Hawkins Classic Instruction Manual
  1. Manuals
  2. Brands
  3. Hawkins Manuals
  4. Electric Pressure Cooker
  5. Classic
  6. Instruction manual

Hawkins Classic Instruction Manual

Hide thumbs
Table of Contents

Advertisement

Quick Links

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the Classic and is the answer not in the manual?

Questions and answers

Related Manuals for Hawkins Classic

Summary of Contents for Hawkins Classic

  • Page 3 India and in various other countries throughout the world. Hawkins Cookers Hawkins Cookers Limited, New Udyog Mandir 2, Limited is also the registered proprietor of Mustard Yellow Hawkins Contura, Tomato Pitamber Lane, Mumbai 400 016, India. Red Hawkins Contura, Apple Green Hawkins Contura and Hawkins Contura Black trademarks.

  • Page 4: Important Safeguards

    IMPORTANT SAFEGUARDS 1. Read all instructions before use. See "Operating Instructions" i.e. "How in each recipe in the pressure cooker to Close and Open the Hawkins" on body before pressure cooking. 2. Do not touch hot surfaces. Use page 12.
  • Page 5 (This does not vegetables, do not fill the unit over has cooled and internal pressure has refer to the "play" on the Hawkins lid full. When cooking dal/pulses been reduced. If the handles of the handle bar, see "Product Information"...

  • Page 6: Table Of Contents

    Getting to Know Your Hawkins Western Indian Recipes Meat and Poultry Parts of the Hawkins Pressure Cooker 8 Mixed Vegetable Pulao RECIPES How to Close and Open the Hawkins 12 Tuvar Dal Adjusting Recipes Vatanyachi Usal Trial Run North Indian Recipes...

  • Page 7: Operating Instructions

    Hawkins. water and therefore the cooking temperature. The Hawkins Pressure Cooker cooks food at 121°C at a pressure of 1 kgf/cm or about Advantages of Hawkins 15 pounds per square inch (psi).
  • Page 8 For suggestions and queries on recipes or pressure virgin aluminium, 3.25 mm/4.06 mm thick. cooking, write to us at: Test Kitchen, Hawkins Cookers Limited, The Hawkins Contura Black has a hard anodised body and a Udyog Mandir 2, Pitamber Lane, Mahim, Mumbai 400 016. stainless steel lid.

  • Page 9: Product Information: Identify Your Cooker

    (stamped on base) to help you find the instructions specific to your Cookers – Hawkins Classic, Hawkins Contura, Hawkins Contura cooker throughout this Manual. The Hawkins Classic is depicted in the Black and Ceramic-Coated Hawkins Contura. All the instructions photographs used in the instructions but the functions and methods in this Manual apply to all four models unless specific instructions demonstrated apply to all four models.

  • Page 10: Getting To Know Your Hawkins

    This is to safeguard (comes with some models) against blocking the vent tube and to leave enough space to allow steam to PARTS OF THE HAWKINS PRESSURE COOKER circulate to cook the food.
  • Page 11 The cross section of the gasket for the 8 Litre (Wide), 10 Litre and excessively and sprouts out of the 12 Litre Classic is not round like the cross section of the gasket for cooker – such as moong dal, urad the 8 Litre Tall Classic, 6.5 Litre or smaller capacity.
  • Page 12 The vent weight automatically maintains the cooking pressure The vent weight has a spring mechanism which holds the vent of 1 kgf/cm or about 15 pounds per square inch. The vent weight weight on to the vent tube and is strong enough to prevent it from has to be placed on the vent tube and pressed into position.
  • Page 13 The fusible alloy in the MoVeMent of Lid handLe Bar safety valve melts at the required temperature and releases pressure. The fused safety valve must be replaced with a genuine Hawkins Safety Valve. See Parts, Do-it-Yourself Repairs and Service, page 84.

  • Page 14: How To Close And Open The Hawkins

    How to Close and Open the Hawkins HOW TO CLOSE Hold lid just above cooker body. Tilt lid into cooker and move lid away Move lid handle towards Lid handle must be at right angle to long body handle. from you to wall of cooker body.
  • Page 15 HOW TO OPEN 3. . Squeeze handles together. Pushing lid towards far wall of cooker ..and raise lid edge out of cooker body with a slight twist of wrist of hand Release locking loop. body, move lid handle away from you holding lid handle.
  • Page 16 Tips to Make the Closing and Opening Easier 1. While closing and opening, do not tilt the lid deeply into the cooker body. The minimum tilt that will get the lid into and out of the cooker body should be used so that the lid does not touch the food inside the cooker.

