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

Marina, it was he who gave you the go-ahead for all the device devices in advance, I think so!

So it seemed to me And if I was mistaken, then it was he who gave the wrong signals

[Irina]

Irina, Kara, my pork suvidny from Štebka liked. By the way, I cook a ham in Teskomov's shredder in Shtebka, and yesterday my husbands and I quickly cooked pasta a la bolognese for dinner, the muses swept away two plates

Girls, Shteba agrees without competition! When I took her to the dacha, I bought Panasonic home, but now I'm a little disappointed, especially with the speed of cooking (((I had to buy the 2nd Shtebu

Ladies, I'm at a low start to buy Shteba to replace the old Panasonic. I read everything, felt it and decided. There is only one question left - I put Panasonic under the hood directly on the comfort (naturally turned off :))), because I do not have a cover for the stove, and Panasonic steam in some modes is very strong. I can put the staff in this way, it won't swing?

[lastochka]

lastochka, specially checked, no, it does not swing. I have a gas stove.

[lastochka]

lastochka, but Shteba does not soar. )) But no one will answer about the burners - they are different for all stoves. It won't swing on mine, because there is a lot of cast iron above the gas.

I put the plate on the gas stove, I only have steam on the prog: steam, the rest is quiet breathing

Now there is a promotion at OZON - the sale of a Steba DD1 multicooker for 5690 r, complete with an additional Teflon bowl. 🔗

Register on ozon, click "buy", go to the "cart" and enter the "magic word" steba in the field - and you will be happy

Girls, thanks for the answers 🔗
I bought Panasonic (large) for a long time, from the very first parties, I love it dearly, but I already feel that it is time to change to something more modern. At first I wanted to buy again Panasonic (new model), believing that I did not really need a pressure cooker, but I read reviews and reviews on Stebe and my fate is decided, I will marry (s) made up my mind

Something on Ozone is constantly changing the price. It was 5280, now it is 5391. Irina and I bought it for 5002 rubles. My Shteba has already arrived, I'll get it tomorrow

but I already feel that it's time to change

Oh no. I don’t change, they live in my pair. They do many things in very different ways, I cannot replace one with another.

I got my Shteba. Additional bowl with a lid, the main one with a lid, a spare silicone ring. You don't need to buy anything. Tell me which program to clean.

[LenaV07]

Muscovite girls, go to the topic now https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23642.0
your help is needed LenaV07

Tell me which program to use for cleaning.

Some people brew lemon on the "STEAM" program, but I don't like it - because it works without pressure and steam from an open valve. For the first time I would have cooked lemon soup for any (except Frying) program (Soup, Vegetables, Fish, Meat). At the same time, you can check on them how pressure builds up and the lid is blocked.

[Biryusinka]

Biryusinka, Thank you. So I'm pouring water with lemon. I close the lid, valve and press the soup button. Right?

Yes. Only water must be poured at least half a liter, otherwise the pressure will not build up. And check the silicone ring to make sure it fits snugly.

[Biryusinka]

Biryusinka, did everything. The countdown has already started. The water poured cold. The pressure was built up for about 15 minutes. And if I, for example, stew meat so that the pressure needs to be added with water?

And if, for example, I will stew meat so that the pressure needs to be added with water?

It is difficult to answer unequivocally, here a lot depends on how much meat is stewed, how much juice it will give. Need to try. I read that girls, for example, stew vegetables without adding liquid.

If the pressurized meat program is running, you do not need to top up anything. Not much water comes out of the valve as steam. I, in fact, do not fill a piece of meat with water, it rises a couple of cm above the water, and I prefer to fill it with boiling water.

And in the extinguishing program, if I remember correctly, the valve should be open. I haven't extinguished yet, by the way, maybe I'll try

Today I was once again happy with the purchase. In the morning, in 10 minutes, I cooked a magic wheat porridge, and for dinner, in 45 minutes, an awesome saute.

And in the extinguishing program, if I remember correctly, the valve should be open. haven't put out yet, by the way

There is no "Extinguishing" program in Shteba. There is "languor", and it really works with the valve open, because what's the point of closing it if the pressure still doesn't build up? After all, the temperature on the "languor" can be set to a maximum of 88 * C.

The program has ended. I waited for the pressure to drop automatically and did not wait. I had to bleed it by hand

[Biryusinka]

Biryusinka,
On this program, it is possible to cook something, not enough degrees, in my opinion?

[Irina]

Today I was once again happy with the purchase. In the morning, in 10 minutes, I cooked a magic wheat porridge, and for dinner, in 45 minutes, an awesome saute.

Irina, I also like wheat porridge from Shteba more than cooked in other units (and to be honest, not only it, but almost all dishes). Saute looks appetizing and its own noodles, from rolling out, right?

Aha))) here on this recipe I'm not overjoyed in any way. Pah-pah! The stem really replaces all devices. Now I'm thinking where to put my Brand and Panaska

[Tsakhes]

On this program, it is possible to cook something, not enough degrees, in my opinion?

Tsakhes, this program - "languor", it cooks for a long time, slowly, without boiling, in short - languishes. And Shteba, by the way, contains the word "slow cooker" in its name.

[Biryusinka]

Biryusinka,
to be honest, I didn't know, surprised
I mainly use it as a pressure cooker, that is, first boil the meat under pressure, and then simmer?

[Tsakhes]

Now I'm thinking where to put my Brand and Panaska

If space allows, then why put them somewhere? They are all so different and so cool! Just the other day someone wrote that having Shteba, he continues to cook in parallel with love in Panasonic

that is, first boil the meat under pressure, and then simmer?

