Hawkins Contura Black XT Instruction Manual
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Hawkins Contura Black XT Instruction Manual

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  • Page 3 Hawkins is a Registered Trademark of Hawkins Cookers Limited in India and in various other countries throughout the world. Hawkins Cookers Limited is also 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...
  • Page 4 See "How to Close the Hawkins safety valve. See page 37. or other cereals, split peas, noodles, macaroni, Hawkins Hevibase" on the inside front cover. rhubarb, or spaghetti can foam, froth and 23. Do not attempt to make any changes sputter, and clog the pressure release device 10.
  • Page 5 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.
  • Page 6 1. First paragraph: Delete "not" from the second sentence. 3. If you are pre-heating the cooker with a small quantity of oil/butter/ 2. When cooking in the 3 Litre Hawkins Contura Black XT, use the ∕ ghee (less than...
  • Page 7 The quantities given in this Manual for the 3 Litre Hawkins Hevibase instructions. Some experimentation may be necessary to find the apply to the 3 Litre Hawkins Contura Black XT. To adapt the recipes in correct heat setting. this Manual to the 3 Litre model, follow the instructions in Adapting •...
  • Page 8 2. Sambar (page 43): Replace fourth sentence in step 8 in the 4. Vegetable Biryani (page 50/51): recipe with the following: "Allow to cool naturally 5 minutes. (1) Replace steps 3, 4 and 5 in the recipe with the following: Release pressure with slight lifting of vent weight."...

  • Page 9: Care And Cleaning

    Do not put the hot pressure cooker in water. Disregard this section. • To avoid spoiling the outside surface of the Hawkins Contura Black Do-it-Yourself Repairs 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 Safety Valve Replacement (page 37, point 2): Instead of 17mm/ ∕...

  • Page 10: Important Safeguards

    Commonly Required Parts and Part Codes Use the following chart instead of the chart on page 36 of the Manual: GASKET/SEALING RING SAFETY VALVE BODY HANDLE B10 - 09 B30 - 10 B21 - 01 VENT WEIGHT/PRESSURE GRID 5 LT XT Contura HA Greed Countries REGULATOR H10 - 20...

  • Page 11: Table Of Contents

    Kerala Style) Do-it-Yourself Repairs OPERATING INSTRUCTIONS Vegetable Biryani (Rice Layered with Useful General Information RECIPES Spicy Vegetables) Parts of the Hawkins Hevibase Indian Mansam Chops (Mutton Chops – Pressure Cooker Chana Pindi Andhra Style) Product Information: Getting to (Chickpeas – Rawalpindi Style)

  • Page 12: Operating Instructions

    The Hawkins Hevibase Pressure Cooker cooks food at 121°C (250°F) at a pressure of 15 lb per Better Pressure Regulation square inch (psi) or 1 kg per square cm.

  • Page 13: Parts Of The Hawkins Hevibase Pressure Cooker

    • We recommend the recipes we have actually tested and included FIRST READING CAREFULLY THE REMAINING INSTRUCTIONS. in this Manual. Once you are familiar with cooking with your Hawkins Parts of the Hawkins Hevibase Pressure Cooker SAFETY VALVE VENT WEIGHT/PRESSURE REGULATOR...

  • Page 14: Product Information: Getting To Know Your Hawkins Hevibase

    The volumes of on the vent tube and pressed into position. When the vent weight is the two-thirds, half and one-third capacities for each size of Hawkins pressed down on the vent tube, there is a slight click which indicates Hevibase Pressure Cooker are given in a chart on page 29.
  • Page 15 The vent tube nut has seven holes so that even if a few holes are A grid comes with every Hawkins Hevibase. The use of the grid is clogged, the other holes will allow the escape of steam. Always keep explained on page 30.
  • Page 16 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.

  • Page 17: Trial Run

    3. Placing the Vent Weight Even if you have used a pressure cooker previously, take a trial run before cooking in your Hawkins Hevibase. This section will take you Once steam is coming out of the vent tube steadily, place the vent step-by-step through your trial run in about 30 minutes.
  • Page 18 • on reduced heat will vary with the type and quantity of food and also your Hawkins Hevibase, READ THE REMAINING INSTRUCTIONS. 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.

