Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: The standard cooking pressure in cookbooks is 15psi.  Why is the high pressure setting listed in the manual for this pot only 9psi (60kpa)?
Document: I bought this unit based on ATK in that it was the only pressure cooker that reached 15psi. However, after reading the manual (which you can't find unless you buy the cooker, US model) the operating pressure is 60 pKa!! That's only 8.7 psi! Not even close to 15 psi....Very upset! Will be returning the unit.
While this may be a great product (and mine did work well on high), mine arrived with suspicious signs of being a reject and/or return. Broken pieces of black plastic in the plastic packaging bag and box and double stickers on the unit. But my garden was coming in and I was excited to have a pressure cooker, so I ignored these red flags.The essential ring pressure indicator rose unevenly making it impossible to determine when it had achieved the low setting for timing purposes.
Sturdy, high-quality German construction. Pressure cooking takes a little time to get used to but the cooker has performed flawlessly so far.
I've owned several different brands of pressure cookers; some relatively inexpensive and some better brands. The Fissler is absolutely top of the line. If you enjoy cooking with quality cookware, buy this. Very heavy base which means once it reaches full pressure and you turn down the heat, there is no need to constantly fuss with the stove to keep the setting correct.
High quality, very easy to use, spectacular results, and also compatible with induction cooktops ... it will become your favorite kitchen pot!
When the water heated up steam began to escape from the Eurovalve under the handle and the pressure indicator never rose to one or two lines. I stopped cooking, took it apart, cleaned it, and made sure everything was in working order. Tried again and still had a steam leak from the Eurovalve. I called the customer service number in the manual and got a lady who asked me who I bought the pressure cooker from .
INITIAL RATING: ONE STAR. I was very excited to start cooking with this since I'm a huge Cooks Illustrated fan and the idea of shortening cooking times for weekday meals really appealed to me. When I started cooking with the Fissler, I noticed that I couldn't turn down the heat without also losing pressure. Steam kept escaping from the handle valve throughout the cooking process. I kept cooking with it but if I kept the heat high enough to maintain the high level of pressure, the rice would burn at the bottom.
Pressure cooking is a great way to make beef or chicken stock quickly. Minus the pressure lid, it's a great for deep frying, making soup (with the stock you just made), or a big pot of chili. Not for use in the oven.You can see the Fissler pressure indicator across the room, while in a noisy kitchen with fans and appliances running, the Presto "jiggler" action may not be audible.
I don't know how it made it out of the factory- that was disappointing. I had a new one sent to me by the manufacturer. Works perfect now.I recommend this size and brand pressure coker to anyone seriously interested in pressure cooking. I like to use mine at least 3-4 times a week. I would not have spent the money to use it less.My favorite pressure cooking cookbooks are Miss Vickie's Big Book of Pressure Cooking, 2008, and America's Test Kitchen Pressure Cooker Perfection.
A whole new way to cook. Extracts flavor like no other method. Let me share a cooking tip borne of crusty experiences:Always use cooking spray in the pot before starting. Once you have two rings, take the pot off the heat and let it finish. If youdon't, you will be soaking and scraping burnt foodstuffs for more than a while.The Fissler is a beautiful piece of metalwork.
Answer: Perhaps I can help in clearing up some confusion. In November 2014, I purchased from William Sonoma the 8.5 liter US version of the Fissler Vitaquick pressure cooker, based in large part on the reviews and high recommendation in Cook's Illustrated. I was miffed to see in the manual for the new product that its "high" setting corresponded to a pressure of 60 kPa, which is 8.7 PSI. The US standard for "high" settings on pressure cookers is 15 PSI. Indeed, the manual said that, as a safety feature,  the control valve would automatically depressurize at 100 kPa (14.5 PSI). So, it's safety system would engage before reaching the temperature/pressure required of most recipes. As I say, I was miffed. So, I called the Fissler customer service number. While they said that the high setting actually corresponds to 15 PSI, they could not/would not address the contradictory information in the manual. So, I was still not sure who to believe. So, I wrote to William Sonoma and described the issue, quoted from the manual directly, etc. I asked for them to get a written response from Fissler. On 26 November, William Sonoma provided me with the response they had received from Fissler: "Per your request, the manual has a typo and is being corrected- we noticed this as well. High setting for Underwriter's Laboratory-approved Fissler pressure cookers are all 15 PSI. The operating PSI and temperature have been tested by 3rd party companies, including Cook's Illustrated. Thank you for pointing this out to us. We apologize for any inconvenience this may have caused."I have made a number of recipes with the pressure cooker on High setting, and the high setting does produce appropriate final results at the times specified in recipes.By the way, I bought my unit from William Sonoma because, if you buy it from a NON-authorized US reseller, then the warranty is not valid. I know that a buyers of the unit on Amazon had trouble getting warranty service because the Amazon seller was not an authorized US reseller for Fissler.