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

Now I will know what ends quickly. In the beginning I wanted to take Shteba at a discount for 1500, I was afraid .........

[GTI Tatiana]

GTI Tatiana, I am very grateful for the pearl barley! I thought I was cooking for myself, but I have half a handful left. You see, the family, which previously could not stand barley, "tasted it." At the same time, they asked why I had not cooked before! There is nothing to take pictures for a long time.

[safirr]

safirr, So glad. And thank you. Now you have tasted pearl barley) and you will cook. And how much benefit from it!

Virgin, and nobody tried to bake bread in cast aluminum molds in Stebe? In my Panas I baked in a round shape normally. And now I measured the Shtebovsky size - L7 is not included, L12 is included, the round one also fits. So I think: L12, of course, will not close the heating element, like a round shape - can I try this option, I won't ruin the Shtebochka? And to the heap: no one tried to put Nordic forms there? I don't have them, so I can't assess the fit
Right now I thought that the small form L12 can be put directly into the bowl, there is no need to put it on the heating element, that is, the question has been resolved. And L7 still can't be crammed in any way - it's a pity. There was a question with Nordic.

[Anna]

Anna, I must say right away that you should not put the mold in a steel bowl. Nothing will be baked.
If only in Teflon.

[Anna]

Anna, I must say right away that you should not put the mold in a steel bowl. Nothing will be baked.
If only in Teflon.

OK thanks. I just had my first acquaintance with Shtebochka - I cooked chickpeas in vegetables and 0.7 for 15 minutes.

I will say right away that you should not put the mold in a steel bowl. Nothing will be baked.
If only in Teflon.

Uh-huh, but Teflon will not stand such bullying for a long time.))

Hello girls, please tell me why the lid can be ripped off the pressure cooker? The question is not about the staff, a friend has an energy pressure cooker, for the umpteenth time when cooking, it rips off the lid and everything ends up on the floor. Sorry for the off-topic question, or suggest a relevant topic.

[Irina. A]

Irina. A, this can be with a non-native pan

Virgin, and nobody tried to bake bread in cast aluminum molds in Stebe?

Anh, why is it great to invent? The Teflon bowl is no worse than aluminum molds and bakes great bread in it!

Anh, why is it great to invent? The Teflon bowl is no worse than aluminum molds and bakes great bread in it!

Yes, I know, it baked in Panas. But I want beauty - a brick, like from a store

this can be with a non-native pan

does it really happen that it can frustrate? it seems like most pressure cookers have a lock !!!

Why can the lid be ripped off the pressure cooker?

Pressure is gaining, but there is no complete sealing. Somewhere the air poisons, so it rips off the lid.

What a clever little guy. So fast and delicious. I'm reading the topic from the beginning, maybe someone has already done it, I cooked borscht yesterday, set it for 3 minutes, according to the recommendation from the recipe book, so I still had to relieve the pressure, I'm still impressed, everything was cooked. I made vegetables for vinaigrette and Olivier on vegetables in 5 minutes, cooked eggplant stew in frying, and put stuffed peppers for 10 minutes, but I had to leave, so I don't know which one it was right away, I stood for almost an hour on heating. It turned out delicious. But, unlike the 6060 brand, it takes longer to gain pressure, the brand just starts to flow through the valve and immediately immediately blocks the steam, you don't need to press the lid or something else, but here it hovers for a while. But I really like that time starts counting down after the pressure is set. In general, I am very happy.

[Natalia]

Natalia, and I press on the cover, it blocks itself perfectly.
Moreover, I never stand nearby and do not follow Shteba, I pawn and go to do business).

[Maria]

Maria, I at the beginning of this topic read that girls do this.When I cook in a brandy, I do not turn on the hood, because there is no steam at all, but then I went in, and the furniture is all damp and soars. The next time she turned on and did not follow her. Borsch was played off because my husband arrived ahead of time for lunch.

Press down on the cover, we wrote this at a pressure of 0.3)

I came in here, and the furniture is all damp and soars

Natasha, maybe the gasket didn't fit well. My furniture doesn't float and my furniture is dry. And if the gasket is not very even, then yes, it soars and the pressure builds up longer.

