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

[Sprig @]

Sprig @
taty327
Girls, how much dough should ideally be for that amount of meat?
How many gr. knead it flour?

And I baked a cupcake according to this recipe
Butter cake according to GOST


Porridge mode 1 hour 40 minutes pressure 0.3
It smells like crazy !!

Here's a cut. It finally cooled down)

Wow, how tall and fluffy it turned out ..... Mash, and in what form did they bake? And what diameter fits in there?

[Sprig @]

Sprig @
taty327
Girls, how much dough should ideally be for that amount of meat?
How many gr. knead it flour?

Gal, I can't answer for sure, maybe Zhanna will help. I do not measure with flour, but with liquid. I make the dough on homemade eggs, I take 4-5 pieces, you can have 2-3 eggs and 100 grams of water or broth, 500 g of flour goes for sure, maybe more. A little dough always remains, I make dumplings from it. Do not worry, if you stay, you will find where to stick it, cut the noodles, dry them ... My people love it when there is a lot of dough in beshbarmak.

[taty327]

taty327
Svetik and the dough is cut simply into small rectangles, right?

[Sprig @]

Sprig @
taty327
Girls, how much dough should ideally be for that amount of meat?
How many gr. knead it flour?

In general, this is individual, depending on the number of eaters. Ideally, there should be more dough in the meat. If 4 people, for example, 2 adults and 2 children, I make a dough with 500 grams of flour. This dough is for us 2 times, for example for dinner and lunch the next day. Meat 1 kg of pure pulp I think is enough. We eat meat, but not just meat eaters.
Some people also make Besh on beef ribs, it also turns out very tasty, the meat is crispy. In general, the output is 1 kg so that the pure pulp turns out to be calculated. Discard the weight of the bones.

[taty327]

taty327
Svetik and the dough is cut simply into small rectangles, right?

Yes, even with rectangles, even with rhombuses, it doesn't matter (we won't be kicked out of the house for this, I'm forgiven, I'm a Khokhlushka)
By the way, my Muslim relatives always ask me, my little Ukrainian daughter-in-law, to bake their national balish, and it’s a joy to me - I love this business, and it’s delicious, and it’s delicious !!! (I’m bragging about it!)

Wow, how tall and fluffy it turned out ..... Mash, and in what form did they bake? And what diameter fits in there?

Baked directly in a Teflon bowl. I put a faceted glass in the middle of the bowl so that a hole appears, like in a cake pan)
And only then poured the dough)

[Sprig @ taty327]

Baked directly in a Teflon bowl. I put a faceted glass in the middle of the bowl so that a hole appears, like in a cake pan)
And only then poured the dough)

Everything ingenious is simple ....., you inventor, Mashenka, I would never have guessed to put a glass for a hole ...... 🌹
Sprig @
taty327
Girls, thanks, it's more or less clear, I've just watched a few more videos, for clarity ...

Dear girls, help. I want to order a pressure cooker bowl at Ozone:
Steba multicooker bowl DD 1 ECO
2013, Model: DD 1ECO bowl
additional characteristics
Material
Aluminum
Additionally
Volume - 5 L
DuPont non-stick coating
Volume scale
Dimensions
305 x 300 x 180
Weight
1120
But I was confused - the material is Aluminum and in the photo (in ozone) the bowl is light. And here on the forum I saw dark bowls. what do you say to that? Take this extra. cup or not? Best regards to all of you Lyudmila

Ludmila, aluminum is the material of the bowl, and the top is teflon coated !!
Well, here is the Light, ahead of me)

Dear girls, help.I want to order a pressure cooker bowl at Ozone:
Steba multicooker bowl DD 1 ECO
2013, Model: DD 1ECO bowl
additional characteristics
Material
Aluminum
Additionally
Volume - 5 L
DuPont non-stick coating
Volume scale
Dimensions
305 x 300 x 180
Weight
1120
But I was confused - the material is Aluminum and in the photo (in ozone) the bowl is light. And here on the forum I saw dark bowls. what do you say to that? Take this extra. cup or not? Best regards to all of you Lyudmila

Lyudmila, I will add. I bought the bowl right in Novosibirsk itself, through the DTD online store, this store has several points in the city, and it is delivered home by courier for free. I ordered, and my acquaintances from Novosibirsk received it, checked everything and then paid.

