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

[Yulia]

Yulia, you didn't get it smooth. Did you knead the meat?
Ludmil_a, great ham !!!

Thank you! Most importantly, the son checked it out.

[Maria]

Maria, ground the meat in a blender, and kneaded it with my hands, but apparently not enough
Tell me, what are the best nozzles to mix in the mixer: ordinary ones or for dough, such as a spiral?

In a mixer, it is necessary to interfere with spirals.
Preferably 10 minutes at low speed.

Oh, Masha, thanks, otherwise I doubted what nozzles, and decided to mix it with my hands, and here is the result. Thanks for the valuable advice

[Yulia]

Yulia, and in HP I kneaded the dough for noodles and a mixer with spiral nozzles on the mode, and so it turned out well

[Gulnara]

Gulnara, thanks, I heard that it is possible in HP, but I have it at my dacha now))

Good morning Steba lovers!
Yesterday I was lucky enough to become the owner of this unit. The first day is normal flight. I prepared beef with vegetables according to one of the recipes from the forum, as well as compote from berries according to Shteba's recipe book. Everything turned out to be very tasty, I really enjoy it. Now I'm preparing porridge (for myself and my daughter for breakfast).
During operation, I had several questions:
1) cooked compote in the "soup" mode with a pressure of 0.7, at the end of the program, the heating was automatically turned on and a short zoom appeared, which repeated at intervals of several seconds for 5-6 minutes until I turned off the mode. My husband asked why he squeaked, and I answered with a businesslike air that it automatically relieved the pressure. And what actually happens when the multicooker beeps at the end of the program and in heating mode.
2) how to understand if the pressure has dropped? the fact is that with the same compote, after the heating mode worked for 5-6 minutes, I turned it off, the plug remained plugged in, waited another 10 minutes and very carefully began to open the valve ... strong steam, splashes went. ... Here's how to avoid all this? The fact is that we have stretch ceilings (I’m afraid that if we don’t completely release the pressure, then all the beauty will be above) and children constantly spinning around me.
Perhaps such questions have already been voiced by someone on this forum, I honestly read the first 50 pages of the previous thread, but could not find answers to my questions. Therefore, I will be very, very grateful to whoever answers them.
Thank you!!!!

[Tashka_81]

Tashka_81,
Natasha, with a purchase
1. The pressure cooker just beeps, "drawing attention to himself" that the cooking process is over
2. The pressure usually goes down if the temperature is below 90 degrees

Something like that, let the girls correct me, if that

Lena, thank you very much !!!!! Now I was preparing rice porridge, squeaked again at the end, but not so long. Now I will make sure that the temperature drops to 90 degrees before opening the valve)))) I went to try the porridge))))

I read somewhere that Shteba picks until it drops (does not reach) to certain degrees, that is, the higher the temperature was at the end of cooking, the longer it picks

I kneaded the dough for noodles in HP

Thanks for the tip, I would not have guessed

[Aenta]

Aenta, you're welcome. In HP it fights back well, only you need to watch and help the meat with a spatula if it rises along the walls.

Lena, thank you very much !!!!! Now I was cooking rice porridge, squeaked again at the end, but not so long. Now I will make sure that the temperature drops to 90 degrees before opening the valve)))) I went to try the porridge))))

You can follow the "floating" valve located on the left, if it has lowered, then there is no pressure. Yes, roughly this happens at a temperature of 90 degrees.

And if you need to equalize the pressure quickly and not damage the ceilings, furniture and yourself, then you can open the black valve by first throwing a wet towel on it or slightly lifting the valve, for example, with a knife, and thereby controlling the height of the steam release.

Yesterday I made pies at Shtebe. The silicone mold did not sit tightly at the bottom of the village and in 50 minutes on porridge 0.3 plus a grill lid for 13 minutes for 180, this is what happened:



This is Twist's Cranberry Sponge Cakes

[Loksa]

Loksa, what are your cakes! So they ask for a mouthful. Oksana, Good job!

