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

[Ninelle]

Ninelle, Nin, in the Metro is sold and written by Ossobuko))

She took it there, but did not focus on it.

[Bijou]

Bijou, I have already taken up the issue and left to read the English and foreigners, for example, they have pork for hamburgers, such as torn fibers in pressure cookers are boiled for 1.5-2 hours 15 minutes in the trash, low pressure, small fire. This will probably correspond to our 0.3?
The dark broth for sauces is cooked on the bones for 2 hours.
Trash beef in red sauce 2 hours.
30 minutes beans. Etc
This is more like the truth when cooking in a pressure cooker.

[Foam]

Foam, there was a gentleman from Kazan about a year ago, or something .. (I remembered that it was a "beef" city), and so he was also unhappy with the beef from Shteba, they say, when ready, it breaks down into fibers, but he doesn't need that. The girls taught him here, taught him, but I don't remember how it ended. ((After reading this, I haven't even tried it, but I don't need it - we don't have such dishes on the menu when from large pieces of beef or horse meat. I usually cut into pieces with phalanx of the finger, but there are no problems with such problems.

And, here ... A girl who cooked elk often wrote here. Well, in the recipes, respectively, there are descriptions. Maybe there are some subtleties you can find in a logical way?

[Tanyulya]

Tanyulya, Tanya! And yesterday I cooked your thick soup - turkey with potatoes. It turned out great !!! A little gag - it was! I fried everything at the beginning, like you, but then put it on "SOUP" for 12 minutes ... well, I wanted so much - less time ...: girl_red: and ... then I left it on heating for 1.5 hours - they couldn't stand it any longer - I already wanted to eat STRONGLY !!! Delicious was a success! The potato has not fallen apart - the carrot in circles is moderately soft. Turkey (the pieces are quite large with 1 -1.5 matchboxes))) - it was soft, soft ... tender! Well, thank you VERY MUCH for the recipe! Already took him for good! In summer! In summer! Girls - that's when the multicooker pressure cooker will help us A LOT! I live in the south with us already 30 degrees. And the kitchen is always HELL in the summer. Multi has such an efficiency that she herself eats up all her heat, and this is great! I have an excellent gas stove and oven ... and a microwave oven - COMBI (with an oven), I like to cook in them in winter! ... But in summer I will give preference to Stebochka, especially in the heat!

[mamusi]

mamusi, I'm sooo glad that you are friends with Shtebik.
I also love my microwave very much, I have an oven and a double boiler there, but fast food is more in demand.
And it's better with me on YOU

Chicken ham (Steba pressure cooker) (Masinen)



And I'll make a video with pork ham)

Dear readers of the topic, I am writing about the Steba Firm, if anyone is interested in reading and seeing how the production works there, then you are welcome to this topic

Well what they wrote, otherwise I would have missed. I'm already reading.

[Tanyulya]

Tanyulya, Agreed, we will be on you !!! : drinks_milk: Very happy! I am Margarita, by the way, and I really want to gain experience with you as a "pressure cooker". I really like your dishes. I already cooked meat with tomatoes (fast - in large pieces), I also cooked thick soup - I really liked it! Next in line is Kaupsta in Bavarian style - BUT ... we have already run out of our own sauerkraut - so I'll cook it with an amendment ... not in Bavarian ... but in Tanyulin, but from fresh cabbage (I'll see ... how it will be - I really wanted cabbage)))

Margarita, a positive attitude is already a success !!!

And today I made dinner for the children for the weekend in Shtebochka: chicken in pieces (2 pieces), coarsely chopped potatoes on top (2kg) and poured all this with my vegetable preparation (made in Shtebochka back in the fall, there is a recipe) of tomatoes, peppers, onions and herbs ... Everything is completely under the cover."Meat" mode 0.7 20 minutes. I'll open it when it unlocks. I've done it more than once, very tasty. It took me 10 minutes to cut the chicken and 5 minutes to cut the potatoes (I don't peel it, but only mine and cut it). Children have enough for 3 dinners.

and she poured all this into her vegetable preparation (made in Shtebochka in the fall, there is a recipe) of tomatoes, peppers, onions and herbs.

