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

It's just that after some, sometimes even boorish posts of individual members of the forum, the desire to write something disappears

Can a stainless steel bowl be washed in PMM? Tell me, pliz

[Zhenya]

Zhenya - of course you can, but what will she do - I use all my stainless steel in PMM - shines like new

It's just that after some, sometimes even boorish posts of individual members of the forum, the desire to write something disappears

Can a stainless steel bowl be washed in PMM? Tell me, pliz

And not only in the PMM, but also rub it with an iron washcloth, it's like stainless steel casseroles. I like it so much, extraordinary.

girls and boys, New Year is coming soon. She broke her whole head - to cook such and such in our Headquarters for the festive table? Or to cook in the old fashioned way on a baking sheet in the oven? Many recipes have already been posted, but most of them I cooked without holidays. Has anyone already invented a festive dish at Stebe? Share your idea. Maybe I'll pick it up Not necessarily a complicated dish, but just a new and unusual one. On Saturday, my husband and I are planning to go shopping for food for the holiday, but I’m not taking my mind.

Good afternoon, Stebists and Stebists! I have a question for the distinguished representative of Shteba S-t Please tell me when your products will be sold in Kazakhstan? I would buy a lot of things, and a vacuum dispenser, and a grill, and a sandwich maker. But none of this can be found here. Only order from Germany. But it comes out very expensive, the commission to the intermediary +% for weight + for delivery. For example, they calculated an amount equal to the cost of the evacuator itself for a vacuum cleaner. I really don't want to overpay so much

I will answer about recipes for the New Year's table, I plan to boil almost all the preparations for salads in Shteba (and vegetables and meat for Olivier). The cake chose boiling water chocolate, baked in Shtebe. The cutting will be done using the sous method, although it’s a problem with vacuum bags, I will vacuum it under water. Then I will bake the duck in the Shtebe with apples or oranges (I have not yet decided with what exactly). Manty is also planned in the staff, in two versions - standard - boil, and not usual, there is not a lot of oil on the bottom of the saucepan, put manty, pour broth and fry! I also plan to make puff steamed vegetables for a side dish for meat in Shtebe, but I did not decide to turn it over, or using the vacuum method. Necessarily jellied meat, I can't even imagine it without Shteba

It's just your imagination, because you can do everything in the Shtebe! She is so smart, and she cooks and fries and steams and bakes))) I would now have a couple more Stebs, so I would have turned around with them for the New Year holidays

[Lean Stewed Beans]

And today Steba has prepared for me
Lean Stewed Beans
Home beans, old and very oak))
I didn't soak her, but!
Poured water and 10 minutes for 0.7 vegetables. Forcibly released the pressure and drained the water, they turned out as if soaked.
Made a roast from carrots, onions and red bell pepper.
Poured the beans with water and folded the roast and 3 tablespoons of Dolmio tomato sauce.
Included vegetables 30 minutes pressure 0.7
After switching to heating, I switched to languishing for 6 hours and left on business)
And here is the result


It turned out very tasty !!!
Shteba, as always, done well, the oak beans turned out to be a gorgeous dinner!

Mashun, it looks very tasty! I'll take on such a recipe! I made beans today, I just had to boil them! I did not soak it, added 800 ml of water to the 'Meat' for 450 grams, put 70 pressures on for 40 minutes. It turned out, not tough, you can make it as a side dish or in soup - I cooked it for this!

[Masinen]

Masinen
Mash looks like she was fresh ..., clever, as always ...
Girls, did anyone make porridge for a long time? How much tempera.put and for how long? I do it on a postponement, I want to try it on languor ...

We're home!!!



Mash, the traffic jams seem to be scared of you, they disappeared right after our conversation!

Omela, congratulations!

And today I have an incomprehensible situation! I put the pepper on, I closed the lid, set the program and left, but I feel that something is not right, it seems like the valve should close already, whistles slowly - I went and I see: the valve is closed, the pressure has accumulated, the countdown has started, but it’s even the beacon is not closed, it is in the open position - so it worked for me for 10 minutes. Of course, I returned it to its place! Tomorrow I'll try to repeat the experiment!

Omela! Congratulations on your assistant!
Your valve is probably closed on the Steam program, which is why it beeps.
We cook lemon or water soup on any other program. Steam swears!