  • Page 19: Easy Tips For Better Cooking

    Slow down cooking time by cutting food into larger • To adapt these recipes to other sizes of the Hawkins Hevibase, pieces and by wrapping in foil. see Cooking Capacities in Different Sizes of the Hawkins Start longer-cooking ingredients first, interrupt pressure Hevibase and Adapting Recipes for Different Sizes page 29.
  • Page 20 The recipes and charts in this Manual are examples of the correct pressure cooker. When cooking in the 3 Litre Hawkins Hevibase way to cook in the Hawkins Hevibase Pressure Cooker. Find a on a gas stove, use the small...
  • Page 21 • Water The Hawkins Hevibase Pressure Cooker should never be • There must be enough water (or stock, juice, vinegar, beer or wine) used as an oven for dry heating or baking as it may reduce in the pressure cooker to make steam throughout the entire the strength of the metal.
  • Page 22 Reducing Heat timing errors have greater consequences. If in doubt, cook for • When the Hawkins Hevibase has reached full operating pressure less time rather than more. It is possible to correct undercooking by cooking or pressure cooking more. (see page 10, point 5), reduce the heat to medium or lower. If •...
  • Page 23 The method of releasing pressure has a bearing on the pressure • cooking time. If you change from immediate opening to cooling There are three methods to release pressure in the Hawkins naturally, reduce pressure cooking time by 2 to 3 minutes. Similarly, Hevibase Pressure Cooker.
  • Page 24 Saving Energy Reduce heat as soon as the Hawkins Hevibase has reached full operating pressure (see Trial Run page 10, point 5). Reduce heat to a To obtain optimum energy efficiency while cooking with the heat setting such that the pressure inside the cooker will be maintained Hawkins Hevibase Pressure Cooker: as stated on page 10, point 6.

  • Page 25: Measurements

    Measurements The quantities of ingredients in the recipes are given in two measuring systems – U.S. and metric – separated by this mark "/ ". Use any one of the measurements. Measurements of ghee in the recipes are for ghee at room temperature. Volume Weight All measurements are level, not heaped.

  • Page 26: Cooking Rice

    Cooking Rice The basic steps to pressure cook rice are: To pressure cook Basmati rice in a mold, such as a metal bowl: 1. Put 1 cup/200 g rice and 1 cups/270 ml water in a mold (large 1. Pour water in cooker. Bring to boil on high heat. Add rice and enough to hold 3 cups/840 ml).
  • Page 27 Rice Chart Size of Rice Maximum Water Water Quantity Pressure Cooking Pressure Release Cooker Quantity Quantity for 1 cup Rice Time in Minutes 3 Litre Colam Rice 2 cups / 400 g 2 cups / 480 ml Allow to cool naturally cups / 300 ml Allow to cool 5 minutes Basmati Rice...

  • Page 28: Cooking Dal

    Cooking Dal To Reduce Dal Sprouting Dal is the Indian term for various dried edible seeds such as lentils. 1. Do not fill the cooker body (dal and water combined) to more The basic steps to pressure cook dal are: than one-third.
  • Page 29 Dal Chart Size of Maximum Water Pressure Cooking Pressure Release Cooker Quantity Quantity Time in Minutes (soaked or unsoaked) 3 Litre cup / 150 g 2 cups / 480 ml Allow to cool naturally Tuvar dal Moong dal Do not cook this dal in this size of cooker Allow to cool naturally Chana dal cups / 300 g...

  • Page 30: Pressure Cooking Time Charts

    Pressure Cooking Time Charts The charts in this section were compiled in our North American Test Kitchen using the food available. You may need to modify some of the pressure cooking times when cooking food from different regions. Rice Pressure Cooking Chart Rice (1 cup) Water Oil/Butter Pressure Cooking...

  • Page 31: Meat

    Meat Pressure Cooking Chart Meat Description Water in Pressure Cooking Pressure Release Grid? Pressure Cooker Time in Minutes Lamb 1 cup 11 per lb / 450 g Allow to cool naturally Shank about 1lb / 450 g Allow to cool naturally cups Shoulder Chops 1 inch / 2.5 cm thick 1 cup...

  • Page 32: Poultry

    Poultry Pressure Cooking Chart Poultry Description Pressure Cooking Pressure Release Grid? Time in Minutes Chicken Pieces Allow to cool naturally Release pressure immediately Whole Fryer (3 lb / 1.4 kg) Allow to cool naturally Duck (domestic) Pieces 13-15 Allow to cool naturally Rock Cornish Hen 12-15 Allow to cool naturally...

