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

Mash, it looks great, richly so, mmmmmmmmm!
How did you do it? Inject!

[Nata]

Nata, there is a recipe on the forum

Lean beans in the Balkan style (Steba DD2 Eco pressure cooker) (Masinen)

Only here it is not lean, but with smoked ribs and finished lard, murrrrrr ........

In short, everything is according to the recipe, only I did not fry the vegetables, but folded them after the first stage, ribs, bacon, salted, poured a little water, maybe a liter, and turned on for 1 hour 20 minutes, vegetables mode 0.7 and left))

Thank you Maria! Well I saw from the picture that everything is "strictly according to the recipe"! That's why I asked

Now I baked wheat-rye bread on sour (old) dough (oven) in my Shtebochka, according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=71845.0... And Shteba did it with a bang !!! In it, I made detuning, on Heating, 30 gr. 2 times 30 min. and immediately the stove was on Frying for 25 minutes, the top with the Airfryer turned brown. Well, very tasty. I cut it straight hot, there was no strength to wait for a complete cooling! Reminded the bread of the old, old days when bread was real !!! Kneading in a bread maker, on the dough, only kneaded a bun there, and in a warmed Shteba.

[Ludmila]

Thank you Maria! Well I saw from the picture that everything is "strictly according to the recipe"! That's why I asked

Nata, well, I can't act on the second prescription, I change something every time

Ludmila, the fluffy turned out !!

[Maria]

Mariaand how delicious. As for me, I almost completely crumpled it, without oil, without everything in its pure form.

[liusia]

liusia, handsome!

well, I can't act on the second prescription, every time I change something

And the first time I always * strictly according to the recipe *, to understand what the author wanted to say, and only then ...

Girls, maybe a stupid question, but I’ll ask, don’t throw your slippers - I often see in recipes - put on Fry, wait for the signal and then just lay everything down - on this occasion, 2 questions at once - does the bowl deteriorate from heating * nothing * and is it mandatory this moment at all? I usually do not have enough patience, I start laying earlier and it turns out that I never wait for the signal, because everything is already fried, but there is still no signal. Either it heats up for a long time, or everything put ahead of time interferes.

In general, I'm waiting for opinions, can I spoil Shtebka?

[Deana]

Deana, I do the same. Nothing spoils there.

[Dina]

put on Fry, wait for the signal and then just lay everything

Dina, the description says so, I think it makes no difference how to do it, it's just that in the first case the time is counting down, in the second there is no.

In general, I'm waiting for opinions, can I spoil Shtebka?

No. You're just extending the life of the non-stick coating a little bit if the bowl is with it.)

I start laying earlier and it turns out that I still do not wait for the signal, because everything is already fried, but there is still no signal.

I've been doing this for 2.5 years. The coating is in excellent condition.

I also immediately lay and stew vegetables, most often it does not reach the signal, because only pure oil reaches a temperature of 170 degrees. Because stewing is more likely than deep-fried.

Teflon begins to deteriorate after 260 degrees, the fuming temperature of Raf oil. sunflower 232 degrees, the head, as I understand it, heats up to 180. Teflon from this does not become anything. I've been frying in the Ikeevsky wok for a year now and throwing vegetables when the oil starts to smoke and nothing happens. Teflon deteriorates from powder, if in the kitchen you wash the dishes with powder with a sponge, and then pour the faeries, then the remaining powder can spoil the coating.Do not try to take ceramics - after 20-30 preparations, everything will start to stick.

Added Monday 13 Mar 2017 08:33 PM

I am now also the owner of Shteba. steamed fish and vegetables, cooked rice, and chicken and pineapple according to the recipe from the book. Banter with ozone, a new version, there is even an insert with information. An additional teflon bowl weighs 804 grams.


Fish with vegetables, fish mode 10 minutes, valve closed. He took frozen vegetables with fish, threw the steam into the basket and set the fish program. Sprinkled salt on top. spices, dried basil. The vegetables are overcooked. Are the spices burnt on the fish? Is there moisture and only 120 degrees is obtained? I would be grateful for recommendations on the program so that the vegetables are aldente and the fish is ready.


Also made pineapple cinnamon from recipe book page 31. Used a teflon bowl, lightly fried the poultry, added vegetables, then turned on the meat program for 2 minutes. As a result, apparently while the chicken was gaining pressure, the pineapples burnt. Moreover, I did not even add sugar to the syrup, if I added it, it would burn even more. What a joke? The pieces of chicken were frozen, maybe I didn't warm them up to the end, but when I added everything else, the mass was very cold and could not start to boil for a long time, although I heard gurgling.

And the first time I always * strictly according to the recipe *, to understand what the author wanted to say, and only then ...

Dina, so my recipe))
And if not mine, then always by prescription

I am now also the owner of Shteba

Congratulations! Let it serve for a long time and please!