  • Page 17: Trial Run

    Even if you have used a pressure cooker previously, take a trial Check and adjust the seating of the gasket on the lid curl snugly run before cooking in your Hawkins. This section will take you by patting it down. Close cooker (without vent weight). Place cooker step-by-step through your trial run in about 30 minutes.
  • Page 18 4. Placing the Vent Weight Once steam is coming out of the vent tube steadily, place the vent weight on the vent tube and press down firmly. Keep fingers on top of the vent weight and away from the steam when placing the vent weight on the vent tube.
  • Page 19 Open cooker. Empty out water. Remove vent weight. Wash and wipe dry body, lid and vent weight. • Store without closing the pressure cooker. Before cooking in your Hawkins, READ THE REMAINING INSTRUCTIONS.

  • Page 20: Cooking Tips

    Cooking Tips Read this section after doing the Trial Run limit the heat to the level usually found in domestic stoves. These Hawkins cookers must not be used on an industrial burner. and before cooking in your Hawkins. • When cooking foods that sprout excessively such as certain pulses...
  • Page 21 • To adjust these recipes to other sizes of these Hawkins cookers, 3. Start longer-cooking ingredients first, interrupt pressure see Maximum Cooking Capacities/Volumes for Different cooking to add quicker-cooking ingredients and then complete Sizes of Hawkins, page 41 and Adjusting the Recipes for pressure cooking.
  • Page 22 1. for 1.5 to 3 litre cookers: place a minimum of 1 cup/ • The Hawkins Pressure Cooker should never be used as 240 ml water for the first 10 minutes of pressure cooking time plus an oven for dry heating or baking as it may reduce the ½...
  • Page 23 • cook for less time rather than more. It is possible to correct When the Hawkins has reached FOP (see Trial Run, page 16, undercooking by cooking or pressure cooking more. point 5. How to Recognise Full Operating Pressure (FOP)), •...
  • Page 24 • The recipes and charts in this Manual are examples of the correct required for easily overcooked foods such as delicate vegetables way to cook in these Hawkins cookers. and fish. This method cannot be Find a recipe in the Manual similar to...
  • Page 25 How to Get the Best Out of Recipes in this Manual 2. Reduce heat as soon as the Hawkins has reached FOP (Full • Operating Pressure). Reduce heat to a heat setting such that Read the entire recipe before beginning to work. Assemble and the pressure inside the cooker will be maintained (see Trial Run, prepare ingredients as required.

  • Page 26: Using Grids, Separator Sets, Idli Stands And Molds

    For example, potatoes cooked on a grid Hawkins Separator Sets and Grids instead of directly on the base may have a better texture and The Hawkins Classic Pressure Cooker can be purchased with an taste. • aluminium Separator Set and grid or without the Separator Set and To place molds or other containers (not provided) on it, when grid in 5 Litre, 6.5 Litre...
  • Page 27 To prevent discolouring aluminium when using separator sets or 10 minutes at pressure. With experience you will be able to judge containers in the Classic, Contura and Ceramic-Coated Contura, the time. Add water according to the cooking time. Put grid add 1 teaspoon/5 ml lemon juice or vinegar for every 2 cups/ in cooker.
  • Page 28 How to Cook with Separator Sets Load the containers with ingredients Stack the containers on the stand. Pour the required quantity of water outside the pressure cooker body. Also, Close wire handles around stacked into cooker body. put water if and as required. containers and inter-lock them.
  • Page 29 Maximum Quantities of Various Foods for the Hawkins Separator Sets For each Separator Set: Separator Container Item quantity in Cups quantity in g/ml • Water in Cooker Body: Food Water Food Water For 5 Litre: 1 cups/360 ml. 5 Litre...
  • Page 30 Classic 3 Litre (Tall), 5 Litre and 6.5 Litre and the Hawkins stainless The hard anodised Hawkins steel Idli Stand is designed for the Classic 5 Litre - but can be used Two-Dish Set and Three-Dish with various Hawkins cookers as shown below.
  • Page 31 Molds are not supplied with Hawkins Pressure Cookers. You may pressure cooking it. The recommended water quantities for each use your own molds as explained herein below: of these three different ways is given below: •...
  • Page 32 To prevent discolouring aluminium when steaming in molds required, adjust the heat to maintain a steady escape of steam in the Classic, Contura and Ceramic-Coated Contura, add throughout the time for steaming. 1 teaspoon/5 ml lemon juice or vinegar for every 2 cups/480 ml of water in the base of the cooker.

