23
How to Get the Best Out of Recipes in this Manual
•
Read the entire recipe before beginning to work. Assemble and
prepare ingredients as required.
•
Unless otherwise noted, in the recipes:
1. All foods are to be appropriately cleaned and washed.
2. Ash gourd, carrots, drumsticks, fresh ginger, garlic, onions,
potatoes, raw bananas, red pumpkin
and yam are to be peeled.
3. Remove excess fat from meat.
•
If you come across a term you
do not know, check
Glossary
(Meanings and Methods)
,
page 79. For translations of
ingredients in other languages, see
hawkins.in/translations.
Saving Energy
To obtain optimum energy efficiency
while cooking with these Hawkins
cookers:
1. Place the vent weight on the vent tube as soon as the steam
is coming out of the vent tube steadily (see
Trial Run
, page 16,
point
4. Placing the Vent Weight
).
2. Reduce heat as soon as the Hawkins has reached FOP (Full
Operating Pressure). Reduce heat to a heat setting such that
the pressure inside the cooker will be maintained (see
Trial Run
,
page 16, point
6. Maintaining Pressure on Reduced Heat
).
How to Prevent Unnecessary Fusing of the Safety Valve
1.
Check
that the vent tube is clear by looking through it.
2.
Do not
fill the cooker more than
two-thirds (for liquid foods, not more than
half; for foods that froth/sprout, not more
than one-third).
3.
Do not
place the pressure cooker on
an industrial burner or stove – use only a
domestic stove.
4.
Do
put enough water for the cooking
time. (Check water quantities in this
Manual).
5.
Do
reduce heat to medium or lower
when the pressure cooker reaches FOP (see
Trial Run
, page 16, point
6. Maintaining Pressure on Reduced
Heat
).
6.
Do
take the pressure cooker off the stove when the cooking time
is complete (check cooking time in chart or recipe as appropriate).
•
