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

it grows on my site, but in general you can buy it in a pharmacy. I needles and berries for 1 hour. l. I collect it and put it in a mortar - smashed it into gruel and add it everywhere - barbecue, cutlets, meat, pastries.

Girls, for Chocolate on boiling water pressure 0.3 and for 1 hour 30 minutes?

Girls, for Chocolate on boiling water pressure 0.3 and for 1 hour 30 minutes?

The pressure is yes, but the time is probably like that)

I looked into the saucepan after an hour and twenty minutes of cooking. Chocolate boiled. Porridge. Pressure 0.3. The top is raw. Added another 20 minutes.

News from the fields. All the same Chocolate on boiling water. 20 minutes have passed. Total-1.40. Damp. I put another 30 minutes. It's a shame if it doesn't work out.

Anna, what's the recipe? Is there a lot of liquid there?
Tanyulya baked it in Shteba, but I don't remember the result.

I baked recently. I got 3 hours in total. Yes, the dough is very thin there.

Then I too will fast. Cake "Chocolate on boiling water", eat "Porridge" 0.3, baking time (do not be alarmed) 3 hours. The dough is very wet, the mode must be selected, probably. But the result ...

I have to try this Boiling water chocolate.
I'm thinking, maybe a sharp heating is harmful to him? After all, he fries on Roasting. Maybe he needs a slow warm-up?

The girls baked it on baked goods for an hour or twenty hours. But at the Shteb "Roasting" is more aggressive than "Baking" in cartoons. If I knew the temperature conditions, it would be easier. And so only by scientific poke

Zhen, if you set it to 0.7, then the temperature of the bulet is above 110 grams. and on roasting 160 something and a sharp heating.

Girls, I may have missed, but please tell me. What are the advantages, disadvantages and differences between a stainless steel bowl and a non-stick bowl?

One big advantage is that the steel bowl is not killable !!
Bones are not afraid of her! Does not emit any harmful substances!

I got 2.50 to dry splinters. Left to cool under the lid. Sooooo long. Smells tasty. Thank you all for your support. Actually, I'm not friends with baked goods. She needs time and attitude, but I am always in time trouble. So you shouldn't be equal to my results)))). Tomorrow I will describe the inner content of my biscuit.

Well, today I spontaneously decided to start a cake. The dough is quite liquid, not immediately, but spread over the bowl. Roughly like a pancake. But I don’t experiment with bottle openers and airing the tops - I immediately set it to the maximum possible at 40 o'clock and let it cool down a bit to 90 degrees. Moreover, I put on more towels on top, so that it’s warm there.)) My kitchen is not only cool , so Yulmart also did not bring the bowl, so I cook in Panaskina. And she looks out from above and cools down.

So the top is quite ready and dry, it didn't even brown it. A little bit of the top of my head stuck to the plate, on which I threw it off and left it for a while, 6 sense.)) In the context, the cake is like a cake, so I just show it, it somehow impresses me more.

And you can fry in steel and Teflon.
Why choose when there is a native bowl from Shteb on sale)

Knock))
Yes, everything is possible except baking. The only thing is to get used to frying in stainless steel, to interfere more often and that's it))

Yeah, well then it's okay, it's been so long.
Or maybe conduct an experiment for such a test, we love all kinds of tests))
Bake on roasting, eh? The temperature is higher, which means that the liquid should evaporate faster.

Mash, I would not make Chocolate on boiling water on the Roasting Machine. It will turn out to be cool and burn more. I had the coolest Chocolate in Panasonic, so let it be better for a longer time. I haven't tried it in Stebik yet.Bake and let yourself bake.

Today I offer you an appetizer "Beef in mustard-honey marinade with alder flavor"

Good afternoon, here I am in your ranks. I ordered Shtebochka first through QQ3, did not come, they say it was over, then through DTD, I came, but it was already 2 weeks. Received it on Friday, cooked oatmeal over the weekend (according to Nuria's recipe), great. Then she stewed chicken soup, then stewed the beef with a whole piece (and the meat was frankly oldish (it was lying around for two months in the freezer), but it turned out excellently ... and this morning there was a puncture ... yesterday I put millet porridge in milk on the languishing in the evening, mode of languor, 3/4 proportions, for 7 hours, I slept badly at night, I thought everything was going on in the kitchen ... and as a result, in the morning I opened the cartoon, and there was some kind of pancake caked, the millet was not cooked at all, in short again the child had to cook semolina in the old fashioned way for a quick jew's harp.What did I do wrong? And I didn’t understand at all how to cook porridge on languor? 3 ??? I had 0.3, but the valve is closed ... To be honest, the horror was upset ... I bought a cartoon for meat and cereals (exactly in the morning) What to do? Save dear ones ...

