Hawkins Hacl3t New Classic Cooker User Manual

Hawkins HACL3T New Classic Cooker

Important Instruction

• Do not touch hot surfaces. Use handles.
• Close supervision is necessary when the pressure cooker is used near children.
• Use the appropriate heat source(s) according to the instructions for use.
• Do not place the pressure cooker in a heated oven. Do not wash any hard anodised parts in a dishwasher.
• Extreme caution must be used when moving a pressure cooker containing hot liquids.
• Do not use pressure cooker for other than intended use.
• This appliance cooks under pressure of 103 kPa (15 lbs/in²). Improper use may result in scalding injury. Do not use the unit unless it is properly closed. See Operating Instructions on How to Close the Hawkins.
• Always check that the steam vent / vent tube is clear immediately before closing the lid for pressure cooking.
• The pressure regulator / vent weight is an accurately weighted device to regulate operating pressure. Never place anything over the pressure regulator / vent weight while cooking.
• When starting to pressure cook, close the lid WITHOUT the pressure regulator / vent weight in position on the steam vent (except in the Ventura model where the lid can be closed with the pressure regulator placed on the steam vent). Place the pressure regulator/ vent weight on the steam vent ONLY AFTER steam starts to come out of the steam vent steadily. See Trial Run.
• 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 and one-half cup for every subsequent 10 minutes or part thereof. Total contents including water should not exceed as laid down in the next point.
• 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 1/2 full. When cooking dal/pulses which sprout, never fill the cooker more than 1/3 full. Over filling may cause a risk of clogging the steam vent and developing excess pressure. See Food Preparation Instructions, i.e. Easy Tips for Better Cooking.
• 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 (steam vent). These foods should not be cooked in a pressure cooker.
• 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.
• When the normal operating pressure is reached, turn the heat down so all the liquid, which creates the steam, does not evaporate.
• Never lift pressure regulator / vent weight (or in case of Futura pressure cooker, never use the finger-tip control of pressure regulator) for reducing pressure in the case of liquid or frothing foods.
• 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 pressurized – do not force it open. Any pressure in the cooker can be hazardous. See Releasing Pressure under Easy Tips for Better Cooking.
• Do not use this pressure cooker for pressure frying with oil.
• Never use the cooker body made of aluminium 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.
• When cooking doughy food, gently shake the cooker before opening the lid to avoid food ejection.
• Pressure cooker bodies should not be used as an oven for dry heating or baking as this can affect the safety of the cooker.
• The safety valve is fusible type and operates automatically in the event of excess pressure. If activated, please put off the heat source. When cool, replace the safety valve with a genuine Hawkins / Futura safety valve. See Parts & Service.
• Do not attempt to make any changes to the pressure regulator / vent weight and safety valve. Repairs other than the replacement of sealing ring / gasket, plastic handles, safety valve and the pressure regulator must be done only by an authorised service centre/representative. All replacement parts must be genuine Hawkins / Futura parts.
• In case of Hawkins pressure cookers suitable for use on an electric hot plate, use a plate of diameter equal to or less than that of the base of the pressure cooker

How to Close & Open

The videos and images shown in this section are of the Hawkins Classic pressure cooker; however, the actions demonstrated may be applied equally well to our Futura and Miss Mary pressure cookers. Click here should you wish to specifically see images of how to close and open the Futura pressure cooker.
See two video demonstrations for How to Close and Open the Hawkins Pressure Cooker here Scroll further down for images of the same.

How to Close the Pressure Cooker

How to Open the Pressure Cooker

Here are some tips to make the closing and opening easier:

• 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.
• Before latching the handles together, centralize the lid so that the sealing ring is in even contact with the rim of the cooker body.
• When opening after releasing locking loop, do not let go of the lid handle or the lid will fall into the cooker.
• Squeeze the lid and body handles together at the end away from the cooker body. This requires the least force.

