Hawkins Contura Black XT User manual

HAWKINS HEVIBASE
PRESSURE COOKER
INSTRUCTION MANUAL
with 27 tested recipes
Hawkins is a Registered Trademark of Hawkins Cookers Limited in India and in various other countries throughout the world. Ha wkins Cookers Limited is also the
registered proprietor of the Contura and Hawkins Hevibase label trademarks and the proprietor of the Hawkins Contura, Hawkins Contura Black, Hawkins Contura
Black XT, Hawkins Hevibase and Hevibase trademarks. Product design of the 3L Hawkins Hevibase pressure cooker registered in India under
registration no. 228103. Product design registration application for the 5L Hawkins Hevibase pressure cooker pending in India. 2015 Copyright reserved
in respect of logos, pictures, text, layout, design and recipes in this Manual. 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. Corporate Identity Number: L99999MH1959PLC011304;
Tel: [phone], Fax: [phone], Email: [email protected]; Website: www.hawkinscookers.com. Printed in 2015 at
Colour Count, Matunga (E), Mumbai 400 018, India.
Hawkins is a Registered Trademark of Hawkins Cookers Limited in India and in various other countries throughout the world. Hawkins Cookers Limited is also
the registered proprietor of the Contura and Hawkins Hevibase label trademarks and the proprietor of the Hawkins Contura, Mustard Yellow Hawkins Contura,
Tomato Red Hawkins Contura, Apple Green Hawkins Contura, Hawkins Contura Black, Hawkins Contura Black XT, Hawkins Hevibase and Hevibase trademarks.
Product design of the 3L Hawkins Hevibase pressure cooker registered in India under registration no. 228103. Product design registration application for the
5L Hawkins Hevibase pressure cooker pending in India. 2015 Copyright reserved in respect of logos, pictures, text, layout, design and recipes in this Manual.
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.
Corporate Identity Number: L99999MH1959PLC011304; Tel: [phone], Fax: [phone], Email: [email protected];
Website: www.hawkinscookers.com. Printed in 2015 at Colour Count, Matunga (E), Mumbai 400 019, India.
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 1 28-09-2015 15:18:02

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. Use the appropriate heat source(s)
according to the instructions for use.
5. Do not place the pressure cooker in a
heated oven.
6. Do not wash in a dishwasher.
7. Extreme care must be used when moving
a pressure cooker containing hot liquids.
8. Do not use the pressure cooker for any
use other than its intended use.
9. This appliance cooks under pressure
of 103 kPa (15 lbs/in2). Improper use may
result in scalding injury. Do not use it unless
it is properly closed. See "How to Close the
Hawkins Hevibase" on the inside front cover.
10. Always check that the vent tube is clear
immediately before closing the lid for pressure
cooking.
11. The vent weight is an accurately weighted
device to regulate operating pressure. Never
place anything over the vent weight while
cooking.
12. When starting to pressure cook, close the
lid WITHOUT the 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 9.
13. Always place water as indicated in each
recipe or chart in the pressure cooker body
before pressure cooking. As a general rule,
place a minimum of one cup water for the
first 10 minutes of pressure cooking time plus
one-half cup for every subsequent 10 minutes
or part thereof. Total contents including
water should not exceed as stated in the next
point.
14. Do not fill the unit over 2/3 full. 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 Instructions"
i.e. "Product Information" on page 6.
15. 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.
16. After cooking meat with a skin which
may swell under the effect of pressure, do not
prick the meat while the skin is swollen; you
might be scalded.
17. When the normal operating pressure is
reached, turn the heat down so all the liquid,
which creates the steam, does not evaporate.
18. Never attempt to force open the pressure
cooker. Do not open the pressure cooker until
the unit has cooled and internal pressure has
been released. If the handles are difficult to
move 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. "Easy Tips for
Better Cooking" on page 15.
19. Never lift vent weight for reducing
pressure in the case of liquid or frothing foods.
20. Do not use the pressure cooker for
pressure frying with oil.
21. Never use the cooker body for deep frying
or light frying for more than 20 minutes at a
time or as an oven for dry heating or baking,
since the strength of the metal may decrease
to a dangerous level.
22. The safety valve fuses and operates
automatically in the event of excess pressure.
If it fuses, please shut off the heat. When
cool, replace the safety valve with a genuine
Hawkins safety valve. See page 37.
23. Do not attempt to make any changes
to the vent weight and safety valve. Repairs
other than the replacement of gasket, body
handles, safety valve and the vent weight
must be done only by an authorised service
centre/representative. All replacement parts
must be genuine Hawkins parts.
24. In case of use on an electric hot plate, use
a plate of diameter equal to or less than that
of the base of the pressure cooker.
25. SAVE THESE
INSTRUCTIONS.
2
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 2 28-09-2015 15:18:02

