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Summary of Contents for Hawkins Futura Nonstick All-Purpose Pan
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS Do not put pan, stainless steel lid or glass lid in a Do not use high heat except to boil liquids. Do not hot oven or under a broiler. allow pans to boil dry. The handle(s) of the pan should be parallel to the Do not use on chulha, industrial burners or any kitchen counter –... -
Page 3: Table Of Contents
Product designs registered in India. 2008 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 Rite Print Pak, Mumbai. -
Page 4: How To Use
How to Use Limit Preheating of Pan Before Use Some foods require preheating of pan. Foods such as appam Remove sticker/label. Remove any adhesive with baby or vegetable require pan to be at a certain temperature before you cook the first oil. - Page 5 Avoid Overheating: Check Your Burner Follow the steps in the chart below to complete the test. Do not exceed the preheating limit of a pan in any case. If food is smoking or burning, reduce heat. Using medium or lower heat and limiting the time the empty pan is heating are the Flour turns basic techniques to avoid overheating.
- Page 6 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 7: How To Clean
How to Clean Wash After Every Use Avoid "Baked-On" Food 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 8: 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. See page 8 for information on weights and measures. Eggs, batters, doughs and fillings should be at room temperature before beginning to cook. -
Page 9: 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 10: Breakfast Pan (Appachatty): Appam
2. Grind into a paste rice, cooked rice and remaining coconut Breakfast Pan (Appachatty) (2 cups/160 g), gradually adding coconut milk. Maximum Preheating Time on medium heat: 2 minutes 3. In a large bowl, mix rice paste, sugar and salt. Cover and keep Capacity: 0.9 Litre aside (not in a refrigerator) at least 12 hours to ferment. -
Page 11: Cook-N-Serve Stewpot: Firni
1. Put groundnuts in pan on medium heat. Stir constantly till two-thirds and the steps modified thus: step 3, reduce milk by about ∕ groundnuts start crackling (about 5 minutes). Remove from pan. cups/400 ml (about 25 minutes); step 6, simmer about Allow to cool. -
Page 12: Curry Pan (Sauté Pan): Bengali Fish Curry
Curry Pan (Sauté Pan) 2 tbsp / 30 ml coriander seeds 2 tsp / 10 ml poppy seeds 2 Litre 3.25 Litre ∕ ∕ tsp / 3 ml mustard seeds Maximum Preheating 3 minutes 4 minutes dry red Kashmiri chillies Time on medium heat de-seeded Suitable for:... -
Page 13: Deep-Fry Pan (Stir-Fry Pan): Stir-Fried Bean Sprouts
Deep-Fry Pan (Stir-Fry Pan) ∕ 1 medium (3 oz / 100 g) carrot cut into matchstick-thin ∕ strips, 1 inch / 3.8 cm long Maximum Preheating Time on medium heat: 4 minutes spring onions including tender green portion cut lengthwise into Capacity: 2 Litre ∕... -
Page 14: Deep-Fry Pan (Kadhai): Samosa (Savoury Stuffed Pastries)
Deep-Fry Pan (Kadhai) Samosa (Savoury Stuffed Pastries) Yield: 24 samosa 1.5 Litre 2.5 Litre 4 Litre Dough Maximum Preheating 2 minutes 4 minutes 5 minutes cups + 2 tbsp / 180 g refined flour Time on medium heat tsp / 1.3 ml salt Suitable for: 3 tbsp / 45 ml... - Page 15 way, increasing heat after each batch. Serve hot, accompanied with Oil for Frying chutney or tomato ketchup. 5 cups / 1.2 litres 1. To make dough: Sift together flour and salt into a bowl. Add oil and rub it in with your fingers till mixture resembles fine bread Saucepan crumbs.
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Page 16: Saucepan: Egg Curry
1. To boil eggs: Place eggs in pan and cover with water at least Egg Curry 1 inch/2.5 cm above eggs. Bring to boil on medium-high heat. Serves 6 Reduce heat to low. Cover and simmer 15 minutes. Meanwhile, do step 2. -
Page 17: All-Purpose Pan: Kadai Masala Chicken
All-Purpose Pan ∕ cup / 180 ml water 2 tbsp / 30 ml coriander powder ∕ tsp / 12.5 ml red chilli powder 2.5 Litre 3 Litre Maximum Preheating 1 tsp / 5 ml cumin powder 4 minutes 4 minutes Time on medium heat 1 tsp / 5 ml garam masala powder... -
Page 18: Glossary (Meanings & Methods)
Dum Aloo: A dum cooked dish of small whole potatoes in thick gravy. vegetables. Dum Gosht : A dum cooked dish of mutton in thick gravy. ‘Boiled’ Potatoes in a Hawkins Pressure Cooker: Firni : A smooth pudding of milk and ground rice. See recipe page 10. Size of Potatoes... - Page 19 Ghee: Clarified butter. Poha: Puffed rice; a dish of puffed rice, onions and potatoes. Ginger, fresh (Adrak): Peel off the smooth brown skin before Puréed: To purée is to rub food through a sieve or blend in a grating or chopping. The recipes give the weight as well as the length mixer-blender/grinder until the food is pulpy.
- Page 20 Simmer: To cook gently just at or below the boiling point; adjust Coriander leaves Hara dhania ke patte heat so that bubbles form, rise and break very slowly. Coriander powder Pissa sukha dhania Coriander seeds Sukha dhania Stir-frying: Frying in a small amount of oil, stirring at least Cumin powder Pissa jeera two-thirds of the cooking time.
- Page 21 Space for Your Notes/Recipes...
- Page 22 Space for Your Notes/Recipes...
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