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

[Nadeshiko]

Nadeshiko, I also have a "German", baking on porridge turns out great))
And two more pleasant bonuses, which I did not expect - you can change the temperature on "heating" from 30 * and on "languor". I decided to try it in a few days, I couldn't believe my eyes
Try it too))
So, the only difference is the absence of a delayed start.

[Nadeshiko]

Nadeshiko, Languor without pressure.
My beets did not change color, it turned out to be a rich red borscht.
Boil the eggs on the Steam setting in a basket.
That's about the crackling, how lucky)
The broth is excellent. For a chicken, 15-20 minutes is enough.
I think it's better to bake in a sealing bag. If the fish, then the Fish mode.
Sivana, and when did you buy your German woman?

[Sivana]

Sivana, and when did you buy your German woman?

Maria, I have it only for half a month, probably))

What a score! Or the Germans have returned the heating control function.

[Sivana]

Sivana, Wow! I'll have to try!
Did you take it to ComputerUniverse?

MasinenAnd how much water to pour for baking in the sleeve?
Is it bad in foil? How about meat in foil?

And yet, girls, did anyone try to make kish in Shteba? Is it possible to bake both the cake and the filling at once?

[Nadeshiko]

Nadeshiko, a little bit of water, just to build up the pressure.
I gave it on shortcrust pastry like cheesecake.

Did anyone make canned food in Shteba, fish, meat, vegetables? I would like more details, modes and temperature.

[Irina]

Irina, there is a stew recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311854.0
And recipes for blanks can be found here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=532.0

[julia_bb, Yulia]

julia_bb, Yulia, Thank you. But there in Shteba they cook and then put them in banks. And I am interested in how to make any canned food in it at once in cans, that is, to use Shteba as a home autoclave. Lena, Kubanochka wrote about it.

[Irina]

Irina, ahhh, Semyon Semyonich, I see)

[Florichka]

Florichka, here is:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299004.0
and read the comments, there are a lot of clarifications and all kinds of technological tricks.

P.S. Corrected the link.

Thank you, sorry the link is not active, it's not convenient from the tablet.

Faced such a problem. I put cans of salad in Shtebu, Vegetables mode for 10 minutes, water up to max. After the end of the regime, the temperature is 105-110 degrees, that's what you need. When I put the second and subsequent batches, the temperature is already 95 or even 85, it will not be enough for sterilization. I put it back on the mode for two minutes. Why it happens?

[Florichka]

Florichka, let the pressure cooker cool down.
Or pour cold water so that it cools.

OK, thanks. I will consider. And then I had a conveyor. I drove her in the "autoclave" mode 4 times for 3 cans of 0.5 liters - I made salads.

have you used jars with screw caps? I would never have thought that 3 cans fit !!!!

Yes, thanks to Lena Kubanochka I sterilized a lot of salads this season. Perfectly fits and 3 cans of 0.72 liters. The top rises, but there is a gap in the lid, it closes well. I screw on the lids immediately, water up to max. Mode vegetables for 10 minutes, the pressure will subside and take out. Then the covers are retracted after cooling.

Florichka, let the pressure cooker cool down.

Yes true. I also sterilized the caviar today. Only I put it for 5 minutes: pardon: Lenochka told me so

[Natalia]

Natalia, 5 minutes (I do 1 minute) if there is vinegar. Without vinegar - 7-10 minutes.

I was convinced once again that the stainless steel bowl was indestructible, my husband warmed up the pilaf and fried it well, the bowl stood with the detergent for half an hour and everything went away, hurray!

[Irina. A]

Irina. A, the cup is good, really. I used it on a gas stove many times as a saucepan. Satsibeli made in a pressure cooker, first tomatoes for 2 minutes, and then boiled them on the stove in the same saucepan. True, then the outer bottom must be cleaned .. from a barely noticeable burning film.
I bought the second one, Teflon, anyway, the rice in stainless steel burned me, it was sealed. I love round rice, it is moody.And the second bowl for the pressure cooker is very convenient, for example the meat is ready, in the second pan there is a side dish in 10 minutes)
++++
And I think a lot of people will be curious if pressure cooker food is similar to food cooked in cast iron in the oven. No, it doesn't look like it)) Food stewed in a cast-iron saucepan with a lid in the oven is tastier than a pressure cooker, it has a stewed buttery taste. This is not about cereals, but about meat. I had an experiment of half a rabbit in the oven in cast iron in vegetables and half in a pressure cooker for 40 minutes. Yes, in a pressure cooker, all the rules are soft, but the taste is precisely the viscous softness-oiliness, like cast iron, and there is no trace of it. The only negative is the long time I am in the oven for 1 hour 30 at 160 degrees, the rabbit usually carcass, under the lid. But such things as a rabbit, ossobuco, legs of lamb and other delicacies we do not eat every day, and you can tinker with cast iron.
And she cooked a rubber thin-legged chicken for 1 hour, it did not boil down into trash. The broth is good. Rubber chicken also tastes better when cooked for 3 hours at least in the usual way, either in cast iron or in clay pots. And young chickens are better cooked in a pressure cooker.)) And broth and meat are better than on the stove.
The rubber chicken was upset, I usually cook jellied meat of three types of meat: rubber chicken, pork legs and beef. In a pressure cooker it will be necessary to change the composition of the "hockey team" Everything will be ready except the chicken, I do not know yet how the pork legs behave, those also champions will not be boiled. One thing is clear in an hour my jellied meat will not be cooked. : girl-th: But it's still time before winter

