Instruction Manual Suitable for Hawkins Ekobase
How to Close the Hawkins How to Open the Hawkins 1. Hold lid just above cooker body. 2. Tilt lid into cooker and move lid away 1. Squeeze handles together. 2. Pushing lid towards far wall of cooker Lid handle must be at right angle to body handle. from you to wall of cooker body. Release locking loop. body, move lid handle away from you half way to the right angle and... 3. Move lid handle towards 4. Lower rest of lid into cooker body by slight twist of wrist of hand holding lid handle. 3. ...
PRESSURE COOKER INSTRUCTION MANUAL with 7 tested recipes Hawkins Cookers Limited is the proprietor of the trademarks Hawkins and Ekobase in India and in various other countries throughout the world. 2008 Copyright reserved by Hawkins Cookers Limited. All Rights Reserved. Edited and published by Neil Vasudeva on behalf of Hawkins Cookers Limited, Maker Tower F-101, Cuffe Parade, Mumbai 400 005, India and printed at __________.
IMPORTANT SAFEGUARDS 1. Read all instructions. 2. Do not touch hot surfaces. Use handles. 3. Close supervision is necessary when the pressure cooker is used near children. 4. Do not place the pressure cooker in a heated oven. 5. Do not wash in a dishwasher. 6. Extreme caution must be used when moving a pressure cooker containing hot liquids. 7. Do not use pressure cooker for other than intended use. 8. This appliance cooks under pressure of 103 kPa (15 lbs/in2). Improper use may result in scalding injury.
CONTENTS PAGE PAGE IMPORTANT SAFEGUARDS 2 RECIPES OPERATING INSTRUCTIONS 4 Minestrone Soup 33 Useful General Information 4 Tomato Soup 34 Parts of the Hawkins Pressure Cooker 5 Vegetable Stock 34 Product Information 6 Lamb Stew 35 Trial Run 9 Braised Chicken 36 Easy Tips for Better Cooking 11 Spanish Rice Casserole 36 Measurements 17 Crème Caramel 37 Cooking Rice 18 Cooking Dal 19 Pressure Cooking Charts 20 Rice 20 Meat 21 Poultry 22 Vegetables 23 Legumes 25
OPERATING INSTRUCTIONS Useful General Information Principles of Pressure Cooking Advantages of Hawkins Ordinary open-pot cooking is done at the boiling point of water which produces steam at sea level at 100oC (212oF). Pressure cooking works by sealing the steam in a pot so that there is a rise in pressure to a safe, controlled extent which raises the boiling point of water and therefore the cooking temperature.
The Hawkins Ekobase Pressure Cooker Using Your Own Recipes The Hawkins Ekobase Pressure Cooker has a black, hard anodized, extra thick (6.35 mm thick), energy-efficient base. The "double-thick" base stays flat and heats quickly and evenly. It is ideal for light frying before pressure cooking and for quick and economical cooking on electric, gas, ceramic and halogen stoves. The hard anodized base will not tarnish, pit or corrode.
Product Information The stated volume of all pressure cookers is with lid closed. Cooking capacity in a pressure cooker is less than its full volume. The pressure cooker body should never be filled more than two-thirds its capacity. This is to safeguard against blocking the steam vent/vent tube and to leave enough space to allow steam to circulate.
On the underside of the lid, the steam vent nut secures the steam vent. The steam vent nut has seven holes so that even if a few holes are clogged, the other holes will allow the escape of steam. Always keep the steam vent clean and check before every use by looking through it. The lid handle bar is so attached to the lid that there is extra space for deliberate “play” or movement. This ensures better sealing of the lid with the rim of the cooker body.
A grid comes with every Hawkins pressure cooker. The use of the grid is explained on page 15. 3. When opening after releasing locking loop, do not let go of the lid handle or the lid will fall into the cooker. GRID 4. Squeeze the lid and body handles together at the end away from the cooker body. This requires the least force. DIFFICULT How to Close and Open the Hawkins For instructions on how to close and open the Hawkins, see inside front cover.