ABOUT! This year I planted tomatoes - I'll come to learn from you.

[Tanyulya]

Next in line is Kaupsta in Bavarian style - BUT ... we have already run out of our own sauerkraut - so I will cook it with amendment ... not in Bavarian ... but in Tanyulin, but from fresh cabbage (I'll see ... how it will be

And I already did "in Tanyuli style and also from fresh cabbage. Tasty. But with sauerkraut, I think it would be better, spicier and more piquant."
Tanyulya, I am very grateful to you for your help in choosing a pressure cooker. I bought a Shtebochka. She became my favorite. And many thanks for the recipes. I'm subscribed to you on YouTube. Learning like you:. Inspired, so to speak

Girls, with sauerkraut is Bavarian)
They only eat sauerkraut with sausages there)

Well, yes, since the sour is mute - we do it in Tanyulian style, but from fresh

We arrived in the evening from the garden, so I wanted boiled potatoes with fresh dill and green onions, cooked in Shtebochka, which I liked, literally 2 multi-glasses of water for 20 medium-sized potatoes, 15 minutes on vegetables and voila, the yummy is ready. Somehow I haven't cooked potatoes yet, maybe someone else is doing it? It was just a small amount of water that was important to me so that it was not watery.

I don’t know, my meat in half an hour by 0.7 in terms of softness turns out great, I cooked according to a recipe where the meat is fried in a large piece and then just baked, though I don’t take old meat, but for the old one and in the oven, I need to pour broth and simmer for a long time .. in Shtebe I think that in an hour something like that will melt into trash for sure!)) I really don't understand - why is trash made of meat? I love not rubbish more, but sliced ​​normal, soft meat stewed in sauce) .. but I love my stem dearly!

[kavmins]

kavmins, I agree with you :-) and I got a soft pressure. According to the girls' recipes, I made both "Meat in Tomatoes" and with pasta in a navy style, where the meat is sliced ​​... instantly straight, in my opinion ...

From new discoveries for me, I bought chicken giblets today, I decided to cook broth with noodles. Soup 30 min 0.7 pressure (it could have been less), giblets: the legs and neck and wings of the bone became soft as in canned food, added sautéing onion-carrot.
The color of the broth is very beautiful, the broth itself is tasteless. In a saucepan on the stove, in a slow way, the broth is a delicious pronounced taste of chicken, in a pressure cooker you can barely guess the greased one, but the meat is delicious, there is no happiness in life.))
But now I want to buy chicken offal: stomachs and legs and just cook it in a pressure cooker, it's very tasty.
If you need chicken broth for the noodles, I will cook it on the stove, it is tastier, and if the meat is then a pressure cooker.

Girls! SOS !!!! I have an urgent question! My Shtebochka today, when preparing the morning yakashi and later when cooking stewed cabbage, REFUSES to let off steam forcibly ... that is, she lets it down smoothly ... but I could not. The valve spins and spins freely, I put it in the open position, but there is no reset! Locked up - and worth it to death ... while she let off steam to 87 * waited ... The cabbage was already soft for my taste. What's wrong with her - who knows? Help!

[mamusi]

mamusi, you need to press the valve on top. Similar plastic slipped off black.

Today I cooked a beef entrecote with a bone, such a large piece of meat mode 45 minutes (0.7) time is not enough, I needed more, I cut it from the bone with a knife here and there .. I did not add anything to the meat in the sense of onion, carrots, only spices, salt. Two glasses of water, of course the protein foam was floating, but the broth itself was very tasty, unlike yesterday's chicken with onion-carrot sautéing.
Why is that? It turns out that for a good-tasting broth, it is better not to add a sauerkraut under pressure, but add it later after dumping on heating and filtering the foam? Interested in clear broths for noodles and consomme.It is clear that dark soups and borscht do not need to bother, but transparent broths are primarily the taste of the broth itself. Who cooks how?

[Masinen]

Masinen, I'll try ... but I'm afraid of him .. somehow ...

