Details: Pressing "Slow Cook" > setting cook time up to 9.5 hours then pressing "Start" only heats up a beef stew to approx. ~125 - ~130 deg. F. To slow cook you need to heat food around a min of around ~190 deg. F which would be a low setting up to around ~300 deg F. for a high slow cook temperature setting. I've tried various combinations of keys, modes, etc for the past few weeks, unable to get this pressure cooker to slow cook. The few times I've used to pressure cook has worked just fine. It's the slow cook mode that seems not to be functional. Unless someone can come up with a solution and/or explaination to get this unit to slow cook. I'm thinking there must have been a bunch of them that were programmed incorrectly at the factory as this is my second one I have been able to get to slow cook. Other manufactures of similar pressure cookers with slow cooking. All that's required by the user is to press "Slow Cook" and a temperature button to set slow cook temperature to "Low", "Medium" or "High". Is there a trick to getting this pressure cooker to slow cook or are some or most of these units defective?
It is possible that you have misunderstood the instructions
for a slow cooker you have low medium and high
press slow cook and on low and in 8 hours the food is cooked
I see from your statements that you expect the cooker to be set on slow cook but cook at a high temperature fast
if it says slow cook --9 hours and the temp is 125 degrees , have you waited 9 hours to see if it is cooked as the slow cooking process is by the gradual build up of heat in the container that is not expelled by radiation to the air
in a pressure cooker , that build up of heat also builds up pressure and so it cooks better
other solution--- if it is not right return it for a warranty refund or if out of warranty , junk it and get a different make
Testimonial: "The stew has been slow cooking for more than a couple hours. Temperature is too low to simmer, the stew is only being kept warm. To test your theory. I set SLOW COOK to 30 mins using the + / - buttons, checking the stew temperature after 20 min the stew was around ~140 deg. I. I then reset for another 30 mines and after 5 mins the temperature has risen to ~147 deg. F (in certain spots). Resetting again and waiting another 30 mins the temperature is around ~140 deg. F. I'm using a Fluke laser thermometer to determine stew temperature differences. This pressure cooker since I've owned and used it has stayed under 150 deg. F. (taking reading from a laser thermometer, which is spot sensitive) Here are the Instructions for slow cooking, however the buttons do not respond as said in the instruction manual which is vague and poorly written. Operating instructions are four fairly short pages long. HOW TO USE THE SLOW COOK FUNCTION 1. Prepare desired food and place into inner pot. 2. Place the Tempered Glass Lid onto the pressure cooker. 3. The LED screen will display 00:00. 4. Press the SLOW COOK button once and the display will show the default SLOW COOK time of 06:00. * Quickly continue to press the SLOW COOK button to increase cook times in increments of 30 minutes. 6. * Hold the SLOW COOK button down for rapid increase of cooking time. NOTE: The longest SLOW COOK time allowed is 9.5 hours. * TIP: If you cannot adjust the SLOW COOK button it is because too much time has passed since you first pressed the SLOW COOK button. Cancel the cooking process. Then press the SLOW COOK button until you reached the desired cook time. * The instructions do not match the actual behavior and responses from the front panel control buttons. The instructions appear to be at least partially incorrect, for the programming of the front panel controls. (The manufacture probably should have hired someone who knows how to actually write instruction manuals for programmed controls, or at least have someone double check that the instructions actually matched the responses from the control panel) * - When I press the SLOW COOK button it does not change the amount of time. Only when I press the + or - buttons does the time change after pressing the "SLOW COOK" button. * For other presets such as e.g. "Stew", "Sauté", "Beef", etc. After pressing a preset you can press "Adjust" to set to "Light", "Standard" or "Strong", which I assume is a temperature setting for the preset chosen. However the "Adjust" button does not work with some of the functions such as the "SLOW COOK" function (button). I'll keep monkeying around with it perhaps it will actually heat up and start to slow cook. What I may do if it never responds to the front panel controls to slow cook, after explaining my experiences, is see if one my neighbors is interested, as it seems to work well as a pressure cooker. Then look for another one that allows more user control over slow cooking, with "low", "medium" and "high" slow cook temperature settings."
you seem to have a good handle on the requirements
as for the comment on the writing of the instructions , you may find that the original instructions are in a foreign language and something is lost in the translation to english passing on the problem to a neighbour is good provide you explain all the faults or your neighbour may junk it back over the fence
Yeah, I don't know my gas stove went out so instead of purchasing another expensive gas stove with range top I thought I would use a pressure cooker in a kitchen with limited space, for at least for a while. I remember in my youth friends having brick ovens and large kitchens. Appliances, freezers, refrigerators, stoves, etc. were typically built to last 30+ years. I once had a Cold Spot refrigerator that was still running keep food at proper temperatures manufactured in 1956 was running just fine after 50 years.
Part of a product design, use to be, that it designed and manufactured to last decades, not years and could be easily repaired if it ever broke down, not breaking the consumers pocket book.
Today's trend is mainly to replace and recycle. To a point where I believe failure has become a part of and integrated into many product designs. This in turn changes the meaning of "Quality" as quality may mean it can be easily replaced with another product that is likely to fail within a more certain period of time and not be replaceable or repairable if the warranty has expired.
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E.g. The last reputable name brand freezer (purchased from Sears) lasted just over two years. Made in China, no more Chinese parts available, being out of warranty (forgot to purchase an extended warr.) could not be reasonably repaired or replaced, ended up at the garbage dump recyclers.
About the longest warranties available for freezers and refrigerators from places such as Sears, etc. is around 5 years. Which may add a few hundred dollars to the retail price.
Anyway I wrote to Della about the slow cooking problem (which many other owners are having) to see if they can provide some sort of solution.
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