Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco

[848]

848, and the porridge was quick cooking? If yes, then in cartoons such porridge burns, and in all without exception.

1 minute counting, 3 I waited, I open ... foam to the lid,

How many degrees did it show? You can't open the valve with milk until it shows 6 more than 90, but I don't even risk above 80.

If it is burnt, it means that the cereal is very small and there is a lot of "flour" - I got so bad with semolina, it turns out every other time, once it burnt to death. But usually even small rolled oats are obtained, only by 0.3. But it comes out tasteless, coarse grain is better.

[848]

848, and the porridge was quick cooking? If yes, then in cartoons such porridge burns, and in all without exception.

I often cook instant porridge and Panase and Stebe, but never burned. I am always surprised when you say so. It all depends on the ratio of products and time, I use your recipes ...

[Elena]

Elena, Flax, because for everyone the moment of burning is associated precisely with instant porridge)
Therefore, I always ask and approve)

Girls write a proven recipe and proportions MILK MANNA porridge.

60 ml measuring cup - semolina

5 measuring cups - milk + water

2 tbsp. l- sugar

some salt

Whisk all ingredients intensively.

Porridge mode, pressure 0.3 bar, time 1 minute.

Can be cooked in a steel bowl. I personally tested it in two bowls, the result is excellent, the porridge turns out to be creamy, very tender.
After releasing the pressure, beat the porridge intensively with a whisk, if you cook in a non-stick bowl, then the whisk should be silicone.

My baby loves her so much that I had no choice but to find acceptable proportions, time and pressure.

Good luck with your porridge.

[Alexa ha]

Alexa ha, you are right on time! Well, I need a recipe for semolina porridge, one question, are milk and water cold?

Are the measuring cups glasses from the scraper?

[Alexa ha]

Alexa ha, you are right on time! Well, I need a recipe for semolina porridge, one question, are milk and water cold?

The water and milk are cold.

Are the measuring cups glasses from a multiplier?

A measuring glass from Shteba, although in this case any other will work with a division in ml.

[Alla]

Alla, I boiled semolina, it turned out to be very liquid

Girls and boys I now have a question for you. How do you make soup? I mean meat ... So that the broth remains transparent and there are no rags from the meat foam?
I read a long time ago about pre-frying meat, then loading all the ingredients and adding liquid. So I cook to this day. I would like to ask you, can you cook in a different way at Shteba?

Cooked in the proportions that I gave?

Girls and boys I now have a question for you. How do you make soup? I mean meat ... So that the broth remains transparent and there are no rags from the meat foam?
I read a long time ago about pre-frying meat, then loading all the ingredients and adding liquid. So I cook to this day. I would like to ask you, can you cook in a different way at Shteba?

Alla, glad to see you here)
I soak the meat for half an hour in cold water. Or fry a little.
And then there is no foam)

Yes, everything is according to Alla's recipe. I again put it on for 1 minute, it turned out to be watery, but already looks like a porridge. So my Shteba is slow-witted, 1 minute is not enough for her.

Option 1. If it is too liquid, hold it for 10-15 minutes on heating. When removing porridge from the bowl of Shteba, semolina usually thickens a little.

Option 2.Next time, reduce the amount of liquid, or increase the amount of cereal, but not significantly, since it is better liquid than once the father cooked porridge for the child, so the child said with an enthusiastic cry: "Daddy has today for breakfast Mashed potatoes!"
The main thing is not to overdo it.

You can try for lovers of thicker 80 ml semolina per 5 m. Art. milk.

[ElenaMart]

ElenaMart, I'm still bleeding steam, I haven't seen the result, but it's probably good, my child likes to drink semolina through a tube. : drinks_milk: Now I will see the result - I will unsubscribe.

Yes, everything is according to Alla's recipe. I again put it on for 1 minute, it turned out to be watery, but already looks like a porridge. So my Shteba is slow-witted, 1 minute is not enough for her.

