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

I did not open the valve during cooking. But you must? I bought good meat. I stewed chicken legs once for 30 minutes. In theory, they should have completely boiled over. But they were like from an ordinary saucepan.

[annet-de]

annet-de, yes, legs in 30 minutes should have been. Maybe something is wrong with the pan.

[Masinen]

Masinen, annet-de, so that there are no problems with the delivery of goods, it is better to buy at proven sites, amazon, otto, albeit a little more expensive, but if something happens, then there will be no problems. I just sent the car back just a few days ago, there weren't even any questions.
In 30 minutes, the legs should be completely boiled. 15 minutes for my eyes is enough for me, even a lot.
Try to put 1 chicken leg in water, put it on for 15 minutes, and don't touch anything, how to stop squeaking after cooking, let off the steam, if it doesn't boil, then feel free to send it back. Let them change.
And I can’t imagine how to cook without a shte, I’m so used to it.

Lerele
I bought on check24.de like a normal internet store. in otto it came out 10 euros more expensive ... so damn I decided to save ...
and in 15 minutes, what should be with the leg? well, in the sense in what state of readiness it should be? I have it in 15 minutes and in a regular saucepan the leg is cooked.
in general, how much should the staff gain pressure if the water in it is already hot and one third is poured? Yesterday Natalya said that my staff takes too long to gain pressure. she stood for 5 minutes while the valve rose.

[annet-de]

annet-de, hardly found my experience. Try to repeat it exactly and compare the results. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.0
We here many have checked and unsubscribed, it's just easier for me to find mine.

I did everything. 4:35 am to build up pressure. means norms. but at the same time the valve has a play of 45 degrees, it dangles as it was, and then steam immediately comes out. and it moves if you move the multicooker a little and then steam comes out of it ...
I have medium-sized potatoes. can try on it? on which mode to set and how much water to pour? let's see how it cooks.

[Answer: No, that's okay.]

the valve has a play of 45 degrees, it dangles as it was

Read Basics of use, questions and cooking times in the Steba DD1, DD2 pressure cooker:

Question: My black valve is loose, is it a marriage?
Answer: No, that's okay.

it moves if you move the multicooker a little and then steam comes out of it ...

The pressure cooker does not need to be moved or turned (or even touched) the black valve until the end of the program. Firstly, by doing this you periodically lower the pressure, and secondly, it is simply dangerous.

The pressure cooker does not need to be moved or turned (or even touched) the black valve until the end of the program. Firstly, by doing this you periodically lower the pressure, and secondly, it is simply dangerous.

I don't move. and do not touch the valve. I just had to move it a little. gently moved it and immediately steam went ... that is, the valve is not tight, but backlash

the valve is not tight, but backlash

It should be so. Even when Shteba is under pressure, the valve still has play.

I did everything. 4:35 am to build up pressure. means norms.

And how many degrees did it show at the end? Only after a preset minute, after a different time, the readings can be different - only the same conditions can be compared.

Maybe you can't find the correct position for the rotary valve? In general, in my life, it is always closed due to my cooking habits, but to say that when you move the multi, it will move somewhere there - I will not say.) Although there are more stable positions, and there are more unstable ones, yes.

And how many degrees did it show at the end? Only after a preset minute, after a different time, the readings can be different - only the same conditions can be compared.

She showed 123 degrees.

She showed it perfectly, so everything is all right with Shteba.

Whoa ..And really great! )))) 10 degrees more than mine.

yes, it looks great. but it doesn't work out ...
I'll make one last try. buy goulash again on Monday and put it on the meat for 40 minutes. then I will not open it right away, I will wait until the pressure drops itself. let's see how it goes.
or I'll try to make a jelly.

yes, it looks great. but it doesn't work out ...

Anh, I also had a very hard time mastering Shteba. After Panasonic ... I still sometimes meet in different corners in the kitchen drafts with records of when I cooked how much, what time I set, what then showed and what happened in the end. Well, and recommendations to myself for further self-improvement - what to add or subtract.

Like, others can, but am I bald, or what?

[annet-de]

annet-de, can you change the store, where you buy the meat?
Try to take meat in another.

[Masinen]

Masinen, Mash, yes, in 1 hour-10 minutes, as Anya cooked for the first time, she should have a stew. And the meat was still tough. Perhaps the Meat program is buggy or am I wrong?

Mash, yes, in 1 hour-10 minutes, as Anya cooked for the first time, she should get a stew.

Probably, this is because she jerked Shteba back and forth, preventing her from concentrating.)) After all, this is not the full time of normal cooking, but several short on-off cycles. Maybe this is the case?

And in general, my main mistake at first was that I was digesting everything, but here it was even the other way around. It is always easier to subtract from the excess, and it is easier to eat overcooked than raw.))

I this term is tough, I do not understand.
That it was oak and was not chewed?
Or was it still chewed, but came off in fibers?

If so, then this meat is bad and no matter how much you cook it, it will be so.
If Anya wants soft meat in the end, then you need to take beef neck, tenderloin. The shoulder blade will also come out soft.

