Hawkins Classic User manual

HAWKINS PRESSURE COOKER
INSTRUCTION MANUAL
WITH TESTED RECIPES
For
•Hawkins Classic
•Hawkins Contura
•Hawkins Contura Black
•Ceramic-Coated Hawkins Contura
Pressure Cookers
Hawkins and Contura are Registered Trademarks of Hawkins Cookers Limited in
India and in various other countries throughout the world. Hawkins Cookers
Limited is also the registered proprietor of Mustard Yellow Hawkins Contura, Tomato
Red Hawkins Contura, Apple Green Hawkins Contura and Hawkins Contura Black
trademarks. ©2022 reserved in respect of logos, pictures, text, layout, design
and recipes in this Manual. All Rights Reserved. IM 62.
Manufactured by: Hawkins Cookers Limited, Maker Tower F 101, Cuffe Parade,
Mumbai 400 005, India. Corporate Identity Number: L28997MH1959PLC011304
For any help, contact:
Hawkins Cookers Limited, New Udyog Mandir 2,
Pitamber Lane, Mumbai 400 016, India.
Tel: [phone] Fax: [phone]
Email: [email protected] Website: www.hawkins.in

2
IMPORTANT SAFEGUARDS
1. Read all instructions before use.
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 the pressure cooker
for other than its intended use.
8. This appliance cooks under
pressure. Improper use may result
in scalding injury. Make certain unit
is properly closed before operating.
See "Operating Instructions" i.e. "How
to Close and Open the Hawkins" on
page 12.
9. Always check that the pressure
release devices (vent tube, vent
weight and safety valve) are clear
(free of clogging) immediately before
closing the lid for pressure cooking.
10. Never place anything over the
vent weight while cooking.
11. When starting to pressure cook,
close the lid WITHOUT the pressure
regulating device (vent weight) in
position on the vent tube. Place the
vent weight on the vent tube ONLY
AFTER steam starts to come out of
the vent tube steadily. See "Operating
Instructions" i.e. "Trial Run" on
page 15.
12. Always place water as indicated
in each recipe in the pressure cooker
body before pressure cooking. As
a general rule, when using pressure
cookers of 1.5 Litre to 3 Litre capacity,
place a minimum of one cup/
240 ml water for the first 10 minutes
of pressure cooking time plus a
half cup/120 ml for every subsequent
10 minutes or part thereof. When
using pressure cookers of 3.5 Litre
to 6 Litre capacity, place a minimum
of one and a half cups/360 ml water
for the first 10 minutes of pressure
cooking time plus a half cup/120 ml
for every subsequent 10 minutes or
part thereof. When using pressure
cookers of 6.5 Litre to 12 Litre capacity,
place a minimum of two cups/
480 ml water for the first 10 minutes
of pressure cooking time plus a half
cup /120 ml for every subsequent
10 minutes or part thereof.

3
13. Do not fill the unit over 2/3full.
When cooking foods that expand
during cooking such as rice or dried
vegetables, do not fill the unit over
1/2full. When cooking dal/pulses
which sprout, never fill the cooker
more than 1/3full. Overfilling may
cause a risk of clogging the vent tube
and developing excess pressure. See
“Food Preparation” i.e. "Operating
Instructions" on page 9.
14. Be aware that certain foods,
such as applesauce, cranberries, pearl
barley, oatmeal or other cereals, split
peas, noodles, macaroni, rhubarb, or
spaghetti can foam, froth and sputter,
and clog the pressure release device
(vent tube). These foods should not
be cooked in a pressure cooker.
15. When the normal operating
pressure is reached, turn the heat
down so all the liquid, which creates
the steam, does not evaporate.
16. Never attempt to force open
the pressure cooker. Do not open
the pressure cooker until the unit
has cooled and internal pressure has
been reduced. If the handles of the
body and lid are difficult to push
apart, this indicates that the cooker
is still pressurised – do not force it
open. Any pressure in the cooker
can be hazardous. See "Operating
Instructions" i.e. "Cooking Tips"
on pages 21 and 22, “Releasing
Pressure”.
17. Never lift vent weight for
reducing pressure in the case of liquid
or frothing foods.
18. Do not use the pressure cooker
for pressure frying with oil.
19. Never use the cooker body for
light frying more than 20 minutes
at a time or for deep frying or as an
oven for dry heating or baking, since
the strength of the metal may
decrease to a dangerous level.
20. Ensure handles are not loose.
If found loose, please tighten the
same before use. (This does not
refer to the "play" on the Hawkins lid
handle bar, see "Product Information"
on page 11.)
21. A fused safety valve must be
replaced by a genuine Hawkins safety
valve. It is recommended to replace
the safety valve after one year of
everyday use.
22. Repairs other than the
replacement of gasket, body handle,
safety valve and the vent weight
must be done only by an authorised
service centre/representative. All
replacement parts must be genuine
Hawkins parts.
SAVE THESE
INSTRUCTIONS.

