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

I want to buy on Ozone (from Russia, Moscow)

Take it calmly, on Heating the temperature is regulated from 30 g to 80 g in 1 g increments

[Masinen]

Masinen, or maybe you know which Ozone bowl is attached as a gift? Just wondering if you need a non-stick coating or maybe it comes as a gift?

All the time there was a non-stick bowl as a gift, so you don't have to order it separately.

[Masinen]

Masinen, thank you very much! I'm going to order)

[Tanyuli]

Girls, accept - now I can rightfully be considered a real shtebivod. I received my girl today: a beauty came to me with a watch and a stainless steel basket, the teflon bowl is perfect (I never dreamed of such a thing). The "Steam" mode works perfectly, a little bit from under the lid from one side, but then it stopped - apparently the gum shrinks.
Well, and in order not to pull the cat by the tail, and immediately show Shebochka how much I love and trust her, I prepared a turkey with tomatoes according to the recipe Tanyuli (I just decided to try the "Frying" mode at the same time and added onions) and rice on the "Porridge" mode. I cooked long-grain rice 1: 1 in the basic mode - it turned out awesome, although I usually don't like long-grain rice. In general, my husband came home from work and, it seems, he too - climbed straight into the Internet to read about her (I chose it myself and did not say anything about the purchase - surprise).

[marmelad]

marmelad, Congratulations!!
The purchase is really worth it!
There are more and more people in our regiment and it pleases !!

Yesterday I cooked compote in the staff. The water lila was not boiled, and the berries were frozen, in general it was gaining pressure for 45 minutes, probably, I think, and what's the catch of the cooking)), but ... it turned out to be soooo tasty, very rich, a small one today asks why did you cook a tasteless compote before , and now it's delicious?)) I put 5 minutes on the soup!)) Today I also cooked jellied meat, it's some kind of kapets)) I put it at 1h39, and I thought it wouldn’t cook, but it’s boiled down into fractions)) I think I can put 1.30 ... And Maria's amateur soup with buckwheat is worth insisting, paaaahnet awesome! In general, I'm a bastard from the shteba))

[kloki]

kloki, Love, that's how many positive emotions you get from a simple pressure cooker))

[Masha]

Masha, she is not simple, she is magic
I put millet porridge according to your recipe, then I will torment it and I myself am already sitting on the 50th page of the topic

she is magic

We made her magic with our joint efforts

Girls, and I in Shtebochka yesterday cooked corn in 30 (!) Minutes on the "Meat" mode.



With salt, yes with butter - mmm

We made her magic with our joint efforts

this is 100% of your staff should pay at least 10% of the profit for the creation and maintenance of this topic, because I think 90 percent bought it and are happy thanks to you))

[Kara]

Kara, today my husband already licked his lips on corn when he read that she can
kloki, I fully support - Masha did such a job!

[Kara]

Kara, Irin, corn mmmmm ... Delicious.
We must also buy and cook. Children love corn in any form, and even more so on the cob)
kloki, Lyuba, thanks for such an assessment))

marmelad

Good evening everyone, today I again played with the 0.7 porridge mode, I didn't burn a charlotte with apples, but I came to my senses in time, there was no photo, my jackdaws swooped in and ate everything, ordered another tomorrow.

[Irina. A]

Irina. A, and you baked at 0.7?
And how long did they set?

this is 100% of your staff should pay at least 10% of the profit for the creation and maintenance of this topic, because I think 90 percent bought it and are happy thanks to you))

I think everything is 100%

Manechka,

I tried, felt that it began to smell a little burnt and switched to 0.3, relieving the pressure first, nevertheless, I made sure that I couldn't bake at 0.7, it fried from the bottom immediately strongly, and the total time turned out to be 0.3 somewhere minutes 30. I had apples at the bottom, together with cognac and frying did not hurt them much, but if the dough, then everything would have burnt

[Irina. A]

Irina. A, the oven is still better by 0.3. In time, of course, it will be longer, but you can not be afraid that it will burn out)

