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

We spent two days without Shteba at the dacha. Probably, she changed her mind, or I'm more relaxed about the hole with the steam and the lid. But yesterday, upon arrival, I cooked chicken drumsticks. Fried with spices, BBQ sauce from Santa Maria, then added a little tomato juice, and switched on the Meat, with pressure, for 20 minutes. The lid closed perfectly, the pressure was accumulated in a minute, after 20 minutes it was forced down - there was no time to wait.
The softest meat, lags behind the bone. It would be possible to cook for 5 minutes less, but I love that. Before them I remember how my friend and I in our youth sat down to disassemble pork legs and beef shank for jellied meat, and ate more than half.

Girls help, what did you do wrong? I decided to make French peppers in Shtebochka (stuffed halves). She put peppers in her own (steel) bowl, poured sauce (tomato-paste + sour cream), sprinkled cheese on top. and put vegetables on the program for 20 minutes. I waited for the pressure to equalize, let off steam. Everything seems to be fine, only the lower peppers are burnt, and the bottom is black. True, she washed herself remarkably, but still a little unpleasant. I made the second batch in an extra bowl, I already greased the saucepan with oil, everything turned out OK. Maybe you should have greased your own bowl with butter or added some water? Consult. And so Shtebochka works well, pleases.

The sauce must have been thick, and the tomato almost always burns. I have)))
I left the stainless steel bowl only for soups and milk. It may be the most environmentally friendly, but I am not friends with such dishes. And abroad in the apartments I always buy the cheapest frying pan with a non-stick coating - there are always stainless steel in the kitchen, and everything burns on them.

ULTRAMARIN, when the lid is only closed between the lid and the case at the corners, the gap is no more than 1mm, in the front part above the dial 2-3mm, when pressure is accumulated, the gap increases decently (the lid rises), but steam should not go out from under it. It is necessary to photograph the silicone ring as it lies.

Masha,
The pin you are writing about walks freely with me. I have studied this system thoroughly for a long time. Unfortunately, unlike Natalichka, I do not find a connection between the button on the side cover and the float. Perhaps this was the problem with her unit.
As for the lack of a countdown until the water completely boils away, this is an electronics problem, unfortunately it cannot be eliminated on its own.
Today in the night I tried languishing with a delayed start on millet porridge. I wanted to get it for breakfast. As a result, the timer worked, the countdown to the moment I appeared in the kitchen in the morning showed that there was 1 hour 20 minutes of cooking (4 hours preset), the temperature showed 85. The porridge was in a state: milk separately, cereals separately. She turned everything off, set the "soup" mode - asleep and blindly poked the wrong button, set it for 20 minutes, the porridge turned out delicious. VERDICT: I will try to repeat the longing in order to make a final conclusion about the operation of this option.

I experienced languor at night. I wanted baked milk. So longing, 88 degrees, the time is 8 hours. Everything cooked wonderfully, creamy milk with a delicious brown crust. Next time I will try to set a shorter time. The cuckoo coped with baked milk in 6 hours.

I experienced languor at night. I wanted baked milk. So longing, 88 degrees, time 8 hours. Everything cooked wonderfully, creamy milk with a delicious brown crust.Next time I will try to set a shorter time. The cuckoo coped with baked milk in 6 hours.

And I didn’t succeed in 6 ... so, a slight hint ... but I wanted real, creamy ... I haven’t set it for 8 hours yet, but I’ll try.

I first brought the milk to a hot state in the Roasting mode, and then switched to Simmering, that is, the milk was initially hot.

