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

[Igor]

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 the dry ingredients. As a result, it will practically not remain in the final product. I don’t know the technical details of this particular pressure cooker, but I don’t 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?

When heated, any dough will release moisture, but the amount and speed will be different depending on the type of dough.
I meant that after the float rises and the pressure builds up, the moisture inside the "boiler" does not evaporate anywhere outside of it, unlike pressure cookers with the principle of pressure regulation by releasing excess steam through the bypass valve. And for the pressure to build up, I wrote, you only need 10-20 g of water. The moisture will then condense around the perimeter of the lid and you will drain it (remaining after the steam is released through the valve). And yet, after baking, excess moisture evaporates. After baking in a bread maker, my bread loses in mass (moisture) by 40-80 g after cooling.

after the float rises and the pressure builds up, the moisture inside the "boiler" does not evaporate anywhere outside of it, unlike pressure cookers with the principle of pressure regulation by releasing excess steam through the bypass valve. And for pressure to build up, I wrote, you only need 10-20 g of water.

If there is no excess moisture (in the case of baking), then nothing will be released, either in one or in the other. So in these conditions there is no difference between the two methods of pressure regulation. From your experiments, you concluded that 10-20 ml of liquid is enough to build pressure. How then to explain the fact that when baking casseroles (there is definitely 10-20 ml of moisture there) with 0.3 set, the lid did not lock?

If there is no excess moisture (in the case of baking), then nothing will be released, either in one or in the other. So in these conditions there is no difference between the two methods of pressure regulation. From your experiments, you concluded that 10-20 ml of liquid is enough to build pressure. How, then, to explain the fact that when baking casseroles (there is definitely 10-20 ml of moisture there) with 0.3 set, the lid did not lock?

Let me give you an example. If you open the drain in the bathroom and turn on a small pressure of water, then the water will flow out quietly. By adding more pressure, you can achieve that a certain level is formed in the bathroom and remains. And if you add more, then soon water will pour over the edge.
The float valve has 2 small holes through which moisture, when evaporated, comes out of the bowl when it is in the lower position. The valve itself will close in the event that the rate of steam generation is greater than the rate of steam exit from the float. Like in the bathroom.
Cabbage, for example, has a moisture content of probably 80 percent, and when heated, the moisture from it will easily and QUICKLY and evaporate in sufficient volume to back up the float to the upper position and stop the release of steam - the pressure begins to rise.
Any product containing moisture will vaporize it. The question is the amount and rate of evaporation. And if the dough does not release moisture quickly enough when heated, then it has time to slowly bleed through the valve and there will be no pressure.

[Girls]

Any product containing moisture will vaporize it. The question is the amount and rate of evaporation. And if the dough, when heated, does not release moisture quickly enough, then it has time to slowly bleed through the valve and there will be no pressure.

Well, that is, these 10-20 (and even more) ml may not be enough to build up pressure, if there is something else in the bowl besides this liquid, which prevents intensive vaporization. But for steam boiling under pressure, it will be enough to pour these 10-20 (but better than 50, for reassurance) ml of water, and it should be enough, since the liquid does not disappear anywhere after the pressure is set.

In general, about the peculiarities of adjusting the pressure of this pressure cooker, I realized that if the pressure is set, the temperature will be regulated so that the pressure is stable until the end of the program, which will prevent the lid from unlocking, even when baking under pressure.
Girls, try to bake something at 0.7 I really want to see what happens in practice

[Girls]

Well, that is, these 10-20 (and even more) ml may not be enough to build up pressure, if there is something else in the bowl besides this liquid, which prevents intensive vaporization. But for steam boiling under pressure, it will be enough to pour these 10-20 (but better than 50, for reassurance) ml of water, and it should be enough, since the liquid does not disappear anywhere after the pressure is set.

In general, about the peculiarities of adjusting the pressure of this pressure cooker, I realized that if the pressure is set, the temperature will be regulated so that the pressure is stable until the end of the program, which will prevent the lid from unlocking, even when baking under pressure.
Girls, try to bake something at 0.7 I really want to see what happens in practice

Of course. 10-20 ml - I wrote this for guidance when cooking. For example, vegetables, meat, etc. release moisture easily and quickly. And with the test it is more difficult and so that it would be clear what effect to expect and not think that SV is inappropriate

And I put the pike in milk first for languishing 88g, then decided that it should not be less than 100g, changed it - put 0.3 bar and 30 minutes on the "fish", probably enough, I mean that the pike is a river fish, worms are found in it ...

Alexandra, everything is correct, the product must be brought to 100 grams, and then put on languor. Moreover, there are worms in the pike.

