pumper
Well-known member
Does anyone have one? Does it do the job? I've never used a pressure cooker but want to try just to see what it can do.
Electric Pressure Cookers
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turquoisedude
Well-known member
I've got an early 50s Presto model - it works beautifully but I did replace the lid gasket.
vacerator
Well-known member
I tried one
then returned it. It was the power cooker XL. My meals were either under done, or burning. When I called the help line, I couldn't understand the person other than "it teks twenty menutes for pressuere to builled." I already knew that.
Then, when I washed it, the tiny silicone seal for the relief valve got lost. I figure it went down the garbage disposal.
Even though the instructions said not to return it to the store, I did, and they gave me a full refund.
Not for me. Now the daughter loves her oval shaped one she got from QVC, but those are not made anymore. She does have to cut most large recipes into two batches, as I found out when I borrowed it to make bbq ribs. I followed the direction to the "t" for the proper amount. Not done.
then returned it. It was the power cooker XL. My meals were either under done, or burning. When I called the help line, I couldn't understand the person other than "it teks twenty menutes for pressuere to builled." I already knew that.
Then, when I washed it, the tiny silicone seal for the relief valve got lost. I figure it went down the garbage disposal.
Even though the instructions said not to return it to the store, I did, and they gave me a full refund.
Not for me. Now the daughter loves her oval shaped one she got from QVC, but those are not made anymore. She does have to cut most large recipes into two batches, as I found out when I borrowed it to make bbq ribs. I followed the direction to the "t" for the proper amount. Not done.
iheartmaytag
Well-known member
I have one
I bought a 16 function 10 QT on HSN after Christmas. Does a great job, does take up a lot of room on the counter.
You have to play with it a bit to get proper results, as the pre-programming is not for all situations. I think the roast beef setting must be for medium, whereas I like my roast that I cook in the PC fall apart done. this takes about 90 minutes instead of the 45 the program sets.
Being only 110V it does take it some time to build up pressure. But I enjoy the automatic part of the cooking where I can push a button and not worry about pressure getting too high. Once the cooking cycle is finished it will begin to naturally drop the pressure which give a little more cooking time, and then it goes to a keep warm function.
One complaint. I have only used it about six times, where it always worked perfectly, but the last time I went to use it the lights would come on but would not heat.
I have to call and get a R/A (Return Authorization) Last time I tried, though the manual said they were in CA, I would suspect it was Taiwan or Beijing. Very, very difficult to understand person on the phone. I decided I would try to get the R/A online.
I bought a 16 function 10 QT on HSN after Christmas. Does a great job, does take up a lot of room on the counter.
You have to play with it a bit to get proper results, as the pre-programming is not for all situations. I think the roast beef setting must be for medium, whereas I like my roast that I cook in the PC fall apart done. this takes about 90 minutes instead of the 45 the program sets.
Being only 110V it does take it some time to build up pressure. But I enjoy the automatic part of the cooking where I can push a button and not worry about pressure getting too high. Once the cooking cycle is finished it will begin to naturally drop the pressure which give a little more cooking time, and then it goes to a keep warm function.
One complaint. I have only used it about six times, where it always worked perfectly, but the last time I went to use it the lights would come on but would not heat.
I have to call and get a R/A (Return Authorization) Last time I tried, though the manual said they were in CA, I would suspect it was Taiwan or Beijing. Very, very difficult to understand person on the phone. I decided I would try to get the R/A online.
I had one. I don't remember the brand, it was an el cheapo one. I didn't use it very often, but after about two years it quit working. I bought a regular pressure cooker as a replacement. Much happier!
Electric pressure
I bought one cheaply on ebay last year, its called a Pressure Pot here (I think) - made in China - in truth I have not used it that much, although have been pleased when I have. Mostly done stews and the like (37mins) and it has been just fine although I do find they don not have quite the depth of flavour that long slow cooking gives. I know it is a lot more versatile I just have not had the time or opportunity to put it to the test. There are a lot of interesting recipes out there on the net for them too.
Al
I bought one cheaply on ebay last year, its called a Pressure Pot here (I think) - made in China - in truth I have not used it that much, although have been pleased when I have. Mostly done stews and the like (37mins) and it has been just fine although I do find they don not have quite the depth of flavour that long slow cooking gives. I know it is a lot more versatile I just have not had the time or opportunity to put it to the test. There are a lot of interesting recipes out there on the net for them too.
