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

I make lunch with the expectation that in two hours I can only eat.

Wow. You can cook soup on the stove in 2 hours

Irina, something is very long! In 2 hours, you can cook the soup on the stove in a saucepan. Maybe you are doing something wrong? Jellied meat is cooked in a pressure cooker in two hours, nothing should remain from the soup there

Luda, ahead))
In general, after the "Meat" regime, the pressure itself dropped after 5 minutes, it was specially detected.

Ir, what did you do with meat? I am still afraid that there will be no pressure without water.

Lud, also behold... I tell you:

Finely chopped the onion. Launched Shteba for frying, threw in onions while the steba was warming up, chopped chicken from the thighs. As the countdown went, I threw the chicken and frozen mushrooms. While the frying program was figuring (about 15 minutes), I peeled and cut the potatoes and carrots. At the same time, the fried was stirred periodically. The frying program is over, I spilled potatoes, carrots and frozen broccoli into the bowl. Salted / pepper, and closed on the "Meat" mode for 30 minutes. After half an hour, it squeaked, waited until the pressure dropped (about 5 minutes), opened it, poured the herbs, mixed it and heated it. True, it was only 20 minutes on the heating, my husband showed up

Well, I'm calm. I don't like adding water to meat. True, you have frozen vegetables, they give water. Ir, you already cook with might and main in the staff, and I haven't cooked anything yet. I only did the cleaning on the soup

Irina, something is very long! In 2 hours, you can cook the soup on the stove in a saucepan. Maybe you are doing something wrong? Jellied meat is cooked in a pressure cooker in two hours, nothing should remain from the soup there

The soup is cooked for 30 minutes, if from pork, less from chicken. But the pressure drops very slowly. In total, it leaves 2 hours. But I never forcibly reset. It seems that everything is not overcooked. But of course it annoys me for so long.

I cooked squash caviar in Shteba. There is a similar recipe in the Panasonic theme, I adjusted it to Shtebochka, it turned out very tasty. On a Berner grater, cut 3 carrots, 3 onions, two zucchini into cubes, sautéed onions, carrots, zucchini on "frying", salted to taste, added 1 tbsp. a spoonful of sugar, as little as possible, as you like, and 1-2 tbsp. tablespoons of tomato paste mix everything and put on the "vegetables" program for 10-12 minutes, pressure -0.7. At the end, wait for the pressure to drop and puree everything right in a steel bowl with a blender. It turns out very tender caviar, just like the store one, only tastier!

[Elena]

I cook chicken soup for 15 minutes, pork for 20 minutes, pre-fry the meat and sauté vegetables, pour boiling water. Sometimes I release the pressure for 10-15 minutes, sometimes later, when there is time.
Elena, I adore squash caviar, all hands will not reach to do anything

The soup is cooked for 30 minutes, if from pork, less from chicken. But the pressure drops very slowly. In total, it leaves 2 hours. But I never forcibly reset. It seems that everything is not overcooked. But of course it annoys me for so long.

Irina, if the soup is cooked for 30 minutes, how do you add up to 2 hours? That is, first 30 minutes pressure is gained, then another hour is released?

Today, in the "Soup" mode, I cooked chickpeas for hummus. In an ordinary saucepan on the stove, it must be cooked for at least 2 hours. As a result, I set the time to 40 minutes, the pressure was typed for about 12 minutes, it was reset itself (I did not forcibly release anything) for about 20 minutes (maybe less, while I was doing other things, I didn’t control it, I returned to the chickpea after 20 minutes and calmly opened the lid ).In total, a total of 1 hour and 15 minutes maximum, there was liquid in 2/3 of the pan, I cooked in a stainless steel bowl. The chickpea is a little overcooked, next time I'll put it on for 30 minutes.
Girls, does anyone have information about the temperature regimes for each program?

I am now gaining a pressure of 0.7 with cold water - 15 minutes, just like a month ago.
It seems that the timer is there, but it lowers to the desired temperature, when the heating is off, in the same 15 minutes.

There are stuffed peppers. Tell me how you can cook them without tricks?

a year ago I exhibited the recipe https://Mcooker-enn.tomathouse.com/in...326.0 Take a look.

[Za-za]

Za-za, Thank you !

My husband silently, even coolly perceives all my purchases of CF and treats them as my hobby ... And about Shteba he recently said: "Cook more meat with vegetables in your magic saucepan." It was so unexpected that for 10 minutes I silently digested this information And after a while I thought - maybe something else to buy from Shteba ...