Girls, as I expected, the freebie did not work. My casserole came from Ozone. Gift teflon in a terrible form on the outside and a couple of dead inside. I took it, because I don't believe in a normal replacement. I will order a quality one separately. Here is a new batch (((((

My Shtebochka is working - a young homemade chicken in slices below, onion on top and potatoes in circles, just with salt and pepper. Must be delicious!

Girls, as I expected, the freebie did not work. My casserole came from Ozone. Gift teflon in a terrible form on the outside and a couple of dead inside. I took it, because I don't believe in a normal replacement. I will order a quality one separately. Here is a new batch (((((

Yeah ... not the whole marriage, apparently, was fused ... My gift bowl came in excellent condition, I didn't find a single goat. They lie again, scoundrels.
And yet, I think, it was necessary to demand a replacement.

Girls, as I expected, the freebie did not work. My casserole came from Ozone. Gift teflon in a terrible form on the outside and a couple of dead inside. I took it, because I don't believe in a normal replacement. I will order a quality one separately. Here is a new batch (((((

And I would replace. Well, from the outside, it's okay, but inside, yes, it's not pleasant of course.

Fssse! It is something! Girls, she's used! The whole body is in small scratches. The navel at the bottom in the middle is groggy. What to do??

Of course, you must check upon receipt! At our point of issue, the girls who work there insist that they be checked immediately in order to avoid misunderstandings and unnecessary running around. I received two Shteby there, both are in perfect order and the teflon bowls too, lucky ...

: cray: Already sealed. So I looked! There were no obvious defects. And under the brand new paper round timber at the bottom and at the legs was not enough to look. Yes, and small scratches in that light could not be seen. Did you have traces of water on the stainless steel and under the valve cover on the inside of the cover?

Already somewhere they wrote that on the bowl these are traces not from water, but from the acid in which the steel is washed

I had everything virgin, untouched, I looked through everything myself - everything was really perfect, the courier told me to check everything himself, since there was a batch with a marriage and a lot of returns and he plugged it into the outlet for heating ...

No, I really have water marks. As if someone cleaned it with steam, and then left it to dry on its own. In short: BE Vigilant !!!!!))))))). I went to order a new one, otherwise they will send the same one again)))))

And for today roast beef

roast beef

Awesome! You can see the meat is very soft and oozes juice.

but more fully I can answer "when I get my mule" tyashka.

Thank you Rosette, I think it's little things. The fact that there is no pan with a coating is much more offensive. Please unsubscribe when you meet with your Shtebochka

Today we have a meat stew with vegetables for dinner. She turned on Shtebulya for "frying" for 20 minutes, waited for the saucepan to heat up, splashed butter, then threw a little fat cut from the beef into it, melted it, threw in the meat, and fried it. I added onions, successively carrots and bell peppers. All this was fried and just Shtebochka squeaked that the program was over.I poured all this crazy deliciously smelling yummy with half a liter of hot water in which 2 tablespoons of tomato paste were stirred. Stirred. I left Steba to rest for 10 minutes after 1 program. Then I chose the "meat" mode, 15 minutes. Boiled spaghetti for a side dish. I took a photo, but the children stuck the cord from their mobile somewhere, I can't upload the photo to the computer. I tried Bluetooth, it hangs, I see big photos. As the cord is found I will add a recipe with photos.
It turned out delicious

[Gift bowl without defects]

And I bought Shteba)))) brought 24 nov)))
Very happy! I didn't even expect how cool she is!
Gift bowl without defects, I was especially pleased with the lid for the bowl)
I was going to buy Redmond, but after reading the reviews on the forum, I changed my mind, although my friend has been using it for a year and is happy.)
but about the staff, I read a couple of pages of reviews in the middle and quickly ordered, then I continued reading the reviews and saw a tip to ozon, where the price made me even more pleased and the cup as a gift, generally the top of my dreams, all the more I was planning to buy it anyway)))

before that I used Maruchi multicooker, 2 years. I was quite happy with myself, only at 46 did the bowl quickly rest (the coating of the bowl is so-so) ... and 45 broke recently, the lower ten stopped heating (she lived with her mother)
Shteba was purchased to replace it. Maruchi 46 I went to my mother in the village ...
Now I sit and think, how could I live without her, Shteby)
In the summer I made repairs in the kitchen, if I had bought it earlier, I would have provided an extractor hood over it. Or maybe come up with a cap-nozzle, like a samovar pipe with a bend, so that the steam does not go up but sideways?