  • Page 33: Vegetables

    Vegetable Pressure Cooking Chart Water in Pressure Cooking Vegetable Description Pressure Cooker Time in Minutes Artichokes Whole stems cut short cups Asparagus Tough ends removed 1-2 depending on size small 1 cup Beets Whole unpeeled, root and 1 inch / 2.5 cm of stem remaining medium 12-16 depending on size...
  • Page 34 Vegetable Pressure Cooking Chart Vegetable Description Water in Pressure Cooking Pressure Cooker Time in Minutes Kale Cut in 1 inch / 2.5 cm sections 1 cup Kohlrabi Cut into inch / 1.3 cm slices Mustard Greens Stalks removed 1 cup Onions Whole small 1 cup...

  • Page 35: Legumes

    Legumes are cholesterol-free, low in fat and high in proteins, minerals, B vitamins and fiber. They are particularly valuable for vegetarians and those wishing to reduce meat consumption. Legume Pressure Cooking Chart Legume (1 cup) Pressure Cooking Time in Minutes Soaked Unsoaked Adzuki Beans...
  • Page 36 Legumes (continued) Precautions Pressure Cooking Legumes • Never fill cooker more than half. If frothing occurs, reduce quantity 1. Put legumes and water in cooker. The grid is not required. A by a further 10%. Legumes expand when cooked and absorb standard proportion is 3 cups of water for every 1 cup of legumes.

  • Page 37: Cooking Capacities In Different Sizes Of The Hawkins Hevibase And Adapting Recipes For Different Sizes

    Do not cook more than 1 cup soybeans (in 3 cups water) in this model. • Hawkins Hevibase Pressure Cooker. To adapt the recipes in this Chola Dal (page 40): Reduce water by only 25%. Pressure cooking Manual to the 3 Litre model, reduce all ingredients in the recipes by time: 11 minutes.

  • Page 38: Using Grid And Molds

    (rather than immersed in liquid with flavours blending). GRID AS A COASTER Molds Molds are not supplied with the Hawkins Hevibase. You may use your own molds as explained herein below. • The recipes for Crème Caramel and Pâté and some desserts...
  • Page 39 • • Molds made of oven-proof metal, glass or ceramic can also be To prevent discolouring aluminium when steaming in molds add used if they fit inside the cooker. The thicker the mold, the longer 1 teaspoon/5 ml lemon juice or tartaric acid for every 2 cups/ the cooking time.

  • Page 40: Care And Cleaning

    Care and Cleaning • To get the best use from your Hawkins Hevibase Pressure Cooker, Replace the gasket when it no longer seals, becomes hard or observe the following directions. cracked. Before replacing at the first sign of not sealing, however,...
  • Page 41 • The vent weight can be cleaned with a jet of water to clear the 5 minutes. Allow to cool naturally. Open cooker. Wash and wipe holes inside. The colour of the black spring of the vent weight dry. Do not use abrasive powders, ash or mud or bleach or soda. may wear off over time.

  • Page 42: What To Do If This Happens

    Replaceable Parts stove – use only a domestic stove. Always use genuine Hawkins spare parts for your safety and the 5. Do reduce heat to medium or lower when the pressure cooker proper working and durability of the cooker. See page 35 for Parts and •...

  • Page 43: Parts And Service

    Parts and Service There is available a full range of genuine replacement parts that may be required through the entire useful life of any Hawkins pressure cooker. Always use genuine Hawkins spare parts for your safety and the proper working and durability of the cooker. These parts are available with Hawkins Authorised Dealers in India and with Hawkins Importers/Distributors abroad.
  • Page 44 Commonly Required Parts and Part Codes For any help, contact: GASKET/SEALING RING SAFETY VALVE Hawkins Cookers Limited P O Box 6481 Mumbai 400 016, India TEL (91 22) 2444 0807 B10 - 09 B10 - 10 FAX (91 22) 2444 9152 EMAIL conserve@hawkinscookers.com...

  • Page 45: Do-It-Yourself Repairs

    This is simply done by changing it with 3. Place the ring end of one spanner on the PICTURE 2 a replacement genuine Hawkins gasket to fit the size of your Hawkins valve on the underside of the lid and hold Hevibase (see page 6).
  • Page 46 3. Hold the valve and apply a small amount of food compatible 6. Raise sealant or glue on the valve threads (to prevent any leakage). Push the vertically, holding the lid valve into the safety valve hole from the underside of the lid and hold with your left hand with the ring spanner in place in place with the left hand.

  • Page 47: Recipes

    RECIPES Indian ∕ cup / 120 ml vegetable oil Chana Pindi ∕ cup / 110 g ghee (Chickpeas – Rawalpindi Style) ∕ 1 medium (3 oz / 100 g) onion sliced lemons cut into wedges Serves 12 Pressure Cooking Time 18 minutes 1.

