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

You can cook even in a cast iron, but some of the rules will remain unchanged:
-if you need tasty meat, put it in hot water
- if the goal is the most delicious broth - cold
It's simple
Bring to a boil on "frying", remove the foam, add everything that you do add according to the recipe (roots, spices, vegetables), then close the lid, valve and select the mode. I understand that it is important to "quickly and gently", then probably the pressure is 0.7 for 40 minutes.

So which mode should you choose in the end?

I twisted it, twisted it. And I'm afraid to cook ... With pressure ... Without instructions and without your help, I probably won't figure out what and how to do with these valves ...

why without instructions? not included?

I would choose "meat"

why without instructions? not included?

Strange, but instead of instructions, two recipe books!
I will look for the headquarters on the website.

[Gadgetochca]

Gadgetochca, Congratulations!!
There is an instruction and read it carefully !!
If anything, ask.

[Rosalia]

Today my shtebochka arrived

Rosalia, Congratulations
Go to the first page, everything is written there

Maria, Natalia, thank you! I think that I will still bore you all here! This is my first pressure cooker!

[Rosalia]

I think that I will still bore you all here!

Rosalia, everything is fine. We, too, once were so annoying.

[Rosalia]

Rosalia, everything is fine. We, too, once were so annoying.

Worse. As I recall myself, I listened, sniffed, stood over her, blew away dust particles. Now everything seems so simple and mundane. All movements and actions are brought to automatism.

Natalia, Larisa thanks: rose: for your support! Tomorrow I will master the beauty (or handsome?)! I hope I will not be disappointed.

put the meat ... let's see what happens ...

Well, hardly fish ... meat will work!

in general, I will report ... put on the "meat" for 40 minutes in the end, not very soft ... put on soup for another 30 minutes. in the end, soft, as desired. but dry (((after all, the temperature was probably high, as I understood in the soup, the temperature is lower? maybe try this program next time?)
the piece of meat was large - 1 kg.

Girls! The staff came to me without additional. rings. That is how it should be? The steam basket is not installed on top of the bowl. I feel dumb ... and I can’t fix it yet.

[Rosalia]

Rosalia, the steam basket is installed on a metal stand. I didn't have a spare ring in DD1 either

Larisa, thanks for the tip!
Now I set the lemon to boil on the steam program for 10 minutes. The valve was open. She went to another room, otherwise you never know ... A lot of water appeared near the valve. Whistling, whispering was heard. Half of the water had time to boil away. What did I do wrong?
Do I understand correctly that pressure is created only under a closed valve? I closed the lid, maybe I shouldn't have closed it?
In general, what am I afraid of already ...

[Rosalia]

Now I set the lemon to boil on the steam program for 10 minutes. The valve was open.

Rosalia, why did you bet on 10 minutes? It would be enough to boil for 2 minutes. The valve had to be closed.

Do I understand correctly that pressure is created only under a closed valve?

You understood correctly. Pressure builds up only with the valve closed.

I closed the lid, maybe I shouldn't have closed it?

Cap not closes only on the program Frying.

In general, I'm afraid already ..

Do not be afraid. Not Gods burned pots. Everything will work out for you.

[Rosalia]

Rosalia, and what do you want to cook in the "steam" mode? Or was it just testing?
1. I use steam mode with open valve if I just want to flush the lid. I pour 2-3 liters of clean water, open the valve and turn on the steam for 10 minutes
2. If I want to do something for a couple (fish or cutlets, I don’t do anything else in Shteba), then I’ll just use a regular program. For example: I put potatoes, spices, water down, cutlets on top, meat mode 15 minutes, the valve is closed and that's it. The result is a side dish and cutlets

What if the Steam program is used with a closed valve? Well, besides the sound? Will it break? Yesterday I believed the potatoes in their uniforms on the basket, on the timer. Everything fell down in 12 minutes, only squeaked☺

Natalia, I just read on the first page that Maria boiled a lemon on a steam program for 10 minutes with an open valve.
And in the instructions itself, the valve must be open during the steam program.
Larissa, I already have a stereotype if the cartoon is new, then you need to boil a lemon.
Maybe I have a defective Shtebochka?

[Gadgetochca]

Gadgetochca,
Rosalia, everything is the same with me. But I really don't understand what this mode is for at all.There are many other wonderful and necessary modes in this scribble

[Rosalia]

Rosalia, normal Shtebochka, everyone has it. The steam program with a closed valve can be used, and if the valve is open, it always splashes from it in different directions. In general, this program is not needed

[Gadgetochca]

Gadgetochca,
Rosalia, everything is the same with me. But I really don't understand what this mode is for at all.There are many other wonderful and necessary modes in this scribble

Lena
In general, at the initial stage of development, I assumed that the "steam" program is a self-cleaning function, it was just that they did not translate it correctly. I live with this

Thank you girls! In general, after such a hiss, I definitely won't approach her until evening. afraid ...
In the evening, I'll try to make the soup from beef bones. But I will definitely take the baby out of the kitchen!
I'll ask right away, hostesses: will I have to put on a soup program with a closed valve? And for how many minutes? I understand from the forum that 30 minutes is enough? I want to cook kind of pressure ...

