Operation Manual

•
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. If the food requires
more pressure cooking, decide how many minutes, ensure there
is enough cooking liquid for
the extra time, and bring
cooker back to full operating
pressure and cook the
additional time.
•
Cooking times given in this
Manual are a guide. More or
less time may be necessary
depending on the age,
tenderness and variety of the
ingredients and how well
cooked you prefer the food to
be. Experience will enable you
to adjust the times suitably.
•
“Pressure Cooking Time
0 minute” in the charts signifies that the pressure cooker is to be
taken off the heat as soon as the pressure cooker has reached full
operating pressure.
Reducing Heat
•
Cooking on high heat after full pressure is reached does not result
in faster cooking. It wastes energy and increases the likelihood of
boiling dry and/or spoiling the food.
•
When cooking on wood stoves or camp fires, move pressure
cooker to a cooler part of the stove or shift cooker partly off
the burner to cook at reduced heat ensuring that cooker is
not tilted.
Releasing Pressure
• There are three methods to release pressure in the Hawkins
Pressure Cooker.
1. “Allow to cool naturally” means to remove the cooker
from the heat and leave it until the pressure has dropped to
normal and the lid can be opened.
This takes from about 10 to
20 minutes. This method is required
for soups, legumes, recipes
containing leavening agents and
custards. Some cooks believe that
the texture, tenderness and taste of
food, especially meat, are improved
by allowing to cool naturally
whenever possible.
2. “Release pressure with slight
lifting of pressure regulator” means
to lift the pressure regulator slightly
with a fork and allow steam to
escape so the lid can be opened immediately. This method is required
for easily overcooked foods such as delicate vegetables and fish.
This method cannot be used when the cooker contains predominantly
liquid foods as the food/liquid may come out of the steam vent.
3. “Release pressure by placing cooker in about 4 inches/10 cm
of cold water in a basin or in a sink for 2 minutes”. Open when the
pressure has fallen. Do not run water over the lid. This method is
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