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

Cheese recipe, no photo yet
Stebadygei cheese with ulyap seasoning (Ninelle)


For the bread, my recipe for Very simple homemade bread was taken as a basis, only the water was replaced with whey from this very cheese. Sweet pastry recipe in the evening.
That's it, we went for a walk.

And here is my curd fish casserole

So, the photo!
This is the cheese made in Stebe:


This is bread made with whey left over from the preparation of spiced cheese:

These are apple and pear pies with whey curd left over from making simple cheese:



And these are buns, on the same whey:

[Marina]

Marina, Thank you! so he is thirsty https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=369969.0

Baked wheat-rye bread (browned under the grill in the oven, and baked for 20 minutes on the Fry)

[Marina]

Marina, awesome bread !!
And today I made a vegetable stew from fresh zucchini, bell peppers, tomatoes and onions.
Roasting mode 25 minutes.

[Masinen]

Masinen, to my bread, and your vegetable stew is delicious !!!

marlanca, thank you - and you won't believe it, only 900 grams of bread and live yeast, for 650 grams of flour of which 100 grams of rye + water 400 + 10 grams of yeast. (it turned out 1100, 200 g pinched off on the old dough).

And today we bought a Steba in Germany, they took it away from the media market, just like girls from Ukraine had a cut-down version: the temperature does not change on heating, there is no watch. So not only the Ukrainians were deprived of functions, but the Germans too ... The instructions contain a sheet with changes so that there are no complaints.

I want to ask, maybe someone was already interested here: is it necessary to lay half a liter of liquid for extinguishing? Or have I not understood anything yet?

[Regina V.]

Regina V., why so much liquid? This soup will work.

Bragging about casseroles:


everyone ate for the weekend))

[julia_bb]

julia_bb, but forgive what casseroles, and from what?

Curd cheese, 1st according to Masha Masinen's recipe, the second with raisins is just a casserole))

How to get a warranty card

Good afternoon friends! I want to cook porridge from wheat groats in Shteba, please tell me the recipe and parameters so as not to spoil it! I'm a beginner while I'm just learning

[OlkaNovi]

OlkaNovi, Don't crawl! We are looking for everything that interests here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=532.0

[Bijou]

Bijou, I cooked rice + millet - complete mortality!

[Ninelle]

Ninelle, This porridge is called "Friendship". And milk is generally mortality

Well, you compared - rice, millet, and also liquid - it can't fail.
Here the question is precisely wheat, not liquid, but ordinary porridge - this is a rather capricious cereal.

Here the question is precisely wheat, not liquid, but ordinary porridge - this is a rather critical cereal.

That's it. ((I cook everything exclusively at 0.7, and then I was afraid to digest that6 did not come apart. One "but" - she also stood in Podgrev, while the chicken was extinguished in another cartoon. Maybe this, of course , but it still looks like it is overcooked, you need to try 10 minutes and reheat the next time. although yellow, but still not so, it is very easy to spoil it even in a saucepan under supervision.

The water eventually came out, probably 1/2, because the second glass is incomplete, but the cereal is wet.

[Natalishka]

Natalishka, I cook buckwheat with rice, I recently stewed meat according to a machine recipe. In her original only buckwheat, and I made them friends.

[Bijou]

Bijou, And I cook wheat from a box, where there are 5 packets. I really open the package (in 1 package-1 multiclass of cereal). True, I cook porridge in Redika01 for 50 minutes.

[Natalishka]

Natalishka, In Štebik I got buckwheat very well cooked, uncovered, and the rice is whole and well cooked ... something like that.
And also I am ... I am sleeping. Good night

Girls, maybe I'm late .. but I'll write. Wheat porridge - cook constantly, proportions 1: 1.5 on porridge, pressure 0.7 in full program with a set and release of pressure, it always works, but this is a normal porridge of normal crushing. This time I bought a large wheat one, cooked it as I wrote above - I didn't like it, it was harsh, I increased the water 1: 2 - everything is in order. as we love. And we love her very much with meat, cutlets, chicken, mushrooms, pork cracklings and soy sauce - vkuuusnooo !!!
Regarding buckwheat + rice, I tried it for the first time with the Buryats, I liked it, but they had rice + buckwheat 4: 1. At home I do it in different versions. We all like 1: 1,1: 2. I also experimented with wheat + buckwheat + rice 1: 3: 1 is also not bad ... You have to try, you can always find your own version ...

Added Sunday 11 Sep 2016 11:46 am

I will also share my joy, I ordered Shtebochka to my sister in Vladivostok, she is so wary of all this new, and then she calls, emotions over the edge !!! So much positive !!! All good!!! She has a little daughter, and here is such an assistant !!! True, the husband, unable to open the multicooker the first time, was offended. Went and bought a new stove !!!! !!! Sister in culture shock !!! But, he says, how much I will now bake and cook !!!! Here! So our Shtebochka is the engine of progress !!!!

The girls received their stebochka yesterday, the cup as a gift is excellent, not a single scratch.
Immediately I cooked a casserole about the Masinen recipe - super, and then cooked the pickle too perfectly, but one thing is missing from the bowls, the handles like oursson. While the purchase pleased me today I will make pilaf, I'll see how it goes!

