Multicooker-pressure cooker-slow cooker Steba DD2 / DD2 XL

And Beloboka means that DD2 is included normally, not necessarily the XL model?

[Andrei]

Andrei, not necessary
But if you like jellied meat, preferably I have XL, but sometimes I don't have enough Plus on the ozone the action on XL was cartoon + bowl for 8500

[Sedne]

Sedne, understandably.
Unfortunately, there is no such action anymore.

[Andrei]

Andrei, 🔗 how not?

[Sedne]

Sedne, oh. Exactly, overlooked ...

Well, in general, while the priority is in the speed of cooking and a slightly different taste is possible.
Thank you! Let's think about it yet.

The last question - if you adapt recipes from other multicooker, then what should be guided by?
For example, our extinguishing is 1 hour 20 minutes (by default), its own temperature regime.
According to recipes, they sometimes write that we cook in such and such a mode - 2 hours, for example.
Well, I also want to get a finished product according to that recipe, but in Steba.
By trial and error only? Or are there some principles?

[Andrei]

For example, our extinguishing is 1 hour 20 minutes (by default), its own temperature regime.

Andrei, I will write how I did. I really have DD1. I urgently needed to cook the legs in a short time. So I took them out of the freezer and washed them. Then I put salt and pepper in Steba DD1, splashed 50 grams of water. Close the lid and pressurized on mode Meat at a pressure of 0.7 cooked for 35 minutes. The legs turned out to be very tasty.
Everything turns out faster here. Not for nothing is it called a pressure cooker.

[Andrei]

I want to get a finished product according to that recipe, but in Steba

Andrei, if you cook under pressure, then the time should be halved. And for starters, you can just take what is set by default in a certain mode.

Thanks for the answers!

Damn, I already broke my brain.
For 2 hours I read reviews, reviews, here is a forum + others.
I understand intellectually that Redmond will probably be enough, but many praise Shteba.
Moreover, here they write with these valves - one open, then closed. You can't figure it out with a swoop.

The main thing, of course, is the taste of the dishes. Well, I can't understand if there will be any progress compared to a conventional multicooker.
I don't see any sense in frying in it, since the diameter of the bottom is still too small for dishes, for 4 people. It's easier in a pan. But what about pilafs, soups, just meat (like azu, goulash, etc.)? As here?
Well, maybe someone has an ordinary cartoon (or was), and now Shteba.

On another forum, they said that the minus of Shteba is that you can't open it until the end of the program, you can't see what you can't add seasoning there or there, if you immediately missed. I don't know whether this is a minus or a plus ..

What about MEAT? I'm a man

As a user of redmond m90 (for 2 years), I can say that the taste of meat is different! So I made a stew in Redmond, stewed for 5 hours, it turned out well, just a stew ... I made it at the headquarters under pressure on the Meat program in 1 hour, and to taste well poured stew ...
But the steam cutlets are as tender as there is)
I have not tried a lot yet, I have been using the staff recently. I'm happy. Redmond is squishy compared to Shteba, although it works well too. But I fused it to the dacha, there is no place for two units in the kitchen. Otherwise I would have left.

[abc26]

abc26, yeah, they correctly write that you can't open it, I often opened the lid in Redmond, and now the little hands are stretching, but you can't open it and look. and the lid is large. There is no container for collecting condensate in the head, there is in Redmond. But you will wash her figs ... Very narrow.
I like that the temperature in the staff changes in 1-degree intervals, in Redmond only in 5-degree increments. By the way, the lid cannot be opened if you are cooking on programs with pressure; on the program of languor + heating, you can not close it at all.

[Andrei]

Andrei, I also have the usual Philips cartoon and pressure cookers, I like this and that, I cook here and there. And from Shteba I'm delighted, Shteba is good to everyone
In any pressure cooker, you cannot open the lid under pressure, the protection is the same.

[Sedne]

Sedne, but is there any feature on which Shteba makes Phillips, except for the cooking time?