Elena, we found out here that your Ukrainian Shteba heats up a little longer)
Those you had not to bet for a minute, but 2 or 3.

Yes, everything is according to Alla's recipe. I again put it on for 1 minute, it turned out to be watery, but already looks like a porridge. So my Shteba is slow-witted, 1 minute is not enough for her.

Your possible assistant needs time to increase by 2 minutes.

When I cook semolina porridge, after the pressure is released, I open the lid, beat the porridge and close it again and leave it on the heating for 15-20 minutes.

Alla, glad to see you here)
I soak the meat for half an hour in cold water. Or fry a little.
And then there is no foam)

Thank you Maria, but from time to time I look in, read, look for something new.
You are now titled, I'm straight at a loss, how can I contact you now?

[Alla]

Alla,

We are now titled, I'm straight at a loss, how can I contact you now?

Oh, yeah, they gave me the title)))
And you more often come in and write, if there is anything interesting.
I don’t go there, I can’t)))
So with porridge, she told us how and how)

[Alexa ha]

Alexa haSo the porridge was cooked, the steam blew off, cooled down. You really need to beat very thoroughly, because there are lumps ... but I think in my situation this is not the worst thing. I also forgot to put sugar, but I got out, when it cooled down to an acceptable temperature, I put honey. I whipped with it, probably hot whipped better, well, we'll master it.

Maybe it was heated for a long time? I also need a consistency of almost cream.

Well, 6 let's suffer make friends with families.

Then I reasoned something like this:
Usually I cook porridge for cream like this - I put an incomplete yogurt (small from Fruttis) glass of cereal on a carton of milk. And I boil it for a long, long time, kneading. A decent part of the water from the milk evaporates, the grains are boiled down to an imperceptible one, and the spatula leaves a clean path at the bottom of the stainless ladle.

In a pressure cooker, the water has nowhere to go and therefore you can even have a little more cereals, so the glass is almost full. Sugar 3 tablespoons. One packet of milk (but I don't remember, per liter or 0.9). Further in my head, probably 6yl Pohle6kin with his "boil and do not touch", so the heating is definitely 6yl long ... By the way, stop! And if, after a minute of boiling, we transfer to 88 degrees of Simmering and leave for half an hour without opening the pan, what6 has become sour?

In short, 6um pro6ovat. Only 6y such thickening did not burn.)) So, we will increase it gradually.
6lin, where am I going to put so much experimental porridge, nobody eats it!

By the way, why cook semolina in a sorovar ?? !!! It is cooked on the stove for a couple of minutes and immediately without lumps.

In a pressure cooker, the whole class is that you do not need to stand at the stove to wait for the milk to boil and are freed from constant stirring, since you have to beat the porridge only at the end of cooking.

Exactly, I forgot about the blender, I also did so. But this is a solution only for those who have a blender in stock.

Maria about your title, very cool. I think that bad and undeserving people will not get this. Well done, you are smart and everyone and are always ready to provide all possible and not possible help. Respect to you.

Today I cooked meat salty. MMMMM. Such a treat came out. I fried the beef a little, then for 20 minutes on the program Meat 0.7 bar.Then I loaded all the ingredients and added 0.7 bar to the soup for another 15 minutes. The delicious soup came out.

And my broth turns out to be transparent, and the scale gathers around the bowl, I drive it off with a silicone spatula and pull it out. And I never fry meat.
But I only cook soups on beef and chicken, or turkey. And I never use pork for soup.

Girls, can I squeeze in between the semolina porridge?
I decided to bake a roll today. I kneaded the dough on kefir from our forum in HP, the finished dough turned out to be a little more than kg. I twisted a bun beautifully, put it on the rack, rose beautifully, but not to the top. And this despite the fact that I kept it on heating for only 30 seconds, since the temperature on heating does not change for me. I turned on the baking, at the end, open the lid, and the top stuck, the dough grew and supported the lid. I tried so hard. Who asked him to grow up like that? Probably next time you need to divide the dough in half. It turned out not a roll, but sweet huge bread. It was baked very well, it turned out very tasty.

