HOME > Chowhound > Cookware >
Are you making a specialty food?
TELL US

Fagor Duo Pressure Cooker

t
teter20 Mar 9, 2013 09:39 PM

I know this is going to look like a stupid question, so I apologize for my ignorance up front. When I am using my fagor duo pressure cooker, how do I know if I am at 15psi? I have it set to the highest setting (number 2) which is supposed to have the max of 15psi. Is the yellow pressure indicator rising the only indication that I am at 15 psi? I've seen pictures of other pressure cookers that have lines on there pressure indicators, this one does not. Also, some pressure cookers that I have seen had gauges that showed the amount of pressure the cooker was achieving. Just wanted to make sure I wasn't missing something here.

  1. Mild Bill Mar 9, 2013 10:11 PM

    I have a Duo... Just used it tonight... I 'believe' it's at 15 when the indicator is up and you reduced the heat high/low enough to maintain pressure, and that anything higher would trigger a release...

    8 Replies
    1. re: Mild Bill
      s
      Saradelahera Mar 11, 2013 06:40 AM

      Good morning, pressure setting number 2 is the one for 15 psi. When you see the yellow indicator popping up that indicates that the pressure cooker has reached some pressure but in order to know that the cooker has reached the selected setting you need to see steam coming out from the top of the lid. At that moment you know full pressure has been reached and this when you can lower the heat on the stove and start timing for your recipe.
      If you have any other questions, please feel free to contact us at Fagor at: 1-800-207-0806 or via email at: info@fagoramerica.com
      Thank you!

      1. re: Saradelahera
        t
        thimes Mar 11, 2013 06:59 AM

        This one sounds official with the "contact us" sentence at the bottom. And thankfully it was going to be what I was going to post (phew, I'm using mine correctly).

        I'm no pressure cooker "expert" but I was going to add that "need to see steam coming out from the top" to me means seeing steam coming out of the little spout part of the "steam/1/2" dial. I sometimes see steam seeping out from the handle part of the lid but that to me doesn't count. Keep the heat on until it sort of flows out from the dial spout.

        Hope that is right, it is how I've been using mine. I'm relatively new to the whole pressure cooker thing (as they have been around for ages) but I love mine now. Just did short ribs in mine friday night.

        1. re: Saradelahera
          o
          Oracoke Oct 10, 2013 08:23 PM

          So after lowering the heat should you still see stream, what is the indicator that you have reduced heat too much?

          1. re: Oracoke
            Chemicalkinetics Oct 10, 2013 08:29 PM

            Well, it depends what you want to do. I always reduce the heat, but can still faintly see the steam (technically water vapor). This way, I know the pressure is at least XXX high.

            1. re: Oracoke
              e
              ellabee Oct 10, 2013 10:49 PM

              The indicator that you've reduced heat too much is that the little yellow pressure button falls back down.

              1. re: ellabee
                drongo Oct 11, 2013 07:59 AM

                If you wait until the pressure button falls then you're all the way down to atmospheric pressure. I agree with ChemicalKinetics to keep a slight visible plume of steam at all times.

                1. re: drongo
                  o
                  Oracoke Oct 11, 2013 10:19 AM

                  Thanks for everyone that replied.....
                  The problem is misinformation, after downloading a lot of PDF manuals of different cookers after my orginial post, I will go with the Duo manual, which seems to be what people are posting , I believe my statements below are how the duo works. I ordered the Duo last week, should show up today.

                  Check out this video on YouTube:
                  At 2:17 they seem to compare an apple to an orange aka the popup indicated tells you you are ready to cook. Some models yes, that cone shaped space sauce one in the background, the Fagor Duo, no, it just tells you the pot is pressurized and I believe it then internally locks via of locking the outside thumb slide. The Duo is at pressure when you see steam, you reduce heat, and like a rocker you need to see a little steam from it while it cooks.

                  http://www.youtube.com/watch?v=IiCUKA...

                  Also there is a another video on YouTube of little value, not sure if it is from Fagor, I lost the link, will post the link if I find it. Two, professionally dressed chefs, the women on the left cooks something, she leaves you with the opinion the yellow indicator is the "we are at pressure" indicator for cooking, the man on the right it is the steam that tells you. Interesting they don't show how well the dishes turn out, lol. One of the worst demo videoes I have seen.

                  I wondered why someone would do a video with two people cooking at the same time, two pressure cookers, then I got it, it is a duo, I bet some pimple faced producer/director sat up all night thinking of that as a selling point to his boss. Too bad the content was so bad. Had a bunch of thumbs own.

                  1. re: drongo
                    e
                    ellabee Oct 11, 2013 10:36 AM

                    Oh, definitely, wasn't encouraging user to drop heat until pressure button falls, just answering question about how you know if it's *too* low.

                    Most helpful post on using Fagor pcs here to me was one that encouraged users to learn to recognize 'lazy steam' (winds around slowly) and 'angry steam' (continuous, straight up, fast).

                    Lazy steam appears when the pressure button has just come up; the pressure is still building to full desired psi; and the pressure button can be pushed back down with the end of a wooden spoon. Angry steam (which may be accompanied by bubbling from beneath handles on pc) is the signal to turn the burner down to maintain pressure, and to start timing.

                    'Just-right' steam -- what happens during the time the cooker is at the correct pressure -- still winds a bit, but is faster than the lazy steam, and the little pressure button resists being pushed down.

          2. Chemicalkinetics Mar 9, 2013 10:29 PM

            < Is the yellow pressure indicator rising the only indication that I am at 15 psi? >

            No. You reach +15 psi when the release valve just barely release steam. The yellow rod/indicator only means the pressure is greater than the outside.

            1. t
              The Veggie Queen Mar 10, 2013 12:35 PM

              When the indicator rises and lets out a burst of steam, you then lower the heat. If you are unsure that it is at pressure, push gently on the yellow button and there will be resistance to your touch and a bit of steam might release. 15 psi when the yellow button is truly up and tight. See this video and go to the time 1:19 to see the button close up.

              http://www.youtube.com/watch?v=Dtf-2j...

              1. e
                ellabee Mar 11, 2013 02:38 PM

                As you can tell from the responses, this is not at all a stupid question. Further evidence that users could benefit from a clearer indicator of actual pressure is that last year Fagor introduced a new model, Chef, that has a second indicator that rises to mark 8psi and 15psi (similar to the two-line indicator on Kuhn-Rikon's Duromatic models).

                I got a used Chef on ebay at half price, a 10qt that can be used for pressure canning as well as cooking. For canning the additional pressure indicator is especially helpful, because it's so crucial that the pressure stays at 15psi for the full processing time. During my test runs of the Chef, it became clear that going to the lowest setting on my induction burner lets the pressure drop down closer to 8psi, so for canning the induction unit needs to stay on power level 2 during processing.

                The experience of using the smaller Fagor Futuro cookers for the last year and a half is what gave me the confidence to take the risk of buying a used Chef. My tests with the Chef make me think that pressure is probably dipping below 15psi during my longer runs in the Futuro, when I leave the induction unit on power level 1 for much of the cooking time in long sessions such as for stock. Laura Pazzaglia has also found that the burner setting at which Fagor cookers hold pressure is higher than for Kuhn-Rikon. So I'll be using induction power level 2 to hold pressure in the Futruo the next time I make rice or anything for which the pressure cooking time is less than half an hour.

                Show Hidden Posts