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

Good day everyone) Last spring in April I became the happy owner of Shteba and immediately fell in love with her. Despite the fact that this was my first slow cooker, I made friends with her pretty quickly and mastered it easily. I will not say that I used it very often, about once a week. The problem arose unexpectedly - after the New Year, I decided to cook soup in Shtebochka, put all the ingredients, turned on the program, and she, bypassing the heating and pressure build-up, immediately started the countdown on the display. I began to try other modes, turned on and off the device, the result is the same. Service centers, of course, did not work until January 13th. After the New Year holidays, the husband took Steba to the service, thank God the one-year warranty has not yet come out. A week later, we received a call from the service and offered to pick up the multicooker and an act that it cannot be repaired and we can contact the seller for a refund or exchange of goods. Then I found out from the masters that in Russia, in Russia, there is practically no Shteba service as such, there are no parts, electronics boards, etc. It follows from this that any breakdown of electronics means that it is impossible to fix the multicooker. I was lucky that the guarantee has not expired yet, if it had happened three months later, then I could have said goodbye to Shteba and the money spent on it.I want to note that I live in St. Petersburg, where there are no problems with the service should ... Today they took Shtebik for a return. We bought it in Ozone, the girl at the reception confirmed that yes, there are problems with the service, alas and ah. With her, they brought Shteba for a return - the lid did not open, people brought the device along with the food inside.The money was returned to me and Ozone is ready to compensate for the difference in cost (after all, all the equipment has risen in price) if I take Shteba again. But after all that happened, to be honest, I'm afraid ... The inability to repair the equipment after the expiration of the warranty period, frankly, does not suit me at all, especially since it costs more than three kopecks. All this is very sad, because while the multicooker was working, it more than suited me and I have no idea what alternative to it can now be considered I am very upset, in fact I do not know what to do now

[Solistka]

Solistka, I understand you perfectly, but, on the other hand, here the girls for the most part have no problems. any technique can break - even the most popular brand. I would take a chance in your place - especially since the saucepan was fine. but this is my personal opinion. good luck to you!

[Solistka]

Solistka I understand you like no one else, my pressure cooker is also being repaired and I ran out of warranty, on Monday we brought money for a spare part and the girl in the service said that she had already ordered it, and I think now it might not work either: girl-th: they will blow up and say no spare parts take the saucepan ... oh my god

[Slastena]

Slastena, Lena, what did they tell you, what's the problem?

[Masha]

Masha there is a problem with the electronics, the sensor with the programs swung

Girls, thank you for your feedback) So I have a problem with the electronics (The service wrote- "The control board needs to be replaced. The product must be returned to the sales organization due to the lack of spare parts in the supplier's warehouse." And this is in St. Petersburg! Can Brandt take 6051 all the same? It seems that they write that they are similar with Shtebochka?

Girls, maybe I missed it, I haven't been for a long time, and everyone already knows, ceramic cups on a stand for Shteba appeared on sale. How I waited for them, ordered them, now I'm waiting for them to arrive.

[Elena]

Elena, no, not vkurse! Thank you for informing!

Masha, please, is always happy, I just read earlier in the posts that the girls are also waiting, so I decided to inform, the price is 1250 rubles.

And also in the comfort-maximum, bowls for 6-liter Stems, ceramic and Teflon coated, appeared.

I also waited for pots for yogurt and sour cream, and now I got used to making baby puree jars. Only for casseroles are pots needed!

[Loksa]

Loksa, girls, what kind of casseroles do you make in them? And then my pots are idle for something ... I like to make more Yogupt in the bowl right away ...

Girls, and in Shtebochka dd1 did anyone make stew in cans? Please share the recipe

[MaBa]

MaBa,
Here - Tanechka did, but not for conservation

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299004.0

[Antonovka]

Antonovka, Lena, Thank you

Girls, and in Shtebochka dd1 did anyone make stew in cans? Please share the recipe

I cooked in dd2, but there is no difference. True, there is not a recipe, but the time is indicated. And there is no special recipe, meat in pieces (salt), at the bottom of the jar, a small piece of bay leaf, a few peas of pepper + your favorite spices (I don't put it to taste). I twist the can, nothing explodes, water under the lid.
When I do it in different-sized jars, the little ones generally end up under water, everything is fine, nothing flows out.