[Foam]

Foam,

And I think a lot of people will be curious if pressure cooker food is similar to food cooked in cast iron in the oven. No, it doesn't look like it)) Food stewed in a cast-iron saucepan with a lid in the oven is tastier than a pressure cooker, it has a stewed buttery taste. This is not about cereals, but about meat. I had an experiment of half a rabbit in the oven in cast iron in vegetables and half in a pressure cooker for 40 minutes. Yes, in a pressure cooker, all the rules are soft, but the taste is precisely the viscous softness-oiliness, like cast iron, and there is no trace of it. The only negative is the long time I am in the oven for 1 hour 30 at 160 degrees rabbit usually carcass, under the lid. But such things as a rabbit, ossobuco, legs of lamb and other delicacies we do not eat every day, and you can tinker with cast iron.
And if on the "languor" mode? Longer in time, I like
More details: https://Mcooker-enn.tomathouse.com/in....0

[Jiri]

Jiri, the simmering mode is good for cereals, but not for meat. I put pike perch under vegetables (carrots, onions, tomatoes) like a fool at 90 degrees for an hour at 2. I opened it two hours later, laughing like crazy. There is peace and quiet. Zander at least that. She scolded herself, put Fish under pressure for 40 minutes. The pike perch is so tasty, it just doesn't look like itself)) But !! bones as were intact and remained.
Who loves soft bones like in canned food, I did not succeed in such a trick in a pressure cooker: I tried pike perch and herring for 40 and 45 minutes. The bones are like nylon threads. But if in the oven for 2-3 hours, the bones are like canned food.
In a meat pressure cooker, braising is simply a longer time. But there is a danger that for some types of meat the effect may be obtained, as I did with young chicken for 30 minutes. Soapy taste and meat like cotton wool.

[Foam]

Foam, yes, an oven or even better a Russian stove, our pans will not replace. I remember the taste of both porridge and cabbage soup from the oven

[Foam]

Foam, and I just very actively use the "Simmer" mode for meat. I really like chicken fillet with vegetables or cream on it. I also make meat just like goulash in this mode - it turns out incredibly tender. But first, I process just a little for 0.7 - literally 5 minutes.
And two hours of languor is not the time. I bet at least 4-6, or even 8.
And the other day Steba and I made jam from very bad peaches - also on languor. But with the jam, I haven't quite adapted yet. I would like to boil it before rolling, but on Roasting it boils too violently. And it's unusual - a lot of syrup is obtained. I roll it up separately in jars, in winter I will water the porridge for the children.Next in line - some pears for jam, I'm still in thought - they are more juicy than peaches, this is how much syrup they will give? And on the stove, cooking jam is no longer a hunt - I was completely lazy with this technique)).

and I just very actively use the "Simmer" mode for meat

Lena, how long and what is the temperature on the languor?

Ira, I set the temperature to maximum - I don't remember, I think it's 88 degrees. Judging by the scoreboard, at first it briefly rises to 100-103, and then it keeps within 82-90. I set the time sometimes to 6 hours, sometimes to 8, but in my opinion, it's all the same, in 6 hours everything is usually already ready. This is, of course, a bedtime procedure.
By the way, I like Slowing for meat even more than for cereals (that's how we are all different). On cereals, if you do not turn on a little 0.7 first, there are damp grains remain. I noticed this with millet.
And fish bones - yes, I have not yet been able to boil them on the languor, which is a pity)

[Robin bobin]

Robin bobin, Thank you.

[Florichka]

Florichka, to health). I'm a fan of the languor mode)). Here is my very first recipe in Stebe was just on this topic https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=298840.0

[Robin bobin]

Robin bobin, thanks for the tip about stewing meat. In two stages - cook, and then simmer. So at night you can put jellied meat, with my composition: rubber chicken, legs and beef. You can also play Khash at night. But the rest of the things are faster than cast iron in the oven.
Jam in a pressure cooker, I only tasted orange and applesauce. Puree in my recipes.
The other day, noon was too much, I decided to make melon confiture, there was nothing left from the melon for 4 minutes)) solid syrup. Poured it out. There was nothing to thicken then, bgg. In short, confiture is not made from white melon at all. And we don't grow orange ones inside.
Jam is better in the old-fashioned way, first fill in sugar, let the juice in and boil.

