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

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But at a pressure of 0.7, it rises remarkably, the steam starts to go and closes.

The pressure 0.7 is still higher than 0.3, and with it baboutGreater force pushes out the blocking valve.
Galina, and I only bake at a pressure of 0.3. All cereals, soups, meat I cook at 0.7.

Today I noticed that the valve is behaving strangely. I cooked meat for gravy, time has passed, it's time to relieve the pressure, I turned the valve from circle to ring, and there was silence. I had to pry off the valve with a knife to let the steam out. And then she closed the finished gravy with a lid and the float immediately jumped, although the valve on the ring was standing.
What, also from foulness?

Marina, I once forcibly relieved the pressure once - after I cooked cabbage soup. So I had the whole lid in these cabbage soup, including both valves and a large O-ring. Therefore, I decided for myself: it is better not to save time and wait an extra 5-7 minutes for the pressure to even out on its own.

Yes, I was in a hurry to work, I cooked food in the morning until it was hot. The lid, by the way, looks completely clean. Well, okay, tomorrow I'll wash everything well.

Girls, here I decided to feed the Chakapuli family, well, I quickly made a side dish focaccia in the multicooker-pressure cooker STEBA DD1

Today I noticed that the valve is behaving strangely. I cooked meat for gravy, time has passed, it's time to relieve the pressure, I turned the valve from circle to ring, and there was silence. I had to pry off the valve with a knife to let the steam out. And then she closed the finished gravy with a lid and the float immediately jumped, although the valve on the ring was standing.
What, also from foulness?

No. Squeeze the black plastic valve piece and the steel round insert tightly together.

Here is the prescription meat a la Chakapuli

Made pork ham with garlic and herbs)
This is what happened. Belobok was closed and the bag was apparently pierced. When I opened the lid, the water was oily. And when I took out the bag, after cooling it under water, there was no liquid in the bag. The fat is leaking! As a result, the ham is very juicy, probably more dietary: girl-th: since the fat has gone into the pan.

Tanya, did you cut all the pork in pieces or partially grind it into minced meat? Ham is a feast for the eyes and, for sure, delicious!
Beloboka also came to me yesterday, and I immediately experienced her. I cannot say that the first experience was successful, so there is nothing to boast about. Firstly, for fear of overdoing it, I put in a little spices, and it tasted like boiled pork. Secondly, when I pulled it out - after 3.5 hours of exposure in Shteba at a temperature of 75 * - pink (apparently with blood) juice flowed out of it, and I decided to play it safe and put it back on for an hour. Third, the package was torn too. In general, at first I was upset, but then decided, taking into account all the mistakes, to try to make the ham again when we eat this one. Well, it looks like it turned out very well, plump, but plastic

(And fourthly, I did cut my finger)

[Tatyana]

Tatyana, ham feast for the eyes! just asks for a sandwich

[Tatyana]

Tatyana, gorgeous ham in appearance, and I smell that it is very tasty. Looking at such goodies, I am more and more inclined to purchase Beloboka. I have already given up on purchased bread completely, but I want sausages, so let it be prepared too !!!

[Tatyana]

Tatyana, Biryusinka, great ham! And as for the punctured bag, as I say, one more is needed from above. Biryusinka, do not be afraid - at 75 * C in 3.5 hours everything will definitely cook. At 70 * C, everything is absolutely cooked in 3.5 hours, and the reddish liquid is from additives to meat (what they pump there) happens.

[Biryusinka]

Biryusinka,

Did you cut the whole pork in pieces or partially grind it into minced meat?

Olga, I chopped the fattest part into minced meat. This fat leaked out of the bag. This did not harm the ham, because it still remained very juicy.

reddish liquid - this is from additives in meat (what they pump there) happens.

That's for sure, sometimes the meat is pumped up with something. On the forum somewhere discussed about this.
And the ham is considered ready when T * 72 * C inside the ham. It seems Maria measured the temperature at 75 * C for 3.5 hours in the ham exactly 72 * C.