Virgin, sos! I would like to proof the dough for 1.5 hours, 30 degrees. I pressed "heating", reduced the time from 4 to 1.30, again - to "heating", the temperature decreased from 70 to 39, the button was on - and the temperature began to rise rapidly, I pulled out the bowl and began to observe. It rose to 55 in 3 minutes, on the 5th it fell to 51 degrees. Is she the one who heats the bowl like that? And 30 degrees will be established later?
Yes, I put the bowl down, and the temperature began to decrease rapidly. This means that it shows the temperature in real time, and not the one that I set. Oh, and I already decided that I have a marriage

Press down on the cover, we wrote this at a pressure of 0.3)

I seem to have read it carefully

Natasha, maybe the gasket didn't fit well. My furniture doesn't float and my furniture is dry. And if the gasket is not very even, then yes, it soars and the pressure builds up longer.

Thanks, I'll check it next time.

not a native pan

, the pan is dear, all the valves are washed, but in my opinion the sealing gum is rather weak, could this be the reason?

[Anna]

Anna, the display is the temperature of the sensor, and not in the bowl. In the bowl, the temperature is set, which was set after a few minutes.
And today I have a chicken sausage ham with a bunch of spices:


Heating, 75 * C, 2.5 hours, in collagen casing, 2 sausages, 750 g each.

, the pan is dear, all the valves are washed, but in my opinion the sealing gum is rather weak, could this be the reason?

High-quality pressure cookers should have several degrees of protection and should not tear off the lid with any weak rubber band. This marriage + is hazardous to health. The pressure cooker must be taken to a store or service

[Linadoc]

Linadocwhat a beautiful sausage! did you do with nitrite salt?

Anna, the temperature of the sensor is on the display, not in the bowl. In the bowl, the temperature is set, which was set after a few minutes.

I decided so. but at the second stage of proofing, I set this mode again and immediately put the bowl there - the temperature rose to 59. I touched the bottom of the bowl with my hand - it's really hot. My yeast will die there. Frightened, pulled out the dough. Does everyone have it on heating? Or is it my marriage?

[Gulnara]

did you do with nitrite salt?

Gulnara, 50 to 50 nitrite and common salt. All chicken - minced meat and breast in pieces.

Does everyone have it on heating? Or is it my marriage?

Anna, at all at the beginning. Therefore, I first turn it on, wait for 5 minutes, and only then put the dough into the bowl. Everything was always normal. TTT.

At quality pressure cookers

I concluded that it is better to buy more expensive and better quality, this one was almost for nothing, maybe that's why it served only a year

Anna, for everyone at the beginning. Therefore, I first turn it on, wait for 5 minutes, and only then put the dough into the bowl. Everything was always normal. TTT.

And I had to wait half an hour until the temperature dropped to an acceptable 35 degrees. Even not that

And I had to wait half an hour until the temperature dropped to an acceptable 35 degrees.

Similarly, it is 30 degrees that begins to show in about half an hour.

Maybe it is worth setting a lower temperature for sure? The dough may not rise at all if the temperature is above normal. Where are the expert engineers here?
And one more thing: is it better to put the dough in an already heated bowl or in a cold one, and after a while put it in a cartoon?
And now it is 1 degree lower than the exposed one.This, of course, is not critical, much better than a high one, but these misunderstandings are a little unnerving.

For a long time it kept at 29 degrees, then suddenly began to rise (about an hour later) and reached 60 degrees. I pulled out the dough. In my opinion, this is not in any way I am waiting for comments from experienced users
Put it back. At the bottom there are really dried pieces. Well, the dough should not rise in such temperature conditions

[Anna]

Anna, the temperature rises because the pressure cooker tries to heat the bowl without liquid.
If there was some water, for example, the temperature would not jump so much.
Therefore, it is better to turn on the pressure cooker for 30 grams in advance and at this time knead the dough, the temperature will just level out and everything will be ok)

[Anna]

Anna, the temperature rises because the pressure cooker tries to heat the bowl without liquid.
If there was some water, for example, the temperature would not jump so much.
Therefore, it is better to turn on the pressure cooker for 30 grams in advance and at this time knead the dough, the temperature will just level out and everything will be ok)

And why in an hour the temperature suddenly went up to 60 degrees? At the bottom of the bowl is the sealed dough.
Listen, maybe it’s because I’m not in Teflon, but in stainless steel.

