Hawkins Ekobase User Manual

Instruction Manual

Suitable for

Hawkins Ekobase

How to Close the Hawkins

How to Open the Hawkins

1. Hold lid just above cooker body.

Lid handle must be at right angle to
body handle.

3. Move lid handle towards

long body handle.

5. Place the lid handle bar on the

pivot. Centralize lid. Squeeze lid
handle and body handle together.

2. Tilt lid into cooker and move lid away

from you to wall of cooker body.

4. Lower rest of lid into cooker body by

slight twist of wrist of hand
holding lid handle.

6. Push the locking loop to latch

securely.

1. Squeeze handles together.

Release locking loop.

3. ...raise lid edge out of cooker body

with a slight twist of wrist of hand
holding lid handle.

5. Move lid out towards you.

2. Pushing lid towards far wall of cooker

body, move lid handle away from you
half way to the right angle and...

4. Move lid handle further away until

at right angle to body handle.

DIAGRAM OF COOKER PARTS ON PAGE 5.
FURTHER TIPS ON PAGE 8.

Hawkins Cookers Limited

PO BOX 16083, MUMBAI 400 005, INDIA

FAX [phone]

EMAIL [e-mail]

PRESSURE COOKER
INSTRUCTION MANUAL

with 7 tested recipes

Hawkins Cookers Limited is the proprietor of the trademarks Hawkins and Ekobase in India and in various other countries throughout the world.
2008 Copyright reserved by Hawkins Cookers Limited. All Rights Reserved. Edited and published by Neil Vasudeva on behalf of Hawkins Cookers Limited,
Maker Tower F-101, Cuffe Parade, Mumbai 400 005, India and printed at __________.

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. Do not place the pressure cooker in a
heated oven.

5. Do not wash in a dishwasher.

6. Extreme caution must be used when

moving a pressure cooker containing hot
liquids.

7. Do not use pressure cooker for other than
intended use.

8. This appliance cooks under pressure of
103 kPa (15 lbs/in
in scalding injury. Do not use the unit unless it
is properly closed. See "How to Close the
Hawkins" on the inside front cover.

9. Always check that the steam vent is
clear immediately before closing the lid for
pressure cooking.

10. The pressure regulator is an accurately
weighted device to regulate operating pressure.
Never place anything over the pressure
regulator while cooking.

11. 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
"Operating Instructions" on page 9.

12. 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.

2

13. Do not fill the unit over
cooking foods that expand during cooking such
as rice or dried vegetables, do not fill the unit

1

/2 full. When cooking dal/pulses which

over
sprout, never fill the cooker more than
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 6.

14. 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.

15. When the normal operating pressure is
reached, turn the heat down so all the liquid,
which creates the steam, does not evaporate.

16. 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

/3 full. When

1

/3 full.

-

still pressurized
pressure in the cooker can be hazardous. See
"Operating Instructions" on pages 14 and 15.

17. Never lift pressure regulator for reducing
pressure in the case of liquid or frothing foods.

18. Do not use this pressure cooker for
pressure frying with oil.

19. Never use the 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.

20. The safety valve is fusible type and operates
automatically in the event of excess pressure.
If activated, please shut off the heat. When
cool, replace the safety valve with a genuine
Hawkins safety valve. See page 31.

21. Do not attempt to make any changes to
the pressure regulator and safety valve. Repairs
other than the replacement of sealing ring,
body handles, safety valve and the pressure
regulator must be done only by an authorised
service centre/representative. All replacement
parts must be genuine Hawkins parts.

22. 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.

SAVE THESE

23.

do not force it open. Any

INSTRUCTIONS.

2

CONTENTS

PAGE

IMPORTANT SAFEGUARDS 2

OPERATING INSTRUCTIONS 4

Useful General Information 4

Parts of the Hawkins Pressure Cooker 5

Product Information 6

Trial Run 9

Easy Tips for Better Cooking 11

Measurements 17

Cooking Rice 18

Cooking Dal 19

Pressure Cooking Charts 20

Rice 20

Meat 21

Poultry 22

Vegetables 23

Legumes 25

Seafood 27

PAGE

RECIPES

Minestrone Soup 33

Tomato Soup 34

Vegetable Stock 34

Lamb Stew 35

Braised Chicken 36

Spanish Rice Casserole 36

Crème Caramel 37

Care and Cleaning 28

Parts, Do-it-Yourself Repairs and Service 30

3

OPERATING INSTRUCTIONS

Useful General Information

Principles of Pressure Cooking

Ordinary open-pot cooking is done at the boiling point of water
which produces steam at sea level at 100oC (212oF). 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, tenderizing it, infusing it with flavour, preserving nutrients, colour,
texture and juices and cooking much faster. The Hawkins Pressure Cooker
cooks food at 121
(1 kg per square cm).

o

C (250oF) at a pressure of 15 lb per square inch

Benefits of Hawkins Pressure Cooking

Hawkins 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 super-heated steam may better
evoke the natural flavours of the food
wide range of foods, whether parts of recipes or entire meals, can be
cooked in your Hawkins.

-

producing delicious results. A

Advantages of Hawkins

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.

Better Pressure Regulation

New Improved Pressure Regulator/Vent Weight regulates

•

pressure better, cooks faster, saves more fuel, is easier to insert
and remove and reduces dal sprouting.