My ceramic pots arrived, first of all I will make a pate according to the recipe from the forum

[Vasilica]

Vasilica, thanks Is it necessary to keep it in the room or in the cold?

[Aluminum does not turn black in the dishwasher]

The husband turned the steamer over and said that it was most likely aluminum. So I had to get it out of the PMM and wash it by hand.

Maybe I'm answering a little late, but what if you haven't figured it out yet?
Aluminum does not turn black in the dishwasher - it rather turns white. It's just that in an alkaline environment, its top layer dissolves and is washed off from the surface, the gloss leaves. But I think that the resource of a shtebka aluminum double boiler will be enough for our century. It’s not the first year that I have been washing it only in the dishwasher, I can take a picture - white, clean.

I cooked in dd2, but there is no difference

Yeah, I was also surprised when I read that someone wanted a separate button for this case.))) As if there might be some other pressure. But in fact, the excess is still thrown off through the emergency valve, maintaining only the temperature for which the entire device is designed.
________________________ _________
By the way, I remembered that the Representative told me that supposedly one of the pressure modes in Shteba works not according to temperature, but actually according to pressure. I, I remember, doubted and read the topic on purpose, but it seems that I did not see his further answers on this matter.

So, I confirm my original version - by temperature it works, by temperature! To realize this on your own, you just need to achieve the start of the program (countdown) when the float is unlocked. For example, when baking / tipping dough. That by 0.3, which is 0.7, the program starts its countdown, and at this time you can safely remove the lid. What pressure is there? ...

She took out frozen viburnum from the refrigerator and cooked compote in Shteba. It was night, so tasty and vitamin.

[Vasilica]

Vasilica, thanks Is it necessary to keep it in the room or in the cold?

I apologize for not responding right away.

I keep it in the refrigerator, there are usually four cans. But I think that if you properly sterilize the cans and lids, you can store them in the room.

The girls fermented milk for cottage cheese in a steel bowl, put it on simmering 82 C for two hours, and after 5 minutes I hear everything gurgling there, and the shte is catching up and catching up the temperature and shows already 100. She removed the bowl, waited until the temperature dropped to 60C , switched to heating 70C, put the bowl and again everything bubbled in it, and again the head began to catch up with the temperature more and more. It shouldn't be so, it seems to me, the temperature shouldn't rise so sharply.Tell me who often puts milk in the staff, how does this happen with you?

It’s the same for me when I made porridge for the night on languor. At first, too, quickly, quickly caught up to 101 degrees, then began to descend and then kept the temperature I set at 88 degrees (plus or minus a couple of degrees) all night. Porridge is delicious.

I made cottage cheese on Podogrev, where it does not rise above 70.

Yes, I'm just worried, the cottage cheese will just be brewed in this way when it boils and will be tough, I put it in the oven now, but how to proceed? I can’t make baked goods in the bakery - it’s wet, it’s dripping from somewhere, now there’s a problem with cottage cheese ... It’s somehow sad

[Olga @]

Olga @, cottage cheese should be made for 60 gr. Heating
And on languor, the temperature always rises, and then falls, rises and falls!

Maybe I'm answering a little late, but what if you haven't figured it out yet?
Aluminum does not turn black in the dishwasher - it rather turns white.

I've already checked everything is ok. Until it turns black and white. Now both the pan and the steam basket are only in my PM.

[Maria]

Maria, tell me how to make turkey breast suvid in Stebe? What time is the temperature?

Temperature 63 and time depends on breast thickness.

[Maria]

Maria, Thank you. Breast thickness 4cm.

Use time 2 hours-2.30

[Maria]

Maria, so little? And I was going to cook for 5-6 hours.

Her, why 5 hours))
Well, set three hours, but you definitely don't need more.

[Maria]

Maria, Thank you.