How to open & close the Futura Pressure Cooker

Parts of a Hawkins Pressure Cooker

Parts of a Futura Pressure Cooker

Basic Product Information for Hawkins Pressure Cookers
The stated volume of all pressure cookers is with lid closed. 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 steam vent/vent tube and to leave enough space to allow steam to circulate. Certain foods, however, such as soups and other liquid foods, foods such as lentils and rice which expand during cooking should not be loaded more than half the capacity of the cooker body.Dals which sprout, such as tuvar and moong, should not be loaded more than one-third the capacity of the cooker. In the 5 litre (5ź quarts) Hawkins the two-thirds capacity is about 13˝ cups/3.2 litres, half capacity is about 10 cups/2.4 litres and one-third capacity is about 6˝ cups/1.6 litres.

INSERTING THE PRESSURE REGULATOR / VENT WEIGHT ON THE HAWKINS PRESSURE COOKER

INSERTING THE PRESSURE REGULATOR ON THE FUTURA PRESSURE COOKER

The pressure regulator has a spring mechanism which holds the pressure regulator on to the steam vent and is strong enough to prevent it from falling off should the lid be inverted.

On the underside of the lid, the steam vent nut secures the steam vent. The Hawkins steam vent nut has seven holes (the Futura steam vent nut has thirteen) so that even if a few holes are clogged, the other holes will allow the escape of steam. Always keep the steam vent clean and check before every use by looking through it.

Trial Run Before Cooking

Preliminary Steps Placing Cooker on StoveEnsuring a Steam-tight Seal

Placing the Pressure Regulator

How to Recognize Full Operating Pressure

Maintaining Pressure on Reduced Heat
Once full pressure is reached, reduce heat from HIGH to MEDIUM or lower. The pressure inside the cooker will be maintained at about 15 pounds per square inch (1 kg per square cm). 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 pressure regulator for a few minutes, increase the heat gradually until the steam comes out. 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.

Releasing Pressure

HAWKINS: With a fork, slightly lift pressure regulator to release steam. Do not remove pressure
FUTURA: With the Lid Handle pointing towards you, place fingertip on the depression on the pressure regulator and press slightly. Steam will escape in the opposite direction.

Final Steps
Open cooker. Empty out water. Wash and wipe dry body, lid and pressure regulator. Store without closing the pressure cooker. Before cooking in your Hawkins, READ THE HAWKINS COOKBOOK/INSTRUCTION MANUAL WHICH CAME WITH YOUR COOKER.

Easy Tips for Better Cooking

Read this section after you have finished reading Trial Run Before Cooking and before cooking in your Hawkins pressure cooker.
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.

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: · Speed up cooking time by cutting food into smaller pieces and by presoaking lentils, beans and cereals. · Slow down cooking time by cutting food into larger pieces and by wrapping in foil. · Start longer-cooking ingredients first, interrupt pressure cooking to add quicker-cooking ingredients and then complete pressure cooking.

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 on this website are examples of the correct way to cook in the Hawkins Pressure Cooker. Find a recipe 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 that there is enough liquid for the entire cooking time.
• 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 pressure cooker is suitable for use on domestic gas and kerosene stoves. The Hawkins Ekobase and Futura pressure cookers are suitable for use on an electric hot plate as well. The Hawkins Hevibase, Hawkins Stainless Steel and the 3 Litre Induction Compatible and 5 Litre Induction Compatible Futura pressure cookers are suitable for use on all domestic gas, electric, halogen, ceramic and induction cooktops. Use a burner to suit the size of the cooker – gas flames should not lick the sides of the cooker. 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. The Hawkins pressure cooker (except the Bigboy) must not be used on an industrial burner. When cooking foods that may sprout such as legumes, bring cooker to full operating pressure on medium heat and reduce heat as soon as full pressure is reached. Remove the cooker briefly from heat if the steam seems to be evacuating too forcefully.