And immediately the question - why does she pick all the time ???
While I was gaining pressure on the Steam program, I did not pick, as the countdown began, it began - peak-peak .............. peak-peak ........... ... peak-peak ............ already and the program ended, and she kept beeping on heating - from 112 ° С to 106 ° С this peak continued, after 106 С it finally let it go
What to do about it, how to remove the beeping? There is not a word about this in the instructions
In general, the PAR program worked correctly

Did you turn on the steam with the valve closed? If so, it will beep, this is a type of warning that the temperature is on the swing.
And it does not turn off. It also picks up on roasting)

Well, yes, with closed I checked how the pressure works
And this is Toko on Steam and Roast? Doesn't it pick up on other programs under pressure?
Tanyulya's video did not seem to pick up on Kasha
And why such an honor to these two programs - for being the most powerful - right?
Hmm, it's still unusual to work with such a peak

The program seems to have ended, the display showed 108C and 4 minutes .. wait ??? There was no steam discharge as such .. I forced it down .. I'm used to the fact that in Kukushka she does everything herself.

It was not 4 minutes highlighted, but 4 hours. Shteba went into heating mode, 4 hours by default.
Try to gently open the lid, or it is better to wait a little while the temperature drops.

Lena, thanks! I understood already ... I dumped the steam and opened the lid. Can you fry with the lid open?

Another question .. in the plate according to the programs there is a pressure of 0.7 everywhere, and Masha advised me to bake a biscuit on the Kasha program, a pressure of 0.3. And it's not on the plate at all.

Press the mode button twice, the pressure will change.

Mistletoe! There is also one moment about frying - if you fry in a stainless steel bowl and a piece sticks, then you should not tear it off in a minute, it will peel off like fry on one side. And it is better to start frying after the beep, when the bowl warms up and the countdown begins.

Congratulations on your purchase !!!!

Another question .. in the plate according to the programs there is a pressure of 0.7 everywhere, and Masha advised me to bake a biscuit on the Kasha program, a pressure of 0.3. And it's not on the plate at all.

Yes - you can put it up - Lisa won has already written

[Ksenia]

Another question .. in the plate, according to the programs, there is a pressure of 0.7 everywhere, and Masha advised me to bake a biscuit on the Kasha program, a pressure of 0.3. And it's not on the plate at all.

I have a biscuit in the video, I specifically showed and drew attention to this that the pressure is 0.3.
Ksenia, Congratulations!!!

[Lean Stewed Beans]

And today Steba has prepared for me
Lean Stewed Beans
Home beans, old and very oak))
I didn't soak her, but!
Poured water and 10 minutes for 0.7 vegetables. Forcibly released the pressure and drained the water, they turned out as if soaked.
Made a roast from carrots, onions and red bell pepper.
Poured the beans with water and folded the roast and 3 tablespoons of Dolmio tomato sauce.
Included vegetables 30 minutes pressure 0.7
After switching to heating, I switched to languishing for 6 hours and left on business)
And here is the result


It turned out very tasty !!!
Shteba, as always, done well, the oak beans turned out to be a gorgeous dinner!

I drew up the recipe, maybe someone will come in handy)
Lean stewed beans

Good day! Hurrah! I also received my Shtebu today) the first such technique in my life)) and immediately the question .. tell me, please, we want to try with my husband today to cook jellied meat ... what meat to choose so that the jelly freezes and when and how to remove the foam ?? ?

Good day! Hurrah! I also received my Shtebu today) the first such technique in my life)) and immediately the question .. tell me, please, we want to try with my husband today to cook jellied meat ... what meat to choose so that the jelly freezes and when and how to remove the foam ?? ?

I prepared a whole set of meat: 3 pork hooves, a little pork shank, turkey wing, turkey drumstick, homemade soup chicken trimmings - it will freeze like a cute one! Only water should be poured 2 cm higher than the meat and no more! Onions, carrots, salt, lavrushka.
When cooking in a pressure cooker, the lid does not open at all and you do not need to remove the foam, if the meat is good (correct), then the broth for the jellied meat will turn out transparent.

Ladies and gentlemen, Happy New Year everyone! Help yourself to New Year's dessert



Here I want to get a prize from Shteba, it just caught fire!

My recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=332953.0

And I put the jellied meat in Shtebochka to cook. Here, 5 liters is still not enough for me ((((you can't pour a lot of water, everything is occupied by bones and cartilage)))

[Cottage cheese]

Cottage cheese
milk 1l, kefir 1l, heating for 1.5-2 hours. The readiness of the curd can be determined by pushing back the curd, that is, if it moves away, then it is ready. Exit about 350g.


Then put in a colander, covered with 2 layers of gauze, tie and hang to drain the whey. Longer - the cottage cheese will be dry. I leave for literally 10 minutes, the child eats soft.



I take soft milk, Native field. I did it from the other, I don't like the output (a little) and the consistency (tough)

Girls, tell me, please, should you put kefir at what temperature and time? I'm going to do it on Lactin in glass jars. Do you need to lay a rug in an iron bowl on the bottom?

