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

I put a glass cutting board on a saucepan, flip the pie onto it, and immediately dump it on a plate. Of course, with this method, the top can wrinkle.
You can also lay paper on the bottom before baking, etc., put the blank and, at the end, pull the cake out of the bowl by the corners of the paper.
Someone wrote that they adapted silicone molds.

Someone wrote that they adapted silicone molds.

Yes, probably, with silicone molds of suitable diameter, one could do without a Teflon bowl (I thought after buying it in Yulmart for 1200r)

It is most convenient for me to put a cross on the cross of strips of baking paper in a non-stick bowl.
And the silicone mold is also not always convenient to get.

[Anna1957]

Anna1957, if you put a silicone mold in a steel bowl, it will bake for three hours, because the steel bowl heats up at the bottom,
And Teflon heats up evenly over the entire surface.
Teflon is indispensable)

[Anna1957]

Anna1957, if you put a silicone mold in a steel bowl, it will bake for three hours, because the steel bowl heats up at the bottom,
And Teflon heats up evenly over the entire surface.
Teflon is indispensable)

Well then, okay, calmed down

Anna, how to fry without teflon or cook milk porridge?
Although, to be honest, I also fry for soup in stainless steel.

Anna, but how to fry without teflon or cook milk porridge?
Although, to be honest, I also fry for soup in stainless steel.

I cook the porridge in a slow lye, then add milk (more recently - chickpea, soy, nut).

thanks, I just tried with baking paper (I stuffed the whole sheet) and the cake at the bottom was wet

and I cook milk porridge in a stainless steel

I love to fry potatoes in Stebe. And this only works in Teflon.

And today I baked a cheesecake in Princesssk, and from the leftovers I decided to experiment in Shteba - I smeared a layer of dough with butter, sprinkled with sugar and nut crumbs. I cut them into triangles and laid them on the bottom in a Teflon bowl. Proofed for 20 minutes. The temperature rose from 30 degrees, like yesterday, to 60, but I decided to watch. Then it slowly began to descend, but during the proofing it did not drop to 30 degrees. Then she turned on the frying for 30 minutes, the second stage - for 10 minutes + the airfryer cover. Turned it off a little earlier, when the buns turned red. The bottom turned out to be burnt specifically. In the next. once, probably, I will set the temperature for proofing not 30, but 20 degrees and I will probably bake for 1 cycle.

For buns, 30 minutes is a lot, it was necessary 20 minutes and 10 AG cover.
They did not burn from proofing, but from 30 minutes on the Roasting)

and you have dd1

For buns, 30 minutes is a lot, it was necessary 20 minutes and 10 AG cover.
They did not burn from proofing, but from 30 minutes on the Roasting)

OK, now I'm going to bake a pie with cabbage in the oven, and from the rest of the pies in Shteba. It is clear that they burned not from the proofing at 60 degrees, but from the inadequate duration of baking, I just watched the proofing - they strain me at 60 degrees.

and you have dd1

I have - yes.

I remember baking tortillas, so 10 minutes on each side.

Do you need to cover with a lid or a towel when proving? I’m already thinking about making yogurt, it’s like a lid.

I remember baking tortillas, so 10 minutes on each side.

Now I'll try on small pies.

[Anna]

Anna, with yogurt is another matter, maybe if you do it in cups, then you need to pour water over the shoulders of the cups.
And I scald the Shteba lid with boiling water and close the pan.

Do you need to cover with a lid or a towel when proving? I’m already thinking about making yogurt, it’s like a lid.

I put the bread under the lid, I think the warmth will be "spent" with a towel. Although, Anna, temperature jumps will be less reflected in the content.
That you hit the pies for the night. Are you teasing?

[Anna]

In the next. times, probably, I will set the temperature for proofing not 30, but 20 degrees

Anna, and in your Shteba can you set a temperature of 20 * on "Heating"?
I have 30 * - this is the lower limit.