4
CONTENTS
IMPORTANT SAFEGUARDS 2
OPERATING INSTRUCTIONS 5
Useful General Information 5
Product Information:
Identify Your Cooker 7
Getting to Know Your Hawkins 8
Parts of the Hawkins Pressure Cooker 8
How to Close and Open the Hawkins 12
Trial Run 15
Cooking Tips 18
Using Grids, Separator Sets,
Idli Stands and Molds 24
Care and Cleaning 31
What to Do if This Happens... 35
Measurements 40
Maximum Cooking Capacities/
Volumes for Different Sizes
of Hawkins 41
Choose the Cooker Size to
Suit Your Needs 41
PRESSURE COOKING CHARTS 42
Rice 42
Dal 45
Legumes 48
Vegetables 51
Seafood 53
Meat and Poultry 54
RECIPES 55
Adjusting Recipes 55
North Indian Recipes 58
Ma ki Dal 58
Matar Paneer 59
Chana Pindi 60
Rajma 61
Gajar ka Halwa 62
South Indian Recipes 63
Kozhi Koottaan 63
Sambar 64
Elumichham Pazham Saadham 65
Mansam Chops 66
Avial 67
PAGE PAGE
Eastern Indian Recipes 68
Chola Dal 68
Illish Sarse Bata 69
Khichuri 70
Aloor Dum 71
Rasogolla 72
Western Indian Recipes 74
Mixed Vegetable Pulao 74
Tuvar Dal 75
Vatanyachi Usal 76
Murghi ma Kaju 77
Lapsi 78
Glossary (Meanings and Methods) 79
PARTS, DO-IT-YOURSELF REPAIRS
AND SERVICE 84
Parts 84
Do-it-Yourself Repairs 85
Service 88
Directory of Hawkins Authorised
Service Centres 89
INDEX OF RECIPES 99
GUARANTEE CARD Back Cover
PAGE

5
What is Pressure Cooking?
Ordinary, open-pot cooking usually happens at the boiling
point of water which produces steam at sea level at 100°C. 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 Pressure
Cooker cooks food at 121°C at a pressure of 1 kgf/cm2or about
15 pounds per square inch (psi). The steam permeates through the
food, tenderising it, bringing out its flavour, cooking much faster,
better and preserving nutrients, colour, texture and juices.
Benefits of Hawkins Pressure Cooking
Hawkins pressure cooking can reduce normal cooking times by
as much as half. Foods which take a long time to cook such as
some legumes (dal, pulses, dried peas and beans) and tough cuts of
meat can be cooked to perfection in a fraction of the normal time.
Because food cooks faster in a pressure cooker, you save time, fuel,
and therefore money.
Scientific literature indicates that certain nutritive elements such
as proteins and vitamins are better retained by pressure cooking.
Steaming is ideal for low-calorie, low-fat cooking. The higher
temperature while pressure cooking gives more hygienic food.
Closed cooking in steam under pressure may better evoke the natural
flavours of the food – producing delicious results. A wide range of
foods, whether parts of recipes or entire meals, can be cooked in
your Hawkins.
Advantages of Hawkins
Safe
•Pressure-locked Safety Lid. When there is pressure inside
the cooker, the inside-fitting lid is pressure-locked like a modern
jetliner door. It cannot be opened until the pressure has fallen to
a safe level.
•Automatic Safety Valve is positioned such that, if it operates,
the steam and food are deflected safely downwards.
Efficient Pressure Regulation
•Vent Weight/Pressure Regulator is designed to cook fast,
regulate pressure efficiently, insert and remove easily and reduce
sprouting.
OPERATING INSTRUCTIONS
Useful General Information

