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

Mode of porridge pressure 0.3 included at 19.34. The float rose at 19.39. After 10 seconds, the pressure was shown on the display and the countdown began.

For me, 0.3 always worked correctly. But I'll do the test too)
I'll write about the results, but only tomorrow, because I only cooked in it and the pressure cooker is hot.

Soup mode - 0.3, 0.5 liters of ice water. After 5 minutes, the valve whistled, after 6 it clicked, after 7 the countdown started.

We tested our own, soup mode, cold water, specially incl. stopwatch, pressure -0.3, the valve rose by 6 minutes 05 seconds, the countdown went by 7 minutes 33 seconds ...

Porridge mode, pressure - 0.3 / time - 5 minutes. I put it at 20.39, the float rose at 20.45, the pressure showed and the countdown started at 20.48. Teflon bowl, cold water. The temperature at the end is 109 degrees.

The program "Meat": 23-48 flooded, 23-53 the valve rose, 23-56 the light blinked, the countdown started, the lid is locked. All! All programs work for me for 0.3, everything is prepared as needed.

Own measurements:
Teflon bowl, porridge mode 10 minutes, pressure 0.3, water at room temperature 0.5 liters, the main valve is closed.
19:40 Launch.
19:44 The small valve started to release some steam.
19:45 Start of the program (the pressure is 0.36 on the screen and the countdown has started)
19:50 The small valve has started to release steam quite strongly.
19:51 Valve closing
Total loss of 6 minutes on an already running program.
Previous experiments:
After the start of the program with 1 liter of water, they switched to heating mode - the screen showed a temperature of 106 -108 degrees, but at the same time I easily lowered my finger to the center of the water by about 3 millimeters - the finger withstood the temperature (which means the surface is less than 80 degrees - I can hardly stand higher ). Air bubbles are visible at the bottom.

We draw conclusions:
1. For the majority of those who tested the stove, the result coincides with the description in the passport. That is, the stove must operate as described.
2. Mode 0.3, in which the valve closes later than the start of the program, I propose to consider it a marriage or a feature.

Then there are 2 options for the development of events:
1. Exchange the marriage until a normal stove comes across (I already have a second one, but most likely from the same batch).
2. If everything else suits, then consider this a feature of your stove (well, it has such a gentle character or Nordic - as you like) and add 5-6 minutes to all recipes on modes with a pressure of 0.3 5-6 minutes, so to speak, "technological warming up".

For this I think you can finish. Thank you all for your help in analyzing the situation.
Special thanks to igorechek per post https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.0 with a description

Cooked the first dish in Shtebochka - stew. I tried pressure and 0.7 and 0.3. It seems to work fine. Can you cook in it, turn it off and leave it overnight without opening the lid?

And this is my first report on Stebe:

Lamb with quince in a multicooker Steba DD1



For the side dish there was boiled round-grain unboiled rice, which I cooked in a bowl from Brand 6050 (this is for an experiment), proportions 1: 1, hot water from a thermopot, Porridge program, pressure 0.7, time 11 minutes.
The rice, to my surprise, turned out to be excellent, as we like - with a plump structure, not sticky and not sticky, you could even put it on for 10 minutes!

I tested my beauty. 0.5 ml of water for porridge. After 6 minutes (somehow very quickly) the countdown began. The cover is locked. So I misinformed earlier. This means that the lid opened only on casseroles. It's a pity .

We have a wind again today. I don't want to go to the store and that's it.I sit and think - what kind of porridge to cook from an ax. Puff pastry has been in the freezer for several months. Girls, does anyone have any ideas on how to use it in our Staff?

Laris try to isoboazit closed pie.

I also conducted an experiment with a steel bowl Porridge mode 0.3
The valve closed at 12.43
The pressure was displayed at 12.45
So the mustache is ok !!

Girls, take them to your slender ranks! I got it. Oddly enough, everything is in order with the additional bowl, but we'll see with the modes. I had a whole epic with her. It caught fire - I ordered it. I read the topic of the first part a little - I didn't feel like it. I looked at your pastries - I ordered and bought.

Ipatiya, congratulations! Yes, the pastries are excellent.
Larisa, the result is very interesting. I also defrost puff pastry today, but I planned to bake it in the oven.

