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

[Julia solia]

Julia solia, it looks like you will have to take back or cook at 0.7.
And what was the temperature at the end?

Hello girls!
I have a valve problem too! And also only at a pressure of 0.3 the lid does not lock.

Directly some kind of epidemic has begun. Now I have been with Shteba for a year now and I can write my observations on this issue
1. There are two modes in our SV. The pressure mode 0.7 is a standard pressure cooker mode, in which everything is cooked quickly at high pressure and temperature, and the pressure mode 0.3 is a pressure close to the mode of simple multicooker. If you do not open the lid in a simple multicooker, then a slight pressure of 0.1 - 0.3 is also formed under it.
2. When I tried to cook dishes at a pressure of 0.3 (now I practically don't do this AT ALL, I just cooked jam on it), I noticed that the cooking speed is almost the same as in simple multicooker. That is, the pastries were baked for about 2 hours. She extinguished for 40-50 minutes.
3. At a pressure of 0.7, the standard cooking time can be safely divided by 3, and another time even faster
4. The lid at a pressure of 0.3 is blocked once, or even after 2. This is a low pressure mode and it is not always enough to raise the float and block the lid

In general, this topic has surfaced for the fifty-fifth time. My opinions disagreed with the opinion of some of the Shteba users and, it seems to me, it's time to intervene S-t and give competent explanations on the use of the pressure mode 0.3

Hello everyone, I love everyone

[Larssevsk]

Larssevsk, Laris, I also don't use 0.3 at all. I cook everything at 0.7 and porridge too.
Baking alone goes by 0.3.

But in theory, pressure should be gained by 0.3.

In general, the manufacturer Shteba should explain this.

And today I will take mine for repairs .... ..., and it continues that after frying, I put the meat to cook, pressure -0.7, and I tried it in any mode, it gives a tempo at the exit. no more than 80C, naturally all raw meat and cereals, if it's soup, in general - sadness ...

[Galina]

Galina, your temperature sensor seems to have flown (

[Masinen]

Masinen,
Probably Mashun, I was pulling and pulling her for repairs to take, without her, as without hands it would be good ..., but so only nerves are solid ...

[Galina]

Galina, most likely you will have to change to a new one.
But I don't know for sure, maybe now they began to repair it.

[Masinen]

Masinen,
I'll write what they say ..., today they will only take her for a test ...

I don’t know what to do either, at a pressure of 0.7 the temperature does not rise above 104, it’s a long way to prepare. It turns out that we don't have a SC in the city, we need to take Ozone, and I can't find a guarantee and a check with the move. And how I will now be without my assistant, just one frustration.

Larssevsk, set the time to 15 minutes.
Masinen, the temperature showed 100, but I came in a few minutes, not right away.
Girls, I have decided not to send back yet, I have another 6 days to return (without the conclusion of the service center). I'll try to experiment.
I watched Tanino's video in which she cooks rice porridge by 0.3. I really liked the consistency there. So when I was choosing a pressure cooker, I wanted a reduced pressure option. My friend Unit, so she says that she has such a problem too. Once a small valve closes, the pressure is not accumulated (and their pressure is only 0.7). She just presses the lid harder. On a delayed start, this is the only way to do it
Masha, when you bake charlottes or biscuits, does the lid not lock too? Or is there no need to close the valve?

[olgea]

olgea, for 0.7 low temperature.
Look for the check and return.

[Julia solia]

Julia soliawhen baking, the lid does not lock.
In general, for 0.3, the temperature should be about 100-104 g.

[olgea]

olgea, request a duplicate check on Ozone. Should send

olgea, and in Ozone they told me that if there is no check, you can return it without a check.

[Masha]

Masha, Thank you!

