|
Pressure Settings |
Pounds per square inch (PSI) |
Temperature Equivalent |
Use |
|
low |
5 PSI |
220 degrees F./100 degrees C. |
Rarely used - Possibly some
delicate types of fish, shrimp,
some tender-crisp veggies |
|
medium |
can vary from 8-10 PSI, check
owners manual |
about 235 degrees F./115 degrees
C. |
Sometimes used for rice, pudding
or custard recipes, some steamed
holiday puddings. |
|
high |
standard is 15 PSI, although
beware of brands like TFAL that
only reach 13 PSI*or less |
250 degrees F./120 degrees C. |
Everything, this is the standard,
and unless stated otherwise most
pressure cooker recipes call for
15 psi. |
The more pressure, the higher the
temperature and the quicker the food
will cook. Most P/C recipes are made
to cook at 15psi, anything less and
you must adjust the cooking times. |
For
Non-Standard
Pressure
Cookers
Using a non-standard pressure cooker that operates at only 12 psi means that the timing will have to be increased by 20%, which is a large amount in pressure cooking.
See Temperature
and Pressure Equivalent Conversion Table |
|
Converting Stovetop Recipes to an
Electric Appliance
The
makers
of
electric
pressure
cookers
do
not
adhere
to
any
standard.
Instructions
vary
widely
with
all
the
various
makes
and
models
so
I
do
not
propose
to
give
detailed
operating
instructions
one
each
and
every
one
of
them.
In
general,
you
can
use
the
BROWN
setting
to
do
any
initial cooking.
Look
in
your
owners
manual
to
find
the
temperature
or
psi
settings
used
by
your
appliance.
Use
the
chart
above
to
see
the
corresponding
settings.
In
general
you
will
program
the
cooker
for
HIGH
PRESSURE
and
set
the
timer
for
the
same
amount
of
time
recommended
in
the
recipe.
If the recipe calls for a cold water
release by putting the cooker under cold running water, ignore
this instruction. Instead, press the pressure release button in
very short spurts, taking care to keep your hand and head away
from the escaping steam. If liquid is ejected from the valve,
wait a minute longer before proceeding. Use the Quick release
mechanism if this is called for in the recipe. Natural release
means to wait until the pressure drops on its own. Use the BROWN
setting to do any finish cooking after pressure is released.
|
About
Pressure Cookers