Hello girls. Well, here I am with you in the team. Received at the Ozona point, immediately checked the add. the bowl is worn, I can't call it a scratch.
I brought it, printed it out, for example my pressure cooker was 4 liters, and although it was round, it took up less space, of course, but nothing, we quickly rearranged the devices in the kitchen and Shteba found its rightful place.
Well, where do we start? As always, my thoughts scattered, I loaded the lemon soup, I didn't close it the first time, I didn't immediately understand how to do it. While I was cooking a lemon, I remembered what Olivier had asked her husband.
Let's start with steamed vegetables, and at the same time check out the ill-fated steam program. I loaded the basket with vegetables to the top, poured cold water and sent it to the bowl. Closed, turned on, the time left the preset 15 minutes, the valve is open. As soon as the water boiled, steam came out of the valve and the countdown began. Everything works. There were some splashes from the valve, especially at the end, but not critical. As a result, the vegetables were cooked, although you need to twist around to get the steam basket, to be honest, the handles in it were disheartened.
The first conclusion is this: whoever communicates with the pressure cooker on you, this saucepan will not cause any trouble, I do not observe anything complicated in it. I will get to know each other further, maybe somewhere I will stumble, as they say, time will tell

[Oksan]

Oksan, Congratulations! You're right, as you need to adapt to any saucepan. The handles of the steamer are not comfortable, she said it right away.
The main thing is not to be afraid and not to expect something special from it, an ordinary pressure cooker, which is pretty well made, with average functionality. It is clearly not enough in the kitchen alone, this pressure cooker is a very good addition to the existing ones.

Tanyusha, thanks. Alas, I have nowhere to put the second one, so I was content with the very first Land Life for 5 years, now it will go to my mother for training and training, and Shteba and I will live and live, make good money. So I’ll move, build a house, make it there in the kitchen just like Kubanochka’s, then I’ll buy another multicooker, probably, because I didn’t have it in use yet ...

Svetlana, you are not closing the lid correctly. Look in the instructions for how to put the cover.
The shutter must be pulled back. If it sticks out, then the lid is not closed as it should

The handles of the steamer are not comfortable, she said it right away.

Girls, I already wrote above, maybe it will be interesting for someone, it is very convenient to get the double boiler with two forks. For wire ears with forks you pick up and take out

I also do not use the ferry separately. I use the wire rack to cook 2 dishes at the same time. For example, rice below, steamed cutlets on top or goulash below, potatoes with dill on top, or potatoes below, fish steaks on top. Fast, tasty and healthy

By the way, in any of my slow cookers during this time (2 hours 40 minutes) there would already be an almost finished or completely finished product. Needless to say, the float did not rise, the lid rotated freely. VERDICT: I will try to repeat the longing in order to make a final conclusion about the operation of this option.

pelargonia, sorry, well, why on earth would the pressure be gained in the languor mode? Can you imagine 4 hours under pressure? Of course, the lid rotates - this is a multicooker, not a pressure cooker.

Tanyusha, thanks. Alas, I have nowhere to put the second one, so for 5 years I was content with the very first Land Life, now it will go to my mother for training and training, and Shteba and I will live and live, make good money. So I’ll move, build a house, make it there in the kitchen just like Kubanochka’s, then I’ll buy another multicooker, probably, because I didn’t have it in use yet ...

Tanya, and I do not see the need for another pressure cooker at all. Not even because there is little space / money, although there are such problems. It's just that Shteba suits me exactly as a pressure cooker. Even more - all the time I dreamed of starting a universal device so as not to collect a collection, and now Shteba satisfies almost all of my requests. Still yogurt, however, must be tried, if possible, then. You will still want some fundamentally different devices - a small multicooker or a suvidnitsa.

I join the ranks of the Red Riding Hood admirers!
So far I have only cooked milk porridge on the default simmering mode (round rice-milk 1: 4), it melted wonderfully.
And what do you think, if you cook jam in it, Roasting is suitable to bring it to a boil?

Tanya, and I do not see the need for another pressure cooker at all. Not even because there is little space / money, although there are such problems. It's just that Shteba suits me exactly as a pressure cooker. Even more - all the time I dreamed of starting a universal device so as not to collect a collection, and now Shteba satisfies almost all of my requests. Still yogurt, however, must be tried, if possible, then. You will still want some fundamentally different devices - a small multicooker or a suvidnitsa.