Important Additional Information for this
Induction
Compatible Hawkins Contura Black XT Pressure Cooker
This Induction Compatible Hawkins Contura Black XT
Pressure Cooker has these important features:
1. The body is made from hard anodised, commercially
pure, virgin aluminium.
2. The base of the cooker is 4.88 mm thick.
3. Permanently attached to the base is a plate
of AISI 430 grade magnetic stainless steel
which makes the cooker Induction Compatible.
4. The Xtra Thick base heats quickly and retains
heat well.
5. It has curved sides for easy stirring.
6. The lid is stainless steel.
7. This cooker can safely be used
on all domestic gas, electric,
halogen, ceramic and
induction cooktops.
3L & 5L IC Contura Black XT_Issue 1 - Nov 2015
A view of the Induction Compatible Base. READ THE NEXT FIVE PAGES
BEFORE USING THIS COOKER.
ALSO, READ IMPORTANT SAFEGUARDS (ON PAGE 2 OF THE MANUAL) AND PAGES 3 TO 38 OF THE MANUAL.
3L & 5L IC Contura XT_Chapter_Issue 1_Nov 2015.indd 1 12-11-2015 12:38:24

ii
CAUTION
1. This pressure regulator is different from that used in Hawkins
cookers up to 2004. Counting whistles may give you the wrong time
required for cooking. Use the time for cooking at full pressure as
given in the Manual.
2. Never 'dry heat' the Induction Compatible Hawkins
Contura Black XT Pressure Cooker, that is, never heat the
cooker without food or water in it. Dry heating may permanently
damage the cooker.
3. If you are pre-heating the cooker with a small quantity of oil/butter/
ghee (less than 1∕4cup/4 tablespoons) limit heating of the cooker as
follows: on Gas, the 3 Litre cooker on the small burner and the
5 Litre cooker on the large burner, to no more than 2 minutes
and on an Induction Cooktop to no more than 1 minute.
4. Do not put the hot pressure cooker in water as it may weaken
the attachment of the base over time.
5. Always reduce the heat once full operating pressure is
reached. Cooking on high heat after full operating pressure has
been reached wastes fuel and may cause food to burn and/or the
cooker to boil dry.
This Manual was written for the Hawkins Hevibase Pressure Cooker
which was then not Induction Compatible. All the instructions and
recipes in this Manual are valid for this Induction Compatible
Hawkins Contura Black XT Pressure Cooker except as stated in
this chapter of 6 pages.
The Induction Compatible Hawkins Contura Black XT (5 Litre) is
depicted only in this chapter. Inside the Manual, the pressure cooker
shown in pictures is the Hawkins Hevibase.
Product Information
•Useful General Information (page 4 of the Manual, second
column, last paragraph): Disregard existing paragraph and replace
with: Extra thick (4.88 mm) Base with Magnetic Stainless Steel
Plate cooks quickly and evenly to prevent food burning and sticking
on all domestic gas, electric, halogen, ceramic and induction cooktops.
•Trouble-Free (page 4, second column): Add the following:
Hard Anodised Body and Stainless Steel Lid will not tarnish, pit
or corrode.
•Product Information: Getting to Know Your Hawkins Hevibase
(page 7, second column, last paragraph) and Using Grid and
Molds (page 30, first column): Replace first sentence with: A grid
– which is hard anodised – is available separately as an accessory.
•Trial Run (page 9, first column, point 2): Do not add lemon juice or
vinegar to the Hawkins Contura Black XT.
•Heat Source (page 12, second column)
1. First paragraph: Delete "not" from the second sentence.
2. When cooking in the 3 Litre Hawkins Contura Black XT, use the
small burner of a gas stove or do not exceed the medium heat setting
of a large burner or an electric hot plate, ceramic or halogen cooktop.
•Releasing Pressure (page 15, first paragraph): DO NOT use the
third method (point 3, "Release pressure by placing cooker in
up to 4 inches/10 cm of cold water in a basin or in a sink for a
few minutes"). One alternative to this method is to reduce the
pressure cooking time and allow to cool naturally. In case it is not
possible to reduce the pressure cooking time at full pressure (because
it is 0 minute or if the step in the recipe requires the pressure cooker
to be removed from heat immediately once full operating pressure is
3L & 5L IC Contura XT_Chapter_Issue 1_Nov 2015.indd 2 12-11-2015 12:38:24

