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

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!

The less moisture remains at the bottom of the finished product, the higher the bottom temperature will be shown by the device.

Baked today a HONEY biscuit with soda from irza in the staff. Twist on the word - photo no. The biscuit turned out cool and just made. Height-9cm. Baked on Kasha 80min. pressure 03. To the author of irza and Tanyule

Today I cooked barley with meat - it turned out so delicious! Porridge mode 20 min and Warm up 1 hour! Soft, crumbly!

Girls! Hello everyone! I was sitting in the bushes, deciding which cartoon to order. I wanted little Toshiba for porridge. mk us in the family: I am a husband. And I ordered ... Steba DD1 ECO. Here's your little cartoon! Can I make small portions of porridge in it? And should I rejoice? I really like Stebochka, it's impossible to resist. I'm only afraid that the big one for the two of us. But what a flight for fantasy! Sentimentality has won, the practical mind has not resisted here. That's it. I am a dreamer, however.

And not only you. Like someone wrote that 0.5 mst. I cooked porridge and everything was normal. Now I won't find it, of course, but I remember it, because I don't need porridge in the morning anymore.

Boil, boil porridge and in small proportions! I cook for 100 grams of rice (this is one portion bag) (although there is a baby especially for this)! Proportions for rice 100 g + 500 ml of liquid - this is not a thick porridge (or 1 mst of rice +7 mst of liquid)

Yesterday I got Shtabu from Ozone. I immediately decided to make pilaf. Before that, boiled for 10 minutes with lemon. There were no problems. By the way, the gift cup came not scratched. In short, the pilaf turned out to be just super. Before that, I did it in a simple multicooker for some reason, it turned out to be a mess. And then it took 12 minutes (chicken) and the yummy is ready. Borscht is next.

I really want a delayed start, yoghurt, the possibility of purchasing additional kuztrul and rings. and the price, of course, is important.
then something that is in one is not in the other ... oh, there is no perfection in the world

It seems to me that Shtebochka fits in all respects: yogurt, sour cream, and you can pick up rings, but pots are not a problem at all - they are available !!!

Well, here I went to study again, in my head there is porridge with fast

And in Štebik the porridge at a pressure of 0.3 tasuuus!

To use Shteba as MB, just open the black valve before cooking?

To use Shteba as MB, you just need to open the black valve before cooking?

Depends on what you want to cook.
There are options ... to cook at low pressure, do not close the lid at all, open the valve, use the lid obliquely

For example, cook rice. With pressure, everything is clear: 0.3 - 0.7 and a closed valve. When the valve is open, will Steba turn into a standard MB?

Girls, no one has tried on the Shtebochka silicone O-ring for the UNIT USP-R10 pressure cooker (it is suitable for all Unit pressure cookers)?

And where is the ring from Unit sold?

Girls, rings from UNIT are sold at OZONE. We have Unit 1040 at our dacha. If you want, I'll try on whether it's suitable or not. But my ring on Shtebe behaves perfectly (TTT), it practically does not absorb any signs of deformation and odors in comparison with other CBs.I think while it fails (and this will not happen soon, if at all), something will be on sale.

Laris, you try on, you never know who needs it)

Girls, rings from UNIT are sold at OZONE. We have Unit 1040 at our dacha. If you want, I'll try on whether it's suitable or not. But my ring on Shtebe behaves perfectly (TTT), it practically does not absorb any signs of deformation and odors in comparison with other CBs. I think while it fails (and this will not happen soon, if at all), something will be on sale.

Larissa, I will be very grateful, maybe it will really fit I read somewhere that once every 2-3 years the ring must be changed in pressure cookers

Natalia, seriously !!! What model? From 6060? And where can you buy it?

I don’t understand in any way what a silicone ring can smell like? How much I cook, it doesn't smell! This was no way before the rubber was - the smell was absorbed and cracked quickly, but here the silicone will be more durable!

Laris, how long did you cook it by 0.3. And the pressure took a long time?

Laris, how long did you cook it by 0.3. And the pressure took a long time?

Olya, for some reason the pressure was gaining really longer than usual. And she cooked soup at the standard time - 30 minutes. Pre-made frying of beets, carrots and onions, then added meat and closed the lid obliquely. While I was cutting cabbage and peeling potatoes, my meat with frying without water sweated. Then I threw in cabbage, potatoes, poured water and set it to 0.3 for 30 minutes. It turned out delicious, but not beautiful.

Laris, you try on, you never know who needs it)

The ring from UNIT 1040 fit perfectly as a family. I drove the "soup" program with him. The pressure built up quickly. It didn't float from anywhere. Everything is fine.
Photo of our unit ring cover:

Laris, well, to be honest, I thought that the beets would lose their color. After all, borscht becomes discolored from a long boil, what is the difference in a pressure cooker? And then you did not keep on heating? They say the color is restored from this.

Laris, well, to be honest, I thought that the beets would lose their color. After all, borscht becomes discolored from a long boil, what is the difference in a pressure cooker? And then you did not keep on heating? They say the color is restored from this.

