Page 1
OPERATING INSTRUCTIONS
STAINLESS STEEL HARD ANODISED
Page 2
IMPORTANT SAFEGUARDS
1. Read all instructions.
2. Do not touch hot surfaces. Use handles.
3. Close supervision is necessary when the
pressure cooker is used near children.
4. Use the appropriate heat source(s)
according to the instructions for use.
5. Do not place the pressure cooker in a
heated oven.
6. Do not wash the hard anodised Futura
Pressure Cooker in a dishwasher. The body
and grid of the Futura Stainless Steel Pressure
Cooker may be washed in a dishwasher; do
not wash the lid, sealing ring or pressure
regulator in the dishwasher.
7. Extreme care must be used when moving
a pressure cooker containing hot liquids.
8. Do not use pressure cooker for any use
other than its intended use.
9. This appliance cooks under pressure of
103 kPa (15 lbs/in
in scalding injury. Do not use it unless it is
properly closed. See “How to Close the Futura”
on page 3.
10. Always check that the steam vent is
clear immediately before closing the lid for
pressure cooking.
11. The pressure regulator is an accurately
weighted device to regulate operating
pressure. Never place anything over the
pressure regulator while cooking.
12. When starting to pressure cook, close the
lid WITHOUT the pressure regulator in position
on the steam vent. Place the pressure regulator
on the steam vent ONLY AFTER steam starts to
2
). Improper use may result
come out of the steam vent steadily. See “Trial
Run” on page 10.
13. 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 stated in the next point.
2
14. Do not fill the unit over
cooking foods that expand during cooking
such as rice or dried vegetables, do not fill the
unit over
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. “Product
Information” on page 7.
15. 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.
16. 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.
17. When the normal operating pressure is
reached, turn the heat down so all the liquid,
which creates the steam, does not evaporate.
18. 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
1
/2 full. When cooking dal/pulses
/3 full. When
pressure in the cooker can be hazardous. See
Operating Instructions i.e. “Futura Cooking Tips”
on page 14.
19. Never use fingertip control of pressure
regulator for reducing pressure in the case of
liquid or frothing foods.
20. Do not use the pressure cooker for
pressure frying with oil.
21. Never use the hard anodised cooker body
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. With
a stainless steel pressure cooker, dry heating
may damage the bottom cladding.
22. The safety valve fuses and operates
automatically in the event of excess pressure.
If it fuses, please shut off the heat. When cool,
replace the safety valve with a genuine Futura
safety valve. See page 33.
23. Do not attempt to make any changes to
the pressure regulator and safety valve. Repairs
other than the replacement of sealing ring,
plastic handles, safety valve and the pressure
regulator must be done only by an authorised
person. All replacement parts must be genuine
Futura parts.
24. In case of use on an electric hot plate, use
a plate of diameter equal to or less than that
of the base of the pressure cooker.
25.
SAVE THESE
INSTRUCTIONS.
1
Page 3
FUTURA PRESSURE COOKER
OPERATING INSTRUCTIONS
All the photographs in this
Manual except on the cover
are of the hard anodised
Futura Pressure Cooker and its
accessories but the functions
and methods demonstrated
apply also to the Futura Stainless
Steel Pressure Cooker.
Hawkins Cookers Limited is the proprietor of the trademarks ‘Hawkins’ and ‘Futura’ in India and in various other countries throughout the world. The Futura pressure cooker is manufactured by Hawkins
Cookers Limited, Maker Tower F 101, Cuffe Parade, Mumbai 400 005, India. Design registered in Benelux 15533. 2011 Copyright reserved. All Rights Reserved. Edited and published by Neil Vasudeva on
behalf of Hawkins Cookers Limited. Printed in 2011 at Usha Multigraphs Pvt. Ltd., Lower Parel, Mumbai 400 013.
2
Page 4
Parts of the pressure cooker
How to Close the Futura
1
The opening of the cooker body –
which is oval and not round – is a
special design for maximum safety.
Remove the pressure regulator
from the lid (see page 7).
5
Move lid handle towards
body handle.
Short handle
Lid
Pressure
regulator
Lid handle
Latch
Sealing ring
Cooker body
Body handle
Lower rest of lid into cooker body
by slight twist of wrist of hand
holding lid handle.
2
Place the lid above the opening
of the cooker body. The lid
handle must be at the right
angle to the body handle.
The right angle
3 4
Wrong
Lower the side of the lid nearest the short handle into the cooker. Do
not tilt the lid deeply. The minimum tilt that will get the lid into the
cooker body should be used so that the lid does not touch the food
inside the cooker. Push the lid forward toward the short handle till it
touches the wall of the cooker body.
76
Place the lid handle on the body
handle. Hold on to lid handle.
8
Centralize the lid. Ensure the
sealing ring is correctly aligned
with the opening.
Right
9
Difficult
Squeeze the lid handle and body handle together at the end. This requires the
least force.
10
Easy
3
11
Before pressure cooking, see
and follow instructions on Trial
Run, pages 10 and 11.
By now, the handles should have
latched automatically. If not, latch
the handles.
Page 5
How to Open the Futura
1 2
5
Wrong Right
Hold the lid handle. Lower the lid slightly into the cooker. Do not tilt the lid
deeply. The minimum tilt that will get the lid out of the cooker body should
be used so that the lid does not touch the food inside the cooker.
Lid
Pressure
regulator
Lid handle
Latch
Body handle
Cooker body
Short handle
Difficult Easy
Squeeze the lid handle and body handle together at the end. This requires
the least force.
3 4
76
Push the lid forward towards the
short handle.
Release the latch.
8
Move the lid handle to the right,
to the position shown and...
9
Raise lid edge out of cooker body
with a slight twist of wrist of hand
holding lid handle.
10
Move the lid handle to the right.
As you move the lid handle, raise
the lid edge out of the cooker body.
11
For additional steps to be
taken to open the Futura after
pressure cooking, see page 11,
Trial Run, steps 7 and 8.
The right angle
When the lid handle is at the right
angle to the body handle, remove
the lid toward you.
4
Page 6
CONTENTS
Useful General Information
PAGE
IMPORTANT SAFEGUARDS 1
How to Close the Futura 3
How to Open the Futura 4
Useful General Information 5
Product Information: Getting to Know Your Futura 7
Trial Run 10
Futura Cooking Tips 12
Measurements 15
Pressure Cooking Time Charts 16
Rice 16
Meat 18
Poultry 19
Seafood 19
Vegetables 20
Legumes 22
Using Grid, Separators and Molds 25
Care and Cleaning 27
What to Do if This Happens 29
Capacity/Volumes for the Futura Pressure Cookers 29
Special Instructions for the
Futura Stainless Steel Pressure Cooker 30
Parts and Service 32
Do-it-Yourself Repairs 33
Principles of Pressure Cooking
Ordinary open-pot cooking is done at the boiling point of water
which produces steam at sea level at 100°C (212°F). Pressure cooking
works by sealing the steam in a pot so that there is a rise in pressure to
a safe, controlled extent which raises the boiling point of water and
therefore the cooking temperature. The steam permeates through the
food, tenderising it, infusing it with flavour, preserving nutrients, colour,
texture and juices and cooking much faster. The Futura Pressure Cooker
cooks food at 121°C (250°F) at a pressure of 15 lb per square inch
(1 kg per square cm).
