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

No, the valve does not close. Today I wanted to cook stewed cabbage. Separately, in a frying pan, I fried potatoes, onions and carrots, and put the stew in a bowl in advance. Already on top I put chopped cabbage. It turned out to be about half a bowl. The liquid was. I started the program "Vegetables! 15 min., 0.3 b. After the signal of readiness, immediately, forcibly began to turn the valve. It turned easily and happily, completely without hissing. The cabbage was raw. It's not clear! What else can you try to cook on this "mysterious" pressure for me?

What else can you try to cook on this "mysterious" pressure for me?

It also works for me, it looks like you can only use it as a normal multicooker at this pressure, that is, increase the time. True, this time, when cooking rice milk porridge, the valve suddenly closed (which was not the case before) and the porridge was overcooked. Oh, the Shteba dd2 got in the wrong place, but the modes are almost the same.

Thank you all for your answers, I will try to cook something else at a pressure of 0.3 b. "Sea" tests continue ...

[Sirina]

SirinaWas the cabbage young? Now the old one is gone. The cabbage had to be cooked. Can you change it?

The cabbage was young ... Tomorrow I will still cook at this pressure, I hope it will work out. I don’t want to change it yet, suddenly this is my inability!

I started the program "Vegetables! 15 min., 0.3 b. After the signal of readiness, immediately, forcibly began to turn the valve. It turned easily and happily, completely without hissing. The cabbage was raw. I don't understand! What else can you try to cook on this "mysterious" pressure for me?

Tomorrow I will still cook on this pressure

You were given this pressure of 0.3 ... For a year and a half of using Shteba, except for baking, I have never used it. In 15 minutes seasonal cabbage can be cooked both on the stove and in a multicooker.

[Sirina]

Sirina, I completely agree with Olya)
Why cook at 0.3?
It will be faster by 0.7, just put less time and that's it)

Thank you, I agree. I was just puzzled by an incorrectly working program, while the others work fine.
I really like to cook at Shteba. Good luck everyone!

girls, please tell me how many cm is the bowl in diameter and what is the height?

34 by 13.5.
Oh sorry! 24 by 13.5 ...
Olyushka, thanks !!!

And for me Shteba made homemade cottage cheese)
We have a fever and the refrigerator broke down, so all the milk turned sour. It's a pity to throw it away and poured everything into a bowl, set 65 grams for 3 hours.
Then she let a coma cool, then into a sieve and dripped under the load overnight.
It turned out to be stunned! Even in Bosnia, all milk is natural and sour just like that))
There was a full bowl, the swing mark passed a little.
I had both kefir and yogurt for urine and milk.

Whole grain rye bread with barley (Masinen)

True, this time, when cooking rice milk porridge, the valve suddenly closed (which was not the case before) and the porridge was heavily digested

Oops ... So you usually brew dairy without closing the valve? How do you manage to avoid running away? As for me, the best thing you can think of is a tightly sealed pot of milk porridge so you don't have to keep an eye on it.

You were given this pressure of 0.3 ... For a year and a half of using Shteba, except for baking, I have never used it.

Definitely! It's always easier to cut the time and set it to 0.7. Accustomed to the temperatures of your own pressure cooker.IMHO, nevertheless, it is unlikely that it somehow regulates the temperature, most likely it is just a set of on-off switches, hence the different temperatures at different times, at different contents and at different voltage in the network.

Oops ... So you usually brew milk without closing the valve

I always close the black valve manually, I wrote about the small (float), so it never closed at a pressure of 0.3 and suddenly it worked itself, so it got digested.

Girls, tell me how to cook ribs deliciously. My husband brought home half a lamb and now I have a pot of ribs

I had never dealt with lambs before. So I can't even imagine what to do with all this good ...
I think first to stew the ribs, and then under the grill. But how long to put on? .. Meat, 0.7 pressure, 15 minutes?

[Olga]

Olga, I would fry, then put the vegetables and stew everything together.

[Maria]

Maria, they are long, they will not lie in a frying pan. I divided them into pieces 3-4 ribs in length. Can you just put them out, without frying? Or still try to chop into smaller pieces?

