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

And Stebik and I decided not to bake for the time being, but cooked chakhokhbili. I posted the recipe. Yummy!

Yes, I already manage to cook good rice milk porridge on a delayed start, and the pilaf turned out to be excellent, from the same book. and then something went wrong. the ring is in place and sits well (maybe if it were a little denser, it would be better). but what to do with the valve? can how to lubricate? does not always rise itself. have to pick
and if the lid is not locked, then why did the countdown start?

[ultramarine]

but what to do with the valve? can how to lubricate?

No need to lubricate with anything.
ultramarine, this little valve should move up and down very freely. Try to disassemble it, can it get clogged? But the fact that the countdown begins without a set of pressure is strange

And today I bought for Shtebochka such tongs for the bowl. Comfortable! Otherwise, I will not make friends with the extraction of the hot bowl, well, it is inconvenient for me to pull it with potholders. And now it has become superb. I'm so happy all !!!

Regarding the ring, Solena, wrote that you need to boil it in water with lemon and it will sit down. And about the float, try to drag it here and there and see what is stopping it. Or rinse well

And today I bought for Shtebochka such tongs for the bowl. Comfortable! Otherwise, I will not make friends with the extraction of the hot bowl, well, it is inconvenient for me to pull it with potholders. And now it has become superb. I'm so happy all !!!

This is great))

Now I will write a recipe. I just put the jar in the water. The glass liter was not included in the multicooker, so we had to divide it by cans.

Tanya, the recipe is needed). so it turns out, can you do it in simple glass jars of 400 grams? And How?

Steam is always generated when food is heated. You are trying to close the lid, but inside at this time it is supported by the pressure from the steam, it raises the "float valve" and then, in turn, closes the latch. Since the tip of the latch (it is on the back side, the pin is small) is semicircular and the pressure is small, then if you press quickly and strongly, then the lid can still be closed. If you do not have time, then you need to let it cool down a little. This is not Shteba's jamb, but the work of a good blocker

That's what a man on the site means! I tried to tell you about this for another 65th page on September 7th. : girl_claping: But I probably didn't manage to explain clearly ... And then the "competent person" scattered all the mood. I am glad that you confirmed my thoughts on the blocker with a firm male authority. He still IS! The hustler and I became friends and have already prepared a lot of lazy stuffed cabbage rolls in 15 minutes. It’s hard to believe that it’s so fast! (Well + 10 minutes for preparatory work). Buckwheat porridge is also fast. Macaroshka with meat (not naval, that is, not minced meat, but straight in pieces). Potatoes / beets are of course ... I just can't keep up with the shustrik-shtebik! He is such a fine fellow - he freed me from a long stay in the kitchen!

[teflon saucepan]

I just can't keep up with the quickie-shtebik!

There is such a thing!
I decided last night to use the Cup for cooking a couple of dishes. Fortunately, an excuse appeared (the dear was going on a business trip, so at a very early morning it was necessary to figure out something plump and plus put something else on the road). The plan was as follows: 1) Cook borshchik on the remains of the broth from the khash; 2) Make a chicken a la Thai on the road;

I made a chicken in teflon saucepan on the "Roasting" mode.As the girls wrote, I warmed up the saucepan until the beep, then poured oil and then in turn vegetables-spices-curcino meat. I really liked the mode for the Teflon saucepan. Active, moderately aggressive, but not burning. As it seemed to me, this is something in between Oursson 5005 and Brand 37501. Just what I sometimes clearly lacked. Although Asian food .....

Borshchik began to cook in stainless steel saucepan... Yeah, sir, this is something cosmic. Not in the sense of distant and not known, but in the sense of the temperature speed of the "Roasting" program for this saucepan. She slightly took her eyes to the side and the onion began to weld. This point refers to the phrase: "Although ...." see above. Asian dishes, in my opinion, are perfect for cooking for this program and stainless steel saucepans. Then the borschik prepared in the usual mode for the soon-mulechek and it turned out.