Enough for the men to cook "purchased" food. How much can you scoff? It is necessary to interest, that he would buy and look closely.
And on the last phrase - of course it is necessary, Shteba has a lot of interesting things, even those that are not yet discussed ...

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.

You don't have to listen completely to marketing gimmicks. This is what ALL firms do. Well, for example, a meat grinder will never make minced meat from ordinary meat 2 kg per minute with a fine grid, as is done in advertising.
The pressure is released when the float valve is lowered. Of course you can "help" him. And so it shows only the temperature at the bottom of the bowl. But at the same time, the temperature of the heating element and the release of steam continues.

The pressure is released when the float valve is lowered. Of course, you can "help" him. And so it shows only the temperature at the bottom of the bowl. But at the same time, the temperature of the heating element and the release of steam continues.

And what does it mean? Explain more clearly

And what does it mean? Explain more clearly

There are many details and interesting things. That would be easier. The temperature that is highlighted does not show inside the bowl or product, but only on the BOTTOM of the bowl. And the temperature can show different well because of very many different factors. The pressure inside drops only if the "float" has dropped. At this time, the temperature can show both 99 * and 90 *. Help him - pin him up.

And on the last phrase - of course it is necessary, Shteba has a lot of interesting things, even those that are not yet discussed ...

Why don't we discuss all this interesting? I'm sure no one will mind, only for.

Why don't we discuss all this interesting? I'm sure no one will mind, only for.

Let's. I have a Steba yogut and egg cooker, which, in my opinion, were not discussed. Well, naturally CB, grill. I wanted a vacuum sealer, but leaned towards Pro Cook, although he is Stebe's double namesake

Tell me, if you warm up a non-stick bowl before frying, nothing will happen to it? It seems that such a coating is not recommended to be heated empty

[Ludmila]

and if you warm up a non-stick bowl before frying, nothing will happen to it?

Ludmila, I only fry in non-stick and fry (at least once a week), and for six months nothing happened to her. I tried to use a stainless steel bowl for frying, but something was not imbued with the result: it still sticks to it
Perhaps I'm wrong, and my assumption will cause a wave of criticism, but personally, I got the impression that the non-stick bowl from Shteba is afraid not so much of high temperatures as of sharp objects

[Biryusinka]

Biryusinka, you, as always, help me out.I went to turn on Shteba

Luda, if you are worried about a non-stick bowl, you should try frying in stainless steel for a start. Girls successfully fry meat with a large piece before cooking it "a la Sous Vid"
Pork carb in pink pepper "Sous-Vid" Steba DD1
Pork chop with spices

But Tanyulya in a Teflon bowl even Ham in a bag for roasting in a Steba pressure cooker cooked

I have already fried everything in Teflon and now I cook with "meat". When I started to fry, there was a little smell from the bowl.

if the "float" falls.

This is my personal opinion, but it's easier to mess around not with the float, but to slightly open the valve and let off the steam.
For this I use a wooden spoon, you can immediately open it for a large discharge of steam, you can, of course, a little. I cook the soup to the maximum mark and the norm, only my soup is not with cereals.
Vegetable there or pasta, maybe with cereals and spits
and so - no.

[kirch]

kirch,
People, before turning on the frying on the Teflon bowl, I smear it with a silicone brush - with the "duty" portion of oil, that is, the amount that I automatically have on it from the last time. I'm so calmer)))

Thank you, but I didn't think to do it. But a start has been made. I cooked the first dish

Girls, please tell me, can I put a non-stick bowl in the refrigerator?

Ir, I put it, like nothing happened to her, it didn't get any worse)))

Thank you, Irish Logically, two lids seem to be for two bowls, but it's a bit scary ... I remember that I ruined my very first baby panaska, though not in the refrigerator, but in the dishwasher, and if it's really true, it's not me, but spouse

By the way, I'm reporting! I made lazy stuffed cabbage rolls in Shteba today. Song! First, in the "roasting" mode, I fried the koloboks, and did not even wait for it to heat up all the way. While they were fried in two passes (about 15 minutes for everything), I peeled and chopped carrots, bell peppers and tomatoes. Soaked the cabbage in advance. I put everything in layers, set the "meat" mode for 30 minutes, specially timed for each stage: the pressure was gaining 16 minutes, 30 minutes of the main program, 22 minutes after the end (I just turned it off as it squeaked) I opened the lid. Total: a little over an hour. The saucepan was filled to capacity.