Spring holiday!!!

Girls, please tell me, how is it in a bakery box?
Gingerbreads, biscuits, bread ... Compared to a regular cartoon, is it better or worse?
I look closely at DD2. Of course, you have to adapt, but why, from the negative reviews, they complain about baked goods and cereals. And so everyone stands up for
Shtebu.

[Sikorka]

Sikorka, in Dd2 we make baked goods on the Simmering + mode. Everything works out great)
And gorgeous porridge comes out)

Please tell me why they write that you need to have both a cartoon and a staff? What can not replace the staff with a cartoon?

[Sikorka]

Sikorka, I honestly don't know why he writes like that. I stopped using multicooker, because it takes a long time to cook in them. I got used to Shteba, which is fast)

Yeah? Oh, and I'm sitting here racking my head.
I was just embarrassed by the phrase that cooking at low temperatures. The gastroenterologist advised me to digest meat for myself, and fish too, for example, not 40 minutes, but 50 to cook (on the stove). Firstly, to kill microbes (if the fish is river), secondly, the meat is better absorbed.
Advise DD1 or DD2 to take? As far as I understand, in addition to the baking mode, 2 models have an adjustment (such as a multi-cook).
I'm worried that baked goods or yogurt won't be baked.

There is no baking in model 1, but they baked in porridge. For a long time, of course, it worked out, but it was baked.
And in 2 models they made an extended mode with a temperature adjustment of 1 g.
You need to bake on it and it also works like a multicooker mode)
If you are going to bake a lot, then take DD2.
Yogurt in any work. We bake the bread in the Roasting mode and in dd2 and dd1.

My first post, I read everything and was ashamed.
I want to draw the attention of Moscow and the Moscow region, in Miratorg they have been selling long-playing cuts of marbled beef somewhere since December, there are fillets of a shoulder blade, etc. Among other things, there is an eye muscle, about 1.5 kg is now about 530-560 rubles, I don't remember exactly ... The Google translator gives out that this is a ribeye steak, I took it several times, I believe. An excellent option for sous-vide, I have Shteba 1 and a Miratorg store 100 m away, I stopped buying sausage, brisket, boiled pork in general. And this "eye muscle" is the best - it chews easily, does not get stuck in the teeth at all (mom does not experience any problems, although she can usually refuse even boiled pork). Perfectly cut into 3-5 mm, while completely dietary "lean" boiled meat. Marinade in a 10% solution of salt with bay leaf and peppercorns for 2 days, sealed with a vacuum apparatus (coat it with what you want, it will be sharper, but I dropped it), temperature equalization on heating 40C for 2 hours, then on heating 65C for 6 hours per piece 700- 800 g, this is half of the package). Shock cooling without breaking the vacuum in cold water under the tap, then refrigerate overnight, or you can eat right away. Do not want to marinate, the meat will be bland, but this is not for everybody. The species is very marketable, although I do not use nitrite. Serve cold with horseradish, mustard, I like all sorts of sweet confit (pepper, onion, sugar, vinegar) on a sandwich spoon.
All recipes were originally from a bread machine, but it seems to me that sous vide is a very flexible technology, and if you do not keep the product at room temperature (botulism), the risks are minimal.
About botulism. An extremely dumb thing. The optimal conditions for the growth of vegetative forms are extremely low residual oxygen pressure (0.40-1.33 kPa) and a temperature regime within 28-35 ° C (Wikipedia). For us, it is not vegetative or dormant clostridia that are dangerous, but the botulinum toxin produced by them. So exclude 28-35C, and we will be happy. I am interested in biology at the level of popular science, it would be great to hear a comment from a professional.
And the technology of sous-vide will be quite common in 5 years, even in our penates, it will be like with a slow cooker, a few years ago - "It's not difficult for me to cook porridge", and now - "I have three multi cookers".
I will accept any comments with interest and gratitude.

