Why is the cooking pressure listed as only 9psi? The standard for recipes is 15psi.
458271
High pressure is 8.7 psi (60 kPa) as noted in the manual; this has been verified by the Fissler factory in Germany, and independently verified by HipPressure. In actual use, it seems not to matter - recipe timings have been working well for me, esp. those from HipPressure website.
458272
Are you sure? Email Fissler USA- they respond quickly. Using the Fissler Vitaquick for 6 months and have not been hampered by pressure issues. Mainly cooked at high pressure so far. I have not tried the other makes- but the Fissler works just great. Used recipes from hip pressure cooking and Gordon Ramsay and am very pleased. Hope this helps
458273
Are you sure? Email Fissler USA- they respond quickly.Using the Fissler Vitaquick for 6 months and have not been hampered by pressure issues.Mainly cooked at high pressure so far.I have not tried the other makes- but the Fissler works just great. Used recipes fromhip pressure cooking and Gordon Ramsay and am very pleased.Hope this helps
598
One pound of pressure difference isn't going to affect the temperature in your cooker by enough to do harm. Thirteen, fourteen, or fifteen pounds of pressure will work equally well, so the reading doesn't make a lot of difference in any case.
1342483
If you attempt to "can" food in this cooker be absolutely sure you read the recipe you are using carefully. This cooker operates at 15 psi and cannot be reduced to 5 or 10 psi. If you live at an altitude that recommends 10 psi for home canning then this is NOT THE COOKER FOR YOU!!!! You can compensate for the increased pressure but this requires experience ...... talk to someone who lives near you who is known to KNOW what they are doing when it comes to "canning" !!!!! Hope this helps!
1386558
I would love to pressure can in my Instant Pot, but after careful consideration I've concluded that it would only be safe if you are at an elevation below 3000 ft above sealevel. At sealevel you pressure can at 10psi. You are supposed to adjust the pressure up 1/2 lb for every 1000 ft elevation above sea level, so with the Instant Pot's psi of 11.6, 3000 ft is about the limit.
582000
15 psi is not the standard, it is 10 psi. But this cooker will not sustain 10 psi for the length of time required to pressure can, so no, NO electric pressure cooker should be used for pressure canning. Electric PCs cycle, that is turn on when reaching max pressure then shutting off until a much lower pressure (usually 8 psi) before turning on again. With this much oscillation you can not safely know the contents are sterilized enough to prevent botulism growth. Not only that but with the cycling you get boiling of the canning jars contents which means it will boil out of the jars contaminating the lids and not seal. 15 psi is not the standard, it is 10 psi. But this cooker will not sustain 10 psi for the length of time required to pressure can, so no, NO electric pressure cooker should be used for pressure canning. Electric PCs cycle, that is turn on when reaching max pressure then shutting off until a much lower pressure (usually 8 psi) before turning on again. With this much oscillation you can not safely know the contents are sterilized enough to prevent botulism growth. Not only that but with the cycling you get boiling of the canning jars contents which means it will boil out of the jars... » Read More 15 psi is not the standard, it is 10 psi. But this cooker will not sustain 10 psi for the length of time required to pressure can, so no, NO electric pressure cooker should be used for pressure canning. Electric PCs cycle, that is turn on when reaching max pressure then shutting off until a much lower pressure (usually 8 psi) before turning on again. With this much oscillation you can not safely know the contents are sterilized enough to prevent botulism growth. Not only that but with the cycling you get boiling of the canning jars contents which means it will boil out of the jars contaminating the lids and not seal. « Show Less
788212
I found this on their web site. The only problem is the model numbers on Amazon are not the same. http://www.wmf-usa.com does not give the specs. This is page 6 of the owners manual for 8 1/2 quart http://www.wmf.com/wmf/upload/pdf/perfectplus_BAL_en_20070216_1904.pdf First ring: approx. 110C or 230 F (operating pressure 45 kPa, or 45 kilopascal = 6.526698198 psi regulating pressure 90 kPa) or 90 kilopascal = 13.053396396 psi for delicate foods such as fish or compote Second ring: approx. 119C or 246.2 F (operating pressure 95 kPa, or 95 kilopascal = 13.778585084 psi regulating pressure 130 kPa (18.854905905 psi), max. 150 kPa (21.75566066 psi) for all other foods. According to Miss Vicki High Pressure 15psi, 257F is the standard. difference between the regulating pressure & the operating pressure. I assume its highs & lows. Either way the temp is rated at 246 F. Thus I think this model would take slightly longer to cook.