Irina, it turned out to be a straight loaf, a little fried, but inside you can see that it is delicious. On what mode, pressure and how long did this handsome man bake? I am currently testing a new Shtebochka, I want to try to bake in it and at the same time test the non-stick bowl, but so far I am not very familiar with the parameters.

Baked, as the girls advised to bake bread: Roast 25 minutes and 10 minutes on the second side, cover obliquely. A little bit fried probably because of sugar, but not critical. You can try less, but suddenly such a big one does not have time to be projected. There was a lot of moisture on the lid when I removed it.

Wow, in 35 minutes such gorgeous bread. Great!

Well, finally I heard it - and I was already thinking the only one who does not fry meat, and carrots and onions too ...

Roasting (sautéing) vegetables - why do this? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=189804.0

After all, who is used to it. In my family, everyone, starting with great-grandmothers, never made soups.
And I don't. Cook the broth with a decent amount of meat to get rich and fragrant. And so that the meat falls off from the bone itself.
Soups on such broth are always very tasty.
Previously, I cooked such a broth on the stove for 4, 5 hours, now in a pressure cooker from 45 to 60 minutes. And I leave it on heating.

[Dear users of the Shteba pressure cooker, and most importantly, beginners!I have created a section for you with questions and answers that most often excite you!The section is in the first post of the second part of the topicLink]

Dear users of the Shteba pressure cooker, and most importantly, beginners!
I have created a section for you with questions and answers that most often excite you!
The section is in the first post of the second part of the topic
Link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310154.0

We read carefully, and then ask a question in the subject, if something is not clear!

He writes everything about the bowls by reference

Well, sorry to bother you. Just picking a store to order Steba, but nowhere is a coated bowl. Therefore, we ask in order to save on delivery.
And yet there is no way to read the whole topic.

And the whole topic is not necessary, you just need the first post
There it is written about the bowls.

Thank you! But everywhere else we call to order, they warn that there is no delayed start. Does this mean there is no "clock" button in the middle?

Yes, there is no watch, there is still no temperature adjustment on the heating, it is gaining pressure 0.3 for another 5 minutes longer.

Girls, tell me how your blood pressure shows: I have 0.7 and 0.3b - that is, not 0.3, but next to it is still incomplete 6 or a soft sign - is this for everyone or just me?

I'm making soup now, next to 0.7 there is also a b

[Yulia]

Yulia, why marriage! Gaining pressure? Is gaining.
Is it warm? Warms.
I think this is not a marriage.

[Yulia]

Yulia, why marriage! Gaining pressure? Is gaining.
Is it warm? Warms.
I think this is not a marriage.

The pressure is gaining, after additional manipulations with the lid and the O-ring, when the MV heats up (before the water boils, for example), I turn it off, open the lid, then close it, and after that, as it should be, after a while, the pressure starts to gain. And so it is constantly.If it were not for the lid, I would certainly not pay attention to the letter b ...
For example, after turning off, in the "vegetables" mode, squeaked, and then squeaked for 4 minutes on heating, next time 3 minutes ..

I got semolina porridge, as I like. For 40 ml semolina 3 mst. milk, a little sugar, butter, 0.3 pressure for 1 min, then stood on the heating for more than an hour, it was just not up to her. And it turned out without lumps, did not beat anything, somehow it turned out successfully, it remains to repeat. But not creamy, ordinary.

Today I baked buns with garlic butter and cheese and curry - 20 minutes and 5 minutes on the Roasting mode. Butter dough.

Today I baked buns with garlic butter and cheese and curry - 20 minutes and 5 minutes on the Roasting mode. Butter dough.

What yummy. Where can I get garlic oil?