iii
reached) the food may be cooked without the vent weight; see
examples in the section Adapting Recipes on page iv of this
chapter, namely, Mutton Biryani and Vegetable Biryani.
•Using Grid and Molds (page 31, second column, first paragraph):
Do not add lemon juice or tartaric acid to the Hawkins Contura
Black XT.
Comparing Heat Settings in
Gas Stoves and Induction Cooktops
•Pressure cooking times and heat settings in the recipes and charts
refer to the large burner of a domestic gas stove unless otherwise
noted. You may have to adjust these to suit your stove/cooktop. The
heat settings and quality of different induction cooktops
vary considerably. Refer to the cooktop manufacturer’s
instructions. Some experimentation may be necessary to find the
correct heat setting.
•Given below is an approximate guide to the equivalent heat
settings in most gas stoves and induction cooktops. In case the watts
mentioned are not available on your cooktop, use the nearest wattage
available.
•Please be advised that many induction cooktops in the market at
present do not indicate the settings in watts accurately. Try out
the heat settings given in the chart above and adjust them as may be
required for cooking on your cooktop.
•Some induction cooktops initially heat up faster than gas stoves and
the times given in the recipes for heating oil may need to be reduced.
Adapting Recipes to the
Induction Compatible Hawkins and
Induction Cooking
The recipes in this Manual have been written for the 5 Litre Hawkins
Hevibase Pressure Cooker and apply to the 5 Litre Hawkins Contura Black
XT Pressure Cooker except as stated in paragraph Abelow.
The quantities given in this Manual for the 3 Litre Hawkins Hevibase
apply to the 3 Litre Hawkins Contura Black XT. To adapt the recipes in
this Manual to the 3 Litre model, follow the instructions in Adapting
Recipes for the 3 Litre Hawkins Hevibase, page 29 and in paragraphs
Aand Bbelow.
A. Adaptations for the 3 Litre and 5 Litre Models:
•When pre-heating small quantities of oil/butter/ghee (less than
1∕4cup/4 tablespoons), do not exceed the pre-heating times given in
Point 3 of Caution, page ii, even when a recipe states a longer time.
•Because the base of the Induction Compatible Hawkins Contura
Black XT cannot be put in water to reduce pressure, the statements
and recipes in this Manual require change as follows:
1. Pressure Cooking Legumes (page 28, point 5): DO NOT
place cooker in water in a basin or in a sink.
Heat Settings in
Gas Stoves
Induction
Cooktops
in Watts
High 2000
Medium-high 1200
Medium 800
Medium-low 600
Low 400
3L & 5L IC Contura XT_Chapter_Issue 1_Nov 2015.indd 3 12-11-2015 12:38:24

