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

[Larssevsk]

Larssevsk, Larisa, it's very simple - each ring has its own hook on the cabinet door or something like that. Surely, for many things the hand reaches out on its own, not accompanied by a glance, since they are always in certain places. For example, to find a place for the porridge ring somewhere near the croup, etc. I don't see any difficulty in this.

Thank you, I'll try to test it on porridge, but I cooked buckwheat in porridge in two steps, first for 10 minutes at maximum pressure (as an experiment), then I added 10 more, it was damp .... I filled it with cold water. I'll try hot for 15, do you think it will cook?

[Rada-dms]

Rada-dms, in general, it is strange that the porridge did not cook in 10 minutes.
You tell me the temperature after the end of the regime, then we can draw a conclusion.
Just put 1 liter of water and check 0.7 on Kasha.

[Rada-dms]

Rada-dms, very strange, I cook buckwheat pouring cold water for 1 minute, in general, it turns out about 15 minutes, and there was no puncture yet. And today I cooked pickle, frozen meat, barley not soaked. diced potatoes, and on the default soup. the meat was boiled, the barley was also boiled, the potatoes were both cubed and boiled in a cube, opened the saucepan and added frying, carrots with onions and pickled cucumbers and a minute on frying and that's it. Super!!!!

So I think it's strange, since I cooked broth from a turkey shoulder, medium in size, in soup, it didn't even separate from the bone !?

When cooking boiled pork using the Su Vid technology, the temperature was set to 75 degrees, heating. I didn’t look for the first hour, but in the last one I noticed that the temperature was constantly changing, and within one or two minutes from 73 to 84.

Can you ask a question for interest? What bowl is it, stainless steel?

[Masinen]

Masinen,
Mash, probably 0.5 kg. I mean one cake in a bowl. It rose to the level of 2.5. Wet dough

For proofing the dough, you need to put 30-35 gr.
And bake for at least 1 hour 20 minutes ha Kashe. The valve can be opened

My cake is worth 35 minutes. and does not rise at all

So you need at least an hour !!

All ! I baked a cake. On Kasha 0.3 x 1 h. 30 min. Perfectly baked. The speck came out dry. The cap is browned in the oven. I don't know how it will turn out to taste. ... Made in the oven and in Stebe. Faster in the oven.

How long did it take for you?

[Gala_Z]

Gala_Z,
I have sourdough without yeast. The dough rose for 5-6 hours and then in the molds for 2-3 hours.

[GTI Tatiana]

GTI Tatiana, what a beautiful Easter cake) and now I will bake, I also want it in the oven and in. Stebe)

[Tatyana]

Tatyana, an excellent cake turned out. My dough is on detuning, in Shteba it will turn out 3 Easter cakes, I bought wide forms, put the remains of the dough in Panasonic, and I will bake in it, otherwise it stagnates idle.

Girls, thanks.
This is the first time I made cakes like that. Usually in HP I will bake one and that's it. And here I covered so much dough for 1.5 kg of flour. That's a lot for me. I was worried that the leaven would not raise such a heavy dough, but she did it, so nice. But I did not find paper baking dishes anywhere Kulichi turned out to be all of different shapes.
In Stebe, the crust looks like a croissant, and in the oven it is a little denser.
And these are such mini-cakes still turned out

[Rada-dms]

Rada-dms, something is not believable about raw buckwheat after 10 minutes of cooking at a pressure of 7.
At work, I generally pour buckwheat in a thermos with boiling water from el. kettle for 30 minutes, and it perfectly "comes" to readiness - boiled, crumbly, melts in the mouth. And I also cook rolled oats, then season with cold-pressed vegetable oil (I buy mixtures of different oils), add salt with herbs and spices (now I have 2 types of Adyghe salt), and so mentally I have dinner

and on which program buckwheat 1 min. cook?

do you think it is worth taking one more Staff of a normal modification or maybe some Brand? I see there are punctures, I won't return it later, I won't be able to pass it if she comes to us. Here you can buy redmond or polaris (ebay sell steel)

[EvgeniaK]

EvgeniaK, Redmond and Polaris are multicooker, not pressure cooker. If you need a pressure cooker, you can see the moulinex, it's simple, the saucepan is good and 6 liters. Here's a big topic on it, read it. Moulinex SE 400. It happens periodically on the Amazon.

When I was choosing a pressure cooker, I rushed from Shteba to Mulinex. In the subject, of course, the guys and girls painted everything in detail, Moulinex's saucepan is good with funny ears, a huge selection of recipes. But I still chose Stebik. simple and reliable as a Kalashnikov assault rifle. Muli's wired computer is straining something.

Chocolate cakes were baked in Shtebik in paper forms - they turned out to be soft, airy !!! The consistency was reminiscent of Chocolate on boiling water! And from this but the same dough in HP turned out a little drier !!!

