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

Hello everyone!
I made stuffed peppers yesterday. Meat program for 20 minutes, 150ml of water splashed. I filled a 2-tier bowl. Everything turned out very tasty.

I think if you do it in one layer, then you can reduce the time.

Girls, and yesterday my Shtebochka-SV helped me prepare the meat for cooking in a vacuum.
I fried a huge piece of carbonade so cool in just 10 minutes. Fried in a steel bowl)
And here is such a meat in the end it turned out)) yummyoooo!
And it was prepared in sous vid Shteba)

Oh, Elena, don't tell me)) I love my Shtebiks equally)
I have 4 devices of any kind, these are 2 Shtebik, Stadler and TM31))

Girls, and yesterday my Shtebochka-SV helped me prepare the meat for cooking in a vacuum.
I fried a huge piece of carbonade so cool in just 10 minutes. Fried in a steel bowl)
And here is such a meat in the end it turned out)) yummyoooo!
And it was prepared in sous-vid Shteba)

It looks the same for me when I cooked "meat with tomatoes" according to Tanyulia's recipe. I can't compare the taste, but when after cooking the meat, wrapped in foil, I rested, the charm of what happened. Yes, you also advised to cook the sauce from tomatoes, delicious!

The taste is exactly different, because there are different temperature conditions))
And the carbonade itself is very dry. And as I cooked it, it turned out very juicy. The piece was very large, and it is difficult to cook such a cusman so that it is evenly juicy throughout the entire thickness of the meat.
Usually small pieces are cooked))

Girls!!! Uraaa! ' Today, Charlotte was baked in 25 minutes !!
I bought other eggs !!!
I knew it was the eggs !! And you also need to beat very well !! I whipped for a long time today !! No baking powder added
Then I'll post the photo

Here is a photo but so far without a cut, I wait until it cools down, otherwise I cut it hot all the time)
But I know that you can bake in 20 minutes! But this is next time!

[masinen]

masinen, charlotte looks super! is it from 5 eggs? And if it's not difficult, please write the height of the charlotte in cm

[masinen]

masinen, charlotte looks super! is it from 5 eggs? And if it's not difficult, please write the height of the charlotte in cm

Yes from five eggs. The height came out 6 cm.In general, she rose to the full bowl, but then quietly took on its normal size))

And here is the cutter))

Mash And in what mode the pie baked. On porridge?

Mash And in what mode the pie baked. On porridge?

Ol, no, on Roast) next time I'll try to put 20 minutes !! I baked for 20 minutes)) and today I set it for 25 minutes)

Yes from five eggs. The height came out 6 cm.In general, she rose to the full bowl, but then quietly took on its normal size))

I baked charlotte in a slow cooker, I also had 6 cm, but it seemed to me that it was not high enough, in the photo they somehow seem taller I'll try to bake in Shtebe the other day, I hope it will work out)).

Here is a photo but so far without a cut, I wait until it cools down, otherwise I cut it hot all the time)
But I know that you can bake in 20 minutes! But this is next time!

Masha, this is ideal). There is something to strive for. And how much and how do you whip?

Masha, this is ideal). There is something to strive for. And how much and how do you whip?

Len, thanks for the ideal))
Whipped for 7-10 minutes, for a long time, Boshikom with my mom.
And when she baked for 20 minutes, she beat it in a thermomix with a butterfly for 10 minutes.
It comes out faster with a mixer, I don't know why)) well, it also takes 5-7 minutes

Girls, tell me, having a Shtebochka, does it make sense to buy a slow one ?? The opportunity presented itself - my capsule coffee maker was sold, and on Biglion Russell Hobbs for 3.5 liters 1440 r. Or Shteba can completely replace it Stops the kitchen area - 5.5 m

Mashulya! -1083294759.html] This is the standard of charlottechka! With a sprinkler? -888685575.html]

Here is a photo but so far without a cut, I wait until it cools down, otherwise I cut it hot all the time)
But I know that you can bake in 20 minutes! But this is next time!

