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

Girls, my "Fair"


We don't really like baking with cocoa, so I baked without it. The cut is like this:

Very tender and tasty casserole, cottage cheese took 150 g more, and a little less sugar, and 4 eggs, vanilla added in a pod, in general, capricious homemade ones approved, we will still bake
She also made a duet with ribs, only beef:


The ribs were with a lot of meat, marinated in a mixture of mayonnaise and adjika, fried, in 10 minutes they cooked on Meat perfectly, and not hard, and did not fall apart, that's it!
Thanks to Chick!

Baked potatoes turned out)

Masha, in what pot did you do it? My potatoes have never been baked. And so you want.

In a steel saucepan))) I mainly cook in it)
I did it without water.

In a steel saucepan))) I mainly cook in it)
I did it without water.

I also cook mostly in a steel saucepan. The potatoes in it are delicious!

OPEN!!!

I saw it too late. Has already turned off everything. Baking on a closed valve. At the 25th minute, an awesome aroma went off (I could not resist - I stuck my nose, the top was not yet baked, and the barrel was already strong). And at 40 the characteristic smell of burnt went. She turned everything off. I'll wait a bit, the shtoto is still hissing and I'll get it.

Julia, what kind of pressure did you put on? I had to expose 0.3.

I must have gone crazy. I put the Meat program for 15 minutes and left. Came after some time, on the scoreboard 0.7 bar, time 3 minutes. remained, and the valve is in the Open position, I forgot to translate it, the lid was blocked. Before that I cooked the potatoes, the valve was closed exactly. Now my heart is somehow restless, why it happened.

I must have gone crazy. I put the Meat program for 15 minutes and left. Came after some time, on the scoreboard 0.7 bar, time 3 minutes. remained, and the valve is in the Open position, I forgot to translate it, the lid was blocked. Before that I cooked potatoes, the valve was closed exactly. Now my heart is somehow restless, why it happened.

Did I understand correctly - the valve is in the "open" position, and the lid is blocked? From the experience of letting off steam, I can tell how my valve works: it is closed when the arrow looks at:
1. Black circle
2. White circle
3. The word Valve
In these positions, absolutely no steam is released!
And it is open when the arrow looks between the word and both circles, it even rises slightly, and the steam comes out perfectly! Today I cooked the meat on Meat, the arrow of the valve looked at the white circle, and the pressure was great and quickly gained! Like this! I realized that it was not just me. True, this does not interfere in the work at all.
So, Ol, our Shtebiki are brothers (or sisters?), I didn't even attach any importance to this, that's why I didn't write about it, but now it has come out into the light of day. And I wonder who else the valve works like that?

And one more thing: I can't hang a steam basket in any of the bowls, it slides down. The second pressure cooker has navels on the walls, on which the basket is suspended, but there are no such ones, but what about you girls? The basket of meat was right on top of the potatoes today - isn't it good to eat, is it? Maybe I have a special Stebik? Or am I missing something?

So it slips down for me, I thought it was so with everyone, I put the stand down, and on it the basket.

So it slips down for me, I thought it was so with everyone, I put the stand down, and on it the basket.

Oh well you give. For some reason, it didn't even occur to me to put the basket without a stand)).For me, it does not even slide, but simply falls down.
And about the valve - interesting. I always thought the white circle was open

Oh well you give. For some reason, it didn't even occur to me to put the basket without a stand)). For me, it does not even slide, but simply falls down.
And about the valve - interesting. I always thought the white circle was open

Lena, theoretically it should be hung (after all, it hangs from other pressure cookers), only now I haven't found where to hang it
This is how the pipettes for hanging on another saucepan look:


And here is the basket itself, hanging on them:


If I wish, I can turn it and lower it down.

And about "openly" - and the instructions say that it is a white circle, but I have something wrong !!! And, it seems, not only me. The girls will appear, tell, I hope, how they are.

Did I understand correctly - the valve is in the "open" position, and the lid is blocked? From the experience of letting off steam, I can tell how my valve works: it is closed when the arrow looks at:
1. Black circle
2. White circle
3. The word Valve
In these positions, absolutely no steam is released!
And it is open when the arrow looks between the word and both circles, it even rises slightly, and the steam comes out perfectly! Today I cooked the meat on Meat, the arrow of the valve looked at the white circle, and the pressure was great and quickly gained! Like this! I realized that it was not just me. True, this does not interfere in the work at all.
So, Ol, our Shtebiki are brothers (or sisters?), I didn't even attach any importance to this, that's why I didn't write about it, but now it has come out into the light of day. And I wonder who else the valve works like that?