  • Page 48: Chola Dal

    Add fried coconut and all other ingredients except water and remaining Chola Dal ghee (1 tbsp/15 ml). Stir and fry about 2 minutes. Add water. Stir. (Bengal Gram with Coconut) 3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 9 minutes.

  • Page 49: Ma Ki Dal (Whole Black Gram)

    1. Heat oil in cooker about 2 minutes. Add cumin seeds, bay 1 tbsp / 15 ml ghee leaves, cinnamon, cardamoms and cloves. Stir a few seconds. Add Tempering carrots, beans and peas. Stir and fry about 2 minutes. Add rice. Fry till rice turns opaque (about 3 minutes).

  • Page 50: Rogan Josh (Mutton In Rich Gravy)

    2 medium (9 oz / 250 g) onions grated Rogan Josh 2 medium (7 oz / 200 g) tomatoes chopped (Mutton in Rich Gravy) 1 tsp / 5 ml turmeric 1 tbsp / 15 ml red chilli powder Serves 8 Pressure Cooking Time 12 minutes ∕...

  • Page 51: Sambar (Red Gram And Vegetable Curry - Tamil Style)

    Tempering Sambar 2 tbsp / 30 ml vegetable oil (Red Gram and Vegetable Curry – Tamil ∕ tsp / 2.5 ml mustard seeds Style) 1. Put tamarind in a stainless steel or glass bowl. Add hot water. Keep covered 30 minutes. To extract tamarind pulp: Place a sieve Serves 8 Pressure Cooking Time 4 minutes over a stainless steel or glass bowl.

  • Page 52: Mutton Biryani (Rice Layered With Spicy Mutton - Moghul Style)

    3 large (1 lb / 450 g) onions thinly sliced Mutton Biryani a large pinch saffron threads (Rice Layered with Spicy Mutton – ∕ cup / 60 ml milk Moghul Style) green cardamoms cloves Serves 6 Pressure Cooking Time 10 minutes bay leaf fresh ginger 1 x 2 inch / 5 cm piece...

  • Page 53: Illish Sarse Bata (Hilsa Fish In Mustard)

    6. Pour 5 cups water in cooker. Bring to boil on high heat. Add Illish Sarse Bata ∕ remaining salt (2 tsp/12.5 ml), cardamoms, cloves, bay leaf, (Hilsa Fish in Mustard) cinnamon and rice. Stir. 7. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat.

  • Page 54: Khichuri (Soft Rice With Green Gram And Vegetables)

    2 tbsp / 30 ml coriander powder Khichuri 1 tbsp / 15 ml red chilli powder (Soft Rice with Green Gram and 2 tsp / 10 ml sugar Vegetables) 1 tbsp + 1 tsp / 20 ml salt ghee 2 tbsp / 30 ml Serves 10 Pressure Cooking Time 4 minutes 1.

  • Page 55: Hirva Masalyachi Bhaji (Vegetables In Green Masala)

    1 small head (14 oz / 400 g) cauliflower cut into flowerettes Hirva Masalyachi Bhaji of about 1 inch / 2.5 cm (Vegetables in Green Masala) 2 tbsp / 30 ml salt lemon juice 1 tbsp / 15 ml Serves 10 Pressure Cooking Time 2 minutes ∕...

  • Page 56: Rajma (Kidney Bean Curry)

    3. Close cooker. Bring to full pressure on high heat. Reduce heat and Rajma cook 20 minutes. (Kidney Bean Curry) 4. Remove cooker from heat. Allow to cool naturally. 5. Open cooker. Partially mash rajma with back of a ladle till gravy is •...

  • Page 57: Kozhi Kuttan (Chicken Curry - Kerala Style)

    2 medium (9 oz / 250 g) onions chopped Kozhi Kuttan green chillies slit (Chicken Curry – Kerala Style) 2 medium (7 oz / 200 g) tomatoes puréed (see page 62) Serves 8 Pressure Cooking Time 7 minutes 1. Rub chicken pieces with 1 tsp/5 ml turmeric, 1 tsp/5 ml salt and curd.

  • Page 58: Vegetable Biryani (Rice Layered With Spicy Vegetables)

    ∕ ∕ 2 medium (5 oz / 150 g) carrots cut into inch / Vegetable Biryani 1.3 cm cubes (Rice Layered with Spicy Vegetables) ∕ ∕ peas shelled or frozen cup (3 oz / 100 g) ∕ tsp / 2.5 ml red chilli powder Serves 7 Pressure Cooking Time 3 minutes...