2. Sambar (page 43): Replace fourth sentence in step 8 in the
recipe with the following: "Allow to cool naturally 5 minutes.
Release pressure with slight lifting of vent weight."
3. Mutton Biryani (page 44/45):
(1) Replace steps 6, 7 and 8 in the recipe with the following:
"6. Pour water (3 cups
/ 720 ml for 3 Litre cooker; 5 cups / 1.2 litres
for 5 Litre cooker) in cooker. Bring to boil on high heat with lid
closed without the vent weight. Open cooker. Add remaining salt
(11∕2tsp
/ 7.5 ml for 3 Litre cooker; 21∕2tsp / 12.5 ml for 5 Litre
cooker), cardamoms, cloves, bay leaf, cinnamon and rice. Stir.
7. Bring to boil in open cooker body. Reduce heat to medium.
Place lid on top of the mouth of cooker body such that there is
a gap of about 1∕5inch
/ 5 mm from the edge of the lid to the
cooker body on the side opposite the cooker body handle (see
sketch below).
Cook till rice just turns opaque (about 5 minutes). 8. Remove lid.
Remove cooker from heat. Immediately transfer rice to a colander
and drain. Wash and wipe dry cooker."
(2) Replace step 12 with the following: "12. Close cooker.
Bring to full pressure on high heat on gas/on medium-high heat
on induction cooktop. Reduce heat and cook 10 minutes."
iv
4. Vegetable Biryani (page 50/51):
(1) Replace steps 3, 4 and 5 in the recipe with the following:
"3. Pour water (3 cups
/ 720 ml for 3 Litre cooker; 5 cups / 1.2 litres
for 5 Litre cooker) in cooker. Bring to boil on high heat with lid
closed without the vent weight. Open cooker. Add salt (11∕2tsp
/
7.5 ml for 3 Litre cooker; 21∕2tsp
/ 12.5 ml for 5 Litre cooker),
cardamoms, cloves, bay leaves, cinnamon and rice. Stir. 4. Bring
to boil in open cooker body. Reduce heat to medium. Place lid
on top of the mouth of cooker body such that there is a gap
of about 1∕5inch
/ 5 mm from the edge of the lid to the cooker
body on the side opposite the cooker body handle (see sketch
alongside). Cook till rice just turns opaque (about 5 minutes).
5. Remove lid. Remove cooker from heat. Immediately transfer
rice to a colander and drain. Wash and wipe dry cooker."
(2) Replace steps 9 and 10 with the following: "9. Close cooker.
Bring to full pressure on high heat on gas/on medium-high
heat on induction cooktop. Reduce heat and cook 3 minutes.
10. Remove cooker from heat. Allow to cool naturally 5 minutes.
Release pressure with slight lifting of vent weight."
5. Minestrone Soup (page 54): In step 2, reduce pressure
cooking time to 3 minutes. In step 3, do not release pressure
by placing hot cooker in cold water; instead, allow cooker to cool
naturally about 10 minutes. Release pressure with slight lifting of
vent weight.
•Pressure Cooking Rice: When cooking rice, use the highest heat
setting on your induction cooktop (up to 2000 W) to bring
the cooker to full operating pressure and reduce heat immediately
thereafter to 800 watts or lower – see Point 6 on page 10. If the
heat setting is not high enough to bring the cooker to full
5 LITRE CONTURA
Gap of
1∕5inch
or 5 mm
3L & 5L IC Contura XT_Chapter_Issue 1_Nov 2015.indd 4 12-11-2015 12:38:25