Zhen, I’ve already got used to the fact that borsch is losing color. And then I thought that by 0.3 the pressure was not so great and the beets would behave differently. I kept it on heating for 30-40 minutes. And God bless him. They all dined well with me already

The ring from UNIT 1040 fit perfectly as a family. I drove the "soup" program with him. The pressure built up quickly. It didn't float from anywhere. Everything is fine.
Photo of our unit ring cover:

Larissa, a ring from this pressure cooker: Unit USP-R10 Silicone O-ring for a pressure cooker Unit 1010/1020/1040/1060, I found this on sale, it costs 400 rubles, is it exactly right?

[Tagliatelle with vegetable and chicken breast ragout]

We arrived with a Master class! It was great! Interesting and delicious! Here are the recipes for the dishes we cooked (photo taken by Maria)

Tagliatelle with vegetable and chicken breast ragout
4 persons

Ingredients:
Tagliatelle ~ 280 gr.
Chicken breast - 1 pc.
Carrots-14 pcs.
Onions - 14 heads
Celery stalk -14 stalk
Garlic-2 cloves
Green basil - 2 branches
Grated lemon zest - 5 gr.
Olive oil - 70 ml.
Cream 22% - 200 ml.
Parmesan (grated) - 80 gr.
Sea salt - to taste Black pepper - to taste

Preparation:
1. Pass the chicken and vegetables through a large meat grinder.
2. Pour oil into a pressure cooker bowl, add basil and lightly fry. Then put the minced chicken with vegetables. Fry lightly, stirring constantly.
3. Add cream and zest. Close the lid of the pressure cooker and select the "meat" setting for 25 minutes.
4. Season the finished stew with spices to taste.
5. Mix the boiled pasta with the sauce, put on plates and sprinkle with cheese.

Duck breast with apple cream
4 persons

Ingredients:

Duck breast on the skin - 2 pcs
Golden apple - 2 pcs.
Rosemary -1 sprig
Flower honey - 20 gr.
Butter - 20 gr.
Rose pepper - 2 gr.
Sea salt - to taste
Black pepper - to taste

Preparation:
1. Peel the apple and cut into a medium dice. Transfer to a vacuum bag, add oil, honey, rosemary and rose pepper. Evacuate.
2. Grate duck breast with spices and make incisions on the skin. Fry on a hot grill until golden brown. Blot well with a napkin and vacuum as well.
3. Cook apples and duck in a souvid, at a temperature of 85 C for 30 minutes.
4. Beat the finished apples in a blender. Remove the duck, blot with a napkin and cut into thin slices.
5. Put the apple cream on a plate and duck on top.

Stewed fruits with herbs and ice cream
4 persons

Ingredients:

Pear conference - 2 pcs.
Mango -1 pc.
Figs -1 pc.
Sage - 2 leaves
Thyme - 2 branches
Cane sugar - 50 gr.
Black pepper - 1 pinch
Lemon zest (grated) - 2 gr.
Biscuit biscuits (crumbled) - 4 tbsp. l.
Ice cream (to taste) - 4 balls

Preparation:

1. Fruit, peel and cut into medium / diced.
2. Transfer to a vacuum bag, add herbs, sugar, zest and pepper.
3. Vacuum and cook in a suvid at 90C for 20 minutes.
4. Put hot fruits in bowls, add ice cream and cookies on top.

Well, if only a little! But when Mashunya uploads the pictures, she will generally faint! Not only is it tasty, but also beautiful! And what is high in calories, then yes ..... I still do not want to eat! At least I would eat a duck, it’s painfully tender and tasty !!!!

I would love ice cream. Moreover, with such a delicious addition!

Was the grill used only for roasting duck or was there something else that was cooked on it?

Was the grill used only for roasting duck or was there something else that was cooked on it?

For duck only

Was the grill used only for roasting duck or was there something else that was cooked on it?

Yes, only the duck was fried! And there were 2 different grills! Contact Grill Steba PG 4.4 and Contact Grill Steba FG 95 - this one showed its best side!

Girls here is the topic for the master class !! I just started))
Master class from STEBA

Herculean porridge) pressure 0.3 10 minutes on the Porridge mode)

Masha, how much milk is there for 1 multi-glass of Hercules flakes?

I cooked in water in the proportion of 1 tbsp of rolled oats and 3 tbsp of water.
And with milk, I would do so, 2 cups milk and 1 cup water.

I cooked in water in the proportion of 1 tbsp of rolled oats and 3 tbsp of water.
And with milk, I would do so, 2 cups milk and 1 cup water.

I prefer milk alone
for 1 m. st of flakes, 500-600 ml of milk, if it is heated, then more milk may be required.
And the time varies from 10-15 minutes, the taste of porridge is different.

As promised, I made a herring on alder sawdust in our Shtebochka! It turned out very tasty and tender! I think the mackerel will be even tastier !!! There is practically no smell during cooking, well, if you only sniff at the valve itself! Gum, I would not say that she drank alder, no more than after a head of soup or roast! And the smell is washed off with the help of Zoom (Amwey). I will definitely post the recipe and the photo as soon as the kindergarten releases the computer (when I go to bed).

