26 cm Die Cast Grill Pan Instruction Manual
Back Cover
Closed Size: 140mm x 145mm Open Size: 280mm x 145mm
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1.
Hawkins Die-Cast Nonstick Cookware 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, namely, plastic handle 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 this Instruction Manual and the
Caution alongside. 4.
Damage
caused by
misuse/abuse, accident, dropping or hitting are
not covered under this guarantee.
5. Genuine
parts of our supply must be used at all times.
6. The pan must not be damaged or weakened
by any repair by an unauthorised person. 7. 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 cookware. The serial number given
alongside must match the number on the
bottom of the pan. 8. 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. Limit pre-heating
without food as stated in the Instruction
Manual. When pan is hot, ensure that it is
never without food. 2. Do not use on
chulha, industrial burners or any heat source
which cannot be regulated to low and
medium heat. 3. Do not drop, hit, bang,
rub, cut or chop on/in pan or scrape with
metal or sharp objects. 4. Do not bang pan
down on the pan supports. Lift, do not drag
or scrape pan across the pan supports, doing
so can damage the exterior ceramic coating.
5. Use the Hawkins wooden spatula
provided – do not use a metal or sharp
spatula which may scratch and damage the
nonstick. 6. Clean thoroughly after each use
in hot water with a mild soap or detergent
and a dishcloth or sponge. Do not put hot
pan or glass lid in cold
water. 7. Do not put
pan or lid in a dishwasher.
8. Do not put pan
or lid in a hot oven or under a broiler/grill. 9.
To avoid “misting” caused by moisture, store
the glass lid in a well-ventilated place and
not in its original packing.
Grill Pan
Pressure
Die-Cast
Year
Guarantee
2
TERMS AND CONDITIONS
Grill Pan
Pressure Die-Cast
IM 168
INSTRUCTION MANUAL
WITH GUARANTEE CARD
Paneer Tikka
GUARANTEE
NO.
For more recipes and cookbooks in other languages download the Hawkins Kitchen App
Inside BackInside Front
1
6. Hi-Tech
Ceramic Coating
•
On exterior of Pan body
•
Non-toxic, lead free
•
Scratch and stain resistant
•
Stays looking new for years
•
Easy to clean
5. Easy to drain fat or
slide foods from pan
•
Use the pan corners in
the 26 cm Outer Diagonal
model
•
Use the spouts on both
sides in the 30 cm Outer
Diagonal model
3. Sturdy
stay-cool handle
•
The bracket is cast
as an integral part of
the pan – stronger
•
The unique design
keeps the plastic
handle cool throughout
the cooking process
2. PFOA-free
Three-coat Nonstick
•
Healthy, hygienic
low-oil cooking
•
Lasts longer than
ordinary nonstick
•
Easy to clean
1. Extra-thick, Die-Cast Body
Precisely Engineered Ridges
•
Strong, yet light and easy to use
•
Extra-thick, evenly-spaced
ridges raise food –
excess fat drains away for
healthful, flavourful food
4. Toughened 4 mm thick
heat-resistant glass lid
(Available as an option)
•
Strong stainless steel rim
and stay-cool knob
•
Speeds up cooking,
tenderises food and
enhances flavours
•
See the food while it cooks
or when it is served
without lifting the lid
•
Cook and serve elegantly
6 Features and Benefits
Grilled
Potato
Wedges
Grilled
Prawns
26 cm
Outer Diagonal Length
30 cm
Outer Diagonal Length
Contents
Page
6 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 7
General Cooking Tips 9
Recipes
Grilled Potato Wedges 11
Tandoori Paneer Tikka 12
Vegetable and Cheese Grilled Sandwiches 13
Grilled Fish Indian Style 14
Grilled Mixed Vegetables 15
Chicken Reshmi Kebab 16
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.
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
Any
Questions
or
Comments?
Contact:
3
Important Safeguards
1.
Limit pre-heating of the pan without food as follows:
2. After pre-heating, when the pan is hot, ensure that it is never without food. Never
"dry heat", that is, never heat the pan without food or water in it except as stated
in Point 1 above. Dry heating may permanently damage the pan.