  • Page 33: Care And Cleaning

    Do not put the hot cooker in cold water – allow to cool first. it stops the leak. Do not invert the gasket of 8 Litre (Wide), 10 Litre and 12 Litre cookers – see Getting to Know Your Hawkins, for the Ceramic-Coated Contura: page 9.
  • Page 34 Do not use harsh abrasives such as steel wool, steel brushes, ash • With use, the aluminium cooker body and lid of the Classic and or mud to clean the cooker. This can cause scratches and could Contura may lose their shine. The loss of shine is the normal lead to pitting.
  • Page 35 If you do get "baked-on" stains on the exterior or base, tackle them while they are still fresh. Soak in hot water for 30 minutes before washing to remove burnt food more easily. 1. for Classic, Contura and Contura black: Make a thick paste FIGURE A FIGURE b of a chlorine-based kitchen cleanser and apply it to the surface.
  • Page 36 • • Store the cooker open to avoid mustiness. The inside of the Classic, Contura and Ceramic-Coated Contura • cooker body may become darker due to minerals in the water. for Ceramic-Coated Contura: When storing, ensure that the...

  • Page 37: What To Do If This Happens

    Look at safety valve on the underside of lid. If part of the safety valve is open, it has fused and must be replaced with a genuine Hawkins safety valve (see Parts, Do-It-Yourself Repairs and Service, pages 84-89).
  • Page 38 If This Happens... Causes Solutions B. Dal Sprouting 1. Too much food in Do not fill the cooker body (dal and water combined) to more than one-third. Do not exceed dal and water quantities (see Cooking Dal, pages 46–47, Dal Pressure Cooking cooker Chart).
  • Page 39 Clean vent tube and vent weight after cooking. Do not fill cooker more than the stated capacity (see Getting to Know Your Hawkins, page 9, Food Preparation and Maximum Cooking Capacities/Volumes for Different Sizes of Hawkins, page 41). Avoid sprouting to prevent clogging the vent tube (see point B.
  • Page 40 Steam-tight Seal). 2. Gasket is: Not fitted properly a. Seat gasket properly in lid curl (see Getting to Know Your Hawkins, page 9). b. Clean gasket and lid curl (see Care and Cleaning, page 32, General Cleaning Tips, b. Dirty second column, first bullet point).
  • Page 41 Wash and wipe dry cooker after every use. minerals in water G. Base of 1. Overheating, Can be repaired only by a Hawkins Authorised Service Centre (see Directory of Hawkins Pressure Cooker is boiling dry Authorised Service Centres, page 89).

  • Page 42: Measurements

    Measurements Volume Abbreviations All measurements are level, not heaped. Abbreviation Equivalent Measurements of ghee in the recipes are for ghee at room temperature. teaspoon Measurement Equivalent tbsp tablespoon 1 teaspoon 5 ml millilitre tablespoon teaspoons / 7.5 ml 1 tablespoon 3 teaspoons / 15 ml gram 4 tablespoons / 60 ml...

  • Page 43: Maximum Cooking Capacities/Volumes For Different Sizes Of Hawkins

    Different Sizes of Hawkins to Suit Your Needs As explained in Getting to Know Your Hawkins, page 9, the pressure cooker body should never be filled with food and water combined to more than two-thirds Choose the right size of cooker based on capacity.

  • Page 44: Pressure Cooking Charts

    PRESSURE COOKING CHARTS You may need to modify some of the pressure cooking times when cooking food from different regions. Cooking Rice • The basic steps to pressure cook rice are: Various stocks, spices and flavourings may be added to rice. •...
  • Page 45 Rice Pressure Cooking Chart Size of Rice Maximum quantities Water quantity Pressure Pressure Cooker per cup of Rice Cooking Release In Cups In g/kg, ml/Litres Time in Rice Water Rice Water Cups Minutes 1.5 Litre Colam Rice 200 g 320 ml –...