v
operating pressure quickly enough, all the water may be absorbed
by the rice, causing the rice on the base to stick and burn before
cooker has reached full operating pressure and heat is reduced.
If your cooktop does not have enough power to cook rice
without burning, you may alternatively pressure cook rice in a
mold (see Cooking Rice, page 18, "To pressure cook Basmati
rice in a mold").
B. Additional Adaptations for the 3 Litre Model:
•Pressure Cooking Dal:When cooking the following dal recipes,
use the medium heat setting on your induction cooktop (around
800 W) to bring the cooker to full operating pressure and reduce
heat immediately thereafter to low (around 400 W). Also, see
page 10, 6. Maintaining Pressure on Reduced Heat.
1. Chana dal, Dal Chart, page 21
2. Sambar, page 43, step 5
Care and Cleaning
The instructions on pages 32, 33 and 34 of the Manual should be
used after noting the following corrections and additions:
General Cleaning (page 32):
•Do not put the hot pressure cooker in water.
•To avoid spoiling the outside surface of the Hawkins Contura Black
XT cooker body, keep the body in an upright position while cleaning
(Figure A). If it is necessary to place the cooker body on its side
for cleaning, keep a folded kitchen cloth or a piece of any other soft
material such as rubber or sponge underneath (Figure B).
•The stainless steel external bottom plate of the cooker may
develop blue and/or golden stains which may be caused by
overheating. To remove these stains:
– Clean the external base with a stainless steel cleanser or
– Clean the external base with a non-abrasive cleansing
powder and
– Wash and dry.
Baked-on Stains (page 33): Third paragraph, first sentence: Ensure
any cleansers are suitable for hard anodised aluminium or use soap.
Loss of Shine (page 33): Disregard this section.
Removing Stains Caused by Chemicals in the Water (page 33):
Disregard this section.
Do-it-Yourself Repairs
Safety Valve Replacement (page 37, point 2): Instead of 17mm/
11∕16 inch spanners, use 19mm/3∕4inch.
FIGURE A FIGURE B
3L & 5L IC Contura XT_Chapter_Issue 1_Nov 2015.indd 5 12-11-2015 12:38:25

vi
Commonly Required Parts and Part Codes
Use the following chart instead of the chart on page 36 of the Manual:
GASKET/SEALING RING
B10 - 09
SAFETY VALVE
B30 - 10
BODY HANDLE
B21 - 01
GRID
M50 - 72
SUB. HANDLE SCREW
B11-06
LID ASSEMBLY
M59 - 07
For
All
Countries
For
India
For
Other
Countries
VENT WEIGHT/PRESSURE
REGULATOR
H10 - 20
5 LT XT Contura HA Greed
SUBSIDIARY HANDLE
M11-05
SUBSIDIARY HANDLE
M19-05
3L & 5L IC Contura XT_Chapter_Issue 1_Nov 2015.indd 6 12-11-2015 12:38:27

CONTENTS
IMPORTANT SAFEGUARDS 2
OPERATING INSTRUCTIONS 4
Useful General Information 4
Parts of the Hawkins Hevibase
Pressure Cooker 5
Product Information: Getting to
Know Your Hawkins Hevibase 6
Trial Run 9
Easy Tips for Better Cooking 11
Measurements 17
Cooking Rice 18
Cooking Dal 20
Pressure Cooking Time Charts 22
Rice 22
Meat 23
Poultry 24
Seafood 24
Vegetables 25
Legumes 27
Cooking Capacities in Different Sizes
of the Hawkins Hevibase and
Adapting Recipes
for Different Sizes 29
Using Grid and Molds 30
Care and Cleaning 32
What to Do if This Happens 34
Parts and Service 35
Do-it-Yourself Repairs 37
RECIPES 39
Indian
Chana Pindi
(Chickpeas – Rawalpindi Style) 39
Chola Dal
(Bengal Gram with Coconut) 40
Mixed Vegetable Pulao 40
Ma ki Dal (Whole Black Gram) 41
Rogan Josh (Mutton in Rich Gravy) 42
Sambar (Red Gram and
Vegetable Curry – Tamil Style) 43
Mutton Biryani (Rice Layered with
Spicy Mutton – Moghul Style) 44
Illish Sarse Bata (Hilsa Fish in Mustard) 45
Khichuri (Soft Rice with
Green Gram and Vegetables) 46
Hirva Masalyachi Bhaji
(Vegetables in Green Masala) 47
Rajma (Kidney Bean Curry) 48
Gajar Halwa (Carrot Pudding) 48
Kozhi Kuttan (Chicken Curry –
Kerala Style) 49
Vegetable Biryani (Rice Layered with
Spicy Vegetables) 50
Mansam Chops (Mutton Chops –
Andhra Style) 51
Masala Gobi (Spicy Cauliflower) 52
International
Tomato Soup 53
Vegetable Stock 53
Minestrone Soup 54
Crème Caramel 54
Marinated Chicken 55
Lamb Stew 56
Stuffed Pork Chops 56
Spanish Rice Casserole 57
Beef Stew 58
Beef Stroganoff 58
Pâté 59
Glossary (Meanings and Methods) 60
Translations to Hindi & English 63
PAGE PAGE PAGE
3
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 3 28-09-2015 15:18:02