[Julia solia]

Julia solia, tonight I will definitely cook porridge according to Tanyul's recipe and check it. Tanyulya is like that, her technique is afraid. She can cook porridge on the iron Her hands are some magic

[Julia solia]

Julia solia, if you return, then yes, but if to the service center, then it's better to have a receipt after all

[Larissa]

Larissa, very interesting how you do it

And tomorrow I will try to cook at 0.7. Maybe I'm wondering about 0.3 in vain

And if I can make yogurt in it, well, I really want homemade. It shows the temperature, and whether it is possible to buy additional bowls from us.

Olga, I have a similar situation, I have already asked a question about the European Steba here. You cannot make yogurt, because the temperature is not regulated, for me it does not matter, there are other multicooker with a multi-cook and a master chef, in your case, the issue can be solved by purchasing an additional yogurt maker, it is compact and with jars)))
Here, the girls praise the bread in Stebe, I will probably have to do the second proofing in another multicooker, put it in Stebe for baking (I’m solving the problem for myself) I have already solved the problem with an additional bowl, they are taking it to me, although I have not ordered the pressure cooker itself I will order in Germany, I really want her, although, it seems, there is no need

Girls, good day everyone! My name is Elena. I read the thread for a long time and here is the result: today they should bring my Shteba. This is generally my first slow cooker. I am terribly worried whether I will succeed with her everything that is conceived, whether there will be problems. I will unsubscribe about my impressions.

Thank you girls, I will try to pass. Do you know I have another question, do you have the same or different loofah between the lid and the body around the entire perimeter?

Different

Girls, I only make baked goods at a pressure of 0.3, cook porridge on languor at night.
Basically, I have a pressure of 0.7 - I carcass meat about 1 kg of beef in pieces for 30 minutes, I do not add water. At the end of the program, the temperature is 109 degrees.
The backlash on the lid is invisible, and is different everywhere.

I cook all the cereals at a pressure of 0.3 - rice for 13 minutes, corn for 15 minutes, millet for 15 minutes. ALWAYS - always the valve is closed; if you pour cold water in 10-15 minutes, I specially checked if the valve closes with boiling water faster than 5 minutes later. Porridge all of the above I cook 1 multi glass of cereal 4 multi glasses of liquid. It has never happened before that the valve does not close.

It is a pity there are no pictures of the porridge did not guess to click. There was one nuance, when I cooked three servings of risotto-type rice porridge, I had to add more time. Maybe that's why the girls' porridge remains damp.
But with just one multi-glass of cereal there is always a very good result. Our family just needs three small portions of porridge. Hello everyone, next time I will post pictures.

I cook all the cereals at a pressure of 0.3 - rice for 13 minutes, corn for 15 minutes, millet for 15 minutes. ALWAYS - always the valve is closed; if you pour cold water in 10-15 minutes, I specially checked if the valve closes with boiling water faster than 5 minutes later.

Oksan, do you always twist the lid to check if the valve is closed or not? It's just that my pressure is highlighted, the countdown starts to go, I am in complete confidence that the valve is closed, and when I try to turn the lid, the lid turns. This happened more than once, although this did not affect the cooking process and the quality of the dishes. Although, of course, it was closed many times. I cooked the jam on the weekend at 0.3 pressure, the lid just locked and did not open (although I really wanted to slide). Or maybe she stuck from sticky jam?

Oh girls, she took her to the SC, they said they would protest and give an answer within 45 days ..., without her, the kitchen is empty ...

Galina, tell me later - what happened there. I can no longer imagine myself without my Shtebka.

[Larssevsk]

Larssevsk
Lorik, I’ll tell you, I’m also sooooo sad without Shtebik, but what to do, I’m tired of being nervous, you open it, and everything’s raw ... as a child, we drove back, drove into Selgross, they are standing there ..., I beat myself right on the hands, so as not to buy a new one ...

[Larssevsk]

Larssevsk, I always have the lid locked at the end of cooking, at the end I always turn off the heating, so that the pressure drops faster and the lid opens (I always try to open it, it won't open) I cook porridge before work and run around looking ready or not ready. And the temperature is over 100, I don't remember 104, it seems I won't lie, next. just look specifically.

