AFGHAN KAZAN INSTRUCTIONS

An Afghan kazan works on the principle of a pressure cooker. During cooking, increased pressure builds up inside the kazan, allowing food to cook faster while helping it retain moisture, flavour and aroma.

Before First Use

Before using your Afghan kazan for the first time, it must be properly prepared.

1. Thoroughly wash the kazan and lid, inside and outside, with warm water and ordinary dishwashing detergent. Rinse thoroughly.

2. Check the steam release valves. They must be clean, move freely and be free from any obstruction.

3. Pour approximately 200–300 ml of milk into the kazan, close the lid and heat for approximately 10 minutes.

4. Remove the kazan from the heat and allow it to cool. Wait until the pressure has been completely released before opening the lid and discarding the milk. Do not consume this milk.

5. Thoroughly rinse the kazan with clean water.

The Afghan kazan is now ready for use.

The Afghan kazan is made from an aluminium alloy and does not require seasoning by high-temperature heating like a traditional cast-iron kazan.

Cooking

1. Place the ingredients into the kazan and add the required amount of liquid.

2. Never fill the kazan more than 2/3 of its total capacity. For foods that expand or produce a large amount of foam during cooking, do not fill it above 1/2 capacity.

3. Make sure the lid seal is clean and correctly positioned.

4. Close and securely fasten the lid.

5. Place the kazan on the heat source. Cooking can initially be started over medium to high heat.

6. When steam begins to escape from the operating valve and working pressure has been reached, reduce the heat. Maximum heat is not required throughout the entire cooking process.

7. Start counting the cooking time once working pressure has been reached.

8. When cooking is complete, turn off the heat and allow the pressure inside the kazan to decrease.

IMPORTANT — SAFETY

Never attempt to open the Afghan kazan while it is under pressure.

Before opening the lid, make sure that:

• steam is no longer being released;
• the pressure inside the kazan has been completely released;
• the operating and safety valves no longer indicate pressure.

Never force the lid open.

Keep your hands and face away from the steam release valves. Escaping hot steam can cause serious burns.

Never cover, block or modify the operating or safety valves.

Before every use, make sure that all valves and steam passages are clean and unobstructed.

Approximate Cooking Times After Working Pressure Is Reached

Vegetables — 5–15 min

Chicken — 15–25 min

Pork — 25–40 min

Beef — 30–50 min

Jēra gaļa — 25–40 min.

Cooking times are approximate and depend on the quantity of food, size of the pieces and intensity of the heat source.

Care and Maintenance

After the kazan has completely cooled, wash the kazan and lid. Pay particular attention to cleaning the valves and steam passages. Dry all parts completely before storage.

Do not use the kazan if the sealing gasket, valves, lid or any other component that may affect safe operation under pressure is damaged.