3. DO NOT USE HIGH HEAT. Use medium to low heat – the pan heats quickly and
retains heat well.
4.
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 base of the pan.
5.
Always give careful attention to a hot pan, hot oil and flame/heat. Do not leave frying
unattended. In case oil or butter should ever catch fire, have a metal lid handy to cover the
pan. Never pour water on the fire as this may spread the fire.
6. Do not drop, hit, bang, rub, cut or chop on/in pan or scrape with metal or sharp
objects
-
do not use a metal spatula. Use the Hawkins wooden spatula provided.
7. Do not put pan or glass lid in a heated oven or under a broiler/grill.
8. The handle of pan should be parallel to the kitchen counter – not sticking out.
9. Do not scrape pan 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, and then only release
handle.
10. Do not put hot pan or glass lid in water. Allow to cool first.
11. Do not wash pan or glass lid in a dishwasher. Hand wash.
12. Read and follow instructions in this Manual.
Size of Pan
Inner Width/Outer Diagonal
Gas Stove Induction Cooktop
Heat Setting Time Heat Setting Time
20 cm/26 cm
Big Burner,
Medium
4 minutes
800 Watts
1 minute
25 cm/30 cm
5 minutes
--
--
4
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).
5
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 mold cavity. The molten metal takes the shape of
the mold, 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 Grill Pan
•
Precisely Engineered Ridges of right thickness, shape and even spacing that raise the
food above the cooking surface. This prevents the build-up of steam as it sears, allows
excess fat to drain away and settle in the valleys, where it collects and imparts more
flavour to the food. Plus, the grill marks add to the taste and appeal of the food! These
ridges hence allow for less-oil, more flavourful cooking.
•
Durable and strong, yet light: Precise casting adds metal where it is needed most.
The extra-thick base and the rim provide more even, quick heating and greater strength.
The result is a long-lasting pan that will give you many years of faithful service, but yet
feels amazingly light in the hand!
•
Perfect for quick snacks for kids and parties, such as paneer tikka, chicken tikka,
tandoori aloo, grilled vegetables, fish and chicken.
•
Your grill pan will give you years of easy, great-tasting, healthful, cooking and easy
clean-up if you carefully follow the instructions in this Manual.
•
Offered with a choice of Induction base (Inner Width 20 cm) or regular gas base (Inner
Width 25 cm).
6
How to Use
Before First Use
Remove label. A little vegetable oil will help 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 such as meat or fish 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 low to medium heat. Do not use high heat – that will shorten the life of
nonstick. Use pan only on domestic gas, radiant electric, halogen or ceramic cooktops. The
20 cm pan can also be used on induction cooktops. Use a burner to suit the size of your
pan – gas flames should not lick the sides of the pan.
Limit Pre-heating of Pan
Some foods require the pan to be at certain temperature before you cook in it. When
pre-heating the cold empty pan without food (with or without oil) before
beginning to cook, it is critical that the heat setting and maximum pre-heating
time are strictly limited as follows to:
The actual time required for pre-heating for best cooking results may be less, depending
on the food being cooked and your burner/cooktop. If food is smoking or burning, reduce
heat. 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.
Size of Pan
Inner Width/Outer Diagonal
Gas Stove Induction Cooktop
Heat Setting Time Heat Setting Time
20 cm/26 cm
Big Burner,
Medium
4 minutes
800 Watts
1 minute
25 cm/30 cm
5 minutes
--
--
7
Comparing Heat Settings in Gas and Induction
1.
Given alongside are approximate
equivalent heat
settings for gas and induction. Try out these heat
settings and adjust them as may be required for cooking
on your cooktop.
2. Induction cooktops initially heat up faster than
gas and electric stoves and the times normally required
for initial heating of oil/butter/ghee may need to be
reduced.
Avoid Scratching, Damage, Breakage
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
accidently and unknowingly ingested, it passes through the body harmlessly.
The glass lid, plastic handle and 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.
How to Clean
1. Taking care to protect your hand from the hot pan with sufficient paper or cloth, wipe
off food/oil residue with a paper napkin or muslin cloth from hot pan immediately after
cooking. Doing so makes cleaning very much easier.
