Gadgetochca
Thank you, reassured)
lidmila
Gadgetochca, I would not say that it burns strongly (in stainless steel), at first it grabs a little, you stir with a spatula and that's it. The most important thing is nothing is done to the stainless steel bowl, soaked it with water - it stood and everything will be washed off.
Gadgetochca
After your answers, I fall in love with Shtebochka more and more in absentia. Oh, it's a pity to wait a long time ... I ordered another dough dispenser, but it will only be in stock on November 4th ...
Mist
NataliyaThanks for the casserole recipe, I will definitely try
Natalia K.
Irina, I hope you like the casserole
tanechkina
Quote: Masinen
watches are available in all models. It was two years ago two versions
Hello Maria! Help dispel doubts (I'm completely confused about the watch) I'm going to order Shteba from an online store, and they have a Steba DD1 ECO model in the photo without a watch, and the description says that there is a delayed start. I am looking at another one, also Steba DD1 ECO ... there is a watch on the photo, but not a word about the delayed start Is it called do not believe your eyes? Or?
p. from. but in the complete set for the first model (without watch) + bowl STEBA AS1 teflon (and both have the same price)
Masinen
tanechkina, you do not look at the description, everything is wrong there.
Everyone has a watch and comes with a steel bowl !!
Natalia K.
tanechkina, I have Steba DD1 ECO everything in it in stock. So, buy and do not hesitate.
tanechkina
Maria, Natalia! Girls, thanks for the clarification
Mist
I have a problem with the shtebik, apparently the water got where it is not needed .., it does not turn on anymore
untwisted, left to dry, but I hardly believe something that will help ...
maybe someone knows where in St. Petersburg you can give it for repairs?
Masinen
Irina, go to the site steba- and see the services in St. Petersburg.
Mist
Masha, thanks again for the tip, the service was 10 minutes from home
taken today, waiting for what they say
the scales also flew to the heap ... they worked, and after 5 minutes they show for all 0 grams: girl_pardon:
and burned the cupcakes, some kind of black stripe
Masinen
Irina, so it happens that all the viestes break.
My refrigerator died in the summer and, in addition, the dishwasher broke down, right together))
annet-de
Hello! got banter today. and have already tried it, although not very well. there were chicken legs (with thighs). as it was in the recipe book - fried with oil and spices. banter constantly squeaked the whole process, why? Further. I pulled out my legs, fried bacon and onions and then put my legs on top, plus a little water, wine and spices (as in the recipe), and rice at the end. as a result, rice porridge came out on top of chicken legs. I decided to "fry" the rice a little, as a result, everything burned terribly. barely wiped it off. realized that the banter is not for frying ...
Or did I do something wrong? the chicken turned out well, almost like boiled ... there is no particular difference
annet-de
I forgot. the pressure valve is not tight, but rather loose and it is very easy to turn it or even pull it up a little. this is normal?
Sedne
annet-de, Yes, good. Have you fried in a Teflon bowl? Stainless steel is not for frying, but it is very good to fry in Teflon. And porridge is obtained due to the large volume of liquid, reduce it next time.
Natalia K.
Quote: annet-de
as in the recipe book
annet-de, I advise you to take recipes from the forum. Here recipes are proven and very tasty.
Masinen
Quote: annet-de

I forgot. the pressure valve is not tight, but rather loose and it is very easy to turn it or even pull it up a little. this is normal?
When there is no pressure, the valve moves so freely!

Shteba squeaks on the roast, that's right.