Girls, tell me what could be the reason ... I cooked oatmeal porridge twice Nordic

on milk, pressure 0.7, time 1 minute, ratio 1: 4 - everything was OK!
The other day I needed the same oatmeal, but on the water. I did it in a ratio of 1: 3, the same 0.7 and 1 minute - the porridge ran away through the valve, when, after cooking, the pressure began to drop (((Stainless steel saucepan. Moreover, it also burned (((

[Masha]

my evening and night work (kosyachnoe) is millet porridge. 1: 4 (water / milk - 2/2). theoretically: "porridge" mode 0.3 / 10min + "languor" 88gr / 6h. my husband was waiting for a thicker version, so I will then try the 1: 3 ratio.


for some reason, in the "porridge" mode, there was no pressure. the countdown was, so I thought that might. was wrong. decided to wait until the end of the program and see what happened. the steam did not escape and the lid opened immediately, the porridge was half cooked and floated in the liquid. but, since I wanted to languish, I left it as it is and turned on this mode for 88 degrees and 6 hours. I, of course, read the topic, but there is a lot of information in my head, too. until everything is settled, I will get used to Steba ...

in general, what I did not understand:
- why didn't the pressure build up (maybe I closed the lid badly, maybe I had to move the float). the valve was definitely closed, because during the "languor" I opened it. I also changed the gum after the meat - maybe it hasn't gotten used to it yet? but, on the other hand, then the steam would go from under the lid. in general, I will work out this mode again tomorrow in the morning, or maybe at night I was thinking badly ...
- in the languishing mode, the temperature rose to 100 degrees, then dropped, then rose again. I thought that there would be less spread.
- and further, Masha, I read from you: After the Simmering mode, the automatic heating does not turn on (post No. 9 with baked milk). I switched on - I'm out.

but the porridge is still tasty, especially the crust - I don't like the thick version.

[marmelad]

marmelad, Natasha, you have little liquid, millet porridge should be done 1: 5, maybe that's why the pressure didn't build up.
In general, by 0.3 it sometimes happens that there is not enough steam to raise the float, so when it boils, you need to press the lid and the float will rise, I do this if he does not want to)
In the Slow mode, the temperature runs and this is normal.
And about heating. In my Shteba, the heating does not turn on after languishing, but now in the new Shteba, Heating is turned on.
Hope it helped)

[Masinen]

Masinenthank you calmed down
about little liquid - huh! I thought to do even less. the husband, you see, wanted a crumbly porridge - like "from the stove at my grandmother." in general, I will also read and think

In my Shteba, the heating does not turn on after languishing, but now in the new Shteba, Heating is turned on.

Oh, this is interesting and relevant for my stewed cereals

[Natasha]

Natasha, so it seems to be so thick for you.
And if you want crumbly, then just try pouring it with boiling milk and put it on Simmering immediately, for 10 hours.

I want to cook dolma. 10 minutes on meat at 0.7, and then simmer. To go to languor, you need to bleed off steam, and then go? Or shouldn't you switch to languor, but just leave it heated?

Don't relieve the pressure. Turn off the heating and turn on the Simmering mode and that's it.

Masha, thank you

[Kara]

Girls, and I in Shtebochka yesterday cooked corn for 30 (!) Minutes on the "Meat" mode.

Kara, Irin, tell me, how much water did you add in this mode?

[Masha]

Masha, thanks - I'll try it as you advise, but we'll milk this porridge. After all, I didn’t bother to eat, I got everything alone

[marmelad]

marmelad, Natasha, then add water as you did just now.
By the way, very rarely, who wants millet to be crumbly)
In general, such a gruel should turn out in a clay pot.

[Kara]

Kara, Irin, tell me, how much water did you add in this mode?

Tanyusha, the corn was full of the saucepan, and I poured water to the maximum, the corn barely drowned

[Irina]

Irina, so I'll try, thanks! (in the "steam" mode, my corn was dry for some reason)

I still always cook corn in "clothes", so it turns out juicier!

the oven is still 0.3 better

I agree, but here comes the Russian "maybe it will work out", don't you want to try?