Principles of Pressure Cooking
Ordinary open-pot cooking is done at the boiling point of water
which produces steam at sea level at 100°C (212°F). 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 steam permeates through the
food, tenderising it, infusing it with flavour, preserving nutrients, colour,
texture and juices and cooking much faster. The Hawkins Hevibase
Pressure Cooker cooks food at 121°C (250°F) at a pressure of 15 lb per
square inch (psi) or 1 kg per square cm.
Benefits of Hawkins Hevibase Pressure Cooking
Hawkins Hevibase pressure cooking can reduce normal cooking
times by as much as half. Economical foods such as legumes (lentils,
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 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 Hevibase.
Advantages of Hawkins Hevibase
Safe
•Pressure-locked Safety Lid. When there is pressure inside the
cooker, the 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.
Better Pressure Regulation
•New Improved Vent Weight regulates pressure better, cooks
faster, saves more fuel, is easier to insert and remove and reduces
dal sprouting.
Trouble-Free
•Longer Lasting Gasket. 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 not exposed to food acids in the
pressure cooker due to the protection given to it by the rim of the lid.
•Double thick (6.35 mm), Black, Hard Anodised, Energy-efficient
Base stays flat and absorbs heat quickly and evenly; will not
tarnish, pit or corrode. The base is ideal for light, shallow frying
before pressure cooking and for quick and economical cooking on
electric, gas, ceramic and halogen stoves.
OPERATING INSTRUCTIONS
Useful General Information
4
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 4 28-09-2015 15:18:02

Parts of the Hawkins Hevibase Pressure Cooker
VENT WEIGHT/PRESSURE REGULATOR
VENT TUBE/STEAM VENT
LID
GASKET/SEALING RING
SUBSIDIARY BODY HANDLE
COOKER BODY
GRID
STUDS AND SCREWS
PIVOT
LOCKING LOOP
LID HANDLE
LID HANDLE BAR
SAFETY VALVE
BODY HANDLE
•Rust Proof Components. The Hawkins Hevibase Pressure Cooker
has special metal alloy handle bar and handle brackets to withstand
rust.
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
Hevibase 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 Easy Tips for Better Cooking
pages 11 to 16).
DO NOT ATTEMPT TO COOK IN THE HAWKINS HEVIBASE WITHOUT
FIRST READING CAREFULLY THE REMAINING INSTRUCTIONS. •
5
LID CURL
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 5 28-09-2015 15:18:03

CAPACITY FOR SOLID FOODS:
TWO-THIRDS FULL
CAPACITY FOR LIQUID OR
FROTHING FOODS: HALF FULL
Product Information: Getting to Know Your Hawkins Hevibase
Illustrated instructions on how to close and open the Hawkins
Hevibase are given on the inside front cover. Additional tips are on
page 8. Closing and opening is easy once you have understood it and
practiced it a few times.
The stated volume of all pressure cookers is that of the cooker body.
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. Certain foods, however
– liquid foods such as soups and foods such as lentils, beans and rice
which expand during cooking and/or froth – should not be loaded
more than half the capacity of the cooker body. Any food which froths
excessively and sprouts out of the cooker – such as soybeans and Indian
lentils (especially tuvar dal and moong dal) – should not be loaded
more than one-third the capacity of the cooker; if sprouting still occurs,
reduce quantity further suitably until sprouting stops. The volumes of
the two-thirds, half and one-third capacities for each size of Hawkins
Hevibase Pressure Cooker are given in a chart on page 29.
The cooker body comes fitted with a body handle attached to
the cooker body. There is a subsidiary body handle attached to the
cooker body in all models of 3.5 Litre capacity and larger, which helps
carry the cooker when it is loaded.
The lid comes assembled with the detachable rubber gasket. It can
be removed from the lid curl with the 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.
The vent weight automatically maintains the cooking pressure of
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.
6
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 6 28-09-2015 15:18:07

