The first range introduced by Hawkins and kept up to date with numerous innovations and improvements over the years.
Highest selling & most popular pressure cooker because of its attractive combination of features, benefits, and price.
The safety valve is located under the lid handlebar so that when it operates the steam is safely deflected downwards. The gasket has minimum exposure to steam inside the cooker, does not rub every time the product is opened and closed - so lasts longer. Recommended for use on gas stoves
Stay-cool handles. A fixed sturdy pivot does not put pressure on the plastic handles as it is a part of the metal handle itself. Thus handles last longer.
Benefits Of Pressure Cooker
The Classic is Hawkins is one of the largest-selling, most popular range of pressure cookers - perhaps because of its attractive combination of features, benefits, and price. Made from commercially pure, virgin aluminum; Mirror polished; interior and base matt finish, Super Fast Cooking, Improved Pressure Regulator.
Classic Pressure Cookers
The latest improvement, introduced in 2005, is a superior pressure regulating system that controls pressure to a narrower, more efficient range, reduces sprouting of frothy foods (such as dal) and is easier to insert and remove. The safety valve is located under the lid handlebar so that when it operates the steam is safely deflected downwards. The gasket has minimum exposure to steam inside the cooker, does not rub every time the product is opened and closed - so lasts longer.
Sturdy, Stay-Cool Handles.
Your pressure cooker comes with stay-cool handles that are easy and comfortable to hold while cooking. The metal screw and rivets used to fasten the handles are safely recessed to limit the chances of your hand coming into contact with hot metal during cooking. The handles are designed to bring optimal comfort and protection from excessive heat when the cooker is in use.
Works on Gas.
Recommended for use on the Gas stove.
The Hawkins Cookbook Advantage.
A cookbook or instruction manual is supplied free of cost with each pressure cooker.It worthy and practical information on the proper use and care of your pressure cooker. Feel free to experiment and develop your own recipes once you are comfortable using your pressure cooker.
The Hawkins Test Kitchen.
Established in 1984, it has since then tested hundreds of products before launch. The Test Kitchen writes direction for the user, develops recipes and solves customer problems. The Test Kitchen tests products from the consumer’s point of view. If a prototype has some issues at the testing stage, the Test Kitchen sends it back to the R&D Centre for improving the design.
Certified by UL.
UL Certificate No. SA5984. Underwriters Laboratories Inc. (UL) is an independent Worldwide safety analysis, testing and certification Organisation. Headquartered in Chicago, UL was founded in 1894. The UL mark is widely accepted and recognized as a trusted symbol of safety. Their certification includes evaluation and factory surveillance of products by their field representatives worldwide. Several Hawkins models are certified by UL – such models carry the UL mark stamped on the product external base, and printed on the product carton.
The 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 flavors of the food-producing delicious results. A wide range of foods, whether parts of recipes or entire meals, can be cooked in your Hawkins.
The stated volume of all pressure cookers is with the 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 it is 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 that sprout, such as tuvar and moong, should not be loaded more than one-third the capacity of the cooker. In the 5 liters (5¼ quarts) Hawkins, the two-thirds capacity is about 13½ cups/3.2 liters, half capacity is about 10 cups/2.4 liters and one-third capacity is about 6½
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 here.
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 a 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 with the lid curl until it is seated properly. The Futura Sealing Ring works best if the side with the words "OTHER SIDE UP" faces down.
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