san ignacio SG-1610 Bedienungsanleitung Seite 16

PRODUCT WARRANTY
BERGNER Europe S.L. guarantees SAN IGNACIO appliance for a period of 3 years, provided it is
used as per the instructions on use herby attached.
The product you acquire is intended to be used only in standard home, thus guarantee does not
include use in professional establishments, bad use, or abnormal wear not according to the care tips
provided. If you find your product defective during the guarantee period, may the owner send the
product, with the postage paid to: Bergner Europe S.L, Carretera del Aeropuerto, Kilómetro. 4, Edificio
San Lamberto, Planta 3, 50011 Zaragoza, España. Bergner Europe S.L will then examine the product,
and if it is found to be defective, BERGNER will replace the product for a new one, or, a similar product
if it is no longer available.
This guarantee will be valid only against the presentation of dated proof of purchase and this
guaranteed card and the purchase receipt of the product.
Information for the user of the product about the customer service:
the customer service: sat@bergnereurope.com / +34 976 108 538. (Monday to Friday from 8h to 17h).
Remember to send an email beforehand explaining what is happening, always enclosing a photocopy
of the purchase receipt.
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Chicken and egg croquettes
Ingredients (4-6 people):
For 6-8 people: 1 chicken thigh
2-3 eggs 1 onion
1 leek 1 carrot
1 spring onion 135 gr. flour
1/2 l. of milk
Flour, beaten egg and breadcrumbs
Water Extra virgin olive oil
Salt Nutmeg
Parsley
Instructions
In the pressure cooker with water and salt, cook chicken with leek, onion and carrot. Close the lid and
cook for 20-25 minutes. When chicken is tender, separate from bones and skins and mince.
Boil the eggs in a small saucepan with water and salt for 10 minutes.
Chop the onion and fry in a pan with oil over medium heat. Add flour and stir with a whisk until lightly
browned. Take 1/2 l. of milk and stir well and add the same amount of broth, stirring constantly. Work
the dough over low heat. Sprinkle with grated nutmeg. Add the béchamel sauce to the chicken together
with chopped eggs. Mix well and cook over low heat for 20 to 25 minutes. Pour batter to a source and
allow it to cool down.
Once the dough is cold, cut and shape into croquettes, roll them in flour, then in eggs and breadcrumbs
and fry in a pan with hot oil.
When they are done, remove them from the pan to a plate covered with absorbent (or a tissue) to drain
the excess oil.
Serve
Cake in a pressure cooker
Ingredients (8 people):
1 ½ flour 1 cup sugar
1 egg ½ cup oil
1 cup milk 1 teaspoon of vanilla extract
For the glaze: 200 g of powdered sugar
10 tablespoons of water (about 75 ml)
Instructions
Put eggs in a mixer and mix until smooth and frothy with as much
as twice of its initial
volume. Mix the eggs with sugar and oil, slowly add flour alternately with milk until smooth and lump-
free. Add the vanilla essence.
Pour the mixture to a previously greased Bonio biscuit mould.
Place the mould inside of the pressure cooker and put the lid on and leave at high heat for 2 minutes,
then lower the intensity of the fire and let it cook for 40-45 minutes.
Leave it for 10 minutes with fire turned off and check if the cake is baked with a knife, if it comes out
dry, the cake is ready. Remove and unmould on a wire rack.
Preparation of the glaze
Mix water with sugar and stir until completely integrated.
Once we have the icing ready we can cover the cake. Place the cake on a rack. It is important to pour
the glaze at once and at the centre of the cake. Let it cool down at room temperature.
Ready for serving.
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