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Pressure Cookers: 2011 and beyond

Chris Amirault

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Haven't posted anything in a good long while, so figured I would say how much I like my Fissler Vitaquick.  I still see lots of well known cooking personalities reflexively recommend the Kuhn Rikon, which I think is based upon its extensive use and endorsement in the Modernist Cuisine books -- which are now decade old information.  I think though that if you compare the construction and functionality of the current KR to the current Fissler, it's not a hard choice between the two, and the Fissler is very obviously superior.  I certainly enjoy using Fissler more than the KR, which seems flimsy and clunky in comparison, for about the same price.

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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:






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:






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.

Edited by jaw (log)
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