I have the same thing with the valve. Yesterday I cooked chicken noodle soup, it was necessary to relieve the pressure, since the family demanded to eat. First, I blew it off when turning the valve, placing an arrow between the inscriptions, then the steam stopped coming out, but the lid was still blocked. I wiggled the valve a little, lifting it up on one side through the towel, and a stream of steam came out of there again. In general, the only way I was able to open the lid. Something is wrong, to be honest. It should not be so that such traumatic methods can relieve pressure. My antique pressure cooker of the first edition of Land Life released the pressure with one turn along the arrow with the inscription open, why it is so is not clear. Now I look, the valve rotates like a weather vane, in any direction, without any stopper. Does everyone have it?

Pressure o.7. The bottom became black, I had to scrape it with a little foot. The top is nostril all the same, but that would have risen strongly did not notice it. True, I poured a handful of raisins and walnuts.

It's a pity, but I was just about 0.7 going to try to bake. So it won't work. The quieter you go, the further you'll get .

And the steam basket in this SV is placed on a metal stand. Do not hang it up.

Girls, I can't understand at all what happened to the valve. Now I was cooking vegetables on Olivier, tried to relieve the pressure, turned the valve, but the steam did not think to come out. It comes out only if you take the valve and lift it with your fingers by one barrel, while the fingers immediately begin to burn the steam with drops. It seems like I didn't have this before ...

The valve is clean for sure, I checked everything for light. And I bleed the air if the valve is lifted up, and not turned, at least in any position. And to raise it quite strongly, I adapted with a wooden spatula. Do not use your fingers, you can get a severe burn.

The valve is clean for sure, I checked everything for light. And I bleed the air if the valve is lifted up, and not turned, at least in any position. And to raise it quite strongly, I adapted with a wooden spatula. Do not try to use your fingers, you can get a severe burn.

Vooot, a similar situation, and this was not the case before. I just checked the valve with a toothpick - it couldn't be cleaner. But this is not normal, do you think?

I think that the situation with the valve is the same for everyone, just someone paid attention, and someone did not! In the end, I have exactly the same! And as it is turned into a diagonal between the points, it starts to let it down a little, and then I throw on a path and press the corner, he either myself or I hold it (mostly myself) (somewhere in the instructions it is written that you need to press the valve corner, only with something auxiliary ). And she also adapted, when almost everything is bled, then just after returning the lid and the steam will come out through the valve itself, it is very convenient.

My valve releases steam normally on a white mug. Virgin, and yesterday I cooked jellied meat according to Nuria's recipe. A very high-quality beef shank came across in the store, cooked the meat exactly according to the recipe for 15 minutes, the pace dropped, the valve opened, put carrots, onions, root celery, and another 15 minutes on the meat, then opened the valve after 5 minutes and turned it off, left until morning ... In the morning I took it apart, the meat was well boiled, then, as usual, I left for the country. Doubt took me, it was cooked for only 40 minutes, I think it suddenly won't freeze, I even bought gelatin. And when I arrived, everything froze perfectly, the jellied meat turned out wonderful.
🔗

Girls, I release the pressure like this: I take a silicone spatula and turn it to the open position with a sharp movement.
If steam does not come out, press it down with something and turn it and steam will come out.
Also, remove the swivel black flap and grab it between your fingers and squeeze hard. Maybe the plastic pad has moved. It was so with me.

I have no problems with the valve yet. I lower it with a spatula, turning it to the open position. And everything is OK.
In general, I rarely try to forcibly lower it. Well, mine is constantly under a strong stream of water, sometimes with a spoke from
I pick the cuckoos, but as a rule the valve is clean.

I have no problems with the valve yet. I lower it with a spatula, turning it to the open position. And everything is OK.
In general, I rarely try to forcibly lower it.

Girls, I drew attention to what happens to the soup if the valve is forced to bleed. The liquid inside is boiling very much !!! This means that with forced venting, for 3-5 minutes the liquid boils violently, mixing the entire mass of porridge, soup, cabbage soup, and so on ... whereas, when cooking under pressure, this does not happen, on the surface it is quiet and smooth.
Therefore, in order to maintain the quality of the finished food and the appearance, I never forcibly release the pressure again.
And then, during these 10-15 minutes of self-relieving pressure, the food is still languishing in peace, which gives it only the best quality.

