Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco

And now I cooked whole pork tenderloin with red bell pepper)
10 minutes frying, 10 minutes Meat mode

Larissa! I myself once learned to cook from books, there was no one to show. I still dearly love the Book of Tasty and Healthy Food in 1953. At that time I started the gramule scales and weighed 1 g of pepper, 3 g of salt, etc. So the book is a great power! Train!
I still love good cookbooks. The truth is now it is difficult to choose a REALLY GOOD, too many mediocre ones.

Mash! Did you cook the pepper with the meat? Looks like baked!

Bulgur and quinoa with potatoes in a pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=240151.0



You can cook pilaf with bulgur and other cereals

Bulgur with chicken and sun-dried tomatoes (slow cooker) 🔗



Porridge-garnish of millet and bulgur with potatoes 🔗



Soup "Turkish with bulgur" 🔗



Bon appetit, cook with bulgur!

Tatyana, what a variety of bulgurik.
Quinoa, by the way, I only have tomatoes or something sour like a pomegranate goes well and mentally, it didn't go with potatoes, it's not my taste.

Mash! Did you cook the pepper with the meat? Looks like baked!

Yes together. Put at the end of frying and then pressurized together)

Tanya, and in the recipe for "meat with cranberries" do you need to crush cranberries or add whole berries to the frying?

Tanya, and in the recipe for "meat with cranberries" do you need to crush cranberries or add whole berries to the frying?

I add and whole and blender, like the mood

If I try, I'll dig up recipes yet Yes, in principle, this is the same cereal as the other, you can cook everything with it, just not everyone knows about it
Yes, Tan, quinoa is a specific cereal in taste, you need a gustatory approach to it. Fresh potatoes for quinoa, and with bulgur it goes very well.

Here's what you have recipes mnogoooo, I have no doubt, bulgur quinoa for some reason and really not many people know, although the cereals are very tasty.
I loved sago as a child, but now it's diphisiiit, I bought it here on the market ... not that

But it still seems to me that the temperature algorithms for Soup and Meat are different. I can agree that Porridge and Stewing are similar, I don't see much difference here. It's hard for us to judge, we don't know the temperature. we cannot say what is the cyclicity of the regime, it does not keep a constant temperature. that is, it is either lower, then higher, these are the same clicks that occur during work just about this and speak. This is purely my opinion from observations of various pressure cookers.
I love burgur both small and large, but they say it is bad for hfigura

Tanyush, I am here purely from the physical point of view, the cyclical nature is present, but just in order to maintain the pressure we set, and, consequently, the temperature. Even when sterilizing canned meat and some vegetables, a certain temperature is required above 100 degrees, and in order to achieve it, it must be sterilized at a certain pressure level. This is how autoclaves work. The boiling point rises with increasing pressure and decreases with decreasing pressure, at a normal atmospheric pressure of 100 degrees, we all know this

And I wrinkle the book takuuuuuuuuuuuuuuuuuuu!

Please get

Cooking in a multicooker pressure cooker, by Elena Tovkun

Lena, I have to try, I will do it, I will report because if the pressure is set to 0.7, then regardless of how the mode is called, the temperature will be the same, this is physics.The modes Meat, Soup and Vegetables differ only in the cooking time, so go ahead - towards the experiments! Curious me

It seems to me that all the same, the temperature in the modes is different, regardless of pressure. Here in the Soup mode, the temperature reaches 110 gr. We need to spot the rest!

Zhen, I clarified this moment with a practitioner, that is, a person who knows physics much better than me, she confirmed. When a certain pressure is reached in our saucepan, a strictly defined temperature will be reached, that's right! And we can vary the cooking time. Well, the number of buttons, I think, in order to shob bulo, well, it's beautiful, it's just that I have only two pressure options in my other fast machine, high and low, which corresponds to our 0.7 and 0.3, and she copes with everything with a bang ! But you know, I still like cooking more in Štebik, the number of buttons pleases the eye