Then she turned on the frying for 30 minutes, in the 2nd stage - for 10 minutes + the airfryer cover. Turned it off a little earlier, when the buns turned red. The bottom turned out to be burnt specifically.

Try the oven on "Kasha" (pressure 0.3). It will take a little longer to bake, but more delicate.

And I made a pearl barley, I taste it! Here is:

Monastery barley (Steba DD1 and DD2) (Linadoc)

Anna, can you set a temperature of 20 * on the "Heating" in your Shteba?

No, I just saw 20 degrees in the process, when I inserted the thicket - and got messed up. I also have 30 - at least.
And what time to exhibit on "porridge"?

[Linadoc]

Linadoc, super! The photo shows that it turned out deliciously)

That you hit the pies for the night. Are you teasing?

This son got a job, he wants to put down his mother's pies. Now I only use chickpea baked goods or from ZH flour (pie with cabbage is quite wow).

And I made a pearl barley, I taste it! Here is:

Monastery barley (Steba DD1 and DD2) (Linadoc)

I put the frying on for 10 minutes, turned the pies over - the bottom looks fine. Turned over, set 7 minutes. and closed the lid with difficulty. And when the program ended, it turned out that the lid was blocked. Steam was forced down. What have I messed up? Pies for home use, a large pie in the oven.

It was necessary to keep the valve open.

It was necessary to keep the valve open.

I will follow

And what time to exhibit on "porridge"?

It depends on how much dough is baked. It is possible every 25-30 minutes. open and check whether it is ready or not. But on "Kasha" (pressure 0.3), even at the maximum set time (1 hour 39 minutes), I never burned anything.
And when baking, many put the lid "obliquely" - in this case, it is not blocked.

It depends on how much dough is baked. It is possible every 25-30 minutes. open and check whether it is ready or not. But on "Kasha" (pressure 0.3), even at the maximum set time (1 hour 39 minutes), I never burned anything.
And when baking, many put the lid "obliquely" - in this case, it is not blocked.

Thanks, and I'll try these options

[Masinen]

Masinen,
Sorry girls for wedging into your conversations. I just bought Steba DD1 and now I'm mastering it. I tried the sous vide according to your recipes. There was a problem - I set the temperature to 66C and 3 hours. Steba shows temperature fluctuations from 65 to 79C. At 65, you can see that the heater turns on - at 67 - it turns off (the indicator is blinking). But then the temperature readings continue to rise to 79C, and then drop to 65 and everything repeats. This is repeated with both the cover removed and the cover on. And so all three hours. I just ordered a thermometer - it is going, so I don't know the real temperature of the water.
Whether it is a normal mode or a malfunction. Until the thermometer arrives, 14 days will end and it will be difficult to exchange.
Perhaps this has already been discussed, but the topic on the forum is so large that I could not read it all yet.
Yuri
P.S. And the meat turned out to be unusual and quite original.

[yg99]

yg99, I cooked in a special apparatus Su-Vid, in which the temperature is constant, but it takes 30-40 minutes to heat.
And in the staff, yes, it heats up, then cools down and then heats up honey agarics.
Temperature equalization takes about 30 minutes to 1 hour. Personally, on my own, the alignment takes place within an hour and then the temperature on the display varies + \ - 2.3 degrees.
The less time you set, the more the temperature will run on the display.

And I scald the Shteba lid with boiling water and close the pan.

What is this for?

For sterilization. After all, sterile conditions are needed for yurt.
I scald only the iron part, those inside.

[Maria]

Maria, understandably)))
What's the point? Is not sterilized water poured? The bowl itself is not sterile either. Here are the jars and lids for them to sterilize and pour the future yogurt into them is another matter. Everything inside is sterile.
Or I don’t understand.

[Tatyana]

Or I don’t understand.