Al
appliguy
Well-known member
I love my 1968 Presto Electric Pressure Cooker...
There is no better way to make pulled pork or beef....it comes out so tender when you lift it out of the pot it just falls a part in all its juice........PATRICK COFFEY
There is no better way to make pulled pork or beef....it comes out so tender when you lift it out of the pot it just falls a part in all its juice........PATRICK COFFEY
turquoisedude
Well-known member
1968 Presto Electric Pressure Cooker
Wow, Pat, I love your '68 Presto, too! I've never seen one with a timing unit like that before. Way cool!
Wow, Pat, I love your '68 Presto, too! I've never seen one with a timing unit like that before. Way cool!
appliguy
Well-known member
Paul, that is the optional Automatic Control Master...
It was an accessory made to fit any Presto Portable appliance that takes the Control Master Probe and it is a great device. I also use it with my Presto Portable Countertop Oven...PAT
It was an accessory made to fit any Presto Portable appliance that takes the Control Master Probe and it is a great device. I also use it with my Presto Portable Countertop Oven...PAT
turquoisedude
Well-known member
Wow! I had no idea... Thanks, Pat!!
Pressure cookers
I have a Presto from the 50's and i can still get parts for it. I did buy A Cuisinart Electric a couple of years ago. The 50's model goes to 15 pounds of pressure and the Cuisinart only goes to 10. Can't beat pulled pork.
I have a Presto from the 50's and i can still get parts for it. I did buy A Cuisinart Electric a couple of years ago. The 50's model goes to 15 pounds of pressure and the Cuisinart only goes to 10. Can't beat pulled pork.
vacerator
Well-known member
I'd get
either a Fagor, or a Kuhn Rikon non electric type for the cook top.
All the electric ones are from China.
either a Fagor, or a Kuhn Rikon non electric type for the cook top.
All the electric ones are from China.
pumper
Well-known member
Today I found a Power Cooker XL 6-Qt in a thrift store for $20, looked unused. I threw in a couple pieces of chicken, some penne pasta, and covered it with a jar of spaghetti sauce, just like on the QVC. Had to add an extra 10 minutes to cook the pasta more thoroughly, but it came out ok.
mieleforever
Well-known member
Good day, we have an AEG electric Pressure cooker and can't fault it at all, it must be in the region of 3-4 years old, it is really fast, you can put in any meat, and it will be cooked to perfection in about 30 min, I have never used it any longer than that. It really is convenient in that you can set it and continue with other tasks, once the set time is reached it will let the steam down gently and revert to a keep warm function.
Like one of the previous commenters mentioned, there is a learning curve involved and it also took us a while to figure out how much water to add and the different times to cook certain foods.
However once that bridge is crossed you are on your way to speed cooking.
Regards
Like one of the previous commenters mentioned, there is a learning curve involved and it also took us a while to figure out how much water to add and the different times to cook certain foods.
However once that bridge is crossed you are on your way to speed cooking.
Regards
I took back the electric
I use a presto dark aluminum stove-top pressure cooker. I didnt like the electric modern model. I would love that 1960s presto one pictured above. I use it to make stuffed cabbages, soups, stews, pot roasts. It is always in use. Fresh green beans too. They are inexpensive to purchase but a real time saver.
I use a presto dark aluminum stove-top pressure cooker. I didnt like the electric modern model. I would love that 1960s presto one pictured above. I use it to make stuffed cabbages, soups, stews, pot roasts. It is always in use. Fresh green beans too. They are inexpensive to purchase but a real time saver.