I did not receive messages and was small behind. I read everything and smiled that our Shteba was a sorceress !!!! And what a sorceress, too. I have cooked corn for 15 minutes now. Vegetables 07. Delicious food !!!!

By the way, I also stopped receiving notifications about new messages.

liusia, and in 15 minutes the corn was cooked straight to softness? Yesterday I also cooked corn as the girls described above, on meat for 30 minutes. Super! The corn was huge, it didn't even go into the saucepan, so I had to cut it in half. Cook for a couple of hours for 2 hours, but in our shtebik so quickly!
Oh, and I also have joy. Finally, I got pilaf as we love. I did not measure the water with glasses. When the zirvak was making water, she poured it by eye, so that later the rice would be covered a little less than a finger, and 0.3 on Kasha for 15 minutes. I was afraid that the pressure would not build up again. You could already hear that it was boiling inside, bubbles went from the valve and 0.3 lit up on the display, but the valve did not rise. I already tried to pry him with a knife, it's useless. And 3 minutes after the countdown, a miracle happened, and the valve worked! Hurrah! It means that earlier there was simply not enough water for my shtebik, he did not gain pressure. Phew, I won pilaf. Girls, thank you all for the tips and support. How would we learn without you.

Yesterday I made zucchini caviar for the winter. It's just a class. 30 minutes from bookmark to finished product. The caviar turned out to be very tasty. As from childhood.
It just took a lot of time on the stove, but here it is a pleasure. Shtebochka is a sorceress.
A little later I want to cook lecho.

[notglass]

notglass, Anh, what is the recipe?

Tell me some simple recipe. Available, zucchini and tomatoes. Maybe some kind of stewing (for food, not storage). Thank you !

[Masinen, Masha]

Masinen, Masha, yes, actually, the simplest:
5 pieces. medium zucchini
3 large bell peppers
2 large onions
2 carrots
Tomato puree (mashed tomatoes without skin and seeds) 250ml
Salt to taste (I salt ready-made hot caviar)
Vegetable oil for frying.

I cut the onion into small cubes, carrots into a coarse grater. Roasting for 5 minutes.
I also cut the courgettes and peppers into cubes and fry everything together for 5 minutes. You can add a little water so that it doesn't burn, but my vegetables were very juicy. I mixed it a couple of times. Actually, even the zucchini and peppers were simply warmed up and mixed with oil and carrot-onion roasting. Slightly grabbed. Pour tomato puree, mix.
I close the lid and vegetables for 15 minutes at a pressure of 0.7. I don't bleed off steam. After unlocking, I add salt, mix it again, go through with a blender and seal sterile jars.
I sterilize jars the old fashioned way, with steam, so I don't blanch after twisting the jars. Everything stands perfectly on the warm balcony.

[Aenta]

Aenta, and if you just fry zucchini slices and tomato rings and under cheese and garlic sauce? I do this on Stebkin's grill, but you can also do it in a cartoon.

[notglass]

notglass, Anyut thanks for the recipe!

Thank you !

cheese and garlic sauce?

What sauce, where to look?

[Aenta]

Aenta, pure improvisation. Grind cheese like feta with a fork, add black pepper, finely chopped garlic to taste and thicken everything with mayonnaise or sour cream. Yogurt is also very tasty. Very suitable for zucchini, eggplant, tomatoes and peppers. Fry the pieces in a cartoon or grill, spread with sauce and gobble up with pleasure.

slices of squash

Is it cut lengthwise not sideways? And fry each separately, not in a heap, not roll in flour? Tomatoes separately?

Grind the feta cheese with a fork, add black pepper, finely chopped garlic to taste and thicken everything with sour cream

one must try all the ingredients there.

I cut either in circles or petals. I fry in one layer. In a slow cooker, I turn it over once. Tomato slices, pepper quarters, eggplant lengthwise. You can fill with a spread and roll it up, or you can roll it into rings. No need to extinguish. Thin plates are perfectly fried. They are not porridge, the state is slightly crunchy, but absolutely ready.

[notglass]

notglass,
Anna, forgive me, I have one more stupid question. And in what form is it served and eaten hot or cold?