Tatyana, sterile in jars at first, and then in the process of yogurt fermentation you create ideal conditions for the growth of microorganisms (all, not just Bulgarian bacillus) and they multiply perfectly on all surfaces inside the Shteba, including the lid. And from there they calmly penetrate into the product, since jars with penetrating lids (so that Bulgarian sticks multiply they need oxygen), and then your yogurt is covered with mold or microbial mucus.

[Linadoc]

Linadocthen you need to sterilize the bowl and water.
I only sterilize jars and lids. I pour it into a jar and a lid on top. There was never any mold.
Once I put a jar of yogurt in the refrigerator, small (like a sourdough for the next time) and forgot about it. Stood all summer. I arrived and started cleaning in the refrigerator, then I found it.
Not that there was no mold in the jar, but the yogurt was fresh, not even stratified. I take milk for short term yoghurt. It is not at all clear why it did not turn sour.

I tried to make milk today.
She poured 1 liter of selected (Kirzhach) milk into a non-stick bowl and set the SOUP mode to 0.7 x 1 h 39 min. It looks baked, it tastes baked and resembles the taste of concentrated milk from cans. Delicious.

[Tatyana]

Tatyana, and the amount of milk has greatly decreased?

[Natalia]

Natalia, but I didn't measure) I poured some into a mug, and fermented some with fermented baked milk. It seems to me that it has not diminished. The steam was not in the cooking process.
And this is fermented baked milk. Delicious.

[Tatyana]

Tatyana, thanks for the experiment! :)
I was trying to figure out how to make quick baked milk in a staff, but I never dared. Not a pioneer by nature)). Tumila at 88C 10-13 hours, I like a rich beige color. But waiting is boring.
Today I will buy more milk and make it on Soup.

[Tatyana]

I just recently saw this cooking method, but have not tried it yet

Tatyana, and how much fermented baked milk and how many were added?

and what if you ferment baked milk with yogurt?

[Svetlana]

:

Today I will buy more milk and make it on Soup.

Svetlana, be sure to close the lid correctly !!! In order not to "poison" anywhere. I stood by my side while boiling. I made sure that everything was blocked correctly, then I left.

Tatyana, how much fermented baked milk and how many were added?

and what if you ferment baked milk with yogurt?

In general, a couple of tablespoons per liter.
They say what you ferment is what you get. When there is no fermented baked milk at hand, I add yogurt (my own is better, but natural industrial ones are also in use)

I just recently saw this cooking method, but have not tried it yet

I would have tried it for a long time, could not resist. I would like to use the full Staff and understand what tricks she can do. So I took a chance. So to speak, night impromptu)))
It's one thing to cook quickly, and you also want to quickly, but as from the oven with the effect of prolonged languor, so to speak)))

I tried to make milk today.
She poured 1 liter of selected (Kirzhach) milk into a non-stick bowl and set the SOUP mode to 0.7 x 1 h 39 min. It looks baked, it tastes baked and resembles the taste of concentrated milk from cans. Delicious.

You seduced me.I went to a store and bought milk, and then according to YOUR recipe. I will wait.

[Aenta]

Aenta, are you doing a liter or more?

you do a liter

Almost a liter (slightly less)

25 minutes left

[Tatyana]

Tatyana, I made 2 liters of milk 3.2%, soooo color and frying from the bottom of the bowl)))
It cools down, overnight I mix it with activism, and pour yogurt makers and small radishes into jars.

Even after 13.5 (no longer tormented) hours of simmering at 88C, there was no such intense color :)
I won't tell you about the taste yet. But I am still that gourmet, I can hardly distinguish varenets with stewed milk from varenets from a pressure cooker)))

[Tatyana]

Tatyana, in the recipe that I saw, milk is heated for only 1 hour and also in soup, and alas, there is no time to try all the interesting recipes. Although there is nothing to do with milk, I shouldn't forget to turn it off later.It happens to my children that I forget what is being prepared there

I wonder what else you can do with baked milk?)

what else can you do with baked milk?)

Well, they boil porridge, add varenets to the dough, just drink fermented baked milk.