Well, the rest of the questions have already been answered)
annet-de
Quote: Sedne
annet-de, okay. Have you fried in a Teflon bowl? Stainless steel is not for frying, but it is very good to fry in Teflon. And porridge is obtained due to the large volume of liquid, reduce it next time.
Well, the set included only a stainless steel bowl. where to buy teflon - I do not know. reviewed the entire Internet. I will call the manufacturer on Monday.
Sedne
Quote: annet-de
Well, the set included only a stainless steel bowl. where to buy teflon - I do not know. reviewed the entire Internet. I will call the manufacturer on Monday.
Yes, it is sold everywhere, in ozone, maximum comfort, 003
Masinen
Svetlana, annette, it seems not from Russia)
annet-de
yes i live in germany ...
in general, again something is wrong ... I made goulash and everything burned again (((I did 40 minutes on the meat mode ... all the bottom is black ((((it turns out in a stainless steel bowl and you can't stew?)
Masinen
annet-de, everything is allowed!
But 40 minutes is a lot!
And there is little liquid, so it burns, or the sauce is thick.
annet-de
The sauce was thin enough. 40 minutes I don't know a lot or a little. But the meat was not soft. So chews and okay. I somehow expected more from a pressure cooker
annet-de
Quote: Masinen

annet-de, everything is allowed!
Until I noticed a difference with cooking in a regular saucepan. I have a good saucepan with a thick bottom, it stews well and does not burn. The only problem was time.
Masinen
annet-de, I sometimes burned at first, and then stopped.
And I fry in steel, fry vegetables in it too.
While the new bowl may burn.

Was there any meat or beef?
Natalia K.
Quote: annet-de
40 minutes I don't know a lot or a little. But the meat was not soft.
annet-de, 40 minutes for meat is a lot. During this time, it should melt in your mouth and you do not need to chew it.
Yesterday I put chicken thighs in Steba DD1 from the freezer. Pepper, add salt and pour 50 grams of water. On the meat with the valve closed, they cooked for me in 25 minutes. So, I am very delighted with MSM.
Masinen
I put the beef on for 40 minutes and the meat is soft, but the freshness depends on the part you are cooking.
kirch
I think that it is strange that the meat did not cook in 40 minutes and burned. I do not always pour liquid and it still forms liquid after cooking. Sometimes I even want it to be smaller.
annet-de
The meat was beef. Thin, slightly long pieces. I bought it already cut.
I hope I can wipe off the burnt. Tomorrow I will continue my experiments. I'll buy Tafelspitz and try to boil it. it usually takes 4 hours. Let's see what will be in the staff
kirch
Moreover, the chopped should cook faster. What kind of pressure do you use? And fill the bowl with water, stand up and everything will go away
Linadoc
And I have chakhokhbili today. In general, it took me 3 minutes (though my own ready-made tomato sauce). Here.
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Shtebochka cooked on "Meat" 0.7 for 20 minutes, 1.5 kg of drumsticks.
annet-de
Quote: kirch
Moreover, the chopped should cook faster. What kind of pressure do you use? And fill the bowl with water, stand up and everything will go away
Well, there was an automatic 0.7. I cook on it
Masinen
annet-de, and what temperature does it show after the end of the mode?
Linadoc, beauty, as always !!!
annet-de
Quote: Masinen
annet-de, and what temperature does it show after the end of the regime?
if I honestly didn't remember ... she squeaked, there were some numbers and some kind of timer ... well, I thought it was auto heating and cut it off right away. the valve opened ...
in general, I have everything on the run, there is a sorely lack of time - two small children, and in the evening, when I finally manage to put them down, there is no strength left for anything ...
looked at the list of recipes, everything is so tricky, sous-species, marinades, etc. ... I need something from the category - cut it, threw it in multi, ready.
annet-de
girls still have a question. Let's say I bought a piece of beef that is relatively soft. Is there an option to somehow "bake" it entirely in the staff, or just put it out, but like that in a piece? the same question about pork. I understand that you cannot achieve a crispy crust, but for these purposes I have a grill in the stove.
Natalia K.
annet-de, go to the 2nd page of the topic. There Masha roasts pork tenderloin.
Masinen
annet-de, and you have no friends who would have brought you a Teflon bowl from Russia?

It will be hard for you to get used to steel, in order to fry in it.