You can just stew it with vegetables, it will also be delicious.
It will be delicious in a slow cooker)

[Ofeliya]

Ofeliya, depending on what kind of lamb ribs)) and what kind of sheep. If the ribs are large in thickness more than 1 cm, this ram is old, you can stew it after frying it, cook the shurpa.
And if the ribs are thin less than 1 cm, they cook in a pan in spices for 10-15 minutes.
And if the lamb ribs are part of the loin with meat, this is the most delicious part - the barbecue, the rack of lamb, cutlets on the bone. It's a sin to spoil such a part with a pressure cooker.
To all
Has anyone done lecho in a pressure cooker? time? Features?

I am with my Lecho, no one answered. I made one jar per sample. Of course, a pressure cooker saves a lot of tomatoes, which is a huge plus. And time!!!

Tomatoes 1 kg per 1 kg of peppers, mashed tomatoes with a submersible blender and a glass with a sieve, there are such designs, you do not need to peel the skin, coarsely chop the pepper, sunflower oil, salt, sugar, pepper, spices to taste, add vinegar after cooking. I set the time using the scientific method, the usual recipe is 30 minutes, I decided in a pressure cooker 10. It is necessary to reduce the time, peppers, a little more and would be anihilated. Vegetables mode. Output -1 liter of a can, an extra 200 ml of juice.
When I twisted the jar, there was still a large amount of juice from the tomatoes and peppers, the pepper let out a large amount of juice, then I had to cook about a glass of potatoes on the leftovers, and it turned out to be a vegetable stew ..
I won't put it in the recipes yet, I will still choose the exact time so that the peppers do not turn into a memory.
In ordinary recipes, tomatoes are taken more than peppers, boiled and poured in peppers, then canned food is sterilized, it's tedious for a long time, it's easier to buy .. And then such happiness))
Apparently tomato juice is prepared even faster, I never felt like preserving because of unnecessary gestures, and now even interest has appeared))

[Foam]

Foam, I am glad to your recipe, I love lecho, and households love tomato juice with pulp, or PUREE. I always did it just on the gas. This year I will try at Shtebe :-) :-) :-).

Here I am such vegetable preparations did a year ago. It is very convenient - I opened it, for soup, for rice, for pasta ... and that's all. I gave my mother 10 pieces to try, she ordered ... 40-50 for this year.

[Linadoc]

Linadoc, I was looking for your recipe with a search, I did not find it, it was lazy to flip through all the pages, the search does not work very well here. I was interested in time. It's not ratatouille, it doesn't matter. I had to look for the nickname in the recipes))
+++++++
My research on the basis of blanks, I rolled cans of two types all week. Lecho disappointed me, to be honest. I rolled 2 and left the idea behind. The pressure cooker still splashes the peppers. For 10 minutes in the trash, for 5 minutes too, but bearable. I didn't set it for 2 minutes, because this preparation has little to do with Lecho, according to the classics, raw peppers are poured with hot tomato juice and they reach when sterilizing canned food. And here you get a completely different dish, boiled peppers in tomato juice. It also has a right to exist, but ..I then wanted to use Lecho for stewing meat, so that the pepper could then be felt with my teeth.

Lecho or peppers boiled in tomato juice, there are features of cooking in a pressure cooker.
It is better to cut the peppers into two parts or not cut them at all, leave them whole, only clean the grains. It is better to take proportions of 1 kg of tomatoes and 2 kg of peppers. If 1: 1, then more juice is released from the peppers, and when you pour into the jars, you still have a lot of tomato-pepper slurry. Do not be afraid that when you put in a pressure cooker, you have peppers sticking out over the tomato juice by 10 centimeters. They will then drown.


The second canned food I rolled up was the popular Vegetable Stew, aka Ratatouille, aka Ajap Sandal. Tomato paste with onions, carrots or tomatoes, peppers, eggplants (they are blue in the south of Russia), are individually fried and stewed in a pressure cooker. Spices basil (regan), garlic, pepper - basic, etc. to taste



I had "3 approaches to the projectile" and always got different ones !! result.
1. The most delicious, use only tomato paste instead of tomatoes. If you use real tomatoes in a pressure cooker, they give such an amount of juice, it's just awful, then everything floats, then it doesn't look like ratatouille)) It turns out a liquid sauce.
Spread everything in layers, the bottom layer is fried eggplants, no water, when the pressure cooker starts heating, the eggplants will bake until the whole structure of vegetables yields juice. The result is baked eggplant. True, then the saucepan must be cleaned from the burnt one, but yummy .. 12 minutes-Vegetables mode.
2. If eggplant and other vegetables are too overcooked in a pan and then boiled, you get eggplant caviar, a homogeneous liquid. 12 minutes -Vegetables.
3. I used fresh tomatoes, like I evaporated the juice in a frying pan, fried it, but it still turned out to be a liquid sauce and whole vegetables, ready-made. 5 minutes-Vegetables.