Damn, now you will think that I am here forwarded the Redmond Cossack)
But Stebu really wants to, but there are nuances.

Well, here I am comparing the possibilities point by point:
1. Redmond's multi-cook in 5 degree increments.
At Shteba, as I understand it, the temperature is regulated by 1 degree in some modes.
Well, in general, about the same opportunities.
Moreover, the only use of such non-standard temperatures in our family is ham. So here they are the same for us, I think.

2. Bowls here and there are non-stick and steel.

3. languor (soups, cereals) both there and there.

4. Speed ​​- The staff is under pressure, but is it necessary?

At an impasse in general Well, the truth and the price is 1.5 times different.

[abc26]

abc26, but do not make yoghurts and sour cream? It’s just there it’s important whether the temperature will be 35, 37 or 40 degrees .. 35 is not enough for sour cream, but 40 is already a lot ... The staff became my lifesaver. Well and not only. I personally like both, and the Redmond M90, and the staff. For me personally, the staff is more functional, you yourself decide how important this moment is for you.
And another bowl. I don’t know, you can buy a teflon-coated bowl to Redmond, but my own bowl with a ceramic, short-lived coating, it lasted for me for 4 months, then everything began to burn. The omelet cannot be peeled off. I began to put baking paper if something baked in it.

[Andrei]

Andrei, for me, the cooking time is important, jellied meat is 1.5 hours or 6, the difference is on the face, then I like baking more in the shtab, vegetables in 7-8 minutes for salad, broth for 30 minutes, this is beneficial, pilaf for 10-15 minutes, well, plus a set pressure 10 minutes somewhere, very quickly, for me, having a small child - shilopopa, a pressure cooker is simply necessary, plus in the staff, which I like, the pressure can be released manually, it helps a lot. Compotes are also only in Shteba, soups from cereals, but I like borsch more in Phillips, although they say that delicious borscht turns out to be languishing.

[abc26]

abc26,
And I already can't imagine my life without pressure - it's fast and convenient

[Andrei]

Andrei, here many have more than one multicooker (pressure cooker). Let's say I have three of them. Everyone plows constantly, although our family is small. Each of them has its own strictly defined functions. But, if the question arose that I can leave only one device, I would leave Shteba as the most functional.

[gala10]

gala10, Antonovka, Sedne, Venera007,

Thank you very much!
In the evening, we will discuss with my wife whether we need speed or not
Well, by and large, a little moved away from cooking in the cartoon, because the second courses are somehow monotonous.
In short, let's think about how a unit for the kitchen is definitely needed, but we will wait a little with the choice.

By the way, the original Redmond bowl is still alive and has never been changed.
Even cooking ham in a steel ham does not spoil it. True, we put a silicone mat on the bottom. But it is clear that in metal it is more reliable.

[Andrei]

Andrei, I can add that the steel bowl is eternal))

If in doubt, then think very well so that later it would not be offensive for the choice)

I also had Redmond, but I sold it, maybe better pots appeared, and better in every sense)

[abc26]

abc26, I know for myself success in choosing, the task is not easy.

[Andrei]

Andrei, good luck! I hope you make the right choice!

And everyone has forgotten about bread!

Yeah, and the pies in it fried amazingly! Just a cross between fried and baked.

Yeah, and the pies in it fried amazingly! Just a cross between fried and baked.

So so so...! And from now on, more details please! I just dream of making pies, but there is no oven. Can you find out the recipe and modes?

Girls, can you please tell me the recipe for vines in a stem?

[Dmitriy]

Dmitriy, oh, is it not an option in the oven?

Light, so Dima writes that there is no oven ...
Dima, I knead the dough in a bread maker, 700-800 grams of flour, preferably with milk, I put three tablespoons of sugar, mine like pies with unsweetened filling (most of all we love cabbage-egg) with a sweetish dough. Recently, my husband sculpts more often, and he also fries, on Zharka, for 7-9 minutes on each side. In one tab, 4-5 pies are obtained, a long time, of course, but much tastier than in a frying pan, and there is less oil.

