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

[Olya]

Olya, Hi! For broth, yes, the outlet temperature is low, should be 111-109 degrees. And porridge, if under pressure, then the ratio is less than 1: 3, and then 1: 2.

Yulia, I did millet 1: 3 - it turned out undercooked and dry, so I made 1d5 on rice and wheat, although it seems to me that I did millet at 0.7 pressure, not 0.3. Does it play a role?

[Olya]

Olya, in 20 minutes by 0.7? Strange ... I don't even know. To be honest, I cooked millet only 1 time under pressure and everything worked out. I like stewed porridge more, more experienced girls will prompt modet

And I generally cook 1: 6, 13 minutes. I don't release the pressure, I wait for it to fall. Then I stir and the porridge as it thickens before our eyes. And 1: 2 is rice for a side dish, so that the rice separately, I can't imagine such a porridge at all.

Girls, please tell me, if you set the temperature in the Slowing mode, for example, at 88 degrees, then the multicooker must be maintained with the given parameters, or "jumping" in one direction or another is possible.

[Rituslya]

Rituslya, jumping to one side or the other is possible.

Question: Why does the temperature on the display run in the Heating and Simmering modes? The staff does not keep the set temperature?
Answer: Shteba's pressure cooker keeps the temperature with an error of + \ - 1 degree.
A temperature test was carried out, which can be viewed at this link
Temperature Test https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.0
The display shows the readings of the temperature sensor. More details:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0

[Matilda_81,]

Matilda_81,Thank you. I jump from 88 to 93. I understand that this is not normal. Well, an error of 1 degree is one thing, but 5 degrees ...
Thanks for the link. I will definitely look.

[Rita]

Rita, I jump for the first half an hour while gaining temperature. Then steadily, I got up at night on purpose))) I cook oatmeal and millet porridge like that))

[julia_bb,]

julia_bb,Julia, thank you very much. I'll try to test it. I'm waiting for it to cool down after 93 degrees.

[Rituslya]

Rituslya, the shorter the time you set, the more the value jumps on the display. Those in 1 hour the temperature is equalized between the data on the scoreboard and the temperature in the bowl, and then there will be an error of 3 degrees on the languor, and 1 gr on the Heating.

[Masinen]

MasinenI ruined the yogurt today, put it at 38 degrees at night, at night and in the morning the temperature was more than 50 degrees. The serum is flaking. What could be the reason? Everything was OK before.

[Masinen]

Masinen, Did you make "potatoes with cream and parsley" from the recipe book attached in the ham maker?

I want to make plum mousse, according to the recipe, you need 2 hours in the oven, 180 degrees, what do you think, if you put it in the staff for two hours, how much hail should you set?
We're getting hot, two hours with the oven is too much

[Iruta]

Iruta, I report: the lemon slices lay on the white spots of the steel bowl for an hour, the spots did NOT come off. As far as I understand, these are not "salt deposits" stains that are rubbed off from me, but of a different origin, there may be a reaction of the metal to the products. Moreover, these are not observed on the side walls, only at the bottom. But in theory, this should not be the case with stainless steel. I have a Zepter pan, no stains. in general, it is not clear

Yulia, I did millet 1: 3 - it turned out undercooked and dry, so I made 1d5 on rice and wheat, although it seems to me that I did millet at 0.7 pressure, not 0.3. Does it play a role?

I’m all porridge: I cook millet corn rice with milk or water and butter 1 * 4 at a pressure of 0.3 for 15 minutes, rice even 13, I don’t relieve pressure, but we eat it warm.
I like thick cream porridges.

[Fenya]

Fenyathen I don't even know what to recommend. Kuhmeister always advises using finely dispersed agents (such as Sif) when caring for stainless steel, and you can also use Shumanit or Amveev's oven cleaner (like heavy artillery).But Kuhmeister spoke about his cookware from Kuhar, they say they use excellent steel that is difficult to damage.

