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

[Ninelle]

Ninelle, it was necessary to wipe the ring and the lid and that's it. They were just wet)

Maybe someone is interested, I cooked peas in Shteba today. Soaked it for the night, yesterday it soaked it at three in the morning, today I set it to cook at 10-30 to be absolutely accurate. Did you wash it a couple of times? and 300 grams of soaked peas poured water into a level with peas, set the pressure: 0.3 - 25 minutes, when the pressure dropped, opened the lid. The peas were like halves, but with stirring they turned into mashed potatoes. At the bottom there is 1 millimeter of water. Photo , I really like these halves - they can be neatly put on a plate - as a side dish, with goulash - delicious! oh, this is not the topic! You see, with such pressure, he did not seek to run away!

Also in the topic, Shteba decided to show

Girls, I really need advice. I want to cook Idaho potatoes. There is a recipe for dd2, where it is cooked on Slowing + at 120 degrees. Tell me, on what program and how long to cook in dd1?

[Elena]

Elena, and you ask in the recipe, the owner of the recipe will answer you.

[Maria]

Maria, thanks, already wrote.

[Ninelle]

Ninelle, it was necessary to wipe the ring and the lid and that's it. They were just wet)

Yeah, yeah? .. Wow, thank God, I just put the broth to cook, from a rabbit's leg, for the child. The countdown went off and the pressure got up.
What's wrong with the beans? They were big for me, not like beans ... I took them to the Metro, it seems even some kind of organic matter.

Oh, girls, what did Shtebka and I soak yesterday!
I got into the habit of baking bread in it. Well, you know, such a long-playing one with a little shiver, so that at least half a day in the coolness gains growth, and preferably in a day. Vkuuusno!

Baked as usual - half an hour on the Fry and 5-10 minutes under the airfryer on the crown to improve the complexion. The lid is normally closed, there are a couple of towels on top, excess steam comes out, there is no blockage, the temperature at the end is from 150 and above, if I miss the beep, then I find it already 105.))

The technology is debugged and polished. Boring. Yesterday I decided to "have fun" - I turned on Kasha-0.7. Then everything is as usual, I myself turn around and look. It seemed that the program started counting a little later than I'm used to, but it started. Moreover, at first the numbers 0.7 did not light up, then they lit up, then went out again. In short, they are pleasant to themselves.

After half an hour she passed out. I looked at the display and was stunned! 236 degrees! I'm behind the lid, and the figurines are blocked. I had to bleed it, flush the valve with a stick and open it. The puffed-up bread immediately shrank and lost sight. The taste, in principle, is also slightly, but not fatal, somehow chewed. And, the bottom has slightly browned.

So ... It turns out that Frying is not the hottest program? Or does temperature maintenance work differently? At the same time, on Zharka, the cartoon is silent, but on Kasha it seems to click, switching. But such is the paradox in the end.
Although I still fry potatoes on what - both in Fry and at 0.7, the process looks exactly the same.

[Bijou]

Bijou,
Flax, on my Vegetables 0.7 was somehow over 200 - I put potatoes with a small amount of water. While the pressure was gaining, the water boiled away, but for some reason the pressure still gained

And share the recipe for a lump of bread?

[Antonovka]

Antonovka, yes bread is like bread. There are a lot of recipes on this site! But in our family, all the bread is somehow boring very quickly, I was looking for everything so that "for every day" I did not get bored. There is a bread maker, Panasonic. They ate bread from it at most a couple of weeks 6-7 years ago, since then it has been used only as a kneader. And this bread, as they say, went. Actually, I "trained" him for the oven, but at Shtebe the results were more stable, and the hassle was much less.

If you have a bread maker or dough mixer, then knead the dough in cold water there (I usually use the Pelmeni program for 20 minutes), if not, then just knead slightly in a bowl. (The basis was "Bread without kneading", but nevertheless it turned out to be tastier with kneading) We transfer it to a greased container, fold it, snap the lid, and fold it several times during the evening. The dough very soon acquires a silky and breathable consistency instead of the "putty" one. We do not let you rise noticeably; if you hint at this, we fold it for the last time and stuff it into the refrigerator until tomorrow.

We take it out the next night, fold it, let it warm up, fold it again and put it in the pressure cooker bowl. As it has risen to almost half of the bowl - we set to bake, 30 minutes on the Fry, then brown the hat with a grill-oven or turn it over (but then the bread becomes a little "heavier").

It sounds a little stressful, but in fact, the folds happen somehow in passing - I walked by, opened the container, threw the dough in a circle on the middle, closed it, rinsed or wiped my hand - the dough hardly gets dirty.

The recipe is standard - 500 grams of flour, yeast a little more than half a small measuring spoon from HP (my scales lie in little things, it's about 1-2 grams, I think), 10 grams of salt, 330 grams of water, 15-20 grams of plant. oils. For the oven, I made the dough a little thinner, but here it did not go any wetter - the water has nowhere to go, it comes out wet. If the yeast is compressed, then just knead a piece from the marigold with water and pour it into the flour with everything else - I do not force them to come up separately.