Benefits of Futura Pressure Cooking
Futura pressure cooking can reduce normal cooking times by as
much as half. Economical foods such as legumes (lentils, dried peas
and beans) and tough cuts of meat can be cooked to perfection in a
fraction of the normal time. Because food cooks faster in a pressure
cooker, you save fuel, and therefore money. Scientific literature indicates
that certain nutritive elements such as proteins and vitamins are better
retained by pressure cooking. Steaming is ideal for low-calorie, low-fat
cooking. The higher temperature while pressure cooking gives more
hygienic food. Closed cooking in steam under pressure may better evoke
the natural flavours of the food – producing delicious results. A wide
range of foods, whether parts of recipes or entire meals, can be cooked
in your Futura.
5
Page 7
Advantages of Futura
Beautifully integrated form and function
Stay-cool Handles
Safe
Pressure-locked Safety Lid. When there is pressure inside the
•
cooker, the lid is pressure-locked like a modern jetliner door.
It cannot be opened until the pressure has fallen to a safe level.
Automatic Safety Valve is positioned such that, if it operates, the
•
steam and food are deflected safely downwards.
Unique Pressure Regulation
•
The pressure regulating system gives you the convenience of
direction-controlled, fingertip pressure release and minimizes
clogging of the steam vent.
Two Maximum Food Level Lines are marked inside the cooker
•
body for convenience when filling and for safety to avoid overfilling.
Trouble-Free
Longer Lasting Sealing Ring. As the lid fits from inside, the
•
sealing ring does not get rubbed sideways every time the pressure
cooker is opened or closed. Also, the sealing ring is not exposed to
food acids in the pressure cooker due to the protection given to it
by the rim of the lid.
The Futura Pressure Cooker
The Futura Pressure Cooker has a beautiful, durable black finish
given by 60 micron thick hard anodising which will not tarnish, pit
or corrode. The hard anodised finish stays looking new for years and
allows the pressure cooker to absorb heat faster making it more
energy-efficient. The base of the Futura is 6.35 mm thick.
The Futura Stainless Steel Pressure Cooker
The Futura Stainless Steel Pressure Cooker is made of high quality,
polished, durable stainless steel. It has a 7 mm thick base which contains
a 4.9 mm thick aluminium disc sandwiched in stainless steel for
efficient heat dispersion.
DO NOT ATTEMPT TO COOK IN THE FUTURA WITHOUT FIRST
READING CAREFULLY THE REMAINING INSTRUCTIONS.
Extra-thick Base
•
The base stays flat and heats quickly and evenly. It is ideal for light
frying before pressure cooking and for quick and economical cooking
on electric, gas, ceramic and halogen stoves.
Rust Proof Components. The Futura Pressure Cooker has stainless
•
steel handle bar and handle brackets to withstand rust.
6
Page 8
Product Information: Getting to Know Your Futura
Illustrated instructions on how to close and open the Futura
are given on page 3 and page 4. Closing and opening is easy once you
have understood it and practiced it a few times.
The stated volume of all pressure cookers is that of the cooker body.
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 and to
leave enough space to allow steam to circulate. Certain foods, however
– liquid foods such as soups and foods such as lentils, beans, and rice
which expand during cooking and/or froth – should not be loaded more
than half the capacity of the cooker body. Any food which froths
excessively and sprouts out of the cooker – such as soybeans and Indian
lentils (especially tuvar dal and moong dal) – should not be loaded more
than one-third the capacity of the cooker; if sprouting still occurs,
reduce quantity further suitably until sprouting stops. The two-third
and half levels are indicated inside the cooker body as ‘Maximum Food
Level’ and ‘Maximum Food Level for Certain Foods’ respectively.
The volumes of the two-thirds, half and one-third capacities for each
size of Futura pressure cooker are given in a chart on page 29.
The cooker body comes fitted with a body handle screwed on to a
body handle bracket attached to the cooker body. There is a short
body handle (except for 2 Liter and 3 Liter models) attached to the
cooker body, which helps carry the cooker when it is loaded.
LID
pressure reguLator
fIngertIp controL
seaLIng rIng
LID ASSEMBLY
The lid comes assembled with the detachable pressure regulator
and sealing ring. The pressure regulator automatically maintains the
cooking pressure of about 15 pounds per square inch/psi (1 kg per square
cm) and can be used for pressure release by fingertip control. The
pressure regulator has a light spring clip strong enough to prevent it
falling off should the lid be inverted. To remove the pressure regulator
from a hot lid: invert the lid; grasp the narrow end which drops lower
than the handle with the fingertips and gently twist off.
MAXIMUM FOOD LEVELS
7
Page 9
INVERT LID...
GRASP NARROW END AND TWIST OFF
When attaching the pressure regulator, it must be placed on the
steam vent and pressed into position. When the pressure regulator is
pressed down on the steam vent, there is a slight click which indicates
the pressure regulator is in the correct position. To place the pressure
regulator on to the steam vent if the lid is hot: hold the narrow part of
the pressure regulator between thumb and middle finger; place on steam
vent; press pressure regulator until it fits into position with a click.
HOLD BETWEEN THUMB AND
MIDDLE FINGER...
PLACE ON STEAM VENT AND PRESS
DOWN FIRMLY UNTIL IT CLICKS
The rubber sealing ring, which comes fitted on the lid, can be
removed from the lid curl with the fingers. The sealing ring can be easily
fitted by first putting the lid handle through the sealing ring
and patting and pushing it down all along the lid curl until it is
seated properly. The sealing ring works best if the side with the words
‘’OTHER SIDE UP’’ faces down.
PUT THE LID HANDLE THROUGH THE
SEALING RING...
SETTLE IT COMFORTABLY
IN THE LID CURL
With the pressure regulator detached and sealing ring removed,
the top view of the lid shows the lid curl, the steam vent, the metal
handle and the plastic handle.
steam vent
metaL hanDLe
PRESSURE REGULATOR
LID curL
pLastIc hanDLe
The steam vent is the outlet for excess steam and seats the pressure
regulator, which clips on to it. The steam vent also attaches the metal
handle to the lid.
8
Page 10
melts at the required temperature and releases pressure. The safety
valve can be replaced as shown on page 33.
MOVEMENT OF METAL HANDLE:
FRONT VIEW
MOVEMENT OF METAL HANDLE:
SIDE VIEW
The attachment of the metal handle to the lid is designed with
extra space for deliberate ‘’play’’ (movement) between the metal handle
and the lid to ensure proper sealing.
UNDERSIDE OF LID
STEAM VENT NUT
SAFETY VALVE
LID HANDLE SCREWS
LATCH
On the underside of the lid, the steam vent nut secures the steam
vent. The steam vent nut has thirteen holes 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.
FUSIBLE ALLOY...
...WHICH MELTS WHEN REQUIRED
The lid handle screws secure the lid plastic handle to the metal
handle. The outside screw also holds the latch at the end of the handle.
GRID
A grid comes with every Futura. The use of the grid is explained on
page 25.
If the normal escape of steam is blocked, the safety valve will
operate. The safety valve will also operate if there is insufficient water in
the pressure cooker and it boils dry, causing the temperature to rise
beyond the normal operating range. The fusible alloy in the safety valve
9
Page 11
Trial Run
Even if you have used a pressure cooker previously, take a trial run
before cooking in your Futura. This section will take you step-by-step
through your trial run in about 30 minutes.
1. Preliminary Steps
Remove label and wash cooker, removing any adhesive with
vegetable oil. Read pages 1 to 9. Identify parts. Remove and place the
pressure regulator on the steam vent, the sealing ring on the lid curl.
