The standard pressure setting and the one that most pressure cooker recipes depend upon is 15 psi (link). It was established by the USDA in 1917.
But some foreign-made pressure cookers, including some electric ones, use the metric measurement kPa, which can make it difficult to compare.
So I looked at the FAQs link on Montel's item, and it says "This pressure cooker can have its pressure adjusted from 20-80kPA." That means that it does not reach 15 psi, which in metric would be the equivalent of 107 kPa (link).
~Who in the world am I? Ah, that's the great puzzle~ Lewis Carroll, Alice in Wonderland
