IM 171
Dutch Oven Instruction Manual
Back Cover
Closed Size: 140mm x 145mm Open Size: 280mm x 145mm
Dutch Oven
Pressure Die-Cast | Glass Lid
Dutch Oven
Pressure Die-Cast
Vegetable
Au Gratin
INSTRUCTION MANUAL
WITH GUARANTEE CARD
Year
Guarantee
2
TERMS AND CONDITIONS
1.
The
Hawkins Die-Cast Nonstick
Dutch Oven is guaranteed
against
defects in material and workmanship
for a period of 2 years from the date of
first purchase by the user. 2. Fair wear
and tear is not a defect. Normal
replacement parts, like the lid and knob
are not covered under this guarantee.
The ceramic coating may scratch or chip
during use –these are not defects and
are not guaranteed; this will not affect
the functioning of the pan. 3. The
pan must be used and maintained
properly in accordance with the printed
instructions contained in the Instruction
Manual and the caution alongside.
4. Genuine parts
of our supply must
be used at all times.
5.
The pan must
not be damaged or weakened by any
repair by an unauthorised person. 6. The
complete cookware under complaint
must be returned to us or our
Authorised Service Centre at the user’s
cost and this Guarantee Card and the
Cash Memo must be produced along
with the pan. The number given
alongside
must match the number on the
bottom of the pan. 7. Subject to the above
mentioned terms and conditions, we shall
repair or replace free of cost any defective
part or parts or the whole cookware at our
option.
CAUTION
1. Do not use high heat. 2. Do not use on chulha,
industrial burners or add any heat source which
cannot
be regulated to low and medium heat. 3.
Limit
pre-heating without food as stated in the
Instruction Manual. 4. When the pan is hot, ensure
that it is never without food.
5. Do not drop, hit,
bang, rub, cut or chop on/in the
pan
or scrape with
metal or sharp objects. 6. Do not bang the
pan
down
on the pan supports. Lift, do not drag or scrape the
pan across the pan supports, doing so can damage the
exterior ceramic coating. 7. Clean thoroughly after
each use in hot water with a mild soap or detergent
and a dishcloth or sponge. Do not put the hot
pan
or
glass lid in water. 8. Do not put the
pan
or lid in the
dishwasher.
GLASS LID GUARANTEE CONDITIONS
1.
The Glass Lid is guaranteed against defects in
material and workmanship under normal household
use for a period of 2 years.
2.
Damage(s)
caused by
misuse/abuse, accident, dropping or hitting are not
covered under this guarantee.
3.
Do not put lid in
an oven or under a grill.
4.
Hand wash after every
use in hot water with a mild soap or detergent and
a dishcloth
or sponge. Dry thoroughly with a
soft clean cloth.
5.
To avoid "misting" caused by
moisture, store the glass lid in a place with good air
circulation/ a well-ventilated place and not in its
original packing.
SOLD BY
Name & Address of
the dealer & stamp
Date of Purchase:
Scan to register guarantee
and get more recipes at
www.hawkins.in/recipes
For more recipes and cookbooks in other languages download the Hawkins Kitchen App.
GUARANTEE
NO.
Dutch Owen Instruction Manual
Inside BackInside Front
3. High Walls (10 cm); Ideal for:
• Layered dishes such as
Biryani, Shepherd’s Pie and Lasagna
• Baking breads, cakes and grilling
whole vegetables, chicken and fish
2. Hi-Tech Ceramic Coating
• Non-toxic, lead free
• Scratch and stain resistant
• Stays looking new for years
• Easy to clean
5. Three-coat PFOA-free Nonstick
• Healthy, hygienic, low-oil cooking
• Lasts longer than ordinary Nonstick
• Easy to clean
1. Unique Oval Shape with High Walls
• Concentrates heat and
cooks food from all sides
• Cook, bake and serve
in the same pot
4. Extra-thick 7.5 mm base
• Allows uniform heating
without sticking or burning
• Retains heat well
Features & Benefits
5
1
Shepherd’s
Pie
Egg
Biryani
Eggless
Sponge Cake
Hara Bhara
Kofta
Curry
Paneer
Makhanwala
Penné Pasta
Contents
Page
5 Features and Benefits 1
Important Safeguards 3
The Widest Range of High-Quality Cookware 4
Hawkins Die-Cast Cookware 5
How to Use 6
How to Clean 8
General Cooking Tips 10
Recipes
Paneer Makhanwala 12
Hara Bhara Kofta Curry 14
Vegetable Au Gratin 16
Egg Biryani 17
Shepherd’s Pie 20
Eggless Sponge Cake 21
Guarantee Card back cover
2
© 2025 and All Rights Reserved. 'Hawkins' is the Registered Trademark of Hawkins Cookers Limited
in India and in various other countries throughout the world. CIN: L28997MH1959PLC011304.