  • Page 46: Rice

    Rice Pressure Cooking Chart Size of Rice Maximum quantities Water quantity Pressure Pressure Release per cup of Rice Cooker Cooking In Cups In g/kg, ml/Litres Time in Rice Water Rice Water Cups Minutes 5 Litre Colam Rice 900 g 1.3 litres 300 ml Allow to cool naturally Allow to cool 5 minutes...

  • Page 47: Dal

    Cooking Dal The basic steps to pressure cook dal are: To Reduce Dal Sprouting 1. Do not fill the cooker body (dal and water combined) to more 1. Put dal, water and seasonings (if desired) in cooker. Stir. than one-third. Do not exceed dal and water quantities and cooking 2.
  • Page 48 Dal Pressure Cooking Chart Size of Maximum quantities Pressure Cooking Pressure Release Time in Minutes Cooker In Cups In g/kg, ml/Litres (soaked or Water Water unsoaked) 1.5 Litre Tuvar dal 50 g 160 ml Allow to cool naturally Moong dal Do not cook this dal in this size of cooker 2 Litre Tuvar dal...
  • Page 49 Dal Pressure Cooking Chart Size of Maximum quantities Pressure Cooking Pressure Release Time in Minutes Cooker In Cups In g/kg, ml/Litres (soaked or Water Water unsoaked) 10 Litre Tuvar dal 1.2 kg 4.3 litres Allow to cool 10 minutes and release pressure by placing Moong dal 600 g...

  • Page 50: Legumes

    Cooking Legumes (Pulses) Legumes are cholesterol-free, low in fat and high in proteins, the water soluble complex sugars which may cause the discomfort minerals, B vitamins and fibre. They are particularly valuable for some people experience digesting legumes. If you soak legumes, vegetarians and those wishing to reduce meat consumption.
  • Page 51 2. Adding 1 tablespoon of vegetable oil for every cup of legumes 4. Time according to the chart. The times given are approximate helps reduce frothing – especially with soaked beans. – the variety of legume, freshness and growing conditions affect 2 tablespoons of oil for every 1 cup of soybeans.
  • Page 52 Legumes (Pulses) Pressure Cooking Chart • Legume (1 cup) Pressure Cooking Time in Minutes For each item: Water: 3 cups. Allow to cool naturally. • Soaked Unsoaked Always ensure there is enough water to last the entire Black-eyed Beans (Lobia) pressure cooking time.

  • Page 53: Vegetables

    Vegetable Pressure Cooking Chart Vegetable Description Water in Pressure Cooking Pressure Cooker Time in Minutes Asparagus Tough ends removed 1-2 depending on size Beets small 1 cup Whole unpeeled, root and 2.5 cm of stem remaining medium 12-16 depending on size cups Flowerettes Broccoli...
  • Page 54 Vegetable Pressure Cooking Chart Vegetable Description Water in Pressure Cooking Pressure Cooker Time in Minutes Kohlrabi Cut into 1.5 cm slices 1 cup Mustard Greens Stalks removed Onions Whole small 1 cup Peas Shelled (foil on grid) small medium Potatoes Cut into 1.5 cm slices Peeled and cut into 4 cm pieces 1 cup...

  • Page 55: Seafood

    Seafood Pressure Cooking Chart Seafood Shape and Size Water in Pressure Cooking Pressure Cooker Time in Minutes Baby Shark (Mori) Pieces 2.5 cm thick Indian Herring (Hilsa) Pieces 2.5 cm thick Indian Salmon (Rawas) Pieces 2.5 cm thick Mackerel (bangda) Whole Pomfret (Paplet) Pieces 2.5 cm thick...

  • Page 56: Meat And Poultry

    Cooking Meat and Poultry Note: The times given were developed using a moderate amount of vegetables on a grid in a 5 Litre pressure cooker. When cooking in a pressure cooker • larger than 5 Litre, increase the water quantity according to the cooker size, Cooking time is affected by the thickness, the cut, the the quantity and type of food.