[farfalla]

farfalla, that's right what I wrote! There is nothing to be ashamed of))

Girls are dear! Happy March 8 everyone! Love, happiness, health, good recipes

[farfalla]

farfalla, The question about sous-vid is also ripe! The night did not sleep. Not only botulism, but also worms, forgive me if the meat is damp. For example, it is contraindicated for me to eat such food, the doctor strongly recommended to digest both porridge and meat, about damp pastries, and so it is clear. On all modes in Shteba, the food will be undercooked? That is, there will always be languor at low temperatures?

On all modes in Shteba, the food will be undercooked? That is, there will always be languor at low temperatures?

Low-temperature modes in Shteba DD1 are "languor" (with a range of 82-88 degrees) and "Heating" (from 30 to 80 degrees). Other modes operate at temperatures above 100 * C (even 170 * on "frying"). The higher the pressure level we choose (0.3 or 0.7), the higher the temperature will be. With an overpressure of 0.3 b, the temperature can range from 100 to 107-109 * (approximately). B 0.7 b - from 104 to 119 * (approximately). Everything is boiled and steamed in a short time

[Biryusinka]

Biryusinka, Thanks for clarifying. And does the meat have time to cook and boil over such a period? I'm already going crazy
I don’t know yet whether to take it, since it’s big, I need it for myself. And I watched little ones and cookies and panasy, they write slow ...

Hello everyone, here I became the next owner of steba dd1, chose for about a month, before that I didn't really need a multicooker, because there was a small redmond, with the function of yogurt, I cooked only yogurt and rice milk porridge in it (now I moved to mom). And here, by chance, I stumbled upon a Temko of choosing a pressure cooker and that's it ..., (it doesn't really stop),
so, I got it today in OZONE, with a bowl as a gift, I don’t want to advertise this store, but everything came, ideally, having looked through the first 100 pages of the forum, already taught)), I found fault, looked for at least something, but outwardly - everything without flaw. But, the only thing is that there is no seal on the guarantor. coupon, but the girls at the point - they said it's okay - keep the check.
Therefore, I want to thank all the girls and boys who help with a successful (hopefully) choice, I hope to make friends with my cook)))

Take it you won't regret it. : girl-yes: Just under pressure there is a greater chance of overcooking meat than undercooking. It has excellent yoghurts, sour cream is obtained on heating. There is a yoghurt maker, but after buying Shteba, do not use a yoghurt maker, Shteba does it better. You can precisely set the desired temperature for fermentation, from 30 ° for kefir to 42 ° for yoghurt. And you can bake excellent biscuits in it, and cottage cheese casseroles and bread. And it does not take up much space. In a large bowl, you can cook jellied meat (quickly), but you cannot fit in a small one. I really like her. And meat with sous vide technology - it's just that there is an opportunity to do it in a pressure cooker. If you doubt the safety of such a product, you may not do so. There are many cooking recipes, thanks to our girls.

[Sikorka]

Sikorka, I have an old Panasonic with 3 liters of a saucepan, and I also bought Shteba. They are, in my opinion, the same in external dimensions, I cook for myself one often, both there and there. Panasonic has a minus - a non-removable lid, if splashed, it is inconvenient to wipe. In Panasonic, milk porridge is excellent, I cook it every day, the rest is more convenient for me on the stove. By the way, porridge, by the way, if put in the evening with a delay of 6 hours, when you get up, it will be just steamed. At Shtebe I was attracted by the low-temperature regimes - for yoghurt, sous-vide. All other modes, as Biryusinka said, are ordinary high-temperature ones. It seems to me that if you are afraid to undercooked - cook, as usual, until cooked, then on heating or simmering for an hour, it will not harm stewed vegetables and meat. For sous-vide, you also need a vacuum apparatus, this is a technology for preparing evacuated products at low temperatures. It stands in the area of ​​Shteba itself. For the price of Shteba, there is a very large functionality, even if you will not immediately be in demand. Also, in my opinion, Shteba's good support plays a role - rings, bowls, etc. are being sold, because 5 years ago bowls for Panasonic cost 1500 r and they have not yet been found.
Regarding safety, sous-vide agrees, it would be great to read some research, but so far I still come across some kind of advertising descriptions.