Any Questions or Comments? Contact:
Hawkins Cookers Limited
Udyog Mandir 2, Pitamber Lane, Mahim
MUMBAI 400 016, INDIA
TEL (91 22) 2444 0807 FAX (91 22) 2444 9152
EMAIL: [email protected]
WEBSITE: www.hawkinscookers.com
3
Important Safeguards
1. Do not dry heat the Dutch Oven, that is, never heat the pan without food or
water in it. Dry heating may damage the pan.
2. Limit pre-heating of the Dutch Oven
with a small quantity of oil/butter/ghee (
1
/4 cup/
60 ml or less),
on
Medium heat of a Big burner of Gas stove to no more than
7 minutes.
3. When using the Dutch Oven in an oven for baking, limit the temperature of the oven
up to 250°C and limit the time to no more than 60 minutes. Do not place the Dutch Oven
without food in a hot oven. Use oven mitts when placing or removing it from the hot oven.
4. DO NOT USE HIGH HEAT except to boil liquids. Use medium to low heat – the Dutch
Oven heats evenly and retains heat well.
5.
Do not use on chulha, industrial burners or any heat source which cannot be regulated to
low and medium heat or whose flame spreads beyond the base of the pan.
6. Always give careful attention to a hot pan, hot oil and flame/heat. Do not touch hot
Dutch Oven with bare hands. Use kitchen cloth or oven mitts to move the pan. When
cooking, the elliptical rim should be parallel to the kitchen counter, not sticking out.
Do
not leave frying unattended.
7. Do not drop, hit, bang, rub, cut or chop on/in Dutch Oven or scrape with metal or
sharp objects. Do not use a metal spatula, use the Hawkins wooden spatula provided.
8. Do not scrape the Dutch Oven across or bang pan down on pan supports. Doing
so will damage the ceramic coating. When moving or placing pan on the burner, lift and
place pan so that it is seated securely with no possibility of the pan slipping or tipping.
9. Do not put hot Dutch Oven or glass lid in water. Allow to cool first.
10. Do not wash the Dutch Oven or glass lid in a dishwasher. Hand wash.
11. Read and follow the instructions in this Manual.
The Widest Range of High-Quality Cookware
Hawkins and Futura Cookware offer over 314 models of pots and pans made from carefully
selected, high quality metals, designed with the best technology and craftsmanship, to give
you the best possible cooking results. Choose from a variety of different materials and finishes
selected for durability, utility and thermal efficiency, such as hard anodised, nonstick,
ceramic nonstick, stainless steel and cast iron. You can also choose from models with glass
or metal lid, and with or without induction compatibility. Choose your ideal pot or pan based
upon your needs, your cooking style and the heat source in your kitchen. Hawkins and Futura
Cookware are generally made from the following metals unless otherwise specified:
Wrought Aluminium Cookware
•
Body (Ceramic-coated): Aluminium 40800 grade (EN Aluminium 8011 grade)
•
Body (others): Aluminium 31000 grade (EN Aluminium 3003 grade)
Die-Cast Aluminium Cookware
•
Body: Die-Cast Aluminium AlSi10Mg(b) grade (EN Aluminium 43100 grade), food-compatible
Stainless Steel Sandwich Bottom Cookware
•
Body: Stainless Steel AISI 304 grade (also known as 18/8 Stainless Steel)
•
Core: As per IS:21 standard Heavy gauge Aluminium (19500 grade)
•
Base: Stainless Steel AISI 430 grade (magnetic, induction compatible)
Stainless Steel Tri-Ply Cookware
•
Cooking (Inner) Surface: Stainless Steel AISI 304 grade (18/8 Stainless Steel)
•
Core: As per IS:21 standard Heavy gauge Aluminium (19500 grade)
•
Base: Stainless Steel AISI 430 grade (magnetic, induction compatible)
Metal Lids
•
Stainless Steel: AISI 304 grade (18/8 Stainless Steel)
•
Wrought Aluminium: Aluminium 31000 grade (EN Aluminium 3003 grade)
•
Die-cast Aluminium: Die-cast Aluminium AlSi10Mg(b) grade (EN Aluminium 43100 grade),
food-compatible
Stainless Steel Induction Base Plate
•
Stainless Steel AISI 430 grade (magnetic, induction compatible).
4
Hawkins Die-Cast Cookware
What is Die Casting?
Die casting is a metal casting process, whereby metal is heated to a very high
temperature and poured under high pressure into a mould cavity. The molten metal takes
the shape of the mould and hardens; once opened, it is finished with durable nonstick
inside and ceramic outside. The result is a precisely designed pot or pan which adds metal
where it is needed, building strength and functionality.
The Benefits of the Hawkins Die-Cast Dutch Oven
•
Unique Oval Shape with High Walls concentrates the heat so that the food is cooked
from all sides. The perfect pot to cook, bake and serve in.