  • Page 57: Recipes

    This section contains 20 recipes - five each from the North, South, East and West of India. These recipes have been written for the 5 Litre Hawkins Pressure Cookers. Adjusting the Recipes for Pressure Cooker Sizes Other than 5 Litre...
  • Page 58 See the chart on Maximum Cooking Capacities/Volumes ingredients/water, proper control of heat and pressure cooking for Different Sizes of Hawkins, page 41 for the maximum time will reduce the chances of frothing/sprouting and sticking/ cooking capacities for each pressure cooker.
  • Page 59 1.5 Litre, 2 Litre, 3 Litre • and 3.5 Litre cookers and 4 Litre Classic. The available space is the Increase quantity for large pieces of meat and size of whole space from cooker base to the two-thirds level.

  • Page 60: North Indian Recipes

    NORTH INDIAN RECIPES Ma ki Dal fresh ginger finely chopped 1 x 1.5 cm piece (5 g) tsp / 1.3 ml red chilli powder (Whole black Gram) 1. Pour water in cooker. Bring to boil on high heat. Add remaining Yield: 7 cups ingredients except those for Tempering.

  • Page 61: Matar Paneer

    NORTH INDIAN RECIPES 1. Grind together ginger and garlic into a paste. Matar Paneer 2. Group paneer into 3 batches. Heat oil in cooker on high heat (Cottage Cheese and Pea Curry) about 3 minutes. Reduce heat to medium. Lightly brown each batch, stir frying gently, and remove.

  • Page 62: Chana Pindi

    NORTH INDIAN RECIPES cup / 110 g ghee Chana Pindi 1 medium (100 g) onion sliced into roundels (Chickpeas – Rawalpindi Style) lemons cut into wedges 1. In a pan, roast together pomegranate and cumin seeds on Yield: 10 cups medium heat (see page 82, Roasting of spices) and grind to a powder.

  • Page 63: Rajma

    NORTH INDIAN RECIPES 2. Pour remaining water ( 6 cups/1.5 litres) in cooker. Add rajma Rajma and 2 tsp/12.5 ml salt. Stir. (Kidney bean Curry) 3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 11 minutes Yield: 10 cups 4.

  • Page 64: Gajar Ka Halwa

    NORTH INDIAN RECIPES mava/khoya crumbled 8. Remove cooker from heat. Release pressure by placing cooker in cups / 400 g (see page 82) up to 4 inches/10 cm of cold water in a basin or in a sink for a few minutes (see Cooking Tips, page 22, Releasing Pressure, point 3).

  • Page 65: South Indian Recipes

    SOUTH INDIAN RECIPES Kozhi Koottaan cloves green cardamoms seeds taken (Chicken Curry – Kerala Style) out and kept, pods discarded coriander seeds cup + 1 tbsp / 25 g Yield: 10 cups tsp / 2.5 ml cumin seeds Serves 8 Pressure Cooking Time 7 minutes onions chopped 2 medium (250 g)

  • Page 66: Sambar

    SOUTH INDIAN RECIPES Kozhi Koottaan 1 tbsp / 15 ml chana dal (Chicken Curry – Kerala Style) continued asafoetida 1 x 1 cm piece 5. Add remaining turmeric ( tsp/2.5 ml), ground paste, chilli and cup / 40 g coconut grated tomatoes.

  • Page 67: Elumichham Pazham Saadham

    SOUTH INDIAN RECIPES 3. Grind cooled roasted mixture into a paste, adding water Elumichham Pazham Saadham cup/120 ml) a little at a time. (Lime Rice – Tamil Style) 4. Pour 3 cups/720 ml water in cooker. Add tuvar dal, turmeric and salt.

  • Page 68: Mansam Chops

    SOUTH INDIAN RECIPES Elumichham Pazham Saadham 2 medium (250 g) tomatoes cut into quarters (Lime Rice – Tamil Style) continued tsp / 2.5 ml turmeric 5. In a pan, heat oil on high heat about 2 minutes. Add mustard vegetable oil cup / 180 ml seeds.

  • Page 69: Avial

    SOUTH INDIAN RECIPES 1 cup / 100 g broad beans cut into 2.5 cm Avial long pieces (Vegetables in Coconut and Curd – 1 tbsp + 2 tsp / 25 ml salt Kerala Style) tsp / 3.8 ml turmeric 2 sprigs curry leaves Yield: 12 cups coconut oil...

