Hello, this is treitz3 and my name is Tom. I am a seasoned cook and though I'm a little embarrassed about asking for something when I haven't
contributed anything yet to this community, I can't really contribute until I know how to use this thing properly.
I found this pressure cooker sitting in the backyard of a house I was renovating buried in some leaves with burnt food, mold, leaves and other quite smelly unmentionables and decided that I would see what I could do to restore it back to it's original beauty. Well, long story short [and a lot of work] it looks just like the day it left the store. I was blessed that it had the relief valve and a gasket that was in great shape.
When I have used this over the years I have mostly used it to cook big batches of spaghetti sauce, clam chowder, hard boiled eggs, etc...... Very rarely would I use it to pressure cook something due to the trial and error thing not doing too well. I have cooked some of the best broccoli and fresh beans to perfection but it seems that when I do the same thing the next go round, it all goes to mush. So bad that I have to throw the food away
. Now, I have pride in my cooking and I'm getting a lot better but it sure
would be nice to find out some of the basics so I could graduate to the professional pressure cooking techniques.
I have tried looking for the internal pressure and online I have yielded nothing. The floater valve at the top has no weights or numbers to reference so I'm at a loss on how to cook different foods at different pressures or if this is even a possibility with this particular unit. I have found out that this company is no longer in business and apparently there is very little to no information at all concerning this particular model. If anybody has a manual or would volunteer to offer me some assistance on just setting me straight with some of the basics with regards to how to achieve a little bit more consistency with this thing, I sure would appreciate it.
At that point I'd be happy to join in the recipe discussions and really get involved with this community. I love cooking and I have just about everything I need for my kitchen...........just lacking the know-how or basic pressures with this particular unit. Thanks in advance for your time and consideration.
Tom
I found this pressure cooker sitting in the backyard of a house I was renovating buried in some leaves with burnt food, mold, leaves and other quite smelly unmentionables and decided that I would see what I could do to restore it back to it's original beauty. Well, long story short [and a lot of work] it looks just like the day it left the store. I was blessed that it had the relief valve and a gasket that was in great shape.
When I have used this over the years I have mostly used it to cook big batches of spaghetti sauce, clam chowder, hard boiled eggs, etc...... Very rarely would I use it to pressure cook something due to the trial and error thing not doing too well. I have cooked some of the best broccoli and fresh beans to perfection but it seems that when I do the same thing the next go round, it all goes to mush. So bad that I have to throw the food away
. Now, I have pride in my cooking and I'm getting a lot better but it sure
would be nice to find out some of the basics so I could graduate to the professional pressure cooking techniques.
I have tried looking for the internal pressure and online I have yielded nothing. The floater valve at the top has no weights or numbers to reference so I'm at a loss on how to cook different foods at different pressures or if this is even a possibility with this particular unit. I have found out that this company is no longer in business and apparently there is very little to no information at all concerning this particular model. If anybody has a manual or would volunteer to offer me some assistance on just setting me straight with some of the basics with regards to how to achieve a little bit more consistency with this thing, I sure would appreciate it.
At that point I'd be happy to join in the recipe discussions and really get involved with this community. I love cooking and I have just about everything I need for my kitchen...........just lacking the know-how or basic pressures with this particular unit. Thanks in advance for your time and consideration.
Tom
However, no one else in the
family has an Innova PC, so I know I can happily part with the manual. If you can scan the booklet, that might be easier than typing it up, and would then
also include the illustrations. 