•
10 cm High Walls ideal for layered foods such as Biryani, Shepherd’s Pie and Lasagna;
baking breads, cake and grilling whole vegetables, chicken and fish.
•
7.5 mm extra-thick base heats food evenly, no burning/sticking.
•
Versatile all-in-one pot from stovetop to oven to the table.
•
Ideal for simmering, cooking, braising, browning, layering, baking and grilling.
•
Toughened 4 mm thick heat-resistant Glass Lid with strong stainless steel rim and
stay-cool knob, speeds up cooking, tenderises food and enhances flavours. See food as
it cooks or when it is served without lifting the lid, cook and serve elegantly.
Suitable for
● Pulao, Biryani, Fried Rice ● Soups, Kofta, Stews, Korma, Pasta
● Curries – vegetables, paneer,
sea-food, eggs, chicken, meat
● Baking – vegetables, chicken, breads,
cakes, Canneloni, Enchiladas, Lasagna
5
6
How to Use
Your Dutch Oven will give you years of easy, great-tasting, healthful cooking and easy
clean-up if you carefully follow the instructions.
Before First Use
Remove sticker/label. If required, use a little vegetable oil to remove sticky residue, if any.
Hand wash in warm soapy water, rinse and wipe dry. DO NOT WASH IN A DISHWASHER.
Seasoning
It is not necessary to season the pan. If, however, you plan to cook food which tends
to stick without any oil or butter for the first use or before you have cooked with oil in the
pan, seasoning will assist release of the food. To season: in an empty pan, rub 1 teaspoon
(5 ml) vegetable oil over the nonstick cooking surface using a paper napkin or clean cotton
cloth. Wipe off oil with a paper napkin or clean cotton cloth. Wash and dry pan.
Suitable Heat Sources
Use high heat only to boil liquids. High temperatures will shorten the life of the
nonstick. Use the Dutch Oven only on domestic gas, electric, halogen, ceramic and in an
oven (without lid). Do not use on a coal fire or industrial burner or any heat source that
cannot be regulated to low and medium heat. Use a burner to suit the size of your pan –
gas flames should not lick the sides of the pan. This pan can safely be used in an oven for
baking. Do not put the glass lid in a heated oven or under a broiler/grill.
Limit Pre-heating of Pan
The Dutch Oven conducts heat evenly and retains heat well, so low to medium heat is
usually all that is required. Some foods require pre-heating and require the pan to be at
a certain temperature before you cook in it. When pre-heating the Dutch Oven with
a small quantity of oil/butter/ghee before beginning to cook, it is critical that
the heat setting and maximum pre-heating time are strictly limited to NO MORE
THAN Medium heat of a Big burner of Gas stove and to 7 minutes.
The actual time required for pre-heating for best cooking results may be less, depending
on the food being cooked and your burner. The pan can overheat even on medium heat if
the burner is providing excessive heat. Using medium or lower heat and limiting the time
the pan is heating are the basic techniques to avoid overheating. Overheating can occur
quickly if the pan is left on the heat without food or water so NEVER keep the pan empty
on the heat once it is hot.
Avoid Scratching, Damage, Breakage
Always use a wooden or silicone spatula. Metal utensils will scratch the nonstick
coating. Do not cut or chop on/in the Dutch Oven or hit it with a knife, or other sharp
instrument.
Do not drop pan or lid or bang it with hard or sharp objects. To protect the exterior
ceramic coating from chipping and scratching, do not bang pan down on pan supports.
Lift, do not drag it across the surfaces. Do not stack other utensils on the pan without
protecting it.
During use, the ceramic coating may scratch or chip and faint scratches or marks may
appear on the nonstick coating
-
these are not defects. These are marks of normal wear
and tear and do not affect the functioning of the pan. Even if some of the nonstick coating
is scraped off, the pan is still safe to use. The PFOA-free coating is non-toxic and inert; if
accidentally and unknowingly ingested, it passes through the body harmlessly.
The glass lid and plastic knob are liable to break under a sharp or forceful blow. Turning
the knob clockwise will tighten it and turning it anti-clockwise will loosen it. Do not over-
tighten. Handle and store the glass lid with appropriate care.
Saving Energy
The Hawkins Nonstick Dutch Oven will save energy and produce tasty food while
optimising fuel consumption if you regulate the heat as given in the instructions.
7
How to Clean
1. DO NOT WASH DUTCH OVEN/LID IN A DISHWASHER. We recommend hand washing.
Dishwashing detergents may contain harsh chemicals or abrasive substances which may
damage the ceramic and the nonstick coating and dull the glass lid and plastic knob.