The cooking algorithms are probably different. How different is the big question. This is kept secret by each company and no one except the program developer knows. It's like recipes for signature dishes - everyone seems to know everything and it's difficult to repeat the taste. If you wish, of course, you can calculate this approximately - sit with an ammeter in your hands while cooking. I did this for a long time from Panasonic for the sake of interest. It is necessary, when there is time, to try to take a closer look at the Cube.
If it were simple, then, for example, when baking, on the SOUP or VEGETABLES program, the temperature would not jump beyond 118-120 *, since the pressure is rigidly tied to the temperature.
And what you were prompted, just physics, is no secret to anyone. At a pressure of 0.3 V, the temperature is about 106 *, with a 0.7 V - 114 *. This is all clear. But the rate of temperature rise, the frequency of on-off and more - that's the question.

Tanyusha infected me)) in general, I put the curd casserole on the Porridge mode for 40 minutes, pressure 0.3.
I'm sitting waiting)))

Tanyusha infected me)) in general, I put the curd casserole on the Porridge mode for 40 minutes, pressure 0.3.
I'm sitting waiting)))

Well done! And we are waiting. And I cut a biscuit on cakes and missed boiled milk + butter. My morale is happy and happy. The husband said a biscuit suuper.
Today I cooked fish soup a la hodgepodge at 0.3. I will write a recipe.

Tanyusha infected me)) in general, I put the curd casserole on the Porridge mode for 40 minutes, pressure 0.3.
I'm sitting waiting)))

Masha, and I put the manna on 0.3 on porridge for 1.5 hours. I sit waiting

Masha, and I put the manna on 0.3 on porridge for 1.5 hours. I sit waiting

Oh, Larissa, I'm not breathing)) but not much for 1.5 hours then?

Oh, Larissa, I'm not breathing)) but not much for 1.5 hours then?

Masha, I think about it myself. I hope for my nose, if anything, I'll turn it off sooner. I thought that the "mannik" is heavier than a biscuit, and that was what I was guided by.

But I will still bake the bread on Roasting)) the bread turns out to be amazing on this mode)

the best mode for bread!))

The porridge went into heating and showed 109 grams.
I opened the lid carefully and saw that the casserole was almost ready) added another 10 minutes))
I’m thinking, what if the oven is 0.7, for example manna or something like that, heavy pies, ahh?

Then a question for Igor, I tried to bake in porridge, but in a steel bowl and my temperature reached 170 grams and nothing was baked.
It turns out that steel gives more heat?
And in Teflon, the temperature did not rise above 109, as you wrote)

[Mashun]

Mashun, I always bake in pressure cookers under pressure (i.e. in my case at 0.7)

Thank you mannochka for the answer)), in general, we need to experiment))
Well, the casserole is 0.3 awesome !!!!
Tanya I love you !!!!
50 minutes mode porridge pressure 0.3 !!
Now I still have to pull it out and not damage it and there will be a photo report !!

oh, but I didn’t know that Bulgur loves roasting, I just boil it, it’s still delicious. Now I will try with roasting. This is what we are interested in today - so many delicious things

For some reason, I also think that the regimes differ from each other. Feels like Soup is hotter than Vegetables and Porridge.He gives a higher temperature after the end of the program - 113 degrees, and porridge - approximately 103-105. Or maybe it depends on the bowl? need to follow

[Mashun]

Mashun, I always bake in pressure cookers under pressure (i.e. in my case at 0.7)

Mannochka, in this case, at a pressure of 0.3, we practically get a multicooker mode and baking is similar to Panasonka. Long, but true. By the way, what I like about the pastries in Brandik, after all, it's not fast, but what good biscuits it makes.

For some reason, I also think that the regimes differ from each other. Feels like Soup is hotter than Vegetables and Porridge. He gives a higher temperature after the end of the program - 113 degrees, and porridge - about 103-105

I'm also sure that the algorithms of the modes are different.

[Mashun]

Mashun, it seems to me that there will not be much difference between 0.3 and 0.7, since the liquid usually in baked goods is not enough to get all 0.7.

Virgo, how and at what time do you determine the temperature? Milk can run even at 99 ° C.