Close and open the pressure cooker a few times.
2. Placing Cooker on Stove
Pour 2 cups/480 ml water in
cooker body. Remove pressure
regulator from steam vent. Look
through steam vent and ensure
it is clear.
Check and adjust the seating
of the sealing ring on the lid curl by
patting down snugly. Close cooker
(without pressure regulator). Place
STEAM VENT
cooker on high heat.
3. Placing the Pressure Regulator
Once steam is coming out of
the steam vent steadily, place the
pressure regulator on the steam vent
and press down firmly. Keep fingers
on the pressure regulator and away
from the steam when placing the
pressure regulator on the steam vent.
ONCE STEAM ISSUES STEADILY
FROM STEAM VENT...
A light click will tell you that the pressure regulator is in position.
PLACE PRESSURE REGULATOR
ON STEAM VENT
PRESS DOWN FIRMLY
UNTIL IT CLICKS
4. Ensuring a Steam-tight Seal
When water boils, hot air and/or steam should issue only from the
steam vent. If steam comes out around the edge of the lid, check the
centralization of the lid thus: unlatch and reposition the lid by moving
the lid slightly towards the spot where steam is escaping and relatch.
DO NOT TOUCH LID with bare hands since it will be hot.
WRONG: STEAM COMING
OUT FROM EDGE OF LID
RIGHT: NO STEAM
LEAKAGE
10
Page 12
5. How to Recognize Full Operating Pressure
For about two minutes after the placing of the pressure regulator,
there is no emission of steam. Then, steam starts coming out of the
pressure regulator slightly and keeps increasing until the escape of
steam reaches a constant level of intensity. The pressure cooker is now
at full operating pressure. When cooking, this is the point at which to
reduce the heat and start timing the recipe. When cooking, the time
between the start of the steam coming out of the pressure regulator
and the cooker reaching full operating pressure may vary from a few
seconds to about one minute depending upon the type and quantity
of food in the pressure cooker.
6. Maintaining Pressure on Reduced Heat
Once full pressure is reached, reduce heat from HIGH to MEDIUM
or lower. When cooking, the correct heat setting to maintain pressure
on reduced heat will vary with the type and quantity of food and also
your stove. The heat setting should be such that you can hear a low,
gentle and steady sound of escape of steam from the pressure regulator.
This sound is considerably less than the sound of the escape of steam
on high heat. Adjust the heat level as necessary to maintain the low,
gentle and steady sound of escape of steam.
Please remember that, particularly on electric heat, it may take some
time for heat level adjustments to have an effect on the escape of steam.
A little practice will make clear the correct heat setting and adjustments,
if any, that may be required.
RELEASE PRESSURE BY PRESSING
FINGERTIP CONTROL
8. Final Steps
Press fingertip control once again to ensure that there is zero
extra or unsafe pressure in the cooker. Open cooker. Empty out water.
Remove pressure regulator. Wipe dry body, lid and pressure regulator.
Store without closing the pressure cooker. Before cooking in your Futura,
READ THE REMAINING INSTRUCTIONS.
7. Releasing Pressure
Turn off heat. Remove pressure cooker from heat. With the lid
handle pointing towards you, place fingertip on the depression on the
pressure regulator (the fingertip control). Press lightly to allow steam to
escape until the hissing sound has stopped completely. Steam will escape
in the opposite direction and reduce pressure in about 30 seconds.
11
Page 13
Futura Cooking Tips
Read this section after you have taken the trial run and before you
attempt to cook in the Futura.
Basic Pressure Cooking Steps
1. Prepare ingredients.
2. Fry, if necessary.
3. Put prepared ingredients (in separators or on grid, if necessary) and
the required quantity of water in the cooker.
4. Look through the steam vent and ensure it is clear.
5. Close the cooker.
6. Place the cooker on heat.
7. Place the pressure regulator once steam emerges from the steam vent.
8. Reduce the heat when the cooker reaches full operating pressure
and start timing the cooking of the recipe.
9. At the end of the pressure cooking time, remove the cooker from heat.
10. Release pressure, either gradually or immediately as needed.
11. Open pressure cooker.
12. Carry out post-pressure cooking operations, if any.
13. Serve and enjoy!
Ingredients
See page 15, Measurements, for information on weights and
•
measures.
The pressure cooker should not be filled more than its appropriate
•
capacity. See page 7, Product Information, and the Capacity/
Volumes chart on page 29.
Most foods that can be cooked with moist heat – boiled, steamed,
•
braised and stewed – are suitable for pressure cooking.
While adapting recipes to pressure cooking, care should be taken
•
not to add too much liquid – always ensuring there is enough
liquid for the entire cooking time (see page 13).
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.
Most roasts, large pieces of meat, whole birds, whole artichokes
•
and whole cauliflowers are too big to fit in the 2 Liter, 3 Liter and
4 Liter Futura.
Smaller individual pieces of food will cook faster than larger pieces
•
of the same food.
Cut food in even sizes for even cooking.
•
Ingredients requiring roughly the same cooking time can be cooked
•
together in a pressure cooker, 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:
1. Speed up cooking time by cutting food into smaller pieces and
by presoaking lentils, beans and cereals.
2. Slow down cooking time by cutting food into larger pieces and
by wrapping in foil.
3. Start longer-cooking ingredients first, interrupt pressure
cooking to add quicker-cooking ingredients and then complete
pressure cooking.
12
Page 14
Heat Source
The Futura can be used on domestic electric, gas, halogen, ceramic
•
and kerosene stoves. It is not suitable for induction stoves.
Use a burner to suit the size of the cooker – gas flames should not
•
lick the sides of the cooker and the hot plate of an electric stove
should be equal to or less than the diameter of the base of the
pressure cooker. When cooking in the 2 Liter and 3 Liter Futura on
a gas stove, use the small burner or do not exceed the medium heat
setting of a large burner.
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. This pressure cooker
must not be used on an industrial burner.
When cooking foods that may sprout such as pulses or legumes,
•
bring cooker to full operating pressure on medium heat and reduce
heat as soon as full pressure is reached. Remove cooker briefly from
heat if the steam seems to be evacuating too forcefully.
Frying Prior to 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.
After frying, remove cooker body from heat before adding liquid to
•
the cooker.
It is a safety requirement that deep-frying, involving more
•
than
1
/2 cup oil or frying for more than 20 minutes at a time,
is not done in the hard anodised pressure cooker.
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 and should not be counted as cooking liquid for steam. Cooking
liquid should always be water or a liquid which produces steam.
The minimum quantity of cooking liquid required is 1 cup/240 ml
•
for the first 10 minutes of pressure cooking time plus
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.
Foods such as meat, fish, poultry, tomatoes and other vegetables
•
give off juices during cooking (whereas pulses or legumes and rice
absorb liquid).
If you open the cooker and decide to pressure cook longer, always
•
check that there is enough cooking liquid to bring cooker back to
full pressure and cook the additional time.
The Futura Pressure Cooker should never be used as an oven for
•
dry heating or baking as it may reduce the strength of the metal.
Pressure Regulator
Allow steam to start issuing from the steam vent in a steady stream
•
before placing the pressure regulator (see page 10, point 3).
Reducing Heat
When the Futura has reached full operating pressure (see page 11,
•
point 5), reduce the heat to medium or lower such that you can
hear a low, gentle and steady sound of escape of steam from the
pressure regulator. The heat setting required varies according to
1
/2 cup/120 ml
13
Page 15
the type and quantity of food in the cooker and the stove.