Well, I also agree. The only thing is, I'll buy another bowl, I'm used to the fact that I have 3 pots and I keep them in the refrigerator, and then there will be a thrill. You will also need to learn not to cook a full saucepan, since the capacity has increased by 1 liter, we will not eat as much

Here. Damn, what for is asked to put a special price, if in the end they still threw it off ... Well, okay, girls, did anyone cook pilaf? Cooking porridge on the program? I was somehow confused by the lack of a rice program. cereals ...

Oksan, you fry vegetables and meat. Then you put rice and put it on Porridge. Time will go 20 minutes.
In general, you can use a multicooker to help Stebe))

I try to heat a little more than a liter of milk in the "shteba", boil it on the stove, pour it, set it for 6 hours, we'll see (I will compare it with milk from Panasonic). Again I am going to make yogurt on "Evitalia", half on melted, half on boiled.

I have a small Panasonic, 10 ka (now for baking, when jam, jam without looking to cook, when to fry something, also without looking in and without worrying that it will burn out without constant supervision) and a Steba pressure cooker (recently purchased, instantly cooking and such programs that cook under pressure and do not require supervision have been prepared, switched to heating) - a wonderful union that I have dreamed of for a long time.

I try to heat a little more than a liter of milk in the "shteba", boil it on the stove, pour it, set it for 6 hours, we'll see (I will compare it with milk from Panasonic). Again I am going to make yogurt on "Evitalia", half on melted, half on boiled.

And the girls cooked on the "soup" program for 1 hour or a little more, the result is also kind of good, such as on languishing for 8 hours.

YAROVAYA, thanks, next time I will try, the most interesting. I didn’t do that, because someone wrote. that the taste of bakedness is absent, but I really need it (I eat yogurt only with baked milk)

And the girls cooked on the "soup" program for 1 hour or a little more, the result is also kind of good, such as on languishing for 8 hours.

I am not a supporter of baked milk "in 20 minutes", the milk should be tomiyitsya, well, how will it melt in an hour ???
Nooo ... less than 4 hours this is not baked milk, but most likely milk with a heating effect. Better than 6-8 hours without pressure.

I tried the program Steam valve open again, the float rose after a while, the lid blocked, steam began to leave the valve in a small stream, but the countdown did not start. All other programs work well, they cooked milk porridge, borsch, beets on the Vegetables mode, chicken with potatoes on Meat, everything turns out fine. So Shtebochka suits me perfectly, but I just bought it without extra.bowls, now you can order it. And with steamed dishes, Brandosha 502 copes well with me.

I would like, of course, to stop at six. In general, the temperature on languishing would be a little higher, in "Panasonic" there is a little milk bubbling on stewing, 88 degrees is not enough?

Girls, can I get into your intellectual argument? It seems to me 4 hours for stewed milk porridge is a little bit, I first cook it for about 4 minutes, while pouring milk hot, and then put it on to simmer. there is not a very high temperature, after all, it does not even come to a boil, as usual the meat is simmered - first it is fried, brought to a boil, the heating is reduced to a minimum, and only then it is simmered at low temperatures.

Well, it’s so tormented on the stove, for lack of better. And just put a slightly raw chicken in a saucepan and simmer after 3 hours, and even with a crust? Me-aghenka, juicy ... Yum-yum, lick your fingers And completely without water. It's the same with meat.

The chicken is not ready for 4 hours in Shtebik on the Tumble, pre-fried on both sides for 15 minutes.

Therefore, in vain I expect from the steel bowl the effect of stove languor, or at least a slow-cooking one. Versatility, panimash, still affects the quality

pelargonia, but did you try to simmer in a Teflon bowl? Maybe it will work better in it?
I haven't tried it at all. I am planning, but I do not know in what bowl to do it

The chicken is not ready for 4 hours in Shtebik on the Tumble, pre-fried on both sides for 15 minutes.

Tanya, I have been tormenting milk (2l) for almost a day

Yes, I didn’t manage the steam today. She beat, beat, and pressed on the lid, and there was no point in turning it back and forth, the watch did not go. Now I decided to put millet porridge on languor. Exposed 82 gr. for 6 hours. Girls, is this okay? or before it's too late to change something. If I can cope with this program, I will score on steam. But longing is a pity if it doesn't work.