  • Page 70: Eastern Indian Recipes

    EASTERN INDIAN RECIPES 1. In a pan, heat 1 tbsp/15 ml ghee on medium heat about Chola Dal 1 minute. Add coconut pieces and fry till light brown. Remove (bengal Gram with Coconut) coconut and ghee. Keep aside. 2. Heat oil in cooker on high heat about 2 minutes. Add red Yield: 6 cups chillies, bay leaves, cloves, cinnamon, cardamoms and cumin seeds.

  • Page 71: Illish Sarse Bata

    EASTERN INDIAN RECIPES 1. In a bowl, rub fish with salt and turmeric. Illish Sarse bata 2. Grind together mustard seeds and whole chilli into a paste, (Hilsa Fish in Mustard) adding water (2 tbsp/30 ml) a little at a time. Mix ground paste and curd.

  • Page 72: Khichuri

    EASTERN INDIAN RECIPES 1 cup / 150 g peas shelled or frozen Khichuri tsp / 2.5 ml turmeric (Soft Rice with Split Skinned Green 2 tbsp / 30 ml coriander powder Gram and Vegetables) red chilli powder tsp / 7.5 ml 2 tsp / 10 ml sugar Yield: 12 cups...

  • Page 73: Aloor Dum

    EASTERN INDIAN RECIPES 1 tbsp / 15 ml salt Aloor Dum sugar 1 tsp / 5 ml (Spicy Potatoes – bengal Style) ghee 2 tbsp / 30 ml Yield: 9 cups 1. Grind together onion and ginger into a paste. Serves 8 Pressure Cooking Time 1 minute 2.

  • Page 74: Rasogolla

    EASTERN INDIAN RECIPES Aloor Dum Rasogolla (Spicy Potatoes – bengal Style) continued (Chhena balls in Sugar Syrup) 9. Add tomato, chilli, cumin and coriander powders, salt, sugar and remaining turmeric (1 tsp/5 ml). Cook on high heat till oil shows Yield 10 rasogolla separately (about 3 minutes), stirring occasionally.
  • Page 75 EASTERN INDIAN RECIPES 6. Open cooker. Remove rasogolla carefully with a perforated ladle Stir curdled milk and pour into muslin-lined strainer over the ( jhara) and place in a serving bowl. Add essence to syrup in cooker. bowl (kept aside in step 1a). Strain till whey is drained into bowl. Mix.

  • Page 76: Western Indian Recipes

    WESTERN INDIAN RECIPES 1. Heat oil in cooker on high heat about 2 minutes. Add cumin seeds, Mixed Vegetable Pulao bay leaves, cinnamon, cardamoms and cloves. Stir a few seconds. Add carrots, beans and peas. Stir fry about 2 minutes. Add rice. Fry Yield 13 cups till rice turns opaque (about 3 minutes).

  • Page 77: Tuvar Dal

    WESTERN INDIAN RECIPES whole dry red chilli Tuvar Dal 1 sprig curry leaves (Split Skinned Red Gram – Gujarat Style) a large pinch asafoetida Yield 9 cups 1. Pour 4 cups/960 ml water in cooker. Add dal, turmeric and salt. Serves 8 Pressure Cooking Time 3 minutes Stir.

  • Page 78: Vatanyachi Usal

    WESTERN INDIAN RECIPES 1. In a pan, heat 2 tbsp/30 ml oil on high heat about 1 minute. Add Vatanyachi Usal sliced onions, ginger and garlic. Fry till onions are transparent. Reduce (White Pea Curry) heat to medium. Add coconut and fry till coconut is light brown. Remove from heat.

  • Page 79: Murghi Ma Kaju

    WESTERN INDIAN RECIPES 1. Grind together ginger and garlic into a paste. Murghi ma Kaju 2. In a bowl, rub ginger-garlic paste all over chicken pieces. Cover (Chicken with Cashew Nuts – Parsi Style) and keep aside 1 hour. 3. Grind together chillies and cumin seeds into a paste, adding Yield 9 cups reserved water in which the chillies were soaked (...

  • Page 80: Lapsi

    WESTERN INDIAN RECIPES 3. Remove cooker from heat. Allow to cool naturally. Lapsi 4. Open cooker. Add sugar. Stir. (Sweetened Cracked Wheat) 5. Place cooker with daliya on medium heat. Cook till sugar is dissolved and ghee shows separately (about 10 minutes), stirring Yield 9 cups occasionally.

