Non Stick Cookware

A non-stick Cookware is a cookware engineered to reduce the ability of other materials to stick to it. Non-stick cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE),

FEATURES

INSTRUCTIONS

Reduce your calories with non-stick cookware as it needs less oil for cooking saves time while cooking Food does not stick on the surface Consumes less gas Easy to clean Circular grooving on the bottom for quick and even distribution of heat

Don't use metal on your nonstick pan. Avoid major water temperature changes. Clean your nonstick pans with safe scouring pads. Keep bread pans separate from other nonstick pans. Store your nonstick pans properly. Clean and dry your nonstick pans after using them. Don't store food in your nonstick pans. Avoid high heats when using your nonstick frying pans. Use softer detergents to clean your nonstick pans. Don't use your nonstick pots or pans under a broiler.

Hard Anodised Cooker

Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel—known as a pressure cooker, which does not permit air or liquids to escape below a pre-set pressure. Pressure cookers are used for cooking food more quickly than conventional cooking methods, which also saves energy.

Pressure cookers heat food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or “wet steam”) to bombard and permeate the food. Thus, higher temperature water vapor (i.e., increased energy), which transfers heat more rapidly compared to dry air, cooks food very quickly.

Pressure cooking allows food to be cooked with greater humidity & the temperature of food is limited by the boiling point of water because excess heat causes boiling water to vaporize into steam. In a sealed pressure cooker, the boiling point of water increases as the pressure rises. Pressure is created initially by boiling a liquid such as water or broth inside the closed pressure cooker. The trapped steam increases the internal pressure and temperature. After use, the pressure is slowly released so that the vessel can be safely opened. Pressure cooking can be used to quickly simulate the effects of long braising or simmering.

Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker

Anodized’ means that a material such as the aluminum in cookware, has been subjected to an electrolytic process, where natural oxidation has been controlled. Hard anodized’ is an extension of the process using higher voltage and lower temperature, which results in an even harder and more durable (cooker) coating.

Hard-anodized Cooker are non-toxic and are resistant to heat up to the melting point of aluminum. As such, they can be used on most any indoor heat source, including electric and gas ranges. Hard Anodized Cooker is aluminum cookware that has been put through an electrochemical bath that hardens the aluminum to the strength of stainless steel cookware, and has a layer of oxidization that makes the cookware resistant to corrosion. These light weight quality cook wares are extremely durable, resist scratches and are nonporous, meaning it won’t absorb smells from the food that has been cooked in it.

FEATURES

INSTRUCTIONS

Metal Spoon Friendly Anti-bulge induction base Vibrant finishes stays looking new for years Consumes lower gas Easy to Clean Preserves Nutrition In Food Even Distribution of Heatr Saves time & Money Environment Friendly Nonporous Highly Durable daily use Long Lifespan Warranty : 5 year

Always give carefull attention to a hot Cooker / Pan. Do not leave cooking unattended. Do not Bang or Hit the cooker hard with any hard or sharp objects. Do not cut or chop on the base of cooker with a metal knife or sharp object. Do not use caustic soda or washing soda or acid to wash the cooker. Do not place cooker / pan into heated oven. This cooker cooks under the pressure of steam. Improper use may cause injury. Make sure that lid is properly locked before operating. Always check that vent tube (Pressure release device) is clear and not clogged before use. Never place anything over Whistling weight while cooking. Be aware that certain foods can clog the vent tube (pressure device). Do not attempt to open the cooker / pan forcefully until it has cooled and internal pressure has been released. To release the pressure lift the whistling weight. Safety valve (Fuse Plug) must be replaced periodically. Ensure that there is enough water in cooker. Always put atleast 300 ml. of water (2 cups) into the cooker body before placing seperators on the grid inside the cooker. Clean your cooker after every use. As soon as you have finished cooking. wash your cooker body and lid with warm, soapy water using a soft rag. Do not use any ash or abrasive. Specially clean the following parts: Vent tube, Safety Valve and Gasket. The Gasket should never be removed for cleaning; when the lid is hot; because it may stretch and this will prevent the cooker from sealing perfectly. Gasket should be replaced in its position in Cooker Lid after washing and cleaning. Never hang the Gasket to prevent elongation. Never use a plate to cover the top container while pressure cooking as it may block the vent tube and the whistling weight and prevent proper functioning. Always remove the whistling weight first and then open the cooker or pan. Never tap the rim of the cooker or pan with metal spoon, forks etc.. as this may nick its sealing surface and allow steam to escape.

Hard Anodised Cookware

Anodized’ means that a material such as the aluminum in cookware, has been subjected to an electrolytic process, where natural oxidation has been controlled. Hard anodized’ is an extension of the process using higher voltage and lower temperature, which results in an even harder and more durable (cookware) coating.

