18
Cooking Tips
Read this section after doing the Trial Run
and before cooking in your Hawkins.
Heat Source
•
The Hawkins is specially suitable for use on domestic gas and
kerosene stoves. After some use,
the cooker base may not retain the
flatness required for use on an electric
hot plate. These Hawkins cookers are
not Induction Compatible.
•
Use a burner to suit the size of the
cooker – gas flames should not
lick the sides of the cooker. When
cooking in 1.5 Litre, 2 Litre and 3 Litre
cookers (except 3 Litre Wide), 4 Litre
Contura and 4 Litre Contura Black, use
the small burner or do not exceed the
medium heat setting of a large burner.
•
The cooker can be used on wood or coal fires provided it is not
in direct contact with hot coals.
WARNING: DIRECT CONTACT
WITH HOT COALS CAN DAMAGE THE METAL.
There should
be at least a 1 inch/2.5 cm gap between the burning coals and
the base of the cooker. On wood or coal fires, reduce heat
when required by reducing the fuel or increasing the distance of
flame to the cooker. On improvised fires or commercial burners,
limit the heat to the level usually found in domestic stoves.
These Hawkins cookers must not be used on an industrial burner.
•
When cooking foods that sprout excessively such as certain pulses
or legumes, bring cooker to full operating pressure on
medium
heat and reduce heat as soon as FOP
(Full Operating Pressure) is reached.
Ingredients
•
Do not cook or store food items which
are acidic in nature such as tomatoes
for more than 1 hour in the
pressure cooker.
•
See
Measurements
,
page 40 for
information on weights and measures.
•
The pressure cooker should not be
filled more than its appropriate
capacity. See
Getting to Know Your Hawkins
,
page 9 and
the chart on
Maximum Cooking Capacities and Volumes for
Different Sizes of Hawkins
, page 41.
QUANTITY
•
The recipes in this Manual state the maximum quantities to be cooked
in the 5 Litre Hawkins cooker. When cooking reduced quantities,
always ensure there is enough cooking liquid for the entire pressure
cooking time as explained in various parts of this section.
