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

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299326.0 Done !!!

I've been cooking for two days already! The first was compote (dried fruits + dry raspberries and all this without sugar) I cooked as in the recipe 15 minutes for "Soup", but it so happened that I had it untouched for 12 hours - well, very rich taste and color, very tasty, but no photo!
And here are the little reports:
1. Beef (700 gr)


2. Cottage cheese casserole (cottage cheese + kefir + egg + semolina + baking powder) for the "Soup" function for 20 minutes and then "Frying" 15. After the "Soup" f-and turned on frying, as the casserole rose, but was damp inside.

And this remained at the bottom after I removed the casserole

The casserole is very tasty. It is similar in consistency to "kapysh" - an omelet, tender airy
3. Rice porridge (200 g of cereals and 10 MCT of liquid + 50 g of oil). Prepared for f. "porridge" + heating 15 min. Very tender and tasty, not liquid, not thick, but just what you need. And in color and taste like stewed - tasty is not the right word.

4. Wrestling on modes Fry + Soup + 30 min Heating. She stewed vegetables, put a piece of bone with beef FROZEN. Still the small white beans are NOT SOAKED.

The result: the borscht is delicious, rich, the meat is completely overpowered very well. The beans did not reach all of them, there is a stubborn skin where the skin is soft and the inside is like mashed potatoes, but there is such as served as a side dish. In general, the color did not satisfy. In the MV on "Stew" I cook for 1 hour (the meat is often frozen), and in the small MV Redmond 01 - the color remains red "beetroot". Can the mode be selected so that without intensive boiling like Stewing or the time is less- I don’t know yet, can you tell me?

And I also want to ask, but does it always pick up on frying while frying?

Wow so many things))
Frying, but always picking. Only if you drop something cold, it will stop beeping, but then it will heat up and start beeping again.
And we have borscht in the recipes, look, it's red saturated color)

Wow so many things))
Frying, but always picking. Only if you drop something cold, it will stop beeping, but then it will heat up and start beeping again.
And we have borscht in the recipes, look, it's red saturated color)

Thank you! I saw that borscht, there boiled beets at the end added, but I prefer to "plump" everything at once and do something else.

Today I baked a charlotte with apples on the Roaster. I set the time for 30 minutes, when I opened the lid, it was still damp, added 5 minutes, that was enough. The bottom is too fried, but still not as much as on Kasha. I liked the taste more on Kasha, although I used the same eggs and apples today as last time, and on Roasting the charlotte turned out to be 1 cm lower ... although the last time I baked on Kasha, I forgot to sift the flour , and today sifted, and it seems today I added a little more apples ...

Today I made green lentil soup with turkey
It turned out very tasty. Lentils not soaked
The recipe is here
Lentil soup with turkey

I put the cutlets on the meat and set 15 minutes. Since everything must be done quickly, it flew at the speed of light. A little scythe put the lid on and poured steam from all sides !!!!
Girls, that's the mistake of many - just a couple of millimeters and soars.
She turned off the saucepan, blew off the steam and started everything over again. As early as 3 minutes countdown goes, everything is fine !!!

By the way, I cooked borscht in the summer from homemade fresh beets in a pressure cooker, another company, and I got it dark crimson.
I fried it beforehand, and then set it, either for 15 minutes, or for 20 minutes, the Soup program. But I did it without meat, purely vegetable borscht))
But I didn't cook in Shtebochka. But it seems to me that it depends on the beets.

I can't find the girls, I remember someone was making mushroom soup ... I should look at the crib

Or maybe put not on high pressure, but on low, ahh? And then the color will remain?

I can't find the girls, I remember someone was making mushroom soup ... I should look at the crib

I cooked with mushrooms. There are recipes, look)

[Or maybe put not on high pressure, but on low, ahh? And then the color will remain?]

Or maybe put not on high pressure, but on low, ahh? And then the color will remain?

You can try, but if at low pressure the temperature reaches over 100 degrees, I am afraid that the color of the beets will change. In a cuckoo, I set the temperature to 95 * and increase the cooking time and the color remains saturated. In Shteba, I pre-steam the beets and add them at the end of cooking (practically in cabbage soup).

Larssevsk, ayyy. I am here gradually mastering the technology of duets. And here's the question. Should I put potatoes in a double boiler with meat as a duet? With chicken, it's clear, the cooking time is the same, but if you put pork for half an hour, then what will happen with porridge-potatoes in that half an hour?

Or maybe put not on high pressure, but on low, ahh? And then the color will remain?

If the beets start to boil, then they always give off color. Even when you cook in a saucepan. How do I do it. Pass the beets with apple cider vinegar separately. The rest of the products are being cooked, although I still put pieces of beets for the broth, so to speak, and at the very last moment I add the sautéed beets. As soon as everything starts to boil slightly, I turn it off immediately. Then the color doesn't go away. Do not boil beets. I don’t know how to cook in a cartoon. If only for the same princes and for heating for 10 minutes

[Or maybe put not on high pressure, but on low, ahh? And then the color will remain?]