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.
Timing
Reaching full operating pressure is also the signal to start timing
•
the recipe/food.
Use a kitchen timer or watch/clock. Exact timing is critical to
•
successful pressure cooking. Pressure cooking is much faster than
conventional cooking so timing errors have greater consequences.
If in doubt, cook for less time rather than more. It is possible to
correct undercooking by cooking or pressure cooking more.
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 this Manual 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 the charts signifies that the
•
pressure cooker is to be taken off the heat as soon as the pressure
cooker has reached full oper ating pressure.
Releasing Pressure
There are three methods to release pressure in the Futura pressure
cooker.
1. ‘’Allow to cool naturally’’ means to remove the cooker from heat
and leave it until the pressure has dropped to normal and the lid can be
opened. This takes from 10 to 20 minutes, depending on the type and
quantity of food and the size of the cooker. This method is required for
soups, legumes, recipes containing leavening agents and custards.
2. ‘’Release pressure immediately’’ means to remove the cooker from heat
and lightly press the fingertip control on the pressure regulator, allowing
steam to escape so the lid can be opened immediately. 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 or frothing foods as the food/liquid may come out of the steam vent.
3. ‘’Release pressure by placing cooker in about 4 inches/10 cm of cold
water in a basin or in a sink for a few minutes’’. For the 2 Liter Futura
place cooker in about 2 inches/5 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 and you
wish to open immediately.
Beyond the requirements discussed above, how to release pressure
is one of personal preference. Some cooks believe that the texture,
tenderness and taste of food, especially meat, are improved by releasing
pressure gradually using Method #1 above whenever possible.
Saving Energy
To obtain optimum energy efficiency while cooking with the Futura
pressure cooker:
1. Place the pressure regulator on the steam vent as soon as the steam
is coming out of the steam vent steadily (see page 10, Trial Run, point 3).
2. Reduce heat as soon as the Futura has reached full operating pressure
(see page 11, Trial Run, point 5). Reduce heat to a heat setting such
that there is a low, gentle and steady sound of escape of steam from the
pressure regulator (see page 11, Trial Run, point 6).
14
Page 16
Measurements
Volume
All measurements are level, not heaped.
Measurement Equivalent
1 teaspoon 5 ml
1
/2 tablespoon
1 tablespoon 3 teaspoons
1 teaspoon
1
1
/2 teaspoons
/
1
/4 cup 4 tablespoons
1
/3 cup 5 tablespoons +
/
80 ml
1
/2 cup 8 tablespoons
3
/4 cup 12 tablespoons
1 cup 16 tablespoons
4 cups 1 quart
/
960 ml
1 liter 1000 ml
Weight
28 g (rounded off to 30 g) 1 oz
450 g 16 oz
1 kg 2.2 lb
Metric Equivalent
/
1 lb
Length
Measurement Equivalent
1 inch 2.5 cm
1
/4 inch 6 mm
1
/2 inch 1.3 cm
3
/4 inch 1.9 cm
/
7.5 ml
15 ml
/
60 ml
/
120 ml
/
180 ml
/
240 ml
Abbreviations
tsp teaspoon
tbsp tablespoon
ml milliliter
oz ounce
lb pound
g gram
kg kilogram
cm centimetre
Abbreviation Equivalent
o
C degree Centigrade
o
F degree Fahrenheit
15
Page 17
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 the pressure cooking times when cooking food from different regions.
Cooking Rice
The basic steps to pressure cook rice are:
1. Pour water in cooker. Bring to boil on high heat. Add rice and
seasonings (if desired). Stir. It is also possible to add rice, water and
seasoning all together in the beginning.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and
cook the required time.
3. Remove cooker from heat. Release pressure according to the chart.
4. Open cooker. Fluff up rice gently with a fork to separate grains.
There are many varieties of rice and some amount of experimentation
with water and cooking time may be necessary to suit your taste.
Do not fill cooker more than half.
•
The grid is not required unless cooking rice in a mold.
•
Pick over rice to remove foreign objects. Wash rice by rinsing in
•
water until water is clear. Drain.
Various stocks, spices and flavourings may be added to rice.
•
Rice Pressure Cooking Chart
Rice (1 cup) Water Oil/Butter Pressure Cooking
Time in Minutes
Basmati Rice
Brown Rice 2 cups 18 Allow to cool 5 minutes and release pressure
White Rice
Wild Rice 3 cups 25 Release pressure immediately. Drain
1
/2 teaspoon salt optional
1
1
/8 cups
1
/2 cups
1
1 tablespoon 5 Allow to cool 5 minutes and release pressure
When frying rice, stir gently with a wooden spoon to avoid breaking
•
the grains.
1 cup of dry rice yields 2 to 3 cups cooked rice.
•
Some varieties of rice, especially white rice, froth out of the steam
•
vent unless they are cooked with oil or butter or in a mold.
To pressure cook Basmati rice in a mold, such as a metal bowl:
/
840 ml).
1
/8 cups
/
270 ml water in a mold (large
1. Put 1cup
enough to hold 3
2. Pour 1 cup
on grid.
3. Close cooker. Bring to full pressure on high heat. Reduce heat and
cook 3 minutes.
4. Remove cooker from heat. Allow to cool naturally 5 minutes. Press
fingertip control lightly to release pressure.
5. Open cooker.
3 Allow to cool 5 minutes and release pressure
/
200 g rice and 1
1
/2 cups
/
240 ml water in cooker. Put grid in cooker. Place mold
Pressure Release
16
Page 18
Meat and Poultry
Cooking time is affected by the thickness, the cut, the quality, the
•
preparation (boneless, rolled etc.) of the meat and personal
preference. The smaller the piece of meat, the greater its tenderness,
the higher the quality and the bigger the bone
cooking time required. Meat varies widely from region to region.
The times given in the chart are for specific cuts and should serve as
guides to be modified according to your ingredients, experience
and taste.
The pressure cooking time for large pieces of meat, called roasts, is
•
according to weight
shape and thickness of the roast affect the cooking time. Short, fat
roasts take longer to cook than long, flat roasts. Boneless and rolled
-
minutes of cooking per lb/kg of meat. The
-
the shorter the
roasts take longer to cook than roasts with bones. Allow enough
space around the roast in the cooker for steam circulation to ensure
even cooking. For a more “roasted” effect, cook roast on grid.
All the times in the Poultry Pressure Cooking Chart except turkey are
•
for poultry which has been lightly browned. The amount of
browning can affect the cooking time
longer the pressure cooking time. You may have to adjust the
cooking time to reflect the degree of browning you prefer.
Cooking times in the Poultry Pressure Cooking Chart are based on
•
medium-sized pieces of young poultry. Increase time when cooking
larger and/or older pieces.
-
the less the browning the
17
Page 19
Meat Pressure Cooking Chart
Meat Description Use
Grid?
Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Pressure Release
Beef Brisket (Corned Beef) No Fill to Half 20 per lb / 450 g Allow to cool naturally
Flank Steak stuffed and rolled No 1 cup 20 Allow to cool naturally
Ground Beef Patties 1 inch
Oxtail cut in pieces No
Roast (blade, chuck, round, rump) Yes 1 cup 20 per lb
Round (Swiss) Steak 1 inch
Shank Steak 1 inch
Short Ribs
Stew Meat (chuck, rib, round)
1
about 1
/2 inch
Tongue (fresh)
Veal Arm Steak
Roast (rump or shoulder) boned and rolled No 1 cup 15 per lb
/
2.5 cm thick
/
2.5 cm thick No 1 cup 22 Allow to cool naturally
/
2.5 cm thick No 1 cup 30 Allow to cool naturally
Yes
Yes
/
3.8 cm cubes
No 1 cup 14 Allow to cool naturally
No Fill to Half 60 Allow to cool naturally
1
/2 inch
/
1
/2 inch
1
1.3 cm thick
/
3.8 cm thick
No 1 cup 12 Allow to cool naturally
No 1 cup 20 Allow to cool naturally
3
/4 cup
1
/2 cups
1
1
1
/2 cups
5 Release pressure immediately
45
/
450 g Allow to cool naturally
Allow to cool 5 minutes and
release pressure immediately
30 Allow to cool naturally
/
450 g Allow to cool naturally
Shank No 1 cup 20 Allow to cool naturally
/
Stew Meat about 1 inch
Lamb Leg Yes 1 cup 11 per lb
/
Shank about 1lb
450 g
Shoulder Chops 1 inch
Stew Meat (shoulder) 1
Pork Boneless Loin Roast Yes 1 cup 15 per lb
Boneless Shoulder Roast Ye s 1 cup 20 per lb
Chops 1 inch
Spareribs
Stew Meat 1
1
/2 inch
2.5 cm cubes
/
2.5 cm thick Yes 1 cup 18 Allow to cool naturally
1
/2
inch / 3.8 cm cubes
/
2.5 cm thick Yes 1 cup 15 Allow to cool naturally
1
/2 inch
/
1.3 cm thick
/
3.8 cm cubes
No 1 cup 10
No
1
1
/2 cups
No 1 cup 10 - 12 Allow to cool naturally
Yes 1 cup 10 Allow to cool naturally
Yes
1
1
/2 cups
No 1 cup 14 Allow to cool naturally
-
12 Allow to cool naturally
/
450 g Allow to cool naturally
30 Allow to cool naturally
/
450 g Allow to cool naturally
/
450 g Allow to cool naturally
20 Allow to cool naturally
18
Page 20
19
Poultry Pressure Cooking Chart
Poultry Description Use
Grid?
Chicken Pieces Ye s 7 Allow to cool naturally
Yes
/
Whole Fryer (3 lb
Duck (domestic)
Rock Cornish Hen
Turkey
Water: 1 cup for all of the above.
Pieces No 13
Whole (1
Breast half (2
Thigh No 20 Allow to cool naturally
Leg No 20 Allow to cool naturally
1
/4 lb
1.4 kg) No 11 Allow to cool naturally
/
560 g) stuffed
1
/2 lb
/
1.1 kg)
Yes 12
Yes 28 Allow to cool naturally
Pressure Cooking
Time in Minutes
9
-
15 Allow to cool naturally
-
15 Allow to cool naturally
Pressure Release
Release pressure immediately
Seafood Pressure Cooking Chart
Seafood Shape and Size Water in
Pressure Cooker
Cod
Halibut
Ocean Perch
Red Snapper
Salmon Steak
Scallops
Sole Fillet
Trout
Tuna
For each item: Use grid and release pressure
•
immediately.
When pressure cooking seafood, even a few
•
extra seconds can overcook. Do not leave the
3
Fillet
Steak 1 inch
Fillet
Fillet
Small, whole (10 oz
Steak
/4 inch
1 inch
3
/4 inch
3
/4 inch
1 inch
1
1
/4 inch
1
/2 inch
3
/4 inch
/
1.9 cm to
/
2.5 cm thick
/
2.5 cm thick
/
1.9 cm thick
/
1.9 cm thick
/
2.5 cm thick
1
/2 inch
/
/
/
1.9 cm thick
/
–
6 mm thick
1.3 cm thick
3.8 cm thick
/
280 g)
3
/4 cup
1 cup
3
/4 cup
3
/4 cup
1 cup
1 cup
3
/4 cup
3
/4 cup
3
/4 cup
3
/4 cup
3
/4 cup
cooker once it is on the heat – cooking times are so
short. Pressure cook seafood without delays: time
accurately, remove cooker from heat quickly and
release pressure immediately.
Pressure Cooking
Time in Minutes
3
6
2
2
6
9
1
-
2
0
1
4
3
Page 21
Vegetable Pressure Cooking Chart
Vegetable Description
Artichokes
Asparagus
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Whole stems cut short
Tough ends removed
Whole unpeeled, root and 1 inch
of stem remaining
Flowerettes
Full stalks stems scored
Whole ends trimmed 1 cup 3
Quartered 1 cup 5 – 6 depending on size
Sliced (foil on grid)
Whole baby or large cut into halves lengthwise
/
2.5 cm
Water in
Pressure Cooker
1
/2 cups
1
1
/2 cup
small 1 cup 10
medium
1
/2 cups
1
1
/2 cup
1
/2 cup
1
/2 cup
1
/2 cup
Pressure Cooking
Time in Minutes
11
1 – 2 depending on size
12 – 16 depending on size
1
2
1
2
Whole 1 cup 4 – 7 depending on size
Cauliflower
Flowerettes
1
/2 cup
2
Whole small stems and leaves removed, core hollowed 1 cup 5
Celery
Collards
/
Cut into 1 inch
2.5 cm pieces
Stems (spines removed) cut crosswise in 1 inch / 2.5 cm pieces
1
/2 cup
1 cup 5
2
Corn on the Cob Whole 1 cup 4 – 5 depending on size and
tenderness
Eggplant
Cut into
1
/2 inch
/
1.3 cm slices
Green Beans Whole ends trimmed
1
/2 cup
1
/2 cup
0
1 – 2 depending on
tenderness
Cut into 1 inch
/
2.5 cm pieces
1
/2 cup
0 – 1 depending on
tenderness
Chart continued
20
Page 22
Vegetable Pressure Cooking Chart
Vegetable Description Water in
Pressure Cooker
Kale Cut in 1 inch / 2.5 cm sections
Kohlrabi
Mustard Greens Stalks removed
Onions Whole small
Parsnips
Peas Shelled (foil on grid)
Potatoes
Rutabagas Cut into 1 inch
Spinach Stalks removed
Squash, Acorn Halved, seeds removed
Squash, Zucchini
Sweet Potatoes Halved lengthwise
Turnips
Cut into
Whole
Cut into 1 inch
Cut into
Peeled and cut into 1
Whole peeled
Cut into
Cut into
1
/2 inch
1
/2 inch
or
unpeeled
1
/2 inch
1
/2 inch
/
1.3 cm slices
/
2.5 cm pieces
small
medium
/
1.3 cm slices
1
/2 inch
small (3 oz
medium (5 oz
/
2.5 cm pieces
/
1.3 cm slices
/
1.3 cm slices or 1 inch / 2.5 cm pieces
/
3.8 cm pieces
/
85 g)
/
140 g)
1
1 cup 4
1
1 cup 5
1 cup 8 – 10 depending on size
1 cup 3 – 4 depending on size
1
1
1
1 cup 6
1 cup 10
1
1
1 cup 5
1
1 cup 7
1
1 cup 6 – 8 depending on size
1 cup
/2 cup
/2 cup
/2 cup
/2 cup
/2 cup
/2 cups
/2 cup
/2 cup
Pressure Cooking
Time in Minutes
2
2
1
2
2
15
0
1 – 2 depending on size
3 – 4 depending on
tenderness
21
For each item:
•
-
Use grid.