[Masinen]

MasinenI ruined the yogurt today, put it at 38 degrees at night, at night and in the morning the temperature was more than 50 degrees. The serum is flaking. What could be the reason? Everything was OK before.

Was the yogurt made directly in a bowl or in jars? If in jars, then were the jars in water or just in a bowl?

Masinen, Did you make "potatoes with cream and parsley" from the recipe book attached in the ham maker?

Nope, I didn't, but I think it will be delicious)

[Fenya]

Fenya, Tatyan, I'm my special stainless steel. means for stainless steel. They are from different manufacturers.
Any stains and deposits are removed and the pots are shiny. And Shumanit, Sif, Amveevskoe for the oven (an excellent tool) and the like remove fat and soot.

[Masinen]

Masinen, put in jars just in a bowl, probably because of this? Which starter according to your choice? I tried Natural Activation, Evitalia, I want to try it with Narine. Not very thick?

[Elena]

Elena, my acquaintances with Narine did not ferment the first time, a capricious leaven. but you try it anyway.

Lyudmila, the temperature should be 75 grams and the time should be 3.5 hours.
Knead the meat for 10 minutes in a mixer until white threads. Pack, seal and refrigerate for 24 hours.
Then cook, cool in cold water and refrigerate for 6 hours.

You can ask in what mode, heating or languishing. ?

Girls, tell me, please, on which program and how long to cook a couple of ears of corn?

[Rituslya]

Rituslya,
Approximate cooking time for vegetables on Vegetables 0.7 mode:
carrots -4-5 minutes
cauliflower 4-5 min
turnip 8-10 min
pepper 6-7 minutes
whole young beets 10-12 min
old large beets whole 15-20 min
small young potatoes 5-7 min
half-aged potatoes 8-10 min
middle-aged potatoes, whole 10-12 min
jacket potatoes, medium 13-15 min.
frozen vegetables 1-2 minutes
corn on the cob 8-10 min

[Aenta]

Aenta, heated.

Girls, and who puts porridge with a delay? I tried it - my milk curdled, poured it out, poured milk from the same bag again - everything was well prepared, did it turn so sour in 7 hours? How to do something then?

[Matilda_81,]

Matilda_81,Thank you very much for the information. Very useful!

[Rita]

Rita, you are always welcome, in Temko Basics of use, questions and cooking times in the Steba DD1 ECO pressure cooker a lot of useful recommendations

Hello.
The day before yesterday I took Shteba from the point of issue O ... a
I cooked rice, made goulash on beer, everything turned out great.
In the morning I put the rolled oats and found that Shteba does not heat, that is, there is a countdown immediately and the pan does not heat up. I tried all the programs, including heating, the story is the same everywhere (zero degrees burn on heating and languor). I think there is something with a thermal sensor, I'm going to change it.
Maybe someone had such a realties?

I had a similar experience. I cooked broth under pressure - everything is fine. Then she threw the vegetables into the broth and turned on the pressure soup mode again. Here, I immediately began to count down the time, but the pressure and temperature did not rise. And so on in all other modes. I decided to let the multicooker cool down. After the final cooling, it began to work normally.

[Matilda_81]

Matilda_81, thanks, I'll try and tell you how it happened

Girls, tell me, please, on which program and how long to cook a couple of ears of corn?

I cooked for 30 minutes, but if it's young, it will probably cook in 10.

Girls, yesterday I cooked squash caviar in our Shteba. It turned out so delicious, one 0.5l jar under the lid, which was left to be swallowed instantly. Mine have still been ordered.

[Fenya]

Fenya, Tatyana, how did you do? on which program?

[Fenya,]

Fenya,I am also very curious. Please tell me your recipe.

[Gulnara]

Gulnara, Rituslya I just wanted to cook for dinner, proportions "by eye", in a steel bowl I cooked coarsely chopped onions, grated carrots, a couple of garlic cloves. Then I added coarsely chopped zucchini, turned it over a couple of times, closed it with a lid and cooked in the "vegetables" mode, 7b, 7 minutes. After 10 minutes, I blew off the pressure, drained the excess liquid, problender, added salt and tomato to taste, vinegar (because at the last moment I decided to close one jar of caviar under the lid) and set the "languor" mode for 2 hours. At the end of the program, I put the caviar in a sterile jar and rolled it up, the rest was immediately eaten. I wonder how the caviar will be stored, for the first time I did this.