And what kind of soup?

Not ... the instructions clearly say about cooking vegetables, it's hardly a matter of translation ... Well, that's just interesting .. it spits with an open valve, and there is no point .. but with a closed one it swears, well at least it would NOT explode ...

Thank you girls! In general, after such a hiss, I definitely won't approach her until evening. afraid ...

And you cover with a canvas and you will be happy))

spits with an open valve, and it makes no sense .. but with a closed valve it swears, well at least it would NOT explode with obscenities ...

according to the instructions for DD1, the valve must be open and then it does not squeak, but since some users do not like splashes and steam from an open valve, they began to close it. With the valve closed, the pressure cooker picks up the temperature a little higher than necessary according to the steam program and beeps to open the valve.

You can cook with both closed and open. You must choose that you are less annoyed by the squeak or splash

If you have a full basket of products, then the basket itself and the products act as a shield against splashes and there are almost no splashes, and if there is one carrot in the basket, then there really can be a lot of splashes and then it is probably better to close the valve

ABOUT! A sensible answer !! Everything is understood and accepted !!

And what kind of soup?

The meat was for minced meat with bones. The minced meat was rolled, but the bones remained. From these bones I want to make a simple broth for testing with carrots, onions, tomatoes and noodles.

If you have a full basket of products, then the basket itself and the products act as a shield against splashes and there are almost no splashes, and if there is one carrot in the basket, then there really can be a lot of splashes and then it is probably better to close the valve

Thanks for the clarification, I only had half a lemon!

[Gadgetochca]

Gadgetochca, please, read this topic here!
Basics of use, questions and cooking times in the Steba DD1, DD2 pressure cooker

All questions, both steamed and soups, were discussed 100 times)
And in the topic Basics of use are spelled out!

Masinen, Maria, thank you! : rose: But this thread doesn't talk about splashing when the valve is open. I was just scared that marriage! So I disturbed you!
I will study!

[Rosalia]

Rosalia, Do not be offended at me, did not want to offend you)))

Now I will check, but about the valve and about the steam mode it seemed there.



Added about steam and about the squeak of a pressure cooker)

The meat was for minced meat with bones. The minced meat was rolled, but the bones remained. From these bones I want to make a simple sample broth with carrots, onions, tomatoes and noodles.

I don’t like to cook noodle soups in Shteba, because I’m lazy. At Shtebe, I really like cereal soups. First, in the frying mode, onions, carrots, then add the meat and let it go a little more. Then I throw in all the remaining ingredients (potatoes, rice, tomatoes, etc. ... to your taste), water and 20 minutes on the "meat" mode. The soup is ready.
There are also many variations on this theme. Meat can be replaced with chicken, offal, mushrooms and more. Rice for bulgur, pearl barley, peas and more. For the rest of the ingredients, too, who loves what. The essence is still the same.

I did cook soup. Delicious, transparent broth.
But I have questions again. The meat and vegetables were cooked under pressure, the timer stopped, the heating mode was turned on with the temperature and clock. I relieved the pressure myself. I opened the lid and threw in the stars, set the soup program to boil them 03 bar timer 5 minutes. And again some water came out of the valve with a hiss like on the steam program. The countdown timer did not give three minutes. I turned everything off and installed the heating.
I think the hiss and water from the valve is normal, but I would like to make sure.

Stebe, I really like cereal soups.

I will probably also love cereal soups, so calmer!

[Rosalia]

Rosalia, water splashes because condensate accumulates there, as steam passes through this valve.
You can cover it with a paper towel and that's it)

again it is not clear what ... bought goulash. slightly fried. I put it on the meat for 20 minutes ... well, I put my fear on longer ... 20 minutes passed, I looked, the meat is tough. I put it on for another 20 ... 20 minutes later, it was not right again, I added potatoes. put it on for another 20 minutes. in the end, the meat is still tough ... added mushrooms and set for another 10 minutes ... what the hell? in general, it turned out an hour of stewing and 10 minutes, and the meat is still tough ... the valve was closed, before opening the stem, the pressure was released, the steam went ... the temperature after displayed 97 grams for the first time, 102 grams for the second time. then I don't remember. for the last 10 minutes (when I put the mushrooms) I forgot to close the valve, as a result, the temperature showed 217 grams ...
defect? Why is the meat tough after such a long time?

