Basics of use, questions and cooking times in the Steba DD1, DD2 pressure cooker

that for XL other bowls,

correctly others and more.

boxes are now scary to get

Zhanna, come on, it's scary, get it out and use it. The main thing is without stress, everything will work out))
Shteba is simple and reliable))

for XL other bowls

Others, of course. These ones: 🔗

Oh, thanks girls !!!
Masha, after all, after your video with the ham, I made this final decision on its purchase))) and there is a cover for Tescom. But hunting and use other modes)))
Okay, I'll try in the evening

[Jeanne]

Jeanne, I'm telling you, don't be afraid))
Just check the ring before closing the lid and that's it))
And so everything is very simple with her, which cannot be even easier.

Maybe a little bit with questions. But I read the whole topic, like I understood all the points

Hello! If I take dd2 basic I will lose a lot. The difference in price is 2700. After all, it will be possible to adapt something for a double boiler? And I don't need jars.

[natalisenok]

natalisenok, my own steamer is not very convenient for me. And to adapt - of course, it's not difficult.

What kind of steamer do you use? And then I have a steamer from another 5 liter mv, maybe it will work? Or what can you think of? Maybe there are those who have already invented something? On sale separately sold steamers from shteba, but as I understand it still needs a stand?

What kind of steamer do you use?

I have a double boiler - a separate appliance. And the steamer in Brand 37501 is very convenient.

[natalisenok]

natalisenok, I have a REDMOND RST-C50 steamer bowl. Very convenient not only for this multicooker.
Although, sorry, I use it in the 6-liter Staff and in the Stadler.

[Masinen]

Masinen, Masha, girls, disaster! I was making pilaf now - in a Teflon bowl. I fried everything cool - and in this bowl everything is very delicate, practically stewed. I put rice, water - Porridge 0.7 15 minutes - as all the girls wrote in the recipes. The program is over - the display shows 144 grams. I look - it rises! Up to 155! Then she went down. The pressure dropped - opened - great rice! I stir - and there instead of meat - coals! Not all meat, of course, but a lot! What did I do wrong? And, interestingly - all 15 minutes steam was coming out from under the lid, little by little. Neither Soup nor Meat - there was steam!

Posted on Friday 11 Nov 2016 11:51 am

My husband just tried it, he says, it's not burnt meat, it's onion! And in coals, but soft.

This is due to the fact that the lid is etched. If the steam came from under it, and not the figurine, which is relieved of pressure, then the silicone ring has moved, most likely. Therefore, it turned out to be normal frying.
If they immediately noticed or realized to open and fix the lid or ring, this would not have happened. I also had it two or three times, don't worry, with Shteba everything is probably fine.

[Fotina]

Fotina, Svetlana, and the onions burned out because of this? And not due to the fact that she raised the temperature right up to 155 grams?

Added on Friday 11 Nov 2016 12:55 PM

By the way, I thought about the steam, too, about the lid. When I opened it, the ring was inserted normally. And why does everyone write, advise - "would you open a cartoon?" How to open it if it is under pressure?

[anavi]

anavi, turn off, relieve pressure, then open.

[Olga]

Olga, and how much liquid was there?
It looks like you've got a bad rap somewhere.
Are you sure you closed the valve? And it happens, at first, that you can forget)

Yes, of course, the valve was closed. Liquid - 1 to 1.4 approximately. That is why the onion burned out all over, and the pan was barely washed? What about the temperature? Is that also because of the steam coming? After all, it shouldn't crawl up after turning off, right?

[Olga]

Olga, the temperature went up because there was no liquid left, it all evaporated from you.
But where, that's a big question.
No steam coming from their black valve while cooking?

No, just from under the lid.And I noticed that I had already cooked soups a couple of times, vegetables for salad - steam comes from the hole next to the black valve literally a few seconds before the countdown starts and the digital values ​​appear on the display. And that's it, out of nowhere and never! But ... after cooking, I open it - and the gum is all the time slightly displaced from the left side of the lid. And this time the steam went all the way from under the cover - and the elastic was all in place, fixed! I checked it specially, because I immediately thought about it. Now I don't know how to make pilaf!

this time the steam went all the way out from under the cover - and the elastic was all in place, fixed! I checked it specially, because I immediately thought about it.