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.
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.
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.
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 safety
valve can be replaced as shown on page 37.
A grid comes with every Hawkins Hevibase. The use of the grid is
explained on page 30.
MOVEMENT OF LID HANDLE BAR:
SIDE VIEW
VENT TUBE
LID HANDLE BAR
LID
MOVEMENT OF LID HANDLE BAR:
FRONT VIEW
VENT TUBE
LID HANDLE BAR
LID
UNDERSIDE OF LID
RIVETS
LOCKING LOOP
LID HANDLE
LID HANDLE BAR
SAFETY VALVE
VENT TUBE NUT
...WHICH MELTS WHEN REQUIRED
FUSIBLE ALLOY...
7
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 7 28-09-2015 15:18:08

How to Close and Open the Hawkins Hevibase
For instructions on how to close and open the Hawkins Hevibase,
see inside front cover.
Here are some 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.
WRONG RIGHT
8
EASY WHEN YOU POSITION HAND
HERE
DIFFICULT
•
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 8 28-09-2015 15:18:13

9
WRONG: STEAM COMING
OUT FROM EDGE OF LID
RIGHT: NO STEAM
LEAKAGE
Trial Run
Even if you have used a pressure cooker previously, take a trial run
before cooking in your Hawkins Hevibase. 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 to 8. 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. Add 1 teaspoon/5 ml
lemon juice or vinegar to prevent
discolouring the cooker. 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 by
patting down snugly. Close cooker
(without vent weight). Place
cooker on high heat.
3. 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 2 minutes, the cooker should come to full operating
pressure.
4. 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 with bare hands since it will be hot.
VENT TUBE
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 9 28-09-2015 15:18:15

10
5. How to Recognise Full Operating Pressure
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. Then steam
emission increases to full force and the vent weight lifts with a whistling
sound.
The pressure cooker is now at full operating pressure. When
cooking, this is the point at which to reduce the heat and start timing
the recipe. When cooking, the time between the start of the steam
coming out of the vent weight and the cooker reaching full operating
pressure may vary from a few seconds to about one minute depending
upon the type and quantity of food in the pressure cooker.
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 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 a few
minutes, increase the heat gradually until the steam comes out.
RELEASE PRESSURE WITH SLIGHT LIFTING OF VENT WEIGHT WITH A FORK
COOKER WHISTLES AT FULL OPERATING PRESSURE
Please remember that, particularly on electric heat, 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.
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 on
page 15.
8. Final Steps
With a fork, slightly lift vent weight once again to ensure that there
is zero extra or 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 Hevibase, READ THE REMAINING INSTRUCTIONS. •
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 10 28-09-2015 15:18:16

11
Easy Tips for Better Cooking
Read this section after you have taken the Trial Run and before
you attempt to cook in the Hawkins Hevibase.
Ingredients
•See Measurements page 17 for information on weights and
measures.
•The pressure cooker should not be filled more than its
appropriate capacity. See
Product Information page 6
and the chart on page 29.
QUANTITY
•The recipes in this Manual are
for the maximum quantities
which should be cooked in the
5 Litre Hawkins Hevibase
Pressure 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.
•To adapt these recipes to other sizes of the Hawkins Hevibase,
see Cooking Capacities in Different Sizes of the Hawkins
Hevibase and Adapting Recipes for Different Sizes page 29.
•Never reduce cooking liquid in recipes/charts where the total liquid
is 3/4cup (or less).
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.
•Smaller individual pieces of food will cook faster than larger pieces
of the same food.
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.
3. Start longer-cooking ingredients first, interrupt pressure
cooking to add quicker-cooking ingredients and then complete
pressure cooking.
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 11 28-09-2015 15:18:16

12
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 Hevibase 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 Hevibase can be used on domestic electric, gas,
halogen, ceramic 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 and the hot plate of an electric stove
should be equal to or less than the diameter of the base of the
pressure cooker. When cooking in the 3 Litre Hawkins Hevibase
on a gas stove, use the small
burner or do not exceed the
medium heat setting of a large
burner. See page 29, Adapting
Recipes for the 3 Litre.
•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 pulses or 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.
Hawkins Hevibase IM_Issue 2_Sep 2015.indd 12 28-09-2015 15:18:17