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

[mamusi]

mamusi,
Here it is the beast entot airfryer Redmond RAG-241, 800 W, universal



Here is a Temka about him

And in Yulmart it is also there

And I just bought a cheap AG and use it according to the same scheme. And I have everything else as a bonus (although with limited space, the bonus turns into a minus)

[Anna1957]

Anna1957, And I have an airfryer ... for a long time! I forgot the brand ... the name popped up ... I'm at work now. I'll take a look at home ... but I have it big - the lid is clearly larger!

[Antonovka]

Antonovka, Well, thank you! For a shot! For the link - I'll read it now! But I have an airfryer - but from a different company. Big truth ... I will delve into the topic!

[Masinen]

Masinen, How can you not bake! I will definitely bake it EXACTLY - I'm curious ... An inquisitive mind is the engine of progress! Well I want - here I want a loaf !!

And I use the usual cover from the AG, the old one, you won't believe it - the Opel, it seems to be about 18 years old.

The main thing here is that the inner part with the fan goes inside the bowl. Here is my, for example, focaccia.

he seems to be 18 years old

Maybe he is my close relative? Mine is the same, bought before the default. But there seems to be no name on it, or I don't remember. But he is a heating element and big, and Redmond is infrared and small. While the old man just warms up, the small one will fry everything.)

I also have a shadow one. But I always proudly say that I have an Opel, no one even specifies which one. But I make focaccia and other pies with it, great. There in the recipe is described.

I also use the lid of a regular airfryer, I have an Atlanta, it is very convenient to brown the top

[Linadoc]

Linadoc, Get it simple about :-) :-) :-). Wow! I liked this focaccia so much that I already switched to teenage slang ... I rushed to the kitchen ... to try on a lid :-).

[Irina. A]

Irina. A, Linadoc, Girls ... well, I tried on the lid, the fan and the ten inside the bowl go freely. The lid is large, lies on top, but slides back and forth with glass on the bowl, does not fall, of course, because it rests against the side of the bowl with a tenom. So I think, and when the ten will be red-hot ... how do they "make up" with a bowl? He won't hurt her :-)? I took a picture if I can post what it looks like. So this idea inspired me, well, in terms of browning casseroles and in general :-).

but it slides back and forth with glass on the bowl, does not fall, of course, because it rests against the side of the bowl with a tenom.

It's the same with me. Everything is fine, just center when you put it. And I also do the pre-hit in advance and put the hot one instead of the Shtebov one.

[Linadoc]

Linadoc, well, understandably, and yet when you put the lid on, turn off the Shteba already? Is there no more heating from below? Or how? On both sides?

You read the recipe, everything is there. You can put it right away, and then. I do this and so.

nothing falls during work, only it is said above correctly, you need to put it exactly in the center, I do it in the polaris 0517, everything works out

[Irina. A]

Irina. A, LinadocSo I attached the lid from my big airfryer to the Shtebochka - I tried it on, it seemed to sit, crawl a little, though, BUT if you really want to, you can! I think so!))))

Shit! Why is she sideways? I threw it off the tablet on my computer - it was directly positioned (as it should be) - that's why I did not begin to unfold it - and the picture, when placed, was again across! Is this a big trouble girls? Leave or should you delete?

[mamusi]

mamusi, let it be so)
It flips when you photographed holding the tablet upright.

[mamusi]

mamusi, normally the lid is standing, I put it on a 3-liter bowl, everything is fine, only the lid was interfering with it, I had to put the bowl with the casserole in the airfryer, but I don't even take it out in the stem, I brown the casseroles and pastries right in it

Girls, hello. Tell me with jam)). There are acorns and strawberries. I want to send one to Shteba, the other to Panasonic. For some reason, I want to put the poles in the Shteba into languishing mode. Or are there better options?

And I had an accident yesterday, for the first time ever
I put the milk to boil, and when the pressure built up, it ran out of all the holes, poured over the whole saucepan, I don't know why
I washed everything, put in yogurt, everything is ok, it turned out wonderful. I don't know what it was

For some reason, I want to put the poles in the Shtebe into languishing mode. Or are there better options?

I don’t cook jam in cartoons and in bread makers either, but I’ll tell you how I began to do it in recent years. With the advent of induction in the house, extremely low heating temperatures became available and the jam is now more likely to be evaporated than cooked. That is, it does not boil at all, the dishes should be spacious, the temperature is low, and the process is long - I can leave it all night. From time to time I gently stir and wait for the liquid to remain as much as it suits me. With this method, jam does not change color and smell, although it turns out a little and I roll it up in small jars, but this is such a delicacy that is not a shame to serve up to the festive table - peaches are very good, which keep the slices transparent and elastic, but in the fact that in the photo, the strawberries are cut into small slices, because they are large from the market. But there is a picture with whole berries.

🔗

Why am I - at Shtebe you can easily try this method at low temperatures, choosing the right one empirically.

[Bijou]

Bijou, here, thanks. What is induction, and at what temperature do you cook with it?