Tell me what can be done with tomatoes (sorry to start spoiling) in the scrambler. Not for preparation, but for food. I will not be able to master it very laborious.

[Aenta]

Aenta,
Can I buy some sweet pepper and make a lecho for a meal?

And can do this, well, very cool!

Satarage (Steba DD2) (Masinen)

Aenta, take a look at the Moroccan Matbuha sauce. Here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=281805.0 and https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=281687.0 author kirch gives two options. Thanks to her and Ilana with kuking for a delicious and very convenient sauce.

I cook it in a slow cooker on "stewing". I'm still dreaming about a pressure cooker (I'm in the throes of choice :-).
Absolutely not laborious. The sauce is stored for a long time in the refrigerator, as well as in ordinary cans with screw lids in the apartment. It stands perfectly in a warm room due to the fact that everything boils down a lot.
Well, the fact that vegetables, or chicken, or fish are perfectly stewed under this sauce, or it is served with pasta, or goes instead of tomatoes to borscht is not necessary to say. Matbuha is a lifesaver!

[Tanya-Fanya]

Tanya-Fanyaand Satarazh is a lifesaver!
When you don’t know what to cook, Sataraj will always save you!

Masinen, thanks, I already ran away, I read your Satarazh. I will definitely cook it as a garnish for meat in the coming days.
And why did it never occur to you to combine zucchini and eggplant?

You can do without eggplant.
The main thing in saiarazh is onions, peppers and tomatoes, and you can rub carrots.
Supplement with zucchini and eggplants and you can also add smoked meats)

Thank you who responded! There are also zucchini and carrots. More cucumbers and onions with garlic. But there are no peppers and eggplant.

And I made a blank for the cabbage soup, it was very convenient then I threw it to Shtebka before work, put it on a delay, came - everyone had already eaten:

Vegetable preparation for cabbage soup (Linadoc)

Girls, what is the best way to make lasagna in our cartoon?

[Nadeshiko]

Nadeshiko, so Lasagna will be hard to make)
All the components are possible, but you can't bake it yourself, and in general, in the Lasagna cartoon, it will not be that at all))

How about roasting? If you boil the pasta in advance.

By the way, I liked baking more on roasting. 15 min and the biscuit is ready, 20 min plum pie, 25 min pizza from yeast dough. It burns a little from below, but you can cut it off, and there is no burnt aftertaste. Everything is like from the oven, only the top is pale, but that's nothing.

And for some reason nothing worked out for me on porridge. But this was probably the dough for the jellied pie was like that.

[Nadeshiko]

Nadeshiko, try, just lay baking paper.

So we used to bake on the Roast, and bread and now only on the Roast!
But in DD2 you can bake in the Slowing plus mode, but the bread is still on the Roasting)

In a German woman, languor only up to 88 degrees, it seems. And what is the temperature for roasting? Degrees 170?

By the way, I'm going to bake a piece of meat without a sleeve or bag.
In the English-language part of the instructions, after frying, it is advised to put it in a steamer basket, put it on the wire rack and bake in it for 40 minutes on meat. And all girls have it baked in a non-stick bowl. What's the best? As I understand it, all juices and excess fat in the steamer goat will drain down and the meat will not be stewed, as it can be in the bowl, but will it be baked in the basket?

[Nadeshiko]

Nadeshiko, so I did the knuckle and the neck

Shank (pressure cooker Steba DD1 ECO) (Masinen)



Baked neck with potatoes (Steba DD1 pressure cooker) (Masinen)



And at the expense of the basket, I would still fry until golden brown.
Then she put it in the basket and poured some water on the bottom and cooked like that)

Will your juices be insufficient? Doesn't it work out of the water at the bottom at all for a couple? ))))

[Nadeshiko]

Nadeshiko, look, if the meat is fried at a high temperature, then the crust sets)
If you don't have your own juice, then splash quite a bit of water, you don't need to pour half a liter)
So in the basket anyway will come out, like, like a couple. Therefore, you must first fry, so as not to get boiled meat. Or fry after pressure.

Thank you! I'll make a crust. And according to experience, what is better right in an anti-counterfeit bowl or still in a basket in a steel bowl?

I have not tried it in the basket, so I cannot compare.

I'll try it right in the bowl, without adding water.
By the way, the chicken legs were completely stewed.