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

[Anna]

Anna, potatoes straight to my mind, to my mind!

I also fit in about baking. On Sunday I baked, or rather fried, pies. Before that, I did everything in Moulinex, I think, let me try in both: both comparison, and faster so. So Shteba is in a wide margin! I did it on Fry, the default time, added oils (they were with cabbage, yours, Masha) I turned it over at the 8th minute. The lid stood obliquely. Unfortunately, there is nothing left to show.

Vegetable stew. Eggplants, zucchini, onions, bell peppers, tomatoes.

And I make a similar dish without zucchini, but with carrots. And I stock up for the winter. Leaves in flight!

Girls, you just great fellows have prepared how many goodies !!! And I only have a pie that was crushed a long time ago, and now sour cream is fermented for tomorrow. And the fried potatoes in Shteba are very tasty, and for some reason they are tastier than on the stove.

So, I put the Chuchelkin banana cake on Kasha 0.3 by 1.40 with the lid and valve closed. I sit, wait and get nervous

All today with baked goods.))) And I too - torment "Chocolate on boiling water" with a recipe turned inside out. It turned out not so tall, but very pleasant. It was baked even earlier than I expected.

Good evening.
Could you please tell me which multicooker bowl is suitable for Shteba?
The original ones are not available, when they will be - it is not known ...

[Sergii]

Sergii,
Q: Where to buy a replacement silicone ring and which non-stick bowls are suitable?
Answer: Native rings are already on sale. Also Suitable from Unit and Brand 6050
The bowls fit from the Dex40 pressure cooker and from the Brand 6050
Read the topic "Basics of use, questions and cooking times in the Steba DD1 ECO pressure cooker"

My beauty was fed - with a temperature of 113 degrees, now less than a minute has passed and the temperature is 116 O, it has started to fall. After about 20 minutes I'll open it, I don't turn off the heating.
Is this the normal temperature for baking? In the oven, there is usually 180, I wanted to write that there is pressure in the SV, I checked it - there is none
I wonder what happened there

---------------------

Not baked - the middle is completely liquid, set for another 35 minutes

Something seems to me, I'll leave it in the pan until the morning, I get up after 5.5 hours)))))) I should have chosen the recipe easier, and not show off - I assume that there are too many products

It should have been easier to choose a recipe

Lena, banana baked goods are very specific. I baked this cupcake. There is indeed a very large volume.

Good evening.
Could you please tell me which multicooker bowl is suitable for Shteba?
The original ones are not available, when they will be - it is not known ...

Sergey, we know which bowls are suitable here and in Ukraine. Unfortunately, we don't know what is sold in Germany.
Maybe one of your friends will buy you in Moscow and send you by DChL?

I'm telling you what I had yesterday))
This is what the pie looked like before I edited night message, the middle is just foam, it was scary to pull it out.

As a result, I set it back then for 35 minutes, it's still damp. Spat put on Kasha 0.3 for another 1 hour and went to bed.
In the morning I got up, the top of the cake was baked, but terrible. I turned it over, put 0.3 on Porridge for 25 minutes and began to get ready for work.
This is what happened after the final pull (this is the original bottom). I'll try it in the evening.


Initially, the filled dough was 1 cm below the 2.5 mark, after baking it became 2.5. In the oven, it grew slightly larger.

Conclusions: if you bake a banana cake, then by volume by half a portion.

Now I need to try something I rolled out in Panasonic - either charlotte with whatever it is or honey biscuit (with soda).

[Lena]

Lena, it was baked for a long time, because there is a lot of moisture in it. I should have added some flour.
The girls had the same with Boiling Chocolate.
They baked for 3 hours, and I baked for 1.39, but my dough was not thin, but thick.

[Masinen]

Masinen,
Perhaps) I am now very interested - was it somehow baked inside ?? I would have bet for a longer time this morning, but nifiga did not have time already

I need to bake it) do you need a lot of bananas? Is it called Banana Cupcake?