Frying Prior to Pressure Cooking

• Some recipes require light frying before pressure cooking.
• Frying or browning in a small amount of butter, oil or other fat can be done in the pressure cooker body without the lid.
• Browning meat and poultry before pressure cooking helps to seal in the juices and improves the appearance and taste of the food.
• If you want to eliminate the additional fat and/or save time, browning can be omitted – it is not necessary for pressure cooking.
• Brown pieces of food in small batches to keep the oil temperature high so the food is seared but does not cook. Brown all sides evenly.
• After frying, remove cooker body from heat before adding liquid to the cooker.
• It is a safety requirement that deep-frying, involving more than ½ cup oil or frying for more than 20 minutes at a time, is not done in the pressure cooker body of an aluminum or anodised aluminium pressure cooker.
• You may deep-fry for longer periods in the Hawkins Stainless Steel or Futura Stainless Steel pressure cooker body.
• Do not pressure fry in the pressure cooker. It is designed to be operated only with liquid which produces steam.

Water
There must be enough water (or stock, juice, vinegar, beer or wine) in the pressure cooker to make steam throughout the entire pressure cooking time and prevent burning. Oils and fats do not produce steam. If the water quantity is insufficient, you run the risk of either a ruined recipe or having to replace a safety valve – or both. The minimum quantity of cooking liquid required is 1 cup for the first 10 minutes of pressure cooking time plus ½ cup for every subsequent 10 minutes or part thereof. This quantity will prevent boiling dry provided you reduce the heat when cooker has reached full operating pressure. The pressure cooker should never be used as an oven for dry heating or baking as it may reduce the strength of the metal.

Timing
Start timing recipes when the pressure cooker reaches full operating pressure. Use a kitchen timer or watch/clock. Exact timing is critical to successful pressure cooking. Counting whistles may give you the wrong time required for cooking any particular food or recipe. Pressure cooking is much faster than conventional cooking so timing errors have greater consequences. If the food is only slightly undercooked, you may be able to complete the cooking without pressure. This method is especially suitable for foods which are easily overcooked. If the food requires more pressure cooking, decide how many minutes, ensure there is enough cooking liquid for the extra time, and bring cooker back to full operating pressure and cook the additional time. Cooking times given in our recipes are a guide. More or less time may be necessary depending on the age, tenderness and variety of the ingredients and how well cooked you prefer the food to be. Experience will enable you to adjust the times suitably. “Pressure Cooking Time 0 minute” in our Pressure Cooking Charts and our Recipes signifies that the pressure cooker is to be taken off the heat as soon as the pressure cooker has reached full operating pressure.

Reducing Heat
Cooking on high heat after full pressure is reached does not result in faster cooking. It wastes energy and increases the likelihood of boiling dry and/or spoiling the food. When cooking on wood stoves or camp fires, move pressure cooker to a cooler part of the stove or shift cooker partly off the burner to cook at reduced heat ensuring that cooker is not tilted.

Releasing Pressure
There are three methods to release pressure in the pressure cooker: “Allow to cool naturally” means to remove the cooker from the heat and leave it until the pressure has dropped to normal and the lid can be opened. This takes from about 10 to 20 minutes. This method is required for soups, legumes, recipes containing leavening agents and custards. Some cooks believe that the texture, tenderness and taste of food, especially meat, are improved by allowing to cool naturally whenever possible. • “Release pressure with slight lifting of pressure regulator” means to lift the pressure regulator slightly with a fork and allow steam to escape so the lid can be opened immediately (in the case of the Futura pressure cooker, press finger-tip control lightly to release steam). This method is required for easily overcooked foods such as delicate vegetables and fish. This method cannot be used when the cooker contains predominantly liquid foods as the food/liquid may come out of the steam vent. • “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.” The height of the water depends on the size of the cooker. Place a small cooker in about 1½ inches/4 cm of cold water. Open when the pressure has fallen. Do not run water over the lid. This method is required when the cooker contains liquid or frothing foods which need to be opened immediately. DO NOT use this method for the Hawkins Hevibase and the 3 Litre Induction Compatible and 5 Litre Induction Compatible Futura pressure cookers. An alternative to this method is to reduce the pressure cooking time and allow to cool naturally. The method of releasing pressure has a bearing on the pressure cooking time. If you change from immediate opening to cooling naturally, reduce pressure cooking time by 2 to 3 minutes. Similarly, if you change from cooling naturally to immediate opening, increase pressure cooking time by 2 to 3 minutes.

