going back to the topic of fissler valve pressure from years ago...
despite being told that US models aren't being sold anymore (see a few posts back), i received a 10L vitavit premium directly from fissler usa's online shop with US stamped on the lid (handle is removed in this pic):
i'm guessing 2919 is a date code, but i don't know how to interpret it. perhaps day 291 of 2019?
the GB/EU manual says:
Quote
Setting 1: 45 kPa, 110°C (6.67 psi, 230°F)
Setting 2: 75 kPa, 116°C (10.9 psi, 241°F)
Overpressure limit not stated
on a european parts shop, i found a picture of the underside of the main "traffic light" control valve:
if you look very carefully, you can see it's stamped 75 kPa which references "Setting 2".
the printed USA manual that came with my cooker says:
Quote
Setting 1: 35 kPa, 108°C (6.67 psi, 226°F)
Setting 2: 50 kPa, 111°C (7.25 psi, 233°F)
Overpressure limit: 100 kPa (14.5 psi)
curiously, the underside of my control valve is stamped 60 kPa:
this suggests that my valve's high setting is probably:
Setting 2: 60 kPa, 113°C (8.70 psi, 236°F)
which disagrees with the manual provided.
maybe someone will find this interesting.
ok, and now for the million dollar question: should i actually care that my shiny new pressure cooker only goes to 60 kPa / 8.7 psi (or if the manual is correct, 50 kPa / 7.25 psi)? does food really take that much longer to cook? conversely, could the lower temperature actually be a good thing (degrades delicate volatiles less)?
i guess i could always order a spare 75 kPa valve from europe if i really want.
