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Hawkins Ventura Manual

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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 pressure cooker body.
Do not pressure fry in this 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
for the first 10 minutes of pressure cooking time plus
1
/2 cup
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.
The same minimum quantity of water should be put in the
cooker body when cooking in separators and molds.
Some of the recipes have less (or more) cooking liquid than
the amount prescribed in the preceding paragraph. Foods
such as meat, fish, poultry, tomatoes and other vegetables
give off juices during cooking (whereas legumes and rice
absorb liquid). The recipes and charts reflect this.
Do not cook with less cooking liquid than stated in the
recipe as you run the risk of either a ruined recipe or having
to replace a safety valve – or both.
If you open the cooker and decide to cook longer,
always check that there is
enough cooking liquid to
bring back to pressure
and cook further.
The Hawkins Ventura
Pressure Cooker should
never be used as an oven
for dry heating or baking
as it reduces the strength
of the metal.
Timing
Start timing recipes when
the pressure cooker reaches full operating pressure
(first whistle).
Use a kitchen timer or watch/clock. Exact timing is critical to
successful pressure cooking. Counting whistles may give
you the wrong time required for cooking any particular
food or recipe. Pressure cooking is much faster than
conventional cooking so timing errors have greater
consequences. If in doubt, cook for less time rather than
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