
CLEANING AND MAINTENANCE
SAFETY PRINCIPLES
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

BROWIN 313515 1.5 KG Pressure Ham Cooker with Multipurpose Pot

BROWIN-313515-1.5-KG-Pressure-Ham-Cooker-with-Multipurpose-Pot-
PRO

Product Information

The 1.5 kg pressure ham cooker with a multipurpose pot is a versatile kitchen gadget that allows you to cook ham, vegetables, and other types of food quickly and easily. The set includes a ham cooker, a 4-liter pot, a basket with a handle, and a tempered glass lid with a vent hole. The ham cooker has a diameter of 10 cm, and the height of the ham cooker with the lid is 19 cm. The pot has a diameter of 15.5 cm, and the height of the pot without the lid is 21.5 cm, and with the lid is 26 cm. The basket has a diameter of 13 cm and a height of 20 cm. The maximum weight of the meat that can be cooked in the ham cooker is 1.1-1.2 kg, and the minimum weight is about 0.7 kg. This stainless steel pressure ham cooker paired with a multipurpose pot allows preparing delicious meat and vegetarian products. It provides limitless options for preparing all kinds of dishes. You can find many proven recipes at the www.browin.com website.

Product Usage

Place the basket (3) in the pot (2) and carefully place the ham cooker (1) in it.
Fill the pot with water so that the water level is above the food but doesn’t reach the middle of the ham cooker.
Make sure not to cover the temperature gauge hole with the lid (1d) during cooking.
As water evaporates during cooking, top up the pot with more water to keep the water level constant.
Cook for the recommended time according to the type and weight of food you are cooking.
After cooking, carefully remove the ham cooker from the pot and let it cool down before cleaning.

Note: To maintain the quality and safety of the product, it is recommended to clean it regularly with mild soap and water. For tougher stains or scratches, use a non-abrasive cleaner and avoid using steel wool or other abrasive materials.

The set includes

1.5 kg pressure ham cooker
- a. pressure ham cooker container
- b. pressure plate
- c. spring
- d. lid with an opening for a thermometer
4 L pot
Basket with a holder
Cover made of tempered glass, with an air vent

Dimensions

Pressure ham cooker:
- diameter: 10 cm
- height of pressure ham cooker container with cover: 19 cm
Pot:
- diameter: 15.5 cm
- height of pot without lid: 21.5 cm
- height of pot with cover: 26 cm
Basket:
- diameter: 13 cm
- height: 20 cm

Advantages of the set

4 L pot – made of stainless steel, with a special multilayer thermal bottom that conducts heat optimally. Suitable for use on any kind of cooktop:
Basket – made of stainless steel and featuring a convenient holder for removing it from the port and moving around. Placing the basket in the pot allows the pressure ham cooker not to touch the pot bottom directly, which has a positive impact on the scalding process. Additionally, the basket is useful for deep frying (e.g. preparing French fries or nuggets) or cooking asparagus.
Pot lid – made of tempered glass, featuring an air vent and a robust holder. Thanks to its glass design, we can check how much water disappeared from the pot during scalding in a pressure ham cooker or directly inspect the dishes cooked.

How to use

Familiarising yourself thoroughly with the recommendations below will enable using the pressure ham cooker properly and enjoy the products made using it at any time.
A 1.5 pressure ham cooker can hold up to 1.1-1.2 kg of meat, and not less than about 0.7 kg of it.

Arrange the content tightly in the pressure ham cooker container (1a).
Place the spring (1c) in the embossing of the pressure plate (1b).
Place the pressure plate with spring on the content, inside the pressure ham cooker container.
Place the cover centrally on the spring so that the spring is placed inside the cover embossing.
Tighten the spring with the cover (1d), setting it up in such a manner that it becomes locked after turning.
Place the thermometer (not included in the set) in the cover opening in order to be able to check the temperature inside the content scalded.
Place the basket (3) in the pot (2) and put the pressure ham cooker prepared into it, pouring water over it so that its level is above the content but does not get inside the container.
NOTE! Covering the pot with a lid while scalding is taking place in the pressure ham cooker with result in the thermometer becoming fogged.
NOTE! Water evaporates during scalding and it is necessary to replenish it during the whole process.
Place the pot on a source of heat.
After achieving appropriate temperature inside the content or after the set scalding time, remove the pressure ham cooker and cool it down appropriately. Afterwards, place the pressure ham cooker in a refrigerator to cool it down completely.

