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

[Rick]

Rick, Zhen, don't wash them in the dishwasher, it's ceramics ..

Thank you, Mash, I knew that you would be the first to answer.Toka hoped that you can still

Why not? My tea cups?

I once washed a ceramic sugar bowl in the PMM. Ceramics is a porous material. All these pores were so saturated with water that then for two months I tried to dry it on a heating radiator. It became unrealistic to store sugar in it. In addition, the ceramic may crack at high water temperatures. The instructions for the PMM say that it is not recommended to wash the ceramics.

Buckwheat 1: 2
Fig 1: 1.3

Mashulya, is it true that buckwheat has more water than rice? In life, I do everything on the contrary. So, as you say, I'll cook buckwheat. Your word is decisive

Mashulya, is it true that buckwheat has more water than rice? In life, I do everything on the contrary. Now, as you say, I'll cook buckwheat. Your word is decisive

Everything is exactly as I wrote)))

Everything is exactly as I wrote)))

I could not stand it, I cooked it without waiting for your answer (I supported the supper) I cooked 1: 1.5. 1 minute on Kasha, I did not relieve pressure, as you taught. It turned out great! But I made a conclusion for myself - I must try to reduce the water to 1.3 for a side dish. But how simple porridge, I will do as you do. Thank you, Mashenka, for your advice

[Alexandra]

Alexandra, and you cooked buckwheat?
1: 2 makes crumbly buckwheat for garnish.
And if you spread the porridge, then you need more water.
Maybe you're used to pouring less water.
And I always cook 1: 2)

Yes, I cooked it for a side dish. We love to have seeds. So I made a conclusion for myself - 1: 1.3. The main thing is now that we need to understand. In the cartoon, I cook 1: 1.5, but here it is a little different in the cooking.

Girls, baked a biscuit apple pie tonight this recipe... But in Shtebochka. First, 20 minutes (a lot, it takes 15 minutes) at T = 120 * C, then poured the biscuit and baked at 115 * C for 40 minutes. It turned out great! Magnificently, everything is baked, height 6cm. Here is:

[Linadoc]

Linadoc, it turned out very nicely!

today I finally got to my ddshka second) the first difference from the first, the stainless steel bowl in the new one seemed lighter, weighed it, and yes, in the new bowl it weighs 607 g, in the old 798 g, the error in the scales is possible in the new multitude it is 200 grams lighter, I don’t know what it affects yet, but I suppose that in the new mode, the frying will weld harder.
Yes, I decided to boil a non-stick bowl in a new one, in an old aluminum one from a new pan, steam mode for 10 minutes, the valve is open, the water boiled 2 minutes earlier in a new one, the temperature with the non-stick bowl was 113 when the program ended, in the old 125. Here

Have you added DD2 to the "My Technique" section yet?

I noticed a difference too. In DD1, after boiling the soup (a full pot), the pressure was released for 1 hour, so that the lid opened itself without my help. Here the temperature drops faster. After 30 minutes, the lid opened.
I have already tried to cook the soup in two stages. I was very pleased with this opportunity. Made according to Masha's recipes. Only at 102 * I had a quiet boil for 15 minutes. And then, being in the room, I heard such a loud noise, for some reason it began to boil and steam poured from the valve (I left the valve specially open so that the lid would not block). I had to remove the lid to calm the boil. I'll try to put a little less degrees.

In DD1, after boiling the soup (full pan), the pressure was released for 1 hour,

this is something new in cooking
Masha, do you also reset the hour in DD1?

Hello everyone! Today I baked this 🔗 from Irina-Vernisag, 50 minutes at 110 °.
The photo is only like this, when I turned it over, it fell apart, well, very tender. I'm going to give Irishka a plus sign.

[Vasily]

this is something new in cooking
Masha, do you also reset the hour in DD1?

Laris, Ukrainian Shteba 1 I model we work a little differently.
My DD1 had everything ok))
More precisely, it was not, but is.
By the way, I will not sell it, I really like it.
I am using two Shtebs.

Vasily well super !!! Well done!

Masha, do you also reset the hour in DD1?

