Frenchy wrote:

> Not specifically familiar with that model. In general the modern PC's have either
> a single pressure setting or a Low/High one. These are achieved with the slide
> knob where the steam is released. There may be some picture icons on there for
> "open" position, "quick steam release" and then either one or two pressure
> settings. The pressure being achieved by a spring or some means to hold down the
> relief valve until a certain pressure is reached in the cooker. Then it pops
> up/down releasing steam to air and keeping the pressure in the cooker, somewhat
> constant.
>
> In general, be careful of over-filling the cooker with liquid. There probably is
> a Maximum line on the inside to show top level. Too high and you squirt
> food/liquid up into the pressure relief valve, block it and then overpressure the
> cooker and pop the safety valve!
>
> Use it if you need speed of cooking. Approx one third of the cooking time of just
> boiling it in a saucepan. Good for vegetables and boiled meats. Some say the
> taste is better done in a PC, it being done hotter and quicker. Great for boiled
> fresh beetroot!
>
> Frenchy

Thanks very much for the reply, Frenchy. If anyone else has more to
add, please do.