  • Page 81: Glossary (Meanings And Methods)

    In the by 'thick', 'wide' and 'long' is Hawkins Test Kitchen we have compared coconut milk made from illustrated alongside. coconut with and without the brown skin and found there is no...
  • Page 82 Ghee: Clarified butter. to fry the 300 g grated onions in the Rajma recipe (page 61) to "golden brown" in a 5 Litre Hawkins, then "light golden brown" Ginger, fresh (Adrak): Peel off the smooth brown skin before would be about 8 minutes.
  • Page 83 Grate (Kasna): To reduce food to fine particles by rubbing Dry spices may be ground to a powder in a mortar and pestle, it against the surface of a grater (an abrasive implement with an electric coffee grinder or other spice grinder and a mixer-grinder. sharp-edged, raised perforations).
  • Page 84 it imparts a pink to purple colour and a sweet and sour taste. It is a 2. Pour milk into a pan and bring to boil on high heat, stirring preferred substitute for tamarind in curries. occasionally to prevent skin from forming on top. Reduce heat to medium.
  • Page 85 Stir continuously until the spices darken by a few shades and give Whey: The watery part of milk that separates from the solid part out their distinct aromas. Remove from heat, spread on a plate and or curd. allow to cool. The term 'roast' is also used in some recipes in this Whole dry Kashmiri red chillies: A type of chilli of mild to medium Manual when the above mentioned procedure is to be followed pungency used primarily to give red colour to food.

  • Page 86: Parts, Do-It-Yourself Repairs And Service

    We have packaged the frequently used parts with a ‘Hawkins Hologram‘. To make sure that the pack is genuine, tilt pack – the Hologram must show the Hawkins label and Cooker alternately. Check the package before purchase.

  • Page 87: Do-It-Yourself Repairs

    This is simply done by changing it surface such as a folded cloth with the with a replacement genuine Hawkins gasket to fit the size of your left hand. Take care not to bend or warp Hawkins (see Getting to Know Your Hawkins, page 9).
  • Page 88 the nut can be unscrewed with fingers. TO REPLACE Remove nut, retainer and washer. Discard 1. Clean all surfaces around the lid hole where the safety valve will sit all parts - do not reuse any part. and wipe dry. If you are unable to unscrew the safety 2.
  • Page 89 (see Picture 2). Repeat; tighten nut With the right hand, position the second spanner around the nut PICTURE 2 securely until it stops moving. Do on top of the lid at an upward angle and exert downward pressure not over-tighten - the threads may on the spanner (see Picture 4).

  • Page 90: Service

    Even beyond the guarantee body handle, a spanner period for the entire life of the cooker, Hawkins Authorised Service and instructions. Centres are contracted to charge only for parts replaced and not for only additional tool you labour.