[Foam]

Foam, I brew like this:
I put half of the chicken, the whole onion, I cut the carrots into large pieces.
Nothing more)
I close and put 20 minutes 0.7

mamusiwhen the pressure drops, you remove the valve and snap the plastic firmly onto the iron base.

I put half of the chicken, the whole onion, I cut the carrots into large pieces.
Nothing more)
I close and put 20 minutes 0.7

Something I completely forgot that you can not brown it ..)) vasechkin.))
Did you cook rubber chicken? A thin-legged chicken, a soup chicken, an old lady? She has the most delicious broth, I usually cooked for 3 hours in a saucepan. How long will it take?

[Foam]

Foam, did not cook this.
But I think 50 minutes will definitely be needed if there are 3 hours on the stove.

[Masinen]

MasinenHow to remove it correctly? From which side, that is, to start this? Unscrew, pull, pull, I'm afraid to break! Now I'll go and see ... oh-oh-oh

[Foam]

Foam, did not cook this.
But I think 50 minutes will definitely be needed if there are 3 hours on the stove.

I used to cook chicken on the stove for a long time and tediously, but it was all rubber. Now it is boiled in a boil in 25-30 minutes. But I cut it into pieces in portions, I don't cook it whole.

Please tell me the proportions and time for cooking oatmeal (like "Clear sun") both on water and on milk in the "porridge" mode. There is a recipe for oatmeal in milk in the recipe book for a pressure cooker from a nutritionist, but the porridge burns on it!

[Laudanum]

Laudanum, 1: 3 water.

[Laudanum]

Laudanum, 1: 3 water.

The time is 1 min and 0.7 pressure?

[Laudanum]

Laudanum, flakes The sun is clear, fast cooking, I usually cook them on the stove for myself a portion of 2 minutes)) after boiling. 30 grams of flakes 100 ml of milk 200 water, you can in the Microwave, you get a liquid smear.
The oatmeal recipe book deals with long-lasting oatmeal.

[Masinen]

MasinenThanks for the valve tips. Disassembled, washed :-), but it was clean inside and so :-). I pressed the black hat more tightly onto the metal cylinder! She did not jump off at all, but did not sit tightly. Collected. Everything is fine so far :-).

[Laudanum]

Laudanum, if quick cooking, then they will not go for a pressure cooker and a multicooker.
They will always stick to the bowl.
Buy regular cereal. Boil 1: 3 pressure 0.7 for 10 minutes.
Well, or 1 minute, and then release the pressure, and wait until it drops by itself. The time will be the same)

I buy such, long-playing in the sense that they do not cook for 3 minutes, but at least half an hour

These are the ones to buy)

[not]

These are the ones you need to buy)

Yes, you can buy any, and the cheaper the better.

What is sold by weight or in simple transparent bags in hypers is exactly what you need. We washed it, threw out the husk with dust, poured it with milk and forth. I put 3-5 minutes on 0.7.

But it seemed that I cooked very small ones at first, because there were no others in the house then. I just chose 0.3 then. It never burnt or ran away, I even practiced semolina at one time. But it's a no brainer that milk porridges should be left alone until they cool, without letting them foam through the valve. ))

REFUSES to let off steam forcibly ... that is, she lets it down smoothly ... but I could not. The valve spins and spins freely, I put it in the open position, but there is no reset!

And if you lift it by the nose?

In general, many of us use a Chinese stick in everyday life - this rotating valve is very convenient to pry off from below, without fear of scalding (it is advisable to throw a napkin on top), and personally, I usually don't bother with the rotating valve, but immediately drown the float with the tip of the stick, followed by turning the lid ... But in no case should this be done if there is milk porridge inside with a temperature above 90-95 grams or a full pan of food. The porridge will foam and stain the lid, and when the bowl is full, food may spill out - this is how one day I had a compote on the table. No, I don't play such games anymore - a full pot of pea soup will be open only when the float valve itself remains lowered.)) The degrees can be whatever you like.

All such liberties come with experience - Shteba is a very simple and obedient pressure cooker, it is enough to learn once what to do not allows, and understand that she looks at all other bullying with calm condescension.))