Good day to all! I want to share the experience of making cottage cheese, it turns out, well, a very large yield of ready-made soft cottage cheese. The main thing is not to rush, I do everything slowly, in several stages. First, I put the milk on the sourdough for 8-10 hours in the heating mode of 34-35 degrees, it is convenient from evening to night (1 packet of pasteurized milk + 3 tablespoons of sour cream, stir with a whisk), when the curdled milk is ready, I stir it again with a whisk (I have a silicone coating so as not to scratch the Teflon bowl), then I warm it up for 30 minutes in a simmering mode of 82-85 degrees, then set the heating mode to 70 degrees for 2 hours and leave it to cool down to room temperature, usually in the morning, I go to work until the evening, i.e. That is, the heated clot slowly cools down for 10-12 hours.
I put it on a sieve, let the whey drain for 20-30 minutes, the output turns out: a little more than 0.6 liters of completely transparent non-acidic whey and 320-350 grams of non-acidic tender cottage cheese. I advise you to try it, especially if you have little kids. After that I don't want to buy shop cottage cheese. The main disadvantage of this preparation is that Shteba is busy for a long time. I cooked such cottage cheese in a Brand 502 multicooker (on a multi-cooker there is an opportunity to program 5 stages), it turns out well too, but it tastes better in Shteba !!! I don't know what the secret is, maybe Shteba's bowl is thicker, maybe the temperature in Shteba is kept more even, does not jump, or maybe it cools more slowly in a pressure cooker than in a multicooker, but the fact remains, Shteba tastes better!

Girls, tell me, please, should you put kefir at what temperature and time? I'm going to do it on Lactin in glass jars. Do you need to lay a rug in an iron bowl on the bottom?

Kefir should be made up to 35 grams. if in jars, then pour some water into the bowl so that it reaches half of the cans. And turn it on for 6 hours.

Good morning everyone!
And here is my experiment with a stopwatch: 0.5 liters of water from the filter (guaranteed room temperature), steel bowl, Porridge program 0.7 bar 5 minutes. After 7 minutes, thin, barely noticeable streams of steam appeared from under the lid.After another 20 seconds the valve closed, after another 30 seconds the program started. At the end of the program, the temperature is 113 degrees. The cartoon beeps twice every 10 seconds. It is obvious to me that Shtebich works as expected on "Kasha" 0.7 / 0: 05. I noticed that in the first 7 minutes of heating, there were no clicks of the heating element except for the very first one at the moment of turning on. An hour later I want to try the same 0.7 bar, but with cold water from the tap, and then another hour later with room water in the Porridge mode of 0.3 bar.

0.5 l of cold tap water, steel bowl, "Porridge" program, 0.7 / 0:05.
After 7:30, steam appeared from under the lid, much more intense than the first time, and from the valve, which should be closed. The valve closed after another 1:15. After another 25 seconds, the program turned on. At the end of the program, the temperature is 115 degrees. Thus, in the second experiment, Stebych's behavior is also adequate: first steam, then closing the valve, then turning on the program.

: bye: Hello forum users Breadmakers! For a long time I cherished the dream of acquiring some kind of smart and independent kitchen assistant, reviewed and re-read a lot of information on the internet and "got sick" with this topic. At first I wanted to buy a bread maker, but there is a huge variety of bread in stores (you can wait a little), then I leaned towards the airfryer, in a word, I determined my choice for a long time and painfully, and, finally, yesterday I became the happy owner of Stebochka Eco. Made myself a birthday present. And I understand that this is just the beginning. Now I will master my beauty, I hope for your support and help if I have any questions. I will think to create this, to surprise the guests ...

Girls, tell me, please, should you put kefir at what temperature and time? I'm going to do it on Lactin in glass jars. Do you need to lay a rug in an iron bowl on the bottom?

Kefir should be made up to 35 grams. if in jars, then pour some water into the bowl so that it reaches half of the cans. And turn it on for 6 hours.

Look what is written on the packet. I have 35-40 grams written in Lactin. I did it even in a 40 gr. Cartoon, it turned out great. At the expense of time, I would bet more. In general, I usually expose 10 hours, and then I look at the state. Sometimes it takes more than 6 hours to prepare. You don't need a rug in an iron bowl.

Mash, why do you pour water up to half the jars? I pour it up to the shoulders, it seems to me that then the heating of the milk in the jars will be more even.

: bye: Hello forum users Breadmakers! For a long time I cherished the dream of acquiring some kind of smart and independent kitchen assistant, reviewed and re-read a lot of information on the internet and "got sick" with this topic. At first I wanted to buy a bread maker, but there is a huge variety of bread in stores (you can wait a little), then I leaned towards the airfryer, in a word, I determined my choice for a long time and painfully, and, finally, yesterday I became the happy owner of Stebochka Eco. Made myself a birthday present. And I understand that this is just the beginning. Now I will master my beauty, I hope for your support and help if I have any questions. I will think to create this, to surprise the guests ...