Care & Cleaning

Body and Lid
Remove label, wash, rinse and dry cooker before use. Remove any adhesive with baby or vegetable oil. Do not hit or knock the rim of the cooker body with a ladle, spoon or any other object and protect the edge of the lid from dents which may disturb sealing. Do not leave food or water in the cooker for hours. Do not leave the cooker lying in water or with dirty dishes. Chemicals and natural salts in the water and decomposing food can cause pitting of the metal. Do not leave salted liquid, vinegar, lemon juice, mayonnaise or mustard in the cooker. Never add salt to the cooker when there is no liquid in the cooker.

Handles
Plastic handles are liable to break under a blow. Do not attempt to remove the “play” or movement provided for the lid handle bar where it is attached to the lid.

Rubber Sealing Ring/Gasket
Do not stretch the sealing ring, particularly when it is hot, as it may distort. Replace the sealing ring when it no longer seals, becomes hard or cracked. Before replacing at the first sign of not sealing, however, check that the sealing ring is sitting flush in the lid curl and that the lid is properly centered. Sometimes just moving the sealing ring around or inverting it stops the leak.

General Cleaning
DO NOT WASH PRESSURE COOKER OR ANY OF ITS PARTS IN A DISHWASHER. The cooker body of the Hawkins Classic and the Hawkins Contura may be washed in a dishwasher but may tarnish. Always wash and dry every surface of the cooker soon after use. Food, if not removed, can corrode the metal over a period of time. Wash all parts of the cooker in hot water with a mild soap or detergent and a dishcloth or sponge. Rinse and wipe dry. Aluminium can become pitted if left wet. Carefully remove the sealing ring when washing the lid. Gently wipe or wash and rinse the sealing ring without stretching it. Check that the steam vent is clear after rinsing. If it is clogged, clean by carefully pushing a wire through the steam vent. Rinse with running water. A needle may be used to remove food from the steam vent nut. The pressure regulator can be cleaned with a jet of water to clear the holes inside. The colour of the black spring of the pressure regulator may wear off over time. This is normal wear and does not affect its functioning. Clean the area between the lid and the lid handle bar with a brush as required. (A special cleaning brush is supplied along with the Futura pressure cooker. The main brush is designed to clean between the handle and the lid. The shorter brush can be used to clean around the steam vent and the pressure regulator). Metallic marks – most often from gas stove pan supports – may appear on the black hard anodized base. To remove metallic marks from base: apply a kitchen cleanser to the marks and rub with an abrasive kitchen scrubber such as Scotch-Brite or fine steel wool.

Baked-on Stains
If the pressure cooker is not cleaned thoroughly after each use, a thin layer of food or grease may remain. When the cooker is heated next, this food/grease becomes “baked-on” and very difficult to remove. Avoid “baked-on” fat or gravy stains; wipe off any fat or gravy on the cooker base before placing on hot stove. Ensure stove surface in contact with pressure cooker is free of fat drippings. If you do get “baked-on” stains on the base, tackle them while they are still fresh. Soak in hot water. Make a thick paste of a chlorine-based kitchen cleanser and apply it to the surface. Wait 5 to 10 minutes, then scour with steel wool using a circular motion. Wash and wipe dry. If food is stuck to the cooker, remove with a plastic scrubber and a non-abrasive cleanser or an aluminium cleanser. If food is badly stuck or burned: pour into cooker enough water (not above half full) to cover the area of burned food. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 5 minutes. Allow to cool naturally. Open cooker. Wash and wipe dry. Do not use abrasive powders or bleach. For stubborn spots, a fine soap-impregnated steel wool pad may be used sparingly, knowing that the cooker surface may get damaged.