6
Trouble-Free
•Durable Construction.
The Hawkins cookers are made from commercially pure,
virgin aluminium, 3.25 mm/4.06 mm thick.
The Hawkins Contura Black has a hard anodised body and a
stainless steel lid.
The Ceramic-Coated Hawkins Contura has a high-quality,
scratch- and stain-resistant ceramic coating on the exterior and
the base and a stainless steel lid.
•Longer Lasting Rubber Gasket/Sealing Ring. As the lid fits
from inside, the gasket does not get rubbed sideways every time the
pressure cooker is opened or closed. Also, the gasket is protected
by the lid curl in which it sits as the gasket is not exposed to food
acids in the pressure cooker due to protection given to it by the rim
of the lid.
•Rust Proof Components. These Hawkins cookers have a steel
or aluminium handle bar and bracket(s) to withstand rust.
Wide Range of Pressure Cookers
Hawkins, Futura and Miss Mary Pressure Cookers are currently
available in 91 models and 19 sizes from 1.5 Litre to 22 Litre.
The Hawkins Test Kitchen
We have a Test Kitchen where products are tested, new recipes
are developed, old recipes are improved and customer problems
are addressed. For suggestions and queries on recipes or pressure
cooking, write to us at: Test Kitchen, Hawkins Cookers Limited,
Udyog Mandir 2, Pitamber Lane, Mahim, Mumbai 400 016.
Email: [email protected]
Using Your Own Recipes
We recommend the recipes we have actually tested and
included in this Manual. Once you are familiar with cooking with
your Hawkins Pressure Cooker, you may adapt recipes from other
cookbooks or use your own, making sure that you adjust cooking
time, food and water quantities as may be needed (see Cooking
Tips,pages 18–23).
DO NOT ATTEMPT TO COOK IN THE HAWKINS WITHOUT
FIRST READING CAREFULLY THE REMAINING INSTRUCTIONS. •

7
Product Information: Identify Your Cooker
This Manual is written for four models of Hawkins Pressure
Cookers – Hawkins Classic, Hawkins Contura, Hawkins Contura
Black and Ceramic-Coated Hawkins Contura. All the instructions
in this Manual apply to all four models unless specific instructions
are given for a particular model and size. Photographs of the four
models are given below. Identify your cooker, its name and its size
(stamped on base) to help you find the instructions specific to your
cooker throughout this Manual. The Hawkins Classic is depicted in the
photographs used in the instructions but the functions and methods
demonstrated apply to all four models.
•Pure, virgin aluminium
body and lid. Mirror-polished
exterior, except for the base
which has a brushed finish.
Hawkins Contura Pressure Cooker
(Contura)
Hawkins Contura Black Pressure Cooker
(Contura Black)
•Hard anodised, pure, virgin
aluminium body. Mirror-
polished exterior, except for
the base which has a sun-ray
finish.
•Stainless steel lid.
Ceramic-Coated Hawkins Contura Pressure Cooker
(Ceramic-Coated
Contura)
•Pure, virgin aluminium
body with a ceramic coating
(in Tomato Red, Mustard
Yellow or Apple Green) on the
exterior and the base (Black).
•Stainless steel lid.
Hawkins Classic Pressure Cooker
(Classic)
•Pure, virgin aluminium
body and lid. Mirror-polished
exterior, except for the base
which has a brushed finish.
•

