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

I have a cartoon bought for a gift for 860 rubles. The day before yesterday, I mixed a quickie with cherries from jam in it to see how it baked. Finally, I realized how it happens when the baked goods are too hot.))) It managed to brown in an hour, although it did not burn, just an even and rather thick layer of excessively baked dough. Very tasty.

My husband asked for an encore, and I did it today, but this time at Shtebe. I just put it at 1.15, knowing her delicate disposition.)) The products are the same, the cooking is the same, because I know exactly how it was the day before yesterday. Result? It tastes better at Shteba !! Higher and softer. Even from the photo, you can trace the difference - although Steba had a bowl from Panas, but it is noticeably wider than Sinba's, but the structure rose stronger in it and in general the structure is softer.

🔗 🔗

Hello. Who knows, please share .. The staff stopped picking up pressure. After cooking it shows a temperature of no more than 100, the meat is tough. Or, if a long time is scheduled, steam comes out of the valve, from under the cover.

The first time I boiled water and vinegar in a new stainless steel saucepan (somewhere in the instructions for the stainless steel ladle it was written what is needed before the first use). I set the time to 5 minutes, everything is fine. Then I wanted to boil pea puree, but here there was a failure. The peas were pre-soaked, so the water was poured on top by 1 cm somewhere, and the entire volume was up to half a saucepan). It boiled, the pressure built up, the fuse went off, then the countdown began and then something squeaked and water poured from under the lid onto the table, onto the floor. I ran it off, cleaned it, poured it into a coated saucepan and wanted to put it back on, but water got into the control panel and the Cancel button did not work (the screen fogged up), and the countdown went on. I had to turn it off, pour it into a large SLE and cook.
Here's an epic. Now I do not know if it will work, it will dry out - we will see.
Earlier (I cooked with a coating in my home and everything was fine. Is there something wrong because of the saucepan?

Olya,
1. Has the pressure built up, the countdown has started, and the lid is blocked? Or did the countdown start when the lid was not locked?
2. I had a similar situation in an old pressure cooker with a non-native bowl. Since in a non-native bowl, if it differs even by mm in size, the lid can open even with pressure. In pressure cookers, experimenting with different pressure cups is very fraught.

Girls, never cook liquid dishes under pressure (soups and cereals) in bowls from other multicooker !!!.
1. Can hover from under the cover
2. Liquid may pour out from under the cover
3. The lid may open despite the fact that the pressure has not yet been released (ahead of time) and you can scald

I had a case with an unnatural bowl in an old pressure cooker: the soup was cooked, after a while the lid began to open and it, despite the fact that the pressure had not yet dropped, took it and opened it. The whole soup whipped under pressure to my feet. I managed to bounce well. Like this

In other people's bowls, you can bake, make casseroles.

Hello. Who knows, please share .. The staff stopped picking up pressure. After cooking, it shows a temperature of no more than 100, the meat is tough. Or, if a long time is scheduled, steam comes out of the valve, from under the cover.

Check the O-ring for a bad fit?

Even rinsed the O-ring again ..

Hello. Who knows, please share .. The staff stopped picking up pressure.After cooking, it shows a temperature of no more than 100, the meat is tough. Or, if a long time is scheduled, steam comes out of the valve, from under the cover.

Alexander, try to cook 2-3 potatoes on the "vegetables" mode and write step by step what you have done and what Shteba is doing. The phrase "is not gaining pressure" is not very specific and it is difficult to help with it.

Thank you, Larisa, for your feedback. Now I put the meat in soup mode. For 9 minutes, pressure 0.7. The valve closed after a while. I listened, a hiss is heard from the side, the lid is not so tightly closed there, the gap on the left side is larger. But the hiss is not loud, (when you set it for a longer time (30 minutes), after 15-20 minutes steam comes out ..) All the time is up, shows a temperature of 100 degrees. It means that the pressure has not accumulated .. It has been a week already .. It hasn’t happened before ....

Alexander, but did not you pay attention, did not steam come from the hole (which is to the left of the valve)? If so, was it at the beginning of cooking or throughout the entire process?

