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

Take my porridge

Maria, I understand that I'm going to make you laugh, but I want to play it safe, because the last time my charlotte turned out to be not tasty (it didn’t get up and was wet)

1. Write your exact proportions in MC and number of eggs
2. Do you add baking powder or yeast or soda
3. Do you lubricate the bowl, if so, what
4. Put the dough in the bowl first, then fruit or first fruit, then the dough
5. Pre-stew the fruits or immediately pour raw
6. Close the lid or obliquely

Thank you in advance

I apologize for the late reply, but just got home))
The recipe is here
5 eggs
150 g sugar
150 flour
Apples or peaches or whatever.
Beat eggs with sugar until white.
Stir in flour gently. Manual or first speed.
Pour into a mold and drown the fruit in the dough.
Stove oven 20 minutes
2. I don't put baking powder and no soda either
3.I grease the bowl with butter
4.dough and pump fruits into it
5.fruits are raw
6. Cover obliquely)

Friendship? Thick?
Or you can use a separate recipe and a bigger photo

Friendship, but adjusted. I swelled there a hundredooooooo. Therefore, there is no exact proportion for water, and this is the most important thing. I can only take a picture in a saucepan how many came out of 4-dimensional cups.

I completely agree . I have been choosing for almost a month, but I haven’t fully decided what to take. Each has its own pros and cons.

I have 2 pressure cookers: Steba and Orson, so I prefer Steba, I think it is reliable and simple. The valve will not stick, it is easy to rinse. But in Orson, if the valve gets clogged, it will give an error, because there is electronics. And Orson has a very big marriage. Like this.
There is also a defect in the staff, but it is minimal. Like this))

[Mash]

I have 2 pressure cookers: Steba and Orson, so I prefer Steba, I think it is reliable and simple. The valve will not stick, it is easy to rinse. But in Orson, if the valve gets clogged, it will give an error, because there is electronics. And Orson has a very big marriage. Like this.
There is also a defect in the staff, but it is minimal. Like this))

Mash, do you still have Rediki?

Maria, thank you. So I realized my mistake - I stewed the fruit beforehand on frying, so the juice from them interfered with a good charlotte.

Without milk? I love her milk
Next time write everything down and bring us here

Everyone usually adds milk to themselves, and I tried it for the first time. Now I know that you need a lot of liquid, but just a little cereal.
Let's eat this bowl, I'll try it with milk.

I would not recommend other people's rings. The lid may not close hermetically and will simply let through. Perhaps manufacturers will soon begin additional supplies of accessories.

Tanya, I would also like to buy "native". But so far they are not there, but someone urgently needs additional. ring (for example, the fish smell is removed for a long time) and you need to cook every day, then the ring works from 6060. Does not let anything through, closes hermetically! I checked Sasha too. (We have both SVs) Yes, nakraynyak - but you can replace it. If I had not tried it myself, I would not have advised. (In the lid "sits" from 6060, the native lies nearby, for clarity

Larisa, Maria, thank you. I already thought about it: either call or write to check the goods before shipment. I have another day to think. Now she is close to ordering Brand, Tatiana speaks very well of him. Since yesterday, I've been sitting on the forum, weighing all the Pros and Cons, well, let it seem strange to someone, as if I'm choosing a cow, I just don't have the opportunity to buy two cartoons, I also have a bread machine in my plans

And I made the cutlets. We love minced meat dishes. I put the cutlets in the bowl, poured the sauce: sour cream, tomato sauce, a spoonful of flour, salt, pepper, beat with a blender and for 10 minutes on meat. The photo, however, is ugly, but the cutlets are delicious

Larissa, and in what bowl did you make cutlets? And then my peppers burnt in the main bowl.The sauce was also tomato sauce + sour cream.

Larissa, and in what bowl did you make cutlets? And then my peppers burnt in the main bowl. The sauce was also tomato sauce + sour cream.