(And fourthly, I did cut my finger)

This is the first time. It happens . Then everything will work out.

Gulnara, Ludmila, thank you, virgins))) Of course delicious homemade.

[Linadoc]

Linadoc, Lina, I haven't bought a vacuum cleaner yet))))) If you really need to do it according to Suvid, and if it's just a ham, then it's okay. What's the difference where it flows into a saucepan or a bag) wash anyway)

put in a little spice, and it tasted like boiled pork.

Ol, it looks very beautiful and the taste is all the same homemade ham-boiled pork. Whatever you name it, it is prepared at home and you know what lies in it))))

What's the difference where it flows into a saucepan or a bag) wash anyway)

In my opinion, there is a difference: where it flows is, of course, it doesn't matter, but the fact that water from the bowl gets into the ham through a torn baking bag is somehow not very happy.
The evacuation idea is good. Interestingly, I can just wrap and tie the white-sided in a plastic bag? I do not have a vacuum apparatus, and I do "a la su vid" in the staff in a regular bag, under water.

[Lina]

water from the bowl gets into the ham through a torn baking bag, somehow it's not very good

Ol, I didn't have water in the bag when I took it out. The hole was small. Water did not flow into the bag, the juice escaping from the bag prevented it from entering. And for safety and peace of mind Lina the rights. It is good to evacuate, well, at worst, just a bag tightly tied.

It is good to evacuate, well, at worst, just a bag tightly tied.

In general, I liked to cook the ham in the staff: and the white-sided one fits well in it, and the lid closes, and the temperature can be set as needed ... They seem to be created for each other - Belobok and Shteba with their indestructible steel bowl

Devuli, advise. I want to make frozen manti in Štebka. How best to cook? For a couple?

People, HELP! How to disassemble the cover? !!! Or poke where to read? Yesterday I decided to make cottage cheese. It stood for two hours at 70 degrees, decided to sensitively catch up with him on the fry and for some reason closed the lid. How everything flooded into all the cracks! I came home from work and I'm sitting near the lid. I unscrewed the cogs from the side, I thought that was all, grab, no, something else holds - the valve and the float. And without "guidance" it's scary. Help whoever can.

[marinastom]

Well, here I am now with you, arrived at my destination!
Here my internet is working well.
Everyone has a lovely view of ham, I also plan to make myself as soon as I go to the grocery store.
marinastom, write s-t in a personal and he will tell you how to disassemble the cover.

marinastom, write s-t in a personal and he will tell you how to disassemble the cover

And here, in the subject line? I'm also wondering how to disassemble the lid: something is rolling over there - either a small washer or a nut. It does not affect the work yet, but suddenly there is some kind of fastening unscrewed?

If s-t writes here in the subject, then it will only be good))

I could not get into his profile by searching. I wrote to Herman Shtebovich by mail, who changed the spoiled pot for me. Maybe he will tell you what to do.

I could not get into his profile by searching. I wrote to Herman Shtebovich by mail, who changed the spoiled pot for me.Maybe he will tell you what to do.

On the Multicooker website, Alex described everything in detail in the topic about the lid, with a photo.

Len, thank you! I'll go there. And where to look, just like that and set the "multicooker lid"?

On the site of the Multicooker, Alex described everything in detail in the topic about the lid, with a photo

In my opinion, there is an instruction on how to disassemble the valves, and not the cover itself.

[spring]

spring, Flax, there is only about the valve, about the cover there.

Girls, little paws, but no one will tell you about manty. I want to cook manti, frozen manti, better steamed? Or on what other program?

[Matilda_81]

Matilda_81, so manti is always steamed. I would close the valve and put 10 minutes on steam.

thanks Mashul

I removed all the valve and float nuts. And I got stuck. I don't know what to do next. If only Igorechek dropped by.