Actually, I would do this, first I cook beef under pressure.
Add some water.
Time depends on the piece.
Then I would switch to Roasting and fry.
Or vice versa:
Roasting mode, heat until squeak and fry from all sides.
Then cook the meat under pressure.I need to add a little bit of water.
Aunt Besya
Maria,
Quote: Masinen
I need to add a little bit of water.
and what is this for? So that it does not stick to the steel or is it necessary in any saucepan?
natushka

Quote: Aunt Besya
and what is this for? So that it does not stick to the steel or is it necessary in any saucepan?
So that the pressure builds up and the valve closes.
Aunt Besya
Clear!! That is, without liquid, the pressure will not build up ?? That's not the case in Kukushka. There I made, for example, boiled pork: I fried the prepared piece on all sides on frying, closed the lid, pressed the multi-cook button and that's it .. I wonder why? It seems like the same pressure cooker ..
annet-de
Quote: Masinen
annet-de, do you have any acquaintances who would bring you a teflon bowl from Russia?

It will be hard for you to get used to steel, in order to fry in it.
I will call the manufacturer tomorrow and find out how to order Teflon. well, I’ll probably swear at them at the same time .... I just really want to hope that spending 100 euros is not just for an ordinary saucepan ... my husband laughs at me anyway ... I wanted to make cooking easier, but it turned out how it happened ...
annet-de
Quote: Masinen
It will be hard for you to get used to steel, in order to fry in it.
generally frying is not a problem. The main thing for me is to extinguish well. but at the same time it was very burned ...
And the girls tell me please, is it possible to cook deliciously a piece of meat in a multi, without these sous-vid techniques and special troubles.
marina-mm
annet-de
Quote: marina-mm

annet-de, try cooking meat.

Meat according to the recipe of the beginning of the last century (Gasha)

Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Thank you. but there, judging by the photo, is also Teflon. until I no longer experiment with stainless steel and try to order Teflon ... and then I will try this recipe too. this is just for me)))) thanks!
Bijou
Quote: Aunt Besya
That is, without liquid, the pressure will not build up ?? That's not the case in Kukushka. ... I wonder why? It seems like the same pressure cooker ..
As far as I understand, the Cuckoo independently regulates the closing-opening of the valve, not trusting the owner. Decides that it needs to be closed or, on the contrary, to bleed off steam, then it will suit itself, regardless of the wishes of the owner.) Like some other pressure cookers such as Bork or Mulinex (Tefal?).

And at Shteba manual control. And there are two valves, one of which has two modes, open / closed, and the second protects the pressure cooker from unauthorized opening while under pressure. And now it must be raised so that the pressure starts to build up and everything works out correctly.

Well, further it is clear: no liquid - no steam to create excess pressure - no correct program execution - no blocking.
Sometimes it is enough to simply stir hot foods such as fried potatoes and quickly lower the lid so that, due to the sudden release of steam, the floating valve rises and locks the lid, allowing further pressure build-up. Hence the regular advice to put the lid obliquely - it is blocked even when not necessary.))
annet-de
give advice please bought a piece of beef. I want to boil "ala tafelspitz". you need the meat to be soft. put in boiling water? when to salt? I understand the water should be brought to a boil on frying. and then on what mode is it better to cook in order to make it faster? usually cooked on the lowest heat and 4 hours. set slow languor and pressure to 0.7?
Irina.A
On languor, pressure is not set, only time and temperature
Gadgetochca
Hurrah! Today my shtebochka arrived!
Even my husband liked it! He says throw out the Philips multicooker, otherwise it does not show how much time is left before cooking!
I twisted it, twisted it. And I'm afraid to cook ... With pressure ... Without instructions and without your help, I probably won't figure out what and how to do with these valves ...
Aunt Besya
Quote: annet-de

give advice please bought a piece of beef. I want to boil "ala tafelspitz". you need the meat to be soft. put in boiling water? when to salt? I understand the water should be brought to a boil on frying.and then on what mode is it better to cook in order to make it faster? usually cooked over the lowest heat and 4 hours. set slow languor and pressure to 0.7?
You can cook even in a cast iron, but some of the rules will remain unchanged:
-if you need tasty meat, put it in hot water
- if the goal is the most delicious broth - cold
It's simple
Bring to a boil on "frying", remove the foam, add everything that you do add according to the recipe (roots, spices, vegetables), then close the lid, valve and select the mode. I understand that it is important to "quickly and gently", then probably the pressure is 0.7 for 40 minutes.

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