I received as an Xmas gift a Nesco Model PC6-25P electric pressure cooker (PC) that I originally thought produced 15 pounds per square inch (PSI) of pressure in the “High” pressure mode. I later discovered that it was actually 10 PSI on the “High” setting.
I subsequently purchased the Great Food Fast book by Bob Warden. Since it was written specifically for electric PC’s, I thought it would reference the lower PSI as most electric PC’s are between 9 and 11 PSI. I then noted the paragraph that stated, “…Most of the recipes in this book are written to be cooked under the highest pressure—HIGH on some models of pressure cookers and 15psi on others.”
I attempted to find a conversion table or other reference that described how to convert the cooking time for recipes written for a 15 PSI PC to a PC using 10 PSI. The only source I found was in a Miss Vicky’s cookbook and she evidently assumed a linear relationship between PSI/Temp and cooking time and indicated that the cooking time should be increased by 1/3 since the PSI is decreased by 1/3. I’m not sure that this is a correct assumption since the temperature difference is only 10°, i.e. 240° for 10 PSI versus 250° for 15 PSI.
A couple of people that I contacted said that they followed the 15 PSI recipes with their 10 PSI PC’s, didn’t alter the cooking time at all and had successful results.
Any help in clarifying this issue would be greatly appreciated.