Hawkins BigBoy 18/22 Ltr Aluminum Inner Lid Pressure Cooker (Silver)

Hawkins Bigboy Pressure Cooker 18 Ltr

Included Components

1 - Pressure Cooker Body with Grid, 1 - Pressure Cooker Lid, 1 - Rubber Gasket, 1 - Vent Weight, 1 - Guarantee Card, 1 - Cookbook, 1 - Service Centre Directory

Manufacturer

Hawkins, Hawkins Cookers Limited, F 101, Maker Tower Cuffe Parade, Mumbai 400 005, India, Contact: +91-22-2218 6607, enquiry@hawkinscookers.com

Counting whistles may give you the wrong time for cooking any particular food or recipe. As a result, food may not get properly cooked, and there are chances of water drying up and food burning, and/or safety valve fusing. Start timing recipes when the pressure cooker reaches full operating pressure. Use a kitchen timer or watch/clock – precise timing is critical to successful pressure cooking, which is much faster than conventional cooking so timing errors have greater consequences.

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.

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. Cooking moong dal is not recommended in pressure cookers of capacity 3 Litre or lesser, as it is prone to excessive frothing and sprouting.

Minimum water recommendation is 1 cup/240 ml for the first 10 minutes of pressure cooking time and ½ cup for every subsequent 10 minutes or part thereof. It is important to follow the minimum water recommendation for pressure cooking because if there is less water there are chances of the cooker boiling dry. In such a situation, the temperature and pressure inside the cooker rise and cause the safety valve to fuse.

Every pressure cooker manufacturer recommends that the pressure cooker be filled no more than two thirds. This is because space is required for steam. What’s more, filling beyond a certain level increases the chance of food clogging the steam vent. Some pressure cookers such as the Futura and Hawkins Ventura have marked the maximum level to which food should be filled to make it easy for you to judge the required two-thirds level. The maximum quantities of food indicated are after allowing for this one-third empty space required in the cooker, which is the same for all cookers. You are therefore not losing any usable capacity by having an inside fitting lid. In fact, if you were to overfill the cooker by mistake the lid may not go in and that would remind you to reduce the food to the correct level. Here is an additional safety feature!

There is some ‘play’ deliberately provided for the lid handle, as it assists in centralising the lid over the mouth of the cooker body and helps in proper sealing of the cooker.

1. Ensure that you use a small burner or medium heat of a large burner when cooking in a Baby series cooker.
2. Do not fill the cooker (dal and water combined) to more than 1/3. Do not exceed dal and water quantities and cooking times given in the cookbooks.
3. Do soak dal (in enough water to cover dal) for 15 minutes before pressure cooking and add 1 teaspoon salt, ¼ tsp turmeric and 1 tsp vegetable oil per cup of dal, to dal and water in cooker before closing the lid.
4. Do reduce heat to medium immediately when the pressure cooker reaches full operating pressure.
5. Do not release pressure by lifting the pressure regulator.
To watch video, please click the link: https://www.youtube.com/watch?v=YDJff1-a5Mo&list=PL6CYb6X3kNQ8BeDaRgoTskdTHC39Xvieg&index=5

1. If there is less water there are chances of the cooker boiling dry. In such a situation, the temperature and pressure inside the cooker rise and cause the safety valve to fuse.
2. When the vent tube is blocked, there is no outlet for steam, thus the pressure inside increases beyond the normal level causing the safety valve to fuse.
3. If cooker is used on a larger flame than required such as if a baby series cooker having a small base is used on a large burner of a gas stove, the flame will extend to the sides of the cooker, thereby overheating the cooker and fusing the safety valve.
4. Continuing cooking on high heat and not reducing heat after cooker reaches full operating pressure.

If the safety valve fuses, please shut the heat. When cool, replace the safety valve with a genuine Hawkins safety valve. Please see the section “Do-it-Yourself Repairs” at http://hawkinscookers.com/4.3.parts_and_service.html

If the safety valve fuses, please shut the heat. When cool, replace the safety valve with a genuine Hawkins safety valve. Please see the section “Do-it-Yourself Repairs” at http://hawkinscookers.com/4.3.parts_and_service.html

All Hawkins pressure cookers are quality-certified by the Bureau of Indian Standards, popularly known as ISI. Hence all pressure cookers manufactured by us carry the ISI stamp mark. Additionally, most of the Hawkins pressure cookers are listed by the Underwriters Laboratories, USA, an independent Worldwide institution testing products for public safety and carry UL stamp mark too.

Pressure: 15 PSI (pounds per square inch); Temperature: 121ºC (250ºF)

The pressure cooker should never be used as an oven for dry heating or baking as it reduces the strength of the metal & can damage the cooker. NO DRY HEATING !