Pots and cookware sets – Klausberg 1.5-liter Ham Maker with Thermometer

Klausberg 1.5-Liter Ham Cooker with Thermometer

A ham cooker is a special kitchen appliance designed for cooking various types of hams, meat loaves, and other meat products. It is simple to use and easy to assemble. It consists of a main container, a pressure plate, and a spring-loaded lid. It allows you to prepare up to 1.5 kg of meat products at a time. On the side of the pot, there is a port with an opening that allows for direct measurement of the temperature of the meat mixture. A sturdy stainless-steel thermometer is provided for this purpose, ideal for cooking various types of meat. A special scale precisely indicates the ideal roasting temperature for poultry, pork, veal, lamb, and beef. Temperature range: 0°C to +120°C.

The set also includes 17x32 cm plastic bags, 10 per package. Using these bags makes it easier to place the meat into the container as well as to remove the finished meat product. The product is made entirely of PE and is approved for food contact. Film thickness: 0.04 mm.

Meat smoker dimensions:

Capacity: 1.5 L

Total height: 19.5 cm

Tube height: 17 cm

Diameter: 11.5 cm

Bag dimensions:

Product width: 17 cm

Product height: 32 cm (10 pcs.)

How to prepare meat in a meat smoker.

-The selected piece of meat should be marinated a day in advance so that it has time to absorb all the flavors of the spices.

-Transfer the marinated meat to a special plastic bag, then place it in the main container.

-Place the spring-loaded pressure plate and the lid on top, thereby sealing the ham maker with the meat inside.

-Place the ham maker in a pot and fill it with water to 3/4 of the device’s height.

-Begin heating the water and cooking the ham according to the selected recipe. Typically, it should be poached in water at a temperature of about 75–80°C for 2–3 hours, so that the temperature of the meat inside the ham poacher rises to about 72°C. It definitely should not exceed 80–90°C.

-Monitor the temperature using an external thermometer. However, do not let the water come to a boil. The ham should be steamed, not boiled.

-Once the ham is finished steaming, cool the ham maker by pouring cold water over it. Let it cool to room temperature, place it in the refrigerator, and only after 24 hours, when the meat has developed a firm texture, remove the bag with the finished ham.