I know you are not a fan of electric pressure cookers, but I had already ordered this one when I found the site. As mentioned on several places this does not
give you the pressure only various settings for various things, HOWEVER, it does say that cooking will not begin until a temperature 40 degrees above boiling
point is reached. So does that tell you what the psi would be? and if so what? thanks.
Wolfgang Puck electric question
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 arwenmark |
Wolfgang Puck electric question |
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Posts: 19 04/15/09 17:58:33 |
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arwenmark |
another question | #1 | ||
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Registered User
Posts: 19 04/16/09 09:14:39 |
I have another question about the WP electric cooker. It has a weight/pressure release it is in fact the weight but it has a point and turn thing on it and on
the cooker lid there are three places to turn it, vent - seal - vent but the weight seems to just loosly set on the stem as a normal weight would and it moves
about very easily so turning it to vent or seal seems to be a bit haphazzard. Does anyone have this or a similiar unit and is this correct?
there is nothing in the instructions that mentions how this goes on or anything, only about being sure to clean it and the vent/food catcher base that it sits on. I will probably try calling their customer service line, but I figured I would ask here first. Still waiting for the arrival of the Fagor Duo 10 qt. Oh Miss Vickie your big book arrived last night along with one of the Lorna Sass books so I have my reading cut out for me today. |
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Miss Vickie Pressure Cooker Recipes |
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Registered User
Posts: 1195 04/17/09 05:23:27 Owner |
It sounds like this might be an older model. I think the new ones just have presets like 'meat' or 'veg'. See the Pressure Conversion Chart to find the approximate temperatures to psi setting, its not
exact because temperature fluctuates with the heat but it should give you an idea.
Yes, if I'm thinking of the right model, the knob is very loose. It is very confusing, the knob needs the shorter end of it facing the word 'seal', not the larger end. I had other users get this mixed up, so maybe the directions aren't too clear. |
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arwenmark |
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Registered User
Posts: 19 04/17/09 11:16:30 |
This model the 7 qt four in one Bistro does have the preset settings for meat, rice, veg etc. as you mention. It is just that it doesn't tell you anywhere
what the actual psi is. as I say the one thing that gives a clue is where it tells you that timing will not begin until the cooker reaches 40 degrees ABOVE the
boiling point of water, so 212 which would mean it would be at 252 degrees, which is actually above 15 psi is it not?
I have called them and they have sent the question up the food chain and I am waiting to her back, LOL won't hold my breath waiting though. I also ordered the LAST extra gasket they had on their website. and My Fagor Duo, arrived a few minutes ago, is stainless steel inside and also IS made in China, but I think all of their Duo's at least are now made in China I would be surprised if they still manufacture any in Spain. Just the way things are these days. Anyway it seems to be well constructed to look at it at least. |
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Westpac62.plainsmanscabin |
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Posts: 1 07/19/09 00:09:27 |
Thanks for the relief as I was worried about the wobbly nob on my WP PC that spins all the around. I could not get WP's non-custmer service to answer the
phone. I can't wait to get Miss Vickie's pressure cooking cook book. Can anyone tell me how to fix my logon name? I want to get rid of the stuff after
the period, I have no idea where it came from.
Thanks Phil |
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Miss Vickie Pressure Cooker Recipes |
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Registered User
Posts: 1195 07/22/09 07:08:05 Owner |
Hi arwenmark, Many people get frustrated trying to figure out what all the different brands of electric pressure cookers actually mean when all they offer is general catagories like "HIGH", "LOW" or "MEAT". Pressure cooker recipes have never been written in those terms; not my recipes, or any others than have been around sinse the dawn of pressure cookery nearly 100 years ago. It gets even more confusing for buyers and cooks when the electric brands come with metric settings like KPA, instead of the more framiliar American Imperial numbers given in terms of PSI. I'd like to see these manufacturers be more upfront in truthfully despirbing their products more accurately so consumers can review this crucial PSI information before making a purchasing decision. Let look at the numbers you gave. The boiling point of water at sea level is 212 + 40 = 252º We already know that the standard setting used by pressure cooker recipes is 15psi, or 257º. If you look at the Temperature Table in the website, you can see that 252º is equivalent to a little greater than 13psi. |
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Miss Vickie Pressure Cooker Recipes |
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Registered User
Posts: 1195 07/22/09 07:12:18 Owner |
Hi Phil,
Go into your "Account" at the top, and you'll find the various options you have. I could be wrong, but I don't think you can actually change your ID name, but check it out and see. |
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