Operation Manual

Easy Tips for Better Cooking
Read this section after you have finished the Trial Run and
before cooking in your Hawkins.
Ingredients
•
See Measurements page 17 for information on weights
and measures.
QUANTITY
•
The recipes in this Manual are
for the maximum quantities
which should be cooked in
the 5 litre Hawkins Pressure
Cooker.
•
In general, the recipes can be
proportionately decreased by
50% (halved) except as
noted below:
1. The minimum quantity
of water is 1 cup for the
first 10 minutes of
pressure cooking time
and
1
/2 cup for every subsequent 10 minutes or part thereof.
Always ensure there is enough cooking liquid for the entire
pressure cooking time.
2. Cooking times remain the same except where noted.
3. NEVER reduce liquid in recipes/charts where the total liquid
is
3
/4 cup (or less).
11
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.
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.
SIZE
•
The size of the individual pieces
of food and not the total
quantity determines the
cooking time.
•
Cut food in even sizes for
even cooking.
COMBINING FOODS
•
Ingredients requiring roughly
the same cooking time can
be cooked together without
mixing their flavours if kept
physically separated and not
mixed in the same liquid.
•
Ingredients with different cooking times may be cooked together
by using the following techniques:
1. Speed up cooking time by cutting food into smaller
pieces and by presoaking lentils, beans and cereals.
2. Slow down cooking time by cutting food into larger
pieces and by wrapping in foil.