[Lena]

After all, this is not the full time of normal cooking, but several short on-off cycles. Maybe this is the case?

Lena, but the fick knows what the matter is. My chicken thighs from the freezer were ready in 25 minutes. And then, something is not clear ...

I this term is tough, I do not understand.
That it was oak and was not chewed?
Or was it still chewed, but came off in fibers?

Masha are you asking me? I quoted you what Anya wrote. You need to ask her what she means by the word tough?

well, tough. it is chewed of course, but with effort ...
I took meat in different stores ... you can of course take it in a butcher's shop, but it's very expensive.
girls, I'll try again ... I'll look at the jellied meat recipes here and try to make it on Monday.
I will put on a long time interval right away.

girls still have a question. pilaf as I understood it is necessary to do on porridge? in general, what are the differences between all these modes? I still do not understand on the "languor" mode is cooking with or without pressure? maybe it's better for me to cook meat (in a piece) on this mode? some meats do not like high temperatures and therefore become tough. but they usually take a long time to cook, but then it's delicious ...
maybe I'm really doing something wrong? but I would really understand how the modes differ. may be able to adjust

Moderation without pressure, on it you can make a piece of beef.
But if you have DD1, then first set the meat mode to 0.7 for 5 minutes and as soon as it starts to squeak, turn it off and put it on languishing 88 g for 6 hours.
It will be very tasty)

But if you have DD1, then first set the meat mode to 0.7 for 5 minutes and as soon as it starts to squeak, turn it off and put it on languishing 88 g for 6 hours.

It’s a pity that the languor with pressure was ... 6 hours I don’t even know how ... I have to sit at home all day ... I don’t leave working heating devices unattended.
and the other modes are different? well, frying is clear, steam is clear. and soup, porridge, fish, vegetables? different temperatures or what?

[annet-de]

annet-de, yes, different temperatures.
Are you afraid to put it at night?
After all, there is no pressure and nothing will happen and it will not spend much electricity.
Then take a large piece of meat, fry quickly on all sides to seal it and the juice does not come out of it.
And 40 minutes on 0.7 meat mode.
I have already advised you this option.

I already understood from your posts that it will be hard to make friends with Shteba, and a pressure cooker with an electronic pressure valve would suit you.
But they are very expensive. For example Cuckoo 1051. But its price will be 300 euros, not 95 euros.
You just need to understand that this is a simple pressure cooker with a minimum of electronics.
You need time to get used to it.
There are a lot of recipes for her and you don't need to invent, but just go and read ready-made recipes and cook at least something for them.
And when you understand how Shteba works, then you will invent it yourself))
That's what everyone does.
Have you read the topic Basics of cooking? Most likely not, judging by your questions.
So read it))

annet-de, yes, different temperatures.
Are you afraid to put it at night?

I will not take such risks. power surge or something else ... and the instructions say, never leave the device unattended ... probably that's why there is no delay timer in the German version ... the Germans will not do this ... and my husband also has a heart attack will be about one such thought ...

Well then, think for yourself))
Well, or return it back to the store, I think it's better to do it this way, and don't torture yourself)

Lerele cooks in her and is happy.
She is also from Germany and your meat is the same))

Good luck and read the recipes !!!

Meat is generally cooked, I take beef, cut into pieces, salt, put in a saucepan, 35-40 minutes program meat. All. Without water. Then I make either goulash or something else from this blank. I put a little more time on the stew. The softness depends on the meat, sometimes the meat does not come across very well.

[annet-de]

annet-de, the chicken leg turns out to be very soft in 15 minutes.

Meat is generally cooked, I take beef, cut into pieces, salt, put in a saucepan, 35-40 minutes program meat. All. Without water.

what kind of meat do you take? what part. in the name of the name if possible.
I used to buy goulash at Leadle, Cowfland.
do you have a regular stainless steel bowl? does not burn in it?

For example Cuckoo 1051

By the way, I have a Cuckoo, but now I still have Shteba in my honor.

[Meat]

My husband came home suddenly and unexpectedly. It is clear that while he is not I am on a diet. At home, of course, a ball roll, there is nothing edible. I had to quickly figure out how to feed him. There were chicken legs in the freezer, so we will cook them.
Anya took pictures of everything specially for you.
Here are chicken legs from the freezer, washed, salted and peppered in Steba DD1
Program Meat with a closed valve.


And here they are after 25 minutes, the pressure was released after 5 minutes.


But with Mashin black bread

Everything turned out very wonderful and tasty.
I apologize for the photo, I did it from the phone.

[annet-de]

annet-de, most often I take Suppenfleisch ohne Knochen, or goulash like you, I just cook a lot at once, then in packages and in the freezer, then something from it, or soups, or something for the second. It turns out a stew, then just season.
I cook mostly in stainless steel, sometimes only in a bowl from Brand 6050, but rarely.
If with frying, then I do not leave and stir all the time so that it does not burn.