That's right, Tanyulya, here I am about that. And in a cheap slow cooker, a whole chicken without frying is ready until the meat falls off the bones! Because it's not just the temperature, but the material of the dishes. Steel and thick-walled ceramics are difficult to compare. Then again, why torture the pressure cooker by adjusting it to slow cooking?

Well, in slow motion I try not to do the same for less than 6 hours
And so I always say, baked milk is delicious only in a slow lye, I have tried all the skimmers ... not toooo Slow is slow, but in general there are no universal devices, each for his own.

Slow is slow, but in general there are no universal devices, each for its own.

+100500,
So Shteba means a multi-pressure cooker, IMHO

And about 6 hours for chicken ... In my 6-liter Kenwood, it would have already become a stew

Yes, I didn’t manage the steam today. She beat, beat, and pressed on the lid, and there was no point in turning it back and forth, the watch did not go. Now I decided to put millet porridge on languor. Exposed 82 gr. for 6 hours. Girls, is this okay? or before it's too late to change something. If I can cope with this program, I will score on steam. But longing is a pity if it doesn't work.

Ol, pour hot milk and turn on the temperature 88 gr.

+100500,
So Shteba means a multi-pressure cooker, IMHO

I agree 100%. Today my chicken, after cooking on the "meat" mode, stood for an hour on the heating and also turned into a stew. Bones separately, meat separately. Vkuuuusno !!! So I think, maybe I don't need this mode - slow cooker?

If I didn't have slow cookers, in which there is no boiling point, and in which dry peas are boiled into trash in 3 hours, not to mention millet ... I would agree with you. Therefore, my expectations are inspired by the work of the slow cookers.
And again, not for the sake of a dispute (what does some dispute have to do with it?) But in essence. The languor, as Pokhlebkin wrote, obtained in a Russian oven, is difficult to replace with any pots.In the slow - a faint semblance of stove languor, but ... The slow is still ceramics, there is some kind of heat transfer, and it does not boil, and it cooks cool. Therefore, in vain I expect from the steel bowl the effect of stove languor, or at least a slow-cooking one. Versatility, panimash, still affects the quality

As for the slow, I also have it. On high mode, the temperature is always brought almost to a boil. In Auto mode, at the beginning, the product is brought to a boil, and then the temperature drops and the languishing process takes place.
The instructions for the slow cooker describe all this.
In Shtebe, the slow-brewing function works differently, I wrote a hundred times.
It is necessary to bring the product to a temperature of 100 g, under pressure for 5-10 minutes, and then put it on the slow-brewing mode !!!!
Girls, here this mode does not bring the product to 100 grams, here everything is completely different !!!!!

I run, then I will turn off the program, and I will set everything up again. Mash, thank you for the advice. I will report back tomorrow.

Ol or bring to a boil on the Roaster, and then turn on slow cooking.

Yes, and it takes more time to warm up a steel bowl than to warm up a Teflon one.
At the steel bowl, all heat goes to the bottom. And the Teflon bottle even warms up all the bowls, because it is made of a different material.

Girls. I made baked milk, Simmering mode for 10 hours, temperature 88 degrees. Here's what happened


After the Simmering mode, the automatic heating does not turn on. Look))

Girls are here especially for you !! I tormented the store milk !!
And do not say that the slow cooker mode is stupid !!
Everything works fine, just longer.
Better to bring to a boil and then turn on the languor !!!

For 6 hours, the milk did not stop, TANYULA was right, it would still be 2 hours, and so it was not heated, despite the fact that it was boiling, I did catch the foam and ate it (maybe it was necessary to leave it for the microclimate?). I put it on the soup for 30 minutes. I'll write what happens. The temperature was 86 to 90 on the panel.

Tetyairisha, everything is correct 6 hours is not enough !! You would add 4 more and then see the result.
And the temperature shows you correctly.

Girls, here this mode does not bring the product to 100 grams, here everything is completely different !!!!!