2. Allow pan to cool before washing. Always wash all surfaces of the pan thoroughly
after every use in hot water with a mild, liquid utensil soap or detergent such as 'Pril' or
'Vim' liquid and dishcloth or a non-abrasive sponge. For stubborn spots, soak pan in hot
water about 10 minutes and rub with a non-abrasive plastic scrubber – never use steel
wool, coarse or metallic scouring pads or abrasive detergents. When cleaning the pan
ensure that the nonstick/ceramic coating is not gouged or rubbed against any hard or sharp
surface. While cleaning, keep a folded kitchen cloth or a piece of any other soft material
such as rubber or sponge underneath the pan to avoid damaging the pan. Dry the pan and
lid thoroughly with a soft clean cloth.
3. Wash wooden spatula in hot water with a mild soap or detergent, rinse and dry
immediately – do not soak.
4. To avoid 'misting' caused by moisture, store the glass lid in a well-ventilated place with
good air circulation. Do not store the lid in its original packing.
8
How to Avoid "Baked-On" Food/Stains
and Deal with Them
1. If the pan is not cleaned thoroughly after each use, a thin layer of food or grease
may remain. When the pan is heated next, this food/grease becomes "baked-on" and
very difficult to remove. "Baked-on" food and the stains from "baked-on" food may be
impossible to remove without damaging the pan.
2. To avoid "baked-on" stains: wipe off any fat or grease while it is still fresh and wash
before you cook in the pan again. Also, ensure that the stove surface in contact with the
pan is free of fat drippings.
3. If you do get "baked-on" food/stains, you may try the following methods (knowing
that the pan surface may get damaged):
On the nonstick cooking surface: Make a thick paste of a cleaning powder such as
'Vim' or 'Odopic' and apply it to the "baked-on" food/stain. Wait 5-10 minutes. Scour with
a plastic scrubber using a circular motion. Wash and wipe dry.
On the ceramic-coated exterior: Wash with a mild liquid utensil soap or detergent
and a non-abrasive plastic scrubber, removing all superficial food, and dry. Make a paste
with equal parts of baking soda and warm water and apply it to the area of the ceramic
coating with the stain. Wait 5-10 minutes. Rub paste with a non-abrasive plastic scrubber
using a circular motion until stains are removed. Wash pan in hot soapy water and wipe
dry.
9
General Cooking Tips
1. Read the entire recipe before beginning to work. Assemble and prepare all ingredients.
Follow recipe step-by-step. If you are looking for things once pan is on heat, it can overheat
quickly and destroy the nonstick coating.
2. Time and heat settings in the recipes refer to the big burner of a domestic gas stove.
You may have to adjust these times and settings to suit your stove. For best cooking results,
adjust the heat so that cooking times are the same as those given in the recipes. Avoid
high temperatures for the best cooking results, conserving fuel and preserving the life of
the nonstick coating.
3. The Dutch Oven conducts heat well and evenly and helps in baking breads, simmering
sauces, cooking soups, stews, curries, stir-frying and browning of vegetables, meat and
fish. Do not heat oil till it is smoky. It damages the oil, will burn the food and may damage
the nonstick. It is possible to cook with less oil and no sticking if you cook on lower heat.
Covering the pan with the lid may increase the cooking speed, retain moisture better and
enhance the flavour. The lid also prevents spattering of gravies/curries when simmering/
thickening.
4. Do not leave the ladle in the pan while cooking.
5. To ensure even cooking, cut/slice foods such as onions, potatoes, vegetables or shape
koftas evenly.
6. The pan is convenient for layering of foods and baking/grilling of whole foods such as
cauliflower and chicken.
7. When a recipe specifies very low heat, use the
lowest setting you have. If you do not have a “very
low” setting, use another pan support stand to elevate
and increase the distance between the flame and the
pan (see illustration).
Place one pan support
over the other...
...to obtain
"very low" heat
10
8. Abbreviations used:
9. Measurements: All measurements are level, not heaped.
Abbreviation Equivalent
tsp teaspoon
tbsp tablespoon
g gram
oz ounce
lb pound
Abbreviation Equivalent
ml millilitre
mm millimetre
cm centimetre
Volume
Measurement Equivalent
1 teaspoon 5 ml
1
/2 tablespoon 1
1
/2 teaspoons
/
7.5 ml
1 tablespoon 3 teaspoons
/
15 ml
1
/4 cup 4 tablespoons
/
60 ml
1
/3 cup 5 tablespoons +
1 teaspoon
/
80 ml
1
/2 cup 8 tablespoons
/
120 ml
3
/4 cup 12 tablespoons
/
180 ml
1 cup 16 tablespoons
/
240 ml
Weight
Metric Equivalent
28 g 1 oz
(rounded off to 30 g)
450 g 16 oz / 1 lb
1 kg 2.2 lb
Length
Measurement Equivalent
1
/4 inch 6 mm
3
/8 inch 1 cm
1
/2 inch 1.3 cm
3
/4 inch 1.9 cm
1 inch 2.5 cm
11
Recipes
The recipe section features 6 recipes. To give you an idea, we recommend the recipes
we have actually tried and tested in our Test Kitchen. Using these as a base, you can easily
adapt your own favourite recipes.