Masha! As always, I do not dare to bake in Štebka yet, the first experience was not very successful, but I’m a baker too ... Say, TM in 10 minutes. whips in the same way as Tanyulin Kesha? I somehow beat eggs with sugar on a charlotte, though only 5 minutes - not at all like Tanya's

Even my porridge failed again
This time I tried corn. A glass of cereal, a glass of water, 3 milk, butter, sugar. First, I put it on porridge for 2 minutes (pressure 0.3), then immediately on languishing for 7.5 hours, 87 degrees. This time, the liquid was all absorbed, even a dry crust formed on top, but the cereal did not boil at all, it even creaked a little inside
It seems that you don't cook at all on languor. Apparently you will have to cook with a delay in the standard porridge mode.

Mikhail, first we cook the porridge on a full porridge cycle for 15 minutes, then we put it on languishing, corn grits are not the softest grits, this is not oatmeal, so 2 minutes is not enough. IMHO.

Girls, tell me, having a Shtebochka, does it make sense to buy a slow one ?? The opportunity presented itself - my capsule coffee maker was sold, and on Biglion Russell Hobbs for 3.5 liters 1440 r. Or Shteba can completely replace it Stops the kitchen area - 5.5 m

Tatyana, for such a price I would not have thought)) I have a 3.5-liter sybriz, the same cost))
I believe that it is better to have a slow-cooker separately, due to the fact that the pressure cooker will be free when you need to cook something urgently)

Even my porridge failed again
This time I tried corn. A glass of cereal, a glass of water, 3 milk, butter, sugar. First, I put it on porridge for 2 minutes (pressure 0.3), then immediately on languishing for 7.5 hours, 87 degrees. This time, the liquid was all absorbed, even a dry crust formed on top, but the cereal did not boil at all, it even creaked a little inside
It seems that you don't cook at all on languor. Apparently you will have to cook with a delay in the standard porridge mode.

zhariks, I always cook corn 1: 6. Less liquid, already lumpy. Although many generally do not recommend cooking semolina, corn and flakes in a multicooker. A couple of times it turned out not very tasty (with lumps), and 3-4 times it was wonderful. Maybe it depends on cereals or milk?

Here are the proportions for porridge)
Buckwheat 1: 2.5
Rice 1: 4
Millet 1: 4
Hercules 1: 3
Corn 1: 6

Even my porridge failed again
This time I tried corn. A glass of cereal, a glass of water, 3 milk, butter, sugar. First, I put it on porridge for 2 minutes (pressure 0.3), then immediately on languishing for 7.5 hours, 87 degrees. This time, the liquid was all absorbed, even a dry crust formed on top, but the cereal did not boil at all, it even creaked a little inside
It seems that you don't cook at all on languor. Apparently it will be necessary to cook with a delay on the standard porridge mode.

Now I have received an answer to the question about the languor of porridge: "You can first cook just a few minutes (less than you usually cook, not until cooked), and then put it to languish for 2-3 hours or even more, if you have time and desire. The fewer minutes cook, the longer you put it to simmer.You can have one or two minutes, and "languish" for several hours.
You can immediately put on languor, but here, of course, you need to put it on all night. For hard-to-digest cereals (millet, for example), it is better to set the maximum possible temperature, 88 * if you immediately cook on languor. "

just rice, from Nuria's recipe book, page 31. everything is as it is written there. the cover is not locked. then I repeated only for 7 pressure and 10 minutes. everything was blocked. and what can be done to the valve, it does not always rise by itself. you have to pick it up.

The float valve can get stuck due to the fact that when processing the nut, inside which it moves, a small burr formed. The float itself is light and even slight roughness can interfere. You try with a horizontal cover, from the bottom with the tip of your finger, sharply but not very strongly, 10-20 times 10-20 knock on the float from the bottom up, it should rub in.Or remove the silicone ring from the float pin (do not be afraid) and gently move the pin back and forth with light pressure around the circumference. Should help.