Masha, it makes me feel better! Definitely. And then the temperature goes from 83 to 90 degrees. And so in BOTH copies of Shteba. I use this mode every night, so there can be no mistake.
And, by the way, I like this regime. The porridge is not at all the same as just in the Porridge mode - it is much tastier, with such a creamy stewed taste. Maybe it's even tastier in slow cookers, I don't know. I bet on 7 o'clock, I haven't tried less. It's just so convenient for me - I put it on at 12 am, by 7 am she's hot
By the way, I now have an extra piece of chicken breast - I'm thinking about how to adapt it to the languor. By itself, it is too small ... Are the potatoes tormented, or will it be nonsense?

It seems to me that it should turn out better in a non-stick bowl, because there heat is distributed differently.

Fry onions, carrots and tomatoes and a little breast, and then turn on the languor))
Chest for about three minutes.
It will definitely be delicious and the bowl will warm up))

Ol or bring to a boil on the Roaster, and then turn on slow cooking.

Oh, I read it late, went to steam it I put it on for two minutes, the milk boiled instantly, in a couple of minutes the porridge was almost cooked,: lol: I had to wash the lid all over and clean it. The lid was so blocked that it could not be opened immediately until the valve lowered, although the sting was with remarkable force.

I am writing this because it is important to know, if only for safety reasons, what if any of the children would think to look into a saucepan. They will push harder, and ... I was sincerely sure that the blocking on the pressure was tight.

You just can't open it, that's for sure. And you can collapse anything.

So the mode will come in handy if you need to bring the dish to a boil, but so that the pressure does not build up. Not milk

Finally I opened the milk, the color is good, it smells of baked, but it curled up partially, I was left without yogurt.

I look, life is getting better, everyone slowly sorted out with Shteba.
I have "Khash" made from lamb. A purely masculine dish!



40 minutes MEAT + 5h. LANGUOR.

You overexposed him. Make cottage cheese or yogurt

nato did not touch the foam

Yesterday I wrote that I figured out the lid, that it was necessary to press it in the upper corner and checked it and the steam did not come out from under the lid. I calmed down and in the morning, in a good mood, began to cook porridge, checked everything, closed it well, I hear it boiled, steam began to come out from under the lid, and then the float still rose and the arr. countdown, but the steam from under the lid and went on. Exhausted for five days, I took her to Yulmart, where I returned the money, terminating the sales contract. To my surprise, everything went without problems, although they answered by phone that they would conduct an examination since the product is technically complex and even if 14 days have not passed since the date of purchase. In the warranty department, we still turned it on and checked for a malfunction, everything repeated as at home. These are the things I have. Dear Shtebochka users, I wish you success in cooking, so that all your plans will turn out to be a success! Thanks to everyone who supported me and answered my questions !!!

I baked bread yesterday in Shteba
It turned out.
According to the recipe from the forum. And she did everything to spoil it
There was not enough time for a full cycle in the bread maker (4 hours), I began to be wise. I kneaded first on Pizza until the first stop, then on the Fast mode, left for 40 minutes for proofing. It rose 1.5 times. I transferred it to Shteba, turned on the heating for 30 C and 40 minutes. It went up about 2 times, a little less. I turned it on for Roasting for 40 minutes, then I thought to bring it to the airfryer - I wanted to keep the dome. After 40 minutes, the top was very soft, I was afraid to take it out (or did I have to shove it right into the AG with a bowl?), But I took it out. The bottom was slightly burnt. Or very fried - how to judge
I didn’t know how much I would have to bother in the AG - I never did it. And time was running out. Therefore, I turned the bread over, and cooked it))) for 15 minutes.

I ran away on business. Three hours later, cut it - beauty. Taste.
The bread was wheat-rye, a third of rye flour, and wheat - half of the premium and whole grain.
The photo will be a little later.

I'm sooooo happy

I get ugly photos, I can't

Svetlana, great bread turned out. But 40 minutes is a lot, 30 is enough and then the bottom will not be too fried. The Aga could be put right in the bowl if it fits. Or in the oven))