Suppenfleisch ohne knochen

damn well, strange. I took schmorebraten, it should be much softer, maybe the problem is that I cooked it, but I had to stew it?
well, goulash ... fick knows. three times for 20 minutes, hard ... chews of course, but I wanted it to be straight soft ... the girls write that this is from the fact that 3 times for 20 minutes, and not one for an hour ... although in the instructions the staff is worth that you can always extend the time. better to put on less and add ...
I will continue to experiment ...
where did you buy the teflon bowl?

Have you read the topic Basics of cooking? Most likely not, judging by your questions.

I read, but I did not find answers on the features of the modes and their differences in particular about the temperature.

Annet, no cooking! Why cook? Of course extinguishing! I mix the meat with any sauce made from what is in the refrigerator.A little butter on the bottom, then dump the meat in the sauce. Meat mode. Voila, goulash without worries and hassle. I don't even add water

[annet-de]

annet-de, about cooking: it is no less powerful for Shteba than stewing. Just the other day I cooked a special. broth in a stainless bowl of chicken backs and beef on the bone with a little water. Meat mode, 30 + 20 minutes, plus it stood still a little. The chicken bones became soft, the beef separated from the bones, it was difficult to pull out of the bowl. The smell was like an ordinary stew. The meat was not tenderloin at all - it was tough and veined.

In general, Shteba is a very powerful unit in relation to cooking and stewing meat! I don't know any devices faster than her. Pressure + temperature works wonders!

[annet-de]

annet-deWell, for soup, I also boil beef in water. I do not always deslay from the blanks. Water, meat, salt, onions and carrots. Meat, 40 minutes. Then I throw out the carrots and onions. Then I cook the soup. Oh yes, I also throw out almost all the fat, because I cook the broth in advance to remove the fat from the cooled one.
I don't have my own Teflon bowl, it came from my other Brand 6050 pressure cooker.
Maybe some other cups are suitable from those that we have.

Annet, no cooking! Why cook?

I just needed boiled meat. by the type of tafelspitz.

girls, now put the minced meat on the meat for 20 minutes. all valves are closed. but from the black still something hissed from time to time. this is normal?

This is normal. If only it is installed exactly in the hole with the "Closed" position. He is protective. This means that the voltage in the network is good, but the heating element works well and the pressure cooker does not manage to correctly regulate the pressure with the temperature, so a slight redundancy is discharged through it.)
In short, it will not be possible to hand over such a soon-cartoon with the claim "does not heat".

In short, it will not be possible to hand over such a soon-cartoon with the claim "does not heat"

yes, I'm still in doubt ... if my hands are crooked, or something ...
but I really don't want to return it ... I'm just trying to understand if everything is fine with her and the only problem is that I can't find an approach to her ...

I'm just trying to understand if everything is fine with her and the only problem is that I cannot find an approach to her ...

Yes, everything is fine with her, I think.
You just started with rather complex things, where the flair that is developed on simpler products and programs would be useful. )

Oh, girls, I read and I am slightly shocked ... I am longer than 20, well, the edge of 25 minutes, I do not cook anything, not even meat in a piece (well, a parimer that needs to be forgotten). Beef in pieces is soft in 12-15 minutes, depending on the thickness of the pieces. I can't imagine what will happen to her in an hour, it seems to me a question in meat. What kind of wild anabolic steroids these cows eat, if their staff does not take IMHO

You just started with rather complex things, where the flair that is developed on simpler products and programs would be useful. )

what could be simpler than a piece of cooked meat or goulash ...
I bought for this. I don't even know what else to cook in it ... I'll try the jellied meat and probably try pilaf ...

[annet-de]

annet-de, can you still look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=532.0

what could be simpler than a piece of cooked meat or goulash ...

Cooked vegetables, for example, or porridge.))) Even they did not work for me at first.

Cooked vegetables, for example, or porridge.))) Even they did not work for me at first.

My vegetables did not work either, they came out very overcooked, but the porridge came out, I used the recipe from here

My vegetables also did not work, they came out very overcooked

Well Duc!
I remember that first vegetable stew that I ripped off in the Multicooker.
The people looked puzzled at the softened liquid in their plates, then they ate it and began to calm down the hostess - well, don't be upset, you see, we ate! It turned out okay, just a little unusual.
The most cautious nevertheless clarified - "Will it always be like this now?"))

Cooked vegetables, for example, or porridge.)))

we do not eat porridge, children eat muesli. they are filled with boiling water and that's it. vegetables can be boiled in a regular saucepan in 10-15 minutes ...

annet-de, can you still look here
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=532.0

Yes thank you. but I don’t cook that. it's all too complicated. we eat - boiled, fried, stewed meat. side dish - a simple salad. or rather, I eat it. the husband hardly eats at home or cooks for himself, he is on a special diet. son eating in the garden. daughter is still on mashed potatoes.

we eat - boiled, fried, stewed meat. side dish - a simple salad. or rather, I eat it. the husband hardly eats at home or cooks for himself, he is on a special diet. son eating in the garden. daughter is still on mashed potatoes.

I apologize for not a modest question. Why did you buy Steba DD1? Just for the sake of cooking meat?