After doing a decent amount of research (but apparently not enough), I purchased an 8.5qt Fissler Vitaquick pressure cooker a while back. This was primarily swayed by very positive review that America's Test Kitchen gave it in a pressure cooker round up.
ATK stated in its article that its top-rated cookers could reach 15 PSI, but per the Fissler manual, which I read last night, its top setting hits only 60 KPA (8.7 PSI). This seems to be a US-only limitation -- I found a UK manual on the Fissler web site and it states that the cooker can do 80 KPA (still only 11.6 PSI).
I'm not sure what the deal is here, but I am unfortunately stuck with this cooker. I bought it a few months ago, opened it, discarded the packaging, and didn't touch it until yesterday. And since it was fairly expensive I'm not going to be able to toss it and replace it anytime soon.
Potential good news? On further reading I noticed that the manual states that its pressure release valve opens at 100 KPA (14.5 PSI).
So my questions:
A) Does anyone know what the real high pressure limit is on this? Has the US model really been reduced from 40 to 30 KPA? Has ATK completely lost track of how to conduct a proper review?
B) Is it safe to run the thing in the red zone, with the release valve constantly active? The pressure recipes I'm interested in all call for working at 15 PSI, so the closer I can get the better.