Paneer Makhanwala (Cottage Cheese in Rich Gravy)
Serves 8
1
/4 cup
/
60 ml ghee
1 x 1
1
/2 inch
/
3.8 cm piece fresh ginger grated
(
1
/2 oz
/
15 g)
3
/4 cup
/
100 g cashew nuts powdered
2 tsp
/
10 ml Kashmiri red chilli powder
8 medium (1
3
/4 lb
/
800 g) tomatoes blanched, peeled and puréed
2
1
/2 tsp
/
12.5 ml salt
1 tsp
/
5 ml garam masala powder
1
1
/2 tsp
/
7.5 ml kasoori methi
1 tsp
/
5 ml sugar
4 green cardamoms crushed till
seams just open
1 cup
/
240 ml water
1 cup
/
240 ml fresh cream
1
3
/4 lb
/
800 g paneer (see recipe on page 13)
cut into 1 inch
/
2.5 cm cubes
1. Heat ghee in the Dutch Oven on medium heat about 4 minutes. Add ginger. Stir fry
about 1 minute. Reduce heat to low. Add cashew nut powder and fry till golden brown
(about 4 minutes). Add chilli powder. Mix. Immediately add tomato purée. Stir fry till purée
12
is well blended (about 2 minutes). Add salt, garam masala powder and kasoori methi. Stir
fry till oil shows separately (about 7 minutes).
2. Add sugar, cardamoms and water. Mix. Increase heat to medium. Bring to boil. Reduce
heat to low. Add cream. Mix. Add paneer. Mix gently. Cover and simmer about 5 minutes.
Serve hot with paratha.
To make soft paneer:
Yield: 1
3
/4 lb
/
800 g
21 cups
/
5 litres whole milk
1
/2 cup
/
120 ml lemon juice
a. Place a strainer over a bowl large enough to hold the milk. Line strainer with a muslin
cloth large enough to hold the curds and then be tied by winding one corner around
the others and knotting. Keep aside.
b. Pour milk into a pan and bring to boil on high heat, stirring occasionally to prevent
skin from forming on top. Reduce heat to medium. Add lemon juice. Stir till milk
curdles (curds separate from whey). Cook till whey has a yellow tint and has turned
from cloudy to clear (about 2 minutes), stirring and scraping the sides and base of pan.
Remove pan from heat.
c. Stir curdled milk and pour into muslin-lined strainer over the bowl (kept aside in
step a). Allow to strain till whey is drained into bowl.
d. Gather up corners of muslin and tie a knot above curds to make a bag. Place bag
on plate or board with knot on top and press gently for a few seconds on knot to
level curds. Tilt plate slightly to drain and leave 20 minutes. Untie bag and remove
paneer.
•
13
Hara Bhara Kofta Curry
Serves 6
For Kofta
2 medium (7 oz
/
200 g) potatoes boiled, peeled and mashed
while still hot
1
/2 cup
/
100 g carrots grated
1
/2 cup
/
60 g green beans finely chopped
1
/2 cup
/
40 g spinach finely chopped
2 tbsp
/
30 ml coriander leaves finely chopped
1 green chilli finely chopped
1 x
1
/2 inch
/
1.3 cm piece (
1
/6 oz
/
5 g) fresh ginger finely chopped
1
/4 cup
/
60 ml dried bread crumbs
2 tbsp
/
30 ml corn flour
1
/2 tsp
/
2.5 ml garam masala powder
1 tsp
/
5 ml mango powder (amchur)
1 tsp
/
5 ml salt
2 tbsp
/
30 ml cashew nuts broken into pieces
20 raisins
Oil for Frying
1
1
/2 cups
/
360 ml
For Curry
3 medium (10
2
/3 oz
/
300 g) onions chopped
1
/4 cup
/
30 g cashew nuts broken into pieces
1 x 1 inch
/
2.5 cm piece (
1
/3 oz
/
10 g) fresh ginger
10 small cloves garlic
14
2 tbsp
/
30 ml vegetable oil
1
1
/4 tsp
/
6.3 ml Kashmiri red chilli powder
1
/2 tsp
/
2.5 ml garam masala powder
1
1
/2 tsp
/
7.5 ml kasoori methi
4 large (1 lb 5
1
/3 oz
/
600 g) tomatoes blanched, peeled and puréed
1
1
/2 tsp
/
7.5 ml salt
1
/4 +
1
/8 cup
/
90 ml fresh cream
1
/2 cup
/
120 ml milk
1 cup
/
240 ml water
1. For Kofta: In a large bowl, mix all ingredients for kofta except cashew nuts and raisins.
Divide mixture into 20 equal portions. Put 2 pieces of cashew nuts and 1 raisin in the centre
of one portion. Roll between palms to make a smooth ball. Make remaining balls in the
same way.