Yeah, so she didn't sit flat on the bowl and that's why everything evaporated.

In theory, it can sit on one side, lower, because the lid rises a little.

In short, it was about the ring.
don't be afraid and do pilaf, just check the ring.

just check the ring

Thank you, I will certainly try it again. Let's hope...

Girls, now I decided to make sour cream. I put the jars of cream, poured water into the pan, set the temperature to 36 degrees,
cooking time 6 hours. After a while, the display shows 40 degrees and the countdown began, measured the water temperature - 28 degrees in total. The countdown should not start until the set temperature of the product is reached, or am I not understanding correctly?

[natushka]

natushka, It counts when the temperature of the sensor has reached the set temperature, and you set 36.
Everything is correct)
The display shows the temperature of the sensor)

The display shows the temperature of the sensor)

Mash, that's clear. But usually, when you cook with pressure, until the temperature rises (water boils, steam goes), there is no countdown until it is blocked. And here everything is cold. Maybe this is when heated. I have not measured the temperature before when heated, but here the sour cream sourdough in powder (I got a sachet) and according to the recipe must be poured into the cream warmed up to 36 degrees. So I immediately set the heating for 6 hours and the temperature, but I haven't closed the lid yet, that's why I noticed that the water is cold, but the countdown is on.

[Natalia]

Natalia, don't worry, everything will heat up to the desired temperature)))

Masha, thank you !!! I just thought it might have been a little longer to expose right away. But I did so, waited for the water to heat up to 36 degrees, turned it off, stirred the powder in the cream (in jars, they were immediately supplied with cream), turned it on again for 6 hours and closed the lid. I'll see what happens, I've never done it with powdered sourdough.

[natushka]

natushka, everything will work out. If 6 hours is not enough, it will be possible to put it on for an hour or two :)
I now most often make sour cream and yoghurts in Shtebe. I like the taste more

[Girls!]

Girls! there are frozen pancakes with cottage cheese in the freezer, you need to cook them in sour cream filling. On what program and how long can this be done at Shtebe? Maybe someone has already cooked.

[Natusichka]

Natusichka, I haven't cooked this and can't even imagine))
Maybe on Kasha?

[Natusichka]

Natusichka, if the filling is sour cream, then so that it does not curl, it does not need to be boiled, which means it is better to simmer for 90 grams. put.
If you still need a baking effect, then 120 gr.
But I would start with 90. Let me explain. If the pancakes are frozen, then they will deceive the sensor with their cold, and Shteba may start to burn too much, and the sauce will burn.

Girls, tell me. How to cook meat so that the crust is. It turns out like this - a piece of meat from the marinade, I put it in Shteba, I don't add oil, I don't add liquid, the Meat program for 30 minutes, pressure 7 - as a result, the meat floats in its own juice and like a boiled-stew, but I want , as if baked.

[Mayte]

Mayte, catch


Ham in a Steba pressure cooker bag (Tanyulya)

Maria, thanks, but in the package - I don't even know what it is. I need something simpler, maybe put meat on without pressure, I'm just learning how to cook food in general, I've never cooked anything in anything.

Posted on Monday 14 Nov 2016 8:52 PM

And, if without pressure, then for how long, a piece of meat from the marinade, weight 700-800 gr.

[Mayte]

Mayte, ahh thats the point)
Well, don't worry, learn, and I remember I couldn't, so I learned

Then try this:
Warm up Shteba on the Roasting mode, when the pressure cooker beeps and counts down, pour sunflower oil and fry a piece of meat from all sides, periodically turn it over.
We seal the meat with the help of high temperature and make it a golden brown crust.
Then, when fried, you can season with salt and turn on pressure, Meat mode.
There should not be a lot of juice, well, maybe there will be a little)

Try it !!