Both dishes turned out to be 5 c +++. But while cooking two dishes in a row in one multicooker pressure cooker, I praised myself for the fact that I, nevertheless, have several of these devices in the kitchen. And in normal cooking mode, I don't spend so much time cooking. And using several devices at the same time, which significantly saves my time. This is to the girls' questions about whether it is worth purchasing a multicooker / pressure cooker to help with the Cup. Definitely worth it !!!

And now to monitoring the operation of the device. In the "Roasting" mode (used with an open lid), the device gave a signal of readiness when it reached the temperature set by the program. And during this program, the pressure cooker beckoned me three or four times when I did not stir the food in it. This suggests that at such moments the maximum temperature was created (close to the upper temperature threshold). And this very moment confirms my suspicions why the Cup squeaks while using the "Steam" program with a closed valve.

Well, now for the moment that I did not like it. There are two points here that are not pleasant for me, though not critical. Firstly, after some cooking programs, the Cup goes into heating for 4 hours. I could not find how to increase the heating time at the beginning of the program start. And I, in some moments, like to put the dish for cooking before going to bed and then it remains heated until the morning. In the morning, I get a wonderful stewed dish with a comfortable temperature for eating (fu, what a beautiful word). If anyone knows how to increase the heating time when starting the pressure cooker for the cooking program, I will be grateful.

And the second point. For me, when Kubochka switches to heating mode, it writes for a while until the temperature drops a little. With my sensitive sleep, I will not put it to work at night. Here she is so "talkative". I repeat: all these moments are not critical, but they are not comfortable for me.

Good morning everyone! This morning I cooked Nordic oatmeal in the mode of the same name. Since the flakes are fast cooking, I set the time for 5 minutes and the pressure of 0.3. And for some reason, when the pressure was picked up and the float went up on the scoreboard, I saw a pressure of 0.7. It's not clear why it jumped? At the end of the program, when switching to heating, the display showed a temperature of 134 *. I have never had such a high temperature even on Meat! Unfortunately, the bottom is burnt to black again. I cooked in a stainless steel.

Unfortunately, the bottom is burnt to black again. I cooked in a stainless steel.

Girls, Hercules Nordic and other quick cooking ALWAYS !!!!!!!!!! will stick to the bottom of the pan and burn with a crust! CHECKED BY EXPERIENCE !!!!! Especially in a simple saucepan !!!

Cook the rolled oats ONLY LONG COIL !!!!! There will be no problems with it almost never And it boils well in 30 minutes of total time, even in an ordinary multicooker!

Good morning everyone! This morning I cooked Nordic oatmeal in the mode of the same name. Since the flakes are fast cooking, I set the time for 5 minutes and the pressure of 0.3. And for some reason, when the pressure was picked up and the float went up on the scoreboard, I saw a pressure of 0.7.It's not clear why it jumped? At the end of the program, when switching to heating, the display showed a temperature of 134 *. I have never had such a high temperature even on Meat! Unfortunately, the bottom is burnt to black again. I cooked in a stainless steel.

5 minutes is a lot for such rolled oats. And most likely you did not confirm the choice of low pressure, so 0.7 jumped out))
Tatiana-Admin is right, it's better to cook ordinary rolled oats and there won't be any problems)

Well, now for the moment that I did not like it. There are two points here that are not pleasant for me, though not critical. Firstly, after some cooking programs, the Cup goes into heating for 4 hours. I could not find how to increase the heating time at the beginning of the program start. And I, in some moments, like to put the dish for cooking before going to bed and then it remains heated until the morning. In the morning, I get a wonderful stewed dish with a comfortable temperature for eating (fu, what a beautiful word). If anyone knows how to increase the heating time when starting the pressure cooker for the cooking program, I will be grateful.

And the second point. For me, when Kubochka switches to heating mode, it writes for a while until the temperature drops a little. With my sensitive sleep, I will not put it to work at night. Here she is so "talkative". I repeat: all these moments are not critical, but they are not comfortable for me.

