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Hawkins Ventura Manual

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and then check the food for doneness. If undercooked,
reclose the pressure cooker and cook for a suitable amount
of additional time.
There is little evaporation in pressure cooking so liquid
quantity ordinarily has to be reduced – always ensuring
there is enough liquid for the entire cooking time
(see page 14).
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.
Heat Source
The Hawkins Ventura
Pressure Cooker is specially
suitable for use on domestic gas and kerosene stoves.
After some use, the cooker base may not retain the
flatness required for use on an electric hot plate. The
Ventura 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.
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 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
Some recipes require light
frying before 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.
Brown pieces of food in small batches to keep the oil
temperature high so the food is seared but does not cook.
Brown all sides evenly.
… 15 …


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