How do you know how much pressure you are using? All the recipes I have call for certain pressure for certain amounts of time
274692
There is never a need for pressure gauge on cheese press. There are so many variables that determine when the whey is ready to release, and if you put too much pressure when it's not ready, curd will be forced out of any space it can find. Our press does it naturally. You just set it up to press, secure the center top knob, and then as the whey is released you just retighten the knob. You don't have to sit and watch the press, just check the knob every so often. This is the natural way to press the cheese! If you have recipe with weight directions, just bypass that and follow the directions for our press! There is never a need for pressure gauge on cheese press. There are so many variables that determine when the whey is ready to release, and if you put too much pressure when it's not ready, curd will be forced out of any space it can find. Our press does it naturally. You just set it up to press, secure the center top knob, and then as the whey is released you just retighten the knob. You don't have to sit and watch the press, just check the knob every so often. This is the natural way to press the cheese! If you have recipe with weight directions, just bypass that and follow the directions... » Read More There is never a need for pressure gauge on cheese press. There are so many variables that determine when the whey is ready to release, and if you put too much pressure when it's not ready, curd will be forced out of any space it can find. Our press does it naturally. You just set it up to press, secure the center top knob, and then as the whey is released you just retighten the knob. You don't have to sit and watch the press, just check the knob every so often. This is the natural way to press the cheese! If you have recipe with weight directions, just bypass that and follow the directions for our press! « Show Less
274693
You don't... There is nothing on this press that indicates how much pressure you are applying. I just go by resistance and how much whey is being released.
274694
You have to get a feel for how much pressure you need. Just a bit of even pressure and after whey has been released you can tighten it a bit more. The press is good but I personaly wish that it had a pressure indicator like so many other cheese presses I have seen.
222042
Michael, as far as I can tell when I use it. I still always check my cooking temps just to be on the safe side. Hope this helps.
146320
What PSI are you running it at? It should be anywhere between 80 and 90 PSI. Or your tip might be clogged with something.
174456
I ordered the 1.5 because I wasn't sure on how much pressure was going to applied. Melisa
1895349
I don't think this pressure cooker is more than 10psi. I use a large canner with a gauge that goes up to 20psi. Highest recommended psi is 15psi. I have used 10 psi for almost everything and I find the cooking time comparable to that. Only way to know for sure, ask the manufacturer.
530781
MOST canning is done at 10 psi and some at 15. Why is there only an 8psi setting and not a 10?
1961425
This cheese press doesn't have any indication for the amount of pressure you are getting. I use this press for all hard cheeses and just keep pressing (turning the knob) and go for the feel. Haven't had a problem yet. You can only press the cheese so far. You don't want to push the whey out too fast.
2205077
I have the owner's menu here, on page 5 ,it said you could set to F or C for temperature , Kpa, Psi or Bar for Pressure. SCH-BRK- 4PC
610288
Like most other pressure gauges that are part of the air compressor,they seem to read high until you turn the compressor off and wait until it "settles".Then the reading is accurate.Just go a few lbs. over,shut it off,wait a bit and look at the gauge.If you over fill,it's just a matter of letting some air out.No big deal.It's a super good compressor.
2245875
Depends upon the recipe. If you are using a cook book that has recipes for a pressure cooker the amount of liquid will be specified in each recipe. I recommend Pressured Cook by Lorna Sass. Btw, the Magefesa pressure cooker is of very high quality and performs flawlessly
2085699
Fill the plastic water measure to the hard cooked line "6or7" pour in the bottom of the cooker and turn it on and about 6 or 7 minutes the very loud buzzer will let you know when they are done. The water measure can be hard to read and be sure you use the hard cooked, not the soft or medium soft lines. It really has worked well for me every time.
938789
That's exactly what I'd like to know... it seems difficult to find this information on pressure cookers... I'm trying to research before I buy, and I can't find exact pressure settings (just 'low', 'medium', or 'high'). ? ? ?
1274637
Sorry Barbara, I gave my copy of the recipe book (came with my new pressure cooker) to my daughter-in-law, along with my old 20 yr old Nordic pressure cooker. I'm sure if you contact the Nordic people they will send you one.You can get a new sealing ring through them so I hope you are lucky on the book.Sheila.
20826
You use the brown rice setting for browning. I don't know of a variable pressure option but I could just not know
888214
I start out on the 10 setting. Once I have reached the 10 lbs pressure (I live under 1,000 feet) I start to very slowly lower the knob. You have to constantly monitor the pressure, as too much fluctuation of the pressure can affect the sealing process. After about 30-40 minutes the pressure stabilizes. I end up with the knob at 6-7 (I have been canning meats that require 90 minutes processing time. I hope this helps you.
475756
Depends on the area of the country. But normally 10 to 11 psi.But read the instructions and following them.
1617217
The weighted gauge is really easy to use. Bring it up to pressure and a adjust the heat to have the gauge wiggle a few time a minute. Look on the National Center for Home Food Preservation website nchfp.uga.edu/ at the University of Georgia, They have online videos that will show you how to use the weighted gauge and pressure gauge. Great instruction on this site and wonderful recipes. Their canning book So Easy to Preserve is one of the best canning books ever! I like to use the weighted gauge better that the pressure gauge because if the pressure gauge ever breaks don't worry, the weighted won't