I've had one for years
<span style="font-family: 'courier new', courier; color: #993366;">And I love it for making Chicken Soup. Thirty minutes on high then let the pressure drop naturally. Great pot of soup. I've done the pasta thing in it a few times and it's OK but sometimes you need to add extra water depending on the bottled sauce you use.</span>
<span style="font-family: 'courier new', courier; color: #993366;">I couldn't agree more about the pulled pork and Italian beef. I used to bake the beef in a 200 degree oven for a day to get the results you get in under an hour in the PC.</span>
<span style="font-family: 'courier new', courier; color: #993366;">As you've read some love them and some hate them. Mine is an Emeril version I picked up at QVC or HSN. I don't remember which but they are all pretty similar in function. Though you get what you pay for in Quality. The first one I had was a Cook's kitchen or whatever they call their brand. I just wanted a larger one. I gave away the old one and she is still using it. I bought that one in the 2002 time frame.</span>
<span style="font-family: 'courier new', courier; color: #993366;">And I love it for making Chicken Soup. Thirty minutes on high then let the pressure drop naturally. Great pot of soup. I've done the pasta thing in it a few times and it's OK but sometimes you need to add extra water depending on the bottled sauce you use.</span>
<span style="font-family: 'courier new', courier; color: #993366;">I couldn't agree more about the pulled pork and Italian beef. I used to bake the beef in a 200 degree oven for a day to get the results you get in under an hour in the PC.</span>
<span style="font-family: 'courier new', courier; color: #993366;">As you've read some love them and some hate them. Mine is an Emeril version I picked up at QVC or HSN. I don't remember which but they are all pretty similar in function. Though you get what you pay for in Quality. The first one I had was a Cook's kitchen or whatever they call their brand. I just wanted a larger one. I gave away the old one and she is still using it. I bought that one in the 2002 time frame.</span>
Some useful videos
If you want an electric, buy a good cooker with an induction-capable base and get a good induction cooking unit. It will be far faster to use, much easier to clean, does not have to be a big piece of equipment on the counter and you can enjoy the induction cooker for other pans and in other locations.
I have an inexpensive electric pressure cooker I bought at ALDI since I wanted to try a pressure cooker to see if I would like it. I have used it several times, and it worked well, so I don't see a need to purchase a different one. Since I had no experience using a pressure cooker, I liked that I didn't have to monitor it and adjust the heat like with a stovetop model. It also has other functions, like slow cook, cook rice, and sear, so you can brown and presure cook meat in the same pot. It is nice to be able to make tasty split pea soup and stew when pressed for time.
maytagbear
Well-known member
I have two of the 60's Presto electrics........
Use them, love them, but I would not want a new one with the electronic controls, if it was given to me. I'd keep it NIB for a year, and then take it to Goodwill or similar. Really. This new generation of "electric pressure cookers" seem like cheaply made "garbage," and do not seem to be versatile or reliable.
I am increasingly suspicious of ANY newly made countertop electrics.
I have a 6 quart stovetop Presto, and use it quite frequently. It's very easy on a gas stovetop. I have a chair in my kitchen, for when I am baking batches of cookies, or using my pressure cookers. Could not be much easier.
Lorna Sass's Pressure Perfect does give the method for how to use electronic pressure cookers in the opening section, but she does not seem to be overly impressed by them.
Laawrence/Maytagbear
Use them, love them, but I would not want a new one with the electronic controls, if it was given to me. I'd keep it NIB for a year, and then take it to Goodwill or similar. Really. This new generation of "electric pressure cookers" seem like cheaply made "garbage," and do not seem to be versatile or reliable.
I am increasingly suspicious of ANY newly made countertop electrics.
I have a 6 quart stovetop Presto, and use it quite frequently. It's very easy on a gas stovetop. I have a chair in my kitchen, for when I am baking batches of cookies, or using my pressure cookers. Could not be much easier.
Lorna Sass's Pressure Perfect does give the method for how to use electronic pressure cookers in the opening section, but she does not seem to be overly impressed by them.
Laawrence/Maytagbear
I am not opposed to a stovetop cooker
<span style="font-family: 'courier new', courier; color: #993366;">However, I grew up in a house where a pressure cooker was never used. I don't even think my Mom ever had one. So, for me there is a fear of using them. I've heard all the stories of how they can blow up, and how you have to listen to the thing jiggle on top to know where the pressure was and that you had to babysit them the entire time. I went the route of the electric because I thought it resolved those three issues. I can set it and go about my business. When it's done it beeps at me and from what I've read about it, it won't blow up given the design.</span>
<span style="font-family: 'courier new', courier; color: #993366;">Thanks to Louis, those videos and Toms suggestion of the induction cooktop I may try a stovetop model. I see those single burner induction cooktops at garage and estate sales all the time. Matter of fact last weekend I was in a house that had three of them in the box never used. I could have picked one up for about $30. I guess I thought if they are all over these sales there must be something wrong with them or they are not such a big deal. Recent stovetop cookers seem to have more safeguards against the dangerous aspects of using one but don't you have to babysit them the whole time they are cooking? Will this induction cooktop give a more precise heat or something or make it easier to keep the cooker at a certain pressure?</span>
<span style="font-family: 'courier new', courier; color: #993366;">At least I learned in the second video the electric cooker they recommend is the one I have so I hope it's reaching full pressure and cooking my foods. Everything I've cooked in there is cooked from what I can tell and no one has died yet eating any of my food.
