Operation Manual

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
•
Most foods that can be cooked with moist heat – boiled, steamed,
braised and stewed – are
suitable for pressure
cooking.
•
The recipes and charts in this
Manual are examples of the
correct way to cook in the
Hawkins Pressure Cooker. Find
a recipe in the Manual similar
to yours and use broadly similar
methods, food and water
quantities and cooking times.
•
If there is no similar recipe to
match for timing, a general rule
is to pressure cook one-third
the normal cooking time and
then check the food for doneness. If undercooked, reclose
the pressure cooker and cook for a suitable amount of
additional time.
•
There is little evaporation in pressure cooking so liquid
quantity ordinarily has to be reduced – always ensuring
there is enough liquid for the entire cooking time (see page 13).
•
Pressure cooking retains flavours so season with restraint.
Taste and add more seasoning, if required, after pressure cooking.
•
Milk, cream and yogurt tend to curdle and froth when pressure
cooked in the base of the cooker and should generally be
added to recipes after pressure cooking.
Heat Source
•
The Hawkins Ekobase is specially suitable for use on electric,
domestic gas and kerosene stoves. It is not suitable for
induction stoves.
•
Use a burner to suit the size
of the cooker – gas flames
should not lick the sides
of the cooker.
•
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 improvised fires or commercial burners, limit the heat to the
level usually found in domestic stoves. This pressure cooker must
not be used on an industrial burner.
•
When cooking foods that may sprout such as legumes, bring cooker
to full operating pressure on medium heat and reduce heat as
soon as full pressure is reached. Remove cooker briefly from heat
if the steam seems to be evacuating too forcefully.
12