Regarding the heating, the time cannot be changed for heating after the cooking program. But if you turn it on separately, then the time and temperature change, like on a multi-brew.
There will always be 4 hours after the programs, it automatically pops up)

[teflon saucepan]

I made a chicken in teflon saucepan on the "Roasting" mode. As the girls wrote, I warmed up the saucepan until the beep, then poured oil and then in turn vegetables-spices-curcino meat. I really liked the mode for the Teflon saucepan. Active, moderately aggressive, but not burning. As it seemed to me, this is something in between Oursson 5005 and Brand 37501. Just what I sometimes clearly lacked. Although Asian food .....

Borshchik began to cook in stainless steel saucepan... Yeah, sir, this is something cosmic. Not in the sense of distant and not known, but in the sense of the temperature speed of the "Roasting" program for this saucepan. She slightly took her eyes to the side and the onion began to weld. This point refers to the phrase: "Although ...." see above. Asian dishes, in my opinion, are perfect for cooking for this program and stainless steel saucepans. Then the borschik prepared in the usual mode for the soon-mulechek and it turned out.

And I mainly fry in a stainless steel cup. It is necessary to warm it up empty at the beginning. So I’m afraid that it’s not useful for Teflon. Only the first time I tried to burn something there, but now I’ve got used to it, I like this aggressive roasting).

Well, the ordered staff came to me. I ordered it in ozone. Delivered very quickly. An additional bowl with slight scuffs on the inside, but nothing critical. In the box with the extra bowl there was an extra recipe book. The warranty card was included with all seals. I did not notice in the store (there was not even a table for inspecting the goods at the point of issue), and at home, upon closer examination, traces of water were found on the main bowl. I don’t know used or they are being checked somehow. There was no smell of food, the packaging seemed to be all intact and clean.
I switched it on with water (there are no lemons at home), steam poured from all sides, the valve did not close, the pressure did not build up. Opened, examined everything inside, did not notice the crime. I closed it again - I immediately closed it and started working. Then I tried it a few more times, the first time it never closed on the cooled elastic band. I looked closely at the elastic - it dangles a lot, especially on one side. Then he pressed the metal rim on which the elastic is held tightly to the lid. Now the gum has risen firmly, t-t-t, closes the first time. Or maybe it just developed over time ...
As the first experiment with real products, I tried stewed millet porridge according to a recipe from a neighboring site.
True, I poured milk a little less than one liter (3.2% cold from the refrigerator), and set the languor for 8 hours (I want to sleep). For 8 hours, almost nothing has changed, the porridge was a little swollen, but did not boil at all, and so it swam separately in warm milk, the milk did not become baked either. Strange ... I closed the valve, turned on the porridge for 2 minutes + stood on heating for about half an hour (while I was going). As a result, the porridge burned, not to black of course, but such a noticeable brown crust all over the bottom. At the same time, it was just cooked, already a normal "porridge" consistency, but with tangible grains inside. It's already quite tasty, but I would have cooked a little more to make it softer.
Question to the guru: what was I doing wrong?

Question to the guru: what was I doing wrong?

The answer is not yet GURU. If I want to put any dish on "languishing", I FIRST cook it for 5-10 minutes on the desired setting (meat on meat, porridge on porridge, etc.) and AFTER THIS, without opening the lid, I reset it to simmer. Everything turns out fine.

Just don't be discouraged)) write how the 0.3 attempt went))

Hello. the experiment went well. apparently it is necessary to constantly tuck the ring. but the valve must be tucked in order for it to rise.

Hello. the experiment went well. apparently it is necessary to constantly tuck the ring. but the valve must be tucked in order for it to rise.

Browse through metal. the rim on which the silicium is attached. ring. Perhaps it was bent in places or was initially soldered unevenly. Try to fold it up and it will close better. Michael has already tried it too. And the pin with the float can be disassembled, washed and driven manually (just not to be confused during assembly). I also sometimes get naughty - it does not come out for a long time. Or I don’t have enough patience and I want to give him a slap on the head so that it closes as soon as possible! I washed, drove - now it's better.