I have the same thing with the valve. Yesterday I cooked chicken noodle soup, it was necessary to relieve the pressure, since the family demanded to eat. First, I blew it off when turning the valve, placing an arrow between the inscriptions, then the steam stopped coming out, but the lid was still blocked. I wiggled the valve a little, lifting it up on one side through the towel, and a stream of steam came out of there again. In general, this is the only way I was able to open the lid. Something is wrong, to be honest. It should not be so that pressure can be relieved by such traumatic methods. My antique pressure cooker of the first edition of Land Life released the pressure with one turn along the arrow with the inscription open, why it is so is not clear. Now I look, the valve rotates like a weather vane, in any direction, without any stopper. Does everyone have it?

The role of the valve, besides closing-opening, is also a PROTECTIVE one. It shuts off the steam outlet only UNDER its own weight and when the safety pressure is exceeded, it will rise and release the excess pressure. That is why it CANNOT lie TIGHTLY otherwise it may simply stick and will not act as a safety device.

Oksan press him to the pan and then he will lower. Try it! You just need to press hard.

Oksan press him to the pan and then he will lower. Try it! You just need to press hard.

Oh, how?
I took it off, put it back in place, and squeeze it aside?

Press it down and then let off steam

Oksan press him to the pan and then he will lower. Try it! You just need to press hard.

That is, it turns out that my 'assistants' turned him down, but I did not think to press him !!! I'll try!

Girls, I drew attention to what happens to the soup if the valve is forced to bleed. The liquid inside is boiling very much !!!

And I, when I cooked soup with ribs, was already frightened - when they were vented, these ribs SO jump. They are already hitting the lid. It has already happened twice. Only with me, or has someone else heard this? I also try not to play off as much as possible, but often there is no time to wait ...

Press it down and then let off steam

Masha, thank you, pressed it, it even seemed like a small crack, as if it had entered the groove. And now it rotates differently - these 3 ribs are felt, and before that it could be turned like a compass needle. But my assistants didn’t seem to touch him, why this happened is not clear ...

Yes, everything would be fine if earlier he would have let go too. Previously, there were no such problems with the descent, and I have a lot of experience in cooking in a pressure cooker of this type and with a similar valve. And my valve does not go down and does not rise 3 times, it just turns like a wing and that's it.

Yes, it cannot be otherwise, if the valve is not pulled out of the socket at all.
Calm down and look at the SIDE-U-U cover. Raise the cover to eye level and slowly rotate the valve around the axis. HE WILL RISE AND DOWN THREE TIMES IN ANY OCCASION. A little - 2-3 mm. Nothing depends on you - it's mechanics. It simply cannot be otherwise if the valve is not completely pulled out.

Yes, it cannot be otherwise, if the valve is not pulled out of the socket at all.
Calm down and look at the SIDE-U-U cover. Raise the cover to eye level and slowly rotate the valve around the axis. IT WILL RISE AND DOWN THREE TIMES IN ANY OCCASION. A little - 2-3 mm. Nothing depends on you - it's mechanics. It simply cannot be otherwise if the valve is not completely pulled out.

Now yes, after I pressed it hard. I say that something happened, because before everything was ok. And in principle, I am very calm, because its pressure-cooking functions did not suffer.I have never had a multicooker, but a pressure cooker with a similar valve has been cooking for me for more than 5 years, from which I do not understand what happened to him, why such a hemorrhage steam release.

And I, when I cooked soup with ribs, was already frightened - when they were vented, these ribs SO jump. They are already hitting the lid. It has already happened twice. Only with me, or has someone else heard this? I also try not to play off as much as possible, but often there is no time to wait ...

Insert a knife from the side of the carrying handle (underneath it) between the valve and the cover. There will be a small gap and pressure will escape through it. And at this time you do your own business.
The thinner the knife, the more gently it will release pressure.
And of course, the more liquid in the bowl, the longer it will take to poison.

That is, it turns out that my 'assistants' turned him down, but I did not think to press him !!! I'll try!