I already managed to make beans from the booklet, quick baked milk (5 hours), and then yogurt on it) in the yogurt maker, the children like yogurt (and I didn't buy it for yogurt)

and yet what a convenient device! simple and at the same time so functionally convenient))
but tell me please, who adapted how to put the lid - put it? if lying down, it somehow takes up a lot of space. (and I don’t have a place to put it ... there are ordinary covers in it and there are a lot, but only one tat fits)

Girls, please explain how you get soft meat in 30 minutes? Maybe something is wrong with my regime (meat). When the program ends, the temperature is 103 degrees. Pressure 07. How are you?

let me warn you against error-
in Germany they sell it. option, so I was "explained on the phone in a conversation with the firm" banter ".
I think that the difference is in the socket, but I can answer more fully "when I get my mule."

in germany ordinary European sockets,

Girls, please explain how you get soft meat in 30 minutes? Maybe something is wrong with my regime (meat). When the program ends, the temperature is 103 degrees. Pressure 07. How are you?

depending on what kind of meat, let's say the tongues were boiled in 40 minutes, the husband said: 25 minutes would be fine. and it so happens that an hour may not be enough.

So the fact is that I tried it with different meat. And the result is one - at least an hour must be cooked. So I also think something can be programmed.

Awesome! You can see the meat is very soft and oozes juice.

Thank you, the meat really melts in your mouth and is very aromatic. I really did it a la sous (68 gr. 3 hours), after frying it on each side for 5 minutes. I think that 2 hours would be enough

So the fact is that I tried it with different meat. And the result is one - at least an hour must be cooked. So I also think something can be programmed.

I don't know, is the valve closing?

Yes, that's okay. Other modes work well.

let me warn you against error-
in Germany they sell it. option, so I was "explained on the phone in a conversation with the firm" banter ".
I think that the difference is in the socket, but I can answer more fully "when I get my mule."

The German version is no different, without a watch, as in some models in Russia, and we have the same sockets, nothing needs to be altered. You can't buy a teflon cup only, it's not there.

Girls, please explain how you get soft meat in 30 minutes? Maybe something is wrong with my regime (meat). When the program ends, the temperature is 103 degrees. Pressure 07. How are you?

Depends on the meat it is. I didn't look at the degrees, but I make beef in pieces for at least 30 minutes, and then if it's fried. And even longer. And if in a piece, then around an hour. We love soft. So that the bone itself falls off. I have the third pressure cooker for Shteba, everywhere it is.

I have the third pressure cooker for Shteba, everywhere it is.

I do not agree. My meat, cut into small cubes, is completely ready in 20 minutes. And today I did it with roasting, fry for 20 minutes and got stew for 20 minutes on "meat"
Shteba works with my second pressure cooker. The first pressure cooker cooks the frozen chicken in minutes so that the meat is separated from the bones. Even the toughest meat in a maximum of 20 minutes. Shteba cooks meat in the same time. I don't even know, it seems to me that 1 hour is a lot for beef.

Girls, please explain how you get soft meat in 30 minutes? Maybe something is wrong with my regime (meat). When the program ends, the temperature is 103 degrees. Pressure 07. How are you?

Natalia, for me this is also a living question. When I cook in pieces and after frying, then 20 minutes with my head is enough - the meat is very tender. But yesterday I cooked in a large piece, set it for half an hour - it turned out to be rubber. In general, most likely, it still depends on meat. I somehow put meat from two different purchases into the same stroganoff, so the pieces were different. Well, there is no way I can learn to choose the right meat. When both exits in the same mode ((

I only wrote about beef. Pork takes less time, chicken even less. But beef is different. And the older cow will cook longer. Here, disputes about the time for meat periodically arise, and everyone chooses for himself, I already wrote that we love completely boiled meat, although someone loves to gnaw the bones, then there is no need to boil it like that.

Well, I also have beef, even finely chopped - about an hour and then after a little frying. I cook for soup for an hour and a half, and it seems to me that some pieces are harsh. Pork - about half an hour is enough.

[Natalia Fuchs]

Natalia Fuchs
In the program Meat with a pressure of 0.7, after switching off the program t, 114-117 degrees are displayed, when as. A piece of 1-1.5 kg is cooked until fully cooked for 20-25 minutes, and we also don't like to gnaw meat. Broth chicken (athlete) for an hour on this program is boiled so that it is necessary to remove it in parts with a slotted spoon. It seems to me that your program does not work quite correctly, at a pressure of 0.3 such t usually happens, or even higher.
I fry the beef ribs with a lot of meat, and then on Kasha for 10 minutes, well, it costs 10-15 minutes, the pressure drops - it's absolutely ready, the bones remain bare.