I didn't write it clearly. At the beginning of cooking, I did NOT specifically check the lid, I looked at the set of pressure, but at the end of cooking it is always blocked, since it is blocked at the end, it means it is blocked at the beginning; then the water will boil away and the pressure is no longer accumulated. On baking, the lid is open, I tried to twist

Oksan, I wrote everything clearly. Once at the end it is blocked, it means it closes. I bought milk. I went to cook the porridge for 0.3. I'll see how this time it closes and the rice cooks. Here we have problems, so problems. Everyone would be like that

[Larssevsk]

Larssevsk, the syrup does not evaporate as much as water, there is not enough steam pressure (thick syrup), not enough to close the valve. I cooked the jam with the lid open (I was afraid to pour everything over), brought it to a boil and cooled and boiled again.
I cook porridge in water, we love it so much, once I cooked it in half with milk.

Oksan, I just closed for jam. Didn't close when stewing vegetables - squash caviar, Brussels sprouts, peppers and carrots. I can't say anything about porridge. Until

Sorry, I didn't get it. Cook, then: mail1: write.

Closed, the flight is normal. Rice already smells delicious in the kitchen. Now I'll see if it will melt in 15 minutes and what temperature will be at the end. While everything is going according to Tanyul's scenario and according to its chronology

Everything, squeaked. Overboard temperature 107 degrees. Now the pressure will drop and I'll see

[Larssevsk]

Larssevsk, draw us a photo for everyone to believe

[Larssevsk]

Larssevsk, draw us a photo for everyone to believe

So what, the porridge was cooked in 15 minutes.


Shteba is great.
It turns out that if Yulia's porridge is raw, then it's also in the service. ...

[Larssevsk]

Larssevsk,
What a photogenic porridge ..., but today the chapatnitsa came to me, I baked rye from the disorder, with cheese so tasteful ...

Oh, girls ... I bought this wonderful cube! And all because of you! After all, I knew for sure that I certainly didn't need a multicooker ... yeah, right now! The day before yesterday I took from the delivery point, a Teflon bowl and an additional O-ring - everything with her! The second day is already a multicooker: brown rice (I went first as a skirmisher), then I cooked squash caviar, and then pork with vegetables and steamed potatoes at the same time. My husband, who constantly tried to prove to me that I was better than any multicooker, thoughtfully asked about potatoes: "Is this a young potato or an old one?" Out of fright (well, I think I didn't like it ..), let's explain that I steamed in a multitude, under pressure, the same potatoes that we have ... And he says: "We have delicious potatoes, it turns out ... "Girls, this is the highest praise from my skeptic husband, who has one answer to all questions - and hell knows ... Thank you very much for being you, for your unconditional confidence in Stebik, and for that that I did buy it! I went to put millet porridge for the night, and for tomorrow I took out a turkey fillet from the freezer ... something, but I'll bungle!

[Larssevsk]

Larssevsk, well, Duck superKasha 1d5 or 1d4?

[Manatee]

Manatee, with the purchase, to make you happy Always !!!!

[Larissa]

Larissa, well, that means you have worked 0.3 and the temperature is normal.
Maybe it's the Lid, ahhh .....

, yes, Mashul, that means it opened with the old lid, but everything is in order with the new one.

[Larssevsk]

Larssevsk, well, Duck superKasha 1d5 or 1d4?

1: 5 - the most it turns out

[Larissa]

Larissaporridge looks great
And if you take 2 measured cups of rice, then you need to increase the time or not?

I would not increase the time. It is quite enough 15 minutes + still languishes while the pressure drops. I do not forcibly descend

[Larissa]

Larissa, and porridge completely on milk or milk + water? I haven't cooked milk porridge yet, does it rise high in the bowl? Shouldn't you be afraid of running away from the cup?

Girls, I need advice.
I want to cook stewed porridge for breakfast at 9 am. What is the best program to install ?!
Now bring to a boil and put on the languor for 8 hours (what temperature ?!) or a delayed start and then another 4 hours in heating.