And today I baked curd manna from Elven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=387586.0... Delicious! and the oven does not need to be turned on

And today I got my Princess (pizza maker)!
Here is the first report - pizza in princesses

[Fenya]

Fenya, Thank you!musya, I also love this mannik very much - you have a beautiful one.

[Loksa]

Loksa, Thank you! and the cake pan is so round, straight, and with notches for the dough? I have not even seen such ...

[musya]

musya, the shape is silicone inside the recess of the heart, but it is a little larger and I sealed it in the Shtebu.
I also boast of a manna: I have 1.5 servings. On porridge 0.3 1 hour 35 minutes and another 13 minutes with the grill and the berries, I mixed, I forgot to cover the top with them.

Good day. I bought Stebu, take three, thanks to s-t for a tip about a 10% discount on the code word in Ozone. In the new configuration, however, again a bowl with a defect - there is a dent.
I want to ask professional users: I decided to cook goulash: I fried onions in a stainless steel, put the beef on the roast, and then a strong unpleasant smell started. Well, I think maybe the meat has gone bad, even though it was fresh and looked and smelled absolutely normal. Yesterday I bought a new piece of beef (I had a fight in the store about spoiled meat), fried the onion again and put three pieces of meat and the same smell started again. I took an ordinary pressure cooker, did the same thing - the usual delicious smell of roasting meat. For the sake of experiment, she poured water in Shtebu, put it on the meat for 30 minutes, everything was cooked, the meat tasted normal, but the smell remained. Tell me, what could be the smell?

[Maryka]

Maryka, what does the smell look like? Burning or not?

No, not burnt. I thought the meat had gone bad. Just an unpleasant strong smell. I don’t know what to compare with. I have already driven the bowl on steam mode 4 times, once with lime (there was no lemon). Already the ring does not smell, and there is no smell from the valve. Onions and carrots were fried - everything was fine, as soon as the meat was put in - a terrible smell.

[Maryka]

Maryka, I never fry meat in stainless steel, so I can't say anything. I have never had any smell. Maybe something got under the bowl and gave a smell?
Girls, hurray, hurray, the factory replaced the bowl for me, everything is so new and there are no scratches or dents

[Maryka]

Maryka, yes, very strange. Maybe the meat was really not very good, or something got on the heating element.
julia_bb, congratulations on the new bowl)

[Maria]

Maria, Thank you! I was already happy, and now I will be three times happier, because having changed three bowls

And you changed what cup: stainless steel? I also want to change, on my dent. And on the gift Teflon there is some kind of convex stain on the coating.

b] Maryka [/ b], I changed the teflon one, because it came with a small scratch. The manufacturer's website has detailed instructions on how to make an exchange. 🔗

Look what broths are obtained in Shtebe, transparent, nothing floats in them, scale on the walls. I took a special photo and cooked broth for dumplings. Didn't filter it.

Also tell me, the Teflon bowl has not a smooth coating, but a rough one, as if in some places there were grains of sand under the coating. This is normal?

Well, yes, mine is slightly rough. Not the same as the usual Teflon.

And I stroked mine, like both cups are smooth

Yul, yes, they are smooth, but ... rough. And they are washed, as expected, excellent.

Haven't appeared here for a long time
But now, I cooked a ham in Shtebochka.I reported there, I will duplicate here, suddenly, who will come in handy


Pork, gr. 800, fat, rock salt, gr. 16, large enough, so she put it in a bowl, threw ice there, gr. 100 and a little bit of filtered water, wagged her fingers to dissolve the salt, then poured it in during the kneading process, at the end threw the rest of the ice and stirred until it dissolved. I don't remember spices, they poured something on my eye, but there were definitely hops-suneli, dried garlic and black pepper, ground.
I interfered with a hook in Philips HR1669 / 90, stood in the refrigerator for about a day, cooked in Steba DD1, covered with a microwave lid (I covered the hole with a plaster, in the middle of cooking I peeled it off)
1 hour-40g., Then another hour for 55g., Then 3 hours for 88g. (maximum possible) the water was kept at about 85g. The hole was opened to lower the temperature without turning off the Shteba. Then an hour in cold water (changed 1 time) and 36 hours in the refrigerator. I didn't drain the broth, it turned out a little jelly, which we ate with pleasure. Made in Tescom.