Or maybe put not on high pressure, but on low, ahh? And then the color will remain?

You can try, but if at low pressure the temperature reaches over 100 degrees, I am afraid that the color of the beets will change. In a cuckoo, I set the temperature to 95 * and increase the cooking time and the color remains saturated. In Shteba, I pre-steam the beets and add them at the end of cooking (practically in cabbage soup).

Why did I get the raspberry borscht color? In another pressure cooker, it also boils in soup.
The color was dark dark crimson.
But I say that I previously fried it with other vegetables. But I didn't put in the cabbage then. Maybe this cabbage is eating the color ???
In short, we will cook in the staff. Look at the result)

Why did I get the raspberry borscht color? In another pressure cooker, it also boils in soup.
The color was dark dark crimson.
But I say that I previously fried it with other vegetables. But I didn't put in the cabbage then. Maybe this cabbage is eating the color ???
In short, we will cook in the staff. Look at the result)

Or it may be true that cabbage takes color. The last time I cooked with a young one and put it, well, very little - the borscht was raspberry, but then I forgot about it and it boiled with me

For anyone interested, you can see borscht with your own eyes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279243.0... On the way, of course, I didn’t sew it, but as fresh as it was, I threw it into the MV and turned it on for 1 hour and after the time elapsed the result was great! Yes, and in the big one the same thing on the "Stew" program. I will try to experiment, I will make the pressure less and I will put the meat once ice cream (if I defrost it).

And now I put the milk on Pasteurization. And it works very interesting! I chose a temperature of 80 and a time of 40 minutes. As a result, the temperature was gaining quickly, but when it reached 70, the time began to count back ??? I had to reinstall the settings again and set it to 1 hour. But the first 20 minutes the temperature was between 78-81gr - funny. Now I will know what to put on 1.30!

In, in)) it's not about boiling. I just always cook without cabbage. And I have it crimson.

It's not 100% cabbage. My husband does not like cabbage in borscht, so it would be more correct to say that I do not cook borscht, but beetroot. So it's not cabbage for sure, for so many years I have concluded that boiling is still to blame with pressure. Because there were no such problems in a saucepan on the stove.I always fry the beets with onions and carrots, then put them in a saucepan and bring them to readiness over low heat to remove the crunchiness from the beets, while the color remains. But this does not work in a saucepan on the stove, in a pressure cooker. But at low pressure I will definitely try, what if ...

If the beets start to boil, then they always give off color. Even when you cook in a saucepan. How do I do it. Pass the beets with apple cider vinegar separately. The rest of the products are being cooked, although I still put pieces of beets for the broth, so to speak, and at the very last moment I add the sautéed beets. As soon as everything starts to boil slightly, I turn it off immediately. Then the color doesn't go away. Do not boil beets. I don’t know how to cook in a cartoon. If only for the same princes and for heating for 10 minutes

I wandered around and looked at advice from many "chefs" on different sites. And yet, almost everyone speaks out against intensive heat treatment. Probably, the main thing from which the appetizing color of borscht is lost is cooking at a high temperature. And the rest is the addition of vinegar, lim. acids and so on are secondary.

Pasteurized milk at 80 g for 1 hour 30 minutes:


Stewed potatoes with meat and cabbage. (meat - beef neck). Roast and then Meat by default. The beef cooked well, but a bit too much for potatoes, so if you make pork or poultry, you can shorten the time. And I didn't find the cabbage at all - it boiled down. And it's very tasty.

And the meat, by the way, turned out awesome. So soft in 25 minutes ... Well, in general - meat with fruits is my weakness. But technologically, not everything turned out smoothly for me, so I will not post the recipe for now.

Larssevsk, ayyy. I am here gradually mastering the technology of duets. And here's the question. Should I put potatoes in a double boiler with meat as a duet? With chicken, it's clear, the cooking time is the same, but if you put pork for half an hour, then what will happen with porridge-potatoes in that half an hour?

Lena, I'm not Larssevsk, but I will answer while she is silent. I did this, nothing critical happens to the potatoes, it does not turn into porridge, so you can safely cook on two floors.

Larssevsk, ayyy. I am here gradually mastering the technology of duets. And here's the question. Should I put potatoes in a double boiler with meat as a duet? With chicken, it's clear, the cooking time is the same, but if you put pork for half an hour, then what will happen with porridge-potatoes in that half an hour?

Lena ayuuuu I missed your message. Everything turns out very well. And meat from the bottom + potatoes on top and potatoes on the bottom + cutlets on top. Meat for potatoes mode is not terrible

And today I depicted a casserole)) on frying for 15 minutes and 30 on heating.