  • Page 91: Directory Of Hawkins Authorised Service Centres

    Directory of Hawkins Authorised Service Centres This Directory contains the list of Hawkins Authorised Service Centres in India, Bhutan and Nepal as on April 1, 2022. The list is subject to change. Consumers are advised to verify that the service centre holds a valid certificate from Hawkins Cookers Limited on the date of their visit.
  • Page 92 BIHAR ● Sec 26 Agarwal Distributors 9876022299 / (0172) 5077734 ● Sec 20-C Sethia Trading Company 9877723798 ARRAH Arihant Enterprises 9430929737 AURANGABAD Shree Kitchen CHHATTISGARH 7870276464 BARAUNI Sinha & Co. 7079822810 BEGUSARAI King Rimjhim Stainless Steel House 9334640758 BETTIAH National AMBIKAPUR Sahu Bartan Bhandar 9425256015 BAIKUNTPUR Stores...
  • Page 93 9810296531 9999858862 ● Sector 6 Gulati Distributors 9654409874 GURGAON / 8860939821 ● Shahdara Balaji Traders 9811219213 ● Deepak 9818645853 ● Sadar Bazar Classic Chakkarpur Palak Kitchenware 9312259531 ● Tikri Kalan Shri Narsingh Enterprises Bartanwala 9810132875 ● Sector 52 Crockery Point...
  • Page 94 JAMMU & KASHMIR 9986102112 COORG Mahalaxmi Bhandara 9448074226 GULBARGA 8884276519 ● Supermarket Limkar Main Road Maharaja Steel Palace AKHNOOR Dwarka Bartan Store 9419100159 ANANTNAG Aaqib Agencies (084) 72228700 / 9481636270 HUBLI T K Baddi Griha Vaibhav 9622431786 JAMMU Patta Bohri Chungi Anand Enterprises (083) 62363627 KARWAR Khadi Mulla 8951077917 / 9448573148...
  • Page 95 9975666714 ● Khar (West) D.N. Jain 9867241480 ● KATNI Cooker House 9300005787 KHANDWA Khandwa Plastic Bhandi Bhandar 9833284978 ● Mahim (West) Hawkins Centre 9425020501 MANDSAUR Snehdeep Agencies 9425977504 Lohar Chawl Atlanta Enterprise (022) 24440807 ● Mulund (West) Mehul Steel Centre...
  • Page 96 7744822964 / 9822233114 ● Vasai (East) Shri MEGHALAYA Crockery Stores 9860899915 / 9511735411 ● Vashi Milan Devnarayan Sales & Service TURA Decora 9436112181 9920621869 ● Vikhroli (East) Mahee Enterprises Steel 9967971999 ● Virar (West) Atharva Home Appliances MIZORAM 9823496915 / 9860319220 NAGPUR Gokul Peth Dip Durga Home Appliances 9423634605 / 8974360567 ●...
  • Page 97 RAIRANGPUR Friends Corner 9861111373 RAYAGADA Bombay Steel Chand 9417194402 / 9463920946 MOHALI Aggarwal Crockery 9876022399 NAWANSHAHR Guru Nanak Bartan Store 9814209746 House 8917281853 ROURKELA Fertilizer Township Sri Baldevjee 9463468405 ● Maghar Mal & PATHANKOT Jagdish Raj Nanda & Sons 9777342958 / 9437198917 ● Sector 5 Kitchen Accessories Enterprises 9888526154 PATIALA Munshi Ram Kaur Sain Jain Sons...
  • Page 98 7947135659 ● Vadapalani Supra CFA (0562) 4030978 ● Kaserat AGRA Church Road V.K. Bartan Bhandar (044) 23652244 / 9710445684 ● West Mambalam (Hawkins Depot) Bazar Agra Bartan Bhandar Pvt. Ltd. 9837059974 ● Shahganj Vishal Balaji Agencies 9381029626 CHIDAMBARAM Sri Vinayaga Furniture Glass &...
  • Page 99 Indirapuram Kusha’s Collection 9910144441● Naya Ganj Chet Bhandar 9358985459 MIRZAPUR Swami Dayanand Marg New 9312165172 ● Sihani Gate U.P. Crockery 9415392336 ● Wellesley Ganj Krishna Ram Dinesh Chand Shyama Crockeries Stores 9540550894 / 9810660277 ● Vasundhra Bhagwati Bartan Store Electrical Agency 9044922292 MODINAGAR Singhal Bartan Store 7838888251 GHAZIPUR Gandhi Path Adarsh Bartan Stores 8218079755 MORADABAD Bazar Ganj Bengal Agency...
  • Page 100 9760993866 ● Kshetra Road Praveen Enterprises Saurabh Traders 6294584613 JOYNAGAR Sree Sree Satyanarayan Bhandar (03218) 9411365087 ROORKEE Civil Lines Moradabad House 9897062828 220227 / 9434404016 KALIYAGANJ Ashirabad 9434373897 KOLKATA ● Main Bazar Marwari Bartan Bhandar 9836048979 ● Elliot Road Elkom 9719585863 RUDRAPUR India Behala New Behala Steel House 9874206137 ●...

  • Page 101: Index Of Recipes

    INDEX OF RECIPES PAGE PAGE Aloor Dum Ma ki Dal (Spicy Potatoes – Bengal Style) (Whole Black Gram) Avial Mansam Chops (Vegetables in Coconut and Curd – Kerala Style) (Mutton Chops – Andhra Style) Chana Pindi Matar Paneer (Chickpeas – Rawalpindi Style) (Cottage Cheese and Pea Curry) Chola Dal Mixed Vegetable Pulao...
  • Page 102 Space for Your Notes...

This manual is also suitable for:

ConturaContura blackCeramic-coated contura

Table of Contents

Save PDF