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

yeah, thanks again for 90 degrees !!! I am still boiling both rings with lemon and checking the programs, I try not to pick too much, manually bleed the pressure, apparently not an option when cooking, right?

[Bijou]

Bijou, in vain to rely on prudence, Fancy I went to have fun, testing the patience of the members of the forum, and not for advice, this was almost clear from the very beginning.

[Antonovka]

Antonovka, my instructions say: (in the section "opening the lid ..."): Pressure equalization is also possible in automatic mode. This takes no more than 3 minutes and occurs after the end of the cooking program and the device switches to the "Heating" mode.
from here and took

[Fancy]

Fancy, in general, people boil lemons to destroy the smell. Steba does not smell of smelly plastic when first used. And there is nothing to boil it on all programs.
Start cooking, a lot will become clear for you.
The pressure does not need to be relieved immediately. Then the lid will always be clean and will not pour through the valve. Wait at least until 90 *, 10 minutes.

[Ivanovna5]

Ivanovna5, almost from the very beginning ?, can you say from what remark I broke your rules and began to "test your patience ???

[Fancy]

FancyTo get answers to all your questions, you must at least start cooking something for Stebe.

[GTI Tatiana]

GTI TatianaI am aware that lemon is boiled against the smell!
- Shteba came to me with the smell of plastic, especially the top lid, rings and lids for the bowls! that's why I'm boiling! (if you are allergic to chemical odors, even to a washing parashock and perfume, this is not surprising)
- I check all programs to make sure that all programs work, and I do not have to issue a refund on the last day.
- once again, if I ask how something is wrong, if I do not think like you, please do not be aggressive. it's easier to ignore a replica than to write a response, isn't it?

[Fancy]

Fancy,
Ah-ah, I didn't see it, honestly) We need to look for instructions, but they obviously bent about 3 minutes

[Fancy]

Fancy, I'm quite an elderly girl, but before buying Shteba instead of the broken Land Life, I shoveled everything, and, according to numerous good reviews, chose Shteba. First, I read this ms on the site, then I got here, read the first part, then the second, read for two months. Having received Steba, I was ready for everything, both bad and good. First of all, I washed it completely and baked bread immediately, then cooked pea bread and that's it, mutual love has already been 2 and a half months. And I don't care what the temperature is, and what is there and how, the main thing is she does everything, literally everything I want. And the girls in our topic are great, they will always help and support, and will rejoice from the bottom of their hearts at success, and sympathize and prompt if something goes wrong.

[Fancy]

Fancy,
Ah-ah, I didn't see it, honestly) We need to look for instructions, but they obviously bent about 3 minutes

Yes there is about 3 minutes
But even from 105 C, it will never go down by itself, automatically, without intervention, in 3 minutes, so the instruction wags.

[GTI Tatiana]

GTI Tatiana, it's me not for you, excuse me, it seems to you Maria, I am very grateful !!! and for advice, and comments, and recommendations !!!

[liusia]

liusiaI'm not young either,
they recommended ARC to me, I read both sibmoms and groups in social networks, but in the end I chose Shteba ...
5 people in the house want multi, but I have to choose ...
tomorrow I have to present a delicious and beautiful dinner - that's why I'm torturing you

[Fancy]

Fancy, you will succeed. And you will definitely make friends with Shteba. She's actually a great helper. And the recipes that our girls have tried are wonderful.The main thing is not to be afraid, and it is better to wait until the pressure subsides, it will take about 10 minutes, and then everything will open and, in addition, it will sweat. As in a Russian stove. No, Fancy Shteba is the best ms. So I congratulate you from the bottom of my heart! And let Shtebochka only please you and your family with goodies, and she knows how.

[liusia]

liusia, I hope that is exactly what happens! God hears you and helps me ...

and it's better to wait until the pressure drops, it's about 10 minutes

To be more precise, already at 96 C you can start turning the valve, you won't spit much.
The very time of decreasing to 96 can be different, depending on which program worked and what the contents of the saucepan were.

[julifera]

julifera, Yul, I think 96 * is not enough. Especially if the bowl is full. I don't start before 90 *. Even if I'm in a hurry.

julifera, Yul, I think 96 * is not enough. Especially if the bowl is full. I don't start before 90 *. Even if I'm in a hurry.