8
Getting to Know Your Hawkins
Illustrated instructions on
how to close and open
the Hawkins are given on
pages 12 and 13.
The cooker body comes fitted
with a plastic body handle screwed
on to a metal handle bracket
attached to the cooker body. There
is a subsidiary body handle
attached to the cooker body in all
models of 4 Litre capacity and larger,
which helps carry the cooker when it
is loaded.
The stated volume of all pressure
cookers is with the 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 vent tube and to
leave enough space to allow steam to
circulate to cook the food.
PARTS OF THE HAWKINS PRESSURE COOKER
VENT WEIGHT/PRESSURE REGULATOR
LID
GASKET/
SEALING RING
SUBSIDIARY
BODY HANDLE COOKER BODY
GRID
(comes with some models)
STUDS AND SCREWS
PIVOT
LOCKING LOOP
LID HANDLE
LID HANDLE BAR
SAFETY VALVE
BODY HANDLE
LID CURL
VENT TUBE/STEAM VENT
METAL HANDLE BRACKET
RIM

9
Food Preparation: Certain
foods – liquid foods such as soups
and foods such as lentils, pulses,
beans and rice which expand during
cooking and/or froth – should not be
filled more than half the capacity of
the cooker body (all ingredients, food
and water combined).
Any food which froths
excessively and sprouts out of the
cooker – such as moong dal,urad
dal,tuvar dal and soybeans – should
not be filled more than one-third the
capacity of the cooker; if sprouting
still occurs, reduce quantity further
suitably until sprouting stops. We
do not recommend cooking moong
dal or urad dal in 3 Litre and smaller
size cookers. The volumes of the
two-thirds, half and one-third capacities for each size of Hawkins
are given in Maximum Cooking Capacities and Volumes for
Different Sizes of Hawkins on page 41.
The lid comes assembled with the detachable rubber gasket.
It can be removed from the lid curl with your fingers. The gasket
can be easily put back by slipping the lid handle through the
gasket and patting and pushing it down all along the lid curl until it is
seated properly. See how it is done in the pictures in the next column.
The cross section of the gasket for the 8 Litre (Wide), 10 Litre and
12 Litre Classic is not round like the cross section of the gasket for
the 8 Litre Tall Classic, 6.5 Litre or smaller capacity. The cross section
of the gasket for the 8 Litre (Wide) to 12 Litre pressure cookers has a
round bottom and a slightly flattened top as is shown below.
In the 8 Litre (Wide), 10 Litre and 12 Litre Classic, the gasket is
marked "OTHER SIDE UP" on the round side which has to be placed at
the bottom on the lid curl. For proper sealing, the slightly flattened
side of the gasket should face up.
THE CROSS-SECTIONS
OF GASKETS
FOR
8 LITRE TALL
CLASSIC
AND SMALLER
COOKERS
FOR 8 LITRE (WIDE),
10 LITRE AND 12 LITRE
COOKERS
" other side up "
written on
this side
O
T
H
E
R
S
I
D
E
U
P
O
T
H
E
R
S
I
D
E
U
P
CAPACITY FOR CERTAIN FOODS
SOLID FOODS
FOODS THAT FROTH EXCESSIVELY
AND SPROUT

FULL
FOODS THAT FROTH OR EXPAND

 FULL

FULL

10
The vent weight automatically maintains the cooking pressure
of 1 kgf/cm2or about 15 pounds per square inch. The vent weight
has to be placed on the vent tube and pressed into position. When
the vent weight is pressed down on the vent tube, there is a slight
click which indicates the vent weight is in the correct position.
The vent weight has a spring mechanism which holds the vent
weight on to the vent tube and is strong enough to prevent it from
falling off should the lid be inverted.
The vent tube seats the vent weight and is the outlet for excess
steam. The vent tube is also the point at which the lid handle is
connected to the lid.