-
Release pressure immediately.
Times given in the chart are for fresh vegetables. For old and tough vegetables, increase
•
zero pressure cooking time up to 1 minute, other times up to double.
When pressure cooking vegetables with short pressure cooking times of 0 to 2 minutes
•
1
/2 cup water do not leave the cooker once it is on heat. Pressure cook without delays:
and
time accurately, remove cooker from heat quickly and release pressure immediately.
Page 23
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 6 14
Anasazi Beans 5 22
Black (Turtle) Beans 7 23
Black-eyed Beans 6 15
Cranberry Beans 10 30
Flageolet Beans 10 23
Garbanzo Beans (Chickpeas) 12 48
Great Northern Beans 5 35
Kidney Beans 11 40
Lentils Do not soak 6
Mung Beans Do not soak 8
Pinto Beans 6 30
Red Beans 6 30
Scarlet Runner Beans 12 22
Small Navy Beans 5 30
Soybeans (Add 2 tablespoons vegetable
oil to reduce frothing.)
Do not pressure cook lima beans.
•
Always ensure there is enough water to last the entire pressure cooking time.
•
See page 13, Water.
To cook legumes in the 2 Liter Futura see chart on page 24; in addition read the following
•
instructions.
For each item: Water: 3 cups. Allow to cool naturally.
•
25 50
Legumes tend to foam while cooking. This can be messy and/or block the steam vent unless you FOLLOW THE
INSTRUCTIONS GIVEN ON THE NEXT PAGE.
22
Page 24
Precautions
Never fill cooker more than half. If frothing occurs, reduce
•
quantity by a further 10%. Legumes expand when cooked and
absorb water. Do not reduce water quantity below 1
Measure legumes. Pick over to remove stones, dirt and shriveled,
•
broken pieces and wash before cooking. To wash: place legumes
in a bowl. Cover with water and agitate gently. Remove and
discard floating pieces. Tip bowl to one side to drain off water,
keeping one hand on the edge of the bowl to prevent legumes
spilling. Repeat several times.
Most varieties of beans yield about 2
•
1 cup dry beans.
1
/2 cups cooked beans for every
1
/2 cups.
Soaking Legumes
You may or may not soak most legumes before pressure cooking.
Soaked legumes cook more evenly, more quickly and may taste better.
Soaking legumes and then discarding the soaking water can reduce the
water soluble complex sugars which may cause the discomfort some
people experience digesting legumes. If you soak legumes, adding
1 tablespoon of vegetable oil for each cup of legumes while pressure
cooking helps reduce frothing. Unsoaked legumes froth less and hold
their shape better. Some legumes also retain more of their colour when
unsoaked. Two methods of soaking are:
1. To soak overnight: Put legumes in double their volume (enough to
cover) of cold water overnight.
2. To soak one hour: Put legumes in a pan. Pour boiling water over
legumes until they are covered by 1 inch/2.5 cm. Cover the pan and
allow to stand 1 hour.
Drain and rinse legumes. Remove any floating, loose skins
before cooking.
Pressure Cooking Legumes
1. Put legumes and water in cooker. The grid is not required.
A standard proportion is 3 cups of water for every 1 cup of legumes.
The quantity of water can be reduced or increased according to your
experience. Be sure the legumes are well covered with water. Legumes
absorb water while cooking. Do not fill cooker more than half.
2. Adding 1 tablespoon of vegetable oil for every cup of legumes helps
reduce frothing – especially with soaked beans. Add 2 tablespoons of
oil for every 1 cup of soybeans. Salt and acidic foods such as tomatoes,
ketchup, lemon juice, vinegar and molasses cause the skins of the beans
to harden and extend the cooking times substantially. These are not
ordinarily added while cooking. You may add flavourings such as
1 clove garlic (minced or whole), 1 bay leaf and/or a whole onion,
according to your taste.
3. Boil. Skim off any scum with a slotted spoon. Close cooker. Bring
to full pressure on medium heat. Reduce heat immediately when
full pressure has been reached to prevent frothing. Remove cooker
briefly from heat if the steam seems to be evacuating too forcefully.
Heat should be the minimum necessary to maintain pressure.
4. Time according to the chart. The times given are approximate – the
variety of legume, freshness, growing conditions affect cooking time.
Cook until ALL the legumes are cooked. Beans should be cooked until
they can be squeezed with thumb and finger or mashed with your tongue
against the roof of your mouth quite easily. Do not eat legumes which
are undercooked. The times given in the chart are for ‘’just cooked’’
legumes. Cook longer when softer legumes are required, as for purées
and soups.
5. When cooking is complete, remove cooker from heat and allow to
cool naturally or place cooker in about 4 inches/10 cm (2 inches/5 cm
for the 2 Liter Futura) of cold water in a basin or in a sink for a few
23
Page 25
minutes. NEVER release pressure by pressing fingertip control of
the pressure regulator. Open cooker. Check doneness. If necessary,
done. We do not recommend bringing soybeans back to pressure as
they tend to froth out of the steam vent. Drain.
bring back to pressure and cook more or simmer without the lid until
Legume Pressure Cooking Chart for the 2 Liter Futura Pressure Cooker
When cooking in the 2 Liter Futura use the chart below instead of the chart on page 22. This chart was compiled in our Indian
Test Kitchen especially for the 2 Liter Futura.
Legume Quantity Soaked Unsoaked
Water Pressure Cooking Water Pressure Cooking
Quantity Time in Minutes Quantity Time in Minutes
Black-eyed Beans
Garbanzo Beans (Chickpeas)
Great Northern Beans
Kidney Beans
Lentils
Pinto Beans
Red Beans
Small Navy Beans
Soybeans (Add 1 tablespoon
vegetable oil to reduce frothing.)
3
/4 cup 11/2 cups 6 21/2 cups 15
3
/4 cup 11/2 cups 12 3 cups 48
3
/4 cup 2 cups 5 3 cups 35
3
/4 cup 2 cups 11 3 cups 40
3
/4 cup Do not soak 23/4 cups 6
3
/4 cup 2 cups 6 21/2 cups 30
3
/4 cup 2 cups 6 21/2 cups 30
3
/4 cup 2 cups 5 3
3
/4 cup 2 cups 25 21/4
cups 30
cups 50
To cook Indian tuvar dal: Cook no more than
•
1
1
/4 cups water with 1/2 teaspoon salt plus
plus
1
/2 teaspoon vegetable oil. Do soak dal (in enough water to
1
/2 cup tuvar dal and
1
/8 teaspoon turmeric
cover dal) for 15 minutes before pressure cooking. Bring to full
pressure on medium heat, reduce heat to low immediately. Pressure
cooking time is 3 minutes, then allow cooker to cool naturally.
Cooking moong dal is not recommended in the 2 Liter Futura.
•
24
Page 26
Using Grid, Separators and Molds
Every Futura Pressure Cooker comes with a grid. The grid is used
for minimising the contact between food and the cooking liquid and/or
the base. Separators are made for all sizes of Futura pressure cookers
except the 2 Liter and 3 Liter Futura and are an optional accessory. The
separators along with a stand for convenient stacking can be used for
cooking two dishes at a time.
SEPARATOR SET AND GRID
Grid
Use the grid to steam food above the water when you so desire it
•
(rather than immersed in liquid with flavours blending).
Use the grid when steaming foods in molds or other containers.
•
Use the grid to separate layers of food and to stack custard cups
•
(not provided), always ensuring that the cooker is no more than
two-thirds full.