Uh-huh, now the chicken soup is being cooked the next day, forcibly opened it at 97, and there it is still bubbling with might and main, the park will give it back.))) I threw the vermicelli-greens and hardly sealed it again - it doesn't want the lid to sit down and that's it, it pushes it out with steam.

By the way, about the rings - the "left" ring from the Unit sits much more tightly in the lid. Whereas the native very often strives to stick out his tongue in a hot state.

[Bijou]

the lid does not want to sit down and that's it, the steam pushes it out.

Bijou, in this case, I press the rising valve with a Chinese (sushi) stick and press on the lid to release the steam, and the lid closes easily. And in general, I use a Chinese stick when forcibly relieving pressure, lifting the nose of the black valve with it, having previously covered it (the valve) with a cloth so that the spray does not fly away. Thus, I protect myself from an accidental burn: the stick is long - my arms are far from the stream of steam. I am writing in such detail, can anyone come in handy.

[Fancy]

Fancy, excuse me for my suspicions. I saw a negative attitude towards Steba in the hail of your questions. but as you understand, on this thread "live" big admirers of Shtebochka, therefore, expressed her assumption about you. By the way, I am also a supplier, but in another industry and the second part is not quality control department, but logistics. True, I do not confuse everyday life with work. There are so many unpredictable situations in life, you cannot stock up on detailed instructions for all cases. Good luck in mastering the assistant and once again - forgive generously.

Uh-huh, now the chicken soup is being cooked the next day, forcibly opened it at 97, and there it is still bubbling with might and main, the park will give it back.))) I threw the vermicelli-greens and hardly sealed it again - it doesn't want the lid to sit down and that's it, it pushes it out with steam.

In such cases, when I close the lid, I open the valve. With the valve open, it is easier to close it when there is hot food in the bowl. Fancy, do not hesitate to ask. We will help you prepare dinner. I myself with new devices the first evening, like a monkey with glasses, I run over-excited. I want to take on everything at once. I remember when Redik bought a little one, I tormented their support service, it’s even funny to remember. And I don’t even remember the first pressure cooker itself, the sweat on my back went from horror.

I noticed that if the hot lid is reinstalled in place obliquely (the ring that strives to fall out, I just put it back in place), then it is first lifted by the hot air coming out. At this moment I do not touch the lid and let it sit in place under its own weight, while steam comes out of the open valve itself. It's not as long as it seems. Then the cover can be easily closed. Then I set the valve to the position that the mode requires, and then everything goes according to the mode. And all

Girls, yes, you are probably right - for a saucepan completely filled with liquid - 96 C is a bit too much for a descent - I just never let these dishes down, but I wait for it to finish, so I never noticed. And probably a lot for milk, I never make it, so I don't know.

And everything else at 96 - you can already try to open

Larissa and Tatiana, you confirm what I said above, there is no single solution, there is no only true tablet of actions in everyday life, everyone has their own way, but the desired result is achieved, you just need not be afraid and do your tests.

Good morning! She made baked milk at night while languishing. first 3 hours at 85 degrees, then 3 hours at 88 degrees. it seemed to me that it was not drowned. Although my husband and daughter drank in the morning. I wanted to ferment the leftovers, I didn't give my husband, I said let's drink. I'm thinking maybe the tempera can leave 88 degrees, and the time can be increased by an hour?

[Matilda_81]

Matilda_81, I don't have a photo right now. But I tormented milk like this: I greased the drain on a clean and dry bowl (stainless steel). oil. She poured milk, boiled it with the lid open on the Steam program. Then the program Slowing 88 *, time 7-8 hours. The milk is beautifully colored. Then you can make fermented baked milk from it or so drink.

[GTI Tatiana]

GTI Tatiana, thanks, I'll try to make the next milk in this way. I'd like to stir up the fermented baked milk later

[Gulnara]

Gulnara, Ryazhenka turns out to be excellent! I ferment with sour cream.

[Tatyana]

Tatyana, and I ferment with VIVO sourdough, simbilact or streptosan, also very good ryazh turns out, thick.

Therefore, I ferment with sour cream) The result is excellent and always at hand))

Devuli!
I'm probably again with stupid questions. And in the Meat mode at a pressure of 0.7, the temperature at the end of 101 degrees is not enough?

will not be enough. at 0.7 overtemperature, it should be somewhere between 113-115 degrees.