In my DD1, it is reset somewhere at 95-98 degrees, it turns out somewhere around 20-30 minutes I did not specifically detect

I have, like you, but others most likely have a sticker in Russian on the first Shteba.

me if you can!
I have a compote in the first one, so 45 minutes have already passed, the temperature is 93 degrees and the valve is still closed!) but I got used to setting it in advance because of the multicooker and I’m not in a hurry, but it will taste much tastier for me, and the small one asked why I had not cooked tasty compotes before, but now they are delicious, although everything is also))

Well, the stems are slow for Ukraine. I just wrote it in comparison. The difference is very noticeable when relieving pressure. Although it didn’t bother me, it’s just necessary to set the cooking in advance so that the family doesn’t start lunch for dinner. But I added my darling. The husband did not allow to leave both, there is really nowhere to put. So 6 pieces, 7th banned. Although I'm waiting, maybe a six-liter for jellied meat will appear on sale. Then I will search for a new home.

Today I cooked a pickle pot with an almost full pan, I stood on the heating for 30 minutes, the temperature was 93, but I did not open the valve. She turned off the cartoon, and soon the lid unlocked. I cook the soup a second time, I cooked the compote, but at 98 it is not going to open

Today I cooked a pickle pot with an almost full pan, I stood on the heating for 30 minutes, the temperature was 93, but I did not open the valve. She turned off the cartoon, and soon the lid unlocked. I cook the soup a second time, I cooked the compote, but at 98 it is not going to open

Why wait until it unlocks itself. At 93 grams, the float holds residual pressure. Those same pressure is not there. You just need to turn the valve to the open position and that's it, in a second the lid will open.

No, Mash, even at ninety degrees, my pea soup is still boiling. Well, it soars, of course, if you open the valve. Therefore, the term "residual pressure" is definitely not for this case.)) Maybe the inside of the soup is no longer 108 degrees, but still above a hundred.

Why wait until it unlocks itself. At 93 grams, the float holds residual pressure. Those same pressure is not there. You just need to turn the valve to the open position and that's it, in a second the lid will open.

Masha, I know that the pressure can be relieved forcibly, but at 95-98 you cannot do without a napkin))) And at 93 it is possible, but it will surely pshiknet) When there is time, I will observe at what temperature the valve will fall.
I still have a question then. When I press the shutdown button so that the heating does not work, dashes appear. How do I know the temperature?

And when I ordered my first Shteba, I read the forum and came across a very useful piece of advice: To slowly release the pressure, slip a kitchen knife under the valve. Now I always do that. Thanks to whoever came up with this! The spray does not fly in different directions, it slowly hisses to itself. When it stops, I slip a bigger knife and bleed it again. Very comfortably.

[A-liona]

A-liona, no way, just turn on the heating again)
Ell, I also do this periodically

And I slip a toothpick))

And I plug))))

and I tried to bake a ciabatta. For the experiment, I made flour out of 200 g, threw it into a preheated bowl without paper (I bent it in half, but I didn't straighten it anymore). She baked for 25 minutes at 130 * C, the last 12 minutes under a lid from AG 205 * C Low. Conclusion - you can safely do it from a full portion (400g), but throw it off on paper or immediately form it in a bowl.

My Shebochka also arrived, until I used it - I'm sick. Orders were in maximum comfort
You bastards! They sent a bowl with a ceramic coating, scratched at the bottom (I ordered it additionally for Sheba). Here was the idea to organize delivery to friends in Moscow, and not immediately to St. Petersburg, they would have checked did not accept the defective
Girls and boys, tell me what now? Should I send the marriage back to Moscow at my own expense or what? I have never ordered anything from afar, there is no experience.
Disgusting, honestly! What, you can't check it before sending the product? There is not a small, inconspicuous marriage ...
How many recipes there are already, I will experiment (so far only in a metal bowl)! Thanks to everyone who shares their deliciousness!

I also order from ozone. Shteba also came not in perfect condition, but I was already tortured to make returns, all the more I gave my pressure cooker to my mother, so I left Shteba. I also ordered an additional bowl, but with a Teflon coating, and handed it back. I bought it from us in a regular store and also only the second time. And, as I understand you)))), every time I am surprised, they really can't check! Moreover, even in the comments to the order, she asked to check, everything is useless.
And why do you need ceramics, do you have cups?) Is that the porridge is delicious)

I'm just wondering ... her step is 1 ° C, but the error of heating elements is on average 2-3 ° C. Mashun, you haven't checked it, how exactly does she keep the temperature?