And today I depicted a casserole)) on frying for 15 minutes and 30 on heating.

Well, Krasotischa, I still didn't have enough sense to do this. True, I had to hand over the bowl with a non-stick coating (there were scuffs, I was afraid to use one). Now I will not make baking in stainless steel, I will wait for the bowl!

Now the yogurt has been set at 38 grams, but in fact the temperature goes from 38 to 43 degrees - strange! I was afraid to put it without water, I poured 100 grams!

Mashul, what is the recipe? I'm going to try to bake everything, and all hands will not reach. And he wants to.

Well, Krasotischa, I still didn't have enough sense to do this. True, I had to hand over the bowl with a non-stick coating (there were scuffs, I was afraid to use one). Now I will not make baking in stainless steel, I will wait for the bowl!

Now the yogurt has been set at 38 grams, but in fact the temperature goes from 38 to 43 degrees - strange! I was afraid to put it without water, I poured 100 grams!

Thank you))

Masha casserole bomb probably in a bowl of non-stick baking all the same you have to buy a bowl, I can't look at

Yes in teflon heat)

Mashul, what is the recipe? I'm going to try to bake everything, and all hands will not reach. And he wants to.

That is why
Curd casserole

The main thing is to beat the whites to standing peaks, right so that you can make a figure out of them)

I didn't get yogurt! the temperature was between 38-43 gr. And mostly kept at 40 grams. She put it at 8 o'clock and poured water into the bowl and put the jars. Now I put it on for a couple of hours, but I set the temperature to 38 - it's 40 anyway. Maybe the sensor doesn't work? And how to make sour cream, do you need 35 grams?

Marin, did you do it in a steel bowl? In steel, it takes more time, because it heats up longer
I made kefir, but he needs 30 degrees. She poured milk straight into the bowl and sourdough into the milk. But it took 12 hours in time.

Girls in my grief, the pan has turned off, put the soup now, but she does not gain pressure and the indicators are on or off MAMADARAGAYA I'm just in shock but it's warming

Marin, did you do it in a steel bowl? In steel, it takes more time, because it heats up longer
I made kefir, but he needs 30 degrees. She poured milk straight into the bowl and sourdough into the milk. But it took 12 hours in time.

I made yogurt in jars, put it in a bowl, but I also splashed some water!
Now I experimented, put an empty bowl and chose a mode of 30 g and 30 minutes. So the temperature stopped at 36 degrees. That is, 6 grams up is a bit too much !!! If you make yogurt, then every time from 38-6 = 32 - this must be set! A more efficient joint, it should not be so! 1 or 2 grams is fine, but 6-7 is a bit too much at low temperatures!

[Mashunya]

Disconnected the saucepan for 5 minutes, then restarted the program, it seemed to hiss a little and does not blink yet. When I turned it off, turned it off and restarted the program, it didn't help, probably about 5 minutes it took a saucepan to come to my senses Mashunya Thank you!

Today I cooked buckwheat in water at 0.3 pressure, I liked the porridge more, more steamed. Tomorrow I'll try milk at 0.3.

Today I cooked buckwheat in water at 0.3 pressure, I liked the porridge more, more steamed. Tomorrow I'll try milk at 0.3.

Tanya, how long did you set the program?

Tanya, how long did you set the program?

15 minutes, the truth poured water by eye ... well, in general, as usual.

Look, I talked about it. If the temperature walks, it will overheat the yogurt. Maybe put a lot less? Yes, it's a shame. All the same, this "walking" temperature is, apparently, a jamb.
I can't get yogurt to do something. I'll try one of these days.

Girls! In the next topic there was a conversation about this. The representative of the company replied that the cartoon does not constantly keep the same temperature, it heats up, then turns off, and so on all the time the program is running. I'm sure this applies to any model. So this is not a jamb.

I made yogurt in jars, put it in a bowl, but I also splashed some water!
Now I experimented, put an empty bowl and chose a mode of 30 g and 30 minutes. So the temperature stopped at 36 degrees. That is, 6 grams up is a bit too much !!! If you make yogurt, then every time from 38-6 = 32 - this must be set! A more efficient joint, it should not be so! 1 or 2 grams is fine, but 6-7 is a bit too much at low temperatures!

Is it possible, in principle, to heat an empty bowl? In my opinion, everywhere they write that it is impossible to heat an empty bowl, that this just leads to overheating! It is necessary to check by pouring water into a bowl and measuring the temperature of the water after heating, then it will be seen whether the optimum temperature is kept or not.

Well, here's what the doctor saw:
1. Poured water about 600 ml of cold water and set it on 30 grams for 30 minutes! Ordinary water thermometer!
As a result: as soon as they turned on, the temperature was displayed on the display 27 g (21 on the thermometer). After 30 minutes, the scoreboard jumps 37-38, 31 on the thermometer! The experiment was carried out with the lid closed! Conclusion temperature differs from the real one by 6-7 grams! The actual temperature is 0.5-1 degrees from the set one, which is not critical!

