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

Rump steak (veal steak) using Sous-Vide technology (Masinen)

Uraaaaaaaaa! I bought it!

[Elena]

Elena, Congratulations!! The photo is very beautiful!

Thank you Masha! At lunchtime I bought it - and let's unpack it at work, just didn't wash it - while driving!

[Business]

BusinessCongratulations on a good purchase.
Masinen, Masha, can you tell me where to look about the sterilization of canned food at Stebe?
Or maybe you know yourself. Mushrooms in jars with screw caps. Someone made a stew, maybe the same?

[Tatyana]

Tatyana, Lena Tim also made stew, but if I'm not mistaken, then they put it in a bowl and then put it in jars.

[GTI Tatiana]

GTI Tatiana, Kubanochka-Lena, wrote about sterilization. I sterilized - screw the lids tightly, set the mode, 10 minutes, pressure 0.7 - prog soup or meat, whatever. The time depends on the size of the can, 0.5 liters-5 minutes 0.8-10 minutes. when the pressure drops, open the lid, take out the cans and tighten the lids!
Banks rolled up with a key, open! I checked. Lena also wrote about stew.

[Lena]

Lena, Kubanochka Lena explained to me: we tighten the screw caps to the end. After sterilization, check and, if necessary, then tighten. I did that, it's okay.

The screw does not break, but some need to be tightened, and some remain tightly closed.
And tore off my usual iron lid. I rolled up two jars of sauce, one was screw, and the other was a regular jar closed with a key (screw cans ended). I put a tightly closed screw in Shteba, looked at the other and put it in too. By the way, two liter cans stand in a large 6-liter one, it won't be anymore, protruding parts interfere. I poured water and set the mode, there someone gurgled and puffed, after the end of the program I waited when the pressure dropped - I opened it, the metal lid floats on the bottom, and the screw is normal. I did not repeat the story with turnkey caps, but sterilized the screw caps successfully, sometimes tightening the caps. Then they all suck
She put cans with hot sauce or jam. I also put cold ones.

Now I do everything that needs to be sterilized at Shteba. It is very convenient, I tighten the screw to the end, they are convex at first, and when they cool down they are pulled in. Includes 3 cans of 0.7 liters. She made salads and eggplants in tomato sauce and mushroom-vegetable caviar.

[Bijou]

Bijou, Flax, I canned vegetables (like lecho, etc.) without sterilization always. I cook in a large saucepan, taste it by the mouth, especially pepper. I put it on hot sterilized jars and close it with any hot lids. For decades, not a single puncture. And the vegetables are not overcooked. Store at room temperature.

[GTI Tatiana]

GTI Tatiana, natalisha_31, all the girls, thank you, very happy with her! I made a chicken (laying hen) - usually you cook for 2 hours, and then 50 minutes and soft !!!

[Bijou]

Bijou, stew is a good thing, only you need to store it in the refrigerator, like preserves, the steba does not have 2 atmospheres, as in autoclaves. So there is no temperature of 120 degrees)) which means the spores of botulism continue to live.

I made one vegetable preparation: sautéed eggplants, baked peppers, raw tomato, placed tightly in the jar and sterilized the jar for 0.7-20 minutes. No salt, no sugar, no vinegar. After sterilization, it stood perfectly on the shelf in the hallway. Why not replace this sterilization for 5 minutes under pressure? It turned out very tasty. And this year I made sauces, aldente is not relevant there.

I also sterilize at Shteba only if the recipe says sterilize. I just do it not in a saucepan, but in a quick slick. I'll try in winter, unsubscribe.I believe Lena-Kubanochka, she does it. And if I cook it according to the recipe and immediately into the jars under a fur coat, then without Shteba OK. And the salads, they all need to be sterilized, and here Shteba is irreplaceable.

And I sterilize at the same time as cooking - here cabbage salad, and here vegetable preparation for cabbage soup, everything is in Shtebochka.