[Alexander Baikal]

Alexander Baikal, the temperature can show both 103 g and 107 g. It always shows less on liquid. The longer the time is set, the lower the temperature at the end of the display.
Have you read the section with questions? All problems are described there.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0

I just read the section with questions .. Perhaps the case is in the silicone ring, I'll try to boil it. It is also advised to disassemble the black valve, look at the silicone gasket, it may have moved .. Larisa, steam did not come from the protective (blocking) valve .. Maria, the temperature shows 100, that is, not higher than boiling point, without pressure. And if you expose more time, steam comes out from under the lid and from the black valve. At first, this was not the case, the temperature after cooking under pressure from Shteba showed 103-107, I agree with you. But now it's 100 ...

Added Sunday 11 Sep 2016 11:53

Hooray, it worked ..))) It was all about depressurization. Actions: 1) boiled the silicone ring (6-10 minutes); 2) disassembled the black valve (on the back side, sequentially removed the cap, unscrewed the nut, removed the washers, the silicone gasket), cleaned everything, put it back together, tightened the nut tighter. Now I tried to cook buckwheat porridge, it was cooked) The temperature of the Steb showed 104 after cooking, the pressure was accumulated, steam from under the lid, from the black valve did not come.)) The shtebochka works, I got used to it.) Thanks for the helpful advice to advanced Larisa and Maria.)

[Alexander Baikal]

Alexander Baikal, it is necessary to clean the hole where the float rises and falls.
With either sponge, hard side, take and straight this hole from the outside and clean, right inside the hole. Grease collects there and can interfere with the raising of the float.

Ninel, Shteba is cool.) After buying it, I began to cook with pleasure. Larisa, if possible, tell us how you cleaned the safety valve?

So, while I was setting the languages ​​†‹вЂ‹ to cook in Shteba, Masha already answered.

Thank you .. We will clean and take care of Shteba.)) Creative spark in the preparation of masterpieces.))

Girls, tell me how to find a Temka for beginner Stebists, I want to try to bake bread, but I have questions - how long does it take to bake and the lid should be completely closed? I know that this has already been discussed, but I cannot find it now.

Edges: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0

approximately how long should the oven and lid be completely closed?

Cover obliquely, 25-30 min one side + 10-15 min. other side

[Julia]

Julia, I bake often. The bread is delicious and does not crumble at all. I only bake bread diagonally with the lid. And when you open the lid, it sucks great. I bake 25 + 10. No more, it will burn. I only bake bread on a roast. Everything else is on the "porridge" so the lid is closed here.

Obliquely is when the lid is closed, but not turned until it locks. Cover the pan and don't turn the lid.
And the time for rye bread is still 30 + 10 is the most it. And wheat at 30 min. never burnt.

Girls, baked bread, just got it, but I have another disappointment. It was baked, of course, ruddy, which I don’t know inside yet, but ... This bread was always baked in DEKH-60, and the top ruddy under the grill in the oven, it is always perfect, but I wanted to experiment with baking in the Shteba and at the same time a non-stick bowl from DEKH- 40. The lid, although obliquely I did not remove well, there was a moment when I thought that I could not remove it at all. I think this is because of the non-native bowl, although others use and are happy. For myself, I concluded that I will no longer bake in it.
She defrosted the bread in Shteba, but since the temperature is not regulated in the Ukrainian women on Heating, I put it on Slowing, waited until the temperature reached 35 degrees, turned it off, put the bread and covered it with a lid. The bread went very well. Such a very good way out was recommended by one of the girls from the forum, thanks a lot to her.

[Olga]

Olga, but here everything is simpler. The valve doesn't matter. Turned anywhere. Pressure 07 or 03 only.

[I take my words back]

Girls,I take my words back ... I cut the bread, baked well, the crust is generally superb, the only thing that needed a little more time for my recipe. The problem was that the top of the bread should be in the form of a crown, and when I turned it over, the top was still damp and the crown flattened and all the beauty disappeared, so I was immediately upset, but the taste did not suffer from this. An experiment is an experiment to draw conclusions and correct mistakes.
Irina, I'm happy and grateful to you for the advice to buy it. As I understand it, she really sucks a little in this position

Girls, here everyone bakes either on Frying or on Porridge and some of them burn.
What about Fish 0.7 mode?
He's a bit weaker than Kasha, and not as quiet as 0.3
I'm planning to try it

I don’t remember who, but someone baked in other modes at a pressure of 07. But which one? : pardon: And always burned. I once forgot to put 03 on porridge, after 18 minutes. I smell a burning smell. Well, I took it out right away, the bottom was burnt, but completely baked. She cut off the crust, and ate the rest. Tastes ok.