Girls, please explain how you get soft meat in 30 minutes? Maybe something is wrong with my regime (meat). When the program ends, the temperature is 103 degrees. Pressure 07. How are you?

Do you set the pressure correctly? You never know confused.
In general, the meat should be ready in 30 minutes.
And the temperature is something low for 0.7.

Well, either all programs work differently, or, more likely, everyone has different meat. I got soft beef only in the sous-vide way, and no matter how much you put it in a pressure cooker, it's still oak
And the temperature at the end, in my opinion, is shown every time ...

In mine, the temperature is almost always the same, the difference is 2-3 degrees. By 0.7 113-117, by 0.3 103-105.

And I bought Shteba))))
but tell me please, who has adapted how to put the lid - put it? if lying down, it somehow takes up a lot of space. (and I don’t have a place to put it ..I tried it in the Ikea gizmo for the lids, it seems to hold up well in it, if you put it across, it costs 600 rubles, the toad strangles) I have ordinary lids in it and there are a lot, but only one tat fits)

Attach 2 L-shaped hook pins under the wall cabinet. Small in height. Hang on them, you can also for drying. Will not be conspicuous.

Remember at the beginning of Part 1 we had a long discussion about Steam mode? I read and did not try until this morning. And today I made a cottage cheese casserole in this mode exactly according to Nuria's recipe. I did half a dose, the valve is closed in ceramic molds-frames. Everything turned out great! and Par almost did not go, so little, and the casserole is more like a souffle, very tender.

Regarding meat, any pressure is boiled in 30 minutes 07. And the ham is more than 1 kg, it turned out to be a real boiled pork and jellied meat according to the recipe was cooked 2 times already.

Well, either all programs work differently, or, more likely, everyone has different meat. I got soft beef only in the sous-vide way, and no matter how much you put it in a pressure cooker, it's still oak
And the temperature at the end, in my opinion, is shown every time ...

I cook mostly beef, I don't use pork at all! On the function Meat by default, your goulash will be soft - my children chew it! If the bar is larger and in ruble, then you can put it on for 40-50 minutes, the only thing I never release pressure, I wait until it falls itself - this is about 30 minutes.

I was not at home, and here is such a discussion about meat. Girls thank you all. I am still confused by the final temperature of 103 degrees. Only pork was cooked. I always fry before that. Pressure-07, On 03 I never did meat. There are no problems with the valve. In general, I will continue to experiment.

There was not much liquid, but the temperature was 103 when it sounded about the end of the program.

You will laugh — tested the meat on water program. Pressure 07-temp. 100. Pressure 03-temp. 110 degrees. Now I will check the temperature on the water on the fish program.

Do this: When the countdown starts, reset the MEAT program and start the BROKEN program. The current temperature will be displayed.
99%, which will be about 114 *, if it works out, I'll explain why.
Take some time to test your peace of mind.

Do this: When the countdown starts, reset the MEAT program and start the BROKEN program. The current temperature will be displayed.
99%, which will be about 114 *, if it works out, I'll explain why.
Take some time to test your peace of mind.

Yes, 114 degrees

That is great. The pressure cooker works well.
It's just that when there is a lot of liquid (when cooking) or even when you took water for testing, despite the fact that you set the MEAT program, the program algorithm perceives this as cooking in SOUP mode. And on this program, the "pumping" of pressure does not go until the end of the program, but stops heating in advance, because it is when the soup is cooked that the pressure is released the longest. The program is clogged so that at the beginning the pressure would be normal, and by the end of the SOF program, the pressure was small.
Therefore, it must be borne in mind: when cooking in a relatively large amount of liquid, the cooking time under pressure of 0.7 decreases and therefore it is necessary to set the time a little longer than if it is stewing in its own juice.
To make the meat softer if it is old or frozen, when cooking I add quite a bit of sugar, and when stewing, depending on what is at home or what you want, a little beer (wine, ....) or sour cream (kefir, cream ..). The meat will become softer.

Yes, that's just the point the meat was fresh from the market in both cases. Yes, and added a little water. In general, tomorrow I'll try to put it out again.

Natalya, when I cook meat, from the beginning I fry for 10 minutes on the Roast, and then I turn on the Meat and cook. In 20-25 minutes everything is usually ready.
Try to do this and you don't need to add water at all, because when frying, the meat will let out juice and steam will be created from it and there will be pressure)

Yes, I also fried, and then added a little hot water.