I baked charlotte with apples on Kasha today!





Regular recipe - 5 eggs, 1 tbsp. sugar, 1 tbsp. flour., added a pinch of vanillin. Baked in a Teflon bowl, set the time for 30 minutes, after 20 minutes. I opened it to look it might be ready, but no, the top was still damp. After the time was over, the display showed a temperature of 197 degrees. The bottom is burnt, it seems black in the photo, but not everything is so scary, I just removed this thin layer with a knife and that's it. The charlotte turned out to be very tasty, fluffy and airy, when I used to cook in a slow cooker, then in order to get it it was necessary to add baking powder, but this time it turned out great without it. Charlotte height 5.5 cm.In general, I am satisfied with the result

Thank you. looked. I already read all this. there it is not written what to do and why at a pressure of 0.3 the lid is not blocked, the valve does not rise, but it counts down.
Now I will try this program again. maybe just an accident ...

The principle of working under pressure is not quite correctly written on this site. Now I will try to explain how I understand this, and then many questions and misunderstandings in the work of the Cube will disappear. A little from afar:
There is NO PRESSURE SENSOR in the pressure cooker. It is too difficult and why (you need a type of pressure gauge from it to transfer data, etc.).
At the bottom of the bottom of the pressure cooker itself there is a small aluminum pimp. It is spring loaded for good contact and transfer of temperature from the bowl to the temperature sensor below it. And it is he who issues data to the processor to control the work.
The pressure build-up is possible only if there is liquid for evaporation. The boiling point of water is about 100 * C. When the water boils, the float valve rises from the steam and the pressure begins to rise. Up to this point, the thermal sensor showed 100 *. At a pressure of 0.3 V, the boiling point will be about 106 *, and at a pressure of 0.7 V, about 114-115 *. It is enough to set the cooking program to the processor program when the temperature is set to 104-106 * and 112-114 * and the program will start working (realizing that the required pressure has been accumulated). And then the desired-set TEMPERATURE is maintained and it maintains the required pressure.
Another thing is that other temperature data have been entered for programs operating without pressure. For FRY, for sure for 160 * (I will have to measure it, then I will write). That is why in order for the countdown to work on this program, you must first wait for the signal to set the temperature and then put the food. Otherwise, the food will fry and take the temperature away from the bowl and prevent it from reaching the program.
Why is the lid not locked but the countdown is running? Likely :
The valve did not rise to set the temperature (see I wrote a little higher what can be done with it), but the lid, seals, and the main valve still prevent the free exit of steam. And although there is a slight pressure, it does arise. And if there is little liquid or poor heat dissipation from the bowl to the product, then for a short time the temperature of the bowl itself may rise to the start temperature of the program (and it is only 104 * approximately). I say again - the program does not respond to pressure (there are no sensors), but to an increase in the temperature of the BOWL

Here are the proportions for porridge)
Buckwheat 1: 2.5
Rice 1: 4
Millet 1: 4
Hercules 1: 3
Corn 1: 6

Thank you very much It would be nice to bring this information somewhere in a prominent place - in a header or in a separate topic in recipes.
By the way, at a pressure of 0.3 on porridge, the valve did not rise either.

I want to make beef pilaf. Girls, who knows which program is better to put - Meat or Porridge ??

When I cooked pilaf, I put 15 minutes on porridge and high blood pressure.
She laid out the recipe, she writes everything in detail there.

I have already looked at this recipe)) but you have pilaf with chicken there, for beef it means you also recommend 15 minutes. put, right?