I'm planning to try it

Here is a clever girl!

And fish 0.7 is exactly different from the other 0.7?

And fish 0.7 is exactly different from the other 0.7?

GIVE TOOTH, hold!

Well I only cook the first on Fish! Because Crazy Soup doesn't suit me

Exit from Fish 0.7 to Heating - 107-110!
And from Soup 0.7 - 119!

In general, I really respect 110 - since the time of the Cuckoo

[natalia27]

natalia27,
How long did you bake?

Tatyana, I baked for 30 minutes on the Zharka and the bottom was slightly ruddy, and the top was damp. When, after the coup, the top drowned, I had to send it back to the multicooker and on the other side for another 15 minutes. Frying on both sides turned out to be very delicate, so I think that in my case it is possible to increase the time and even now I thought that it was necessary to put strips of paper under the bottom so that you could take out the bread from the bowl without turning it over.

[natalia27]

natalia27,

it was necessary to put strips of paper under the bottom so that you could take out the bread from the bowl without turning it over.

Without a coup, no one has yet baked the bread, always the top is not baked and you have to turn it over (fearful that the bottom will burn)
Here in the instructions about the "Roasting" program it is written that the charlotte is cooked for 30 minutes, nothing is said about the coup.
Need to try . But charlotte is not bread.))
If you try bread without a coup, write about the result, very interesting

[GTI Tatiana]

GTI Tatiana,

Need to try . But charlotte is not bread.))

I was the first to bake charlotte on Roasting. The first part of the topic is.

Bread is better to bake 25 + 10
And without a coup, it will not work, or you need to blush in the airfryer or in the oven.

[Maria]

Maria,

Bread is better to bake 25 + 10

I baked so much, and baked 30 + 15 I liked it more with bread. Maybe it depends on the size of the loaf.?

In general, dietitians do not recommend eating fried crusts, such as a concentrate, etc.
You have a photo of bread in the first part, just what you need.

And there are no words about the omelet, only admiration. I tried to do it, but such a handsome man did not work out. The shape is too big for me and did not stand on the stand, and in general it was rumpled.

We got Steba a little over a week ago. Ordered on Ozone, both bowls without complaints. I plunged headlong into reading the forum. So many tempting recipes and helpful tips! I cooked soups twice: kharcho and pea. Bomb! I bought vacuum bags and a syringe to prepare sous vide. I made beef, so my men, despite the late hour, ran into the kitchen "smelling" to try. This is something incredible. The beef taste is amazing! I have already baked bread, cheesecake, and other dishes. Thanks for the great recipes!

[Ludmil_a]

Ludmil_a, Welcome! Yeah, the forum is this "Crimeculinary reading "! I still have time to read something, but I have no time to upload photos!

[Ninelle]

Ninelle, I'm glad to be with Shtebochka's friends! While trying proven recipes. When I reach my friends, I will also share.

Girls, please help! Today I cooked porridge according to the Alexa13 recipe, I followed everything exactly as it says:

Stewed millet porridge.
My little red hat doesn't have a delayed start button. This did not stop me from cooking porridge in the morning.
The porridge, of course, will cook so quickly if you put it right in the morning, while everyone is getting ready and getting dressed. But if you need breakfast to be ready for waking up, then you can go the other way. There is also a "languor" mode!

So.
Millet washed well. If necessary, remove all unnecessary impurities, rubbish. I buy only "extra" varieties, it is very clean, calibrated. I just rinse well to clean water.

-1 measuring cup of cereal
-a pinch of salt
- sugar to taste (on average 2-5 tablespoons)
Pour into a bowl.
I poured 1 liter of whole milk.

