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How to Use

Wash Before Use

Remove sticker/label. Remove any adhesive with baby or

vegetable oil. Before using tava for the first time, wash in hot
water with a mild soap or detergent, rinse in clear water and

dry. Do not wash in a dishwasher.

Seasoning

It is not necessary to season the tava. If, however, you plan

to cook food which tends to stick such as fried eggs without

any oil or butter for the first use or before you have cooked
with oil on the tava, seasoning will assist release of the food.

To season: rub 1 teaspoon (5 ml) vegetable oil over the clean

nonstick surface using a paper napkin or clean cotton cloth.

Wipe off oil with a paper napkin or clean cotton cloth. Wash

and dry tava.

Suitable Heat Sources

High temperatures will shorten the life of the nonstick and

may destroy it. Use tava only on domestic gas, electric or

halogen stoves in which the temperature can be regulated to

low and medium heat.

Do not use high heat

.

Use low to

medium heat

.

Limit Preheating of Tava

Some foods require preheating of the tava. Foods such as

phulka

and

paratha

require the tava to be at a certain

temperature before you cook the first batch.

When preheating the cold empty tava (with or without

oil) before beginning to cook, it is critical that THE

HEAT IS NO MORE THAN MEDIUM and the time is

strictly limited to no more than the following:

Tava

Maximum Preheating Time

22 cm

3 MINUTES

26 cm

4 MINUTES

The actual time required for preheating for best cooking

results may be less, depending on the food being cooked and
your burner. Overheating can occur quickly if the tava is left
on the heat without food so

NEVER

keep the tava empty on

the heat once it is hot.

Avoid Overheating: Check Your Burner

If food is smoking or burning, reduce heat. Using medium

or lower heat and limiting the time the empty tava is heating
are the basic techniques to avoid overheating.

The tava can overheat even on medium heat if the

burner is providing excessive heat

. To check if your burner

can overheat even on medium heat, place clean tava on
medium heat. Heat tava for 2 minutes. Press one finger firmly
into whole wheat flour (

atta

)

.

Do not pinch. Flick from a

distance of about 6 cm a small, fine, even dusting of flour on
centre of tava and immediately begin counting off seconds
(“one second, two second, three second” etc.) while watching
the flour. The time the flour takes to become dark brown
gives a rough indication of how hot the tava is. As long as flour
has not turned dark brown within 15 seconds, the tava is not
overheated. Follow the steps in the chart on the next page to
complete the test. Do not exceed the preheating limit of
3 minutes for 22 cm tava and 4 minutes for 26 cm tava in any
case.

Содержание Futura Nonstick Tava Griddle

Страница 1: ......

Страница 2: ...ater with a mild soap or detergent and a dishcloth or sponge Do not use abrasive cleaning agents or scrubbers 7 Do not put hot tava in cold water 8 Do not wash tava in a dishwasher 9 Do not put tava in a hot oven or under a broiler 10 The handle of tava should be parallel to the kitchen counter not sticking out 11 Always give careful attention to a hot tava hot oil and flame heat 12 Do not leave f...

Страница 3: ...anced with sturdy stay cool handles The bottom and outer sides are hard anodised to give you a surface that will not tarnish pit or corrode and will stay looking new for years Futura Nonstick Tava Griddle This Manual contains instructions and 10 recipes for the three Futura Nonstick Tava Griddle 22 cm diameter 26 cm diameter 4 06 mm thick and 26 cm diameter 4 88 mm thick The size and thickness of ...

Страница 4: ...at THE HEAT IS NO MORE THAN MEDIUM and the time is strictly limited to no more than the following Tava Maximum Preheating Time 22 cm 3 MINUTES 26 cm 4 MINUTES The actual time required for preheating for best cooking results may be less depending on the food being cooked and your burner Overheating can occur quickly if the tava is left on the heat without food so NEVER keep the tava empty on the he...

Страница 5: ...at resistant nylon plastic or rubber spatula utensils Metal utensils will scratch and reduce the life of the nonstick coating Do not cut or scrape with metal objects or knives If using a metal spatula try to keep spatula parallel to the tava to avoid digging into the coating Try to touch the food and minimise contact with the coating Do not leave plastic nylon or rubber utensils on tava while it i...

Страница 6: ...ith a soft clean cloth Wash wooden spatula in hot water with a mild soap or detergent rinse and dry immediately do not soak Metallic marks most often from gas stove pan supports may appear on the hard anodised base To remove metallic marks from base apply a kitchen cleanser such as Vim to the marks and rub with an abrasive kitchen scrubber such as Scotch Brite or fine steel wool Avoid Baked On Foo...

Страница 7: ...ight brown specks should appear on the underside of a paratha after 1 minutes on medium heat Avoid high temperatures for the best cooking results conserving fuel and preserving the life of the nonstick coating 5 Adding a little oil or butter to the tava may enhance the colour taste and texture of many foods 6 The quantities of green chillies recommended in the recipes are calculated to produce foo...