Girls, please tell me. I live abroad, where multicooker is not welcomed (like all innovations) I bought Steba DD 1. I am very satisfied. But there are no other bowls, only metal. I would like to purchase with a ceramic coating. Now I am in St. Petersburg until July 5. Tell me where you can buy an extra bowl. And which ones are suitable for DD 1.
Thank you in advance.

multicooker bowl Steba AS 6, for DD 2 XL Is this bowl suitable for DD1

What is induction, and at what temperature do you cook with it?

Yes, it's just my induction hob formed in the [once new] kitchen. But a small tabletop plate is absolutely not the case and is categorically not suitable for such preparations, alas. But you can try it in a slow cooker. I won't tell you the temperature, I didn't measure it. And the method is exclusively for "piece goods" - you cannot make a lot of jam this way.

No, since the DD2XL is 6 liters and the DD1 is 5 liters.

She became the owner of DD2XL. Happy as thousands of elephants. after trying, boiling soup, mashed potatoes and dried fruit compote. Tomorrow I will continue acquaintance

[olgatje17]

olgatje17, I use a bowl from Brand 6050. I don't remember, but somewhere here they wrote that it fits from other multicooker.

thanks for the hint

[olgatje17]

olgatje17,
Olga, in St. Petersburg you can buy a non-stick bowl for dd1 in Yulmart. You order via the Internet and pick it up from the nearest Yulmart store. Sometimes they are even available, but more often you need to wait 1-2 days.

Avdanya,
Elena, congratulations on your purchase! We have a topic for dd2, and we are discussing XL-ki there. But I also find something useful in this topic.

[Avdanya]

Avdanya, here is a topic on DD2
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0

And congratulations!

[Irina. A]

Irina. A, so I'm glad, so glad, it's good when there are "experienced comrades" who will prompt and guide :-). Tomorrow I am going to try the bread with corn flour :-) :-) :-) I will brown Irina, but can I ask an off-topic question? I am very happy with your avatar! Is it meaningful or what ?. You look like me on it and how I look at home :-).

And congratulations!
[/ quote]
Thank you, Mashenka

[🔗]

And I cooked Adyghe cheese in a staff from milk with the Meito enzyme, delicious

🔗





From three liters of milk, 450g of cheese was obtained. Store milk, our local, "whole" called. The temperature, however, as I understand it, is higher than they write.
Next time I'll try it just with whey, no enzyme.

[Masinen]

Masinen, [b [/ b] Mash, can I put a wedge in the bread? I'm baking right now :-) :-) :-) :-) your wheat and corn in Shteba ...it beeps all the time, because I have a lid obliquely, I judged from Linina focaccia like that, because you DID NOT FIND anything about the lid and the valve. I bake on a roast for 27 minutes. exposed. suddenly answer now, I can close it if necessary :-) :-) :-) :-)

[mamusi]

mamusi,
While Mani is gone, I will answer ..... DO NOT CLOSE the lid !!! ....

[marlanca]

marlanca, Thank you:-):-):-)! But let it be oblique?

[Masinen]

Masinen, Urrra! She baked wheat-corn bread :-) :-) :-). The lid from the airfryer browned. Stands, cools down. Smell!!! Stunned! : D I sprinkled it with poppy seeds on top. I can't wait to try it. Thank you Masha for the recipe.

Here is a photo

[mamusi]

mamusi, handsome !!

[Irina]

IrinaWHAT cheeserrrrrrrrrrrrrrrrrrrr rrrrrr !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[mamusi]

mamusi, yes, with a meaning, it's me surrounded by my cats, and the drawing is exactly like me, and the glasses are in the subject
Cheese and bread

[mamusi]

mamusi, the bread is gorgeous

[Irina]

IrinaWHAT cheeserrrrrrrrrrrrrrrrrrrr rrrrrr !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Thank you Och delicious Daughter was happy to soften, now she has put

[Irina]

Irina, cheese, I want to try a little piece. Is it possible to make hard cheese from it (like a store cheese) or will it not work? I really haven’t succeeded yet, but now I don’t have time to deal with it, I’ll have to pick up milk and look for an option, because I didn’t get it from the village. By the way, today I have a little of this milk sour, so it is bitter, maybe from this.

[Natalia]

Can it be used to make hard cheese (like a store cheese) or won't it?

Natalia, it will turn out only you need special starter cultures. Although this can be put under pressure and removed for maturation. But we also really like this kind of young cheese, like the Adyghe cheese. I just add some salt to it when I put it in the mold. The steam basket from KP Orson came up to the place of the mold, a small one, which is just the right size. Tyrnete is full of recipes with sourdoughs, lemon, vinegar and just whey.

I tried to make cheese without sourdough, to be honest, I'm not very good at it, but where can you get these sourdoughs?

[🔗]

There are good leavens here
🔗 , but I got lost there in them, there are a lot of them and it is very difficult to understand which ones this issue needs to be studied ...
I bought it here
🔗 I do with her

vernisag, Irina, the cheese is amazing. Could you describe the cooking process in more detail. I'd like to cook too.