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Cooks great but the lid is a pain. If it gets bumped while storing it lodges in place and becomes very very difficult to open. Response from customer service was to bang on it left and right for a minute then if that didn't work to turn it upside down and repeat; are you kidding me... Anyway, ended up using a rubber mallet to tap left then right to finally get the lid to release. If I had it to do over I would have bought the twin to the cooker at Walmart for 50 bucks less.
We lost our Nutritionist in a move and thought I could replace it with this wonderful piece of tin.
Cooks great but the lid is a pain. If it gets bumped while storing it lodges in place and becomes very very difficult to open. Response from customer service was to bang on it left and right for a minute then if that didn't work to turn it upside down and repeat; are you kidding me... Anyway, ended up using a rubber mallet to tap left then right to finally get the lid to release. If I had it to do over I would have bought the twin to the cooker at Walmart for 50 bucks less.
We lost our Nutritionist in a move and thought I could replace it with this wonderful piece of tin.
Wow, I have never had my lid stick, but then I do not lock it in place but store with the lid flipped upside down so it is not sealed up (I suppose I am of the theory that letting something "breath" vs being sealed up in storage is better)....I store everything that has a "tight seal" that way...Tupperware, baking covers, bowls, cookers.
I don't know how to adjust times for foods not in the recipe book?
I "Google" recipes all the time for whatever I wanted to cook, add the words electric pressure cooker recipe and just use the info there. LOTS of them out there, free for the search.
I looked at the ads for that power pressure cooker but wasn't able to determine where it was made.
Last year I bought the Kuhn Rikon Stainless-Steel Pressure Cooker made in Switzerland and we just love it, especially trusting their long history of producing a quality product. There are many safety features on their products so even I couldn't hurt myself durning my learning period. The materials used are superior quality resulting in a cooker that heats very quickly so start a little slowly when browning your food. I do believe my pressure cooker is so well made that it would survive a California earth quake!
Rice to water ratio:
white long grain rice and basmati = 1 c. rice use 1.5 c. water for 5 minutes at 8psi.
guys try shopping at gettington and checking for free shipping on search engines you will save the shipping AND the Power Pro Cooker XL with chopper and cookbook is 99.99 fyi payments are lower too
I bought the Power presser cooker xl at Boscovs same as tv price but no shipping costs....made my first dinner last night ...put a tsp of oil in bottom of pot....browned the chuck roast...added carrots, onion & sweet potatoes, garlic, tblsp honey, 2 shot glasses of cooking wine...put on the lid...cooked about 45 minutes...was it great tasting and meat falling apart,,,potatoes and carrots soft and great...husband even liked it.... note: when you put on the lid...twist and lock and turn that little floating thing to the circle....when the steam builds up the timer will count down for you...when you first turn it on it just has lines going around and around...when the steam is there.,..the minutes show up and start counting down.....when it gets to zero...turn the floating steam knob to the release steam picture (i used tongs to turn it) or if you lift it a little with the tongs the steam pours our...when no more steam comes out you can take the lid off...enjoy.....next item is going to be lasagna
I don't know how to adjust times for foods not in the recipe book?
look in your smaller black and white instruction booklet....on page 7 program settings and on page 8 general operating instructions....
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