Not, Tanyush, even if 0.3 is still pressure, therefore this is not quite a multicooker mode. I think so.

[Mashun]

Mannochka, in this case, at a pressure of 0.3, we practically get a multicooker mode and baking is similar to Panasonka. Long, but true. By the way, what I like about the pastries in Brandik, after all, it's not fast, but what good biscuits it makes. : girl_love: I'm also sure that the algorithms of the modes are different.

Tanya, the casserole came out like in Panasonic !!! Now I'm afraid to pull it out, I'm waiting for it to cool down !!
I'm happy as an elephant))

Mashun, it seems to me that there will not be much difference between 0.3 and 0.7, since the liquid usually in baked goods is not enough to get all 0.7.
Virgo, how and at what time do you determine the temperature? Milk can run even at 99 ° C.

If the temperature is 105-109 by 0.3, then by 0.7 it will be 113. That's why I thought that for a hard test, you should set 0.7

[Tanyush]

Virgo, how and at what time do you determine the temperature? Milk can run even at 99 ° C.

Not, Tanyush, even if 0.3 is still pressure, therefore this is not quite a multicooker mode. I think so.

And our temperature is displayed on the display after the end of the mode)
The fact of the matter is that the lid does not lock, so I can open it at any time)

If the temperature is 105-109 by 0.3, then by 0.7 it will be 113. That's why I thought that for a hard test, you should set 0.7

In theory, it is, but in practice where to take liquids in the dough in order to gain such pressure, and accordingly the temperature will be different.

The fact of the matter is that the lid does not lock, so I can open it at any time)

About that and speech

And our temperature is displayed on the display after the end of the mode)

And this is the temperature of what exactly and at what moment is it measured? If at the moment of complete boiling off of the liquid, then there may be more than 100, and 115 may well be, but definitely not 170.

[Mashun]

Mashun, it seems to me that there will not be much difference between 0.3 and 0.7, since the liquid usually in baked goods is not enough to get all 0.7.

Virgo, how and at what time do you determine the temperature? Milk can run even at 99 ° C.

Not, Tanyush, even if 0.3 is still pressure, therefore this is not quite a multi-cook mode. I think so.

In this case, by setting this pressure, we do not set the pressure, but practically the temperature, therefore there is a difference between 0.3 and 0.7, this is the temperature difference ..., thereby we simply reduce the heating temperature, the lid does not lock, it opens freely during the mode , there is no pressure.
Yesterday I tried both with an open valve and with a closed effect alone.
Mannochka, the temperature is shown to us at the end of the regime. The porridge does not run, because the valve is blocked immediately and does not let it down, which is surprising, but here the porridge does not "run" even above 100 degrees

[Tanyush]

Tanyushand if you put 0.7 the lid is blocked (with baked goods, I mean)?

Well, yes, under pressure, if everything is correctly blocked, the milk really does not "run", although it overheats.

Well, here's the casserole)
The truth is not high, maybe all 2 eggs were for three packs of cottage cheese)

And cutter)


I am happy with the result, without dancing with tambourines) everything is easy and simple)

[Tanyush]

Tanyush, in my pressure cookers, when baking under pressure, the lid is blocked (although I don't think that all 0.7 is typed), but so far there is liquid in the dough, and 10-15 minutes before the end of the program, it is unlocked. Maybe here too?

Girls, well, I report on the manna. My nerves could not stand it. I opened it after 70 minutes. Was raw. I put it on for another 10 minutes. Opened after 10 minutes - raw again. Turned on for another 20 minutes. Allowed to cool down after the signal. Mannik fell, though when first opened it was tall and lush. Conclusion - you must immediately put on 1 hour 40 minutes and not crawl.

Wow, how long! And under what conditions was it baked (I may not have noticed)? Usually, under a pressure of 0.7 (in other pressure cookers), I bake a mannik for 20 to 50 minutes (depending on the volume of the dough)

Wow, how long! And under what conditions was it baked (I may not have noticed)? Usually, under a pressure of 0.7 (in other pressure cookers), I bake a mannik for 20 to 50 minutes (depending on the volume of the dough)

So here I am saying, next time we need a 0.7 oven !!