Helen, made in Teflon. In stainless steel, I only stew for now and cook soups. I think that over time I will master the stainless steel 100%

But my cutlets are beef stews.
15 minutes Meat mode. The sauce did not burn, but I poured a little water and sunflower oil on the bottom of the steel bowl, then I put the meatballs, and the sauce on the meatballs))
Delicious)


Larisa thanks for the idea))

Well, there are no native rings, so we will find "foster" ones! In extreme cases, a ring from Brand 6060 is suitable. It is a little (by mm) larger, but it works! They are sold separately.

Natasha-Dusja, where can you buy a ring from Brand 6060?

And I made rice in Thai, I'll write the recipe later, if you're interested, but I can't insert a picture, I don't have a computer at hand, I'm in an iPhone, I don't know how the photo was loaded, two lines came out under it: a picture in the text and increase on click, and what I just did not do with them, well, nothing !!!

Rice in Thai

Soup omelet at low pressure 10 minutes

Well, the day before yesterday lunch: cabbage soup!

Soup omelet at low pressure 10 minutes

Oh, what a handsome man. Can I have a recipe? Interested in the composition and WHAT POT. Girls, if not difficult, please indicate in the recipes which bowl. For me, for example, at the initial stage of mastering (or mastering?), This information is very important

Sorry, probably my answer is no longer needed, but still ... My first experience with this thing was rice porridge. I did this: I washed 1 multi-glass of rice, poured it into a bowl, added an incomplete teaspoon of salt and three full teaspoons of sugar, a piece of ghee the size of a matchbox (well, I like it when there is a lot of butter in the porridge) and poured 5 multi-glasses of milk 3.8 %, set the mode to languor, temperature 85 degrees, time 5 hours, and went to sleep))) turned off in the morning, mixed, the porridge turned out wonderful, boiled in moderation. Here. I would be glad if I helped. I cook all cereals 1: 5, oatmeal 1: 3, whole oatmeal 1: 2, buckwheat in water 1: 1.5, it turns out great.
Before Shteba I cooked in Mula, she is also a pressure cooker, the proportions are the same there, only I set low pressure for 5 minutes, then on heating, sometimes not for long, and sometimes until morning. Here the principle is the same, you can apply, if you do not need to put it on at night, then you do not need to languish, but put it on soup, pressure 0.3, for 5-6 minutes, wait for the end of the program, turn off the heating, and let the pressure drop itself if take your time.

Larssevsk, but it seems to me that picking up good purchased cutlets is almost a greater feat than cooking. Although the dumplings purchased from me are almost always in the freezer .. just in case .. When the child wants to eat for the fifth time a day urgently)). Or - well, anything can happen. But we always buy only the same dumplings - a step aside - execution.

Svetlana! How many eggs did such a handsome omelette come from ?! The recipe in the studio!

Aha, get scared, only 4 eggs !!! It seems like 10
Whipped the eggs with milk, salted, added frozen peas and corn, poured into a greased bowl. Bowl 1.2 liters. I added some 250-300 grams of water to the stainless steel, put a stand from another multi, from Toshka, it is short, on it a saucepan with a future omelette, and for soup for 10 minutes, pressure 0.7, then after another 5 minutes I bleed off the pressure so that is all! This plate is small, so it seems so huge

And the saucepan is like this

I want to insert my 5 kopecks about the "marriage" in Stebik. I decided to cook pumpkin porridge. All the tips on using the languor mode came in handy. I came up with the following program - I fried the pumpkin for 5 minutes with butter, then put it on the soup for 7 minutes, and then decided that I would leave it to languish overnight. There were doubts about opening the saucepan after the end of the soup regime, or not, but curiosity took over. After the soup, the rice, in principle, was cooked, but there was no creamy structure as desired, so I decided that languor was necessary. So, I couldn't close the lid back !!! When closing, the valve rose and the lid was blocked. After another attempt, it turned out to close the lid, but no matter how tightly, I think that if I turned on Shtebik in this position, it would lead to the fact that steam came out from under the lid. I had to wait for it to cool down, and then everything closed safely.I hope that by the morning I will have delicious porridge

Nataly_rz, when the dish is hot and I need to close the lid back, I put the valve in the open position and the lid closes. After closing the lid, put the valve back in the closed position.

no, my valve was open, it still seemed to stick and did not close) I wrote this to that, perhaps problems with the release of steam arise due to improper closing of the lid (although this still needs to be contrived)

Nataly_rz, my lid does not close on a very hot Shteba too. And in another pressure cooker it's the same. Apparently, some kind of side effect of the defense mechanisms.