The main point here is to let the dough not come up nicely with yeast, having received only yeast alcoholic fermentation, but to stretch this business a little longer, so that other types of fermentation and fermentation can be obtained. Then the smell of the finished bread turns out to be completely different than that of the more familiar one, fermented in the heat and with sugar.)))

It's cool in my kitchen now, I can do it without a refrigerator. But then she chatted in the morning - baked it in the evening. If the dough ripens earlier, then we reduce the tremors to such an extent that they do not behave like this anymore. I attach pictures of bread according to this recipe. True, the cut is from the oven, but in Shteba it looks very similar, that's why I didn't reshoot it - fragrant elastic soft bread with rather thin films. Well, this roll is already from a multi.)

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Flax, on my Vegetables 0.7 was somehow over 200 - I put potatoes with a small amount of water. While the pressure was gaining, the water boiled away, but for some reason the pressure still gained

Exactly! Shtebka slams the lid very actively, just give me a reason. The fact that she succeeded on a loaf of bread amazed me at all!

Girls, just started to study the topic of the stem, but already realized that I want her! An important question, I read the phrase "delayed start optional", how is it? Whoever has a delayed start model, I really need this option!

[Jenealis]

Jenealis, now they all have a delayed start.

[Masinen]

Masinenmeans lion! So I want !!!

[Bijou]

Bijou,
Oh thanks for the recipe! He is just for me - lazy, unhurried and between times)) I have not baked in HP for a long time either - the family is not tasty)) I just did not understand yet - where I like the batch more - in HP or in a dough mixer))

He is just for me - lazy, unhurried and between times)) I have not baked in KhP for a long time either - the family is not tasty))

[Bijou]

Bijou, Lena. I have never baked bread in Shteba, but I want to try it. Question, should you close the lid when cooking Close the valve? Interested in your recipe.

[Florichka]

Florichka, it doesn't matter, I had the valve closed and open. I prefer to leave it open, but I cover it with a towel!

[Florichka]

Florichka, and my black valve is almost always turned to "closed". Just in case, so that I do not accidentally turn on the program with it-open without checking. Otherwise, everything will be on the table, if there is pea soup inside or milk porridge.

Therefore, it does not change its position on baking, that is, closed.Today, nothing was buttoned on the Zharka, and a small valve with a float that did not rise was quite enough for the excess steam to still fly out. But Loksa right, in general, it makes no difference, as you are used to, do it.

Interested in your recipe.

Yeah ... the recipe is lazy.)) For almost a year I went to him, learning how to bake even more or less edible bread. How many options I went through, how many doughs and other cunning chips ... I don't even cry for baking. ((

Well, my stomach strongly dislikes extra yeast. By the way, the bread from the bread machine begins to deteriorate on the third day - the smell, mold ... And this one - you can eat on the third, and on the fourth, if it suddenly lasts longer. Such is the paradox, I do not know what is the matter.

Yeah ... the recipe is lazy.)) For almost a year I went to him, learning how to bake even more or less edible bread. How many options I went through, how many doughs and other cunning chips ... I don't even cry for baking. ((

Is there a separately laid out recipe?
And then I have never (!) Yet baked bread in a cartoon ((((
In the oven I bake a rye hearth with sourdough, in a bread maker a roll (well, it's quite simple)))), I want to try bread from a multi now :)

[ZimaLeto]

ZimaLeto, oh, no, I'm not a fan of individual recipes. And what is the recipe here? The main thing here is philosophy!
And then the dough itself will tell you.

[Lena]

LenaI think you're wrong. You can and should lay out a separate recipe. At least to advance philosophy.
I've copied your recommendations in the "notes" in my tablet. But, you never know, I will have to climb from another resource, where will I look? And those who then come to read us and get acquainted with our pots? They also need to be taken care of.
Thank you, good luck!

I have dinner tonight

[Tatyana]

Tatyana, very good dinner !!!
I would also love to have such a dinner !!!

[Svetlana]

Svetlana, Thank you))))
It's a quick dinner when you're too lazy to bother with something

[ZimaLeto]

ZimaLeto, oh, no, I'm not a fan of individual recipes. And what is the recipe here? The main thing here is philosophy!
And then the dough itself will tell you.

Good for you philosophers :)
And if I'm a mathematician I like dry numbers ... (hang up in grams ...)

[ZimaLeto]

ZimaLeto, grams on the previous page. )) Surely this recipe has long existed on the forum in bread topics. These are just the usual proportions of flour / water familiar to everyone (500/330), only without sugar at all, and just a drop of yeast so that they have enough food for a day. As a rule, when fermented in the refrigerator, the bread still turns out to be sweetish.

Yesterday I took out the daily dough from the refrigerator, folded it, warmed it, and just was about to transfer it to the final proofing, as on you, the light went out. I had to poke the poor man into the cold again. I baked it today, it seemed like he didn't really want to come up, and the structure was not smooth, but torn, but delicious! I'll go and cut off another slice for tea.

