Hawkins Futura Nonstick Flat Bottom Deep-Fry Pan 2.5... User manual

Important Additional Information for this Futura
Nonstick Flat Bottom Deep-Fry Pan – 2.5 Litre
i
2.5L NS DFP Flat Bottom_Issue 1- Sep 2014
This Manual was written for various Futura Nonstick
Cookware pans stated on the cover. The 2.5 Litre
Deep-Fry Pan has a flat bottom and two short rosewood
handles (shown below). All the instructions and
recipes in this Manual are valid for this Futura
Nonstick 2.5 Litre Deep-Fry Pan except as stated
in this chapter of 3 pages.
The Pan is suitable for:
•Stir-frying vegetables, rice, seafood, chicken, meat, noodles
•Sautéing vegetables, seafood, chicken, meat, noodles
•Deep-frying puri, samosa, wada, French fries, pakora, cutlets
•Cooking gravies, curries, sauces
•Cooking upma, poha, halwa, sevian kheer,firni,rabri
THE 2.5 LITRE
FLAT BOTTOM DEEP-FRY PAN
CAUTION
1. Limit pre-heating of the pan without food on MEDIUM
heat to no more than 3 minutes.
2. If you are heating the pan with less than 4 tbsp of oil/butter/
ghee, you should limit the heat setting and time as given in
Point 1 above.
3. After pre-heating, when pan is hot, ensure that it is
never without food. Never "dry heat", that is, never heat the
pan without food or water in it except as stated in
Point 1 above. Dry heating may damage the pan.
4. For safety reasons and to minimise spattering of oil,
3 cups/720 ml is the maximum quantity of oil which should
be put in the pan.
5. When placing or moving pan on a burner, hold on to the
handles until you are certain pan is seated securely with no
possibility of pan slipping or tipping.
6. Do not leave a ladle in the pan while cooking.
READ THE NEXT TWO PAGES BEFORE USING THIS PAN.
STAINLESS STEEL LID
(OPTIONAL)

How to Use
•Limit Preheating of Pan, page 3, second column:
Limit pre-heating of the pan without food on MEDIUM heat to no
more than 3 minutes.
•Avoid Overheating: Check Your Burner, page 4, first column,
second paragraph: To check if your burner can overheat even on
medium heat, place clean pan on medium heat. Heat pan 1 minute.
Do the test prescribed on page 4.
Adapting Recipes to the
2.5 Litre Deep-Fry Pan
1. The recipes in this Manual have been written for various sizes and
types of pans and thus for various maximum quantities, which are stated
in the recipes along with tips for increasing/decreasing the quantities
of ingredients. All the recipes in the Manual can be made in the Pan
except Appam. To adapt the recipes in this Manual to this Pan: follow
the quantities given for a 2.5 litre pan; quantities given for a 2 litre
pan may be increased by one-fourth; quantities given for a 3 litre and
3.25 litre pan should be reduced by 20%. Also follow the changes to
specific recipes stated below:
a) Coconut Chutney (page 9/10): Ingredient quantities may be
increased up to 2 times.
b) Firni (page 10): Season the pan following the method in How
to Use, Seasoning, page 3, each time before making Firni.
c) Samosa (page 13/14): Oil for Frying: 21/2cups / 600 ml. In
step 8, add 6 samosa in each batch instead of 12.
2. Season pan each time before boiling only milk, following the
method in How to Use, Seasoning, page 3, to avoid a brown skin
forming on the base of the pan. The brown skin breaks off when it is
stirred and floats in the dish (which is not liked by most people).
ii
How to Clean
•Do not wash pan or lid in a dishwasher.
•Do not allow the rosewood handles of the pan and lid to soak in
water.
•For a pan that has been used for frying (other than deep-frying),
immediately after cooking while the pan is still hot, wipe
off residual oil with a folded paper napkin or cloth sufficiently
thick to protect your hand from the hot metal and oil. This will
make the rest of the cleaning much easier.
See Next Page
for a Recipe for
Stuffed Vegetable Cutlets

iii
Stuffed Vegetable Cutlets
Serves 9 Yield: 18 cutlets
2 tsp
/ 10 ml butter
1 tbsp
/ 15 ml onion finely chopped
1 tsp
/ 5 ml fresh ginger finely chopped
1∕8tsp
/ 0.6 ml cumin seeds
2 green chillies finely chopped
1∕4cup
/ 40 g peas shelled or frozen
12∕3oz
/ 50 g green beans cut into
1∕8 inch
/ 3 mm pieces
1 small (12∕3oz
/ 50 g) carrot finely chopped
1 tbsp
/ 15 ml salt
11∕4cups
/ 300 ml water
1∕4tsp
/ 1.3 ml garam masala powder
1 tbsp
/ 15 ml coriander leaves chopped,
lightly pressed into tbsp
6 slices bread crusts removed
(each 31∕2inch x 31∕2inch x
3∕8inch
/ 9 cm x 9 cm x 1 cm)
5 large (1lb 11 oz
/ 750 g) potatoes 'boiled' (see page 17),
peeled and mashed while still hot
Oil for Frying
2 cups
/ 480 ml
1. To make stuffing: Melt butter in pan. Add onion and ginger.
Fry till onion is transparent. Add cumin seeds, green chillies, peas,
beans, carrots and 1∕4tsp
/ 1.3 ml salt. Stir a few seconds. Add
1∕4cup
/ 60 ml water. Stir. Cover and cook on low heat (about
11 minutes) till vegetables are just tender and water has evaporated,
stirring occasionally. Add garam masala powder and coriander leaves.
Mix. Remove and keep aside. Allow mixture to cool. Wash and wipe
dry pan.
2. Immerse each bread slice in remaining water (1 cup
/ 240 ml)
for 15 seconds. Squeeze out and discard water. Break bread into
tiny pieces. Mix bread, potatoes and remaining salt (23∕4tsp
/
13.8 ml). Divide into 36 portions. Make 2 patties about 11∕2inch
/ 3.8 cm
in diameter using 2 portions. Place 1 tsp (heaped)
/ 8 g stuffing in
centre of one patty. Cover with second patty. Press edges to seal.
Gently pat all around to give an even shape (about 2 inch
/ 5 cm diameter
and 3∕4 inch
/ 1.9 cm thick patty). Assemble remaining patties in the
same way.
3. Heat oil in pan on high heat about 7 minutes (190 °C). Add
4 patties one after the other. Reduce heat to medium. Fry till golden
brown. Remove and drain. Fry remaining patties in the same way
(increasing heat after each batch and reducing heat to medium
after adding patties). Serve hot, accompanied with chutney or
tomato ketchup. •

iv
Space for your Notes/Recipes