  • Page 59: Mansam Chops (Mutton Chops - Andhra Style)

    ∕ green cardamoms seeds taken 6. Heat cup/60 ml ghee in cooker about 2 minutes. Add onions and fry till golden brown (see page 61, Frying onions in Indian recipes). out and kept, pods discarded Add ginger paste. Stir a few seconds. Add potatoes and cauliflower. cloves Stir and fry about 3 minutes.

  • Page 60: Masala Gobi (Spicy Cauliflower)

    ∕ 1. In a bowl, add 9 cups/2.3 litres water with 1 tbsp + 2 tsp/25 ml Masala Gobi salt. Put cauliflower in bowl and keep about 30 minutes. Drain. (Spicy Cauliflower) 2. Grind together poppy seeds and cashew nuts into a paste, ∕...

  • Page 61: Tomato Soup

    International Recipes Tomato Soup Vegetable Stock Serves 6 Pressure Cooking Time 10 minutes Yield: 5 cups Pressure Cooking Time 15 minutes ∕ 4 large (2 lb / 1 kg) ripe tomatoes cores removed 1 medium (5 oz / 140 g) carrot unpeeled, cut into 1 inch / 2.5 cm pieces onions sliced...

  • Page 62: Minestrone Soup

    ∕ cup / 60 g Parmesan cheese grated Minestrone Soup 1. Heat oil in cooker about 1 minute. Add onion and garlic. Stir fry Serves 6 Pressure Cooking Time 11 minutes till onion is transparent. Add beans and stock. Stir. 2.

  • Page 63: Marinated Chicken

    syrup turns a deep golden colour. Remove pan from heat. Wearing 1 tbsp / 15 ml Worcestershire sauce oven mitts, pour caramel in a 1 quart/1 litre mold and tip and turn 1 tbsp / 15 ml soy sauce the mold to coat evenly bottom and sides. 1 tbsp / 15 ml vinegar 2.

  • Page 64: Lamb Stew

    ∕ lb / 225 g) 'boiling onions' Lamb Stew (white, small onions – about ∕ inch / 3.8 cm diameter) Serves 6 Pressure Cooking Time 10 minutes 1 tbsp / 15 ml parsley chopped 1 tbsp / 15 ml vegetable oil 1.

  • Page 65: Spanish Rice Casserole

    ∕ cup / 60 ml celery finely chopped Spanish Rice Casserole ∕ cups / 90 g fresh bread crumbled ∕ tsp / 1.3 ml sage Serves 6 Pressure Cooking Time 6 minutes ∕ tsp / 1.3 ml basil ground water 2 cups / 480 ml ∕...

  • Page 66: Beef Stew

    3. To oil remaining in cooker, add onion. Stir fry till onion is Beef Stew transparent (about 2 minutes). Add beef and remaining ingredients except potatoes, carrots and beans. Stir. Serves 6 Pressure Cooking Time 14 minutes 4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 12 minutes.

  • Page 67: Pâté

    ∕ cup / 60 ml tomato paste ∕ 1 tbsp / 15 ml heavy cream tsp / 1.3 ml dry mustard 3 tbsp / 45 ml cognac ∕ cups / 360 ml sour cream 1 tbsp / 15 ml Dijon mustard 1.

  • Page 68: Glossary (Meanings And Methods)

    It is customary to remove the brown skin from the meat, Dried basil leaves: Aromatic herb. Imparts a distinctive flavour. which is done with a potato peeler or paring knife. In the Hawkins Dried oregano leaves: See Dried basil leaves.
  • Page 69 Masala Gobi recipe (page 52) to easier method is to use any of the various electric mixers, blenders or "golden brown" in a 5 Litre Hawkins Hevibase. Correctly fried onions are grinders. important to the taste and texture of the recipe.
  • Page 70 Mava (Khoya): Milk which has been boiled down until all moisture Red chilli powder: Whole dried red chillies which have been ground. has been removed. Available at dairy shops. Roasting of spices: Before grinding, spices are sometimes roasted Muslin: A thin, plain-weaved cotton cloth. to bring out the characteristic aromas and to intensify their flavour.

  • Page 71: Translations To Hindi & English

    Translations to Hindi & English Almonds Badam Curry leaves Kadi patta/Meethi Mustard seeds neem ke patte Nutmeg Jaiphal Aniseed Saunf Dijon mustard Rai ka paste Jaitoon ka tel Olive oil Asafoetida Hing Drumsticks Sahjan ki phali Parsley Ajmooda ke patte Bay leaves Tej patta Dry mustard...
  • Page 72 Space for your Notes/Recipes...

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