Hello sw. residents of Stebiania!
So I recently became the owner of the miracle Stebik. And immediately with a question to you, advise on what mode and how long to cook boiled pork using this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75355.0
The weight of the ham is about 1.5 kg.
Thank you in advance!

I made a pig's neck today using sous vid technology. The night was marinated in a vacuum with spices.
63^about for 6 hours, a piece of about 800g.
Unfortunately, the daughter demanded dinner earlier (it turned out about 5 hours) and the meat was not cooked to the end (she brought it to mind in an air fryer).
For the purity of the experiment, I tried a piece from the finished part (on the edge).
I will definitely try again, with different products.
One thing I can say for sure - the structure / texture of the meat is completely different, differs from that prepared in the usual way :)

[Irina S.]

I have a delicious soup today!
Beef brisket on bones in the soup turned out to be soft, meat melted right in my mouth!

Irina S., yes 5 hours is not enough for such a piece. He also has to walk in the water while cooling down. Best set at night)

As I did not like compotes before. I thought I didn't. I just didn't like to cook them. Now that's a nice thing. Yesterday I cooked cranberry juice, this is something, the taste is richer with the usual proportions and one minute in 0.7 soup.

I have a delicious soup today!
Beef brisket on bones in the soup turned out to be soft, meat melted right in my mouth!

Soup recipe, anyone interested)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=352900.new#new

Good evening! And today they brought me Shteba from Ozone, the bowl as a gift is of course shabby inside. There are no deep scratches. Do you think it is possible to cook in it? And can such a "Gift" be exchanged?

If there are scuffs, then it's okay, cook calmly !!
Congratulations on your purchase!
For beginners, there is a forum question-answer here
I advise you to read
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310154.0

Nus, I, an opponent of making soups in a pressure cooker, nevertheless decided to accomplish this feat. Well, how can you talk about something bad if you have never tried it. Made rabbit soup. I brought it to a boil, removed the foam, loaded the ingredients, and away we go. The rabbit was cooked smartly, the soup itself is rich (as if not half of the rabbit was cooked there, but two). Nothing fell apart. The only thing is that in a pressure cooker it is difficult to control the thickness if cereals are used, so the soup came out a little thick. I didn't find such strong protein rags, but I removed the foam. My husband tasted it, said well. Its good that this, I did not like it, asked for details (I love healthy criticism in this matter). He said that, delicious, but the feeling of that. that the soup was boiling for a long, long time, which confirmed my fear on this score. I sometimes, not on purpose, cook for a dog. So, as before, I will cook delicious broth in Shtebochka, and then creatively cook soups in a saucepan on the stove. And vegetable soups, in my opinion, are generally blasphemy to cook in a pressure cooker. By the way, it took time, like on a stove, only you need to pour it into another pot.

Good evening girls! I have the impression that good bowls are delivered to Moscow, and sent to the regions with scuffs (and with the same marriage). To exchange a "gift" you need to return the entire order with a pressure cooker. But you don't want to refuse Shtebik, it's easier to buy a Teflon bowl yourself.

Yours is not true! I live really "deeply" by Moscow standards, Stebochka came to me from Ozon at the end of the year and the gift bowl is in perfect condition.

Good morning everybody. She made kefir. I liked it very much.The temperature was set at 33g, the time was 8 hours. Better than a yogurt maker. She put the jars from the yogurt maker in a steel bowl, poured water up to the shoulders of the bowl. 7 jars fit perfectly. 1 liter of milk and 0.25 liters of purchased kefir. The main thing is not to watch, put it at night. The taste is excellent.
Fog, I ordered in OZONe so my gift bowl was normal. And in another order I also ordered a non-stick bowl, so it has deep scratches to aluminum. Isn't it possible that there are so many defective bowls? It seems that OZON drives the defective batch in a circle. One client refused, send to another. Probably all the same leaving defective bowls. Not everyone refuses. And the marriage is the same. At a height from the bottom of centimeters there are 6 horizontal deep scratches.