And all the more so since everything is not like with people again ... After 30 minutes. I turned the valve - no sounds, I open the lid - there is also such a strange silence ... I closed the lid, turned on the FISH mode again, the pressure 0.7 took 30 minutes, and we went for a walk. Yes - when she squeaked after 0.3 bar - she showed a temperature of 110 degrees, then another temperature rose to 114 degrees. and only then began to decline. But the picture after opening the lid did not at all confirm these temperature values ​​- as if it had not boiled at all ... But now such a scent of stewed pike in Latvian has gone! ...

At 0.3, the pressure comes off very quickly, maybe they just didn't pay attention)
Was the contents of the bowl hot? If yes, then everything is ok, you could put on languor and go for a walk)

I tasted baked goods on Kasha 0.7 - not satisfied. She baked a chocolate sponge cake, put it out for 50 minutes, after 15 minutes the wrong smell came out that I would like, the lid did not lock.
As a result, I baked for 30 minutes, the bottom was burnt, the heating was sharp, the baking was normal, even probably good, but not excellent, there is no moisture and porosity that is needed, and of course the burnt bottom does not suit me kaaaak. I will not post the recipe separately, as I bring it to mind - I will post

Then, it turns out that the baked goods are only 0.3. Well then, I won't try, but I also wanted to bake a cupcake)

[Mash]

Then, it turns out that the baked goods are only 0.3. Well then, I won't try, but I also wanted to bake a cupcake)

Mash, I didn’t like it: pardon: I will definitely test it for 0.3 and then I will report back.

You girls are great, but my pan is buggy, now I can’t close the lid, I have to cook, but the lid doesn’t twist and the ring is corrected and I’m no longer strong ...

Elena, how is it not spinning? Can not be!! Nothing can interfere there.

I put Masha in the position with the arrows, that is, obliquely, and turn everything as it is jammed not to the left, not to the right, somehow ...

Masha, if the black pins are on the saucepan itself, then they do not go down, like they are soldered

Len, sorry, I didn't ask that, but they don't go down))
There is a pin on the lid inside, it should go here and there, so check it

Such a silvery broadened, should he hide to the end? and then I kind of half

Yes, half. Well then, I don't know, there is no more reason for the lid not to close.
Look, maybe the body was hit, but you didn't notice.

I did the right thing) I just stood there and twisted the lid, there was nothing to interfere with, only the pin is on the lid, but it comes in, it turns out it has nothing to do with it.

It turns out this way, but after all, something interferes with what for cooking I have Panasik and Shtebka nothing else, there is no gas surface yet (repair), so for me two pots are relevant

Girls, and I made beef in cranberry sauce according to Tanyulia's recipe from recipes from a friendly forum. Such yummy turned out. Tanya, thank you. I didn't know what to do with cranberries since last summer

[Girls]

Ooooh, what meat! Put meat and cranberries in this week's cooking plans! Thanks Tanyulya and Larssevsk

GirlsI really want to Cheesecake "Fair" set up in the Shtebe!
What suggestions are there for baking it? The same Porridge on 03? and how long should you put it on? I'm waiting for an offer, one of these days I will decide on an experiment

[Girls]

GirlsI really want to Cheesecake "Fair" set up in the Shtebe!
What suggestions are there for baking it? The same Porridge on 03? and how long should you put it on? I'm waiting for an offer, one of these days I will decide on an experiment

Lena, thanks for the link. I have put in the plans the "fair" cheesecake. Considering that Shteba bakes at 0.3 like a slow cooker, and not a pressure cooker, I would put it at 0.3 for porridge, for 80 minutes. AND WOULD NOT CREW IN IT ALL 80 MINUTES, as I love, so as not to fall out. The girls wrote that they cooked in Panasonic for just 80 minutes

And if milk escaped, it should have gotten only to the valve and lid and the body. And she still hasn't split.

My escaped milk, however, did not get on the heating element, it escaped a little, but it was also under the lid, and not outside. And also - torture me as you want - I don't know how it happened

I tried to bake 0.3 sour cream tonight. When Shteba squeaked, I just couldn't get away from the baby. Then I fell asleep altogether. In general, I got it in two hours. It turned out to be very unusual. It seems that I did not have enough time, and then she herself came on the heating.
But tender is unreal! In general, even with a relative failure, I liked the baking by 0.3 much more. And much more than any other baked goods

My escaped milk, however, did not get on the heating element, it escaped a little, but it was also under the lid, and not outside. And also - torture me as you want - I don't know how it happened

So we tortured due to the fact that there are control boards under the heating element and can short-circuit. And what is needed, or rather, it is not necessary to do so that the milk does not get there.
Under the lid, it is understandable hit and miss, and not dangerous. But at the bottom of the case ...

Good day. I am again with a question. Maybe someone made a hodgepodge in Shteba (cabbage and chicken hearts). I saw it somewhere, but now I can't find it. And I don’t dare to experiment in a multicooker (this is not a stove). You are handy girls, everything turns out so well for you. Tell me how to properly make a salt. Thank you.