Well, I pressed it, but I feel like something has taken off there (a little, but not broken). I'll try it! The valve stopped turning, now it seems to me as before !!! Although I used it for a month and nothing !!

And I baked Cabbage Charlotte))

And the cutter

in the evening I cooked chicken liver with brown rice in Shtebochka.

It's cool, after all, she cooks with us, the liver is so tender.

Good evening, please tell me how appropriate it is for me to ask to deliver (friends) this splendor to Ukraine, we do not sell them, and most likely neither service centers, nor spare parts. Can I get a spare ring and bowl right away?

Good evening, please tell me how appropriate it is for me to ask to deliver (friends) this splendor to Ukraine, we do not sell them, and most likely neither service centers, nor spare parts. Can I get a spare ring and bowl right away?

If you really want such a CF, then of course you need to take it, let your friends just check it out! In general, the percentage of rejects is small, so here it seems only one was returned back! And the non-stick bowl must be taken immediately! And the ring is silicone - what can happen to it, by that time you will have Shteby !!!!

Unfortunately, no one there will check it, except for the presence of external damage, and the silicone ring, they say, strongly absorbs odors and stretches over time. For what I bought, for what I sell

Yashka77, I know that a ring from the brand 6050 is suitable. So ask that you order a ring and that's it)
And it's not difficult to check. Just boil some water in any mode and see if everything is in order))

Unfortunately, no one there will check it, except for the presence of external damage, and the silicone ring, they say, strongly absorbs odors and stretches over time. For what I bought, for what I sell

Even if you yourself take in a supermarket, you are unlikely to be able to completely test the SV for serviceability.
Stretching is something that is either of poor quality (as now periodically float up with female silicone) or if it is under constant load (stretching). And this ring just lies in the lid without any load.
Good drive belts with a greater load, have more "rough" equipment for decades.
And spare ones go or take, if a smoking regime is provided. Well, or already unsure of the quality of the company.

Yashka77, I know that a ring from the brand 6050 is suitable. So ask that you order a ring and that's it)

Masha, but exactly from 6050? It seems to be a little less But from 6060 it will definitely fit, we have already written. Today I cooked cabbage soup with pork. The cabbage turned out absolutely not "rag", but as it should!

Masha, but exactly from 6050? It seems to be a little less But from 6060 it will definitely fit, we have already written. Today I cooked cabbage soup with pork. The cabbage turned out absolutely not "rag", but as it should!

Probably 6060, I was sitting recollecting and 6050 came to my mind))

oh, how you are deeply mistaken. there are a lot of disposable equipment in Germany.

Everything is possible, I can also be mistaken))

Hello! I am a newbie here and also recently became the owner of a Steba pressure cooker multicooker, read a lot of comments on the bread maker and still decided, although I was very afraid ... because I am not from Russia and if I can’t return anything ...
People from Moscow ordered it to me in the azone, as a gift a bowl (as the forum users wrote on it, there is a scratch, only it is so small that it is almost imperceptible), I received it on Friday, on Saturday I tried to boil beets in it.
She turned on Stebu, poured half a liter of boiled water, put a perforated basket on the holder, and put the 3 largest beets in it, closed the lid and chose the vegetables function, put it on for 25 minutes, pressed start and waited ... the pressure did not have time to build up, and steam poured from under the cover above the panel, I was scared, I think, well, everything is a marriage, because I read here on the forum someone had such a marriage and had to return the device back to the store.
My husband said, I had to see what would happen to the end, I took off the lid and tugged the ring, it seemed to me that it lay somehow tighter, closed the lid and turned on the same function, there was no more steam from under the lid and the beets were cooked well.
Now I'm testing it for the second time, I just called me about readiness, I was cooking potatoes with meat sausages. Steam from under the lid did not fall, the pressure drops, the heating turned on, so far everything is fine

I read an article about the psychology of reviews for a long time .. there was a whole study.
I don’t remember the numbers, but the meaning is this - satisfied people write very rarely, but those who have bought an unsuccessful thing are very often.
Estimate how many SVs have already been sold and how many "cries of the soul" have you read ...
I have half a kitchen of purchases that I was afraid to do - and nothing works.
And how much negativity is still done in puffs or out of inexperience, and then having figured it out, rarely will anyone write a refutation

Igor, I'm starting to like you, despite the lack of recipes on your part. Gold words. When the lid did not close, I looked carefully through the entire Shteba device without panic and realized that it was so simple that it was even theoretically difficult for something to break. It is necessary to ensure that the ring is installed correctly, do not forget to close the valve (I myself am a sinner), make sure that when the lid is closed, the float is in the lower position and there should be no problems. Of course, for sure, as in any technique, breakdowns happen, theoretically they are possible, for example, with electronics, but the percentage is probably very low.