Tell me. is it better to cook meat broth on "meat" or "soup"?

It is better to make broth in soup.

and the time is 30 minutes or less?

For beef, 30 minutes is fine.

Girls, tell me, pliz, I want to cook beef stroganoff tomorrow, how much time do I need to put? Enough 10 minutes? There are also small pieces of meat

[rice porridge]

Now cooked rice porridgein milk. At the request of Irina-vernisag))
From 1 multi-glass of round rice and pressure 0.3, 15 minutes on porridge
The result is excellent
The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298999.new#new

Girls, tell me, pliz, I want to cook beef stroganoff tomorrow, how much time do I need to put? Enough 10 minutes? There are also small pieces of meat

10 is not enough, set 15 minutes. And if the beef is old, then 20 is needed.

Girls, tell me, pliz, I want to cook beef stroganoff tomorrow, how much time do I need to put? Enough 10 minutes? There are also small pieces of meat

I'm not afraid to overdo it with meat over time. I think so - the longer, the softer. Therefore, I would still put 20 minutes. But yesterday I cooked beets for 15 minutes in soup, too much. Next time I'll put it on for 10 minutes

Girls, thanks, it means for 20 minutes. put

But yesterday I cooked beets for 15 minutes in soup, too much. Next time I'll put it on for 10 minutes

Did you cook in Soup in water or steam? I'm also going to cook beets for vinaigrette, I have a medium size ...

Girls, thanks, it means for 20 minutes. put: yes: Did you cook in Soup in water or steam? I'm also going to cook beets for vinaigrette, I have a medium size ...

I cooked in soup

Girls, I stewed the chicken in sour cream with curry, I'll post the recipe later. Already ate some kusmanchik, delicious!

Solena-Inna, cook porridge in the evening and put on languor. The result is even better!

Or you can just languish, right away. Put it on and go to bed. I cooked rice like that for the first time. It turns out great. True, I don't cook porridge in Shtebik anymore, I get a lot of it, I cook it in little Toshiba for breakfast for the three of us.But in general, on languor - just an amazing porridge turned out! Try it!

I cooked in soup

I just saw here advised to cook vegetables in Soup, but not in water, but steamed, I meant it)) I understood that you were cooking in water. I want to try it on Steamed Soup ...

I just saw here advised to cook vegetables in Soup, but not in water, but steamed, I meant it)) I understood that you were cooking in water. I want to try it on Steamed Soup ...

And I'm in the water the old fashioned way. There were 4 beets. Everyone did not fit on the stand, and they did not fit on the lattice in height, they would have rested against the lid. When I need to cook 1-2, I will also try steaming on the "vegetables" mode.

Hello girls, I just steamed the average beets on a wire rack, put them on a wire rack for 30 minutes, and it’s some kind of undercooked, I started cutting, the middle is tight

Now I was cooking potatoes: I cut them in halves, put them on the bottom, splashed some 100-150g of water, vegetables for 10 minutes. The pressure gained in 5-7 minutes, well, sooo quickly, and after the end of the program, after 10 minutes, the float dropped. The potatoes are boiled! Perfectly mashed. I won't take a picture, why take a picture of it, mashed potatoes like mashed potatoes

I made millet on languor. Everything worked out great. Milk only needs to be poured hot, or first heat it up on frying, and then add millet. And everything will be in openwork

Now I was cooking potatoes: I cut them in halves, put them on the bottom, splashed some 100-150g of water, vegetables for 10 minutes. The pressure gained in 5-7 minutes, well, sooo quickly, and after the end of the program, after 10 minutes, the float dropped. The potatoes are boiled! Perfectly mashed. I won't take a picture, why take a picture of it, mashed potatoes like mashed potatoes

Svetlana, yes, I also like to cook mashed potatoes in Shteba. So fast and easy - minimal movement. I don't even cut it in half - I just take a medium potato and throw it in whole. It boils perfectly in 10 minutes.