Trouble-Free

Longer Lasting Sealing Ring/Gasket. 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.

Rust Proof Components. The Hawkins Pressure Cooker

•

has special metal alloy handle bar and handle brackets to
withstand rust.

4

The Hawkins Ekobase Pressure Cooker

The Hawkins Ekobase Pressure Cooker has a black, hard anodized,
extra thick (6.35 mm thick), energy-efficient base. The "double-thick"
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. The hard anodized base
will not tarnish, pit or corrode.

Using Your Own Recipes

We recommend the recipes we have actually tested and
included in this Manual. Once you are familiar with cooking
with your Hawkins Pressure Cooker, you may adapt recipes
from other cookbooks or use your own, making sure that you
adjust cooking time, food and water quantities as may be needed
(see Easy Tips for Better Cooking pages 11 to 16).

All the instructions and illustrations in this Manual apply to the
Hawkins Ekobase even though the photographs and drawings are of
the Hawkins Classic model.

Parts of the Hawkins Pressure Cooker

PRESSURE REGULATOR/VENT WEIGHT

STEAM VENT/VENT TUBE

LID

SEALING RING/GASKET

SUBSIDIARY HANDLE

COOKER BODY

DO NOT ATTEMPT TO COOK IN THE HAWKINS WITHOUT FIRST
READING CAREFULLY THE REMAINING INSTRUCTIONS.

SAFETY VALVE

LID HANDLE BAR

LID HANDLE

LOCKING LOOP

PIVOT

BODY HANDLE

STUDS AND SCREWS

GRID

5

Product Information

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 (5¼ quarts) Hawkins the two-thirds capacity is about
13½ cups/3.2 litres, half capacity is about 10 cups/2.4 litres and
one-third capacity is about 6½ cups/1.6 litres.

The pressure regulator automatically maintains the cooking

pressure of about 15 pounds per square inch (1 kg per square cm).
The pressure regulator has to 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.

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.

CAPACITY FOR SOLID FOODS:

TWO-THIRDS FULL

6

CAPACITY FOR LIQUID OR

FROTHING FOODS: HALF FULL

On the underside of the lid, the steam vent nut secures the

steam vent. The steam vent nut has seven 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.

UNDERSIDE OF LID

STEAM VENT NUT

SAFETY VALVE

RIVETS

LOCKING LOOP

LID HANDLE

LID HANDLE BAR

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 melts at the required temperature and releases
pressure. The safety valve can be replaced as shown on page 31.

The lid handle bar is so attached to the lid that there is extra
space for deliberate “play” or movement. This ensures better
sealing of the lid with the rim of the cooker body.

MOVEMENT OF LID HANDLE BAR:

LID

SIDE VIEW

STEAM VENT

LID HANDLE BAR

MOVEMENT OF LID HANDLE BAR:

LID

FRONT VIEW

STEAM VENT

LID HANDLE BAR

The steam vent seats the pressure regulator and is the outlet for
excess steam. The steam vent is also the point at which the lid handle
is connected to the lid.

The lid comes assembled with the detachable rubber sealing ring.

It can be removed from the lid curl with the fingers. The sealing ring

can be easily put back by slipping the lid handle through the sealing ring

and patting and pushing it down all along the lid curl until it is seated

properly.

...WHICH MELTS WHEN REQUIREDFUSIBLE ALLOY...

7

A grid comes with every Hawkins pressure cooker. The use of the

grid is explained on page 15.

GRID

3. When opening after releasing locking loop, do not let go of the
lid handle or the lid will fall into the cooker.

4. Squeeze the lid and body handles together at the end away from
the cooker body. This requires the least force.

How to Close and Open the Hawkins

For instructions on how to close and open the Hawkins,

see inside front cover.

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

1. 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.

WRONG RIGHT

2. Before latching the handles together, centralize the lid so that
the sealing ring is in even contact with the rim of the cooker body.

DIFFICULT

EASY

8

Trial Run

Even if you have used a pressure cooker previously, take a trial
run before cooking in your Hawkins. 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
baby or vegetable oil. Read pages 2 to 8. 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 water in cooker
body. Add 1 teaspoon (5 ml) lemon
juice or vinegar to prevent
discolouring the cooker. 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.
Place cooker on high heat.

3. 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

4. Placing the Pressure Regulator

STEAM VENT

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 top of the pressure regulator and away from the steam
when placing the pressure regulator on the steam vent. A click
indicates that the pressure regulator is in position. In about
2 minutes, the cooker should come to full operating pressure.

9

5. How to Recognize Full Operating Pressure

After the pressure regulator is placed on the steam vent,
there is at first a very low hissing sound of steam from the pressure
regulator. Then steam emission increases to full force and the pressure
regulator lifts with a whistling sound.

7. Releasing Pressure

Turn off heat. Remove pressure cooker from heat. With a fork,
slightly lift pressure regulator to release steam. Do not remove
pressure regulator. When cooking, release pressure as indicated in
the recipe or on pages 14 and 15.

COOKER WHISTLES AT FULL OPERATING PRESSURE

The cooker is now at full operating pressure. This is the point at
which to reduce heat and start timing the recipe.

6. 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.

10

RELEASE PRESSURE WITH SLIGHT LIFTING OF PRESSURE REGULATOR

8. 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 REMAINING
INSTRUCTIONS.