Helen, while I was wondering what to do with this dough, I started the soup with Marinochka's stew in a steel bowl, and put the chicken in the second to marinate. I had to put a closed apple pie in a new cartoon. I sit here smelling the aromas of vanillin. Of course, the speed in simple cartoons freezes me. Already 1 = 50 is baked. Still, Shteba is beyond competition

Girls, thanks for the congratulations! Nothing, I hope Shtebochka and I will get along. And in the topic they are always ready to help or guide you on the right path. And I didn't change my mind because of Shteba herself. I thought, well, where should I go, when there are enough dishes and multicooker. The baking was also outweighed by a unique function - an adjustable thermostat from 30 to 80 grams, and even in increments of 1 grams. Even the suvidnitsa has the same step, but the minimum temperature is from 40 grams. In addition, Shteba for everything else and for everything arms master programs. So my choice was predetermined.

The cabbage pie turned out to be so delicious that no one said a word during the meal, you could only hear how the jaws were working. We all ate 2! huge pieces. This is something of course, despite the fact that children generally cannot stand cabbage. They said this is an unusually delicious cake
I did a double portion, as there were a lot of people. I added a little fried beef with onions to the cabbage. Time set 1 hour 40 minutes. Then she turned it over and cooked it for 10 minutes. In the photo, the cake seems very fried, in fact, everything is perfect, ruddy, beautiful cake! Many thanks to Tatiana for this recipe!

Well FSE, persuaded! Cabbage pie is also next!

In the meantime, the squids melted in the refrigerator. I used to cook in Panas, but his fry is more delicate, I started to cook much in advance. Today, I first threw mashed potatoes on the stove to cook and only then began to cook the cooked squid.)) First, I fry in Ste6e on the Fry (15 minutes was a lot) chopped onion in large half rings, when it began to thaw and turn red, added squid, gave fry them a little and, as soon as everything began to acquire a sweetish smell and caramel tone, I added salt and pepper and poured in a little sour cream. 5 minutes on Meat / 0.3, but the valve did not close, and the bowl is well 6y Teflon - caramel stuck to the bottom a little. I think that over time and the final mode, it will be necessary to conjure up more carefully.

But soft-soft-juicy-delicious!

In general, my ham is ready. It turned out delicious, although it was poorly compressed, I don't even understand why
The most important thing is that my white side fits perfectly into the steel bowl. But in Brand, the lid did not close, strange ...

Liz, delicious!
What recipe did you use?

Liz, delicious!
What recipe did you use?

Pork neck, chicken breast, spices, bell pepper, salt. Once again I was convinced that I didn’t like breasts in ham, but there was nothing else in the store, and I was eager to try it. I haven't got my Belobok for a long time, so as not to spoil the bowl of cartoons, and here the stainless steel is class!

If the old Temka, then here you can read everything about it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0

And now I cooked soup on beef)
I chopped everything coarsely, threw the onion whole)
It turned out very tasty !!

Finally, we finished the borscht and the bowl was freed and I ran to conduct an experiment with 0.5 liters of water at a pressure of 0.3 on porridge in a stainless bowl. It was interesting what kind of surprise Shteba had invented for Ukraine. Everything worked fine, somehow longer than others wrote here, but the main thing is that it works. The valve closed at 11 minutes already, at 15 minutes the pressure was displayed and the countdown began. At the end, the temperature was 100 *

[Roza_Irina]

Finally, we finished the borscht and the bowl was freed and I ran to conduct an experiment with 0.5 liters of water at a pressure of 0.3 on porridge in a stainless bowl. It was interesting what kind of surprise Shteba had invented for Ukraine. Everything worked fine, somehow longer than others wrote here, but the main thing is that it works. The valve closed at 11 minutes already, at 15 minutes the pressure was displayed and the countdown began. At the end, the temperature was 100 *

The story is one to one - only a saucepan was occupied by lentil-mashed soup, they finally finished eating
The situation with 0.5 liters in my time is the same as in Roza_Irina

Soup mode - 0.3, 0.5 liters of ice water. After 5 minutes, the valve whistled, after 6 it clicked, after 7 the time began to count down.