Additional tips

If the content is put directly into the pressure ham cooker container, we get rid of excess fat and galantine. In such a case, it is necessary to pour hot water on the pressure ham cooker container when removing the content, which will make it easier to remove the spring with the food bound to the plate.
The pressure ham cooker content can be additionally placed in a dedicated bag, which facilitates removing it from the pressure ham cooker and helps keep galantine within the food prepared.
The content can be wrapped in a dedicated casing with seasoning, which will provide our dish not only with a richer flavour, but also with elegant appearance.
In order for the processed meat to turn out aromatic and with a distinct flavour, it can be cured – either dry or wet. You can also add your favourite seasonings to meat, mix everything, put it into a pressure ham cooker, and leave it in a refrigerator for a few hours in order to for it to “gain flavour”. Everything depends on what you prefer and expect!

What is very important during preparation of meat products in a pressure ham cooker is the water temperature during scalding and the temperature inside the meat content. Thanks to having control over it, we will always receive juicy and nutritious products.

MEAT PRODUCT TYPE| TEMPERATURE OF THE MEAT

INSIDE [°C]

| WATER TEMPERATURE [°C]
---|---|---
PORK
Ham| 68| 75-80
Loin| 62-63| 65-75
Neck| 70-72| 80-85
Shoulder| 68-70| 75-85
Bacon| 72-73| 80-85
Fatback| 65-72| 75-80
LUNCHEON MEAT| 68-70| 75-80
BEEF| 68-70| 75-80
POULTRY| 72| 75-85

The above table features scalding temperatures for different meat type – the lower range should be chosen by those who prefer their meat juicier, while the upper is for those who prefer it drier. In case of fatback the situation is quite different – it will be crunchier when scalded in a lower temperature, and more buttery in a higher one.
Utility model protected in the Patent Office of the Republic of Poland, No. EP2745757A1.

CLEANING AND MAINTENANCE

Stainless steel is resistant to corrosion thanks to the fact that the alloy elements form a thin, transparent protective layer on its surface. It is extremely thin but provides excellent protection of the steel surface against corrosion. If it is damaged mechanically and not maintained properly, pitting may appear on it. Depending on the frequency and conditions in which a given stainless steel item is used, proper maintenance and cleaning are required.
The product is dishwasher safe. During maintenance we recommend complying with the following:

When cleaning stainless steel:

never you strongly abrasive materials or steel wool.
never use inorganic acids (especially hydrochloric acid or bleaches) or bleaches containing sodium hypochlorite for cleaning, as they may cause surface discolorations and corrosion pitting corrosion.
never let stainless steel contract non-alloy steel (particles of such steel types will undergo accelerated corrosion on the stainless steel surface).

We recommend the following in order to take good care of our product:

Routine cleaning

solid dirt and contaminations should be rinse with clean water, followed by wiping the surfaces with a soft cloth.
for more severe staining – mild soap or detergent (cleaning ammonia, baking soda, vinegar, citric acid) and a soft nylon brush.
rinse well after cleaning.
clean all the parts at least once a year (and more often within seaside areas and industrial areas).

Maintenance of stainless steel in the event of appearance of

Mild rust
Home cleaning agents dedicated to stainless steel, containing calcium carbonate or citric acid. Rinse well with water.
Moderate discolorations
Clean with agents based on phosphoric acid or 10% solution of phosphoric acid. Spray the surface and wait for 30-60 minutes (according to the producer’s recommendations). After cleaning, neutralise the acid with diluted ammonia or mild alkaline detergent. Rinse well with water.
Severe rust
Take advantage of professional service providers or dedicated products for steel etching and passivation. Always rinse the surface with water after processing. Please adhere to the recommendations specified in the detergent user manual.
Nicks and scratches
Nicks and scratches on ground or brushed surface: Remove using a polishing disc and polish towards the surface structure (use polishing material that does not contain iron). Then wash the surface with a mild scouring detergent. Rinse with clean cold water and then wipe clean.

When using the methods specified above, always adhere to OHS principles.

SAFETY PRINCIPLES

The pressure ham cooker is intended for making homemade scalded food products.
The pot with basket is intended for cooking and frying.
The device is not intended for commercial use.
It is forbidden to use the product in a manner inconsistent with its intended use.
This product is not suitable for being used by children as a toy.

BROWIN Spółka z ograniczoną odpowiedzialnością Sp. k.
ul. Pryncypalna 129/141
PL 93-373 Łódź
tel. +48 42 23 23 230
www.browin.pl