Nothing evaporates in the pressure cooker, this option must be taken into account. How many put, so much will turn out. It is very convenient to calculate how many cans need to be sterilized using the marks on the saucepan. Really 3 liters. Or 3 cans of 1 liter each.

An unpleasant opening, the pressure cooker, of course, eats up the smells of spices, for example, garlic - you can't hear it. The taste is rich, but the smells disappear somewhere in the food. But, I also noticed it from meat and broths. But, when I put a whole bunch of regan (purple basil), and then no gu-gu)) It offended me to the core, ha.

So, of course, cosmic speeds.
I don't know if it is necessary to draw up this information with a recipe, since the results will surprise you all the time and everything will be different with each new brew.))

The taste is rich, but the smells disappear somewhere in the food.

Hint: always put the garlic and all fresh herbs AFTER unlocking the lid after cooking. I put it in a hot dish, stir and close the lid for 5-10 minutes. All odors are retained. It's in my recipes.

always put the garlic and all fresh herbs AFTER unlocking the lid after cooking.

Garlic is a dangerous thing when harvesting, it is forbidden in our markets to sell lard with garlic, I know that the aromatization of oil with garlic is dangerous during long-term storage, only immediately before use is it possible. Botulism provokes something. Garlic okay. Other spices are, of course, better after relieving the pressure, but too lazy)) And the danger is that if you do not boil it, then it will bomb ..
So I already cook meat without any spices, no sense, though one survived the pressure well, this is cardamom in grains to beef ..

Garlic when harvesting is a dangerous thing

This is how a certified specialist categorically declares that this is complete absurdity! Garlic is a natural antibiotic, antioxidant and stabilizer (I am not going into the details of garlic's antiviral and immunoregulatory properties). From it only the benefits are enormous (without boiling). And lard with garlic is forbidden to sell, because garlic masks stale lard. I always add garlic and herbs after cooking (everything is washed, of course), nothing ever "bombed".

[Linadoc]

Linadoc, English wiki writes about garlic flavoring of oils
"Untreated garlic kept in oil can support the growth of Clostridium botulinum which causes the deadly botulism illness; refrigeration will not assure the safety of garlic kept in oil. To reduce this risk, the oil should be refrigerated and used within one week."

"Unprocessed garlic (?) In oil can support the growth of Clostridium botulinum, which is the cause of a fatal disease, and should be refrigerated for no more than a week." approximate translation
Therefore, when canning, it is better to boil the garlic with the contents.
I am very often in English. On the Internet, I am faced with a warning that the aromatization of oils with garlic is dangerous. So I will refrain from the temptation to get a good smell by adding raw garlic later))

Therefore, when canning, it is better to boil the garlic with the contents.

Thank you, everything is OK with my English (I worked there not a single year). I repeat, from the point of view of a specialist, this is nonsense. For the readers, I will explain that if you rinse the garlic, then there is nothing on it. In addition, Clostridium botulinum is an absolute anaerobe, that is, it develops exclusively in an airless space, that is, it can be in canned food, but not in oil. And in canned food it cannot, because if you cut off the "bottom" of the garlic, washed it with running water and put it in a hot dish (above 70 * C), then nothing alive can get into the "canned food". In addition, garlic itself is an antibiotic, and Clostridium botulinum cannot grow in an acidic environment. And you have there tomato and vinegar. All. The last time I explain, I've already written about 10 times in different topics.

[Linadoc]

Linadoc, Better over than under .. Old Russian. proverb.))

For ordinary food, yes, I agree with you, but there is no canned food, this is airless, now no one sterilizes canned food, everyone rolls in a hot way, what is possible and what is not. Garlic is thrown after, hygiene was bad and goodbye to life.