[Ivanovna5]

Ivanovna5, I don’t like buckwheat at all, but if I force myself to eat, I prefer it, like from the oven, fluffy, boiled and light, this kind of buckwheat from my, I emphasize, my Shteba has not come out yet. Although there was something approximate in Orsson. I will select the mode. Basically, I liked Shteba.
I don’t cook oatmeal for five and ten minutes, I just steam it, because I eat it without milk with banana and berries, for my husband I bring it to a boil with milk.
I now have four types of salt in use, "cool" I use for steaks and fish, but black Thursday salt every day for salt. Green salads play a completely different taste. They gave it to foreigners, they ask to bring more. I think you know about it, if not, then look in stores, there is a completely different composition: potassium, magnesium, etc.
Bijou, the bowl was coated, the stainless steel was filled with broth. I will try again with water, just to track the modes, as I was advised, perhaps I just got an unsuccessful copy personally.

[Rada-dms]

Rada-dms, thanks, I will definitely look in the stores, I did not know about it.

[Mar_k]

Mar_k, the decisive vote when buying another multicooker in favor of Shteba was the opportunity to bake even fluffy cakes, but this has not happened yet. Here's my sponge cake on boiling water. I already wrote, I got up, but it seemed to be "brewed" with rough pores. We must try to bake a classic one, then judge. Although the bread turned out to be of a perfectly acceptable structure, but it was sooooo long !!


Ivanovna5, type "black salt Kostroma", pictures, and you will see there are green packs or in plastic jars, as for spices, I buy 10 pieces at once, it is inexpensive, without it food is no longer food;)

[Rada-dms]

Rada-dms,
For some reason I love tomatoes very much with this salt

[Lerele]

Ivanovna5, by the way, even advanced cardiologists, by the way, advertise it.

Antonovka, I also have tomatoes with mozzarella and black salt!
Lerele, I have different multicooker, Shteba is good, it has advantages, but, like any multi, it has its weaknesses, although I am already getting used to them. A huge plus is simple control, heating program for SuVida and stainless steel !!!!! Minus - there are no handles on pots, it is unpleasant to manually bleed off steam, it is simpler to cover in additional. saucepan (this is in comparison with Orsson) Baking is still better, probably in multicooker, not pressure cooker. My friend and I bought two Shteby at once, she is delighted with her sprint skills and control !!! My copy requires further investigation :(

Anyway, cakes and yeast or sourdough pastries are incomparably better from the oven, and you don't need to brown anything :) It's another matter, if there is no oven, then yes!

When I was choosing a pressure cooker, I rushed from Shteba to Mulinex. In the subject, of course, the guys and girls painted everything in detail, Moulinex's saucepan is good with funny ears, a huge selection of recipes. But I still chose Stebik. simple and reliable as a Kalashnikov assault rifle. Muli's wired computer is straining something.

I wrote about the previous model of Mulinex, without ears and built-in programs.
It's also simple and reliable, with a very nice pot.
I liked everything cooked in it more. And he is quicker than Shteba. Although Shteba's design of the pan is more interesting.

[Lerele]

Lerele,

And he is quicker than Shteba

For meat, it just seemed to me that it was quicker. Although I cooked rice there for 7 minutes on a high.In principle, I miss only Mulkin's meat, but the rice turns out to be delicious here too

[Rada-dms]

Rada-dms, I have an oven.
About Shtebu I agree with all the advantages, a very good pressure cooker.
But to be honest, I still miss Moulinex.

[Antonovka]

AntonovkaAnd what kind of porridge was obtained in Mula, porridge for all porridges !!!!!
I can't do such things either in Shtebe or in Brand, although nothing else either. But the mule was somehow tender, creamy, slightly flooded.
I don't know why, but everything tasted better like that from Mulinex. I did both the first and the second with a side dish in an hour, nowadays it doesn't work that way. There it blew off faster.

Now the dough for Easter cakes is suitable, so I'm thinking, either put everything in the oven, or make one in Shtebe ..
Compare the taste. Only with Shteba longer and still bake the top in the oven, Christmas trees, a difficult choice.

[Lerele]

Lerele, I put three Easter cakes in the Shtebu, and 4 Easter cakes in the oven !!

[Lerele]

Lerele,
I do porridge in Panasonic, in the morning with a timer. In Shteba, I'm afraid, God forbid, the pressure won't build up and everything will burn nafik, Mulka turned off if she could not gain pressure.

It's a pity that you are far away - I would buy you a new Mulka for "3 kopecks", today I again cut circles in Pyaterochka.

This year, I will probably bake cake in KHP and that's it. Chet is tired

[Maria]

Maria, and what recipe did you use to make the cake dough?

[Antonovka]

Antonovka, Len, we don't eat porridge in the morning, and I don't do anything on the timer at all. Yes, in my staff and he is not. Thank God the heating works as it should.
I also thought about HP, but I have her 13 at lunchtime, so I don't risk it.

