Lagostina Pressure Cooker Scorching

[LJS2]

i have a lagostina pressure cooker which turns out some nice meals but i often have to deal with a scorched bottom particularly when i am using tomato sauces. I am following the manual's directions and do not think i am cooking at too high a temp but most times i wll get the black guck sticking to the bottom. Can anyone give me some advice?
Thanks

[Squirrels]

"Black" and "scorching" are two words to accurately describe "burned." ;-) There is either not enough liquid in the pot or you're cooking at too high a temp - or both.

Tomato sauces are often culprits of burning because they are so thick. Compare it to water that is very fluid or has low viscosity... the water can easily circulate throughout the cooking vessel and the heat is thus distributed evenly. A thick tomato based sauce does not cook the same way which is why you need to stir it. Who ever heard of stirring boiling water, for example? Not me! But if a tomato sauce is furiously bubbling away for 10 minutes on the stove top, you better go ahead and call the pizza delivery guy...

My suggestion is to thin the tomato sauce out with some wine or water or broth or eliminate it altogether and replace it with one of the above items (wine, etc.).

[LJS2]

thanks. I will give your suggestions a try.