All Smoked Fish recipe here
Smoked fish

And I have porridge again, millet))
1: 3 cups milk and 2 water
15 minutes mode Porridge pressure 0.3


Kashka is gorgeous !!

Marin, thanks for the recipe)

Marina looked at your fish aaaaaa ... say so, but the fish has absorbed the smell of alder (I write myself, but saliva flows).

Yes, the fish turned out to be delicious, everything is somehow in moderation! My husband appreciated, said it would be good for polishing this fish.
The sharp herring smell is gone! In the finished form, a soft alder aroma is inherent! The nose does not cut, which is very good!
I'll try to make a mackerel and a red fish! Here's another way to make a water pickle with onion husks .... I will experiment and tell!

Well, my staff is in perfect order ... the learning process has begun.
To better understand how it is customary to say here, little red riding hood, you need to understand her work.
Please tell me what algorithms our Shteba has in each program, how does the temperature change there?

On the forum it is very poorly written ... it is only written that in the porridge, soup mode, the outlet temperature is 115-120 degrees, but during the cooking process it reaches 200 degrees, but I don’t know how it walks its algorithm, in the frying mode they say it is constant temperature 150-160 degrees ...

In general, who experimented, observed, studied each program?
After reading a total of 102 pages on two forums, I could not find an answer to my question.

PS: After all, the names of the programs are named conditionally, you also need to understand how this program works so that you can combine different cooking algorithms.

Today I cooked barley with meat - it turned out so delicious! Porridge mode 20 min and Warm up 1 hour! Soft, crumbly!

Marina, did you soak the barley before cooking? and what proportions for her?

Marina, did you soak the barley before cooking? and what proportions for her?

Here she is my pearl barley

Proportions like rice for pilaf! Of course I can't say in ml, because I do it by eye, I got used to it! first I fried everything (onions + carrots + meat), then put the pearl barley (I didn't soak it, I forget to do these processes). As soon as he enters, I run away, I don't know how to plan in advance.

Hello everyone! Here I am now with a red cap, brought home on Saturday, I still can't try it. Firstly - it's scary, this is my first pressure cooker, and secondly, I want to get to know her in a calm atmosphere, but this calmness is only dreaming ... I'll try today when everyone has settled down

I am reading now that Masha became a moderator.
Was I the one who screwed it up over the weekend, or did I check out that week's event?

I just cooked chicken broth.
I put a quarter of a chicken, some with white meat, coarsely chopped the carrots and threw the head of the onion. Salted)
Turned on Soup mode 20 minutes pressure 0.7
The broth is gorgeous !!! Transparent as a tear !!

Marin, the broth is excellent))
Therefore, it is necessary to write, cooked pilaf, but not like that above. I did this and that) maybe I did something wrong))
In general, everyone does pilaf in his own way)
Well, pilaf, example)))

Marin, the broth is excellent))
Therefore, it is necessary to write, cooked pilaf, but not like that above. I did this and that) maybe I did something wrong))
In general, everyone does pilaf in his own way)
Well, pilaf, example)))

Well, here I am about the same!
I think that our Man is panicking in vain and it seems to me to thoroughly analyze the processes of the MV operation there is no special sense! Moreover, each type of food on the same program behaves differently (Igorek wrote about this somewhere). You just have to adapt! For example, my pilaf comes out differently and it depends not only on the amount of water, but also on rice (polished, with steam treatment, brown, etc.), how much oil I drink .... In a word, there are many nuances! It's just that housewives who are the same every day and all year round - it's easier, they already see by eye what and how!

I prepared another fish according to Serge Markovich's recipe. Help yourself! Yummy!

[masinen]

masinen, I will not say anything new ... for example dietary borscht: Fried onions, carrots and beets in the frying mode for 5 minutes, then added water and vegetables, set the soup program for 3 or 5 minutes. (I don't remember) with a pressure of 0.7, at the end I added beetroot infusion and garlic ... languishing for 20 or 40 minutes. I don't remember anymore.
That's all.

Still, it is not clear which programs are being prepared how, why you need to choose certain modes ... that is, how to understand which one will be better if you do not know the algorithm and temperature ... For example, how do you adapt new dishes for Shteba, what knowledge you follow when choosing one or another mode?

PS: Now I'm tormenting the chicken, let's see what happens.

Man, I will tell you a terrible secret in all SVs, including Stebe, there are no unique algorithms, they are only in MV (and even then not in all) and in SV Cuckoo.
Any pressure cooker simply goes to a certain temperature regime, usually 115-120C at maximum pressure, and that's it ... In Shteba you set the pressure yourself, and therefore the temperature. The rest of the modes differ only in the duration of preparation of the average soup, porridge, meat, etc.

What are we guided by when choosing a mode? Experience - your own and someone else's, here from the forum, plus a little creativity in mood, and only this. understanding the physics of the process in a saucepan and having just experience, you just start cooking, not really thinking about the algorithms. You try and draw conclusions - tasty or not, guessed correctly or not.