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Easy Tips for Better Cooking
Read this section after you have finished the Trial Run and
before cooking in your Ventura.
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.
Place pressure regulator on
the steam vent.
5. Close the cooker.
6. Place the cooker on heat.
7. Reduce the heat when the
cooker reaches full operating
pressure and start timing the
cooking of the recipe.
8. At the end of the pressure cooking time, remove the
cooker from heat.
9. Release pressure, either gradually or immediately as needed.
10. Open pressure cooker.
11. Carry out post-pressure cooking operations, if any.
12. Serve and enjoy!
Ingredients
See Measurements page 17 for information on weights
and measures.
QUANTITY
The recipes in this Manual are for the maximum quantities
which should be cooked
in the 5 litre Hawkins
Ventura Pressure Cooker.
The pressure cooker should
not 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,
such as soups and other
liquid foods, foods such
as lentils and rice which expands 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 full.
In general, the recipes can be proportionately decreased
by 50% (halved) except as noted below:
1. The minimum quantity of water is 1 cup for the first
10 minutes of pressure cooking time and
1
/2 cup for every
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