Loss of Shine
With use, the aluminium cooker body and lid may lose their shine. The loss of shine is the normal behavior of the metal over time.

Storing
Allow the cooker and all its parts to dry completely before storing. The sealing ring should be stored fitted in the lid curl. Store the cooker open to avoid mustiness.

How to Prevent Unnecessary Fusing of the Safety Valve

• Check that the steam vent is clear by looking through it.
• Do not fill the cooker more than 2/3 (for liquid foods, not more than half).
• Do put enough water for the cooking time (See Easy Tips for Better Cooking).
• Do not place the Hawkins pressure cooker (except the Big Boy) on an industrial burner or stove – use only a domestic stove.
• Do reduce heat to medium or lower when the pressure cooker reaches “Full Operating Pressure” (See Trial Run).
• Do take the pressure cooker off the stove when its cooking time is complete (Check cooking time in our Pressure Cooking Charts or Recipes).

Replaceable Parts
Always use genuine Hawkins spare parts for your safety and the durability of the cooker.

FAQS

Which cooker is better prestige or Hawkins?
The stainless steel models measure 0.8mm in thickness. When it comes to the handles, regulator vent and valve, Hawkins is far better than Prestige. Having used Hawkins and Prestige for the past 9 years, I have personally felt that Hawkins is better in terms of durability.

Why Hawkins Cvooker is best?
This design is inherently safer than conventional pressure cookers. To open any Hawkins cooker, you have to first lower the lid slightly into the body of the cooke

What is difference between Hawkins Contura and classic?
Classic – The Classic is Hawkins’ largest-selling, most popular range of pressure cooker. Made from Aluminium, it is suitable for gas, electric, ceramic and halogen cooktops. Contura Hard Anodised – The Contura has a unique body with rounded sides for easier stirring, better visibility and easy removal of food.

Are Hawkins pressure cookers safe?
The Contura line from Hawkins is a collection of inner lid pressure cookers. These take a little getting used to taking the lid off and on but they are very safe.

Is Hawkins Cooker ISI mark?
Headquartered in Chicago, UL was founded in 1894. The UL mark is widely accepted and recognised as a trusted symbol of safety.

Can Hawkins Classic be used on induction?
Yes it works on stove and induction heater as well.

What is the best Hawkins pressure cooker?
Hawkins Contura 3 L Pressure Cooker. Aluminium. 4.4. (25,880) ₹1,439. ₹1,675. … Hawkins Contura 5 L Pressure Cooker. Aluminium. 4.4. (21,217) ₹2,029. ₹2,275. … Hawkins Contura Pressure Cooker, 2 Litre, Silver (HC20)… Aluminium. 4.3. (12,754) ₹1,229. ₹1,450

Is Futura and Hawkins same?
It manufactures under brand names of Hawkins, Futura, Contura, Hevibase, Big Boy ,Miss Mary and Ventura

Is Hawkins pressure cooker made of aluminium?
The Hawkins Classic Aluminium Pressure Cooker is built with an inside-fitting lid for safety. This design makes this pressure cooker pressure-locked like a jetliner door.

Is Hawkins pressure cooker aluminium?
Only 4 left in stock.

What is Hawkins classic?
The Classic is Hawkins’ range of pressure cookers – perhaps because of its attractive combination of features benefits. This range was to be introduced by Hawkins and has been kept up to date by numerous innovations and improvements over the years.

Is Hawkins good brand?
Hawkins and Prestige Pressure Cooker both are the best brands

Is Hawkins Cooker good?
Hawkins is one of the best cooker. It is very much helpful in cooking  and reduces the time of cooking. It helps a lot .

Is Hawkins India real?
Though Stranger Things is set in the fictional town of Hawkins, Indiana, most of the series is actually filmed in Georgia,

What is the price of Hawkins Cooker?
The most expensive product is Hawkins Futura Hard Anodised Pressure Cooker 9 L priced at Rs. 5,399.