2. DO NOT WASH PAN/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 plastic handle, glass lid and
knob.
3. 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. Clean gently along the ridge/
valley length (not across) to prolong life of the nonstick. For stubborn spots, soak pan in
hot water (cold water after cooking eggs or milk) for about 10 minutes and rub with a
Gas Stoves
Big Burner
Induction
Cooktops in
Watts
High 2000
Medium-high 1200
Medium 800
Medium-low 600
Low 400
Equivalent Heat Settings in
Gas and Induction Cooktops
8
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.
4. To remove stains from the stainless steel plate attachment: The stainless steel
plate attached to the base may develop blue and/or golden/brown stains which may be
caused by overheating. To remove these stains clean the steel plate with a stainless steel
cleanser or with a non-abrasive cleaning powder, wash and dry. These stains do not affect
the performance of the pan.
5. Wash wooden spatula in hot water with a mild soap or detergent, rinse and dry
immediately – do not soak.
6. 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.
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. 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. The pan
conducts heat well and evenly. Avoid high temperatures for the best cooking results,
conserving fuel and preserving the life of the nonstick coating.
2. Induction cooktops generally heat up faster than gas or electric cooktops; hence the
heat settings required on induction cooktops for this pan are generally lower than the
recommended heat settings on gas. It may also be necessary to adjust the heat more
frequently to get the desired cooking results.
3. The intensity of grill marks on the food depends upon the heat and how often the food
is turned or flipped over. Adjust the heat setting and time that the food sits in the pan
before turning it over to get the grill marks that you desire. Turning the food over during
grilling will help prevent burning or charring.
4. During cooking, some masalas or gravy may settle in the grooves between ridges and
start to burn. Using a kitchen cloth/paper napkin, wipe off the accumulated residue after
each batch.
5. Covering the pan with the lid helps cook food faster and produces food that is more
tender, moist, flavourful and better cooked inside. Adjust time suitably when cooking without
the lid, keeping in mind that the cooking results may not be as well done as when using the
lid for certain foods like grilled potatoes or chicken.
6. Do not leave the ladle/tongs in the pan while cooking.
7. Eggs and batters should be at room temperature before beginning to cook.
8. The nonstick coating of the pan retards browning somewhat in certain foods. If food
is not browning or reaching the colour desired by you and a higher heat setting causes
burning, lower the heat setting and cook for a longer time. Do not use high heat.
9. To ensure even cooking, shape foods (such as patties) evenly and slice foods
(such as potatoes) evenly.
10. Saving Energy: Save energy and produce tasty food while optimising fuel consumption
by regulating the heat as given in the instructions.
10
11. Abbreviations used:
12. 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
1
/2 inch 1.3 cm
3
/4 inch 1.9 cm
1 inch 2.5 cm
11
Grilled Potato Wedges
For pan with 20 cm inner width: cook in 2 batches.
Serves 4
6 small (1 lb
/
450 g) potatoes unpeeled,
each cut into 8 wedges
1 tbsp
/
15 ml butter melted and cooled
1
/2 tsp
/
2.5 ml pepper
1
/2 tsp
/
2.5 ml salt
1 tsp
/
5 ml dried mixed herbs
1. In a large bowl, add potatoes and all other ingredients. Mix till all potatoes are coated
with the seasonings.
2. Heat grill pan on medium heat about 3 minutes. Add potatoes and arrange them in a
single layer. Reduce heat to medium-low.
3. Cover and cook till underside of potatoes get golden brown grill marks (about 10 minutes).
Uncover pan. Turn over potatoes. Cover and grill till potatoes are cooked and underside
get golden brown grill marks (about 10 minutes).
4. Uncover pan. Remove. Serve hot.
•
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. Please note 3 of these recipes use the lid to speed up
cooking, moisten and tenderise the food.
The following recipes are written for the pan with 25 cm Inner width To adapt these
recipes for the pan with 20 cm inner width, follow the batch size and/or number of foods
given in each recipe and adjust the cooking time appropriately.
12
Tandoori Paneer Tikka
For pan with 20 cm inner width: cook in 3 batches of 6 tikka each.