Masha, I also came to this conclusion. Next time I should try 50 minutes for 0.7. What do you think?

50 minutes for 0.7? and not burn, huh? Larissa, is this on Kasha?

50 minutes for 0.7? and not burn, huh? Larissa, is this on Kasha?

Yes, I think, try again on porridge.

Mannochka, in this case, at a pressure of 0.3, we practically get a multicooker mode and baking is similar to Panasonka.

I cooked for the first time at a pressure of 0.3 and also came to the conclusion that our Shtebochka cooks at this pressure like a classic slow cooker. Accordingly, time and recipes should be calculated based on this. We must try to cook borscht at this pressure. Probably it will turn out brighter

Tell me, who cooked green split pea soup? Does it cook less, or is it the same - half an hour?

Lena, I cooked, yesterday was the last time. I bet on 0.7 for 10 minutes. On the soup. Last time, the pressure was released 10-15 minutes after the end of the program, it was just right, moderately boiled, and yesterday, according to the situation, the soup stood on the heating for almost an hour - the peas boiled into dust. I didn't soak it, straight out of the bag and sprinkled it (mine was already clean, no need to wash).

I cooked in Shteba, I boiled down to dust in 12 minutes, I did not find it in the soup https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.0

I think you can set the pressure for 5 minutes and release the pressure as quickly as possible, it is very fast, green peas :) anyway, the pressure in 10 minutes can only be released so that without spitting from the valve

Girls, well, I laid out the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302141.0, let's go taste

Then a question for Igor, I tried to bake in porridge, but in a steel bowl and my temperature reached 170 grams and nothing was baked.
It turns out that steel gives more heat?
And in Teflon, the temperature did not rise above 109, as you wrote)

Yes, apparently, the theory is confirmed by practice. I conducted an experiment on Masha's question, you need to make sure. Experiments and measurements, in order to better understand the SV, I will do on the sly, in my spare time. At the last work there was a pyrometer - it was convenient to measure the temperature from a distance. You need to buy for yourself.
So - we got some interesting data.
I set the STILL mode - 88 *. First I took bowls with a little water and started the program. As expected, since the water has good thermal conductivity, and it took good heat from the bowl, the temperature on the sensor reached 90-93 at the beginning, in order to catch up with T of the water itself, then dropped to 85-86 * and so on cyclicality. Let me remind you that this shows T on the sensor itself, not water. This is understandable and to be expected.
What happens if you heat empty pans? In this case, there is no product that absorbs heat well. As I understand it, the less water in the product and the heavier the product "gives up" water, the slower it will remove heat from the bowl. It's like dough.
So the empty steel pan warmed up (languor 88 *) right up to 148 * !!! It turned out that the heat from the heater strongly heated the bottom of the bowl, and the walls (especially the top) remained relatively cold. Heat slowly spreads along the walls of a steel pan, if there is no liquid food in it, the heat is poorly removed from the bottom of the bowl, and this T is shown by the Thermal sensor. The same thing, to a somewhat lesser extent, manifests itself when cooking the dough (because it contains moisture, but the dough does not particularly want to give it away. But this is aggravated by the fact that in the pressure program T will not be clogged with 88 *, as in me in experience, and about 114-115 *, which means that the initial heating of the bottom due to the inertia of heating of the heating element will go off scale for 200 * !!! That is why, when baking on a program with pressure, the bottom will always burn in the steel bowl - a sharp heating of the dough to T above 200 *. It is precisely because of the sharp set of T in the steel bowl that the program under pressure has some failure and it apparently cannot go to the programmed T 114-115 * until the end of cooking.
But with an aluminum bowl, it happens differently. The same conditions - STILL-88 *. The temperature reached only 115 * (as opposed to 148 *) - do you feel the difference? Because the heat evenly left and was distributed from the bottom along the walls. The whole bowl, anywhere, was equally hot. Therefore, when cooking dough under pressure, the T of the bottom will not go off scale and the cooking will be much more evenly gentle.
Therefore, it is not a question that heats up more, but how heat is distributed over the bowl itself. The thermal conductivity of aluminum absorbs heat more evenly throughout the entire bowl, and the entire pan heats up slowly (unevenly) with the steel pan - at first, almost all of the heat goes to the bottom.
But the more water or moisture-containing product in the steel bowl, the more evenly it will warm up.

