Pressure cooker Print LT1132 Lamart 22 cm 5 l

Product detailed description

DESCRIPTION

Pressure cooker from the Druck collection by Lamart has a volume of 5 l and a diameter of 22 cm. It is made of premium 18/10 stainless steel and very durable plastic. It is equipped with pressure indicator, overpressure relief valve and double safety valve. The solid handles, which do not heat up during cooking, ensure safe and comfortable handling. Another advantage is the ability to open the lid with just one hand.

Thanks to the sandwich bottom, this pressure cooker can be used on all types of cookers including the popular induction hob. The pressure control allows for gentle and fast cooking.

SPECIFICATIONS

Diameter: 22 cm

Height: 26 cm

Volume: 5 l

Material: stainless steel 18/10

Colour: silver, black

ADVANTAGES AND DISADVANTAGES

The pressure cooker is made of 18/10 stainless steel and durable plastic. Equipped with pressure indicator, double safety valve and overpressure relief valve. The solid handles do not heat up during cooking and bring safe and comfortable handling. The sandwich bottom allows use on all types of cookers, including induction. The pressure control allows gentle and fast food preparation.

PRACTICAL ADVICE

Suitable for gas, electric, ceramic and induction cookers

QUICK PORK GOULASH

a pinch of salt, a pinch of pepper, 1 teaspoon ground cumin, 0.5 teaspoon ground hot pepper, 3 - 4 larger onions, 2 tablespoons plain flour (to thicken), 2 tablespoons lard, 1 tablespoon crushed marjoram, 1 tablespoon ground sweet paprika, 1 l broth or water, 4 cloves garlic, 0.5 kg pork (shoulder or neck)

Procedure:
1. Clean and chop the onion and garlic - dice the onion, slice the garlic and sauté in lard in a pressure cooker.

2. When the onions are golden brown, add the two peppers, but do not sauté for long so that the peppers do not become bitter.

3. Add the diced meat and fry on all sides. Add salt, pepper, cumin and pour the broth (water). Close the pressure cooker and simmer until soft

4. After about 40 minutes, turn off the heat and wait a few minutes for the pot to open. Bring the goulash back to the boil, add the marjoram and thicken with flour dissolved in water. Simmer for a while and serve with bread dumplings or bread and fresh onion rings.

TIP: Try the beef goulash. The best is from the clique.
Recipe source: https://www.tradicnirecepty.cz/rychly-veprovy-gulas-z-papinaku/

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