This pressure cooker model is also sold under the Lagostina and SEB brands.
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Sping-valve pressure cooker with integrated timer and four settings (Vegetables, Starches, Meat and Fish). Maximum operating pressure ( Fish program) is 12.3 psi or 85kpa – some recipes and ingredients will require time adjustments for non-standard cookers.
According to the manufacturer here are the pressures for each of the settings:
- Vegetable: 40 kPa or 5.8 psi
- Starch: 55 kPa or 8 psi
- Meat: 70 kPa or 10.15 psi
- Fish: 85 kPa or 12.3 psi
Be sure to keep the handles in the “up” position during cooking.
Readers report integrated timer has a tendency to fail prematurely (under one year of use). If this happens, the cooker can still be used without the custom timer. By using the pressure indicator located on the lid -the circle between the timer and the selection handle. Once the indicator has risen to indicate pressure, lower heat to maintain pressure and punch in the pressure cooking time in a separate timer.
One reader, Randal, was able to keep his replacement timer from failing by quickly removing it from the lid once the pressure cooking completed – before releasing pressure.
Manufacturer Website: Tefal CookwareOnly admnistrator owned posts can execute the
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Can confirm failure of the Nutricook timer. I’ve had one fail twice on me — and the pot is still not even a year old. Customer sites in France and Germany are flooded with complaints about the timer failing and needing expensive replacement.
NUTRICOOK TIMER PROBLEMS reported by many people in Europe who have been using Nutricooks for several years ahead of us, even when they have followed to the letter all the care instructions for the timers and tried replacing with new batteries. Hundreds of issues have been reported since 2011 here http://www.amazon.fr/product-reviews/B004Q3YKEO/ref=cm_cr_dp_see_all_btm?ie=UTF8&showViewpoints=1 and here http://www.apreslachat.com/produits/230395/SEB/Nutricook. Also some German forums. (Note that SEB is T-FAL in some parts of Europe.) Failing on some people after a few uses; on others failing a few times a year. Discussants seem to be narrowing in on the steam — that the pot necessarily emits — condensing after use and getting into the timer as it does; a recommendation emerging from the forums seems to be “boiling down” to trying …. the instant that cooking is finished, remove the timer and put it somewhere safe and dry even before you remove the actual lid off the pot and your chances of not having an issue with the timer may improve. The manual doesn’t mention this. Also when replacing a battery make sure you do put that black washer ring back in to help keep steam out of the timer.
If your timer dies on you, T-FAL customer service in Canada is actually amazing and will replace and ship a new one to you completely free, they even pay for the shipping. My Nutricook timer has died twice now owing to the steam in this first year of my owning a Nutricook; and Nutricook reps in Canada have replaced them both for me for free. So while I have to say I’m not thrilled about the timers being so fragile (and I’m sure T-FAL / SEB isn’t internally, either), I am thrilled with the quality of people working at T-FAL Canada and the service they give. My neighbour one street over had her Nutricook timer die too after an intensive bought of cooking / lots of steam and T-FAL also looked after her great.
This is the T-FAL customer service number if your timer dies. 1.800.418.3325 Their auto answering service is a bit buggy and may say to you something like “thank you for calling T-FAL, good-bye” and hang up on you (maybe some steam got into it, too! ha!) but just dial back 2 or 3 times and you will get past it.
Good luck. The Nutricooks are lovely pots, a real pleasure to cook with otherwise and make pressure cooking a no-brainer.
i would like to know if the timer of the tefal nutricook stoped working, would i still be able to use as a regular pressure cooker?
Absolutely, read my notes under the pressure cooker manual for details on how to do it.
Hi nada, yes you can, Laura has worked out a way how to here: http://www.hippressurecooking.com/forums/topic/any-t-fal-nutricook-owners-in-the-group/#post-11240
But that being said, without the timer, the whole point of the pot is sort of gone out the way, it’s all about ease because of the timer I guess….
I believe I have figured out the trick to the timer — the second it is done, whistle it right off the lid and put it away — keep it away from any condensation. My timers are lasting now since I started doing that.
Laura, I think you should revisit your pressure settings for the Nutricook.
As I expected, reading the recipe book (in French), and a programme table found on a product fact sheet, the programme settings on the cooker are not in order of temperatures/pressures. When sorting – ascendant -, Fish (Poissons) should stand between Vegetables (Legumes) and Starch (Feculents).
Also, but it’s more of a detail of no importance, their temp-pressure correspondence in lower range seems a bit off, apparently not using Antoine equation, while rounding numbers up or down, but the same pb can be seen on the Fissler manuals too, so …
Frenchy, the numbers in my notes are posted as they were supplied to me by Martine Lyford, Customer Service Representative, of Groupe SEB Canada.
I copied them from her e-mail into my notes only changing the decimal marker from the European “,” to the American “.”
I see that they differ from the image on amazon. That’s really interesting. Thanks for pointing it out!
Oh yes, and I believe you, because the french SEB FAQ section says the exact same thing:
A quelle température/pression correspondent les différents programmes de cuisson ?
– Légumes (Vegetables): 109 °C
– Féculents (Starch): 112 °C
– Viandes (Meat): 115 °C
– Poissons (Fish): 118 °C
But where, or when, in the history of pressure cooking, would you cook fish at a higher temp/pressure than meat?
Or why, would the best free (web available) pressure cooking handbook handed with a pressure cooker, from SEB Nutricook, specifically stipulate fish and seafood cooking times very close to Vegetables in their recipes, as opposed to significantly longer time and release for meat, while the former would be supposed to be greater than the latter?
Are we in the business of simply reporting what others are reporting before us, as is, or are we trying to convey the most logical, reliable, truthful, useful information?
In absence of a sample that I can test myself I can only rely on the information that a manufacturer supplies – how is reporting that information unhelpful? I do not think that theorizing, deducing or proselytizing is useful in the absence of facts, experience and testing.
Reporting that information is not unhelpful in itself. But doing it while not rising a red flag on its reliability is, especially when testing and experience teaches you something’s wrong while reading it, and you, Laura, somehow mentioned it, I believe.
We don’t come to hippressurecooking to get info we can get from manufacturers, or theories, or proselytism on Instant Pot and what not. We come here for experience, testing, and facts taken out of pressure cooking in general, the real deal, regardless of the product. The best pressure cooking info site in the US, IMHO.
So, is fish better pressure cooked at a higher temp than meat, or is it not? So, can we just theorize SEB Canada, Mary Lyford, French faq, … just might be somehow off in reporting their facts, due to some confusing internal info, like we know it never happened before?
Hey there, I live in Toronto and have spoken to Martine several times over the years, a very nice, wonderful helpful woman. I’ll give Tefal a dingle on the blower and maybe see if I can catch Martine and see who gave her her numbers on this. I meant to this week when this arose but the week got away from me workwise —
Martine’s commas wouldn’t necessarily have been European, they were more likely French Canadian :}
French, French Canadian, English, … it doesn’t really matter. What matters is what are those programs really about? To me, they are only pressure differences, meaning temperatures, that is it.. The Fish setting physically located after the meat setting doesn’t mean fish is cooked at a higher temp than meat. You might need to think and seat down for a minute or two but the book tells you to cook fish for a shorter time than meat, each and every time
i don’t understand what you are meaning, USA Frenchy, I have to confess. But then I guess as you say it doesn’t really matter?