I did not get that...Why you dont need to adjust the cooking time with the Kuhn?it actually gets over 1 bar of pressure (~15 PSI). The Fisslers, meanwhile, only get up to about 12 PSI, so depending on the recipe you may need to adjust the cooking time.
A lot of pressure cooker recipes are designed for cooking at 1 bar of pressure. You'll need about 20-25% longer cooking times at 12 PSI vs 15 PSI.I did not get that...Why you dont need to adjust the cooking time with the Kuhn?
Yes, the older ones had exposed aluminum along the perimeter of their bases. The newer ones don't appear to, but I'm not sure when the modification took place. Lars, how old is your Kuhn Rikon?There is exposed aluminium on rhe bottom of the Kuhn cooker?
Maybe 8 yearsLars, how old is your Kuhn Rikon?
OK, that makes sense. I bought my first Kuhn Rikon in 2003, and it has exposed aluminum, too. But the 12L Hotel model I bought two years ago is fully sealed with stainless steel.Maybe 6 years
Ok... Let's see mine. Should be fully sealed, which would make it dishwasher safe.OK, that makes sense. I bought my first Kuhn Rikon in 2003, and it has exposed aluminum, too. But the 12L Hotel model I bought two years ago is fully sealed with stainless steel.
Unless their concern is about the plastic handles, instead...Ok... Let's see mine. Should be fully sealed, which would make it dishwasher safe.
F*c* the handlesUnless their concern is about the plastic handles, instead...
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