She closed the lid.
The "languor" program. Time 7 hours, temperature 86 degrees.
In the morning.
The porridge is melted, fragrant, soft, tender, the color of baked milk.
Add butter. The porridge is delicious.
In the morning I opened the lid of my Shteba, and there was nothing of the kind that Alexandra has in the photo! I saw milk separately and cereal separately ... I tried it - the cereal was soft, but the porridge did not work out ... Then I put on the "Porridge" program again, pressure 0.3 and time 6 minutes. After that, of course, everything worked out, everything was completed. But I was surprised by one thing, how this could be, the same slow cooker, the same ingredients exactly, the same cooking parameters, the same time! In the first case, porridge turns out, in the second - a completely different result! I'm just confused! Can anyone share their thoughts on this?

Surely this topic already exists somewhere, poke your nose, please, what are the measurements for the bowl of this pressure cooker? Which bowls are suitable for her (to buy a coated bowl)?

A bowl from a Redmond pressure cooker rip bowl type - a4 I have. I am very satisfied.
And from Brand 6050.
O-ring from any Unit pressure cooker. Diameter 23cm

[notglass]

notglass, Thank you! There is a nuance: Ukraine I would still have measurements, if possible

Surely this topic already exists somewhere

Everything is written here and people have already tested it, and for Ukraine the models are also indicated, read a little there, but most of the questions will disappear

Questions and answers for users who encountered problems in the first communication with the Shteba pressure cooker

Ooooh! Thank you, you are golden! This is what you need! Suitable from DEX40, great

[OlkaNovi]

OlkaNoviI had the same result.
Now, simmering porridge (millet, corn, oatmeal, wheat) I cook like this:
first on the "Porridge" mode 0.7 literally 1-2 minutes, and then I put it on languor.
After the first stage, I must open the lid (after relieving the pressure), stir the porridge, if you need to add something, then add it. At the first stage, it is better to brew in water, and at the second stage I add milk, salt, drain. oil.

[Olga]

Olga,

Now I will try according to your method!

For 1 mst of cereal, I first add 2 mst of cold water.
And then 6-7 mst. milk and mix well. If not stirred, the porridge can stick to the bottom.

[OlkaNovi]

Girls, please help! Today I cooked porridge according to the Alexa13 recipe, I followed everything exactly as it says:

OlkaNovi, I constantly cook bowls on the "Simmer" mode, the temperature is 86 degrees, the time is 8-9 hours. The ratio of cereal and milk, depending on the cereal, millet is 1MS per 1 liter of milk, rice is also about the same, buckwheat and oatmeal 1: 5. Everything works out great all the time. I put everything in, stir, milk is usually from the refrigerator or at room temperature. I turn on Shtebochka, and in the morning everything turns out fine. I don't know why it didn't work out for you

[Yulia]

Yulia,

Do you get cereals in baked milk or like in baked milk jelly?

[Tatayana]

Tatayana, I get an excellent homogeneous porridge. A photo of millet is attached)) I will definitely take a photo of other cereals so that they can evaluate and express their opinion

[Yulia]

Yulia,
Excellent porridge. I get this according to my method.
You need to try the groats of another manufacturer. I think the viscosity depends on the cereal.

[Yulia]

Yulia, excellent porridge!
And I poured boiling water over the rolled oats and put on languor, it turned out also great.
Here is a photo

[Masinen]

Masinen, and if boiled with milk, will it not stick to the bottom of the bowl? I don’t cook on water, I feed my child mainly with milk porridge.

I got this cream cheese for breakfast.
I will not say exactly the name because.
he is creamy, curd cheese, Dekhin ...
First, yogurt is made, and from it such a delicate soft cheese.

[GTI Tatiana]

GTI Tatiana, but issue a separate recipe?
So now I wanted cheese (sighs heavily and hungry ...)

Now I have baked some bread. Before proving, I warmed the bowl for 5 minutes at 35 degrees and then shifted the dough. I didn't grease the bowl with anything. So the toasty bread turned out to be just what we need. The bottom is only slightly stronger than the browning of the sides. Now I will always do this (y) And there is no need to put anything on the bottom.

I got this cream cheese for breakfast.
I will not say exactly the name because.
he is creamy, curd cheese, Dekhin ...
First, yogurt is made, and from it such a delicate soft cheese.

And according to this principle, I have more sour cream like thickening.
Tatiana Do you have sourness?