GRID TO STEAM FOOD GRID AS A COASTER
The height of the grid is about
•
be taken into consideration when calculating how much remaining
space is available for food.
The grid should not be used when cooking soups, stews, rice dishes,
•
dals, pulses or legumes and similar foods.
Use grid as a coaster or pad for the hot cooker body (except on
•
fine furniture).
Separators
In the base of the cooker use a minimum 1 cup/240ml water for the
•
first 10 minutes of pressure cooking time plus
every subsequent 10 minutes or part thereof.
Each separator can be used individually with or without the stand.
•
Place separator on grid if using without the stand. When using
separators with the stand, do not use the grid.
Separators can be used for steaming foods which are to be kept
•
out of water.
Reheating/Thawing. Separators can be used to reheat food,
•
including precooked frozen food, in the cooker. To reheat food
in a separator/mold: put food in the separator/mold. Cover with
aluminium foil unless steam/moisture will improve the food. Cooked
rice, for instance, should be reheated uncovered. Estimate the
cooking time according to the type, size, volume and temperature
of the food to be heated. A separator full of cooked rice will require
2 minutes pressure cooking time. A commercially-prepared
individual frozen meal requires about 10 minutes at pressure. With
experience you will be able to judge the time. Add water according
to the cooking time. Put grid in cooker. Place separator/mold on
1
/2 inch/1.3 cm. This height should
1
/2 cup/120 ml for
25
Page 27
grid. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook. Remove cooker from heat. Release pressure immediately.
When required, cover the mold with foil or a double thickness of
•
greaseproof paper and tie securely.
Molds
Some recipes such as pâtés and desserts such as custards, steamed
•
puddings and fruit crumbles require cooking in a mold (not provided)
which is put inside the cooker. Foods such as rice, lentils and fish
may also be cooked in molds.
A Futura mold (1 Liter/1 Quart) is available separately as an accessory.
•
It is made of hard anodised aluminium. It fits inside all sizes of
Futura pressure cookers except the 2 Liter, 3 Liter and 4 Liter.
FUTURA MOLD
Molds made of oven-proof metal, glass or ceramic can also be used
•
if they fit inside the cooker.
A handle made from string is useful for transferring molds in and
•
out of the cooker.
In the base of the cooker use a minimum 1 cup/240 ml water for
•
the first 10 minutes of pressure cooking time plus
for every subsequent 10 minutes or part thereof.
To reheat food in molds, see page 25, Reheating/Thawing.
•
1
/2 cup/120 ml
A mold should fit inside the cooker such that the top of the mold
•
(when placed on the grid) is not above two-thirds up the cooker
body.
Molds should be placed on the grid.
•
26
Page 28
Care and Cleaning
For the Futura Stainless Steel Pressure Cooker: all the information
in this section applies to the Futura Stainless Steel cooker except as
stated on pages 30 and 31.
To get the best use from your Futura Pressure Cooker, observe the
following directions.
Body and Lid
Remove label, wash, rinse and dry cooker before use (do not wash
•
in a dishwasher).
Remove any adhesive with 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 KNOCK
PRECISELY CONTOURED RIM
Do not leave food or water in the cooker for more than 8 hours.
•
Do not leave the cooker lying in water or with dirty dishes for
long. 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. First
add the liquid, warm it, then add the salt and stir until the salt is
completely dissolved.
DO NOT KNOCK
PRECISELY CONTOURED LID CURL
Handles
Plastic handles are liable to break under a blow.
•
Do not attempt to remove the “play“ provided for the lid handle bar
•
where it is attached to the lid. The
Rubber Sealing Ring
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 stops the leak.
General Cleaning
DO NOT WASH PRESSURE COOKER OR ANY OF ITS PARTS IN A
•
DISHWASHER.
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. The pressure regulator can
be cleaned with a jet of water to clear the holes inside. Rinse and
wipe dry.
Carefully remove the sealing ring when washing the lid. Gently
•
wipe or wash and rinse the sealing ring without stretching it. If
food is lodged in the lid curl, remove the sealing ring and clean
the lid curl with the short end of the cleaning brush (described
alongside). Dry lid and sealing ring thoroughly before reassembling.
“play“ is essential for proper sealing.
27
Page 29
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.
A special cleaning brush is supplied along with the Futura. 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.
CLEANING BETWEEN HANDLE AND LID CLEANING AROUND STEAM VENT
Metallic marks – most often from gas stove pan supports – may
•
appear on the 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, you may try the following
•
method: Tackle them while they are still fresh. Soak in hot water.
Make a thick paste of a chlorine-base kitchen cleanser and apply it
to the surface. Wait 5 to 10 minutes, then scour lightly with a fine
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. If food is badly stuck or burned the following
procedure helps dislodge food particles and makes cleaning easier:
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. For stubborn spots, a fine
soap-impregnated steel wool pad may be used gently.
CLEANING THE PRESSURE REGULATOR CLEANING THE LID CURL
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.
•
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How to Prevent Unnecessary Fusing of the Safety Valve
1. Check that the steam vent is clear by looking through it.
2
2. Do not fill the cooker more than
than half; for foods that froth/sprout, not more than one-third).
3. Do put enough water for the cooking time. (Check water quantities
in this Manual.)
4. Do not place the pressure cooker on an industrial burner or
stove – use only a domestic stove.
5. Do reduce heat to medium or lower when the pressure cooker
reaches ‘’Full Operating Pressure’’ (See page 11, Trial Run).
6. Do take the pressure cooker off the stove when the cooking time is
complete.
/3 (for liquid foods, not more
Replaceable Parts
Always use genuine Futura spare parts for your safety and the
•
durability of the cooker. See page 32 for Parts and Service and
page 33 for Do-it-Yourself Repairs.
Capacity/Volumes for the Futura Pressure Cookers
Size of Two-Third Half One-Third
Pressure Cooker Capacity Capacity Capacity
2 Liter 5 cups (1.2 liters) 4 cups (1 liter) 2
3 Liter 7
The volumes of the two-thirds, half and
one-third capacities are given in cups and liters.
4 Liter 11 cups (2.6 liters) 8 cups (2 liters) 5
5 Liter 13
5.5 Liter 14
6 Liter 16
7 Liter 19 cups (4.5 liters) 14 cups (3.4 liters) 9
9 Liter 25 cups (6 liters) 19 cups
What to Do if This Happens
If This Happens... Cause Remedy
Steam leaks around Lid not centralized Centralize the lid
edge of lid
Sealing ring not Check the sealing
seated properly ring and adjust the
seating properly
Safety valve fused
cooking liquid
blocked
1
/2 cups (1.8 liters) 61/4 cups (1.5 liters) 4 cups (1 liter)
1
/2 cups (3.2 liters) 10 cups (2.4 liters) 7 cups (1.7 liters)
1
/2 cups (3.5 liters) 111/2 cups (2.7 liters) 71/2 cups (1.8 liters)
1
/2 cups (4 liters) 121/2 cups (3 liters) 8 cups (2 liters)
Dent on lid or rim Repair or replace
of cooker dented part
Sealing ring is Replace sealing ring
worn-out or distorted
Insufficient water/ Replace safety valve
•
Steam vent
•
Excess heat
•
1
/2 cups (0.6 liter)
1
/2 cups (1.3 liters)
1
/2 cups (2.3 liters)
(4.5 liters) 12
1
/2 cups (3 liters)
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Special Instructions for the Futura Stainless Steel Pressure Cooker
The information in this section is for the Futura Stainless Steel
pressure cooker. All the information in this Manual applies to the Futura
Stainless Steel pressure cooker except when Futura hard anodised
equipment is specifically mentioned or except as stated in this section.