Yield: 18 tikka
1 cup
/
250 ml curd
1 x 1 inch
/
2.5 cm piece (
1
/3 oz
/
10 g) fresh ginger
10 small cloves garlic
1
1
/2 tsp
/
7.5 ml lemon juice
1
1
/4 tsp
/
6.3 ml red chilli powder
1
/2 tsp
/
2.5 ml garam masala powder
1
1
/4 tsp
/
6.3 ml rock salt
1 tsp
/
5 ml kasoori methi crushed
1 tbsp + 1 tsp
/
20 ml mustard oil
1
/8 tsp
/
0.6 ml tandoori food colour
1 lb 7 oz
/
650 g paneer cut into 1
1
/2 inch
/
3.8 cm long,
1
1
/2 inch
/
3.8 cm wide and
1
/2 inch
/
1.3 cm thick pieces
1. Place a muslin over a bowl. Pour curd into muslin and strain. Gather up corners of
muslin and tie a knot above curds to make a bag. Hang this bag about 30 minutes. Untie
bag. Measure
2
/3 cup
/
160 ml of curd. Keep aside.
2. Grind into a paste ginger, garlic and lemon juice.
3. In a bowl, mix curd, ginger-garlic paste and all other ingredients except paneer. Gently
coat paneer with curd-masala mixture and place it in a plate. Cover and keep aside 1 hour.
4. Heat grill pan on medium heat about 3 minutes.
5. Place 9 paneer pieces in the pan. Cook about 5 minutes. Turn over. Cook about
5 minutes. Remove.
6. Cook remaining paneer in the same way as in step 5. Serve hot, with Mint Chutney.
•
13
Vegetable and Cheese Grilled Sandwiches
For pan with 20 cm inner width: cook in 4 batches of 2 sandwiches each.
Yield: 8 sandwiches
3
/4 cup
/
120 g corn kernels cooked
1 large (5
1
/3 oz
/
150 g) onion finely chopped
1 medium (2
1
/2 oz
/
75 g) bell pepper finely chopped
1 green chilli finely chopped
1
/4 cup
/
60 ml coriander leaves finely chopped
1
/2 tsp
/
2.5 ml salt
1
/2 tsp
/
1.3 ml pepper
1
1
/8 cups
/
130 g cheddar cheese
16 slices bread
(each about 3
1
/2 inch x 3
1
/2 inch x
3
/8 inch
/
9 cm x 9 cm x 1 cm)
2 tbsp + 2 tsp
/
40 ml butter
1. In a bowl mix all ingredients except bread and butter.
2. Spread ½ tsp
/
2.5 ml butter on one side of 8 bread slices, on a bread slice spread
3 heaped tbsp
/
60 g filling on the unbuttered side. Place another buttered bread slice on
top of filling, buttered side up. Prepare 3 more sandwiches in the same way.
3. Heat grill pan on medium heat about 3 minutes.
4. Place 4 sandwiches in the pan. Lightly press the sandwiches with spatula. Cook
about 5 minutes. Turn over. Lightly press sandwiches with spatula. Cook about 4 minutes.
Remove. (While sandwiches are grilling prepare 4 more sandwiches in the same way as
given in step 2).
5. Cook remaining sandwiches In the same way as in step 4. Serve hot, accompanied with
tomato ketchup.
•
14
Grilled Fish Indian Style
For pan with 20 cm inner width: cook in 3 batches of 4 fish steaks each.
Yield: 12 steaks
1 x 1
1
/2 inch
/
3.8 cm piece fresh ginger
(
1
/2 oz
/
15 g)
15 small cloves garlic
2 green chillies
1 tbsp
/
15 ml coriander leaves chopped
1 tbsp
/
15 ml lemon juice
2 tbsp + 2 tsp
/
40 ml vegetable oil
2
1
/2 tsp
/
12.5 ml salt
1 tbsp
/
15 ml red chilli powder
1
/2 tsp
/
2.5 ml turmeric
1 tsp
/
5 ml cumin powder
1
/2 tsp
/
2.5 ml garam masala powder
12 (1
lb 12
1
/3 oz
/
800 g) fish steaks
1
/2 inch
/
1.3 cm thick
1. Grind into a paste ginger, garlic, chillies, coriander leaves and lemon juice.
2. In a large bowl, combine ground paste, 2 tbsp
/
30 ml oil and all other ingredients except
fish. Add fish. Rub mixture all over fish. Cover and keep aside about 1 hour.