Hard-anodized Cookware are non-toxic and are resistant to heat up to the melting point of aluminum, which is 1,221°F (660.56°C). As such, they can be used on most any indoor heat source, including electric and gas ranges. Hard Anodized Cookware is aluminum cookware that has been put through an electrochemical bath that hardens the aluminum to the strength of stainless steel cookware, and has a layer of oxidization that makes the cookware resistant to corrosion. These light weight quality cook wares are extremely durable, resist scratches and are nonporous, meaning it won’t absorb smells from the food that has been cooked in it.

FEATURES

INSTRUCTIONS

Metal Spoon Friendly Consumes lower gas Easy to Clean Preserves Nutrition In Food Even Distribution of Heat Saves time & Money Environment Friendly scratche Resistance Nonporous Highly Durable daily use Environment Friendly Nonporous Long Lifespan Warranty : 5 year

Always give careful attention to a hot cookware, hot oil or butter and flame / heat. Gently place food in the cookware to avoid splashing of the contents. Limit the oil or butter quantity to prevent oil from spattering out of the cookware. Do not bang or hit the cookware hard with any hard or sharp object. do not cut or chop on the cookware with a metal knife or sharp object. Do not wash cookware in cold water. Do not wash cookware in a dishwasher. This cookware is not a Nonstick – it is Hard Anodized. some foods will require some or water and / or careful control of heat to prevent sticking. The cookware heats quickly and retains heat well. Excessive heat will cause some foods to stick. To make cleaning much easier, immediately after cooking while the cookware is still hot, wipe off residual oil with a folded paper napkin or cloth sufficiently thick to protect your hand from the hot metal. and oil. Metallic marks from the source of heat supports may appear on the base. To remove such marks : apply a kitchen cleanser, such as vim’, to the marks and rub with an abrasive kitchen scrubber, such as Scotch – Brite’ or fine steel wool. Do not use caustic soda to wash the cookware.

Aluminium Cooker

Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel—known as a pressure cooker, which does not permit air or liquids to escape below a pre-set pressure. Pressure cookers are used for cooking food more quickly than conventional cooking methods, which also saves energy.

Pressure cookers heat food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or “wet steam”) to bombard and permeate the food. Thus, higher temperature water vapor (i.e., increased energy), which transfers heat more rapidly compared to dry air, cooks food very quickly.

Pressure cooking allows food to be cooked with greater humidity & the temperature of food is limited by the boiling point of water because excess heat causes boiling water to vaporize into steam. In a sealed pressure cooker, the boiling point of water increases as the pressure rises. Pressure is created initially by boiling a liquid such as water or broth inside the closed pressure cooker. The trapped steam increases the internal pressure and temperature. After use, the pressure is slowly released so that the vessel can be safely opened. Pressure cooking can be used to quickly simulate the effects of long braising or simmering.

Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker

FEATURES

INSTRUCTIONS

Fast cooking on average 46 percent faster Consumes lower gas Easy to Clean Even Distribution of Heat Saves time & Money Nonporous Highly Durable daily use Long Lifespan Warranty : 5 year

Always give carefull attention to a hot Cooker / Pan. Do not leave cooking unattended. Do not Bang or Hit the cooker hard with any hard or sharp objects. Do not cut or chop on the base of cooker with a metal knife or sharp object. Do not use caustic soda or washing soda or acid to wash the cooker. Do not place cooker / pan into heated oven. This cooker cooks under the pressure of steam. Improper use may cause injury. Make sure that lid is properly locked before operating. Always check that vent tube (Pressure release device) is clear and not clogged before use. Never place anything over Whistling weight while cooking. Be aware that certain foods can clog the vent tube (pressure device). Do not attempt to open the cooker / pan forcefully until it has cooled and internal pressure has been released. To release the pressure lift the whistling weight. Safety valve (Fuse Plug) must be replaced periodically. Ensure that there is enough water in cooker. Always put atleast 300 ml. of water (2 cups) into the cooker body before placing seperators on the grid inside the cooker. Clean your cooker after every use. As soon as you have finished cooking. wash your cooker body and lid with warm, soapy water using a soft rag. Do not use any ash or abrasive. Specially clean the following parts: Vent tube, Safety Valve and Gasket. The Gasket should never be removed for cleaning; when the lid is hot; because it may stretch and this will prevent the cooker from sealing perfectly. Gasket should be replaced in its position in Cooker Lid after washing and cleaning. Never hang the Gasket to prevent elongation. Never use a plate to cover the top container while pressure cooking as it may block the vent tube and the whistling weight and prevent proper functioning. Always remove the whistling weight first and then open the cooker or pan. Never tap the rim of the cooker or pan with metal spoon, forks etc.. as this may nick its sealing surface and allow steam to escape.