CAUTION
Never heat the Futura Stainless Steel Pressure Cooker without
•
food or water in the cooker. Doing so may permanently damage
the cooker.
Always reduce the heat once full operating pressure is reached.
•
Cooking on high heat after full operating pressure has been
reached may cause food to burn and/or the cooker to boil dry.
Tips to Prevent Burning
High heat can cause some foods to stick and burn. Reduce heat if
•
you find that food is sticking – especially while frying. While cooking
rice or pilaf, do not reduce heat while bringing the cooker to full
operating pressure.
If using gas heat, ensure that the burner is properly clean and
•
efficient. Protect the flame from drafts or fans.
After frying and/or before bringing the cooker to full pressure on
•
high heat, stir to remove any frying or other residue attached to base.
Care and Cleaning
Follow the instructions on pages 27 and 28 except for the following:
2. General Cleaning
First paragraph: Same change as for Body and Lid.
3. Baked-on Stains
a. Second paragraph: Use a chlorine-free kitchen cleanser instead
of a chlorine-base cleanser as free chlorine can adversely affect
stainless steel.
b. Add the following: Do not use steel wool or harsh cleaning
pads on the exterior of the cooker as they can scratch the finish.
Stains
To remove rainbow-coloured stains and cloudiness, dullness and
white marks:
– Clean with a stainless steel cleanser or
– Wipe vinegar or lemon juice on the stain, allow to stand about
5 minutes and then clean cooker with a non-abrasive cleansing
powder and
– Wash and dry.
These stains do not affect the food or the cooker and may disappear
after further cooking.
Blue and/or golden stains can be caused by overheating and may
be removed with the methods mentioned in the preceding paragraphs.
1. Body and Lid
First paragraph: The stainless steel cooker body and grid may
be washed in a dishwasher but this may dull the mirror finish. Do
not put the lid, sealing ring or pressure regulator in the dishwasher.
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Removing the Black Residue of Burned Food from
Stainless Steel Pressure Cookers
Burned black residue may be removed from inside the cooker as
follows:
1. Pour a solution of hot water and liquid detergent in cooker sufficient
to cover the black residue. Allow to stand for one hour.
2. Rinse and dry.
3. Scour with a circular motion with a fine steel wool cleaning pad
and a cleansing powder or stainless steel cleanser, pushing down hard
till residue is removed.
4. Rinse and dry.
If your cooker is still not clean, try one of the following procedures:
Soak the cooker for 2 hours in a solution of 1 tablespoon/15 ml
•
baking soda per cup/240 ml of water sufficient to cover the black
residue. Drain.
With an efficient exhaust system over your heat source or in a
•
well-ventilated room (as detergent fumes can be irritating), add
1 tablespoon/15 ml dishwasher detergent powder in 3 cups/720 ml
of water in the cooker. Bring to boil, reduce heat and simmer
15 minutes. Allow solution to cool in the cooker. Drain.
In either case, carry out steps 2 to 4 as stated above.
Do not use this procedure for the mirror-polished exterior of the
cooker.
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Parts and Service
For spare parts and/or assistance, contact:
Hawkins Cookers Limited
Maker Tower F 101, Cuffe Parade
Mumbai 400 005, India
FAX (91 22) 2218 1190
EMAIL conserve@hawkinscookers.com
WEBSITE www.hawkinscookers.com
Please refer to the website for locating a
suitable parts or service provider nearest to
you. Should you not find your country listed
there, please do contact us at the address above.
Some Parts and Their Codes
PRESSURE REGULATOR
F10 - 14 F59 - 01
SEALING RING
F10 - 16
SAFETY VALVE
F10 - 12
SAFETY VALVE FOR
STAINLESS STEEL FUTURA
LONG BODY HANDLE
WITH SCREW, NUT &
SPRING WASHER
SHORT BODY HANDLE
WITH SCREW & NUT
F59 - 04
LID PLASTIC HANDLE
WITH STAINLESS
STEEL SCREWS
F19 - 08
F50 - 12
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Do-it-Yourself Repairs
Sealing Ring Replacement
If leakage develops along the rim of the cooker body which is not
due to the misalignment of the lid or a dent on the rim or lid curl, the
sealing ring needs to be replaced. This is simply done by changing it
with a replacement genuine Futura sealing ring to fit the size of your
Futura (see page 8).
Safety Valve Replacement
1. Get a genuine Futura safety valve. The two parts of the safety valve are:
VALVE WASHER
2. The ring end of a
or open end of a
the safety valve.
3. A food compatible glue is recommended.
4. Remove the pressure regulator from lid.
TO REMOVE
With one hand, hold and brace the lid upside down on a soft surface
such as a folded kitchen cloth or a
rubber mat. Take care not to bend
or warp the lid curl. Do not hold
the lid by the handle. With the
other hand, place a spanner on the
used safety valve and unscrew
the safety valve in the direction
(anti-clockwise) shown by the two
arrows marked on the safety valve.
Remove safety valve and washer. Discard; do not reuse either part.
3
/4 inch/19 mm offset spanner/wrench or the ring
3
/4 inch/19 mm spanner is recommended to replace
TO REPLACE
1. Clean and dry the area (called the safety valve body) from which the
used safety valve was unscrewed and into which the replacement safety
valve will be screwed.
2. Place the replacement washer over the replacement safety valve as
shown below.
3. Hold the valve with the washer
on it as shown above and apply a
small amount of food compatible
glue on the valve threads. Holding
the safety valve with the threads
pointing into the safety valve body,
screw the valve (with washer)
clockwise into the safety valve body.
Tighten clockwise with spanner.
Replacement of Plastic Handles
The short body handle, the long body handle and the lid handle are
all replaceable by unscrewing the existing handle and screwing on a
replacement handle. Clean any accumulated dirt from the area before
attaching the new handle.
If the long body handle or the short body handle is difficult to
unscrew, a second person holding the cooker body firmly while one
person turns the handle screw anti-clockwise will make it easier.
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For most sizes of the Futura Pressure Cooker, the plastic handles
need a nut and screw to be fixed. The nut and screw come with the
plastic handles.
Before unscrewing the lid handle, remove the pressure regulator
and put the lid on a soft surface such as a soft cloth to avoid damaging
the lid and metal handle. Unscrew the screws holding the old handle.
Place the new handle in position and screw it on. The lid handle is
screwed on directly into the metal threads molded into the plastic handle.
The screw towards the end of the handle also holds the latch.
REPLACING THE LONG BODY HANDLE
REPLACING THE SHORT BODY HANDLE
In the case of each of the body handles for all sizes of Futura (except
the 2 Liter, 3 Liter and the hard anodised 4 Liter), the nut has to be
placed between the bracket and the body of the cooker. Then the plastic
handle should be put in place and screwed tight.
PLACING THE NUT
FOR THE LONG HANDLE
PLACING THE NUT
FOR THE SHORT HANDLE
There is no nut for the 2 Liter, 3 Liter and the hard anodised 4 Liter
Futura pressure cooker body handles; attach each handle directly into
the bracket with the screw.
REPLACING THE LID HANDLE
SCREW WHICH HOLDS LATCH
AND HANDLE
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Space for Your Notes/Recipes
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