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

[lana light]

lana light, well, you never know And suddenly! It was necessary to clarify.

smoked bones with potatoes

I really wanted to ... where else to get these ribs ...

where else to get these ribs ...

By the way, a question! I see them already either smoked or somehow cooked, never seen raw. Only on the market?

With us, in this regard, it is still normal. There is a farm meat shop just 200 meters from the house. And amazing brisket is almost always on sale. But only pork.

[Deana]

Deana, Dina, we sell ribs in stores, for example, in the Metro.

[Masinen]

Masinen, raw, huh? Not smoked, just ribs? The metro is far away, but for the sake of this you can go as you feel like it, thanks for the tip!

Added Wednesday 22 Feb 2017 01:45 PM

farm meat shop

Hmm, you need to see this! Not nearby, but I saw this kind of shops in the city, maybe the truth is there is more assortment in them.

[Dina]

Dina, yes, uncooked vacuum packed.
Here are straight raw and without any supplements.

[Masinen]

MasinenThank you, now at least I know where and what to look for, vacuum, metro

Girls, please tell me - simple and xl differ only in height in size? Or proportionally?
Or owners, please write down the sizes of your stems if it's easy for someone?
And how would you still understand xl worse than simple, or not? There are reviews on the net that it is a big one with jambs .. I would need a big one, but if it is really worse than a small one, I will take a small one ..
Please help me decide :)

[Neo]

Neo, differs only in height.
I have dd2, xxl according to our reviews on HP - the quality is good. And marriage can be caught everywhere, you can exchange it

Julia, thank you! And how many cm does not you know?

I thought about taking it on ozone, the price is great there now .. But I don't know how it is with the exchange-return ... I would like to avoid unnecessary gestures ..

[Neo]

Neo, Valeria! They differ in size only in height. Everything else is the same, the cover is the same. And about which is better, which is worse in quality, hardly anyone will tell you. In general, there are very few complaints about Shteba. I have a regular Shteba DD1 and a large DD2XL, both work great. The fact that the quality of a well-established product from the Chinese can deteriorate over the years is no secret to anyone. But very rarely does anyone refuse Shteba. I don't know where you live, but Ozone, in my opinion, sends everywhere. And on Ozone, if you get a joint, it's not a problem to return it. And this extra 6th liter is very useful!

Elena, thank you! I am in Moscow, so if the service is normal, I think I can change it .. And I really need the sixth liter, because the family is big, and 5 liters. my cup is always something that the thread does not fit, just one litry is just not enough, or even halves :))

Added on Thursday, 23 Feb 2017 13:18

Oh. Now I looked at ozone, and for xl there is a Teflon replaceable bowl, and for a small one it is ceramic .. What do you think is critical? Teflon is straight, well, I don't want to at all: ((They are generally ceramic 6 liters? Eh ...

XL height = 32.5 cm with the handle height and 27 cm from the table where it stands and up to the point where the handle could be cut off. I don't know if I wrote it clearly.

Added Thursday, 23 Feb 2017 13:19

Pottery happens, maybe you looked inattentively. Only Teflon is much better!

It's not a problem to change on Ozone, especially in Moscow.
Teflon bowl is better, more functional

Thank you very much!!!

And what can be done in Teflon and not in ceramics? (I just didn't have a ceramic one, I thought it was the same in terms of functionality, just more durable than Teflon)

[Neo]

Neo, in ceramic it begins to burn over time, and Teflon is almost eternal.

[Neo]

Neo, Valeria! Honestly, I don't remember what shouldn't be done in ceramics, but ceramics quickly loses their non-stick properties and everything starts to stick to it. Girls seem to use ceramics for baking. But in Teflon, everything bakes well. Take teflon, you will not regret it.

And what can be done in Teflon and not in ceramics?

Ceramic after about six months of operation loses its non-stick properties. And in Teflon, you can bake and fry without problems.

Girls, I have experience of communicating with two XL Stebs - old and new. Mine quietly and silently automatically goes to heating, as expected. Mom's heating is set in advance. This idea of ​​the developers seems to be implemented normally (heating works), with the exception of a small nuance - at the end of the main program, Shteba drops pressure sharply, that is, he hisses a little and "spits". If heating is not set, this does not occur. As if this moment is included in the program, or am I mistaken? Does anyone have this?

at the end of the main program, Shteba abruptly drops the pressure, that is, it hisses a little and "spits"

Wow. I'll sit and listen. Logically, in order for it to relieve pressure on its own, the valve must be electronic and controlled by a chip. But then the cover would be different. And they say that the cover (including the valve) is the same on all models.

She also sat side by side
So far, I can't even imagine how it is possible to carry out automatic pressure relief in the staff.