Lena, thanks for the link. I have put in the plans the "fair" cheesecake. Considering that Shteba bakes at 0.3 like a slow cooker, and not a pressure cooker, I would put it at 0.3 for porridge, for 80 minutes. AND WOULD NOT CREW IN IT ALL 80 MINUTES, as I love, so as not to fall out. The girls wrote that they cooked in Panasonic for just 80 minutes

I baked it in my 3 liter Panasik. So I didn't bake it in 1 cycle)
I would put it on 60 minutes.

[Tanyush]

I tasted baked goods on Kasha 0.7 - not satisfied. She baked a chocolate sponge cake, put it out for 50 minutes, after 15 minutes the wrong smell came out that I would like, the lid did not lock.

Tanyush, I forgot, and you baked under pressure in other pressure cookers? I want to understand that this is such a feature that the stems are heated intensively. Perhaps this is precisely due to the fact that the pressure is controlled by the temperature, and not by the valve (that is, 0.7 is set, the device decides that the temperature must be increased, since the pressure is not accumulated)

Masha, how do you get baked goods if you put it on the bottom so that it doesn't burn, some kind of gasket like a silicone mat or something? It may not work. Or will it work? After all, the heat will not scald so aggressively.

Igor, this should be tried.
In general, I was satisfied with the result on porridge by 0.3) it turns out very well. And for faster baking, you can bake on the Roaster)

I did not understand, if you put a silicone mat on the bottom of the bowl, then you need to directly on top of it and pour the dough? Will it flow under the rug itself?

Then there is no need for a stove in Shteba for 0.7)
Baking only for 0.3 on Porridge or on Roasting without pressure (express)

I did not understand, if you put a silicone mat on the bottom of the bowl, then you need to directly on top of it and pour the dough? Will it flow under the rug itself?

I do not know. Need to try. The idea itself is correct in my opinion. The rug itself does not conduct heat very well (like the overlays on the handles of saucepans) and will soften the heat from the bottom of the bowl. Before that, everything went well in the oven and yogurt maker. My baking mat is smooth on one side and corrugated on the other. If you take a compass, measure it out and cut it straight, put the smooth side down, then I think it won't go numb. And if the dough is not entirely liquid, then it is generally good. Only the bottom is slightly convex towards the center, so you need to cut it out so that it fits snugly against the walls

[Mashun]

Then there is no need for a stove in Shteba for 0.7)
Baking only for 0.3 on Porridge or on Roasting without pressure (express)

Mashun, but it seems to me that the result for 0.7 and Fry is the same, isn't it? Your casserole on Fry also has a very ruddy bottom.

Manna, I didn't try 0.7) but it looks like the result is similar) but I was baking all the time on frying, I liked it, but sometimes the bottom ruined a little)
And so on 0.3 super turns out.

Girls, I wanted to ask a question, has anyone tried AVIKOMP CUOCO Non-stick reusable mat 33 * 40? There is water in front of me and I don't know what to do with it. It looks like baking paper, only thicker. Dishwasher safe. And cut it out as needed

I often make baked goods on the rug, bought in Auchan, cut a round shape out of it and bake, everything is fine



et curls pear

I often make baked goods on the rug, bought it in Auchan, cut a round shape out of it and bake, everything is fine

I've heard a lot about silicone rugs. The fact of the matter is that it is not silicone, but somehow strange. Like parchment paper. So I'm wondering how he behaves in cartoons.

As paper, I also have, I bought a large sheet for protvin, thin, I was told that it was like Teflon. Also good, I also painted it all into small circles ...

Good day. I am again with a question. Maybe someone made a hodgepodge (cabbage and chicken hearts) in Shteba. I saw it somewhere, but now I can't find it. And I don’t dare to experiment in a multicooker (this is not a stove). You are handy girls, everything turns out so well for you. Tell me how to properly make a salt. Thank you.

Ultramarine, I made such a salt, but not in Stebik, but in Kukushka 0821.
In Stebik I would do this:
1. Peel the hearts, cut them in half, fold them into a bowl. Peel the onion, cut into 4 parts, put on the hearts. Peel 3-4 garlic cloves and put whole in a bowl.Add 2-3 tablespoons of vegetable oil, 1/2 multi-glass of water, peppercorns, bay leaf, I also added a pinch of marjoram. Meat mode 15 minutes.
2. Prepare vegetables. Finely chop another onion, coarsely grater the carrots, chop the cabbage, add salt and rub a little with your hands until the juice appears. I also added the white part of leeks, cut into thin rings, a couple of tablespoons of tomato paste and 1 teaspoon of granulated sugar.
3. After completing the Meat mode, remove the onion, garlic and bay leaf. Add the vegetable mixture, mix everything and set the Vegetables mode for 15 minutes.
I think that time will be enough. If you decrease the pressure by 0.3, then the time must be increased. Solyanka turns out to be very tasty.