Checked.
Oscillations are about + \ - 1 degree with a liquid medium. And when baking, the temperature runs on the display. But these are the readings of the temperature sensor, and in the bowl the nominal temperature.
+ \ - 5 degrees.
This does not affect the baking itself, because the time is short, so the temperature runs.
For example, if we put 38 grams on yogurt, then Gteba heats up and then lowers to 38 grams, they equalize the temperature for an hour, then the remaining 5-6 hours will be 38 (+ \ - 1 degree)

Man, here's a temperature test
https://Mcooker-enn.tomathouse.com/in...949.0

Starting from 22 minutes until the end, the temperature on the display is 40 g
When the pressure cooker turned off, I measured the temperature of the water in the bowl, it corresponded to the temperature value on the display and was 40 grams
Conclusion: there are no deviations !!! The pressure cooker keeps the temperature exactly in the degree !!!!!

Here. ... ... and I purchased DD2.
Here you have a lot of enthusiasm - bought it. ... ... and it seems that there are reviews in Yandex. ... ...
Well, I still don't understand - maybe the first Shteba really works stably in the range of +/- 1 gr., But my DD2 on yesterday's experiments with yogurt showed itself in complete profanity at keeping the temperature.

Here's what happened.
I poured 1.5 liters of milk and put it for 12 hours - 38 g.
During the first hour and a half, the temperature on the scoreboard ran from 37 to 50.
The "insides" were a bit inertial, but they also ran in the 38-45 range.
Finally, it seemed to me that the temperature. ... ... froze. ... ... somewhere around 39-40g.
Poured in yoghurt leaven "Evitalia".
And since it was already by midnight - he left Shteba on arbitrariness - until morning.
Then (in the morning), about two and a half hours before the end of the given procedure, he continued:
the scoreboard held 37 grams. - and this was from the beginning of my morning observations - about 40-50 minutes.
I even relaxed a little - well, I think. ... ... probably . ... ... norm.
And the scoreboard. ... ... suddenly (with some kind of frenzy - as it seemed to me) it crawled up and in a few minutes it ran to 49.
After a minute or two, the temperature began to slowly move down.
I looked under the lid: the insides had just moved to the beginning of the "yoghurt consistency".
And the temperature inside !? ... ... ... measured. ... ... here is my sadness: 44.5 degrees !!!
Half an hour later: scoreboard - 38, inside - 41.
Half an hour before the end of the set hours: finally, yogurt "seems to be" formed - and I need it without excessive acidity - and I. ... ... turned off Shteba - at a temperature inside 39, on the scoreboard 37.

What else I would like to say: I have a Redmond 70 - he does not have such a step of 1 g., And the lower limit is 35 g.
But the temperature set at 40 degrees. for yogurt, after 15 minutes it keeps strictly somewhere around 40.5 grams.throughout the entire fermentation period - I make excellent yoghurt in 6 hours.

From Shteba, in fact, I needed this temperature range from 30 to 40 degrees in increments of 1 g.
Plus / minus 1 gr. Would you like me very much?
What do you think ? What to think?

P.S.
In some of Mart's multicooker, the temperature was declared from 30 with a step of 1 gram. - but my calls to the "theirs" tester-chef denied this "strange-by-mistake-advertisement" - the lower limit is still 35 grams, and I did not find any normal reviews.

And I can't get baked goods in Shteba.
Now baked a cake on condensed milk, it didn't rise at all. Kneaded yeast dough, is in the refrigerator, I think we can turn on our Marusya?

I still have a question then. When I press the shutdown button so that the heating does not work, dashes appear. How do I know the temperature?

What for? Well, turn off the heating? When the temperature drops to the moment it starts to "warm up", that is, to 70 grams. by default, all the fun will end anyway.

In fact, with a full bowl, the heating is idle for an hour and a half, probably. All his work is to show the temperature. But you can turn off the standard one, set your own with 30 degrees and watch further, but why?

[kolobashka]

kolobashka,
Varyusha, I haven't baked a cupcake yet, but wheat-rye bread, it turned out very good on languishing +

Alexandra (Andreevna) and at what temperature was the bread baked and how long? I tried 125 degrees', stood absolutely damp for 20 minutes, then 135 degrees for another 15 minutes, the bottom was not baked. I had to go to work, put it on the fry and then baked it. I have tasted no more in vexation. +

And mine today ... did not turn on ...
I checked the connection cord.