Added Sunday 11 Sep 2016 11:47 am

and here is the pilaf, it turned out gorgeous and fast! -904467495.html]

Matanya, thank you very much for the advice and recipe for wheat porridge! I'll cook it tomorrow! Friends, I have another small question. Please tell me when to steam something, should the valve be closed or open? If not, in what cases should it be kept open, in what closed? Here in the recipe for a steamed omelet from Alexa13 it is written that the valve must NOT be closed. And in other cases, how? Thanks in advance for your reply! Olga

Does the curtain on the pressure indicator ever close? The pin itself goes back and forth when you press the button in the lid. Steba is gaining pressure, but in the vegetables mode, steam comes from under the lid (in front, above the display, the rim on the lid is sweating - does the steam come out?)) - all the "dances with a tambourine" with the silicone ring and lid are performed. Steam from under the lid shouldn't go, right?

Does the curtain on the pressure indicator ever close? The pin itself goes back and forth when you press the button in the lid. Steba is gaining pressure, but in the vegetables mode, steam comes from under the lid (in front, above the display, the rim on the lid is sweating - does the steam come out?)) - all the "dances with a tambourine" with the silicone ring and lid are performed. Steam from under the lid shouldn't go, right?

The shutter, when closed, sits inside the cover itself.
If it sticks out, then it's not right.
If pressure is gaining, and steam is coming, then the ring has shifted. It's new with you, it will sit down over time.
Steam must not come out from under the lid.

And I ran home from work and quickly made such a borschik (from a series of 10 minutes and he is ready).

The people have already lost half of it.

[Linadoc]

Linadoc, to your wonderful cleaner, here is such a delicious bread baked in Stebe, toasted in the oven

[Linadoc]

Linadoc, to your wonderful cleaner, here is such a delicious bread baked in Stebe, toasted in the oven

Marina, great! Do you see the flaxseed additive? In my night rye-wheat type of Borodinsky on whey and from the "old" dough in the bread maker was. Now I cut it to the borschik and smoothly moved on to lentils for dinner.

[Linadoc]

Linadoc, Thank you! and from the old dough I like to bake!

"meat", pressure 03, time 2 minutes,

But there in the recipe the mode of roasting for 6 minutes is also written.I have already made the dish 5 times according to this recipe. And there was always a great result. Now I always buy a jar of pineapples, especially for this recipe. So that you can quickly make delicious food.

But there in the recipe the mode of roasting for 6 minutes is also written. I have already made the dish 5 times according to this recipe. And there was always a great result. Now I always buy a jar of pineapples, especially for this recipe. So that you can quickly make delicious food.

Now I looked at my book (page 23), roasting is indicated for 2-3 minutes (not 6)! But I fried for a longer time, it was about 6 minutes. In 2 minutes nothing was fried at all. Then I added carrots, peppers and pineapples, then everything, as mentioned above. Opened - vegetables (carrots and peppers) are raw! I didn't even bother trying to get the chicken (it was just lying at the bottom)! Or should the vegetables remain raw in this dish?

And that's what I was preparing - thanks girls all for the recipes)))
Chicken fillet sous-vide, meat according to an old recipe and millet porridge

[Olga]

Olga, It's simple. At the 1st stage. buckwheat + 2 tbsp. cold water. Pressure 07-mode Porridge. Time is 1 minute. Open the lid when the display is 90 degrees. All!

I'm with fried potatoes and sausage. Fast and lazy. But delicious!

Proofing the dough.

On the "Heating" program, set T 30 * C, let the program enter the specified parameters (about 30 minutes),
and then place the dough in the bowl.

If you do not do this, the bottom of the pan is very hot. I think this is not good for the test.

Proofing the dough.

On the "Heating" program, set T 30 * C, let the program enter the specified parameters (about 30 minutes),
and then place the dough in the bowl.

If you do not do this, the bottom of the pan is very hot. I think this is not good for the test.

And I put 35 grams. it seemed to me that 30 is not enough))

[Maria]

Maria, I put sourdough dough for proofing, without yeast. There T 28-30 * is recommended.
And if dry yeast is of the Saf-Moment type, then a higher temperature is probably normal.

[Masha]

Masha, for yeast dough, a proofing temperature of 30 degrees is optimal. 35 is too much. At 40, they practically do not work.

[Tatyana]

Tatyana, Anna, probably you need to put the dough in a warm bowl, as Tatiana wrote.
And I put it in a cold one, and it doesn't work out correctly)

Mashun, only warm. You knead it, it's warm. Then you put it in a cold bowl for a short time. It's a shock. Then you heat the bowl, the temperature at first goes up sharply, then it levels out, under the dough it overheats, again the shock. It's like a sharp contrast shower for us. And he needs soft warmth.

Macaroshki in Stebik, on Roasting

And today I made such a chicken pilav with bulgur.

This is the kind of rye bread made in Stebuska. Stunned.
Roasting program 30 min on one side + 10 min. with another.
I know that with the "Baking" program in other MVs, you also need to turn over to the other side.
Then what's the point of adding this program.
In the instructions for the programs, add that you can still create with them and that's it))))
Here is the instructions written: Program ROYING
used for pre-frying .....
Using silicone baking dishes or baking paper (not included), you can make a curd casserole or charlotte (30 minutes)

And we say that we are not informed))) Bake for health.

And no one says anything about the regime for cranberry syrup ...

Well, when heated at 40 *, start and stir.

with the lid open?

Pour the syrup into a bowl, program "Heating" T * 40 *, close the lid (close), after the temperature has been set, let the syrup warm up, and then open the lid and stir it, you can raise it by 5-10 degrees. You still need to follow.
And then the sugar will settle to the bottom and stick.