If the valve "hisses and spits", logically, the pressure is not released, but is excessively recruited above the prescribed 0.7 b ...
The valve releases excess pressure when its weight is no longer able to contain the onslaught of excess pressure. Normally, he does not hover and does not spit, unless, of course, he stands crooked ...

If the valve "hisses and spits", logically, the pressure is not released, but is excessively recruited above the prescribed 0.7 b ...

Yes, this is the first thing that comes to mind.) But the question is bewildering - why is Shteba frightened, with the selected heating, suddenly accelerates the temperature at the end of the program to such a level that the valve opens abnormally?

The shank of my defender, though purchased, miratorg, meat 60 minutes, 0.7 bar, 20 minutes oven at 230 gr.

Added Thursday, 23 Feb 2017 9:31 PM

In the context ...

[Neo]

NeoValeria, I have already told here about my epic with Shteba XL. I took it on Ozone. I got a marriage, but they changed it very quickly. A courier arrived, took the old one and brought a new one. So this will not be a problem. As for the bowl: the girls said correctly - take the Teflon one, it's cool! I have a ceramic pressure cooker in my other pressure cooker, it became creepy to stick over time!

[Yarik]

Yarikwhat a ruddy shank! And, for sure, delicious! I also took the mirotorgovka a couple of times, although I did it completely in the oven.
And I made pork for my husband, such tender meat and delicious! Marinated in vacuum for 4 days, then 7 hours at 64 'degrees. I didn't even fry, they had a hot dinner.

Hello everybody! I often come to read you. Well, in the end, I ordered a pan on ozone XL + as a gift for my wife on March 8. I hope you enjoy it. Thanks to this forum
PS With all the discounts for everything came out about 7950r.

Girls and boys, share how they fight O-ring odors. And then yesterday I baked a pork knuckle, and it is with garlic, horror-horror smells like gum.

We start a second one.)) Or a third ... Or, in extreme cases, do not close the lid during idle time so that the elastic remains in the air.
It is also useful to throw it in the dishwasher or just wash in company with the dishes in the sink.

I soaked the gum of my land life from the smell of stewed cabbage in a solution with soda, then washed it, and just washed it, coated it with a sif and left it for 5-7 minutes for a short time, then washed it off

I have rings too, I lost count ...
The most amazing thing is that of those rings that I have for "odorous" dishes, the very first ring from the Mulinex skommul stinks the least. It is made of gray silicone (you can't confuse it even without painting) and nothing is done to it! T-t-t !!!
By the way, another ring itself was painted over with something tomato-containing and now it is red, also noticeable ...

She drowned lard from interior lard in her Shtebochka. Unfortunately I don't remember who I stole the recipe from, but thank you very much for the recipe. I had 1,700 interior lard, I bought it quite by accident on the market (they haven't sold this for a long time, and there are no private traders with meat) The lard is clean, odorless, but I soaked it in water for 12 hours, drained the water 4 times and drowned it in Shtebe. + 140C 50 minutes.
She poured almost a glass of water to the bottom, fat on top. The countdown began in 10-15 minutes, although it began to actively gurgle literally immediately. In general, everything took about an hour, periodically I mixed everything, especially at the beginning. The output of the finished lard turned out to be about 1.5 kg, since I punched it with a blender at the very end, the lard turned out to be larger, and a small bowl like cracklings. Well, it's very tasty to do everything on lard, and you need a little at all and fry the vegetables for the first and potatoes and dough. Next time I will make lard in lard, and with cracklings, and with onions, if I find lard that is not so expensive.

[liusia]

liusia, and at the very end did the water remain at the bottom? Or, if the water ran out, when did you notice its absence?

[Lena]

Lena, there was no water, I don’t remember exactly, I didn’t pay much attention, the water boiled away, you can tell right away. She did not gain pressure for a long time, she poured a lot of water, or rather a glass, but after all, the bacon was soaked in the water and therefore it took so long, but it gurgled as soon as the water boiled away, and stopped gurgling, and the lard was so quietly heated. I really liked this process, the main thing is that quickly, you do not have to stand over the pan. Shtebochka will do everything herself. The lard turned out to be very tasty, I didn’t expect it to be that way. Somehow back in the Soviet years I tried to make lard on the stove, but either lard was not like that or there was little experience, but I did not like it at all. Now I put the bread down and put lard instead of butter. I'll try how it goes.

[liusia]

liusia, delicious bread on the lard. We bought some of the pig here, I melted the bacon, I cook everything on it.

Girls, tell me, pliz, I put milk porridge here for the first time to cook (usually with a mixture of milk and water) and after the pressure was set, something even began to soar from under the lid and from the valve it was simply steamed, is that normal? The valve is closed and directly from it sprays a powerful jet of steam. I was somehow scared

something even began to float from under the lid

Try to press the lid from above, it somehow helped me. If it does not help, then as an option, the gasket may have shifted.