1360094
Most standard pressure cookers operating at 15 PSI or 257 degree F ; this is a standard set by USDA since 1917 and most manufactures do not event put in its manual, however some pressure cookers made in Germany work at lower pressures between 11 - 13 PSI.
2109897
Sorry, cannot answer as I bought this as a gift, however they love this pressure cooker, it has exceeded their expectations and can cook entire meals in 15 minutes.
1685025
This is all I could find... hope it helps...higher altitude more time and liquid.. gg By:sailorgirl Location: sailing the upper Great Lakes Gear Style: Comfort Driven Describe Yourself: Casual Adventurer PRACTICE BEFORE PACKING November 6, 2011 GSI pressure cookers seem to cook slightly slower than standard home use units. One document I read said they max. out at about 12.5 psi where houshold ones work at 15 psi. I've found that cook times for standard presure cooker recipies must be extended by a few minutes. It would be handy if the max. psi were given on the instructions or in the product description above. Also, don't be too conservative with liquids, especially where cook times get up to 20 min. or more (i.e. breads), as these lose a fair bit of steam out the pressure valve - not a failure, just a "design feature". Where a recipe calls for 1 C. liquid, go with 1.25 C., if 3 C. go with 4 C. Still, they're light weight and a good size for 1 person up to maybe 4. I use mine on a boat and it lets me eat well on long trips.
603767
Low pressure is generally around 5 psi, medium 10 psi, and high pressure 15 psi. Depending on altitude and food acid levels, the pressure and processing time is unique for each. We process our meats at 15 psi for around 95 minutes and our altitude is 1300 ft. above sea level. Meat being a low acid food. I would be using the high pressure setting of this device to process this adding about 5 minutes for each additional 1000 ft. above sea level. Hope this helps out and happy processing!
868704
I beleive the preset is 100 psi. It should be in the instructions. The operating pressure is dependent on the oil burners manufaturers nozzle specifications and their required pressure for that nozzle. You might be able to get the information on line but searching the make and model number of your burner. My burner requires a pressure of 140 psi.
2245874
It depends on what I am cooking and how long it is going to have to cook. Consult your cooker's instruction book. If you do not have one, you can download it from the company website. In addition, search for pressure cooker recipes on the web.
289634
Dear Stevek, I have the 3.5 quart size. The booklet says for meats use 2oz. For vegetables use 4 oz. For other foods you can add more water. Mostly what I did was experiment. I noticed that foods cooked in the pressure cooker tend to cook out a lot of liquid, similar to a slow cooker. So, over time you get accustomed to adding just a small amount of water, probably less than one cup. However, when cooking dried beans that have been soaked you do need water to cover and I like to cook them for about 1 hour on the first red marker. Enjoy your Rikon! Nancy
582902
This cooker actually doesn't get all the way up to 15 according to Cook's Illustrated and America's Test Kitchen. The highest psi it gets to is 13 on the 2 setting on the lid. Because of this, you have to cook things that call for 15 for a little longer, I've just learned through trial and error. Hope that helps!
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.
360121
I am not sure whether you ask about the product in amazon or in general. In prestige model though, we have a 10-litre and that's the max i guess. Please visit http://prestigesmartkitchen.com/home/search?q=pressure+cooker
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