[irina23]

irina23,
Ira, 130 * 1 hour 05 minutes. And when baking, under no circumstances open the lid. The algorithm is roughly as follows: kneaded, put in a non-stick saucepan, turned on the heating 35 *, let the dough rise. It doubled and turn on the languor + 130 * After the end of the program, I turned it over with the other side and again 130 * 15 minutes, so that the top would not be pale.
gala10,
Galya, how is it? It's a shame how. Maybe let her stand in silence until tomorrow, maybe her brains will wake up and everything will be normal,

Thanks Alexandra, I'll try. I bought a princess and baked flat cakes in her instead of bread. The taste is different, please.

It was like that for me, but with a different slow cooker. The service changed the fee and everything worked.

[Maria]

Maria, Thank you! The morning is wiser than the evening, I'll think about it tomorrow ... But all this is extremely unpleasant. I don’t know yet what to do and where to run. She worked for exactly two weeks.

[gala10]

gala10, Gal, everything happens, maybe it's a technique.
So don't be upset. It will be exchanged for you, I think so.

[Victor M.]

Victor M., not a dozen times fermented cottage cheese, sour cream and yogurt in Shteba (from the “Laktina” ferments and re-fermented them). Everything always worked out great. No complaints at all. I don't even know what to assume in your case.
Galina, sooooo sorry. This is really a blow

I also have a fever when cooking yogurt on the display. But the end result is great. By the way, I noticed that a larger volume of poured milk gives a better result. The code was set from two liters, there were peroxides-underoxides. With three liters it is much better.

I also make kefir every night from Vivo. Everything was fine until today. Milk used to be barrel milk or "Amka" Ryazan, and yesterday I had to buy pasteurized milk under the name "People's" manufacturer Ryazan. The horror, what did they add there - the kefir did not ferment even after 10 hours. So milk also plays a role.

[Victor M.]

Victor M.apparently, the function of preparing yoghurt has been tested a little.
I can write, as a tester, the temperature on my copy is over 2 degrees
Those, I put 33, and I have the final one, I draw your attention to the fact that on the scoreboard, 35 gr.
I did not measure inside the bowl, but I see that I will have to do it.
Yes, the less liquid is poured, the more the temperature will jump on the Scoreboard.
As Marina wrote, I confirm those.
Therefore, I made only kefir in a bowl, and yogurt in glasses

[Victor]

VictorDid you get yogurt? I read, read, and did not understand. I have DD1. The temperature also jumps, but this does not affect the taste

Question: What kind of staff do you have?

I have DD1 (10 months) and DD2 (3 weeks). I have no time to sit with a thermometer - 2 jobs, a household, a large family. I am stating the result. In fact, I can assume that 1 degree does not seem to heat up, but this does not affect the result. What I want to get is what I get. Intuitively I set it 1 degree higher - kefir is not 38 * C, but 39 * C. It's not a question. What is the problem?

I decided to test both stems on heating ((we make yoghurt on it). I poured water from a tap of the same temperature and set the heating temperature to 33 degrees (I put yogurt, sour cream, etc. into water at night, up to the shoulders of the glasses, so that until the morning The initial temperature showed 21 °. After 5 minutes the display of both was at 54 °, after 10 minutes at 49 °, after 20 minutes at 42 °. Replaced the temperature of the water in the bowl in both at 32 °. that is, both models on This program goes step by step.BDD 01 I make fermented milk products all the time, in DD2 I did it once, but I got the same result. I tried another soup mode, pressure 03, both went exactly the same, the pressure and temperature set when turned off. The float at dd1 opened at 92 °, in dd2 at 88 ° So it turned out for me.

I already changed the third Tefal with a small surcharge for a Redmond 70 multicooker - to my incredible surprise, it kept the temperature in its 5-liter bowl (and in all its places) just perfect: about 40.5 degrees - neither higher nor lower - even did not go half a degree.

Not for the sake of dispute, but for interest. )
Now I put the compote to cook. The bowl is almost full to the brim. After half an hour, I take off the lid and put in the thermometer. And the temperature inside the liquid is displayed to me with a range of around 10 degrees. That is, I drive a probe in volume and observe numbers from 77 to 90 with a tail. How does it feel? Moreover, half an hour before that, the thermometer steadily demonstrated 4.3 degrees in a carton of milk from the refrigerator door, plus or minus one tenth.

Somehow, until now, I assumed that the water warms up more evenly, although it is not clear where I got this from.