11
If the normal escape of steam is blocked, the safety valve will
operate. The safety valve will also operate if there is insufficient
water in the pressure cooker and it boils dry, causing the temperature
to rise beyond the normal operating range. The fusible alloy in the
safety valve melts at the required temperature and releases pressure.
The fused safety valve must be replaced with a genuine Hawkins
Safety Valve. See Parts, Do-it-Yourself Repairs and Service,
page 84.
A grid comes with every Hawkins Pressure Cooker which is
purchased with a Separator Set. Grids can be purchased separately
if your pressure cooker comes without a grid. See Using Grids,
Separator Sets, Idli Stands and Molds, page 24. •
...WHICH MELTS WHEN REQUIREDFUSIBLE ALLOY...
The lid handle bar is so attached to the lid that there is extra
space for deliberate "play" or movement. This helps in centralising the
lid with the rim of the cooker body which ensures better sealing.
On the underside of the lid, the vent tube nut secures the vent
tube. The vent tube 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 vent tube clean and check before every use by looking
through it.
UNDERSIDE OF LID
Lid handLe Bar
Lid handLe
safety VaLVe
riVets
LoCKinG Loop
Vent tuBe nut
heLps CentraLise the Lid
for Better seaLinG
MoVeMent of Lid handLe Bar

12
How to Close and Open the Hawkins
HOW TO CLOSE
1. Hold lid just above cooker body.
Lid handle must be at right angle to
body handle.
2. Tilt lid into cooker and move lid away
from you to wall of cooker body.
3. Move lid handle towards
long body handle.
4. Lower rest of lid into cooker body by
slight twist of wrist of hand
holding lid handle.
5. Place the lid handle bar on the
pivot. Centralise lid. Squeeze lid
handle and body handle together.
6. Push the locking loop to latch
securely.

13
Closing and opening is easy
once you have understood it
and practiced it a few times.
Further tips for easier closing
and opening are on the next
page.
HOW TO OPEN
1. Squeeze handles together.
Release locking loop.
2. Pushing lid towards far wall of cooker
body, move lid handle away from you
half way to the right angle position...
3. ...and raise lid edge out of cooker
body with a slight twist of wrist of hand
holding lid handle.
4. Move lid handle further away until
at right angle to body handle.
5. Move lid out towards you.

14
Tips to Make the Closing and Opening Easier
1. While closing and opening, do not tilt the lid deeply into the
cooker body. The minimum tilt that will get the lid into and out of
the cooker body should be used so that the lid does not touch the
food inside the cooker.
2. Before latching the handles together, centralise the lid so that
the gasket is in even contact with the rim of the cooker body.
3. When opening, after releasing locking loop, do not let go of the
lid handle or the lid will fall into the cooker.
4. Squeeze the lid and body handles together at the end away
from the cooker body. This requires the least force.
EASY WHEN YOU POSITION HAND
HERE
DIFFICULT
RIGHT
WRONG
•

15
LOOK
THROUGH
VENT TUBE
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
vegetable oil. Read pages 2–14. Identify parts. Remove and place
the vent weight on the vent tube, the gasket on the lid curl. Close
and open the pressure cooker a few times.
2. Placing Cooker on Stove
Pour 2 cups/480 ml water in cooker
body for models from 1.5 Litre to
6.5 Litre and 3 cups/720 ml water in
cooker body for models from 8 Litre to
12 Litre. Add 1 teaspoon/5 ml lemon
juice or vinegar to the Classic, Contura
and Ceramic-Coated Contura to prevent
discolouring the cooker. For Contura
Black: Do not add lemon juice or
vinegar.
Remove vent weight from vent
tube. Look through vent tube and
ensure it is clear.
Check and adjust the seating of the gasket on the lid curl snugly
by patting it down. Close cooker (without vent weight). Place cooker
on high heat. Use the small burner of a gas stove or do not exceed
the medium heat setting of a large burner for all the 1.5 Litre, 2 Litre
and 3 Litre cookers (except 3 Litre Wide), the 4 Litre Contura and the
4 Litre Contura Black.
3. Ensuring a Steam-tight Seal
When water boils, hot air and/or steam should issue only from
the vent tube. If steam comes out around the edge of the lid, check
the centralisation of the lid thus: unlatch and reposition the lid by
moving the lid slightly towards the spot where steam is escaping and
relatch. DO NOT TOUCH LID which will be hot.
WRONG: STEAM COMING
OUT FROM EDGE OF LID
RIGHT:
NO STEAM LEAKAGE