Masha, I still have time, write down what happened, bitte.
Although I have no paper forms, I can only bake in the pan itself.

Somehow I also had a love for black salt, and then it passed. She has a specific taste and smell. Many people don't like it.
I now have a love for the Adyghe.

[Maria]

Maria, and what recipe did you use to make the cake dough?

The recipe is awesome! It was shared by one of our members of the forum, she is from Ukraine.

Here
Ukrainian oil cake

1 kg flour
0.5l milk
50g fresh yeast
300g butter (I make it in half with Olk Vershkovy Kievsky margarine - delicious!)
400g sugar
6 eggs
5g salt
zest of 1 lemon
raisins, candied fruits
Brew 100-150g of flour with boiling milk, stir without lumps. Cool down - ext. yeast. A little will do - ext. yolks pounded with sugar, flour. At the very end, ext. whites whipped with salt, zest. Suitable 2.5-3 times - add melted butter. Divide into molds 1 / 3-2 / 5 of the height of the mold, allow to come up to a height of 1 cm below the edge.
Do not change the recipe !!

[Maria]

Maria, Thank you. But this is all "handles". And I have something with this

No, not with handles, I did everything in the kneader.
Or you can take half the recipe and make it in HP.
But it must be added gradually. So you also need a mixer to help!
But I highly recommend doing !! It is something!!

[Musenovna]

Musenovna, who can argue, the taste and color, as they say. I also love Adyghe, but there is just salt and additives, and in black there is already a completely different formula, more useful, especially since it is used only as a salt, that is, it is not subjected to heat treatment. And, by the way, you can combine it, you need to try steamed fish with vegetables in a stock and salt with both;)

[Masinen]

Masinen, drove out Shteba on the default porridge mode.
At 14.46 - start

14.56 valve closed

15.29 switched to heating, temperature 110

Fine? Or take-change?

[Rada-dms]

Rada-dms, not right away and I managed to bake beautifully, but already bakes perfectly, everything depends on our pens !!! And what bread you knead - the same big difference !!! Although in MV Redmond also baked in Shteba, there is a slight difference!

[Mar_k]

Mar_k, I bake bread, it’s scary to say, 25 years old, from a young age, I started when I was working in Southeast Asia. I still prefer in the oven or in the wood-burning stove !!!! Yesterday I baked Pannetone after Calvel with sourdough - just magical (well, this is not for the sake of bragging, but so that they understand that I'm not a beginner) In principle, baking in these devices does not interest me particularly. Sometimes a biscuit would be nice.I bake bread by hand almost every day, I already do everything on the machine, I baked everything according to the guests that I could find according to the ingredients, and for me it is simply "confusing" to wait until it is ready in the cartoon, then under the grill, etc.
In this case, I bought a new multicooker, and I have doubts about the correct operation of some modes, in my separate one. Since I still have "four pieces", I have experience.

[Masinen]

Masinen, drove out Shteba on the default porridge mode.
At 14.46 - start

14.56 valve closed

15.29 switched to heating, temperature 110

Fine? Or take-change?

I have a temperature on porridge when baking after the end of 111 grams. pressure 0.3.
Do you look at 0.3?

Here are my cakes, the ones that are domed are in the oven)
And those that look like a mushroom - in Shteba 1 hour 20 minutes

[Masinen]

Masinen,
Mash, and at what point did you add candied fruits or raisins?

In the last one, before it is laid out in the forms.
I also put in the walnuts.

[Masinen]

Masinen,
Yeah, that is, with oil. I've already made the flour

I don't know why, but everything tasted better like that from Mulinex. I did both the first and the second with a side dish in an hour, nowadays it doesn't work that way. There it blew off faster.

And how can food be cooked faster and, moreover, the pressure can be released faster in Moulinex?
The pressure is the same everywhere, which means that the cooking time under pressure cannot be different.
And how much faster to bleed off than when opening the valve at Shteba? Is that the drain hole will be with a 3-liter can. Is it Muli's?

[Masinen]

Masinen,
Yeah, that is, with oil. I've already made the flour

Yes, oil and all other additives at once.

[Masinen]

Masinen, Curia are handsome !!!

[igorechek]

igorechek,
I have a question - if the pressure is the same everywhere, then why is the same piece of meat, cut in half, simultaneously cooked in Mule at HP and at Shteba for Meat 0.7 with the same small amount of water and the same time (now I don’t remember how much) - at Is the mule softer? And the pressure actually descends faster in Mulka, but it seemed to me that in Shtebe it is gaining faster and quieter.

Stebe dials faster and quieter

And, as it was written above, almost without water and even completely without water. But I also love my Mulya. Even if my saucepan is no ice, and the lid was decently melted for me.
Also Mulya is not so "loud".