I don,t understand how to use the wiggle pressure gauge or can I just cook with pop off valve
1617217
The weighted gauge is really easy to use. Bring it up to pressure and a adjust the heat to have the gauge wiggle a few time a minute. Look on the National Center for Home Food Preservation website nchfp.uga.edu/ at the University of Georgia, They have online videos that will show you how to use the weighted gauge and pressure gauge. Great instruction on this site and wonderful recipes. Their canning book So Easy to Preserve is one of the best canning books ever! I like to use the weighted gauge better that the pressure gauge because if the pressure gauge ever breaks don't worry, the weighted won't
1617218
The weighted gauge is really easy to use. Bring it up to pressure and a adjust the heat to have the gauge wiggle a few time a minute. Look on the National Center for Home Food Preservation website nchfp.uga.edu/ at the University of Georgia, They have online videos that will show you how to use the weighted gauge and pressure gauge. Great instruction on this site and wonderful recipes. Their canning book So Easy to Preserve is one of the best canning books ever! I like to use the weighted gauge better that the pressure gauge because if the pressure gauge ever breaks don't worry, the weighted won't The weighted gauge is really easy to use. Bring it up to pressure and a adjust the heat to have the gauge wiggle a few time a minute. Look on the National Center for Home Food Preservation website nchfp.uga.edu/ at the University of Georgia, They have online videos that will show you how to use the weighted gauge and pressure gauge. Great instruction on this site and wonderful recipes. Their canning book So Easy to Preserve is one of the best canning books ever! I like to use the weighted gauge better that the pressure gauge because if the pressure gauge ever breaks don't worry, the... » Read More The weighted gauge is really easy to use. Bring it up to pressure and a adjust the heat to have the gauge wiggle a few time a minute. Look on the National Center for Home Food Preservation website nchfp.uga.edu/ at the University of Georgia, They have online videos that will show you how to use the weighted gauge and pressure gauge. Great instruction on this site and wonderful recipes. Their canning book So Easy to Preserve is one of the best canning books ever! I like to use the weighted gauge better that the pressure gauge because if the pressure gauge ever breaks don't worry, the weighted won't « Show Less
1617219
Arla's answer is great. I would just add that the weight has a couple of numbers to notice. If you're at 1000 ft in elevation or less, use the 10 port on the weight. 15 if your above 1000 ft. The gauge is nice for reference but there's a lot of things that could happen to the gauge to make it lose it's calibration. The weight calibration will likely outlive you. The popoff is a safety valve that blows at 20 psi. Not a good idea to make a practice of blowing it's top. You might consider buying an extra to replace each year and the steam port used for the weight every couple of years if you're making good use of the cooker. Arla's answer is great. I would just add that the weight has a couple of numbers to notice. If you're at 1000 ft in elevation or less, use the 10 port on the weight. 15 if your above 1000 ft. The gauge is nice for reference but there's a lot of things that could happen to the gauge to make it lose it's calibration. The weight calibration will likely outlive you. The popoff is a safety valve that blows at 20 psi. Not a good idea to make a practice of blowing it's top. You might consider buying an extra to replace each year and the steam port used for the weight every couple of years if... » Read More Arla's answer is great. I would just add that the weight has a couple of numbers to notice. If you're at 1000 ft in elevation or less, use the 10 port on the weight. 15 if your above 1000 ft. The gauge is nice for reference but there's a lot of things that could happen to the gauge to make it lose it's calibration. The weight calibration will likely outlive you. The popoff is a safety valve that blows at 20 psi. Not a good idea to make a practice of blowing it's top. You might consider buying an extra to replace each year and the steam port used for the weight every couple of years if you're making good use of the cooker. « Show Less
1930869
The gauge on mine also has a lot of free play, but it works fine; just make sure it's pointing to the "seal" label. Then I use a wooden spoon handle to push the gauge over to "vent" to keep my hands away from the steam (or you could put on an oven mitt the first couple of times, just to be safe). I also warn guests that it's going to be alarmingly LOUD when it vents.
1745728
read directions carefully; you are probably using too much fuel (squeezing trigger too quickly).
1122537
I used a small tooth pick to hold the valve open,, rolled up nicely completely deflated, hope this helps (just be careful not to damage the valve, pinch it and look inside, you'll see how it works,,, pinch it, slide the toothpick in and bingo)
692953
The pole has a threaded connection that attaches to the valve on the tank. The three outlet ports on the pole are what you use to connect to your BBQ, cook shove, lamp, etc. They all use something like the striker valve in a tire to keep gas from being delivered until you screw something into it. You can turn them all off with the tank valve, or use the valve on the BBQ, cook stove, lamp to control the gas flow to the device. I always turn the tank valve off when I'm done cooking just to be sure nothing escapes when it is not in use. I think it's pretty clever and works great.
204014
You have to check the temperature shown on the gauge, then pull the trigger. Make sure you are pushing fryon on the big pipe. Touch the pipe, when is cold, then you done. The operation has to be performed with running engine.