Trial Run Even if you have used a pressure cooker previously, take a trial run before cooking in your Hawkins. This section will take you step-by-step through your trial run in about 30 minutes. 1. Preliminary Steps Remove label and wash cooker, removing any adhesive with baby or vegetable oil. Read pages 2 to 8. Identify parts. Remove and place the pressure regulator on the steam vent, the sealing ring on the lid curl. Close and open the pressure cooker a few times. 3.
5. How to Recognize Full Operating Pressure 7. Releasing Pressure After the pressure regulator is placed on the steam vent, there is at first a very low hissing sound of steam from the pressure regulator. Then steam emission increases to full force and the pressure regulator lifts with a whistling sound. Turn off heat. Remove pressure cooker from heat. With a fork, slightly lift pressure regulator to release steam. Do not remove pressure regulator.
Easy Tips for Better Cooking Read this section after you have finished the Trial Run and before cooking in your Hawkins. 4. NEVER reduce the water quantities given in the Vegetable Pressure Cooking Chart on pages 23 and 24 or the Seafood Pressure Cooking Chart on page 27. Ingredients • 5. To cook Crème Caramel in 4 small individual molds: Reduce custard quantity by 33%. Keep caramel quantity same. Use 1 cup water in cooker body. Pressure cooking time: 5 minutes.
3. Start longer-cooking ingredients first, interrupt pressure cooking to add quicker-cooking ingredients and then complete pressure cooking. • • SUBSTITUTIONS • The salt and other seasonings in the recipes may be varied or eliminated according to your taste or health requirements. Adapting Your Own Recipes • • • • 12 • The Hawkins Ekobase is specially suitable for use on electric, domestic gas and kerosene stoves. It is not suitable for induction stoves.
Frying Prior to Pressure Cooking • • • • • • • Some recipes require light frying before pressure cooking. Frying or browning in a small amount of butter, oil or other fat can be done in the pressure cooker body without the lid. Browning meat and poultry before pressure cooking helps to seal in the juices and improves the appearance and taste of the food. If you want to eliminate the additional fat and/or save time, browning can be omitted – it is not necessary for pressure cooking.
• • • • Use a kitchen timer or watch/clock. Exact timing is critical to successful pressure cooking. Counting whistles may give you the wrong time required for cooking any particular food or recipe. Pressure cooking is much faster than conventional cooking so timing errors have greater consequences. • If the food is only slightly undercooked, you may be able to complete the cooking without pressure. This method is especially suitable for foods which are easily overcooked.
required when the cooker contains liquid or frothing foods and you wish to open immediately. • • Each recipe indicates the method of releasing pressure. Some foods, such as rice, are cooled naturally for 5 minutes before releasing steam. The method of releasing pressure has a bearing on the pressure cooking time. If you change from immediate opening to cooling naturally, reduce pressure cooking time by 2 to 3 minutes.
according to the type, size, volume and temperature of the food to be heated. A mold full of cooked rice will require 2 minutes pressure cooking time. A frozen dinner requires about 10 minutes at pressure. With experience you will be able to judge the time. Add water according to the cooking time. Put grid in cooker. Place mold on grid. Close cooker. Bring to full pressure on high heat. Reduce heat and cook. Remove cooker from heat. Release pressure immediately.
Measurements Volume All measurements are level, not heaped. Measurement 1 teaspoon 1 /2 tablespoon 1 tablespoon 1 /4 cup 1 /3 cup 1 /2 cup /4 cup 1 cup 4 cups 3 1 litre Equivalent 5 ml 11/2 teaspoons / 7.
Cooking Rice • The basic steps to pressure cook rice are: 1. Pour water in cooker. Bring to boil on high heat. Add rice and seasonings (if desired). Stir. It is also possible to add rice, water and seasoning all together in the beginning. When frying rice, stir gently with a wooden spoon to avoid breaking the grains. • • 1 cup of dry rice yields 2 to 3 cups cooked rice. Some varieties of rice, especially white rice, froth out of the steam 2. Close cooker. Bring to full pressure on high heat.