Well, if you fry it beforehand, then it can be 20 minutes. No more for sure)

And today I have vegetable soup and unbaked sour cream. The soup turned out great. It somehow happened that I cooked soup for the first time in Shteba. Appreciated - this is a rather aggressive program. I didn't look right away how many degrees it was when the heating started, but I was impressed that when the lid was opened, it was still boiling! But I opened the lid after the automatic release of pressure, and that was for a long time. Feels like at least 15 minutes. I don't really like such an aggressive program. I’ll probably cook soup for some other, or 0.3, maybe. I can't even imagine what to adequately adapt such a severe program
And the sour cream - the baking powder is probably to blame. The dough rose strangely. I will continue to experiment, we love sour cream.

Here are the proportions for porridge)
Buckwheat 1: 2.5
Rice 1: 4
Millet 1: 4
Hercules 1: 3
Corn 1: 6

Mash, not a bit too much buckwheat 1: 2.5? Sorry, I do not want to offend, only I have buckwheat before, on the stove, and now, in cartoons, I cook 1: 1.5, it turns out ideally - grain to grain. Or maybe buckwheat is different, I have an Altai Tale, I really like it. It's just that the difference in numbers is very big, so I started thinking.

When will I also bake something in the Cube? I will not be honored - I have such a wonderful oven ...

Hello everyone! Now I am with you! The first thing I wanted was a compote. Put on Soup for 5 minutes, so the book says. The water was cold (only water was brought) heated for 15 minutes, the whole process took 20 minutes. After heating it up for 3 minutes (as recommended in the book) and letting off steam, and I had a question: 'Can't you put the valve in the open position right away?' otherwise it turns out you need to hold it (with a fork) so that it gradually descends, I stood for 3 minutes, afraid that everything would splatter around!

Hello everyone! Now I am with you! The first thing I wanted was a compote. Put on Soup for 5 minutes, so the book says. The water was cold (only water was brought) heated for 15 minutes, the whole process took 20 minutes. After heating it up for 3 minutes (as recommended in the book) and letting off the steam, and I had a question: 'Can you put the valve in the open position right away?' otherwise it turns out you need to hold it (with a fork) so that it gradually descends, I stood for 3 minutes, afraid that everything would splatter around!

Marina, congratulations! Nice purchase.
Regarding the release of steam, it is still better to carefully and gradually. For liquid dishes, it is generally recommended not to drain immediately, wait a little. The faster the valve is moved, the more severe the jet of steam. But if I'm really impatient, then I don't remember who advised covering the valve with a kitchen towel and then letting off the steam carefully).
"immediately open" - I hope you don't mean at the time of cooking? That will surely fill the whole kitchen.

Yes, it's best to take your time with the steam, gradually. And about the squeak on the heating, it does not beep for long, maybe 2-3 minutes, I didn’t notice it, then it stops, so it doesn’t bother at all.
Well, about boiling after the end of the program - yes, sometimes it is not necessary at all, then you have to stand near a saucepan, armed with a poke of some kind, there is nothing you can do about it, now I practically cook everything at low pressure, 0.3, it is prepared like this quickly, the difference is not felt, but the steam is still easier and faster to drain.

How! Telepathy...

Vika, Natalia, yes, probably put it on for a couple of minutes or try it at a pressure of 0.3. Fortunately, there are options. But the soup turned out to be nothing, delicious. The potato is whole, but very soft, not for everybody ...
Of course, bulgur for 1 minute is cosmic speed, but I'm sure it will be ready.

Masha, pl. tell me, on what mode and how long to cook stuffed peppers?

I would cook on meat for about 15 minutes, I think that's enough.
Didn't anyone cook peppers here? It seems to me that the girls have already done)
Or you can put it on vegetables, also for 15 minutes)

Hello everyone! Now I am with you! The first thing I wanted was a compote. Put on Soup for 5 minutes, so the book says. The water was cold (only water was brought) heated for 15 minutes, the whole process took 20 minutes. After heating it up for 3 minutes (as recommended in the book) and letting off the steam, and I had a question: 'Can you put the valve in the open position right away?' otherwise it turns out you need to hold it (with a fork) so that it gradually descends, I stood for 3 minutes, afraid that everything would splatter around!