[Gingi]

Gingi, pressed, soaring became even more. After a couple of minutes, the flow decreased, I now think that this milk was boiling and tried to escape. After removing the lid, the bowl was almost all in porridge along the walls, which means the milk was rising high. And I only cooked 1 portion, I would have laid two, and it would have flooded through the valve. As soon as people cook these same milk porridge?

Today I made yoghurt from milk 3.2 and activate it natural. I put it at 6 o'clock at 39 degrees + a delay of 2 hours (so that it was ready by the morning). She did not heat the milk, but immediately mixed it with yogurt and poured it into a jar, covered it with lids and started the program. The result is thick yoghurt with a great taste.

[Deana]

Deana, what pressure was set, 0.7?
I only cooked porridge for 0.3. No shoots.

Deana, what kind of valve are we talking about? Did Black really stand firm? It shouldn't be like that, I showed pictures where liquid hercules in stainless steel on pure milk and without oil did not rise even a centimeter from the level.

The fact of the matter is that black! That is, it began to hiss, as always when heated, then the valve closed and steam immediately poured out of the black one. Straight stream as dense as from a steam locomotive. for about two minutes it boiled like that and hovered a little from under the lid, then subsided. I understand it was just when the milk was boiling. What went wrong there, I don't know, but the picture was scary
Yes, I remember reading that milk does not run away, mine wanted to run away. I did not understand the reason, the milk is fresh.

Added Sunday, Feb 26, 2017 4:09 pm

Deana, what pressure was 0.7?
I only cooked porridge for 0.3. No shoots.

Yes, 0.7, in the recipe the author wrote about 0.3, but then noted that in the usual mode of 0.7, the porridge also works great. Well, I started it on the usual mode. I'll try, of course, and by 0.3 now, I liked the porridge.
By the way, in the recipe it was cooked in a steel bowl, I also put it in it - it stuck a little to the bottom, I'm thinking of trying it in Teflon now.

And I'm just afraid to cook milk for 0.3 .. I say right away - and have not tried it, so I can not be a guide. But it still seems that if it is too quiet to boil (and soar in turn), the valve will close at the wrong time, because all the steam will have time to fly out into the hole. And our voltage is often low and Shteba, instead of his legal 900, can even give 630. Yes, that porridge will dry out sooner than it will gain pressure!

Why is milk porridge 0.3? In the instructions and the recipe book - by 0.7 ...

Why is milk porridge 0.3? In the instructions and the recipe book - by 0.7 ...

I also cook under pressure Program Porridge, time 12 minutes. 3 multi stacks milk + 2 multi stack. boiling water + 1 multi-glass of cereal.

I cook milk porridge only for 0.7, I never have time.
I put both rice and corn for 10 minutes, at the end I release the pressure in a couple of minutes (most often). I stopped salting and sweetening before cooking, only ready-made porridge, due to the fact that the milk was curdling. Not now.
We really like dairy vermicelli from soft wheat. I put Porridge 0.7 1 minute, wait for the milk to either get very hot, or even boil, fall asleep the vermicelli, stir for a minute and close the lid. As it squeaks, after a couple of minutes I release the pressure, stir, salt-sugar-butter after, to taste.

Girls who have the latest versions of the Shteba, with switchable heating, take a picture of the leaflet with instructions about it, please! Or tell me how to turn it on / off, if necessary?
We changed the control board in Headquarters DD1, it became DD2. I cooked potatoes, right after the end I just turned off for the strokes on the display. And if I need the Heating to turn on, how to do it?

Marina, we have already photographed and posted

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0

Even though I now have a Second Stebka, I still bake more often out of habit from the First.)

That is, on Kasha-0.3.
Today I tried to record the behavior. At first, it warmed up for 5 minutes at full power (although, due to the voltage, the power was one third lower than normal, but oh well). After 5 minutes, she turned off the heating completely, stood for 3 minutes, blinked the program indicator for me, but did not turn on the countdown.

I thought and thought, and went to maintain the known temperature to her alone - the heating element turned on and off every few seconds. After another 2-3 minutes, she passed out again. After 3 minutes of inactivity, she began to click the switch again, turning on and off every few seconds. And finally turned on the program - the countdown began.

I didn't finish the program, because the cake was baked earlier. The temperature on the sensor after stopping was 101 degrees, that is, these are the parameters that were maintained in this program without pressure.

So guess what she was there in your porridge with milk, that even the valve opened slightly.
Was the milk not poured hot? Maybe it heats some time interval by default?

I have three multipliers in my house, and no one has ever run milk porridge.))

I have a second cartoon, but in both the milk reached the valve and seemed to be curled up on the walls
I cook porridge only under supervision without a lid
but it's still better than on the stove)))