Cooking Dal Dal is the Indian term for various dried edible seeds such as lentils. To Reduce Dal Sprouting The basic steps to pressure cook dal are: 1. Do not fill the cooker body (dal and water combined) to more than one-third. Do not exceed dal and water quantities and cooking times given in the following chart. 1. Put dal, water and seasonings (if desired) in cooker. Stir. 2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook the required time. 3. Remove cooker from heat.
Pressure Cooking Charts The charts in this section were compiled in our North American Test Kitchen using the food available. You may need to modify the pressure cooking times when cooking food from different regions.
Meat Pressure Cooking Chart Meat Description Beef Lamb Pork Pressure Release Brisket (Corned Beef) Flank Steak stuffed and rolled Ground Beef Patties 1 inch / 2.5 cm thick No No Yes Fill to Half 1 cup ¾ cup 20 per lb / 450 g 20 5 Allow to cool naturally Allow to cool naturally Release pressure immediately Oxtail cut in pieces No 1½ cups 45 Allow to cool 5 minutes and release pressure immediately Roast (blade, chuck, round, rump) Round (Swiss) Steak 1 inch / 2.5 cm thick Shank Steak 1 inch / 2.
Poultry Pressure Cooking Chart Poultry Description Use Grid? Pressure Cooking Time in Minutes Pressure Release Chicken Pieces Yes 7 Allow to cool naturally Yes 9 Release pressure immediately Whole Fryer (3 lb / 1.4 kg) No 11 Allow to cool naturally Duck (domestic) Pieces No 13-15 Allow to cool naturally Rock Cornish Hen Whole (1¼ lb / 560 g) stuffed Yes 12-15 Allow to cool naturally Turkey Breast half (2½ lb / 1.
Vegetable Pressure Cooking Chart Vegetable Description Artichokes Whole stems cut short Asparagus Tough ends removed Beets Whole unpeeled, root and 1 inch / 2.
Vegetable Pressure Cooking Chart Vegetable Description Water in Pressure Cooker Kale Cut in 1 inch / 2.5 cm sections Kohlrabi Cut into /2 inch / 1.3 cm slices Mustard Greens Stalks removed Onions Whole small Parsnips Peas Potatoes 1 24 4 2 1 cup 5 Whole 1 cup 8 - 10 depending on size Cut into 1 inch / 2.5 cm pieces 1 cup 3 - 4 depending on size small medium Shelled (foil on grid) Cut into 1/2 inch / 1.3 cm slices Cut into 1 inch / 2.
Legumes are cholesterol-free, low in fat and high in proteins, minerals, B vitamins and fiber. They are particularly valuable for vegetarians and those wishing to reduce meat consumption.
Precautions • • • Pressure Cooking Legumes Never fill cooker more than half. If frothing occurs, reduce quantity by a further 10%. Legumes expand when cooked and absorb water. Do not reduce water quantity below 11/2 cups. Measure legumes. Pick over to remove stones, dirt and shriveled, broken pieces and wash before cooking. To wash: place legumes in a bowl. Cover with water and agitate gently. Remove and discard floating pieces.
the pressure regulator. Open cooker. Check doneness. If necessary, bring back to pressure and cook more or simmer without the lid until done. We do not recommend bringing soybeans back to pressure as they tend to froth out of the steam vent. Drain. Seafood Pressure Cooking Chart Seafood Shape and Size Water in Pressure Cooker Cod Fillet 3/4 inch / 1.9 cm to 1 inch / 2.5 cm thick Halibut Steak 1 inch / 2.5 cm thick Ocean Perch Fillet 3/4 inch / 1.
Care and Cleaning To get the best use from your Hawkins Pressure Cooker, observe the following directions. General Cleaning • Body and Lid • • • DISHWASHER. Remove label, wash, rinse and dry cooker before use. Remove any adhesive with baby or vegetable oil. • Do not hit or knock the rim of the cooker body with a ladle, spoon or any other object and protect the edge of the lid from dents which may disturb sealing. • Do not leave food or water in the cooker for hours.
from base: apply a kitchen cleanser to the marks and rub with an abrasive kitchen scrubber such as Scotch-Brite or fine steel wool. the cooker body: fill cooker with water to half its capacity. Add 2 teaspoons tartaric acid (cream of tartar) or lemon juice for each quart/litre of water. Bring cooker to full pressure on high heat and cook 15 minutes. If you wish to remove stains from the upper half of the cooker body, do not pressure cook.