16
COOKER WHISTLES AT FULL OPERATING PRESSURE
4. Placing the Vent Weight
Once steam is coming out of the vent tube steadily, place the
vent weight on the vent tube and press down firmly. Keep fingers on
top of the vent weight and away from the steam when placing the
vent weight on the vent tube. A click indicates that the vent weight
is in position. In about 1 to 3 minutes, depending upon the size of
the cooker, it should come to full operating pressure – which will be
indicated by the first "whistle".
5. How to Recognise Full Operating Pressure (FOP)
After the vent weight is placed on the vent tube, there is at
first a very low hissing sound of steam from the vent weight. This
is not FOP. Then steam emission increases to full force and the vent
weight lifts with a whistling sound. The pressure cooker is now at
FOP.
When cooking, FOP is the point at which to reduce the heat and
start timing the recipe.
6. Maintaining Pressure on Reduced Heat
Once full pressure is reached, reduce heat from HIGH to
MEDIUM or lower. When cooking, the correct heat setting to
maintain pressure on reduced heat will vary with the type and
quantity of food and also your stove. The pressure inside the
cooker will be maintained at 1 kgf/cm2or about 15 pounds per
square inch. If the cooker whistles too frequently (more than
4 whistles per minute), reduce the heat still further.
If there is no steam coming out of the vent weight for about
four minutes, increase the heat gradually until the steam comes out.
Please remember that, particularly on electric hot plates, it may
take some time for heat level adjustments to have an effect on the
frequency of whistles. A little practice will make clear the correct
heat setting and adjustments, if any, that may be required.

17
7. Releasing Pressure
Turn off heat. Remove pressure cooker from heat. With a
fork, slightly lift vent weight to release steam. Do not remove vent
weight. When cooking, release pressure as indicated in the recipe or
in Cooking Tips, pages 21 and 22, Releasing Pressure.
8. Final Steps
With a fork, again slightly lift vent weight to ensure that there
is no unsafe pressure in the cooker. Open cooker. Empty out water.
Remove vent weight. Wash and wipe dry body, lid and vent weight.
Store without closing the pressure cooker. Before cooking in your
Hawkins, READ THE REMAINING INSTRUCTIONS. •
RELEASE PRESSURE WITH SLIGHT LIFTING OF VENT WEIGHT WITH A FORK

18
Cooking Tips
Read this section after doing the Trial Run
and before cooking in your Hawkins.
Heat Source
•The Hawkins is specially suitable for use on domestic gas and
kerosene stoves. After some use,
the cooker base may not retain the
flatness required for use on an electric
hot plate. These Hawkins cookers are
not Induction Compatible.
•Use a burner to suit the size of the
cooker – gas flames should not
lick the sides of the cooker. When
cooking in 1.5 Litre, 2 Litre and 3 Litre
cookers (except 3 Litre Wide), 4 Litre
Contura and 4 Litre Contura Black, use
the small burner or do not exceed the
medium heat setting of a large burner.
•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 wood or coal fires, reduce heat
when required by reducing the fuel or increasing the distance of
flame to the cooker. On improvised fires or commercial burners,
limit the heat to the level usually found in domestic stoves.
These Hawkins cookers must not be used on an industrial burner.
•When cooking foods that sprout excessively such as certain pulses
or legumes, bring cooker to full operating pressure on medium
heat and reduce heat as soon as FOP
(Full Operating Pressure) is reached.
Ingredients
•Do not cook or store food items which
are acidic in nature such as tomatoes
for more than 1 hour in the
pressure cooker.
•See Measurements,page 40 for
information on weights and measures.
•The pressure cooker should not be
filled more than its appropriate
capacity. See Getting to Know Your Hawkins,page 9 and
the chart on Maximum Cooking Capacities and Volumes for
Different Sizes of Hawkins, page 41.
QUANTITY
•
The recipes in this Manual state the maximum quantities to be cooked
in the 5 Litre Hawkins cooker. When cooking reduced quantities,
always ensure there is enough cooking liquid for the entire pressure
cooking time as explained in various parts of this section
.