371850
I actually used my compressor. I turned the pressure way down but you really have to be careful if you use a compressor. Just blow it up really slow whatever you use.
747951
You will need to have a port/hole in the lid of you pressure cooker that is threaded 1/8" pipe thread to screw the gauge into.
938789
That's exactly what I'd like to know... it seems difficult to find this information on pressure cookers... I'm trying to research before I buy, and I can't find exact pressure settings (just 'low', 'medium', or 'high'). ? ? ?
1030202
I have no idea. After trying to use the gasket I bought and following the directions several times, it continued to leak. The gasket was too big and buckled no matter what I did. Eventually I threw the gasket away and scrapped the pressure cooker. Sorry to not be of help.
1563506
Have your boiler serviced asap. There is a problem if your relief valve is tripping at 30 lbs pressure
583288
http://www.wikihow.com/Use-a-Pressure-Cookerhttp://www.indusladies.com/forums/spotless-kitchen/152640-trouble-with-prestige-cooker.html (better to ask in this forum)
2085699
Fill the plastic water measure to the hard cooked line "6or7" pour in the bottom of the cooker and turn it on and about 6 or 7 minutes the very loud buzzer will let you know when they are done. The water measure can be hard to read and be sure you use the hard cooked, not the soft or medium soft lines. It really has worked well for me every time.
532231
There are 2 ways. Shut off your burner and let the T-fal cool down automatically, but that takes time making sure the Position on the . handle in the steam release position. The 2nd way is bring to the sink, and instead of soaking in cool water, let the coldest water run to one side of the cover-tipping toward the flowing water. The steam releases quite fast. Caution: MAKE sure the Red button goes in to DOWN Position before trying to open the cover, as this indicates that all the pressure is removed from the cooker. If you don't feel comfortable with this, just let the pressure come down slowly by soaking in cold water in the sink. Always use caution when handling your pressure cooker. There are 2 ways. Shut off your burner and let the T-fal cool down automatically, but that takes time making sure the Position on the . handle in the steam release position. The 2nd way is bring to the sink, and instead of soaking in cool water, let the coldest water run to one side of the cover-tipping toward the flowing water. The steam releases quite fast. Caution: MAKE sure the Red button goes in to DOWN Position before trying to open the cover, as this indicates that all the pressure is removed from the cooker. If you don't feel comfortable with this, just let... » Read More There are 2 ways. Shut off your burner and let the T-fal cool down automatically, but that takes time making sure the Position on the . handle in the steam release position. The 2nd way is bring to the sink, and instead of soaking in cool water, let the coldest water run to one side of the cover-tipping toward the flowing water. The steam releases quite fast. Caution: MAKE sure the Red button goes in to DOWN Position before trying to open the cover, as this indicates that all the pressure is removed from the cooker. If you don't feel comfortable with this, just let the pressure come down slowly by soaking in cold water in the sink. Always use caution when handling your pressure cooker. « Show Less
840749
there is a gauge in middle along with a button (in front on picture) when the steams starts coming out of the hole where the weight goes (the black piece next to gauge) you time it for 10 mins. then put the weight on and the pressure starts to build up. Once the pressure gauge reads 10 you lower heat on stove to keep the pressure steady at 10 then start to time (usually anywhere from 10-45 mins). When you are done turn heat off and wait until the gauge is at 0 and the front button goes down. Then slowly twist lid and remove by lifting the cover (tilting the back side first so steam doesn't burn your face). there is a gauge in middle along with a button (in front on picture) when the steams starts coming out of the hole where the weight goes (the black piece next to gauge) you time it for 10 mins. then put the weight on and the pressure starts to build up. Once the pressure gauge reads 10 you lower heat on stove to keep the pressure steady at 10 then start to time (usually anywhere from 10-45 mins). When you are done turn heat off and wait until the gauge is at 0 and the front button goes down. Then slowly twist lid and remove by lifting the cover (tilting the back side first so steam doesn't... » Read More there is a gauge in middle along with a button (in front on picture) when the steams starts coming out of the hole where the weight goes (the black piece next to gauge) you time it for 10 mins. then put the weight on and the pressure starts to build up. Once the pressure gauge reads 10 you lower heat on stove to keep the pressure steady at 10 then start to time (usually anywhere from 10-45 mins). When you are done turn heat off and wait until the gauge is at 0 and the front button goes down. Then slowly twist lid and remove by lifting the cover (tilting the back side first so steam doesn't burn your face). « Show Less
905354
First, you screw on/install the air fitting(sizes varies) to the open(base). next unscrew the valve stem caps on your tires(wheels) and then press the lever or trigger to bleed or let the air out from the tires if over inflated. BUT, if you want to pump more air to the tires, you must have a suitable air hose and a female fitting to use that tire gauge.
145141
Unfortunately, you can't. This is a discontinued product and they no longer sell parts for this pressure cooker.