I also wanted to ask if she was screaming shamelessly until she lost her pulse after the end of the program, switching to heating. That is how it should be? I put porridge on the little one in the morning before going to work, he gets up exactly 40-50 minutes after I leave. So it turns out that in 10 minutes this unit will wake up the whole house?

she screams shamelessly until she loses her pulse after the end of the program

And I can barely squeak.

Girls, I fried in a non-stick bowl, and in a ceramic, and in stainless steel. It does not burn anywhere if, after the signal, pour oil and then fry.

[Irina]

Irina, it really gives a signal when it ends and switches to heating. If I'm not mistaken, it stops peeping below the tempera 90. Here the maidens have already written, one of the members of the forum was very worried about her trills. Mine, too, was furious at first, but now I'm used to

Please advise! !!
Has anyone made preparations for the winter in Shteba?
If according to the recipe it is written to boil vegetables for 30-40 minutes (in a simple saucepan), then in Shteba on what program and how long does it take?
Thank you in advance for your help.

[skorpion2601]

skorpion2601, see the topic called Basics of use, questions and cooking times in the Steba DD1 ECO pressure cooker, in the recipes you can also look.

[skorpion2601]

skorpion2601, on average we divide the time by 3

[julia_bb]

julia_bb, Matilda_81, THANK YOU VERY MUCH!!!

[skorpion2601]

skorpion2601, see the topic called Basics of use, questions and cooking times in the Steba DD1 ECO pressure cooker, in the recipes you can also look.

I looked ... and did not find anything. Looks like I'm just so crazy, for the winter the preparations are in Shteba .. I wanted to shorten the time, and what would be just as tasty, and so that the jars would not explode .. I'll probably have to get the removed pots from the distant shelves ..

Mashun, and what parts have united everything into one? And then I was absent for three weeks, I thought that I missed more than 100 pages

[Marina]

Marina, yes, the topics are united)

[Svetlana]

Svetlana, in this topic in the second message the approximate cooking time of vegetables is given. if you do not add liquid vegetables will be ratatouille consistency, if you want juice, then you need to add a little more oil and liquid, water or broth. And cook vegetables on the program, pressure 0.7.

I saw on sale a ceramic bowl for Shteba (950 rubles) Tell me, did anyone compare it with Teflon?
Yes, two new models Steba DD2 with yoghurt cans and Steba DD2 XL (6L and cans) will go on sale in August

[Solessya]

Solessya, read starting from this page https://Mcooker-enn.tomathouse.com/in...949.0

Tell me, did anyone compare it with Teflon?

I have not compared, but I have both. It is better to fry in Teflon, and milk, pastries, and simmering are better in ceramic. For 2 months of using ceramics - everything is like new. And I try to avoid Teflon, I have a fad and, in fact, the presence of a stainless steel bowl decided my choice of a pressure cooker 9 months ago. And now I don't need another pressure cooker, I'm waiting for the 4L output to catch up with the 5L main one.

[Linadoc]

Thank youLinadoc,Fenya, and another question, if the oven is in a silicone mold, inserted into a Teflon bowl, the mode will differ in time from "silicone in steel"?

if the oven is in a silicone mold inserted into a teflon bowl, will the mode differ in time from "silicone in steel"?

Why bake in silicone when there is a non-stick and ceramic bowl? The mode may differ, and in general, I do not see the need for silicone in the presence of these bowls and a huge number of recipes in these bowls.

[Linadoc]

Linadoc, just sometimes you want a nicely shaped cupcake, curly

[Linadoc]

Linadoc, just sometimes you want a nicely shaped cupcake, curly

Maybe I just have a big family, I need a lot at once and without any forms. But I have it, so I don't insist on anything.

teflon i try to avoid

I read on the same forum from the user, Mr. Cutler, that under the ceramics there is a silumin (emnip) lubricant, which is perhaps no better than Teflon. Once the grease is cooked into the food being cooked, the food will begin to stick.
Such a horror story

[David]

Such a horror story

David, perhaps. But initially my chickens died when I put them to warm up closer to the stove, where they fried in two non-stick pans. Then it was repeated and I understood the connection. They didn't die anymore, because I threw these pans away.