The answer is not yet GURU. If I want to put any dish on "languishing", I FIRST cook it for 5-10 minutes on the desired setting (meat on meat, porridge on porridge, etc.) and AFTER THIS, without opening the lid, I reset it to simmer. Everything turns out fine.

Girls (and boys too), well, my rice porridge ONLY on languor turned out excellent! I poured it with cold milk and went to spaaaat! And she was completely ready in the morning! Honestly!!! Damn, I'll empty the saucepan tomorrow and try again, already on millet, you intrigued me

Exactly. Only on languor. And all the same - with cold milk or hot.

I think it's best to use the slow cook method here. There, first, the product is cooked on a high temperature mode, and then transferred to slow simmering. Kashki are obtained from a Russian oven. You can cook it in different ways, the porridge will still work out, but the taste can be very different. Everyone chooses for himself.

And I, as an addition, am very impressed by Stadler Form) an excellent multicooker with touch programs and good pastries)
This is how Stebochka and Stadler Form work for me)) I love both)
But Shteba's bread bakes better))

Hello girls! Yesterday night I cooked soup with canned fish. Here is the result.


A simple madman, but very soulful. The husband met with old friends yesterday, so this morning it was the very thing for him

I cooked beef stroganoff, it turned out very tasty, I set it for 20 minutes, the meat turned out to be soft like stew, next time I will try 15 minutes, I like to chew

And I put the millet on low pressure, let's see what happens)

[Millet porridge]

Girls, the result is great !!
Millet porridge
Pressure 0.3 time 15 minutes
The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299027.new#new

Good day! Please tell me what is the temperature step for the manual setting (5 g or 10 or 20). And another question worries, will cups from Redmond 4502 fit?

Marina, hello, one short press - 1 degree, and if you hold down, then 10. I can't say about the bowl

Hello everyone). I also have millet, only simmered. I specifically tried to darken her, because there were several messages that she was not ready in 7 or 8 hours. I put it on for 4 hours, it melted normally, soft, you can feel a little crumbs (as Tanya Makarova wrote, she loves so much :)), thick milk mixed with porridge.
I just can't imagine that there can be no melting in 7 hours? Maybe it means that liquid milk remains in the porridge? But for me this is the very effect - this is the result I could not achieve in ordinary pressure cooking modes - there the porridge absorbs all the liquid, no matter how much you give it. And I like (since childhood, is it a habit?) That the porridge was thin, with milk ...

Good day! Please tell me what is the temperature step for the manual setting (5 g or 10 or 20). And another question worries, will cups from Redmond 4502 fit?

Marin, have you fixed Redick?
Look at the bowls, if you put it in Shtebu, you can fry it in it, but you can't bury it with a lid, because they are much higher.
And the temperature step is 1 degree, so you can make kefir and sour cream and yoghurt, and distribute the dough.
From 30 degrees to 80 (if I'm not mistaken)

Yes, the porridge made me happy. But with the charlotte, Steba and I were worn out yesterday. Usually I do it for 3 eggs, but here greed ruined the fraer - did it at 5. How did she rise. But in half an hour it was not baked on the Roast. I added another Roast, after 5 minutes I could not stand it - looked in - nothing happens. Gave her another 7 minutes of Soup. The program behaved interestingly - it did not gain pressure, but it started anyway. In general, you will have to try the oven on Soup - interesting).
But as a result, the charlotte turned out to be wonderful - tall, tasty. Only now my fruit still sinks down - why, advise what to do with it?

Flax, and after the soup, what was the temperature on the display when you switched to heating?

Yes there was a crazy temperature - 138. I have never seen such a temperature in Shteba. Why is this important?
Even 138 - this is when I looked at it a second time, and at first, in my opinion, over 140. I held it for a little more, literally 3 minutes on the heating - I thought longer, but curiosity got the better of it.

[Beans in mashed tomatoes]

And today I cooked beans
I got used to it and got satisfaction with a stainless steel saucepan for the "Roasting" mode

Beans in mashed tomatoes