</span>
<span style="font-family: 'courier new', courier; color: #993366;">However, I grew up in a house where a pressure cooker was never used. I don't even think my Mom ever had one. So, for me there is a fear of using them. I've heard all the stories of how they can blow up, and how you have to listen to the thing jiggle on top to know where the pressure was and that you had to babysit them the entire time. I went the route of the electric because I thought it resolved those three issues. I can set it and go about my business. When it's done it beeps at me and from what I've read about it, it won't blow up given the design.</span>
<span style="font-family: 'courier new', courier; color: #993366;">Thanks to Louis, those videos and Toms suggestion of the induction cooktop I may try a stovetop model. I see those single burner induction cooktops at garage and estate sales all the time. Matter of fact last weekend I was in a house that had three of them in the box never used. I could have picked one up for about $30. I guess I thought if they are all over these sales there must be something wrong with them or they are not such a big deal. Recent stovetop cookers seem to have more safeguards against the dangerous aspects of using one but don't you have to babysit them the whole time they are cooking? Will this induction cooktop give a more precise heat or something or make it easier to keep the cooker at a certain pressure?</span>
<span style="font-family: 'courier new', courier; color: #993366;">At least I learned in the second video the electric cooker they recommend is the one I have so I hope it's reaching full pressure and cooking my foods. Everything I've cooked in there is cooked from what I can tell and no one has died yet eating any of my food.
</span>
xraytech
Well-known member
About 10 years ago I got a Cooks Essentials electric pressure cooker from QVC. I don't use it very often, and I've only used it to make chili when it's requested, or an occasional beef roast.
Last year I bought a 10 qt stovetop Fagor pressure cooker, I don't use it much either, I made beef in it once and I made braised red cabbage. The most use it gets is for canning green beans and stew beef.
I'm just not a pressure cooker person, I'm far more fond of using a slow cooker instead
Last year I bought a 10 qt stovetop Fagor pressure cooker, I don't use it much either, I made beef in it once and I made braised red cabbage. The most use it gets is for canning green beans and stew beef.
I'm just not a pressure cooker person, I'm far more fond of using a slow cooker instead
@Ralph
The Emeril electric pressure cooker has a few advantages over some other ones. It has a 1000 Watts heating element, which is more than the one I had (800 Watts). It also has a low pressure and a high pressure setting. Most electric ones only have one setting. So if you are happy with it, I would keep it.
Single induction burners are very cheap these days. I bought a double burner, but learned that cheap also comes with downsides. Some of the cheaper burners have low settings that don't give continuous heat but turn on and off like a microwave. If you buy a single burner you have to make sure it gives continuous heat. The automatic temperature settings are a good idea, but unfortunately don't work well. Timers are a plus on these burners.
Modern pressure cookers need less baby sitting than the old fashioned models with a jiggler. The modern ones have two settings and a detector to let you know pressure has been reached. Some have a detector with colors so you can see how high the pressure in the cooker is, which make it even easier to use. Modern pressure cookers have safety features that will prevent explosions.
If you want to set a cooker and walk away without worries, the electric pressure cooker is the way to go. A modern combination of pressure cooker and induction cooktop still needs to be monitored a bit. Not as much as an old fashioned pressure cooker but it's not a set and forget option.
I chose for the stovetop pressure cooker because my electric one failed after not too long. I don't have to worry about that anymore. But if it hadn't failed, I still would be a happy user of the electric one, perhaps wishing for a better one like the Emeril.
The Emeril electric pressure cooker has a few advantages over some other ones. It has a 1000 Watts heating element, which is more than the one I had (800 Watts). It also has a low pressure and a high pressure setting. Most electric ones only have one setting. So if you are happy with it, I would keep it.
Single induction burners are very cheap these days. I bought a double burner, but learned that cheap also comes with downsides. Some of the cheaper burners have low settings that don't give continuous heat but turn on and off like a microwave. If you buy a single burner you have to make sure it gives continuous heat. The automatic temperature settings are a good idea, but unfortunately don't work well. Timers are a plus on these burners.
Modern pressure cookers need less baby sitting than the old fashioned models with a jiggler. The modern ones have two settings and a detector to let you know pressure has been reached. Some have a detector with colors so you can see how high the pressure in the cooker is, which make it even easier to use. Modern pressure cookers have safety features that will prevent explosions.