Girls, good afternoon. Can you please tell me, at a pressure of 0.3, the valve does not close: I was baking cabbage pie and curd saucer - is this normal? ... And by degrees should it be? I now put the pressure of 0.7 on the soup program after the end, the temperature was 101 degrees. And in the morning I made porridge exactly 100.

Good day! For a long time I had a question about the steel bowl. I have had the staff for six months already, it has taken root from the first day. The steel bowl was new without scratches or stains. But then I began to notice that white-looking spots appeared at the bottom of the bowl, at first one, then another, not erased by any means. Water is not bothered, but still interesting from the origin, why, from what ... I want to ask, who has such spots and what do you know about them?

[olgea]

olgea, Yes, good! The valve does not close during baking.
Fenya, it is necessary to ask S-t about the spot.

[Masinen]

Masinen, Thank you!
Olga, and the casserole and pie are baked, I hope?

: the girls, the pie and the casserole are baked, but in terms of degrees, should they be higher on pressure?

[Lettera]

Lettera, Elena, awesome ham !!!! We must try to do with three temperature rises. Was there only pork meat? Minced meat or pieces?

[olgea]

olgea, they were baked without pressure, it is collected only when there is liquid in the bowl!

[olgea]

olgea, of course, for "soup" and "porridge" the temperature at the outlet is low. Let's try Shteba in all modes, put the valve in the "closed" position.

[Gulnara]

Gulnara, Thank you!
Yes, only pork, half cut into pieces of irregular shape))) about 2x2, the rest with a Brown blender (it has a larger capacity than my Philips).
Kolbasnik wrote about cooking with an increase in temperature. True, it is rather necessary for those who use nitrite salt. I did not plan 3 temperatures, just when I cooked at 40g, the water was 30g, so I added 55, with it the water was 40-45g. Next time I'll put 50g right away. for 1 hour, let the water heat up.

I went to the boutiques, bought pork, this week we will go to my mother-in-law to the dacha, and I’ll make a ham for the trip!

Elena, what a good ham
May I brag. Cooked https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292662.0
In Shteba, on porridge 0.3 1 hour 10 minutes, plus fried an inch more. I liked it, actually after seven I don't eat, but after 23-00, there I have two fillings of salty curd and minced meat with potatoes and dill-bite!
"Pita classic in Serbian .." by Masinen

Yah you! There, in the next room, some "quietly" watching football, you will not fall asleep. And here are delicious pictures! Hunt to eat at night!

[Fenya]

Fenya, and you have not tried to remove these stains by wiping with a slice of lemon?

[Iruta]

Iruta, I didn't guess! I'll try today. Thank you

Good afternoon everyone. After all, the temperature after cooking at different pressures and different modes does not give me rest. I read somewhere with us how you can check if the temperature of the headstock is gaining correctly, started reading the topic from the very beginning, girls, if anyone knows by heart, please tell me.And so yesterday I cooked stuffed cabbage rolls in beet leaves - 15 minutes and so yummy. I cooked a pork bone for borscht - in 30 minutes the meat was tough, and the temperature was only 101 after the end of the program. Then I tried porridge - millet, rice and wheat - I did all 3 at the rate of 1 to 5, at a pressure of 0.3 for 20 minutes. everything turned out so great, they were a little watery, well, I immediately turned it on for frying, literally a minute and the excess liquid evaporated. I never had the patience to cook wheat and barley before, but now it's so beautiful. Then I made sausages with onions in a bag for baking, 20 minutes on meat, then put the bag on a double boiler, and put the potatoes on mashed potatoes down for 8 minutes on vegetables. The sausages came out awesomely soft, juicy and mashed potatoes cooked very well. In the evening I made fruit puree for my daughter: 1 apple, 1 peach and 3 cream - 8 minutes for 0.7 on vegetables - girls, Heinz smokes quietly with his mashed potatoes in the corner.