Svetlana, welcome to our forum)
About porridge)
It was necessary to heat the contents to 100 grams, bring them to a boil, which can be done in steam mode, for example with an open valve, and then switch to languishing and leave.
How did you do it?

Members of the forum, tell me how to cook dried fruit compote. I looked into the recipes, no.

ABOUT! But I’m a bastard, I didn’t heat it up ... but on languor should the valve be open? and reheat with the lid closed, right? So, in order, that is, I put the ingredients, close the lid, open the valve (or close), what is the pressure? I turn on the steam mode when it heats up (how will I see it ???), switch to the languor mode (time to choose) and that's it?

Members of the forum,
tell me how to cook dried fruit compote. I looked into the recipes, no.

Compote was cooked here, but I don't remember exactly, on roasting or on steam))
Marina cooked and vei)

ABOUT! But I’m a bastard, I didn’t heat it up ... but should the valve be open on languor? and reheat with the lid closed, right? So, in order, that is, I put the ingredients, close the lid, open the valve (or close), what is the pressure? I turn on the steam mode when it heats up (how will I see it ???), switch to the languor mode (time to choose) and that's it?

Place the ingredients in the bowl. Put the lid on top and turn on the Steam or Roast mode.
As soon as it boils, that you are watching, the lid was removed and looked.
As it boils, they mixed everything in the bowl and closed the roof, while disabling the mode on which they did it and switching to Simmering and that's it)
And the valve is still closed or open.

Members of the forum, tell me how to cook dried fruit compote.

I cooked soup on the mode, pressure 0.7, 10 minutes, then I had it on the heating for a long time (all night), it turns out a very rich taste.

Members of the forum, tell me how to cook dried fruit compote.

I cooked soup on the mode, pressure 0.7, 10 minutes, then I had it on heating for a long time (all night), it turns out a very rich taste.

Thank you ! I'll try to cook.

Tell me how much fruit, water. Sahara

And I like to make compote for 70-80 gr. I put him down and he languishes and insists. It turns out very sweet without any sugar !!
Try this as well. Put on languor)

Masha, Larissa, thank you! I'll post the recipe in the evening!
I cook the compote and put it on the Soup for about 10 minutes and then stand on the Warm-up. I usually put it at night! In the morning it is still warm, but very tasty and without sugar !!! True, I throw away dried fruits, so they are not tasty!

Everything fell asleep, water to the maximum of dried fruits and frozen by eye + almost 1 multi-glass of sugar. SOUP program 11 min. pressure 0.7.

Then on languor 70-80 gr. 2-3 hours. Or is it too much? (I am just studying cooking)

Yes, no, then just leave it on heating and that's it)

ABOUT! But I’m a bastard, I didn’t heat it up ... but should the valve be open on languor? and reheat with the lid closed, right? So, in order, that is, I put the ingredients, close the lid, open the valve (or close), what is the pressure? I turn on the steam mode when it heats up (how will I see it ???), switch to the languor mode (time to choose) and that's it?

I simmered millet like this: firstly, the millet / liquid ratio is 1 / 6-7, and secondly, on the "porridge" 0.7 5 minutes, turn off the heating and turn on the "languor" 85 * 5-6 hours.

Linadoc, you can do that. Even better so, ksk you. But here in e the same principle is obtained, we bring it to a boil and translate it into languor.

Members of the forum, tell me how to cook dried fruit compote. I looked into the recipes, no.

I cooked the compote many times like this: I put 0.7 5 minutes on the "soup", leave it on the heating for about 30 minutes, turn it off and leave it overnight. In the morning it is still very warm (you cannot put it in the refrigerator), strongly infused and aromatic. I do it in stainless steel so that the vitamins remain intact.

