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Re: cant get my pressure cooker to 11#
If your pressure cooker is a 110VAC electrical unit, and it
has a Robertshaw Manual Temp Controller on it - then chances are it is
bad if you are having any problems with maintaining a controlled heat
to the melting pot.
If it's gas fired then you have a venting seal problem somewhere. Check
to make sure everything is in it's proper place and alignment.
Anything else just ask me and I should be able to answer your ??'s as I've worked on similar equipment for the VA Hospital.
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it is possible that you have misunderstood the instructions
for a slow cooker you have low medium and high
press slow cook and on low and in 8 hours the food is cooked
I see from your statements that you expect the cooker to be set on slow cook but cook at a high temperature fast
if it says slow cook --9 hours and the temp is 125 degrees , have you waited 9 hours to see if it is cooked as the slow cooking process is by the gradual build up of heat in the container that is not expelled by radiation to the air
in a pressure cooker , that build up of heat also builds up pressure and so it cooks better
other solution--- if it is not right return it for a warranty refund or if out of warranty , junk it and get a different make
You may have a faulty GFCI...test it and again with a known good appliance.
If the GFCI holds, then you have a ground fault in the pressure cooker. Either disassemble the cooker to the electrics and fix the short or return the cooker under warranty.
Chances are you can even get a replacement outside of warranty if you talk nice to the company.
Google it and get the company website.
If you bought it from bed bath and beyond just return it, hopefully with the receipt.
The company had a major recall and went out of business. No manuals appear to be available on the web.
Here are some general instructions you can use:
1 Set up your cooker. Place your Ultrex Pressure Cooker on the stove. Remove the lid and pour in no more than 2 inches of water. Depending on what you are cooking the amount of water will vary. More water will ultimately cook larger amounts of food, but you will need to refer to your specific model's instructions on this matter.
2 Put in the food you wish to cook. Close and lock the lid firm to the pot. Make sure it is locked securely so none of contents boil out of the top.
3 Turn on your burner to high heat for approximately ten minutes. Allow the water to boil.
4 Turn the stove down to a low setting after the water is boiling in the cooker. Flip the pressure valve closed and allow your food to simmer.
Set the pressure valve to ten pounds. For vegetables, cook 30 to 45 minutes. For meats, cook 45 to 60 minutes.5
6 Open the pressure valve and allow the pressure to discharge. Unlock and remove the lid to find your fully cooked meal.
Pressure cookers rely on pressure and steam, Do a dry run first...well not dry but with just water, (no food) especially if it's an old cooker. Inspect for cracks or pinholes before you go ahead, a crack ANYWHERE in a pressure cooker makes it a bomb...or a flower pot. Ensure all safety devices like the pressure regulator and blow out plug are in good condition and not plugged. If some previous owner replaced the blow out plug with a bolt or something silly don't use the cooker till it's repaired. Bring your pressure cooker slowly up to pressure over medium heat with an inch or two of water in the bottom. When it starts to vent steam turn the heat down so the steam barely escapes, if it has a rocker weight it will wobble a couple times a minute.
Slow gentle heat is the trick. A cooker will run for hours like that without boiling dry.
A couple tips, use salt and spice sparingly, it's trapped in there and permeates the food. Be careful with foods that expand on cooking like rice and dried things, they can get up and block the vents if they reach the lid.
Pressure cookers are only slightly more complicated than crock pots. In fact, you can think of them as the opposite of Crock pots. Where a crock pot needs 2-3 times as long to cook something, the pressure cooker needs only 1/2 to 1/3 of the time.
These are not that complicated and haven't changed in the last 50 years. The only real hard part is being sure is doesn't explode; not that hard: don't cook things that would foam, like pasta or potatoes. Just read some recipes on the internet or get a recipe book at a bookstore, used book store (super-cheap)or the library. My best advice is to make sure you use the lowest possible heat that still allows steam to escape at a whisper. That will keep things from burning (or scorching) on the bottom, which can give a harsh taste and make clean-up more work. Just do it.