[Matilda_81,]

Matilda_81,Thank you so much.
It looks like many programs do not work correctly for me.

will not be enough. at 0.7 overtemperature, it should be somewhere between 113-115 degrees.

I have 111 degrees maximum

[Yulia]

Devuli!
I'm probably again with stupid questions. And in the Meat mode at a pressure of 0.7, the temperature at the end of 101 degrees is not enough?

Rita, didn’t you take her back?
What is it that suffers when you change for a new one and cook for pleasure)
Yulia, this is normal)
0.7 should be above 109.

[Maria,]

Maria,not, didn’t take it yet. I'll drag it to the service on Monday. I only think that for a long time. Holidays are ahead.
It turns out that I bought it not on the 11th, but on the 10th, that is, a direct road to the service.
Now I'm testing it, so to speak. Yesterday I cooked the porridge, boiled it down, so it turned out to be so tasty! That's exactly what it was like in childhood.

[Rita]

Rita, so maybe you shouldn't take it?
Maybe they just check the temperature sensors for serviceability and that's it.

Good evening everyone!
I report:
the first thing I cooked was mashed pea soup with smoked meats. - as per the recipe, vegetables for 0.3 program - the pressure did not accumulate. opened it, mixed it, added salt, put it on the vegetables, but at 0.7 - the soup is ready for a miracle.
the second in line was the pork neck, for baking.
because I cook only in a steel bowl, after frying I added water all the same, I was afraid to leave it completely without liquid (the meat was dry).
a little too much with water, apparently it is necessary to top up quite symbolically. it turned out very soft, in the oven even in an earthen pot this does not work.
the family really liked it. (but I probably stop loving meat ...)
tomorrow I will try homemade chicken with porcini mushrooms and buckwheat ... I don’t know how yet, but I will do it!

[Matilda_81]

Matilda_81, Masinen, I had 109 on meat today, is it too little?

[Fancy]

Fancy, yes no, 109 is normal)

[Fancy]

Fancy, with a start! Don't be afraid to experiment. Good luck .

here the question arose, the temperature appears only at the end of the program, is that so for everyone? Is it possible to find out the temperature during the program? I did not find this in the instructions

Only at the end of the mode can you see the temperature.

OK thanks.

how common is the situation, that the pressure on vegetables is not gained by 0.3? (cooked peas, 2.5 l, ring tightly set)

What passions are you talking about here.))
I have 101 degrees after 0.7 is an ordinary thing, and sometimes 99 overshoots, it doesn't bother me to live.Moreover, by 0.3, I just can't think of what to cook this, because I push everything to 0.7.

Most often the temperature after the end is around 105, sometimes even 113 6, there is no way to predict. Therefore, I am not worried at all about this. Moreover, when we were all experimenting with 0.3, it seems that my tests for timely closing of the valve and the countdown passed successfully.

Girls, I wrote the standard temperature of water vapor at a pressure of 0.7 gauge. It is equal to 115 gr. But the composition of the products is not pure water, so the composition of the liquid is different and the vapor temperature can vary. But I think 101, and 99 is not enough. But I could be wrong.

Ghoul, well, guess what she lacks in life. Most likely, it's still a matter of tension, because at first after the purchase it was hotter. And before I cooked everything in stainless steel, and now in aluminum, I don't know if this matters.

I make baked milk))) I got teased during the day and wanted fermented baked milk. Before that I did not spy
She poured a liter of milk, made a rim sl in the bowl. oil and the Par. I did not close the lid. It was interesting to see the process. After 10 minutes, the milk began to rise, it came to greasethis oil place and rose.
It boiled, did not run away. I think if you cover it with a lid it will boil faster.
Now the languor mode 88 * for 7 hours.
When Par turned off the program and turned it on immediately, the languor on the scoreboard was 109 *. And until 99 * the milk was boiling quietly.
Tomorrow I will make fermented baked milk)
The people are asleep, and here are all the experiments
The result of night work) In nature, the milk is a little darker, and the warblers are so appetizing))

And today I am on Borshchik)

I thought something about the temperature difference in our Stebah after the end of the programs. After all, in addition to the difference in voltage in the network, we also have a difference in the Stebah themselves. Someone has 800 W, someone has 900 W, but the new ones seem to have 1000 W. And the rate of temperature rise from here is also different. So what?