Do as you like! Your life is your problem!

[Linadoc]

Linadoc, I'm just re ..)) That's good !! Do not drink))
You just don't know what is going on on the internet, what people are doing, how they roll up canned food, salt the herring a little, cook sausages without nitrite and keep them for a long time and wait for their death and advise everyone)) Cooks cheeses says to keep a month until ripening, removes videos of everyone , then in the comments he writes that the cheese is gone. Beautifully takes pictures of garlic in oil, I don't argue very beautifully, I even repeated until the oil deteriorated, as the English wiki bequeathed))
There is no need to relax the people, they then die like a fly, because everything is possible))

[Linadoc]

LinadocWell, everything, I have added your vegetable preparations to the bookmarks :-). Now you do not need to look for them for a long time when I start witchcraft !!! I made the other day a Turkish snack one recipe for "eat" just :-). But it is also designed for seaming. I even took a picture. But the computer is now "gone into a binge" well ... or it's hot for him, it's buggy :-). And from the tablet I can't place something. In general, I really liked it. Shteba will be a good helper for me, it is not so HOT with her in the hot shop! I WAS CONVINCED:-).

[mamusi]

Linadoc, I just re ..)) That's good !! Do not drink))

I'm also in the subject, like the others. Your life, your rules and your reality (invented reality)! Health and bon appetit!
mamusi, cook for health! I'm here for another recipe soup with sorrel and apple did. Eat to your health!

[Wheat oatmeal]

Wheat oatmeal

We mix long-boiled and large-sized flakes (normal flakes are needed, which are cooked for a long time)
Half oat and half wheat.
Fill with water in a ratio of 1: 3.5
1 tsp salt
Porridge mode 20 minutes pressure 0.7
When the pressure drops, add a lump of butter and 1 tbsp of sugar.
And enjoy the porridge!

Masha, why did it take so long? Are they special flakes? Yesterday I bought porridge "6 cereals" in Lenta, it says "cook for 10 minutes". It is on the stove, but under pressure it is much faster. Or is that the whole point?

[Marina]

Marina, yes, it's oak flakes. They do not boil under pressure in 10 minutes.
These are real, unprocessed flakes.

[Masinen]

cooked ham in teskome based on Maria's videoMasinen,, there were difficulties with extraction, but it turned out pretty well, it is tamped, in my opinion, a little better than in white-sided, but as they say, meat, it is also meat in Africa.

[Irina. A]

Irina. Agreat ham came out!
It is necessary to pull out carefully when the sound of Squelch is heard, then you can safely pull the pin)

I walked around in circles for about 10 minutes until I thought of quietly swinging the lid, then I heard the sound of a squish and the ham fell out

Hi girls!
Shteba came to me from Germany (the one without a watch). Tell me, pliz, will baking on porridge 0.3 be good in this model? And then somewhere it was mentioned that the German model somehow works differently in this mode. Thank you in advance!

[Nadeshiko]

Nadeshiko, good day)
Baking should be done on Kasha 0.3.

Baking should be served on Kasha 0.3.

Thank you ))))
That is, in terms of porridge, there is no fundamental difference between these models?

No, the only difference is unregulated heating)

Thank you! )))

By the way, has anyone tried to make borscht without pressure in it? With a gradual introduction of ingredients. How can I do that? Boil the broth in the soup for 0.7, and then add the ingredients and cook on the Roasting? Or on soup or porridge at 0.3, without closing the lid? What do you advise?

[Nadeshiko]

Nadeshiko, you can do it on roasting. She is the most active program)

[Masinen]

Masinen, frying instead of a hotplate is obtained, right?

Well yes)
I did this:
Broth in soup, then prepared vegetables, and put them in broth, turned on the Roasting, brought to a boil and switched to the Simmering mode 88 gr.
Everything, left to reach)

[Masinen]

Masinen,

Thank you!
Is the languor going on without pressure? Will the beets retain their color?
Does broth work well in soup? How many minutes is it cooked from a kurger on a bone?

And a couple more questions:
Bake fish in foil on what mode? And how much water to pour?

And the eggs don't explode in it?

Thank you very much for your invaluable help!