In theory, it is, but in practice where to take liquids in the dough in order to gain such pressure, and accordingly the temperature will be different.
About that and speech

I made an experiment to determine under what conditions the pressure could build up and when not.
Based on calculations, theoretically, to create a pressure of 0.3-0.7 V, only 10 ml of water or moisture released from the product is enough.
I poured only 50 ml of water into the bowl. And the pressure built up. At first, less than 1 ml was released through the float valve (not counting), after the pressure was released, about 30 ml remained in the liquid state inside the bowl.
It turns out that practice has confirmed that in order to gain pressure, you need only 10-20 ml of water to be released from the product you are preparing. But it needs to be released quickly enough, otherwise the steam will slowly escape through the float and will not have time to gain pressure. So you don't need to add water to most dishes at all, unless the recipe requires it.
The same applies to the type of dough - it will be able to quickly release a little moisture - the pressure will build up.

[Tanyush]

Tanyush, in my pressure cookers, when baking under pressure, the lid is blocked (although I don't think that all 0.7 is typed), but so far there is liquid in the dough, and 10-15 minutes before the end of the program, it is unlocked. Maybe here too?

no, will not be unlocked at the end. At Shteba, the pressure is regulated not by releasing excess steam, but by maintaining the desired temperature. Once the steam has supported the float from the inside once by pressure, the pressure will be maintained until the end of the program and after, until the float falls down after cooling down. And after the pressure builds up, all the liquid remains inside without evaporating.

Dear Shteba owners!
Tell me please! Now I am tormented by the choice between her and Oursson 5015. I have already broken my head, which is better. Until this year 4 there was a Panasonic multicooker, I sent her to my mother and I want a new multicooker-pressure cooker.
I like that Shtebe has both a steel and a non-stick saucepan.
I like the price very much! Compared to other pressure cookers, it's a miracle.
Manufacturing company from Germany.
The design is cool.
In Oursson I like that you can cook without any pressure at all. Since I did not use a pressure cooker, the thought arises, what if I do not like the taste and do not want to cook any dishes under pressure. In Shteba, as I understood, it is impossible to cook without pressure at all.
There are more programs in Oursson. It seems that the pastries are better there (at least from the reviews, I understood so, maybe wrong). They complained that Shteba was "hot" the biscuits.
Maybe someone was tormented by the same choice, help me, eh?
Before that, I cooked everything in Panasonic - milk porridge, side dishes, soups, pastries, meat, vegetables, fish, steamed. For three days I have been suffering without a multicooker, I urgently need to buy.
What if someone used both, eh?

[Igor]

no, will not be unlocked at the end. At Shteba, the pressure is regulated not by releasing excess steam, but by maintaining the desired temperature. Once the steam has supported the float from the inside once by pressure, the pressure will be maintained until the end of the program and after, until the float falls down after cooling down. And after the pressure builds up, all the liquid remains inside without evaporating.

Igor, here I do not understand you at all. What kind of excess steam can we talk about when baking? The liquid won't go anywhere? Then how is the dough baked? The liquid will be absorbed when baked with dry ingredients. As a result, it will practically not remain in the final product. I do not know the technical details of this particular pressure cooker, but I do not understand how the pressure inside the pressure cooker will be maintained if the liquid has run out. What will the float support if there is not enough steam?

Good day)
As for baking, Shteba bakes Excellent in the Porridge mode and the baked goods turn out like in Panasonic, but I have it.
So there are no problems with baking, you just have to buy a Teflon bowl.
The porridges are excellent. She fries super and without pressure, baking is also without pressure.
The languor mode also works without pressure. You can make kefir, sour cream, yogurt on heating. The temperature is set from 30 degrees onwards.
And Shteba will be more reliable from Orson.
Well, I like Shteba's appearance better)