Yua girls according to what recipe do you bake bread in Shteba? I haven’t tried it yet, everything is in a bread maker or oven, and now I wanted to try from your words.

I very often focaccia I bake directly with a lid from the airfryer.

Do not try to take ceramics - after 20-30 preparations, everything will start to stick.

Here, really ...
I love ceramics, buy Korean ceramics, serve for several years, and always clean. It washes perfectly, with an ordinary dish detergent, a sponge.
Ceramics withstands temperatures of 400 * C, it can be put in the oven, stewed meat.

serves for several years, and is always clean

I agree! Here I have my first ceramic bowl for Shteba on our forum. It has served for so many years and nothing, everything is fine. Satisfied with her, all the languor, all the porridge is only in her. I fry in a non-stick and bake in the same place. Each bowl has its own purpose.

As a result, apparently while the pressure was gaining chicken, the pineapples burned. Moreover, I did not even add sugar to the syrup, if I added it would burn even more. What a joke?

When you cover such fried, dry foods under the lid, splash at least a spoonful of water on the bottom. It will not make the weather for the final humidity, especially since the chicken is frozen, but it will help to transfer the heat from the bottom to steam. However, maybe that's not why .. The bowl is stainless, or what? It does not redistribute heat well, so it is easy to burn in it. Since you say that it was "gurgling", that is, there was still liquid.

Fish with vegetables, fish mode 10 minutes, valve closed. I took frozen vegetables with fish, threw the steam into the basket and set the fish program. Sprinkled salt on top. spices, dried basil. The vegetables are overcooked. Are the spices burnt on the fish? Is there moisture and only 120 degrees is obtained? I would be grateful for recommendations on the program so that the vegetables are aldente and the fish is ready.

Did you let it cool naturally? If yes, then it was worth opening immediately after cooking, if not, then shorten the cooking time.)

[Bijou]

Bijou, according to the recipe, you need to add flour, curry to the syrup from the pineapple and then pour this into all the ingredients, which I did. aluminum teflon bowl.

Ceramics withstands temperatures of 400 * C, it can be put in the oven, stewed meat.

yeah, especially the ceramics in the wok "serves for a long time" the frozen mixture on the hot wok you will throw a couple of times and for now. if it is only stewed in it, it will cook, in other cases another coating is better, not necessarily Teflon. I am judging from my personal experience of four frying pans. (Fissman, Tefal, Hackman, Terracota).ceramics are not intended for frying, but for some reason they are constantly shoving it into pans, you watch a video on YouTube - something is fried according to a recipe on ceramics, as you can see how it sticks. Yes, and in a slow cooker, I also saw how they fry in ceramics and there, too, reluctantly food lagged behind the bottom of the bowl. But let a person buy it once and draw conclusions which is better.

[Twig]

Twig, natushka, Bijou, gala10thank you girls! Stebka fries aggressively, I think if you wait for the signal, there will be a wok option - threw it, in a couple of minutes it's ready.

Dina, so my recipe))

I know, I'm talking about in general. By the way, I stole the recipe, according to the description of the yummy.

Today I made chicken curry with green beans, there is practically no liquid, a spoonful of butter, and what is left of the frozen beans, I thought it wouldn’t gain pressure, but no, I did everything right, smart girl.

I really want to bake a honey cake
https://Mcooker-enn.tomathouse.com/in....0
According to this recipe. I don't know at what temperature the oven is. Can someone tell me?

[Bul]

Bul, Yul, I usually bake biscuits / casseroles / charlottes on Simmer for 110 * C for about an hour

And what kind of ham I cooked yesterday in Stebik !!!
It's so easy with her! And then I had dances with a tambourine before - reduce / add gas depending on the temperature, add hot water, add cold water ... I constantly went to the stove - how is the temperature there? I even bought an induction unit specially for ham and boiling milk. Now both of these complicated (gas) procedures are easily done by my beloved Shtebochka!


I have a Biovin ham, 1-1.1kg fits into it. Cut the pork shoulder into small pieces, from about 1 * 1cm to 2 * 2cm. Added 1st. l. salt (I had Adyghe), 1 tsp. spices (coriander, nutmeg, hops-suneli, cardamom), 100g of ice water. I put it in a bag (ordinary transparent, in which groceries are packed in stores), it is in one more. I squeezed out the air to the maximum, tied it well and began to massage the meat. It took 15-20 minutes until the characteristic threads appeared. I put it in a baking bag in Biovin, tamping it as it filled, twisted the bag tightly, closed it with a lid and put it in the refrigerator for 4 hours. She pulled it out, put it on a barrel in a stainless steel bowl of Shteba, filled it completely with Biovin, almost to the edges of the bowl, with cold water. Since it will not boil, you can pour more risks of the maximum. Heating at 75 * C for 3.5 hours.
She took it out, cooled it for half an hour under cold running water, put it in the refrigerator overnight.
It seems that I spent so much of my time, but in fact, just a little - cut into pieces, mash and stuff into a ham, maximum 30-40 minutes, and half of this time (,, massage ,,) combined with watching a movie and the time flew by ...
But I know for sure that there is no additional chemistry in my ham! It turned out delicious, dense, absolutely not dry, does not fall apart, it was possible to cut very thinly, but we like it thicker ...
I advise everyone!