I remember that someone wrote that he had taken apart the Shtebovskaya lid thoroughly, tell me what it has inside, maybe there are pictures? I have something that has been unscrewed inside me in a quantity of 2 pieces, such as bolts, etc. Outside, I cannot understand that it has unscrewed or fell off :), because visually there is nothing that is not screwed on, that is, this is something then between the metal and plastic sides. I can't promote myself, but my husband is always busy :(

I spun it myself. The husband also "broke off".
It is necessary to remove the basket spring, unscrew the nut under it, and disassemble this valve. Then unscrew all screws in diameter (five), unscrew the nut at the float. After that (or before), snap off the cover on the handle and two more screws will be exposed, connecting the plastic and metal.
The main thing is to remember the sequence and not to lose details !!!
Somewhere in the subject, in the spring of last year, I wrote my ordeals and Larisa from Severodvinsk showed her master class on disassembling the lid.
As it turned out, there is nothing difficult at all, it is difficult to start.

I took apart here, everything is simple there. I also had 2 screws unscrewed and dangled inside the lid, I did not put them on, but this did not affect the work in any way.

[Oksana]

Oksana, but inside, most likely, the part broke off - a bracket. It can be glued back and will work properly - the curtain will go in, it will not hiss from all sides and the pressure will gain. I often use Shteba for delayed start. This defect was not acceptable to me.

Well, then I will not disassemble, hey, they hang out there further, they still don't make any weather ...

I've had something dangling there for a year, but the lid works. I would have disassembled it a long time ago, but I have it on the side, where the handle melted from the gas stove (I forgot and put it next to the burner), and the plastic pad was welded tightly, not to pry it off. I already bought a new cover, last summer, and this one still works and works. The float - yes, it is necessary to periodically take out and wash it with a soapy sponge, and it, and the ring, and the "curtain" - over time they become salty.

[Larissa]

Larissa, Larissa, no, it's just that the curtain is stuck from grease and dirt: the shower washed it in the dishwasher. Linadoc had the same thing, there are some bolts inside that unwind over time, but they do not make any weather. It's just that porridges are doing their dirty work for children every morning :)
Olga, I just wash it with a sponge all the time, but you see the porridge splashes and dry out, so the dishwasher helps here ... My Shtebka has been plowing for 2 years without a breath, so of course it gets clogged up there all the time. In general, I am very glad that the lid here is so removable and you can rinse it well ... I can't imagine how this could have been done if it had not been removed.

Tell me, please, what are you cooking at a pressure of 0.3? What does such cooking give? Is it tastier?
For example, I do not really like the stew in the steb, in the usual MV it was tastier, probably because the meat seemed to languish, but in the Steb it is cooked under pressure. Maybe a pressure of 0.3 is better for this?
And is it possible to cook in Shteba without pressure (not in the simmering mode), if the recipe requires stewing over low heat?

Doesn't anyone use 0.3 pressure? I’m thinking that I was in vain to fall for this chip, if I still don’t use it ...

[dav230]

dav230, I, I use a pressure of 0.3 !!!! And very often :-).

[dav230]

dav230, so try to make meat at a pressure of 0.3. it will be stewed and the time must be set more.
I always make meat in a pressure cooker and at a pressure of 0.7 and autumn comes out delicious!

[dav230]

dav230, and EXTINGUISHING for me quite, quite replaces the EXTINGUISHMENT. look, when we set Slowdown, Shtebochka first picks up the temperature, accelerating up to 103 :-) (well, that's how it works for me, at least). And this is quite enough for a start, because.At first, I always brown the onion a little in the FRYING mode, throw in the meat ... and turn off the FRYER, turn on the languor 85 *, and go ahead ... :-) :-) :-). Then you will languish for 1,2,3 hours ... well, as much as you want your meat. It turns out delicious! At 0.7 I cook meat for broth, or when it is in foil, or when I want to quickly ... well, according to the circumstances :-). Try it! At 0.3 everything is fine with me and the valve rises and the pressure builds up! You just need a little liquid :-). And OK :-).