Parts, Do-it-Yourself Repairs and Service For spare parts, contact: 1. Quality Natural Foods Ltd. 91 Select Avenue Scarborough Ontario M1V 4A8 TEL (416) 261 8700 FAX (416) 261 8760 EMAIL qualitynf@bellnet.ca OR 2. Gagan Foods International Ltd. 8137 Swenson Way Delta B.C. V4G 1J5 TOLL FREE 1- 877-327-9611 TEL (604) 583 6000 FAX (604) 583 6001 EMAIL info@gaganfoods.
Sealing Ring Replacement TO REMOVE If leakage develops along the rim of the cooker body which is not due to the misalignment of the lid or a dent on the rim or lid curl, the sealing ring needs to be replaced. This is simply done by changing it with a replacement Hawkins sealing ring (see page 7). 1. Remove the sealing ring and pressure regulator from the lid.
TO REPLACE 1. Clean all surfaces around the lid hole where the safety valve will sit. 2. Unscrew the new nut and remove the washer and keep them to one side, with the chamfered side of the nut up. VALVE WASHER NUT 3. Hold the valve and apply a small amount of food compatible sealant or glue on the valve threads (to prevent any leakage). Push the valve into the safety valve hole from the underside of the lid and hold in place with the left hand.
RECIPES 1¼ tsp / 6.3 ml Minestrone Soup Serves 6 Pressure Cooking Time 11 minutes 1 tbsp / 15 ml 1 medium (6 oz / 170 g) 1 clove olive oil onion chopped garlic crushed ½ cup / 100 g kidney beans soaked overnight or in hot water for 2 hours and drained 5 cups / 1.
Tomato Soup Serves 6 Vegetable Stock Pressure Cooking Time 10 minutes 4 large (2¼ lb / 1 kg) ripe tomatoes cores removed 2 medium (10 oz / 280 g) onions sliced 2 medium (10 oz / 280 g) carrots cut into ½ inch / 1.3 cm slices 3 cups / 720 ml lemon juice 1 tbsp / 15 ml sugar 1/ 8 tsp / 0.6 ml ¼ cup / 60 ml Pressure Cooking Time 15 minutes 1 medium (5 oz / 140 g) carrot unpeeled, cut into 1 inch / 2.
8 small (½ lb / 225 g) Lamb Stew 1 tbsp / 15 ml Serves 6 Pressure Cooking Time 10 minutes 1 tbsp / 15 ml vegetable oil 1 tbsp / 15 ml butter 2 lb / 900 g 1 small (4 oz / 115 g) 1 clove 2 tbsp / 30 ml 2 sprigs boneless lamb shoulder and neck cut into 1½ inch / 3.8 cm pieces onion chopped garlic finely chopped flour parsley tied together ¼ tsp / 1.3 ml dried basil leaves ¼ tsp / 1.3 ml dried thyme leaves 1 1½ tsp / 7.5 ml bay leaf salt ¼ tsp / 1.
Braised Chicken Serves 4 Pressure Cooking Time 11 minutes 1 (3 lb / 1.3 kg) whole chicken ½ tsp / 2.5 ml salt ¼ tsp / 1.3 ml pepper 3 cloves 9. To make gravy: Skim off and remove fat from cooking liquid with a small ladle or spoon. Return cooker to medium heat and boil till liquid is reduced to half, stirring occasionally. Serve chicken hot, with gravy.
3. Remove cooker from heat. Allow to cool naturally 5 minutes. Release pressure with slight lifting of pressure regulator. 4. Open cooker. Add cheese. Stir. Serve hot. • 6. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes. 7. Remove cooker from heat. Allow to cool naturally. 8. Open cooker. Take out and uncover mold. (Custard will continue to set as it cools). Allow to cool to room temperature. Refrigerate.