So I bought Shteba, now I'm mastering it. There was one question about the steamer. The internal "handles" on the outside are so differently made for everyone, or did I get it this way?

Galina congratulations)
That's how I have

And this is on the other side


They also stick out more on one side, but this does not interfere in any way)

I want to share a quick and inexpensive recipe again. This time Spicy udder goulash with fruits and vegetables.

In general, wash the udder and "meat" 0.7 for 40 minutes in water with salt and seasonings. We take it out, cool it down. We leave 50 ml of broth. We cut and toss vegetables (I have pumpkin, potatoes, sweet pepper, chili). We cut 1 large or 2 medium onions into cubes 1x1 cm, pour 1 tbsp on top. l flour + 1 tbsp. l. starch, grind the onion with this and add to the vegetables. We also cut the udder (1x1cm), put it on vegetables, fruits on top (I have a pear + plums frozen in 1x1cm pieces). Salt, seasonings, sugar, sour cream 2 tbsp. l. and 50g of butter. Vegetables mode 20 min. We take out, mix. Delicious, fast, cheap.

Linadoc, you have interesting dishes)

And I put Chocolate in Boiling Water)
The first time I do this, I don't even know what will come of it)
The only hand did not rise to pour 2 glasses of sugar, only 1.
Set 1 hour 40 minutes at 0.3
Well, very interesting !!

My vitamin-free compote was cooked. A glass of sugar was not superfluous at all. The compote turned out sourish.

Today I offer you an appetizer "Beef in mustard-honey marinade with alder flavor"

Here's a recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334205.0

What an interesting dish you have! Do you want to issue a recipe?

Has already issued. Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334209.new#new.
Bon Appetit! Fruits, vegetables, whatever - whatever is to your taste.

I report on Boiling Chocolate.
It was baked in 1 hour 40 minutes. Pressure 0.3 Porridge. And it stood on heating until the temperature dropped to 80 grams.
I don't know why you baked everything for so long ??? !!

Here is a photo

Mash, when did you cut it? Is it baked inside?

I put everything according to the recipe. Me, too, first 2 tbsp. sugar confused, but in proportion to everything else, it turned out fine. There is also a test mnoooooo.

Zhen, yes everything is baked
I just cut it and took a picture this morning.
And now I'm making a cake)
Here is a cut


It turned out 4 biscuits.

Super! I didn't even check the readiness with a splinter, at first the top was clearly unbaked, and then I cut it with a knife. After 2.5 hours it was still damp. I did not leave EI on heating.

And I opened the roof, opened them slightly and touched the top.
Everything was elastic, they were baked. I closed it and left it on heating until 80 grams was displayed on the display. then she pulled it out with a bowl and he stood in the bowl a little longer, and then she put the bottom steamer out of his bowl and left it to cool overnight.

Take my cake))
Do not judge strictly)



Incision

The moment of truth has come! Beeped 3 minutes ago !!! It rose insanely high, baked in a bowl of radishes, so it probably rose by 2/3, climbed with a small slide! The top is dense, does not stick to a match !!! I will pull it up to 80!
I will report on all other parameters later, as it cools down !!! I want to saturate with Limoncella and cover with sour cream !!!

Come on, I wonder)) and set what time?

Come on, I wonder)) and set what time?

Mashun, I did everything as you do and in time 1 hour 40 minutes by 0.3. Of course, like MV, I squeaked and ran to him, as if on a first date! I lifted the lid and saw a "huge" sponge cake, but that let me down! As a result, after half an hour I opened it and saw that he fell out !!!! But not everything is as sad as it could be! As a result, I could cut only into three halves !!! Here is the result

So it was necessary to very carefully open the lid and close it immediately)
It turned out well)) well done !!

Filling: vanilla pudding doctor etker + butter + ground cookies (jubilee type)
And on top I poured custard cream + 33% cream, but that was not very thick and I watered 2 times. And then sprinkled with dark chocolate
And the cakes themselves did not soak, because they are already wet.
Yes, the first time I poured it into the refrigerator, after the second time also into the refrigerator)
I did the wrong thing with custard, maybe I cooked it for the first time))

Masha, if possible, in more detail how to prepare the filling: is there pudding, butter too, how and in what proportions?