[Marina]

In one tab, 4-5 pies are obtained, for a long time, of course, but much tastier than in a frying pan

Marina, and the lid does not need to be covered?

Yes, we cover the lid, then obliquely, then with the valve turned. And then the fever goes away.
Again, they look like fried, but like baked. Delicious.

Dmitry, try this lazy lasagna recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=67401.0

Light, so Dima writes that there is no oven ...

Oh, for sure, I wrote and read only the last sentence from the phone.

[Marina]

Marina, thank you very much! Don't pour oil into the bowl?

And lazy grazing, like everything else "lazy", is not to my liking. I would use an active recipe ...

We need a little oil. Sorry, I somehow forgot to clarify.

And lazy lasagna, like everything else "lazy" is not to my liking. I would use an active recipe ...

Here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390641.0

Hello again!
I asked on DD2 about Belobok. Does the ham maker enter the multicooker in a horizontal position so that the norm lid closes?
And then I saw a photo where Taskoma stands exclusively upright and is covered with a second bowl from the multicooker on top.

Girls, I came to cry
They've been fixing my shteka for 3 weeks
Well, what a disgrace, after the repair, I hope the warranty will be extended

Maybe after I cry, they'll call from the service.
Well, at least some certainty, I would have bought a new chtoli.

I can't cook some dishes anymore. Yesterday I walked past the beef and the turkey in the store, swallowed drool and remembered the little bit.

Although I can cook a ham, I have a gorgeous pan, and that's a joy

[abc26]

abc26,
I have Beloboka and DD2 is usual - I cook the ham horizontally, the lid closes

Here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390641.0

Lenochka, please tell me how to adapt this recipe for Shtebochka? How would you cook at Stebe?

Light, so Dima writes that there is no oven ...
Dima, I knead the dough in a bread maker, 700-800 grams of flour, preferably with milk, I put three tablespoons of sugar, mine like pies with unsweetened filling (most of all we love cabbage-egg) with a sweetish dough. Recently, my husband sculpts more often, and he also fries, on Zharka, for 7-9 minutes on each side. In one tab, 4-5 pies are obtained, a long time, of course, but much tastier than in a frying pan, and there is less oil.

Marinochka, how many minutes do you put on the Frying program at once?

[Mila1]

Mila1, Lyudochka, all 30 at once, then add, if necessary.

I have Beloboka and DD2 is usual - I cook the ham horizontally, the lid closes

So under pressure? Which mode? At what temperature and how long? Mine will arrive on Monday, getting ready!

[Mila1]

Mila1, Lyudochka, all 30 at once, then add, if necessary.

Marinochka, thanks !!!

[Alexander]

So under pressure? Which mode? At what temperature and how long?

Alexander, for ham you need a temperature of 75-80 degrees. At this temperature, the pressure does not build up. So all this economy is simply covered with a lid. Cooking time - according to the recipe.

I asked on DD2 about Belobok. Does the ham maker enter the multicooker in a horizontal position so that the norm lid closes?

In Stebs DD2 XL (6 liter) Beloboka comes vertically. Truth is a tutel-in-tutel.
The lid closes - as it should.

"Vegetables" 0.7. VALVE CLOSED. Cooked for steam, in the basket - vegetables alternately.
Sprinkled peeled potatoes with salt. Not water, just potatoes.
At the end of the process - at the bottom of the bowl (stainless steel) - everything is dots, whitish specks.
Laundered.
What was it? Is salt the reason? Does everyone have it?
Thank you

At the end of the process - at the bottom of the bowl (stainless steel) - everything is dots, whitish specks.

This was discussed. At first, many have it. Then these spots disappear by themselves.

This was discussed.

I have not read all the pages yet.
Are these heat changes in / on the stainless steel cookware?

Then these spots disappear by themselves.

Wipe off with a soft sponge.

In general, thanks to everyone for the advice, but we decided to take Redmond all the same. Of course, I would like something new, but the price outweighed the speed of preparation.