Even if you're no stranger to pressure cooking, it's wise to take a trial run with your new Hawkins pressure cooker. Follow these simple steps for a smooth start, taking just about 30 minutes of your time.
- Preliminary Steps: Remove labels and wash the cooker, using vegetable oil to remove any adhesive. Place the vent weight on the vent tube and the gasket on the lid curl. Open and close the pressure cooker a few times.
- Placing Cooker on Stove: Pour 2 cups/480 ml water into the cooker body for models from 1.5 Litre to 6.5 Litre, and 3 cups/720 ml water for models from 8 Litre to 12 Litre. Add 1 teaspoon/5 ml lemon juice or vinegar to Classic, Contura, and Ceramic-Coated Contura to prevent discoloration. For Contura Black, omit lemon juice or vinegar. Remove the vent weight from the vent tube. Ensure the vent tube is clear and adjust the seating of the gasket on the lid curl snugly. Close the cooker (without vent weight) and place it on high heat. Use the small burner of a gas stove or do not exceed the medium heat setting of a large burner for all the 1.5 Litre, 2 Litre, and 3 Litre cookers (except 3 Litre Wide), the 4 Litre Contura, and the 4 Litre Contura Black.
- Ensuring a Steam-tight Seal: When water boils, only hot air and/or steam should issue from the vent tube. If steam comes out around the edge of the lid, unlatch and reposition the lid slightly towards the spot where steam is escaping. Do not touch the lid, as it will be hot.
- Placing the Vent Weight: Once steam is coming out of the vent tube steadily, place the vent weight on the vent tube and press down firmly. Keep fingers on top of the vent weight and away from the steam. A click indicates that the vent weight is in position. In about 1 to 3 minutes, depending on the size of the cooker, it should come to full operating pressure – which will be indicated by the first "whistle".
- How to Recognize Full Operating Pressure (FOP): After the vent weight is placed on the vent tube, there is at first a very low hissing sound of steam from the vent weight. Then steam emission increases to full force and the vent weight lifts with a whistling sound. This indicates FOP. When cooking, FOP is the point at which to reduce the heat and start timing the recipe.
- Maintaining Pressure on Reduced Heat: Once full pressure is reached, reduce heat from HIGH to MEDIUM or lower. The correct heat setting to maintain pressure on reduced heat will vary with the type and quantity of food and also your stove. If the cooker whistles too frequently (more than 4 whistles per minute), reduce the heat further. If there is no steam coming out of the vent weight for about four minutes, increase the heat gradually until the steam comes out. Practice will clarify the correct heat setting and adjustments required.
- Releasing Pressure: Turn off the heat and remove the pressure cooker from heat. With a fork, slightly lift the vent weight to release steam. Do not remove the vent weight.
- Final Steps: With a fork, slightly lift the vent weight again to ensure there is no unsafe pressure in the cooker. Open the cooker, empty out water, and remove the vent weight. Wash and wipe dry the body, lid, and vent weight. Store without closing the pressure cooker.
With these steps, you're ready to embark on your pressure cooking journey with confidence!