BERGNER SwissHome ZURICH, Instrucions For Use

P·19

P·18

CARE AND CLEANING:

EVERY KIND OF DETERGENTS CAN BE USED, BUT DO NOT USE CHEMICAL CLEANERS 
AND WIRE WOOLS. DRY WELL AFTER HAVING WASHED IT. USE VINEGAR OR LEMON 
TO REMOVE MORE RESISTANT DIRT AND STAINS. DISCHARGE VALVES MUST ALWAYS 
BE WELL CLEAN FOR YOUR SAFETY.

PROBLEM SOLVING:

IF STEAM DOESN’T GO OUT PLEASE CHECK THAT THE PRESSURE COOKER HAS BEEN 
RIGHTLY CLOSE, THAT PLASTIC GASKET IS NOT DIRTY AND THAT TEMPREATURE ISN’T 
TO HIGH.

USING NOTES:

TAKE THE GASKET OUT AND CLEAN IT WITH WARM WATER AND A DETERGANT.
FILL THE COOKER UP TO 2/3 OF ITS VOLUME AND A LITTLE LESS IF THE FOOD TO 
BE COOKED IS FOAMY (CHICKPEAS, LENTILS ETC.). ADD AT LEAST 2 GLASSES OF 
WATER TO OBTAIN A SUFFICIENT PRESSURE. ADD MORE WATER IF YOU’LL HAVE 
TO COOK FRESH VEGETABLES. COOK AT HIGH TEMPERATURE AT THE BEGINNING, 
THEN REDUCE IT WHEN STEAM HAS STARTED TO GO OUT. THE COOKING TIME 
STARTS WHEN THE PRESSURE INSIDE THE COOKER RAISES AND REACH A SUITABLE 
LEVEL.TO EVALUATE COOKING TIME, CONSIDER THE STEAM THAT IS GOING OUT. TO 

SAVE TIME AND WORK THE RIGHT TEMPERATURE SHOULD BE OF 105/108  ͦC.

GENERAL INSTRUCTIONS:

- DO NOT PUT THE PRESSURE COOKER IN HOT OVENS
- DO USE THE PRESSURE COOKER AS DESCRIBED IN THIS MANUAL ONLY.
- DO NOT USE THE APPLIANCE WITHOUT WATER, AS THIS COULD CAUSE DAMA-
GES AND BE A RISK FOR PEOPLE AND OR OBJECTS.
- USE THE SUITABLE HEAT SOURCES AS DESCBRIBED ON THE PRESSURE 
COOKER.
- AFTER HAVING COOKED MEAT WITH SKIN , WHICH COULD HAVE SWELLED 
BECAUSE OF PRESSURE , PAY ATTENTION NOT TO PIERCE THE MEAT TO PREVENT 
BURNS.
- IF YOU HAVE COOKED DOUGHY FOOD , GENTLY SHAKE THE COOKER BEFORE 
OPENING THE LID , TO AVOID FOOD GOING OUT.

2 YEARS GUARANTEE

BERGNER guarantees The Zurich – Pressure Cooker for a period of 2 years, provided 
it is used as per the instructions on use herby attached.
The cookware is intended to be used only in standard home use only, 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 IBERIA, Pol. Ind. Malpica, Calle E, num 88, 50016, Zaragoza, Spain
BERGNER 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, 
this guarantee card and the defective product.

RECIPES FOR PRESSURE COOKING

EN

RECIPES

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 

Flour, beaten egg and breadcrumbs 1/2 l. of milk  
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 tis-
sue) 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.