[lana light]

lana light, that's how you read and after all you yourself drag yourself into making ham! When I bought Shtebka, I almost gave a vow that I would not do this, but here it seems somehow simple ... you just have to google Biovin.

[lana light]

lana light, Sveta, gorgeous ham !!! Shampoo shampoo, can I?
I, too, yesterday in Štebik at 67 degrees for 8 hours did a tumbler roll. Eat your mind!

I, too, yesterday in Štebik at 67 degrees 8 hours made a bell-shaped roll. Eat your mind!

And the recipe? * Eat mind * these are the words that I have a stand for, like a hunting dog

[Deana]

Deana, Dina, there is no recipe ... I boiled the solution - poured allspice, peppercorns, lavrushka there. It boiled, cooled down, put a piece of belly with a layer of meat there, pressed the lid with the back side, on top of a jar with something (such as a press, so that the pork would not float) and in the refrigerator, it turned out for almost a day. Last night, I took out the potato from the brine, wiped it off, stuffed it with garlic, sprinkled it with nutmeg, ground pepper mixture, cardamine, ground mixture of dried tomatoes and bell peppers (I bought it from southern sellers in the market). I wanted to stuff it into a ham maker, but I had to dig it out in boxes (after the move).I had bags for baking (or you can take a sleeve), put a smeared belly there, squeezed out the air as much as possible ... And two more bags on top in the same way. To remove the air as much as possible ... She poured warm water into the Shteba, put a bundle of meat, water, so that the bundle was completely covered with water. and set 67 degrees at 8 o'clock. She pressed the bundle of meat with a bowl so that it would not float up, closed the lid (just closed it).
After 8 hours, I took it out, filled it with cold water, changed it several times. The bundle cooled down - put it in the refrigerator.
Well, this is my lazy option ... Or you could have put it in a ham maker, you wouldn't have to fool around with pressure ...
In the morning they got it, and there - Pestnya !!!

[Ukka]

Ukka, so this is the recipe! Thank you! Moreover, without a ham (otherwise I already foresee someone with a pointing finger and the words * And I said take 6 liters! *

Virgin, where do you get the nitrite salt? Not seen on sale.

[Deana]

Deana, Dina, I have nitrite, but I hardly use it. It is needed for longer storage. And such sweets are eaten quickly. And the sausage taste is given by spices - nutmeg and cardamom.

Nothing, then buy it for 6 liters !!!

where do you get nitrite salt? Not seen on sale.

You don't have to go far. We have a seller on the forum.

Natural casing for sausages and artificial casing (SP, RF)

[lana light]

lana light, that's how you read and after all you yourself drag yourself into making ham! When I bought Shtebka, I almost gave a vow that I would not do this, but here it seems somehow simple ... you just have to google Biovin.

Yes Dean, it turned out to be very easy !!! I can't believe it myself!
As for the ham - not necessarily Biovin, there is a whole mountain of them - both white-sided and tescoma and redmon. It's just that I already know for sure from Biovin that it fits perfectly sideways in Štebik! It suited me. But the girls wrote that they also put the ham makers upright in the Shteba, put the second bowl on top, that is, they covered it and cooked on the same 75 * C for 3.5 hours. I wanted one with one bowl, I was afraid that condensate from the second bowl would get inside the MV and there would be something short!
My version:

How else can you:

Added Sunday 19 Mar 2017 11:50 am

I don't want to use nitrite! Extra chemistry, beee!

Added Sunday 19 Mar 2017 11:55

lana light, Sveta, gorgeous ham !!! Shampoo shampoo, can I?
I, too, yesterday in Štebik at 67 degrees 8 hours made a bell-shaped roll. Eat your mind!

Ol, yes to your health! Take as much as you need!
In, they love my belly too! Must be bookmarked!
How I love Shtebochka !!!! My beauty, everything is so simple with her !!!

[lana light]

It is needed for longer storage.

Aaaaaa, not mine, it is eaten faster than it is cooked, it certainly won't have time to spoil.

We have a seller on the forum.