You don't need to open it right away - wait at least a minute for the heating element itself to stop burning (like on an electric stove, by inertia it heats up the remaining heat). It is not necessary to hold it with a fork. The valve lets steam through when it is raised above the lid (look at the side of the lid in the open and closed position - a gap will be visible), therefore, for a gentle but quick release, you can take a knife and slip it under the handle (black for carrying), tuck the valve itself and leave the tip of the knife as a spacer - the gap will be small and do not need to be held. I already seem to have written that you can still open the valve, but at the same time, first put a rag on top so that it does not spray

I am already using other programs to cook, it will be faster to open the lid than when paired with a closed one. Truth beeps very often, much more often than on Roasting. I had already forgotten to think about her. Igorechek recalled, so I wrote

And it squeaks more often - I also noticed, probably because there are 2 "squeak modes": more rare (with a period of 10 seconds it seems) - as a reminder or notification of something, and more frequent - as a warning about an incorrect (emergency) temperature set mode

I always cook in this proportion) I now release the pressure when it drops to 100 grams. I abruptly open the valve with a spatula and that's it, all the steam comes out very quickly)
And slowly lowering, slightly opening the valve, there is no patience.

Masha, do you cook in a ratio, for example buckwheat 1: 2.5, only in a pressure cooker or in any kitchen equipment?

Igor - so I have a question. Is boiling after a program shutdown a necessary evil for all pressure cookers? How is it technically going?

Igor - so I have a question. Is boiling after a program shutdown a necessary evil for all pressure cookers? How is it technically going?

Well, of course, don't worry. I already wrote that the pressure cooker holds T = 104-106 * for a pressure of 0.3 V and about 114 * (+/-) for 0.7 V. The boiling point (without pressure) of "water" food is about 100 *. The program turns off and the heating itself, too, but the heated heating element to 114 and the liquid itself needs some time to cool down to 100 and not to heat the liquid to boil. And while T is more than 100, there will be a boiling effect, although everything is turned off. Even on a simple stove where T of liquid is not more than 100 and then it takes time for everything to calm down.
Just measured the temperature for frying -178-180 *. And it was done very competently - and so that the oil does not boil during frying (200 * - then they say that cartogens are released) and that the process goes intensively. On an electric grill, this is the recommended average T for frying any food. And in deep fryers there is a heating limit of up to 190 * so that the oil does not burn and boil. By the way, I do not recommend deep-frying anything in a pressure cooker - a friend has an unpleasant experience of washing the apostle of cooking, draining the oil, etc.

Masha, pl. tell me, on what mode and how long to cook stuffed peppers?

Hello everyone! Curtsy
I made stuffed peppers yesterday. Meat program for 20 minutes, 150 ml of water splashed. I filled a 2-tier bowl. Everything turned out very tasty.

I think if you do it in one layer, then you can reduce the time.
I made stuffed cabbage on the same trailer.
I fried it lightly, put it in a Teflon bowl, and poured it with sauce. Time - meat 20 min (but again I had a full bowl).
Came opened 5 hours later. Everything is amazingly beautiful and tasty. The husband who just HATES stuffed cabbage - asked for more

Okay ...I cooked barley and peas in Shteba, the girls cooked pasta. And the valve is lively after that, mmm. Only about the oatmeal, I'm really afraid ...

I cooked Nordic oatmeal many times - not a single spray of porridge on the lid, only condensation. Of course, if you cook porridge with a full saucepan, it may be so, but usually my porridge does not try to "run"

I also cook everything. And pea soup, and pasta, and various cereals. No problem with oatmeal, the lid is clean, no one is running anywhere.
The only thing is, I try not to forcibly release the pressure, I wait until it drops by itself and the temperature drops.
I cook in Štebik and cooked in Kukushki.

Is it possible to manually set a cooking time of 12-24 hours at 60 (61.62.63.64) degrees?

Yes, possibly in heating mode.