Doesn't anyone use 0.3 pressure? I just think that I was in vain to fall for this chip, if you still do not use it

Alena, a matter of cooking time. Usually you need to quickly. For this I use 07. When everything is in order with time and I am in no hurry to use 03 (especially porridge). But on 07 I need extra time (10-20 minutes) to darken food. That is, I'm waiting for a spontaneous pressure release.
Over time, decide for yourself which mode (according to the situation) to use.
And it's very good that there is a choice of 03 or 07

I came in sorrow. It looks like my Shteba was covered with a copper basin in white slippers :(
Now I decided to cook potatoes, and before that I cooked porridge for children for 10 minutes. I turn on the vegetables mode, but it does not turn on, the button simply does not respond to pressing. All other modes work, I turned on the porridge, the pressure gained, the valve closed, and when the heating was switched on, it showed a temperature of 82 grams. I unplugged it from the outlet, waited for 5 minutes and put it back on the other mode for 10 minutes again. And all the same. Potatoes did not even boil when opened, they cooked on the stove.
Now she has cooled down, checked, but the vegetables mode still does not work ...
What to do with her now, I don’t know. We don’t have any Steba service centers here ... I’m still wondering if it could be the cause of the breakdown, the fact that 2 weeks ago my husband didn’t wait until the pressure was completely released and opened the lid: part of the soup spilled out in a fountain, including inside. Although there are holes in the legs, and everything seems to work out, but surely it remains inside in the form of fat, or are all the microcircuits hidden there? It's a stupid question, of course, I'm trying to calm myself down and believe that tomorrow she will come to life, but it's hard to believe

[Oksana]

Oksana, hand over to the Headquarters under warranty. The mere fact that the lid was opened when the soup was still boiling intensively suggests that it was not working properly from the beginning. A correctly functioning pressure cooker should have several degrees of protection and the lid should not open under any circumstances when boiling soup. I gave you my version of the reason above. This is a warranty case.

For those for whom Shteba works well (TTT):

green pickle (Linadoc)

[Oksana]

Oksana, hand over to the Headquarters under warranty. The mere fact that the lid was opened when the soup was still boiling intensively suggests that it was not working properly from the beginning. A correctly working pressure cooker should have several degrees of protection and the lid should not open under any circumstances when boiling soup. I gave you my version of the reason above. This is a warranty case.

Larisa, my Shtebe is more than 2 years old, I bought her among the first testers here at HB. So there can be no question of any guarantee. Well, we kind of revived her. My husband opened it, cleaned something, everything seemed to be boiling, the temperature was gaining momentum: there was frozen fat on the temperature sensor. But the "vegetables" button still faded: when pressed, there is no click, but that's okay, we'll do with other modes.

Here are the girls, mind you: there is no such thing in any topic of pressure cookers - if it's broken, then it's like without hands. Only Shtebochka replaces everything for us! (sorry there is no "I love Shtebochka" emoticon).

Here are the girls, mind you: there is no such thing in any topic of pressure cookers - if it's broken, then it's like without hands. Only Shtebochka replaces everything for us! (sorry there is no "I love Shtebochka" emoticon).

Anto for sure. Well, I immediately feverishly immediately began to figure out how to continue to live: on the stove I only cook semolina, I forgot the rest of the porridge for the children when I cooked it on the stove, and I haven’t cooked the rest of the dishes like stewed meat, and even more so for 7 years, I haven’t cooked on the stove, since I bought the first pressure cooker Land Life, which now serves my mom. My husband said to look for a new one, but what am I, I'm only for :) I went to watch Dd2 ...

I went to watch Dd2 ...

first pressure cooker Land Life

Here is an absolute coincidence! The first was Land Life, serves at the dacha, and after "penetrating" into the staff of DD1, acquired DD2.