3. Heat grill pan on medium heat about 3 minutes.
4. Brush 1 tsp
/
5 ml oil all over the cooking surface of the pan. Place 6 fish steaks. Lightly
press the steaks. Cook about 5 minutes. Turn over. Lightly press the steaks. Cook about
5 minutes. Remove.
5. Cook remaining steaks in the same way as in step 4. Serve hot.
•
15
Grilled Mixed Vegetables
For pan with 20 cm inner width: reduce all ingredients by 33% (one-third) and cook in 2 batches.
Serves 4
5 small cloves garlic crushed
1
/4 tsp
/
1.3 ml pepper
1
1
/2 tsp
/
7.5 ml lemon juice
2 tsp
/
10 ml vegetable oil
1 tsp
/
5 ml dried mixed herbs
3
/4 tsp
/
3.8 ml salt
1 small head (5
2
/3 oz
/
160 g) broccoli cut into flowerettes of about
1 inch
/
2.5 cm; halved lengthwise (100 g)
2 small (3
1
/2 oz
/
100 g) carrots peeled, cut lengthwise into 1
1
/2 inch
/
3.8 cm long and
1
/4 inch
/
6 mm thick slices
3
1
/2 oz
/
100 g mushrooms cut lengthwise into
3
/8 inch
/
1 cm thick slices
1 medium (3
1
/2 oz
/
100 g) red bell pepper cut into 1
1
/2 inch
/
3.8 cm
long and 1
1
/2 inch
/
3.8 cm wide pieces
1 medium (4 oz
/
115 g) green zucchini cut lengthwise into 1
1
/2 inch
/
3.8 cm long and
3
/8 inch
/
1 cm thick slices
1 small (2
2
/3 oz
/
80 g) onion cut into quarters
1. In a large bowl, mix all ingredients except vegetables. Add vegetables. Mix till all
vegetables are coated with the seasonings.
2. Heat grill pan on medium heat about 3 minutes.
3. Add half the vegetables in the pan and arrange them in a single layer. Cover and cook
about 6 minutes. Uncover pan. Turn over. Cover and cook about 5 minutes. Remove.
4. Cook remaining vegetables in the same way, as in step 3. Serve hot.
•
16
Chicken Reshmi Kebab
For pan with 20 cm inner width: reduce all ingredients by 33% (one-third) and cook in 2 batches.
Serves 6
1
/2 cup + 2 tbsp
/
150 ml curd
2 tbsp
/
30 ml cashew nuts broken into pieces
1 x 1 inch
/
2.5 cm piece (
1
/3 oz
/
10 g) fresh ginger
10 small cloves garlic
1 green chilli
1 tbsp
/
15 ml water
1
1
/2 tsp
/
7.5 ml lemon juice
1
/2 tsp
/
2.5 ml garam masala powder
1
/2 tsp
/
2.5 ml cumin powder
1
1
/4 tsp
/
6.3 ml rock salt
1
/3 cup
/
80 ml fresh cream
1 tsp
/
5 ml kasoori methi crushed
1 tbsp
/
15 ml mustard oil
1 lb 1
2
/3 oz
/
500 g boneless chicken cut into
2 inch
/
5 cm long, 2 inch
/
5 cm wide
and
1
/2 inch
/
1.3 cm thick pieces
1. Place a muslin over a bowl. Pour curd into muslin and strain. Gather up corners of
muslin and tie a knot above curds to make a bag. Hang this bag about 30 minutes. Untie
bag. Measure
1
/3 cup
/
80 ml of curd. Keep aside.
2. Grind into a paste cashew nuts, ginger, garlic and chilli, adding water (1 tbsp
/
15 ml) a
little at a time.