That is - 15 minutes before the start of the countdown is two! times longer than Russian models ...
At half a liter, it's still okay, but with large amounts of content, a very significant difference and inhibition of the process looms ... We don't need porridge in Shteba, so of course I don't suffer much from this, but the fact itself ...

Soups are currently on the program Fish 0.7 under pressure - it is not very bubbling
If I start it for 5 minutes, then at the end it comes out with 110 degrees, that is, quite delicately!

Good day! We have not bought bread for 13 years, we have been baking our own - 3 HP burned out from almost everyday use, now Panas, it has been holding for the second year, until I complain. But I always wanted that bread "from the oven". I decided to make "butter bread" according to Masha's recipe. Changed to 400g flour, water to whey + 2 drops of "liquid smoke", added flaxseed (the family loves). In addition, at the suggestion of Igorechka (special thanks!), I put a silicone mat in the Teflon bowl. The result is super duper! On proofing, the bread rose 3 (!) Times in 40 minutes, baked for 25 minutes + 15 minutes on "roasting". The bread is THAT! Thanks a lot, everyone! I will try to insert a photo. Nothing BURNED at all.

These are not miracles - just ten works according to a different program, I can not find another explanation.
Actually, just like with Heating, they suddenly threw us.

It's fucking awesome to have the same model, but with different parameters. Okay, 6 parameters differed for the better, but here it was completely a setup. ((

It’s uncomfortable to rejoice against this background.
I made a pie with raw cabbage solely on the belief in the human mind.
And - be surprised with me - it turned out to be damn tasty!



Only the specified time did not fit - it extended by as much as 25 minutes.

Hey everyone!
I'm planning a dolma tomorrow. Please advise which mode and how much to put in the Shtebe?

[Tanyulya]

Hey everyone!
I'm planning a dolma tomorrow. Please advise which mode and how much to put in the Shtebe?

Here Tanyulya did - count the same stuffed cabbage
Mini cabbage cabbage rolls, with the help of Dolmer

Did you start counting the time without indicating pressure on the program with pressure? Not quite clear. The pressure should be displayed at the start of the countdown in any case.

But by the way, this can also happen when there is very little liquid. Yesterday I cooked quince according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=307752.0
I did not pour water, the quince itself did not give juice right away. As a result, the timing went off, the valve did not close, the pressure was NOT displayed on the display.
I opened it, poured a couple of spoons of boiling water, closed it again and restarted the program. The pressure immediately accumulated, the valve closed, the pressure was shown on the display.

[Soup]

And now about the program Soup under pressure by 0.3 - set time - 5 minutes - 0.5 liters of cold water.
The valve was not closed at all, the pressure began to show at 15 minutes, the countdown started from 16 minutes.
Exit the program - at 104 C

I checked again for Kashe - the conditions are the same and the results are all the same as on the Soup, in contrast to the valve - it closed at the 11th minute.
That is, with Rose-Irina Kasha works like a blueprint for us - before the program starts, it runs clearly 15 minutes.

Interruptions in heating before the pressure build-up occurred 2 times - break time - by 2 minutes

In total, we have 4 unnecessary downtime minutes - and that's just for half a liter water!

Here's the reason - why such a difference in heating time of Russian and Ukrainian models.

Interesting movie ... Today I cook long rice for salad, 1 / 1.5. The total mass of rice + water is 600-650 grams.
I put Porridge / 0.7 for 5 minutes, after 8 minutes from the beginning, the valve closed, after another 1 minute the program turned on. And here is the most interesting thing - after switching off the temperature on the 6yla sensor is only 100 degrees !!

No, the rice, of course, is ready (I cook this rice, which is quite tough in cooking, on induction in a wrapped saucepan on a timer for exactly 12 minutes and I also let it stand a little). But why are there so few degrees?