[Masinen]

Masinen,
Here he is Banana cake (Classic banana bundt cake)

Natasha writes that 4 bananas with a net weight of 325-350g, I got 3 small bananas, but it is better overripe - it comes out more fragrant

[Lena]

Lena, listen, so there is 400 gr of flour.
I remember that for a long time I baked this in the oven. 100 years ago)
Interesting to try in Stebik)

And in the spirit it bakes for 75 minutes !!!! Then it takes exactly 2 hours here !!

[Masinen]

Masinen,
Imagine, yesterday in the night I was overwhelmed about the oven for 45 minutes, not 75 - where was my head

Girls, I was also tempted by the ciabatu, great, and most importantly, the pets really liked it

[Karina]

Karina, as I understand it. You probably did not add it? What recipe did you use?
She's such a HOLE BEAUTY it turned out

[Karina]

Karina, Flour B / s? Here, of course, the view is much more presentable from the highest grade. I mainly use 1 s and D / Z. It turns out a gray crumb.

[Karina]

Karina, Flour B / s? Here, of course, the view is much more presentable from the highest grade. I mainly use 1 s and D / G. It turns out a gray crumb.

Tan, I also had a different look - gray and huge holes of irregular shape. And she herself was all so wrong. But tasty.

Girls, is there anyone who fries and makes baked goods in steel? It is a pity in the recipes that it is not always indicated in which bowl it was made.

I'm here all in my thoughts to order another one from Russia in a new configuration or already sit with my ...

Tan, I also had a different look - gray and huge holes of irregular shape. And she herself was all so wrong. But tasty.

Laris, so it should be the wrong shape !!

Girls, is there anyone who fries and makes baked goods in steel? It is a pity in the recipes that it is not always indicated in which bowl it was made.

I'm here all in my thoughts to order another one from Russia in a new configuration or already sit with my ...

Evgenia, steel baking won't work. All baked goods in the recipes are made in a Teflon bowl.
But for the soup, frying, then in steel can be done.

[Maria]

Maria, and if there is still a ceramic form?

still interested in the foil where you can bake?

we know which bowls are suitable for us and in Ukraine

Analogues sold in Ukraine will suit me - just on Saturday my parents come to visit, they will be able to bring them.

Karina, as I understand it, you probably did not add it? What recipe did you use?
She's such a HOLE BEAUTY it turned out

Larisa thank you, here is this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72011.0, she stood with me overnight and in the morning I just put it in the bowl almost poured out.

[Karina]

Karina, Flour B / s? Here, of course, the view is much more presentable from the highest grade. I mainly use 1 s and D / G. It turns out a gray crumb.

Tatyana flour I had MAKFA - the highest grade

[Karina]

Karina, the ciabata is just top class !!! I still want to bake bread less often, it’s too much delayed on the sides, I don’t bake a day, well, something is missing. And the ciabatta is good because you can make the yeast with the sourdough and the smallest amount of yeast, I put the yeast literally on the tip of a teaspoon, 1-2 grams. My husband brought flour 1 grade, not yet baked on it.

[* Karina *]

* Karina *,
By the way, I didn’t bake bread in any of my mules - everything was in the oven, the boys didn’t eat from HP at all. I'm thinking - will you like it from SV?

By the way, I didn’t bake bread in any of my mules - everything was in the oven, the boys didn’t eat from HP at all. I'm thinking - will you like it from SV?

Lena, I have the same thing with the bread maker, not very much, and the girls just seduced by such pictures that Shtebik gets up, she could not resist. And everything is super. In general, I am not friends with baked goods, I didn't even believe when everything worked out 🔗

Zhen, don't tell me! I, too, today, in half an hour, sang a breast in sour cream sauce and rice. And she fried the zucchini with them in AFochka. She ate herself, fed her husband. Even the cat didn't refuse.

And I'm not at home))
But the shtebik prepares goodies for me. I'll get home and try everything))

Girls, has anyone tried to proof the ciabatta dough in a Tupper dish overnight? I have a "flowering" bowl, its lid is very tight, it closes with effort and closes in the same way. I think if I leave it all night, it won't explode?