TsakhesWell, in principle, you are right, here our moderator Masha-Masinen answered about languor https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.0
And here Alexa13 cooked Stewed chicken with apples

Now I'm thinking where to put my Brand and Panaska

I have Panas put away in my cupboard long ago, I take it out sometimes. And today, after receiving the Shteba, I removed the Cuckoo there. There is no way to store everything on the table. I will get it as needed. You tell me, after all, Shteba automatically bleeds off steam, or you all do it yourself. I just got used to the Cuckoo - everything goes automatically there

Tell me, does Shteba automatically bleed off steam, or you all do it yourself.

Lyuda, there is no automatic pressure relief in Shteba. If it is not possible to wait for the lid to unlock, it is advised to carefully lift the black valve (with a long skewer, knife, fork ...). In order not to burn yourself with hot steam, you can cover this valve with a towel or napkin folded in several layers. But I do not forcibly release the pressure: after I did it once, I was tortured to wash the inside of the lid. Why is there a cover - my blocking valve is clogged, I had to disassemble and clean it.After that, I prefer to wait 10-15 minutes for the pressure to drop by itself.

After that, I prefer to wait 10-15 minutes for the pressure to drop by itself.

And there it is, but I read that 2-3 minutes. I don't want to do it myself either. I will wait

and I read that 2-3 minutes

After 3 minutes, the lid can unlock itself if you cook a small portion of porridge, but if 3-4 liters of soup or jellied meat, you have to wait much longer.
Luda, Shteba after the end of the program shows the temperature and the time that it is on heating. That's when the temperature is 93-94 degrees, that's about when the valve itself will open.

I didn't understand something, and after the "Porridge" regime and after the "Meat" regime, the pressure itself blew off well, a maximum of 3 minutes (not 15-20!). I did not touch the valve, I just tried to turn the lid, and it gave in

I didn't understand something, after the "Porridge" regime and after the "Meat" regime, the pressure itself blew off well, a maximum of 3 minutes

Probably the volume was not very large? And at what pressure did you cook? 0.3? There the temperature at the end is lower than 0.7.

Nope, standard 0.7

When I wrote about 10-15 minutes, I meant a large volume of soup or jellied meat - for me personally, they cool for a long time. Especially aspic

This means not pressing the cancel button, but waiting for the temperature to drop. Clear. And I took it and turned it off. After a while, she lifted the valve, and he hissed.

I did not touch the valve, I just tried to turn the lid, and it gave in

Have you tried the valve? Didn't it hiss? And then I'm afraid to remove the lid when there is pressure, although I understand that it will not open

a large volume cools for me longer, if the soup is almost to the eyeballs, then definitely more than 15 minutes.

This means not pressing the cancel button, but waiting for the temperature to drop. Clear. And I took it and turned it off.

Luda, have you pressed "Cancel" to turn off "Heating"? In fact, it starts working at a temperature of 80 *, and before that there is just a natural cooling and a decrease in temperature. Clicking the "Cancel" button cannot speed up this process in any way

[Biryusinka]

Biryusinka, thanks, cut off

If space allows, then why put them somewhere? They are all so different and so cool!

The problem is that the place does not allow

[kirch]

kirch, lyudmil, do not be afraid to release the pressure, there is nothing wrong with that.
I took it and turned the valve with something and all in a minute the steam will come out and the pressure will drop.
Just don't do this in full, otherwise the soup may run away)
For cereals, it is better to wait until it falls, then the porridge comes out tastier))

[Biryusinka]

Biryusinka,
Thank you for attention
I read the topic on the sly, but sometimes I miss the obvious things,
in general, it is logical that if the meat is languishing, then either boil it or fry it first.
I have only recently, and have been cooking myself for about 20 years, began to fry food before stewing,
I wanted everything faster, but you still win in taste if you fry.
I liked it, now I either put a lot in oil, or I use dry frying (I just forgot to add oil once).

But what about languishing chicken for the night, in our south at night at least 23C, will it be okay, nothing will spoil there? And here's another man's question, can you put a warm one in the refrigerator, or let it cool completely?
There is not much time in the morning, you have to leave early

Today I fried "little blue" ones with pepper, very warm I threw it into the refrigerator to the bottom, I'll come back add tomatoes, onion, garlic and caviar on the table.
Well, there, salt-sugar-vinegar-pepper and cool the finished one
you can also cool the decanter of something, and use it together with a dark bread.
Day off tomorrow I have Saturday.


ps And the frying in another mode is not very strong, let's say that it is normal, it does not burn.

People! who made the ham at Stebe in Tescom's ham maker? unsubscribe please, what is the algorithm.

I tried to do the Sedna by setting it to 78 degrees, while the water in the bowl warmed up no more than 60 degrees (judging by the Teskom's thermometer), and the countdown began. I had to heat the water on frying first to the desired temperature, then set it to 80 degrees on heating in the booth already. Top covered with a second saucepan. Three hours later, the temperature was not 80 degrees, but somewhere 75-77. Apparently because there is still a loss of heat, because it is not closed with a lid from the pressure cooker.

a large volume cools down for me longer, if the soup is straight almost to the eyeballs, then definitely more than 15 minutes.

I have a stem on duty for soups, the pressure is released for a very long time if you do not touch anything. It reaches an hour. That is, if I'm cooking soup, then it's 30 minutes heating a full saucepan, 30 minutes cooking and an hour of reset. I make lunch with the expectation that in two hours I can only eat.