Marina, unscrew the handle and the inner plate. It's a pity, I'm at work and there is no cover in front of my eyes, I would write, because I took it apart and put it back together. Nothing wrong. Everything can be solved. The biggest challenge was putting everything in the order in which to put it back together. At first I screwed one gasket in the valve in the wrong place

unscrew the handle

How? Not a single screw is visible there ... Or is the top bar just put on the handle and snapped into place? And the cogs under it? Lord, where to press something

In-in! I sit like that old woman in the Pushkin fairy tale ...
Larissa, when will you come home from work? I'll wait. All the same, until I clean it, it cannot be used.

I want to cook manti, frozen manti

I cooked frozen steamed with a closed valve for 15 or 20 minutes, I don't remember. Depends on the size of the mantas. Delicious and juicy turned out

In-in! I sit like that old woman in the Pushkin fairy tale ...
Larissa, when will you come home from work? I'll wait. All the same, until I clean it, it cannot be used.

Somewhere around 19 = 00 I'll be at home. I'll see, remember. Although I did everything on a whim. Based on intuition well, for intelligence

Lorik, I will wait for your appearance.

Marina, first you carefully disassemble the valve. You put all the details on the table in the order in which they should be. Then you take apart the pimp next to the valve. Unscrew the nut, remove the gasket and pull out the weight. Then you unscrew 5 screws from the sides of the plate and remove it. Then you unscrew the handle. You wash everything and back in the same sequence. First you screw the plate back on, then you assemble both valves. The main thing is not to lose anything and very carefully rinse the bracket that is around the weight so that the plastic legs on which it is attached to the lid do not break off. It is difficult, of course, to describe everything in text. But I think you will understand. There will be an opportunity, take a picture of the whole process and lay it out for the same desperate ones like us

Larissa unscrewed all the nuts and screws, but did not understand about the 4 nuts from the sides of the plate.
I'll try to take a picture, but I have an iPad, I don't know how it will turn out.

Larissa unscrewed all the nuts and screws, but did not understand about the 4 nuts from the sides of the plate.
I'll try to take a picture, but I have an iPad, I don't know how it will turn out.

On the sides along the perimeter of the metal plate, under which the silicone ring of the nut - 4 pieces
FIXED: Not 4 nuts, but 5 screws

So I sorted it out.

🔗

So, as I understand it, there was a weight here.

🔗

Damn, I knew the pictures are upside down.
In general, my plate categorically does not want to get rid of the plastic. I soaked it now in soapy water, maybe everything has stuck with me there? Or I didn’t finish something.

So I still didn't understand, this metal plate that you unscrewed in the photographs? The metal pimp on the side must be pressed, drowned and removed this inner cover, having previously unscrewed its sides. Under it, if something escaped, cocoa can gather

Here are the cogs clearly visible:

Well, friend, I'm sorry, I'm not a techie, but these are cogs ... And there are five of them.
I unscrewed everything, but the metal plate does not separate. It's as if something is holding it in the center, and it's dead.I decided to hold her in soapy water.

AAAAAAAAAAA cogs, of course !!!! Everything, we remembered with my husband together. We need to remove the cash from the handle. There are two mounting screws underneath. They also hold the metal part. They also need to be unscrewed

And she, poor girl, is getting wet in my sink ...
Well, how to withdraw cash?

Now I will throw off the pictures. The husband says, we should not be afraid to pick up the plastic with a thin screwdriver from the side and pull it off. It will come out of the grooves

UV, it turned out to be the simplest, the overlay is just clicked.

🔗

Lorik, God grant you and your husband health! Otherwise I would not fall asleep today. Now the "ice has broken"!
This iPad! Tormented ruled by his pearls. An eye and an eye behind him.

[Marina]

UV, it turned out to be the simplest, the pad is just clicked.

Marina, I'm puffing here too, and in parallel with you, I'm taking apart my lid

Oh, virgins! I expected the worst!

🔗

But, thanks to you, I got experience. Thank you for being!