Girls, I received my Shteba today. Got it out. I checked everything, I will cook tomorrow. I was tired, the road was icy, and I also received equipment for work. In general, I was 50-90 for SV Lakuchin, a year ago I bought extra. a 5L bowl and a 5L silicone ring (from Land Life, only the old model). Everything was sealed. I decided to try it for Steba. It got up like a native (they are akin to a bowl the same both in height and width), the lid is closed, and the ring is one to one. Tomorrow I'll try to bake it. she is like add. bowl Teflon-coated stems, only my bowl is gold. Well, the price of these bowls on the Land Life website is cheaper (650r). and the ring (120r). They are sold in a joint venture and delivered quickly. Only the old 5L model. In general, something like this.

Hello everyone! I have two questions:
- was there any information about the appearance on sale of stainless steel bowls for Shteba? Sooooo missing.
- how much time would you set for Beloboka (pork with turkey) for the regime meat, pressure 07. I'm afraid to undercook the first time
Thank you)))

Anna, I had a turkey roll for 17 minutes and waited for the valve to open itself! If I did pork, then I probably set it for 20-25 minutes and so that the valve opens itself! Meat program.

Good evening! My creations. I cooked milk porridge for the first time in Shtebochka. Mine eat only wheat, so I finally bought it. Shtebulya today I have a hard worker


And three layers of hot for dinner

- how much time would you set for Beloboka (pork with turkey) for the regime meat, pressure 07. I'm afraid to undercook the first time
Thank you)))

In the topic about ham, professionals have repeatedly said and argued that for ham and sausages, the most important thing is gradual and prolonged heating to 80C for about 4-4.5 hours. Then the structure and taste are right. If heated sharply, the ham will be dry.

Then it turns out that it is better to put the ham in cold water and turn on the heating 80 gr or simmering 80 gr.
Or is the white-sided not put into the water?
I'm still a layman in this matter))
And Lisa-Vei gave me a white-sided one !!! Hooray !!
Now I'll make some ham too))

Du yes, we insert tuda into the casserole bag. And we spread the mass, and then we wrap it on top and close it! Well, here I think clearly showed how to do https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310569.0

Good luck!

In the topic about ham, professionals have repeatedly said and argued that for ham and sausages, the most important thing is gradual and prolonged heating to 80C for about 4-4.5 hours. Then the structure and taste are right. If heated sharply, the ham will be dry.

Wow, Liza, how can you achieve this at home? Even in the presence of sous-vide, it is difficult, everywhere there is a fairly quick heating, and then just maintaining the desired temperature It remains only our usual methods ... Maybe if the heating were slower, then less juice would be released?

And my plugs flew out, so it turned off by itself, and a slow heating turned out)))
You can first set 60C for half an hour, and then switch to languor ... In general, I will also try different options.
By the way, about boiling. The same pros drilled a hole in the Beloboka lid and inserted a temperature probe into it. Readiness was determined by the temperature in the middle of the ham. Everything happened without boiling.

Tell me, is Steba DD1 ECO and Steba DD1 the same thing ??? Different stores have different markings on the Internet.

Ksyusha, yes the same thing)

Today I tested our Shtebochka for sous-vid!
And that's what happened to me!
I made a pork neck in spices and grain mustard.
Smell go crazy! I will definitely make the recipe)
I expose the final result, and the whole process will be in the recipe.
Fried after vacuum in a Teflon bowl in Shtebe.


Incision




Now I send it to the refrigerator for the night and in the morning there will be wonderful meat for a sandwich!

[0.3b]

Many people test the valve to work properly. I will also be noted

Here I put rice porridge: 1 mst of rice, 3 mst of milk (from the refrigerator), 1 mst of water (room), salt, sugar. Porridge mode 15 minutes 0.3b. In 5 minutes the inscription lit up 0.3b, the countdown started, but the valve did not close. Now Shtebich clicks the heating element, there are 5 minutes left on the timer, the valve is still open. A porridge smell is felt Quite noticeable steam is coming from the valve, but the valve does not close. There is 1 minute left, the valve is closed. The program is over, the temperature is 108 degrees. I'll wait until the valve opens by itself and the lid is unlocked. There is a suspicion that this mode of operation is due to the fact that the milk is from the refrigerator. In general, it seems strange to be able to regulate pressure despite the fact that there is no pressure sensor inside. Or is there?