2. Heat oil in the Dutch Oven on high heat about 5 minutes (190°C). Add 10 balls one
after the other. Fry till golden brown. Remove and drain. Fry remaining balls in the same
way. Remove pan from heat and allow to cool. Remove oil from the pan leaving 2 tbsp
/
30 ml oil in the pan.
3. For Curry: Grind together onions, cashew nuts, ginger and garlic into a paste.
4. Heat Dutch Oven with the oil, on medium heat about 4 minutes. Add onion-cashew
nut paste. Stir fry till liquid dries up and onions just start changing colour (they should not
brown) about 4 minutes. Add chilli and garam masala powders, kasoori methi, tomato
purée and salt. Cook about 3 minutes, stirring constantly. Add cream, milk and water. Mix.
Bring to boil stirring constantly. Cover and cook on very low heat about 10 minutes. Add
the koftas. Mix gently. Cover and cook about 5 minutes. Remove pan from heat. Serve
hot with paratha.
•
15
Vegetable Au Gratin
Serves 8
3 cups
/
720 ml water
1 large (5
1
/3 oz
/
150 g) potato peeled and cut into
1
/2 inch
/
1.3 cm cubes
1 medium (4 oz
/
115 g) carrot peeled and cut into
1
/2 inch
/
1.3 cm cubes
3
/4 cup
/
90 g green beans cut into
1
/2 inch
/
1.3 cm pieces
1
1
/8 cups
/
175 g sweet corn kernels
1 cup
/
150 g peas shelled or frozen
5
1
/3 oz
/
150 g cauliflower cut into
3
/4 inch
/
2 cm
flowerettes including tender stalk (75 g)
1 tsp
/
5 ml salt
For white sauce
3 tbsp
/
45 ml butter
12 small cloves garlic finely crushed
1 large (5
1
/3 oz
/
150 g) onion finely chopped
1
/4 +
1
/8 cup
/
90 ml maida (sifted refined flour)
1
/4 tsp
/
1.3 ml pepper
1
1
/8 tsp
/
5.6 ml salt
1
1
/2 tbsp
/
22.5 ml dried mixed herbs
1
1
/2 tsp
/
7.5 ml sugar
3
/4 tsp
/
3.8 ml chilli flakes
4
1
/4 cups
/
1 litre milk
1
1
/4 cups
/
150 g cheddar cheese grated
1
1
/4 cups
/
125 g mozzarella cheese grated
16
1. Pour water in the Dutch Oven. Bring to boil on high heat. Add potato, carrot, beans,
corn, peas, cauliflower and salt. Bring to boil. Reduce heat to low. Cover and cook till
vegetables are just tender (about 18 minutes). Remove pan from heat. Uncover and drain.
Transfer vegetables to a bowl and keep warm. Wash and wipe dry pan.
2. To make white sauce: Melt butter in the Dutch Oven on medium heat. Add garlic.
Stir fry about 2 minutes. Add onion and stir fry till transparent. Add flour. Roast till flour
changes colour to light golden (about 5 minutes), stirring constantly. Add pepper, salt,
mixed herbs, sugar and chilli flakes. Mix. Reduce heat to low. Gradually add milk stirring
constantly, blending until smooth. Increase heat to medium. Add
3
/4 cup
/
90 g cheddar
cheese. Mix till cheese melts and sauce becomes creamy (about 3 minutes).
3. Add the reserved vegetables. Mix till vegetables are evenly coated with sauce. Cook
about 2 minutes. Remove pan from heat. Allow to cool 10 minutes.
4. Mix mozzarella cheese with remaining cheddar cheese (
1
/2 cup
/
60 g). Sprinkle cheese
mixture evenly over vegetables in the pan.
5. Place the Dutch Oven (without lid) with vegetables and cheese in a pre-heated oven
and bake at 220°C till cheese melts and turns to a light golden brown colour (about
20 minutes). Remove the pan carefully from the oven using oven mitts. Serve hot with
garlic bread.
•
Egg Biryani
Serves 6
For Rice
2 tbsp
/
30 ml ghee
1 bay leaf
1 star anise
3 cloves
1 x 1 inch
/
2.5 cm stick cinnamon
17
1
3
/4 cups
/
350 g Basmati rice washed and drained
1
1
/2 tsp
/
7.5 ml salt
2
1
/2 cups
/
600 ml water
For Egg Masala
1 x 1 inch
/
2.5 cm piece (
1
/3 oz
/
10 g) fresh ginger
10 small cloves garlic
1 green chilli
1 cup + 1 tbsp
/
255 ml water
3 tbsp
/
45 ml vegetable oil
3 medium (10
2
/3 oz
/
300 g) onions thinly sliced
2 medium (7 oz
/
200 g) tomatoes chopped
1
1
/2 tsp
/
7.5 ml red chilli powder
2 tsp
/
10 ml coriander powder
1 tsp
/
5 ml cumin powder
1
tsp
/
5 ml garam masala powder
2
1
/2 tsp
/
12.5 ml salt
3 tbsp
/
45 ml mint leaves chopped
3 tbsp
/
45 ml coriander leaves chopped
2 tsp
/
10 ml lemon juice
1 cup
/
240 ml curd beaten
6 hard boiled eggs, shelled and slit on
both sides
For Biryani
a pinch saffron dissolved in
1
/4 cup
/
60 ml hot milk
1 tbsp
/
15 ml ghee
18
3 green cardamoms crushed
1
/4 tsp
/
1.3 ml cumin seeds
1. For Rice: Heat ghee in the Dutch Oven on medium heat about 4 minutes. Add bay
leaf, star anise, cloves and cinnamon. Stir a few seconds. Add rice. Stir fry till rice turns
opaque (about 2 minutes). Add salt and water. Stir. Cover. Bring to boil.