We have a great theme:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=193859.0
And there are many of us

Zhen, you can shoulder it))
But I would set the temperature to 38g, so as not to swing.
And the time is 6 hours.

And my jelly is already ready! Delicious, I can't say that it is sooo strong, but it has frozen well enough. But the broth is absolutely transparent. I poured more water than allowed, but everything went well! I am very happy with the result! We don't have a recipe for jellied meat yet?
And I thought that there are, there are few pictures. But I’ll post it anyway. It was a rehearsal for the New Year's program. So in a week I'll cook again and post good photos.

I now only have jellied meat in Shteba and cook it, but my recipe is adapted for wild meat, very few people are interested in it. Jellied meat is beyond any competition, and the bones will not damage the bowl.

In ursonchik I set the pressure to 3 (high), the time is 1.5 hours - the meat is completely ready, the fat is sticky, that's what you need. And immediately I cut it, tear the meat with two forks.
Decide what parameters to set in the headquarters

In Shteba it will definitely be ready in 1.5 hours, because elk jellied meat is ready in 2 hours, it has been checked many times.

Can someone tell me - on which program do we get the maximum temperature? I have something all the time different temperature values ​​at the end of the same programs, but maybe this is because the power supply has a different intensity (because the village).

: ded_snegurochka: Girls, can you please tell me about Stebe. We should have these pots without a timer and without temperature control in the heating mode (there is only a fixed temperature of 70). In which case, in this case, you can make yogurt, kefir? And yet, where you can buy in Kiev, but so far everyone only promises. And it caught fire so that there is no strength.

If not 40 gr., Then none. In cartoons, where there is no such mode, they put it on heating for a while, then turn it off and do not open the lid. Then the multicooker works like a thermos.

Check if the heating can be regulated. And if not, then just turn it on for a while, as you see on the scoreboard 42 grams and immediately turn it off. And you will have yogurt. And kefir must be heated up to 35 grams.

Well here's mine Jellied meat in a multicooker-pressure cooker Steba DD1


Help yourself!
Happy New Year !!!

Liz, you have it right in Russian!
Jellied meat, pickled cucumber, and cabbage !!

And I have a dolma today)
I cooked on the Meat mode for 15 minutes, pressure 0.7

Hello.)) A newbie writes to you. Quite recently, for the first time, I purchased a Shtebochka multicooker-pressure cooker. I think it's a decent machine. Can you please tell me how to remove the steam valve to clean it? I'm afraid to break it .. After all, together with the steam, pieces of food can be thrown out .. If possible, help, dear and advanced staff owners .. Thank you in advance ..))

There is nothing terrible there. We remove it like this - just pull it up with a little effort. There is nothing special to break.

I really want a New Year's mood! I decided to bake Christmas gingerbread. Those that are "correct" are not yet ripe, because they rolled up and put the dough late, but by January 7 they will ripen. I decided to turn in those that are for a couple. I took the basic recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178632.0, but changed everything a lot. What she managed to photograph, the rest was swept away in an instant. In general, Russian New Year's cranberry gingerbread in Shtebochka (THANKS YOU, DEAR!).

Yesterday I made meat in a creamy sauce approximately according to Ksyusha's recipe for Kukushka (only sour cream was used instead of cream), the meat mode was 0.7 for 30 minutes, everything worked out, but the sauce at the bottom burned so well, it looks like its cheese part ... I don't understand what's the matter.

Yesterday I made meat in a creamy sauce approximately according to Ksyusha's recipe for Kukushka (only sour cream was used instead of cream), the meat mode was 0.7 for 30 minutes, everything worked out, but the sauce at the bottom burned so well, it looks like its cheese part ... I don't understand what's the matter.

It was necessary to reduce the time and set it to 20 minutes.
In the cuckoo, the set of pressure and time goes differently.
And the sauce can burn to the steel bowl, maybe you should have splashed a little water.

It was necessary to reduce the time and set it to 20 minutes.
In the cuckoo, the set of pressure and time goes differently.
And the sauce can burn to the steel bowl, maybe you should have splashed a little water.

Time cannot be less - I have an elk. There was water, because wild meat must always be soaked before. Sour cream was 500g. And the sauce was completely liquid as a result. I even want to ask Ksyusha how to make it thicker. Because I will repeat - it's very tasty.

already posted.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334122.0

And the most "tsimes" - a mozhevelnik, specially planted (needles + berries) for participation in a mortar and egg mixture, you can "liquid smoke" 2-3 drops. Just "nirvana". Checked.

And the most "tsimes" - a mozhevelnik, specially planted (needles + berries) for participation in a mortar and egg mixture, you can "liquid smoke" 2-3 drops. Just "nirvana". Checked.

Do not quite understood . Pour the meat with this juniper sauce and cook it right with it? I wonder if you can buy it somewhere? I take all the sauces into service. We love them very much