And I thought you were arguing in Teflon.

[Anna]

I'm not in Teflon, but in stainless steel?

Anna, and I'm the same in stainless. distress. My Shteba's temperature levels off for about half an hour.
I tried everything. First, she turned on Shteba with an empty bowl, then put the dough there. The temperature jumps, because the dough should warm up to 30 *. And when you immediately turn on the dough, it jumps. Until it settles inside, it will jump. And it's best not to open the lid.

[Anna1957]

Anna1957, of course, I don't melt the dough in stainless steel, but in a non-stick one constantly. I set the temperature to 30g. and all is well, there is no need to wait for extra time!

[Marina]

Marina, is 30 * installed at once?

Now I put it in Teflon for final proofing and baking. In the next. I'll try from the very beginning in Teflon.

[GTI Tatiana]

GTI Tatiana, so I never paid attention ... I once set it to 40, and she started to scald, now immediately to 30 and leave ... Next time I'll pay attention!

The dough eventually rose well, set it to fry for 30 minutes. and she squeaks all the way. When I read the topic, I remember. Someone has already asked such a question, but I don't remember the answer. And one more thing: when I bet the second time for 30 minutes, do I have to turn it over? Otherwise, I don't like it when the top is crushed, I want to brown it under the AG lid.
Baked for 45 minutes without turning. The thermometer is almost 100 degrees, it could have been even less. As a result, the bottom crust is thick and slightly burnt, but very tasty and crispy.

Girls, on Ozone Shteba 4690r + add. bowl. They sell again with a bowl !!!!!!!!!!

Anh, not a lot for 30 minutes. second time? I bet on 10 or 15. And the lid generally made me such a wonderful crust in five minutes!

Anh, not a lot for 30 minutes. second time? I bet on 10 or 15. And the lid generally made me such a wonderful crust in five minutes!

So I say that a lot. And what can you tell me about the squeak?

[Anna]

Anna, beeps all the way when frying, when the temperature in the bowl is hot, this is normal. Baking was done on the fry for 25 minutes, the coup for another 12 minutes. If with a lid from AG, then 30 minutes, and in the last 15 minutes I changed to a lid from AG and baked at the same time.
And so here are the basicsThere are notes about different options and time.

[Anna]

Anna, squeaks all the way when frying, when the temperature in the bowl is hot, this is normal. Baking was done on the fry for 25 minutes, the coup for another 12 minutes. If with a lid from AG, then 30 minutes, and in the last 15 minutes I changed to a lid from AG and baked at the same time.
And so here are the basicsThere are notes about different options and time.

Oh class. Thank you.

At first my husband muttered: what is she so blissful? I tell him, she is reporting this: owners, I have reached the set parameters, everything is fine, the flight is normal. Now swears less when she squeaks.
By the way, no offense to the first Shteba and its owners, it seems to me that the second beeps quieter and less often, or what?

It is a pity that the manufacturers do not write in the instructions what the device beeps about. After all, they do additional functions at the request of users. Could give explanations about signals.
Beeps on the Fry program as soon as it's ready to go. The signal is understood.
The instructions say that on this program you can bake a Charlotte or curd casserole (30 min.). And what does she squeak during the cooking process? Not a word is said about the cover and the valve on this program when baking. We put "obliquely" so as not to block. Or maybe this is not right and she squeaks.
On other programs, the beep after the mode is over and she beeps. Or maybe this is a signal that it is not yet possible to open it (forcibly). And you need to wait a certain time. So as not to shibanulo pressure.
He also squeaks on the Par. But not always.
I want competent answers to these questions, not guesswork.))))))
Let's hope that they will hear us (read the request) and answer at least in this thread.

[marinastom]

marinastom,

By the way, no offense to the first Shteba and its owners, it seems to me that the second beeps quieter and less often, or what?

Marish, I thought so too

Hello!
For family reasons, I'm looking for good hands for an almost new Shteba DD1 (age 1 month). Placed all the information in the "flea market-selling" section. It's just that here, in the profile topic, there is a chance that maybe someone is just now looking for such a ...
Dear moderators, if this message contradicts the rules of the forum - delete it.

Hello everyone, girls, please tell me how you get the pie out of Shteba, something I just can't get on with normally