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Related Manuals for Hawkins Futura Nonstick DEEP-FRY PAN
Summary of Contents for Hawkins Futura Nonstick DEEP-FRY PAN
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Page 4: Important Safeguards
IMPORTANT SAFEGUARDS 1. Do not use high heat except to boil liquids. Do 9. Do not put pan or glass lid in a hot oven or under not allow pans to boil dry. a broiler. 10. The handle(s) of the pan should be parallel to the 2. -
Page 5: Table Of Contents
Hawkins Cookers Limited is the proprietor of the trademarks ‘Hawkins’ and ‘Futura’ in India and in various other countries throughout the world. Product designs registered in India. 2009 Copyright reserved. 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 and printed in 2009 at __________. -
Page 6: How To Use
How to Use Limit Preheating of Pan Before Use Some foods/recipes may call for preheating of the pan before Remove sticker/label. Remove any adhesive with baby or vegetable adding the food. When preheating a cold empty pan before oil. Before using pan for the first time, wash in hot water with a mild beginning to cook, it is critical that THE HEAT IS NO MORE soap or detergent, rinse in clear water and dry. - Page 7 Flour turns Avoid Overheating: Check Your Burner dark brown in If food is smoking or burning, reduce heat. Using medium or 15 seconds or Pan is… Action needed lower heat and limiting the time the empty pan is heating are the less? basic techniques to avoid overheating.
- Page 8 Avoid Scratching, Damage, Breakage wooden, heat-resistant nylon, plastic rubber spatula/utensils. Metal utensils will scratch and reduce the life of the nonstick coating. Do not cut or scrape with metal objects or knives. If using a metal spatula, try to keep spatula parallel to pan to avoid digging into the coating.
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Page 9: How To Clean
How to Clean Wash After Every Use Avoid "Baked-On" Food/Stains Taking care to protect your hand from the hot pan with sufficient If pan is not cleaned thoroughly, a thin layer of food or grease paper or cloth, wipe off residual oil with a paper napkin or muslin may remain. -
Page 10: Easy Tips For Better Cooking
Easy Tips for Better Cooking Read the entire recipe before beginning to work. Assemble and Certain recipes specify "medium-high" heat setting. prepare all ingredients. Follow recipe step-by-step. By "medium-high" heat we mean a setting between medium and high. Certain recipes specify "medium-low"... -
Page 11: Measurements
Measurements Volume Weight All measurements are level, not heaped. Metric Equivalent Measurement Equivalent 28 g (rounded off to 30 g) 1 oz 1 teaspoon 5 ml 450 g 16 oz / 1 lb ⁄ ⁄ tablespoon teaspoons / 7.5 ml 1 kg 2.2 lb 1 tablespoon... -
Page 12: Cook-N-Serve Bowl: Mutton Biryani
Cook-n-Serve Bowl lemon juice 1 tbsp + 1 tsp / 20 ml salt 1 tbsp + 1 tsp / 20 ml Capacity: 3 Litre red chilli powder 1 tbsp / 15 ml Maximum Preheating Time on medium heat: 5 minutes cumin powder 2 tsp / 10 ml Suitable for... - Page 13 ⁄ 1. Grind into a paste ginger, garlic and green chillies, gradually 6. Remove The Bowl from heat. Add remaining curd ( cup/60 ml) adding 2 tbsp/30 ml water. and lemon juice (1 tsp/5 ml). Mix. Transfer the mutton mixture to a bowl and keep covered.
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Page 14: Sooji Halwa (Semolina Pudding)
Curry Pan (Sauté Pan) Cook-n-Serve Bowl (continued) Sooji Halwa (Semolina Pudding) Capacity 2 Litre 3.25 Litre Maximum Preheating 3 minutes 4 minutes Serves 12 Time on medium heat ⁄ ghee cup / 180 ml Suitable for: ⁄ ⁄ sooji (finely ground) •... -
Page 15: Sautéed Vegetables
coriander seeds The quantity of the following recipe is for the 2 litre pan. 2 tbsp / 30 ml When using the 3.25 litre pan, the quantity of ingredients may be poppy seeds 2 tsp / 10 ml increased by two-thirds. ⁄... -
Page 16: Cook-N-Serve Stewpot: Vegetable Pilau
Vegetable Pilau Cook-n-Serve Stewpot Serves 6 Capacity 3 Litre 5 Litre ⁄ tbsp / 22.5 ml vegetable oil Maximum Preheating 4 minutes 4 minutes 1 tbsp / 15 ml cumin seeds Time on medium heat bay leaf Suitable for: 1 x 2 inch / 5 cm stick cinnamon •... -
Page 17: Deep-Fry Pan (Stir-Fry Pan): Kadai Paneer
Kadai Paneer (Stir-Fried Cottage Cheese) Deep-Fry Pan (Stir-Fry Pan) Serves 6 Capacity: 2 Litre 1 tbsp / 15 ml coriander seeds Maximum Preheating Time on medium heat: 4 minutes 1 tbsp + 1 tsp / 20 ml cumin seeds Suitable for: ⁄... -
Page 18: Saucepan: Egg Curry
Saucepan coriander powder 2 tsp / 10 ml turmeric 1 tsp / 5 ml Capacity: 3 Litre ⁄ sugar tsp / 2.5 ml Maximum Preheating Time on medium heat: 4 minutes coriander leaves chopped 2 tbsp / 30 ml Suitable for: ⁄... -
Page 19: Sukhi Dal (Dry Split Skinned Green Gram)
⁄ 6. In a small pan, heat remaining ghee (1 tbsp/22.5 ml) on Sukhi Dal (Dry Split Skinned Green Gram) medium heat about 1 minute. Pour ghee over dal in pan. Sprinkle coriander leaves. Serves 6 7. Cover and cook about 10 minutes, or till dal is cooked. Serve hot 2 cups (14 oz / 400 g) moong dal with paratha. -
Page 20: Glossary (Meanings And Methods)
Biryani: A spicy rice dish layered with mutton, chicken, seafood or Garam Masala Powder: vegetables. See recipe page 10. ⁄ Yield: About 2 tbsp / 37.5 ml 'Boiled' Potatoes cooked in a Hawkins Pressure Cooker: 1 tsp / 5 ml peppercorns Pressure Water Size of the Potato ⁄... - Page 21 Ghee: Clarified butter. 3. Stir curdled milk and pour into muslin-lined strainer. Allow to strain till whey is drained into bowl. Ginger, fresh (Adrak): Peel off the brown skin before grating or chopping. The recipes give the weight as well as the length of fresh 4.
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Page 22: Translations To Hindi
Samosa: Pastry cones stuffed with vegetables or meat, sealed/closed Thali: A round, flat, metal plate with a short straight rim; used for and deep-fried. food preparation, serving or eating. Sautéing: Frying in a small amount of oil; shallow frying. Upma: Semolina/sooji seasoned with spices and herbs, often cooked with onions and vegetables.
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