Here is an absolute coincidence! The first was Land Life, serves at the dacha, and after "penetrating" into the staff of DD1, acquired DD2.

Cool Yes, I don’t even consider other companies, Štebka has everything I need.

Pork ham (Masinen)

[Playful]

Playful, please tell me what to unscrew and clean))
the same problem. does not gain temperature and also started with the vegetables program.

[Masinen]

Masinen,
Thank you for the video. We should also try to make ham purely from pork. The main thing is almost everything, except for salt.

[Aenta]

Aenta, yes, not at all)
well, you can do it without salt, just reduce the ripening time to 12 hours and that's it, well, or put it overnight)

[Masinen]

Masinen, Masha, what a great ham, but I don't have such a mixer, I wonder if a mixer with hooks will knead if divided into two portions? You look very good, straight model

[Masinen]

Masinen, Masha, and I'm afraid to put ice in the bowl while stirring, then I stir in or knead the frozen ones and add ice water from the freezer (which did not have time to freeze).

[Irina]

Irina, thanks for the compliment))
Of course, you can use a mixer! Why not)
natushka, Natasha, Keshe won't get anything from ice)) Don't be afraid !!
You can also knead the slightly frozen, also a way out)

[Masinen]

Masinen, Masha, how does the surface of the Steba around the bowl look like for you (those four corners that go from the recess under the bowl) after boiling a full-size ham in Tescom? I tried to cook a batch per kilogram only once, and, alas, my slow cooker died. I put it exactly according to your video, with the same temperature regime and a constructor of two bowls, but after a little over an hour I saw a terrible picture: the display began to flash with all possible combinations of indicators, then faded; the device did not turn off by itself. I had to pull out the plug, then I let Stebe rest for five minutes and looked around at the subject of condensation. There was water in the corners, a lot of water. The walls and hob were dry, but a puddle leaked from under the multicooker ... In general, although there was no smoke and sparking, I realized that the water accumulated under the lid, and then on the outer corners, penetrated the heating element and destroyed the power supply ... I just want to understand - was I so unlucky that time, or there were other similar precedents or hints of them. I made half of the ham more than once, there is condensation, of course, but there the water level is also low in the bowl, and little moisture collects in the corners - there is clearly not a terrible situation.
By the way, the service center did not begin to repair Shtebochka, because they do not carry spare parts to them, so they gave an act of non-repairability and let go with God to return the money.

[Tatyana]

Tatyana, there is a little condensation, but never poured inside.
Maybe the second bowl has run out and that's why so much water has collected?
The only thing is that I always carefully remove the second bowl, because a lot of condensation can flow from it.
Well, that's all.
And I do not pour water to the edge of the bowl, well, the video shows that there is still room.

[Tatyana]

Tatyana, I also had condensation dripping inside when cooking ham in Teskome, and poured out through the leg. And for some reason the bowl was constantly sliding out. But the truth is nothing like yours then, but the problem got out a month later, I wrote higher on this page, I don't know, maybe this served too ...
I still returned to Beloboka, I'm more used to it and there are no such problems.

I cook like that all the time and everything is fine))
Then you need to put something around the bowl to collect condensation from the rim, such as a paper towel.
And there is no other way to close the Shtebu, I also bought a lid for the microwave.
The only thing you can cook without closing at all.

Masha, do not swear, pliz. I myself know what is out of place, but I don't know where to ask a question about cartoons. Girls, tell me if it is possible to bake a cupcake in a cartoon without having a baking function. Perhaps before, without having a super multi, you somehow did it with your old cartoons?

[knob]

knob, what is your cartoon?
Well, to know what to advise)

Masha, a cheap cartoon - some kind of Delfa. I don't remember the numbers. There are many programs: yoghurt, steamer, rice. pilaf, heating, frying, deep frying, soup, stewing, but no baking.