[Tatyana]

Tatyana, it seems to me it will be delicious with black bread !!!!

Girls, I bought such plums.
What are they doing? Maybe make some jam, huh?

Masha, make some jam and give everyone recommendations on time and schedule. And then soon the strawberries will finally go (if they do not freeze). I didn’t decide to do it by 0.3 or 0.7. The old pressure cooker had one mode. I didn't have to think too much

and plum sauce for meat? you can compote. My colleague makes juice in a juicer, says how the wine is made, and the remaining cake is rubbed through a sieve and makes jam, if there is a dehydrator dryer, you can make pastille or dried plum.

Yeah, and also a plum

Today I will make cherry jam with seeds in Shteba. For 1 kg. cherries, 1200 sugar, since the cherry is a bit sour, I poured it into a steel bowl, let it give juice, and I want to cook for 1 hour while languishing, and there I will see how it goes, maybe it will be ready earlier. But first I want to bring to a boil and set aside, and once more, and then cook on languor.

[Matilda_81]

Matilda_81, I wouldn't make Gulnar sauce))
I think the jam will fly away faster)

Girls, and for me today Shteba tormented beans the whole night.
And in the morning I made a fry with sausages and mixed everything and put it on for another hour and a half to languish!
It smells like drooling ...
Then I'll post a photo)

I cooked strawberry jam 1 kg of berries and 1-1.5 sugar. I covered the berries with sugar, I don't add water for a couple of hours, it stood, I don't know if the juice was given or not, but I set it to cook. Cooked on a fry: boil, take off, cool, repeat again. I don't cook jam for a long time 3 cycles and in jars.
: girl_manikur: This year I cooked with quitin, and, as always, covered it with sugar, boiled it later (I look at the instructions, and there, on the contrary, first quitin in berries, then sugar, but too late) I had to cool and throw quitin - boiled and done Photo of jam with quitin, I turn the jars, you can see the thick jam;
I don't take off my foams and so eat and fight for him.
Cooked in a steel and Teflon bowl did not stick. Not only that, I boiled it last night and turned it off, and in the morning I see the sugar has not dissolved, the bowl is Teflon. She turned on the heating and heated it up, when the crust became soft and prevented from boiling.
Here I am more interested in how to sterilize banks? Steam, pressure?

[Oksana]

Oksana, I sterilized banks for a couple.
You put the stand and cans upside down. As it boils, then steamed for about three minutes and put the jam at a glance.
Yes, the lids are also a couple.
I closed everything and voila)
I have plum jam from last year and there is no mold, nothing.

And they don't eat my jam. only raspberries. But I quickly kneaded it in HP with Zhelfix, and added red currant juice for gelation. My mothers-in-law make a savory mishmash of plums and gooseberries, so my daughter even eats buckwheat with this mishmash. and I froze all the other berries. We are not lovers.

And the lid is original or any, I ran to boil ??? The lid - I realized it myself.
We have the most delicious strawberry jam! I also cook raspberries and an apple.

[Oksana]

Oksana, thanks for the jam recipe. I'll fix it now. Now I'll boil it and turn it off !!!!

Lyudmila, we got such a recipe due to the circumstances. Mom went through the berries with us in the evening and covered them with sugar, boiled them in the morning before work, came to work at lunchtime and boiled them again in the evening - you can repeat them a couple of times.So they cooked cherries, strawberries, apricots, plums. The berries are always whole.

Oksana, I don't like jam, mostly like jelly, but I love cherries in any form. Cooked without pits, and now with pits in Shtebe. Very convenient, boiled for a minute, turned it off, late in the evening again, in the morning and even in the evening.