Hello everyone!
Can you please tell me, is there pressure inside you in the "Steam" mode? Today I was steaming eggs, the inner valve rose, pressure was created inside, while the outer valve was open. As a result, the eggs burst, and so did the potatoes.

And yes, like many, at a pressure of 0.3 the lid does not automatically lock, there is no pressure inside. You have to stand watching and forcibly create pressure (open / close the lid).

[milka80]

milka80, Irina, a float is rising to steam. But if you don't want pressure, then the big black valve should be open.

[Masinen]

Masinen, Masha, did I understand correctly that there is a lid lock? The black valve was open.
Thank you so much!

[Irina]

Irina, Yes, right. The cover is locked. But there is no pressure, maybe the black valve is open)
If there was pressure, then Shteba would squeak.

[Bijou]

Bijou, Lena, I immediately have a question about bread. Close the lid? Actually, it would be nice to lay out a separate topic

People, in Shteba, from the very beginning, they began to actively bake bread. And the recipes, respectively, were laid out decently. This is me, a lady with a slow ignition, matured almost a year before.

Another thing is that personally I am disgusting with regard to bread, and I do not eat everyone, let alone with sugar, fast fermentation, with a lot of yeast and from a bread machine I don't eat at all. ((Well, on another forum I was just taught such a "long" simple, unpaired bread. Although it also passed through all sorts of doughs. Lazily. I can eat it quite regularly.)))

Close the lid?

The lid is, of course, closed. But I must say that turning bread loses its appearance and adds hassle. Therefore, on occasion, I bought a discounted grill lid and breathed a sigh of relief.

And I have never baked bread in any cartoon. I want to try it at Shtebe. There is something to blush, the lid is aero grill

Wheat-corn bread (Steba DD1 ECO) (Masinen)



Wheat-rye bread (Steba DD1 pressure cooker) (Masinen)



Bread Cream (Steba DD1 pressure cooker) (Masinen)



Bread without kneading in the Shteba pressure cooker (Bijou)



Rye-wheat bread with Lactin sourdough and cabbage brine (Steba DD1 multicooker) (Linadoc)

[Masinen]

Masinen, Thank you so much!
Now it is so funny for me to see that "pure" bread of mine - heavy, with coarse films, sticky ... But the taste-smell was very pleasant too. It's just a paradox of some kind - if I have a choice, I prefer any baked goods from the oven, but I like bread from Shteba and that's it.

So, Lyudmila, try and you at least once or twice. Really less hassle than with an oven. No, it tastes better from the oven, of course. But he is too picky about trifles - almost something is wrong, and voila, goodbye to a delicious loaf - now the crusts are rough, now the films are thick, now the holes are not the same, now it has blurred, now it has failed, now it has swam in the cuts, now it has dried, now it is burnt, now burst, then brewed with excess steam, then there is little steam, then the temperature was not changed in time, then the color of the crust is not the same ...

And in Shtebe it is very stable - whatever you do with it (under-kneading, under-spaced, overstocking or messed up with the ingredients), it still turns out to be quite edible.

Lena, Masha, thank you. Inspired me

Irina, that's right. The cover is locked. But there is no pressure, maybe the black valve is open)
If there was pressure, then Shteba would squeak

She squeaked at me

[Irina]

Irina, yeah, well then you had the pressure Oh)))

[Bijou]

Bijou, kirch, Girls, and I have HP ... I bake sourdough bread in it ... I like it very much! But I got interested in your conversations ...and especially the COVER - airfryer! What kind of beast? Where is it sold? Is he native to Stebe or not? If I tried to buy through Yulmart, I bought both Shteba and a non-stick bowl there. How should I call her there correctly? Thank you.

Masinen, Oh, what a beautiful bread! Round loaves - you can't bake such loaves in HP - except in the oven, as I always used to bake (right in a non-stick frying pan))) until HP was not there. Now lazy - and knead lazy (and then the hand hurts !!!) and bake - you want everything automatically! We must try the one without mixing! Thank you!

[mamusi]

mamusi, call the cover airfryer

You can knead the dough in HP and then bake in Shteba)

[mamusi]

mamusi, grill cover Redmond. There is a separate topic about her. In size just for a multicooker.