Nataly_rz, when the dish is hot and I need to close the lid back, I put the valve in the open position and the lid closes. After closing the lid, put the valve back in the closed position.

Larssevsk, thanks for the advice

Charlotte

Masha, 20 minutes was not enough - the top was quite damp. Probably, it was necessary to add a little - 5 minutes, and I drove all 20. The bottom is too ruddy - for this I was ready. I didn’t like that the sides were clinging to the bowl. And so - delicious.
Masha, why, after all, 20 minutes is enough for you, but not for us? I did everything according to your technology, but my own recipe is for 3 eggs, I add baking powder. But not because of the baking powder, is it? And the valve? Should the valve be open or closed - or is it all the same? I was open.

no, my valve was open, it still seemed to stick and did not close) I wrote this to that that perhaps problems with the release of steam arise due to improper closing of the lid (although this still needs to be contrived

Perhaps it did not close well because the silicone ring from the previous heating expanded and "came out" a little from the rim. I make sure to adjust the ring if I open it after the first stage of cooking to close it again. You can also cool it under cold water (it will return to its original size) and the lid can be easily closed.

I got my Shteba today! The Teflon bowl turned out to be not ideal. Several deep shallow tsapains outside the bowl, one cobweb inside, not felt to the touch, and one scratch that is felt if you hold your finger.

I cooked lemon soup, the valve was open, it started splashing from there, I took and closed the valve, then I read in the instructions that it was necessary to steam it open. Girls, is it right to steam with a closed valve or open? If it is open, as it is written in the instructions, then it hisses and splashes ...

Girls! When I opened an ozone box at the post office, there was some kind of chtoli book in a transparent bag lying on top, it seems grayish, I threw out the box right away, apparently with this very book! I discovered that she was not only when I came home tell me what kind of book it was ??? Two small booklets - recipes and instructions for use were in a box with a stock, but that booklet, what is it?

Girls! I keep forgetting to ask - my Stebik arrived without a warranty card! I have to call Ozone, swear, right?

Charlotte

Masha, 20 minutes was not enough - the top was quite damp. Probably, it was necessary to add a little - 5 minutes, and I drove all 20. The bottom is too ruddy - for this I was ready. I didn’t like that the sides were clinging to the bowl. And so - delicious.
Masha, why, after all, 20 minutes is enough for you, but not for us? I did everything according to your technology, but my own recipe is for 3 eggs, I add baking powder. But not because of the baking powder, is it? And the valve? Should the valve be open or closed - or is it all the same? I was open.

Flax, I did it without baking powder. Maybe you beat the eggs badly? Or a lot of flour.
And I see you put the fruit down, so they burned. I always poke from above, into the dough)
I had a charlotte for 5 eggs and it took 20 minutes. I count the bowl warming up for 3-5 minutes.
Today I will try to bake Charlotte, but I can understand why it was not baked)

Girls! I keep forgetting to ask - my Stebik arrived without a warranty card! I have to call Ozone, swear, right?

In the subject, they put up an email address where you need to send a copy of the check and the Steba representative will send you a warranty card.

I got my Shteba today!

Girls! When I opened an ozone box at the post office, there was some kind of chtoli book in a transparent bag lying on top, it seems grayish, I threw out the box right away, apparently with this very book! discovered that she was not only when I came home tell me what kind of book it was ??? Two small booklets - recipes and instructions for use were in a box with a stock, but that booklet, what is it?

This book must have been with recipes from a nutritionist.

Cooked a pea for the youngest, she respects it very much, share the recipe? Do you need?

According to YelenkiM's recipe, I cooked fish and potatoes with cheese, although 15 minutes is too much, it could have been a little less. But all the same delicious !!!

According to YelenkiM's recipe, I cooked fish and potatoes with cheese, although 15 minutes is too much, it could have been a little less. But all the same delicious !!!