Exactly! I saw the topic, but I missed the salt there, thank you! Well, this is just for everyone, if suddenly I will * store for a long time *

lana light, yeah, I've already read a lot, at first I thought that it was only standing, and then I thought - why would I? And when lying down, it fits into a large one, then it will fit into a small one, how much diameter is there? Usually about 10cm plus / minus?
I don’t like unnecessary dancing with bowls (I’m also afraid that it will fill in the wrong place), but lying down is the very thing! There were options for ozone, I'll go and study the measurements.

Girls who have a centimeter (and Shtebochka) at hand, look, pliz, how tall it is exactly - which is 5 liters. I didn't have time to measure it, they pulled it to work, devils.

Here's another chtol remembered what worries about such a preparation (and by sight too) - the temperature is much less than boiling, how does botulism develop there? All my life they taught that in order for everything to be cooked safely, it is necessary to kill all the microbes inside, and they kind of die at the boiling point. This template sits firmly in the head, and then it turns out that both the ham at 65-75C and sous look just as safe? Is there a rationale?

[Deana]

Deana, Dina, I have a 5-liter General Shteba. Beloboka lies calmly.
I will find a centimeter, measure a saucepan.

the temperature is much less than boiling, how does botulism not develop there? All my life they taught that in order for everything to be cooked safely, it is necessary to kill all the microbes inside, and they kind of die at the boiling point.

Nitritka is what makes this preparation safe. In addition, the color of the ham when using nitrite is pink, as opposed to gray when using regular salt.

Aaaaaa, not mine, it is eaten faster than it is cooked, it certainly won't have time to spoil.

It is needed primarily in order to protect oneself, since the ham is cooked at a low temperature, and the beautiful color is not the main thing.

[gala10]

gala10, Sedne, there it is !!!! Clear! Now it becomes more clear, then nitrite is needed, although it seems to be harmful. But what is useful now? To live somehow ... they say they die from this

Girls, today I cooked pilaf according to Tanyul's recipe (I cooked it before, I really like the recipe), but not with chicken, but with duck breast (without skin). How delicious!

[mirtatvik]

mirtatvik, well, without a photo ... I'll go and look for a recipe. I saw it before, but I didn't bookmark something.
And because the duck is not too fat?

Dina, skinless breast is not greasy. It turned out very tasty. I did it like Tanyulya did in the video, where the recipe and video differ in cooking time.

[mirtatvik]

mirtatvik, got it. I avoid ducks precisely because of their fat content, but if without skin ... you need to think. And so everything is according to the recipe, only PSisa is different, right?

Dinah, yes, everything is like in the video recipe.

[mirtatvik]

mirtatvik, I just watched the video, I wanted something so much ... and in the plans everything else ... I will have to change plans Only find a duck, we have it a rare bird.

[Deana]

Deana, in "Myasnov" we almost always have duck breast.

[mirtatvik]

mirtatvik, I only saw them in Meter, and this is far away. Well, nothing, I will find

[lana light]

lana light, Light, and you put Biovin on your side and twisted the package, you write. Water has not penetrated inside? Did you twist and tie something or just twist and clamp the lid with a spring? And then I also have Biovin, and I'm afraid so far on my side, although he lies there so well, the tunic fits into the tunic.

[Mona1]

Mona1, Tanya, I twirled so tightly, did not tie. I barely closed the lid, stuffed a ham maker with meat so well
When taking out the ham, the water in the bowl was greasy, that is, the juice / fat from the bag just got into the water. But there was almost no liquid in the package itself. The photo shows that there is no frozen jelly around the edges, although I did not drain anything from the bag. I was surprised myself - it turns out that there was some kind of one-sided penetration of liquid ...
But the ham turned out to be tasty, not dry, did not decay. And that was the most important thing for me! taking into account such a stress-free cooking method!

Girls, remind me, pliz, today I put the vegetables to steam on a salad, I poured everything, as usual, water, closed the lid and the valve, turned on the program, Shtebka began to cook, but constantly squeaked. For all 15 minutes of the program, I squeaked, although I closed the valve and kept the countdown. And when the program ended, it did not squeak, as usual, but simply immediately switched to heating. What could it be? I remember someone wrote about squeaks during cooking, but I can't find it, and there seemed to be about frying ...

[Deana]

Deana, on the steam program, the valve must be open; when closed, it beeps.

[natushka]

natushka, oops, I'm a goof, messed up the programs! Well, I usually did it on Vegetables, but there was no time to remember, I put it in, turned it on and was puzzled. Thank you! Calmed down

Girls-owners STEBA DD2 ... a question for you!

How reliable is this unit?
It is alarming that only DD1 is certified ... and DD2 is exclusively for the Russian consumer ...

Is everything working fine .. isn't it scary to leave them overnight, leaving them at home ...
Thank you...
And is there a difference in the quality of DD1 and DD2? (not technical characteristics, namely plastic .. execution)
And advise, if you take a bowl at home, is Teflon or ceramics better?

Thank you!