2. Reduce heat to very low. Cook till rice is almost done (about 10 minutes). Remove pan
from heat. Transfer rice to a large plate. Keep covered. Wash and wipe dry pan.
3. For Egg Masala: Grind together ginger, garlic and green chilli into a paste, adding
water (1 tbsp
/
15 ml) a little at a time.
4. Heat oil in the Dutch Oven on medium heat about 4 minutes. Add onions and fry till
golden brown. Add ginger-garlic paste. Stir a few seconds. Add tomatoes, chilli, coriander,
cumin and garam masala powders and salt. Cook till tomatoes are pulpy, stirring constantly.
Add mint and coriander leaves and lemon juice. Mix.
5. Add
1
/4 cup
/
60 ml curd. Stir fry until curd is well blended. Add remaining curd
(
3
/4 cup
/
180 ml),
1
/4 cup at a time, till all curd is used. Stir fry till oil shows separately (about
5 minutes). Add eggs. Stir fry about 5 minutes. Add remaining water (1 cup
/
240 ml).
Mix. Bring to boil on high heat. Remove the pan from heat.
6. Place the reserved rice evenly on egg masala. Dribble saffron milk over rice.
7. In a small pan, heat ghee on medium heat about 2 minutes. Add cardamoms and
cumin seeds. When cumin seeds begin to darken, immediately pour over rice in pan. Cover
the pan.
8. Place the Dutch Oven with Biryani on medium heat of small burner about 2 minutes.
Reduce heat to very low and cook about 15 minutes till rice is hot and steaming.
Serve hot with raita or curds.
•
19
Shepherd’s Pie
Serves 6
4 large (1
1
/3 lb
/
600 g) potatoes boiled, peeled and mashed
while still hot
1 tbsp + 1 tsp
/
20 ml butter
2 tbsp
/
30 ml milk
1 x 1 inch
/
2.5 cm piece (
1
/3 oz
/
10 g) fresh ginger
10 small cloves garlic
2 tbsp
/
30 ml vegetable oil
2 medium (9 oz
/
250 g) onions finely chopped
1
1
/3 lb
/
600 g mutton mince (kheema)
1
/8 tsp
/
0.6 ml turmeric
1
/2 tsp
/
2.5 ml red chilli powder
1
/2 tsp
/
2.5 ml pepper
1 tsp
/
5 ml coriander powder
1 tsp
/
5 ml cumin powder
2
1
/4 tsp
/
11.3 ml salt
2 medium (7 oz
/
200 g) tomatoes chopped
3 tbsp
/
45 ml coriander leaves chopped
1. In a bowl, mix potatoes, 1 tbsp
/
15 ml butter and milk. Keep aside.
2. Grind together ginger and garlic into a paste.
3. Heat oil in the Dutch Oven on medium heat about 4 minutes. Add onions and fry
till golden brown. Add ginger-garlic paste. Stir fry a few seconds. Add mince, turmeric
and chilli powder. Stir fry about 3 minutes. Reduce heat to low. Cover and cook about
10 minutes.
20
4. Uncover pan. Add pepper, coriander and cumin powders, salt, tomatoes and coriander
leaves. Mix. Cover and cook about 10 minutes.
5. Remove pan from heat. Spread potato mixture evenly over mince in the pan. Brush
remaining butter (1 tsp
/
5 ml) on potato mixture.
6. Place the Dutch Oven (without lid) with mince and potatoes in a pre-heated oven and
bake at 220ºC till the potato layer turns golden brown (about 20 minutes). Serve hot.
•
Eggless Sponge Cake
Serves 6
1
3
/4 cups
/
225 g maida (sifted refined flour)
2
1
/4 tsp
/
11.3 ml baking powder
3
/4 tsp
/
3.8 ml baking soda (soda bi-carb)
1
1
/8 cups
/
350 g condensed milk
1
/4 cup + 2 tbsp
/
90 ml melted butter
1
/2 tsp
/
2.5 ml vanilla essence
1
/2 cup + 1 tbsp
/
135 ml water
1. Sift together flour, baking powder and baking soda, three times. Keep aside.
2. In a bowl, mix condensed milk, butter and vanilla essence. Add flour-baking powder
mixture and
1
/4 cup
/
60 ml water. Mix gently with a spatula. Add enough of remaining
water (
1
/4 cup + 1 tbsp
/
75 ml) a little at a time to make a batter of dropping consistency.