* crazy to me, so nasty in food, eat the same bread for several months in a row? Yes, it never happened when I was born!))) And everything is Shtebka's fault! *

Good afternoon, can anyone come across such a problem, 2 modes have stopped turning on: meat and vegetables, the buttons simply do not react in any way, the rest of the programs work.

[coors]

coors, you need a service, call and find out.

Kulich in Stebe DD 1. Baked well, checked with a splinter.))) I browned the grill in the oven. Probably it was possible not to brown the top, it is still decorated

The dome does not work.And it's so beautiful

Well, I'll check in. Baked according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=382483.0... The top browned like this: right on the bowl with Easter cakes I put on the lid from the airfryer and 250g. somewhere 7-8 minutes.

In the photo, there are two large baked in a brazier, and four smaller ones in Shtebe.

Happy Easter to everyone !!

[Natalishka]

Natalishka, your paper forms are not oiled during proofing? The store sells Easter cakes in these forms, the paper is dry, but mine is oiled.

[natushka]

natushka, I have dry

I have dry

How did you get it? Or is the dough not greasy?

[natushka]

natushka, no, dry form. For 500g. flour 150g. oils. Kneading in x. stove. Maybe you didn't mix the butter well into the dough.

For 500g. flour 150g

Yes, I also have the same amount and mix well (combine + hands)

Good day! I got a shte today, I just turned it on, poured 400 ml of water and decided to drive it out on porridge. The valve is closed, the lid is blocked, but there is a sound of gurgling water from the valve. Is this how it should be? Well, that is, as if you close the water hose with your finger, that's exactly the sound. Loud. It seems that everyone wrote that the staff was not noisy .. Or I was "lucky" again

And a trickle of steam spills out of the valve so decently .. This is my first pressure cooker, maybe this is the norm, calm me down, please. Or is it just a marriage and do not cook anything in it, but take it?

And a trickle of steam is spilling out of the valve so decently.

Is the black valve closed? the steel float has risen? steam coming from the black valve? or from a float?

[Matilda_81]

Matilda_81, the valve is closed. It comes from a black valve, and this vile sound is from there. The float is raised, steam does not come out of anywhere else. I turned it on for the second time, the same thing, I'm waiting for the unlocking, but it cracks as if water is running out of the hole ... it's a pity I can't add a video here. I opened the lid, but did not understand how to remove this valve. But I'm also afraid to break it, then I won't give it up.

I thought of filming only at the end, do you hear the crackle?

[Evgeniya]

Evgeniya, but the video is not available to me.

Copied from usage basics:
Question: I am getting steam out of the closed black valve, is it a marriage?
Answer: If the pressure cooker builds up pressure while doing this, then a little steam / sizzle is acceptable and usually not a hassle when cooking. A possible cause of the phenomenon is a loosely tightened nut on the inside of the cover or a shifted silicone gasket in the valve. Remedy: From the inside of the bonnet, remove the protective metal valve cap. Unscrew the nut, disassemble the valve, correct the gasket, reassemble the parts in reverse order and tighten the nut well. The very procedure of assembly and disassembly is simple and the main difficulty is to remember the order in which the parts are assembled.

Fir-trees needles .. Tell me, does it make sounds when it works under pressure? Is it from the valve? Does steam bleed off?

[Matilda_81]

Matilda_81, I really hope it helps! Thank you!!

Sometimes, when I pressurize, until the float has risen, there may be a hiss and a small amount of liquid, but as soon as the float has risen, then everything goes away.

[Evgeniya]

Evgeniya, I hope everything will be fine with the valve and with Shtebik!

[Gulnara]

Gulnara, I am so grateful for the quick answer. I will wait for my husband, let him figure it out, otherwise I am as usual. But I was upset, I don't like it when something new works incorrectly. My impression immediately deteriorates. By the way, the perfect gift bowl has arrived! Lucky in that ...

[Jenealis]

The valve is closed, the lid is blocked, but there is a sound of gurgling water from the valve. Is this how it should be?

Jenealis, do you have the valve valve in the "closed" position, as in this photo?

The video is not available to me either, which is a pity.

[Jenealis]

Jenealis, well check how the large silicone ring is installed, that it is inserted into the lid, it should touch the surface tightly along its entire length .. I also sometimes hover from the black valve, but this is when I put it badly on "closed" .. and do not be afraid yet it is good to put it in place, sometimes it becomes a little sideways, a gap appears, it can also boil because of this ...

[Biryusa]

Biryusa, yes, of course, everything is exactly like that. I stuffed a creamy curry chicken fillet in it, waiting for it to be unlocked. There was less crackling with the sauce than with water. And so a decent unit. A very rich set, rings, lids, inserts .. In Redmond, only a bowl, and then buy yourself.The question is, I have not yet managed to master all 400 pages and have reached 70, but I will definitely read everything! : scout: so, the question is, how quickly is the seed ring needed? Usually consumables go directly to the base. Who got it deteriorated after how long?