Страница 8: ...TIONS ARE TO BE USED AS INDICATED IN CERTAIN RECIPES 1 Put round on preheated tava Cook 1 minutes Top should begin to look dry and darken There should be a few light brown specks on the underside 2 Turn over with a wooden spatula If you can adjust the heat so that a few light brown specks appear on the underside in 1 minutes you will be cooking at the ideal temperature 3 Spread teaspoon ghee all o...

Страница 9: ... off excess water if any Allow to cool Add remaining ingredients Mix 2 To make dough Mix flour salt and 1 cup water Add enough of remaining water 6 tablespoons 2 tablespoons at a time mixing after each addition till dough forms a soft ball stop adding water before dough becomes wet and sticky Knead till dough is smooth and elastic about 2 minutes Keep covered with a damp cloth about 30 minutes 3 R...

Страница 10: ...ine bread crumbs Add sugar and raisins Mix with a fork Add egg Mix with fork Add and mix enough milk 1 2 teaspoon at a time till mixture can be patted to form a ball Do not knead 3 On a floured surface roll out dough evenly to about 1 2 cm thick Cut into rounds with pastry cutter or inverted bowl or glass 7 cm in diameter Use a blunt knife spatula to lift rounds and place on a floured surface 4 Ga...

Страница 11: ...e dough becomes wet and sticky Knead till dough is smooth and elastic about 2 minutes Keep covered with a damp cloth about 30 minutes 2 To make filling Grate cauliflower Mix cauliflower and salt Keep aside 15 minutes Squeeze out and discard water Add remaining ingredients Mix 3 Rub hands with a little ghee Knead dough briefly Make 12 balls about 4 cm in diameter Keep covered with a damp cloth 4 On...

Страница 12: ...he same way Roll out each ball shortly before cooking while another round is on tava 6 Serve hot accompanied with sarson ka saag If round sticks to the board ease round using broad metal spatula and tip board in the same way h Phulka Puffed Unleavened Bread Yield 12 phulka 21 2 cups 250 gm sifted wheat flour 1 2 teaspoon salt optional 3 4 cup 2 tablespoons 210 ml water 1 Mix flour salt and 1 2 cup...

Страница 13: ... damp cloth 3 On a floured board roll a ball of dough into a flat round 15 cm in diameter see page 6 para 10 Spread 1 2 teaspoon ghee all over the top surface of the round 4 Starting at one edge tightly roll up round Figure A With palms of both hands roll back and forth till extended to 20 cm long Figure B Wind around one end into a flat coil Figure C Put free end over centre top of coil Figure D ...

Страница 14: ...ather up corners of muslin and tie about 5 cm above curds Hang this bag about 30 minutes Gently squeeze bag to drain excess whey Untie bag Weigh 400 gm paneer to make tikki Gently crumble paneer 2 Immerse each bread slice in water for 15 seconds Squeeze out and discard water Shred bread into tiny pieces 3 Mix gently with fingertips paneer bread and all other ingredients except oil Make 20 slightly...

Страница 15: ...sionally about 15 minutes Allow to cool 5 With oiled hands make 18 balls about 3 cm in diameter Keep covered 6 To make poli Knead dough briefly With oiled hands make 18 balls about 3 cm in diameter Keep covered 7 Rub hands with a little oil Put a ball of dough on palm of one hand With fingers of other hand pat dough outwards to form a round 6 cm in diameter Put a ball of filling in centre of round...

Страница 16: ...otatoes can be handled Peel and mash potatoes Allow to cool Add remaining ingredients Mix 4 Rub hands with a little ghee make 12 balls about 4 cm in diameter Keep covered 5 To make dough Mix flour salt and 3 4 cup water Add enough of remaining water 1 2 cup 2 tablespoons at a time mixing after each addition till dough forms a soft ball stop adding water before dough becomes wet and sticky Knead ti...

Страница 17: ...5 cm in diameter see page 6 para 10 Spread 1 2 teaspoon ghee all over the top surface of the round 4 Starting at one edge tightly roll up round Figure A With palms of both hands roll back and forth till extended to 20 cm long Figure B Wind around one end into a flat coil Figure C Put free end over centre top of coil Figure D Press down free end gently Flatten coil slightly 5 Make remaining balls i...

Страница 18: ... the bran and germ removed before grinding Roti A general term for Indian breads Sarson ka Saag Mustard leaves Sift To pass dry ingredients through a sieve Translations to Hindi Bengal gram Channa dal Cardamoms green Choti elaichi Cauliflower Phulgobi Coriander leaves Hara dhania ke patte Coriander powder Pissa sukha dhania Cumin seeds Jeera Curd Dahi Ginger Adrak Green chillies Hari mirch Jaggery...

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