3. Grease the Dutch Oven with remaining butter (1 tsp
/
5 ml) and sprinkle some flour and
swirl till evenly coated. Invert the pan and dust off excess flour. Pour the batter into the
Dutch Oven.
4. Place the Dutch Oven (without lid) with batter in a pre-heated oven and bake at 220°C
till done (about 1 hour). Remove the pan carefully from oven using oven mitts. Allow to cool
5 minutes. Run a heat-resistant silicone spatula around edge of cake. Place a serving dish
on top of the pan and invert. Shake gently to release. Remove pan. Serve hot.
•
21
Dutch Owen Instruction Manual
Inside BackInside Front
3. High Walls (10 cm); Ideal for:
• Layered dishes such as
Biryani, Shepherd’s Pie and Lasagna
• Baking breads, cakes and grilling
whole vegetables, chicken and fish
2. Hi-Tech Ceramic Coating
• Non-toxic, lead free
• Scratch and stain resistant
• Stays looking new for years
• Easy to clean
5. Three-coat PFOA-free Nonstick
• Healthy, hygienic, low-oil cooking
• Lasts longer than ordinary Nonstick
• Easy to clean
1. Unique Oval Shape with High Walls
• Concentrates heat and
cooks food from all sides
• Cook, bake and serve
in the same pot
4. Extra-thick 7.5 mm base
• Allows uniform heating
without sticking or burning
• Retains heat well
Features & Benefits
5
1
Shepherd’s
Pie
Egg
Biryani
Eggless
Sponge Cake
Hara Bhara
Kofta
Curry
Paneer
Makhanwala
Penné Pasta
IM 171
Dutch Oven Instruction Manual
Back Cover
Closed Size: 140mm x 145mm Open Size: 280mm x 145mm
Dutch Oven
Pressure Die-Cast | Glass Lid
Dutch Oven
Pressure Die-Cast
Vegetable
Au Gratin
INSTRUCTION MANUAL
WITH GUARANTEE CARD
Year
Guarantee
2
TERMS AND CONDITIONS
1.
The
Hawkins Die-Cast Nonstick
Dutch Oven is guaranteed
against
defects in material and workmanship
for a period of 2 years from the date of
first purchase by the user. 2. Fair wear
and tear is not a defect. Normal
replacement parts, like the lid and knob
are not covered under this guarantee.
The ceramic coating may scratch or chip
during use –these are not defects and
are not guaranteed; this will not affect
the functioning of the pan. 3. The
pan must be used and maintained
properly in accordance with the printed
instructions contained in the Instruction
Manual and the caution alongside.
4. Genuine parts
of our supply must
be used at all times.
5.
The pan must
not be damaged or weakened by any
repair by an unauthorised person. 6. The
complete cookware under complaint
must be returned to us or our
Authorised Service Centre at the user’s
cost and this Guarantee Card and the
Cash Memo must be produced along
with the pan. The number given
alongside
must match the number on the
bottom of the pan. 7. Subject to the above
mentioned terms and conditions, we shall
repair or replace free of cost any defective
part or parts or the whole cookware at our
option.
CAUTION
1. Do not use high heat. 2. Do not use on chulha,
industrial burners or add any heat source which
cannot
be regulated to low and medium heat. 3.
Limit
pre-heating without food as stated in the
Instruction Manual. 4. When the pan is hot, ensure
that it is never without food.
5. Do not drop, hit,
bang, rub, cut or chop on/in the
pan
or scrape with
metal or sharp objects. 6. Do not bang the
pan
down
on the pan supports. Lift, do not drag or scrape the
pan across the pan supports, doing so can damage the
exterior ceramic coating. 7. Clean thoroughly after
each use in hot water with a mild soap or detergent
and a dishcloth or sponge. Do not put the hot
pan
or
glass lid in water. 8. Do not put the
pan
or lid in the
dishwasher.
GLASS LID GUARANTEE CONDITIONS
1.
The Glass Lid is guaranteed against defects in
material and workmanship under normal household
use for a period of 2 years.
2.
Damage(s)
caused by
misuse/abuse, accident, dropping or hitting are not
covered under this guarantee.
3.
Do not put lid in
an oven or under a grill.
4.
Hand wash after every
use in hot water with a mild soap or detergent and
a dishcloth
or sponge. Dry thoroughly with a
soft clean cloth.
5.
To avoid "misting" caused by
moisture, store the glass lid in a place with good air
circulation/ a well-ventilated place and not in its
original packing.
SOLD BY
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the dealer & stamp
Date of Purchase:
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