[Maria]

Maria, Boldly,
Very interesting. We wait)

Tatyana, and I always leave the headquarters alone at home.
I'm waiting for the valve to close and run))
And sometimes I don't. And never, mmm, let me down)
For that he came, and today everyone at the same time came home, and I had everything ready)
All well-fed and satisfied! True, today she worked without pressure, but on languor)
I baked bread.
I have a kingdom of machines in my apartment, they joke around without me)

Girls, I want to receive, so to speak, the last instructions. I put the dough on a ciabatta, it’s standing in a saucepan in Shteba for nothing. I wanted to be heated, but there was min 30, I was afraid. I want to bake in the morning. Look, if I get up at 6.30 am, will I have time to bake bread and by 8 to work? Or is it necessary earlier? And if I leave it in the pot, I won't fold it? Or is it necessary? Head around.

[Maria]

Maria, Mash, I do that too. I thought you were practicing on a delayed start.)))
Otherwise, why are all these bells and whistles.
Here Marina asks about the proofing of the dough. Maybe start on a delayed start? Or delayed frying is not going?

By the way, it's a good idea to do bread proofing at a delayed start.
But I doubt that frying has such an opportunity.

DD girls. Do not tell me, after cooking, when Steba beeps, the heating turns on, can it be turned off or not? I do not turn off, I did not find it in the instructions.

Girls, has anyone tried to proof the ciabatta dough in a Tupper dish overnight? I have a "flowering" bowl, its lid is very tight, it closes with effort and closes in the same way. I think if I leave it all night, it won't explode?

I defended in Thermoserver. It seems to me that any lid will explode.

The pre-heating is not switched off. It can be turned off only when it squeaked about readiness.

Delayed start works on roasting! You can try the oven.

I baked a pie for my husband for work, according to his order, with canned salmon and potatoes, baked not 1-10, but 1-20, I liked it. I’ll wait until I bake the bread, if I can stand it.

I defended in Thermoserver. It seems to me that any lid will explode.

Omela, thanks! Is it possible in a thermoservice? I have 2 of them, square and oval.

Why not? Naturally without insertion. I have a square one.

I slashed the cake yesterday - it was not baked, although it is still delicious)

Girls, hello everyone. I report on champignons. On weekends I made a dish "a la julienne". Fried champignons with onions on a grill. Poured it with sour cream, whipped in a blender with garlic, herbs, cheese and put it on "vegetables". The result - sour cream turned into water. The dish was edible, but not pretty or julienne. Since the mushrooms remained, and very large ones, yesterday I decided to make stuffed champignons. I mixed again sour cream, herbs, onions, garlic, cheese and an egg in my favorite blender, salted, poured the mass into the mushrooms, put it in a bowl, 15 minutes on vegetables + 30 minutes was heated. It turned out much more interesting

Girls, something went wrong with my pastries. The biscuit on 6 eggs stood for 3 hours on the porridge pressure mode 3.Well, I think that maybe a bit too much flour. But yesterday I decided to bake a shortbread cake filled with protein-sugar mass with almond flour in a silicone mold like Saveren. The shortcrust pastry layer was very thin, no more than 0.5 cm. The cake stood in Shteba for 2.5 hours. I looked at it and see - the filling is ready, and the shortbread dough is raw. I had to send the cake in the form to the oven. There he was ready in 20 minutes. I can't understand why this happens. Or is it because the cake was baked in the form?

I am reporting.
The trick failed. But Shteba has nothing to do with it. Apparently yeast let me down.
Yesterday I put this "ciabatta" on a delayed start on the Fry. At six in the morning it seemed to me that it smelled like bread, I could no longer sleep further. I got up, the timer was still 30 minutes. I interrupted, put Fry on already. A miserable cake was baked in 20 minutes. Shame. I fried it on the other side for five minutes, but that didn't change anything. Moreover, my husband flew out at 6.45, swearing that she beeps from you, so overturned! In general, the mood, you know.
I'll try again later. When the husband is at work.

And yesterday I didn't cook rice porridge for a side dish - 3 mst of rice per 4 mst of cold water on the porridge porridge 0.3. At the end of the regime, the temperature was less than 100 degrees. Then I cooked for 0.7 porridge for 4 or 3 minutes.
So I think - is it not enough time for Kasha to set 0.3 or what it was?