As paper, I also have, I bought a large sheet for protvin, thin, I was told that it was like Teflon. Also good, I also painted it all into small circles ...

Irina, have you tried using it in pressure cookers? Doesn't it merge with the food? ... I'm afraid I even try something

Irina, have you tried using it in pressure cookers? Doesn't it merge with the food? ... I'm afraid I even try something

No, I didn't seem to put it in multi, only in the oven, when the Easter cakes were baked in enameled forms.
And what difference does it make, I think you can do it in the cartoon, smear the bottom of the bowl with butter, lay the rug (it sticks to the bottom), grease the rug too, and pour the dough on top. And all

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

I have cooked more than once in 15 minutes, it boils down remarkably

Stebik and I cooked Buglama. Excellent Modeling Mode, just for such dishes. Delicious. Bon Appetit!

I have cooked more than once in 15 minutes, it boils down remarkably

Elena, thank you. I cooked this morning, set for 10 minutes. It boiled well. Of course, pea soup in 10 minutes is fantastic. And delicious, it is almost gone.

What a fine fellow you are, but my pan is buggy, now I can’t close the lid, I have to cook, but the lid doesn’t twist and the ring is corrected and I’m no longer strong ...

Lena, how are you doing with the lid? Overpowered? I had such a trifle, I understood what was the matter.

Masha, frankly, did not want to overload the topic with unnecessary technical details. But just in case, then I'll write. I had this - I put the lid obliquely, but it does not turn, that is, it does not close. I try to twist back and forth and as if something is interfering. It turned out that it was just a float, which in a nut with a silicone ring stuck to this nut and did not go down. Because of this, the metal pimp on the side of the lid did not sink into the side of the lid when closed, and this prevented its rotation. The little casket simply opened, tugged this float so that it freely descended and rose in the nut and everything began to close.

Masha, to be honest, did not want to overload the topic with unnecessary technical details. But just in case, then I'll write. I had this - I put the lid obliquely, but it does not turn, that is, it does not close. I try to twist back and forth and as if something interferes. It turned out that it was just a float, which in a nut with a silicone ring stuck to this nut and did not go down. Because of this, the metal pimp on the side of the lid did not sink into the side of the lid when closed, and this prevented its rotation. The little casket opened simply, tugged this float so that it freely descended and rose in the nut and everything began to close.

Larissa contacted a representative, so he wrote to me about this float, of course I pulled it just didn’t think that it was somehow connected with a silver "pimp", I tugged and put it in place, but it had to be lowered down

Girls, I adore you all!

Yesterday I baked a cheesecake Fair, which I read about in this thread, on the Kasha 0.3 mode, which I also read about in the topic.
In general, the cheesecake is cool! Or a pie? Or dessert? I had a little cottage cheese, I whipped it with sour cream, and added another egg, because there was no starch or semolina either. It turned out to be completely liquid filling. In the center of the dough, it did not lie down, but spread over the entire diameter. I added raspberry jam between the filling and the dough. As a result, everything was baked, rose, and on the cut it was more like a Zebra, maybe in some places the dough rose through the curd filling.)))

Who would have known that with baked goods, the chest just opened like that! Just reduce the pressure, but what a result! Praise to those who have thought of it! I rode with this cheesecake in front of my husband: "Look, nothing is burnt, look at the bottom!"

I set the time for 1 hour and 30 minutes, took it out immediately - the top was ready, the bottom did not burn, and did not dry out.

After all, this is just an event of paramount importance - to find out that Shteba can bake wonderfully!

Yesterday I baked a cheesecake Fair, which I read about in this thread, on the Kasha 0.3 mode, which I also read about in the topic.
In general, the cheesecake is cool! Or a pie? Or dessert? I had a little cottage cheese, I whipped it with sour cream, and added another egg, maybe there was no starch or semolina either. It turned out to be completely liquid filling. In the center of the dough, it did not lie down, but spread over the entire diameter. I added raspberry jam between the filling and the dough. As a result, everything was baked, rose, and on the cut it was more like a Zebra, maybe in some places the dough rose through the curd filling.)))

Who would have known that with baked goods, the chest just opened like that! Just reduce the pressure, but what a result! Praise to those who have thought of it! I rode with this cheesecake in front of my husband: "Look, nothing is burnt, look at the bottom!"

I set the time for 1 hour and 30 minutes, took it out immediately - the top was ready, the bottom did not burn, and did not dry out.

Svetochka, you are smart. So 90 minutes after all? If you take a picture, post the recipe. Let it be at hand. The recipe is awesome !!!