The valve dropped, the temperature was 96 degrees. Opened the lid. It - not porridge. Milk separately, rice separately. I put it on for another 5 minutes in the same mode. The valve closed almost immediately (it was hot inside), but the inscriptions 0.3b no. It looks like it appears after a certain time, and not at all by a set of pressure or by closing a valve. Yes, that is right. At exactly the same time, 0.3b lit up. This means that in my case (I don’t know about others), you cannot use products from the refrigerator. In the next. just try to do the same with room milk.

And by the way, after the first time, as soon as 0.3b lit up and the countdown began, I opened the lid and touched the milk. It did not even reach room temperature. So there could be no 0.3b.

Milk separately, rice separately.

Was the rice washed before laying? In my entire history, it was only once so separately, then I was too lazy to rinse the rice and cook it in steam, not even in milk, but in cream and without adding water. And before that, the washed one turned out gorgeous in cream

I really wanted black bread, and yesterday I decided to stir up the rye-wheat bread, and then I bought all sorts of sourdoughs from Lactina. Think, let me try the bread leaven. To make it take better, I first mixed it with rye flour, malt (for kvass, malt concentrate) and whey in the HP and left it to mature, ran off to work. After 4 hours I opened it - it fit perfectly, so spongy, but the taste is not sour at all. I then thought that I have lactic acid fermentation? And then suddenly a thought came to my mind - and after all, sauerkraut, it is also sour-milk fermentation. I took a pickle from a vat, added an egg, wheat flour, butter and salt and a couple of drops of "liquid smoke" (I like it when it smells like from a stove). Everything is in HP, transferred to Shtebochka for proofing for 40 minutes. Then "Roasting" 25 minutes, coup for another 10 minutes. And here's the result. Check it out. It turned out slightly sour, as desired. Mine have already checked out - it is already gone.

Is your rice round? So it sticks together, probably a little, and gives a small crust (not a burnt crust). Try long grain rice - it is more crumbly. Will it work out okay?
0.7 should work with anyone.

I'll try on the standard "Porridge" 0.7 / 0: 10. If it doesn't work out, then I don't know what to think. Choosing the right rice for a slow cooker is a little too much. Especially when others cook porridge without any problems at 0.3 / 0: 15.

I'll try on the standard "Porridge" 0.7 / 0: 10. If it doesn't work out, then I don't know what to think. Choosing the right rice for a slow cooker is a little too much. Especially when others cook porridge without any problems at 0.3 / 0: 15.

I made porridge for 0.3 from round rice, but put it on a delay overnight and then it stood in my heating for another 1.5 hours. Everything is excellent and taste, and color, and consistency (I did it in general 1/7). And when I need it quickly, I always put 0.7.

That's bread! That's yes! At least the recipes went, otherwise I thought that all the brains of Stebe would be blown away.

I always make black according to the proven standard recipe from HB Panasik: wheat 225, rye 325, malt concentrate 40ml, liquid 400 (including 1 egg), salt and sugar, usually 2 hours. l. dry yeast. It was just that this time I had to check the leaven (I took 0.5 jars) and I wanted sour. I thought he would become sour from the leaven - but no, it remained sweet. So I had to think about how to acidify. You cannot immediately acidify - yeast does not work well in acid. Some on site offer vinegar. I tried apple and balsamic. But the taste is not ice. Here I decided to be close to the fermentation process. I'll try to draw up a recipe for Shtebochka, I still can't.

Made a recipe. Simple, but sooo delicious!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=329941.0

Have you looked in the recipes, what proportions go to rice porridge? And pressure and time? I personally cooked milk rice porridge, especially so that there were no questions. And there is also a video recipe from Tanyulya about rice porridge.

I watched the video recipe. For a glass of rice 5 glasses of milk. That is, the liquid is a quarter more than I poured. Perhaps this is the case. 0.3 / 0: 15 mode. I also bet. At Tanyulya, the cartoon closed the valve after 11 minutes, after another 2 minutes, 0.3b lit up and the countdown began. In total, the porridge was cooked for at least 28 minutes. My countdown went 5 minutes after switching on, the valve closed 19 minutes after the start (at the last minute of the timer). It turns out that in the mode, the porridge was cooked for only a minute instead of 15. It doesn't seem normal to me ...