I set 10 minutes, it seemed a bit too much to me, but because of the potatoes I did not risk less, although it seems to me that 8 will be just right.

Cooked a pea for the youngest, she respects it very much, share the recipe? Do you need?

Of course you need it !!!

Len, here I sit and think why it was baked faster then)) I don't understand anything)
In 30 minutes, five eggs were baked well and without baking powder. True, I put more apples than last time.
In short, I will bake with baking powder next time.
This is how it came out, the bottom fried more, maybe it took longer to bake.

Lena, thank you for the recipe! The husband was stunned at dinner by such a yummy.

Lena! I am very glad that my husband liked it too. It is not always possible to please men.

Mash! I don't know what's the matter. I wrote to you that I have a pretty strong fry. I recently baked a pie with figs for 30 minutes on the Roaster, so the crust is sooooo fried. I posted a pie at Tanyusha's forum. I can lay it out here, though without a cutter.
All the photos lit up, took pictures in the evening.

I remembered, I baked with peaches, maybe because of them it took less time.

I bake girls with and without baking powder, honestly ... I didn't notice a significant difference.
I'll just go and put on a biscuit. Maybe I'll have time to try before 6.

I, too, seemed to bake without him. I think apples influenced, they are more moist and I stuffed a lot of them.
Tanya, you put 25 minutes and see how it goes.
True, last time I had other eggs, large and with orange yolks. And this time, some left, pale, my mother bought. I said not to buy more of these eggs.
It seems to me depends on eggs too.

Girls, I want to make pea soup. Do I need to soak the peas or is it not necessary? Before, when I cooked on the stove, I always soaked ..

Girls, I want to make pea soup. Do I need to soak the peas or is it not necessary? Before, when I cooked on the stove, I always soaked ..

No need, on the prog Soup, boiled into trash ...

Girls, I want to make pea soup. Do I need to soak the peas or is it not necessary? Before, when I cooked on the stove, I always soaked it ..

No need to soak, peas will cook perfectly even on the stove for 25-30 minutes! And in a pressure cooker, even mashed potatoes will boil down! Whoever likes it and how, I only like it on the stove, when the peas are not completely boiled.

Margitte! I cooked without soaking. I washed it and that's it. Cooked on the Soup mode for 30 minutes. Peas - to dust, the rest is fine. I had halves of peas.

Elena, thank you! I also have half peas. There is pea soup in the recipe booklet, but they didn't even indicate how much time is needed ((.

If not specified, it means by default.

So I came with a baking report. Baked strictly according to the Machine recipe, weighed everything. The dough turned out to be airy (in Kenwood 010 it is never bad), poured into a cold bowl, roasting mode, time 20 minutes, lid obliquely. After 20 minutes, the top of the charlotte was absolutely damp:

She added 15 minutes to Roast and followed the child to school. When I returned (after 30 minutes) I took out a ready-made charlotte. The bottom got a little drunk, but less than yesterday. In total, today I got a charlotte in 35 minutes:

Tomorrow I will also test for 30 minutes.

I already miss one shte)))))
In the morning, I made sausages in a dough for my child to school (dough according to the recipe of Bulgarian kifle from the same forum, I like butter even in simple baked goods). The dough was from 300 g of flour, half was used up, half remained.
I stuffed it into the staff for proofing on my own, then I fry it for 35 minutes (the same common mistake today - it will be too much), then I loaded it into the AG for 15 minutes right in the bowl.
Outcome:



For 150 g of flour, the size turned out to be decent)))

I left to fry boneless chicken thighs (instead of breast) in a lezion - the child in the book by Dianova pointed a finger.
In the evening, Charlotte is in the plans - I can not miss today's flash mob

Posted a biscuit on a separate topic

If not specified, it means by default.

I will know, thanks!

I made pea soup. Everyone was delighted, it turned out very tasty! They said that it turned out much tastier than from the stove! The peas are completely boiled, but the whole potatoes remain! Time set 25 minutes, next time I'll try 20 minutes. put. Cooked from stew
The first test of the stem was excellent!

[Potato soup with mushrooms and chicken]

And my soup is delicious
Potato soup with mushrooms and chicken


The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298952.new#new