Page 22 Advertisements Column 2

Press, 17 September 1980, Page 22

Everything you shouldknowabout your Hawkins Pressure Cooker Vent tube r- Vent weight (Vent tube nut, \ Lid handle bar Vent tube \ Red spring / washer) \ \ r—• (Red spring / .—pivot \ \ / / \\ / / Cover head — l \ \ / / / n. \\ * / //' handle \ \ \ Safety / / / rivets Lid—\ \ \\ V valve / // / vrrii V / /// O-gasket—X. \ / /// Subsidiary , 7 handle 40 J 'Locking X I I s f \ \ \ ■JK > \ \ \_ Studs & stud ?• handle screw : [.■ B jtiOwklHSi 'S -j \ \ screws ■, 3 < •B. ® UNIVERS^- y | \ \ i I I’ w I \ handle \ • ' - \ Main handle - - bracket What is pressure cooking? Ordinary cooking is done at the boiling point of water, which at sea level is 100°C.The temperature at which water boils rises with an increase in pressure and this is the principle used in pressure cooking. The Hawkins Pressure Cooker cooks food at 122.2°C. Since cooking is done at a higher temperature it is ) much faster and more hygienic. Safe — Simple — Economical — Dependable Buy a Hawkins the pressure cooker mother used. If unavailable from-your local department or hardware store contact N.Z. agents:— L. Holt & Co. Ltd, 80x2611, Auckland.