Okay, my option, I’ll go and do it, but can I use another butter - cream or ghee? Use a Teflon bowl, right.
But, in the oven I was taught in foil - the crouton turned out from meat, so electronics will help me - with your help!
Thank you.

Added Monday 14 Nov 2016 09:27 PM

Yes, I remembered, I fried cutlets (similarity) in Shteba, there was little liquid at all, then 5 minutes at 0.7. It is right? It seemed they were not raw.

[Mayte]

Mayte, butter can be ghee.
Teflon is better for you, but in general the temperature of steel will be higher.
But until you need to fry on it, otherwise it will stick and burn, God forbid)

Use Teflon for frying for now.

In general, it should have been juicy under the foil)
Maybe you can go to my YouTube channel, I have a lot of different recipes there and I tell and show in detail.

And, I go there, on your channel. I tried something not complicated, but alas, until it turns out edible, only I like to cook chickpeas. I read all the topics using the technique that I have, but the problem is that I don't eat a lot of things, and how to adapt the recipe - I also don't know what to replace with something. And there is little time for cooking, and now it is necessary to cook for three, I did not even suspect that it was so confused.

[Mayte]

Mayte, well then ask here, we will cook together))
Well, our girls will catch up and advise
By the way, and have seen the recipe for Beetroot with chickpeas, it turns out very tasty!
Can be made in meat broth.
Boil the meat in advance, then pull it out and add everything to the broth)
Try it if you like beets)

No, I haven't seen it, it seems, I missed it; I like chickpeas and beets, but if there are onions (most likely), can I not put them? I ask in advance so as not to distract later all of you and you. And yet, in soups they use "frying" in sunflower oil, I didn't like it, can you not put it? And increase the amount of other ingredients.

[Nata]

Nata, Thank you!

there is an onion (most likely), you can not put

You can not put it))

I didn't like the "frying" in sunflower oil, can I not put it? And increase the amount of other ingredients.

It is possible without frying)

Maria, can you please tell me, the FRYING mode, the preset time is 15 minutes, after this time I press the frying again and my time does not flash (there is no countdown), as if I had to dial the temperature, the time hung for several minutes, I didn’t wait anymore whether the countdown, turned off the mode

[Olga]

Olga, everything is correct, it should heat up and start beeping, then the countdown will start, about 3-4 minutes)

If the food is in the bowl, it can take a long time to warm up, and therefore the countdown will not go on the Fry. There it is necessary for the temperature sensor to record the temperature of the bottom of the bowl at about 170 degrees, but if the products are wet (meat, fish, vegetables, if they are raw), the moisture should boil away, only then the bottom will warm up to the desired temperature and the time will start.

Everything is clear, thanks, it’s just strange if it’s just fried, but you turn it on again (with a difference of a few seconds) and wait

[Olga]

Olga, it means I managed to cool down))
Until it reaches a fixed temperature, there will be no countdown.

[Masinen]

Masinen, Maria, the meat turned out as I wanted (I just forgot to add salt), there was almost no liquid, now I'm going to cook beetroot with chickpeas, thanks for the advice.

[Mayte]

Mayte, Uraaa !! I'm happy for you!!
It's just that in a pressure cooker you need to develop a different algorithm to get it right))

Yes, I didn’t expect such a result, I don’t think with the algorithm yet, it’s dreary for me on the stove, but I thought with the cartoons I pressed the button and was free, but of all that there is only Shteba, he prepares something edible for us, I am so happy that the meat is tasty cooked (even without salt)

Tell me who knows, please! I want to cook potatoes with mushrooms in ceramic cups. I can't find what mode and how many minutes to cook.

If the mushrooms are champignons or pre-soaked / boiled dry, then the time can be taken into account only for potatoes. Pour water into a bowl so that the glasses are half immersed and choose any program with a pressure of 0.7 (vegetables, soup, meat, porridge - it doesn't matter) for 15-20 minutes, so that everything is ready, or more, if a greater degree of readiness is required.