If you want to set a cooker and walk away without worries, the electric pressure cooker is the way to go. A modern combination of pressure cooker and induction cooktop still needs to be monitored a bit. Not as much as an old fashioned pressure cooker but it's not a set and forget option.
I chose for the stovetop pressure cooker because my electric one failed after not too long. I don't have to worry about that anymore. But if it hadn't failed, I still would be a happy user of the electric one, perhaps wishing for a better one like the Emeril.
I think it's safe to say that any pressure cooker will pop its safety valve if the situation exists for it to do so, unless electric models have a sensor that knows to shut things down if pressure gets too high. My guess is that cooking something that's not recommended and could block the vent tube, or filling the cooker too high have been the primary causes of safety valves activating on PCs over the years. A little common sense will eliminate the potential for a nasty clean-up job.
I have stove top cookers in sizes ranging from 4-quart to 10-quart. They are much easier to use on a gas burner than electric, unless you have an electric burner with infinite heat range adjustment. I agree with the statements above regarding preparation of meats like a big shoulder for pulled pork. So much faster than in an oven. I've made luau-style kalua pork shoulder in the PC a couple of times, and it has been perfect.
The only baby sitting I do is in the beginning, waiting for the weight to start rocking and then adjusting the flame down. After a few minutes spent tweaking the flame to get the weight gently rocking (Presto) or jiggling a few times per minute (Mirro), you can go about your business and leave the cooker to do its thing.
I recently launched a thread here about a large Guardian Service PC I picked up for cheap. It's a Presto clone, and I ordered a multiple pressure weight for it to replace its old-school valve. Given the option, the recommended pressure for cooking meats is ten pounds. The Guardian will be great for the next big pork shoulder I prepare. It already did an excellent job on country style pork ribs. I have multiple pressure weights for my Mirros as well (Mirro's one-piece system is superior to Presto's three-piece for this type of weight but none of them are interchangeable across makes -- I found that out the easy way by using plain water and the outdoor grill's side burner while testing a thrift store Mirro find, not knowing a Presto weight would block up a Mirro vent tube -- POW!).
Most things I cook in the PC are done in 15 or 20 minutes, but for those large items that need to cook for 45 minutes or longer, I'm not afraid to walk away. Pressure cookers were designed to save time, not monopolize it.
I have stove top cookers in sizes ranging from 4-quart to 10-quart. They are much easier to use on a gas burner than electric, unless you have an electric burner with infinite heat range adjustment. I agree with the statements above regarding preparation of meats like a big shoulder for pulled pork. So much faster than in an oven. I've made luau-style kalua pork shoulder in the PC a couple of times, and it has been perfect.
The only baby sitting I do is in the beginning, waiting for the weight to start rocking and then adjusting the flame down. After a few minutes spent tweaking the flame to get the weight gently rocking (Presto) or jiggling a few times per minute (Mirro), you can go about your business and leave the cooker to do its thing.
I recently launched a thread here about a large Guardian Service PC I picked up for cheap. It's a Presto clone, and I ordered a multiple pressure weight for it to replace its old-school valve. Given the option, the recommended pressure for cooking meats is ten pounds. The Guardian will be great for the next big pork shoulder I prepare. It already did an excellent job on country style pork ribs. I have multiple pressure weights for my Mirros as well (Mirro's one-piece system is superior to Presto's three-piece for this type of weight but none of them are interchangeable across makes -- I found that out the easy way by using plain water and the outdoor grill's side burner while testing a thrift store Mirro find, not knowing a Presto weight would block up a Mirro vent tube -- POW!).
Most things I cook in the PC are done in 15 or 20 minutes, but for those large items that need to cook for 45 minutes or longer, I'm not afraid to walk away. Pressure cookers were designed to save time, not monopolize it.
twintubdexter
Well-known member
free is good
I bought one of those Wolfgang Puck early models refurbished from Overstock.com. I waited some time before a white one was available. When it arrived it was ghastly red. I emailed them and they apologized and said to send it back. I told them I threw away the box and said I'd just keep it. They replied with another apology and credited back my account so in effect it was free. Not the easiest cooker to set but it does a great job on everything. You set it and walk away for the rest of the day if you like. Except for the tone that tells you cooking has finished it is completely silent...no shishing. Automatically switches to keep warm. Very easy to clean too. Cooking vessel is removable and has plastic sealing top for storing in refrigerator.