[annet-de]

annet-de, you are doing something wrong ... in 30 minutes I have a laying hen (which is cooked for a long time) on the program, and giving 0.7 lags behind the bone. We fried goulash, a little water (for pressure), the Meat program (the default pressure is 0.7, the time was chosen for 20 minutes) and Start. The valve is closed. Do not forcibly release the pressure, let the valve lower itself. Everything should work out. At the end of the program, the temperature should show 102-104 degrees.
Maria, correct if I wrote something wrong ...

Yesterday I saw with a thermometer. With the selected 60C, after the temperature was set, its indicators with the fully closed lid differed from the display by 1 degree upwards - 61C .. Opened - in 20 minutes it dropped to 59))). For myself, I decided to set it 1 degree less than required. Next time I'll check it empirically.

Maybe over the years of hobby for sous-vide, this information has surfaced in the top - I don't know, I can't reread everything. For me - a discovery))

[annet-de]

annet-de, you are doing something wrong ... in 30 minutes I have a laying hen (which is cooked for a long time) on the program, and giving 0.7 lags behind the bone.We fried goulash, a little water (for pressure), the Meat program (the default pressure is 0.7, the time was chosen for 20 minutes) and Start. The valve is closed. Do not forcibly release the pressure, let the valve lower itself. Everything should work out. At the end of the program, the temperature should show 102-104 degrees.
Maria, correct if I wrote something wrong ...

Well, something is wrong (((since the meat is tough. What does it mean not to let the pressure down? After the end of the program, just turn it off and wait? What does it mean - the valve will go down? It does not rise. Well, in the sense it adheres to the lid.

because the meat is tough. What does it mean not to release pressure? After the end of the program, just turn off and wait? What does it mean - the valve will go down? It doesn't rise. Well, in a sense, it adheres to the lid.

Do not release pressure - do not turn valve (black)
The valve will go down - meaning the float valve (left, not black)
My chicken is very soft in 15 minutes, meat in 30 - too (I don't like hard), more often I release the pressure. Sorry, I answered in DD !, I have DD2, but the principle is the same. Maybe you have such meat or something with a slow cooker. The inlet temperature after the end of any program cannot be less than 100 degrees. I have from 100 to 106 - when how.

[annet-de]

annet-de, maybe this will help you https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.0

[Fotina]

Fotina, Svetlana, I have already measured the temperature in Shteba and wrote that there are deviations of + \ - 1 g, after the temperature was equalized.

most likely I have a marriage (((talked to natalisha_31 on skype, on video, I'm doing everything right. but at the same time the head does not work like a pressure cooker, although the valve is closed, the second valve has risen. and if you open the valve there is a lot of steam ... but ... an hour on meat and meat is still tough ... I will call the manufacturer on Monday and find out what to do next ...

[annet-de]

annet-de, you will have no problems there, they will change it to a new one or return the money.

I don’t know ... we bought in an online store. because there the price was 95 euros. and in the media market 119 euros ...
now you need to pack everything back, write a claim, take it to the post office ... and even pay 7 euros for the shipment ... that means I wanted to save ... and I imagine a million questions from their side ... well, I prepare all my own German curses ...
Regarding the refund, everything is also not very simple ... once they sent us a defective vacuum cleaner. we butted the seller and the manufacturer for 2 months to get our money back ...
but in this case I want to get a normally working device ... maybe it will be easier

[annet-de]

annet-de, and the soup with chicken, for example, did you cook? Or porridge? Also, the cooking time does not coincide with the "forum" one?
Personally, I am not very helpful to you, because in principle I cook in a wrong way and I almost never bleed off steam, because I am in no hurry. Because of this, the cooking time is greatly lengthened and everything has time to cook. For example, if I cook a full bowl of pea soup with smoked meats and chicken, then after setting it for 10 minutes and opening it an hour after the end of the program, I will find the soup still boiling. Of course, the chicken is boiled like your stew, and the peas are in the dust.)) But if I opened it right away, I would set it not 10 minutes, but at least 20 or even half an hour.

Yet, in my opinion, you simply did not grasp the very principle of cooking in this cartoon. Or the voltage in the network is lame. Or are you right and Shteba's junk ... (

And it seems to me that you just need to adjust to the saucepan. To begin with, take recipes from the forum, everything is written here, what for what, what time, what program.
Beef is cooked for a long time, in a pressure cooker it is three times faster on average. As you have 20 minutes * 3, it turns out in a saucepan it would take 60 minutes to cook until such a state. You can't cook beef in an hour, if it's absolutely magical parts.
I cook soup meat for 40 minutes on meat, and it doesn't fall off the bone every time, so it still depends on the meat.

[Lerele]

Lerele, it's good that you came)
Tell the person what and how it works there))