Marin, well, that's right. After all, the temperature of the heating element is higher.
But my kefir turned out to be excellent and not peroxide at all. So she keeps a normal temperature, as it should)

Masha, from what she made kefir.I do it with kefir fungi.

Oles, and my fungi are in the freezer and I'm afraid of them like fire)))
Agusha made milk and children's kefir) it turned out very tasty)

Girls, and where to pick up kefir mushrooms

So, in continuation of the temperature topic:
2. I cooled our unit, because after changing the set temperature, I began to show nonsense! I poured 15 grams of cold water again, and the sensor gave out 27 grams. I put it on 38 grams, for 30 minutes. After 5 minutes, the unit gave me 52 grams. As a result, the temperature on the surface is 45 g, and inside, as expected, 38 g! So the outside temperature from the inside is 7 degrees! Conclusion: everything is right inside!
I will not experiment any more!
In my case with yogurt: either the handles are crooked or the Cow gave the wrong milk!
Good luck to all!

Girls, and where to pick up kefir mushrooms

I went to the research institute for dairy products. In Moscow on the street. Lyusinovskaya is

Girls, I made borscht. In general, I went out to be stunned delicious, but lost color. In general, this is such a beet. Tk cooked from her home and the color was not lost. Also in the pressure cooker.
But delicious!

I went to the research institute for dairy products. In Moscow on the street. Lyusinovskaya is

Yes, something is far away for me again, my saucepan is indulging in chicken now, I'm doing it, at 15 minutes again the glitches turn off and turn on

I didn't get yogurt! the temperature was between 38-43 gr. And mostly kept at 40 grams. She put it at 8 o'clock and poured water into the bowl and put the jars. Now I put it on for a couple of hours, but I set the temperature to 38 - it's 40 anyway. Maybe the sensor doesn't work? And how to make sour cream, do you need 35 grams?

Don't be afraid. The temperature "walks" correctly. To maintain the desired temperature (for example, 38 *), the heater works periodically and not constantly, so when it is turned off, the temperature costs about 38 *, but when the product starts to cool, the heater turns on. Therefore, the bowl starts to heat up from it to about 43 *. But this shows the temperature of the BOWL, and while the heating heat reaches all the yoghurt, it will not be so great, so the yoghurt itself is heated safely. Indeed, after cooking, it is often recommended to "give time to reach" some products. Most often, for example, the meat would be warmed up completely, more evenly.
Almost all devices work according to this principle (on-off heater). There is an inverter technology (as in the microwave ovens of some companies) - then the heating goes on constantly at the required temperature. But here she is not needed.
I bought a Mulinex yogurt maker for a long time. There is no regulator T-works according to the program. 6 Jars are located in a circle, and inside there is another one. I measured the temperature of the yogurt. So the yogurt was heated to 43-45 *, and the average 45-48 *. And it's okay - if the leaven itself was good, then at 48 * it turns out thick and not stratified.

Igorechek, the point is not that it will not work out, but that the temperature for yogurt should be up to 40 *, otherwise the beneficial bacteria will die, and we will eat a useless dairy product, something like that.

I made yogurt in jars, put it in a bowl, but I also splashed some water!
Now I experimented, put an empty bowl and chose a mode of 30 g and 30 minutes. So the temperature stopped at 36 degrees. That is, 6 grams up is a bit too much !!! If you make yogurt, then every time from 38-6 = 32 - this must be set! A more efficient joint, it should not be so! 1 or 2 grams is fine, but 6-7 is a bit too much at low temperatures!

Marina, you set an EMPTY bowl for the experiment. Where will the heat be dissipated? The temperature can then jump and more. The heating element itself, when heated, without a heat sink, can heat up (in different devices in different ways) up to 600-700 *.
Here is an example of an iron: if you do not iron, then it is rarely on-off, but try ironing a damp thing - the iron will be constantly heated.

Girls, the borscht stood for an hour on the heating and the color returned !!!! Hooray !!

Igorechek, the point is not that it will not work out, but that the temperature for yogurt should be up to 40 *, otherwise the beneficial bacteria will die, and we will eat a useless dairy product, something like that.

So I agree that you need 40 *. I just said that the temperature is shown by the one on the bottom "pimp". But T should spread to the entire product from the bottom of the bowl to the entire yogurt, and while the yogurt is warming up, the temperature drops from 43 when the heating element is HEATED (at the bottom of the BOWL) to a lower one. You can check - measure the temperature in the middle of the yogurt. I measure with such a pin for the kitchen.
And in the yogurt maker, to correct the manufacturer's defect and lower the T of yogurt to 40 *, I cut out 2 plates from the foamed film on the bottom.