3. In a bowl, mix curd, ground paste and all other ingredients except chicken. Add chicken.
Rub mixture all over chicken. Cover and keep aside 4 hours or in refrigerator overnight.
Divide chicken into 2 batches.
17
4. Heat grill pan on medium heat about 3 minutes.
5. Place one batch of chicken in the pan in a single layer. Cover and cook about 8 minutes.
Uncover. Cook till liquid evaporates. Turn over. Reduce heat to medium-low. Cover and
cook about 5 minutes. Remove.
6. Keep heat at medium-low. Cook remaining chicken in the same way as in step 5. Serve
hot, with Mint Chutney.
•
Inside BackInside Front
1
6. Hi-Tech
Ceramic Coating
•
On exterior of Pan body
•
Non-toxic, lead free
•
Scratch and stain resistant
•
Stays looking new for years
•
Easy to clean
5. Easy to drain fat or
slide foods from pan
•
Use the pan corners in
the 26 cm Outer Diagonal
model
•
Use the spouts on both
sides in the 30 cm Outer
Diagonal model
3. Sturdy
stay-cool handle
•
The bracket is cast
as an integral part of
the pan – stronger
•
The unique design
keeps the plastic
handle cool throughout
the cooking process
2. PFOA-free
Three-coat Nonstick
•
Healthy, hygienic
low-oil cooking
•
Lasts longer than
ordinary nonstick
•
Easy to clean
1. Extra-thick, Die-Cast Body
Precisely Engineered Ridges
•
Strong, yet light and easy to use
•
Extra-thick, evenly-spaced
ridges raise food –
excess fat drains away for
healthful, flavourful food
4. Toughened 4 mm thick
heat-resistant glass lid
(Available as an option)
•
Strong stainless steel rim
and stay-cool knob
•
Speeds up cooking,
tenderises food and
enhances flavours
•
See the food while it cooks
or when it is served
without lifting the lid
•
Cook and serve elegantly
6 Features and Benefits
Grilled
Potato
Wedges
Grilled
Prawns
26 cm
Outer Diagonal Length
30 cm
Outer Diagonal Length
26 cm Die Cast Grill Pan Instruction Manual
Back Cover
Closed Size: 140mm x 145mm Open Size: 280mm x 145mm
SOLD BY
Name & Address
of the dealer
& stamp
Date of Purchase:
Scan to register guarantee
and get more recipes at
www.hawkins.in/recipes
1.
Hawkins Die-Cast Nonstick Cookware 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, namely, plastic handle 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 this Instruction Manual and the
Caution alongside. 4.
Damage
caused by
misuse/abuse, accident, dropping or hitting are
not covered under this guarantee.
5. Genuine
parts of our supply must be used at all times.
6. The pan must not be damaged or weakened
by any repair by an unauthorised person. 7. 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 cookware. The serial number given
alongside must match the number on the
bottom of the pan. 8. 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. Limit pre-heating
without food as stated in the Instruction
Manual. When pan is hot, ensure that it is
never without food. 2. Do not use on
chulha, industrial burners or any heat source
which cannot be regulated to low and
medium heat. 3. Do not drop, hit, bang,
rub, cut or chop on/in pan or scrape with
metal or sharp objects. 4. Do not bang pan
down on the pan supports. Lift, do not drag
or scrape pan across the pan supports, doing
so can damage the exterior ceramic coating.
5. Use the Hawkins wooden spatula
provided – do not use a metal or sharp
spatula which may scratch and damage the
nonstick. 6. Clean thoroughly after each use
in hot water with a mild soap or detergent
and a dishcloth or sponge. Do not put hot
pan or glass lid in cold
water. 7. Do not put
pan or lid in a dishwasher.
8. Do not put pan
or lid in a hot oven or under a broiler/grill. 9.
To avoid “misting” caused by moisture, store
the glass lid in a well-ventilated place and
not in its original packing.
Grill Pan
Pressure
Die-Cast
Year
Guarantee
2
TERMS AND CONDITIONS
Grill Pan
Pressure Die-Cast
IM 168
INSTRUCTION MANUAL
WITH GUARANTEE CARD
Paneer Tikka
GUARANTEE
NO.
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