5
MANUAL
STRUCTURE:
1.press chamber
2.disc plate (pusher)
3.spring
4.cover
Before using the meat press for the first time, wash it in warm water or in a dishwasher, rinse well and
dry. Place the selected type of meat in the press chamber (no. 1). Place the disc plate (no. 2) on the
meat mass. The convex side of the disc plate should face up. Screw the spring (no. 3) on the convex
side of the disc plate (in accordance with the scheme). Place the cover on the whole device (no. 4).
Place the meat press in a pot with hot water; leave it there for 3-4 hours (depending on meat type).
Leave the vessel to cool off, take the meat out of the meat press.
NOTE
: Do not place dishes directly on the fire or heating plate
Before placing the meat in the device, you can place it inside one of the ham nets offered by BOWIN.
The meat press is dishwasher-safe.
SAFETY TIPS
Pressure ham cooker device intended for making hams, pork knuckles and luncheon meat
The device is not a toy.
Dispose containers according to effective Polish regulations.
RECIPES:
Chicken and minced meat "mosaic"
Ingredients:
5-6 chicken thighs
1 kg of minced pork
salt, pepper, sweet pepper, gyros spice mix, marjoram or other spices, as you like
Add twice as much spices as would be the standard amount for frying in a pan.
Preparation
:
Separate meat from the bones and wash it thoroughly. Leave the skin on two portions of meat. Sprinkle
each piece evenly with the spices and leave for about half an hour. In the meanwhile, spice the minced
meat. Then place the minced meat, then chicken meat, then again the minced meat etc. (one after the
other) in the meat press. The first portion of chicken thigh should be placed skin down, while the last one
should be skin up. Close the meat press and place it in a pot filled with water. Water temperature should
be approximately 95
ºC throughout the entire boiling process, while meat temperature should reach 80ºC
(when the temperature of 80
ºC has been reached, you can stop boiling). Boiling time is approximately 3
h. Cool the meat press and leave it at a temperature of 2-8
ºC for a few hours, after which time pour hot
water over the meat press and take out the dish.