I bought one of those Wolfgang Puck early models refurbished from Overstock.com. I waited some time before a white one was available. When it arrived it was ghastly red. I emailed them and they apologized and said to send it back. I told them I threw away the box and said I'd just keep it. They replied with another apology and credited back my account so in effect it was free. Not the easiest cooker to set but it does a great job on everything. You set it and walk away for the rest of the day if you like. Except for the tone that tells you cooking has finished it is completely silent...no shishing. Automatically switches to keep warm. Very easy to clean too. Cooking vessel is removable and has plastic sealing top for storing in refrigerator.
quoting Tom
"If you want an electric, buy a good cooker with an induction-capable base and get a good induction cooking unit. It will be far faster to use, much easier to clean, does not have to be a big piece of equipment on the counter and you can enjoy the induction cooker for other pans and in other locations."
That's what I did. I had the induction cooker first, then found a Presto stainless steel PC with an induction friendly clad bottom. It's the bomb!!! There is no better way to fix baked potatoes than in a PC. Just slice them down the middle and place on the steamer rack. In 15 minutes they are done, tender, and the peel just slides off, and they don't dry out!
"If you want an electric, buy a good cooker with an induction-capable base and get a good induction cooking unit. It will be far faster to use, much easier to clean, does not have to be a big piece of equipment on the counter and you can enjoy the induction cooker for other pans and in other locations."
That's what I did. I had the induction cooker first, then found a Presto stainless steel PC with an induction friendly clad bottom. It's the bomb!!! There is no better way to fix baked potatoes than in a PC. Just slice them down the middle and place on the steamer rack. In 15 minutes they are done, tender, and the peel just slides off, and they don't dry out!
sudsmaster
Well-known member
I got a Cuisinart electric pressure cooker a few years ago and used it for a bit, but haven't pulled it out of the appliance cabinet for a long time now.
I think I used it mainly for cooking artichokes. It did ok, but the last few times I needed to cook artichokes I just used the stove top instead.
I may have tried it for beans, with so-so results.
I have a few non-electric pressure cookers. One small one that came with the house (8 qt presto I think), a larger Tramontina stainless (12 qt I think), never used, a big 16 qt antique Magic Seal aluminum cooker, which I've never tried as well, and finally a huger 22 qt Mirro aluminum number I got for canning but also haven't used yet. So you could say this place is bursting at the seams with pressure cookers...
I've gotten more mileage out of the HB slow cooker with temp probe. Does great on roast pork shoulder/butt.
I think I used it mainly for cooking artichokes. It did ok, but the last few times I needed to cook artichokes I just used the stove top instead.
I may have tried it for beans, with so-so results.
I have a few non-electric pressure cookers. One small one that came with the house (8 qt presto I think), a larger Tramontina stainless (12 qt I think), never used, a big 16 qt antique Magic Seal aluminum cooker, which I've never tried as well, and finally a huger 22 qt Mirro aluminum number I got for canning but also haven't used yet. So you could say this place is bursting at the seams with pressure cookers...
I've gotten more mileage out of the HB slow cooker with temp probe. Does great on roast pork shoulder/butt.
Wolfgang Puck
I have the 8 qt Wolfgang Puck PC and just basic setting! I like it a lot. If I cook meats they come out so tender and veggies steam perfectly!
Peter
I have the 8 qt Wolfgang Puck PC and just basic setting! I like it a lot. If I cook meats they come out so tender and veggies steam perfectly!
Peter
iheartmaytag
Well-known member
UPDATE
Previously I had stated that I liked my electric pressure cooker, but it stopped working after about six uses.
I contacted Maxi-matic, the maker of the Elite Bistro for HSN. I spoke with a very nice young woman Gabby Ortega. She requested I email her a copy of the receipt, she sent me a new part and instructions on how to make the repair. Took me about 20 minutes tops and everything is working once again.
Great customer service, but I recommend calling them as they are slow to respond to email.
http://https//www.maxi-matic.com/
Previously I had stated that I liked my electric pressure cooker, but it stopped working after about six uses.
I contacted Maxi-matic, the maker of the Elite Bistro for HSN. I spoke with a very nice young woman Gabby Ortega. She requested I email her a copy of the receipt, she sent me a new part and instructions on how to make the repair. Took me about 20 minutes tops and everything is working once again.
Great customer service, but I recommend calling them as they are slow to respond to email.
http://https//www.maxi-matic.com/