And now to the point. I discovered wide possibilities for cooking at a pressure of 0.3. Indeed, at this pressure, our Shteba works in the mode of a simple multicooker (not a pressure cooker). I was planning to buy a multicooker for cooking those dishes that are not cooked very well in SV, and now I was thinking a lot. Do you need it? At the weekend I cooked SHI. First, the meat for 20 minutes at 0.7, and then I added everything else and another 20 minutes at 0.3. Now on Saturday I plan to cook borscht - completely by 0.3. I want to see what color it turns out. Do you think 1 hour is enough with meat?

Jevgenija, I congratulate you. Good luck with your new assistant

Thank you.
That's why I took the Cube. It has no extra features that complicate the mechanism and make it less reliable. You can, of course, complicate and make additional degrees of protection, a sensor for the presence of dishes, a pressure sensor ... It will be funny and cool at first, and then malfunctions will go and you will be tortured to make repairs. The more difficult it is, the greater the probability of failure, and then there is humidity, pressure in addition ... And with the Cube everything is extremely simple and quite reliable.
And about the pressure 0.3 - so the manufacturer writes that the temperature there is about 100 * (but not less). Should be up to 106 * in theory. This is almost the same multicooker. A gentle mode is also applied so that the LIQUID DOES NOT evaporate through the top (a vapor pressure cushion is created in the same place and it supports the liquid ON TOP, except for the closed valve).
And despite the small difference in T - 101-106 * and just 100 * (without pressure), this small temperature difference still gives a FEELING difference in cooking time. I think we should safely divide by 1.5.
Here the temperature / time ratio is increasing. When I cook in an airfryer, I noticed a long time ago that the difference in cooking, for example, at 60 * and 85 * gives THREE TIMES difference in time. And it would seem only 25 * difference.

She turned on Stebu, poured half a liter of boiled water, put a perforated basket on the holder, and put the 3 largest beets in it, closed the lid and chose the vegetables function, put it on for 25 minutes, pressed start and waited ... the pressure did not have time to build up, and steam poured from under the cover above the panel, I was scared, I think, well, everything is a marriage, because I read here on the forum someone had such a marriage and had to return the device back to the store.
My husband said, I had to see what would happen to the end, I took off the lid and tugged the ring, it seemed to me that it lay somehow tighter, closed the lid and turned on the same function, there was no more steam from under the lid and the beets were cooked well.
Now I'm testing it for the second time, I just called me about readiness, I was cooking potatoes with meat sausages. Steam from under the lid did not fall, the pressure drops, the heating turned on, so far everything is fine

This has been written about it more than once. Before starting, for the first time, carefully look at how the ring sits, how the float jumps, twist until the arrows align. Do not worry and do not fuss the main thing and do not rush.
And if you are worried, drink 100-150 .. It will be calmer .. Well, unless of course someone is not violent who.

Here I have created such a potato! This was a complete improvisation, since there was no time to fantasize, but the family wanted to eat!
Tushonnaya potato with fried meat and Kanko-chi sauce + sour cream! I added only 50 grams of water. Fry + Meat mode 20 min. And the meat is beef neck goulash!

The dish is spicy, but tasty! Even the kids ate, albeit with sour cream, to remove the sharpness!

And this is meat with a pressure of 0.7? Need to try. And as I read that 0.5 liters of water is needed for pressure - I never tried to pour a little.

Yes, the pressure is 0.7! There was enough liquid - 200 grams of sour cream + moisture that was evaporated from the meat + 50 grams of water that I added. After turning off the mode, the temperature was 134 degrees. But different dishes, different temperatures! It probably also depends on the amount of liquid in the cooking process!

And this is meat with a pressure of 0.7? Need to try. And as I read that 0.5 liters of water is needed for pressure - I never tried to pour a little.

0.5 liters is for steaming. And then this is an obvious reinsurance of the manufacturer, much less is possible, I pour no more than a glass.
And for meat, to build up pressure, I have enough moisture released by the meat itself.