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

[annet-de]

annet-de, as in that song - Do not love, do not love, return it and do not torture yourself. Excuse me, but for every proposal of the girls, you say I and I can on the stove. Well, cook on the stove. You shouldn't expect a miracle from Shteba, it's not a magic wand. The experiences of a dozen people are described on these pages, an invaluable experience. I remember in the first days I was hysterical too, thanks to Mashula, she calmed me down, chewed everything up. Now not a day without Shteba. And with someone it did not take root, it is more convenient on gas, they just got used to it and do not want to relearn. Maybe you do. Think hard while there is time to return. And so, one advice - read and train. Whether on rabbits or vegetables. Do you need an algorithm? Otherwise you will not understand. And you can throw out the porridge, the main thing is to understand.

[Jenealis]

return it and do not torture yourself

Jenealis, Evgeniya, I fully support. How many pages have we been grinding this meat?
Something that reminded me of eggs in the Bomanovsky dough mixer

For a pressure cooker stew, it is.

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

yes only for this.

For a pressure cooker stew it is.

I hope that the staff and I will find a common language. This is exactly what I need. maybe really meat in our supermarkets is ... sold in a vacuum and gas is injected there, maybe it takes longer to cook ... I'll try to take goulash in a "good" store. let's see the result.

Girls, maybe I got everyone here ... but I only took the staff for quick cooking. Mainly for meat, everything else is just a trailer. I read on the forums and in the description of the shteba that the goulash is 30 minutes maximum ... cook the meat for 40 minutes ... well, that's what I bought ... but my expectations, to put it mildly, were not met ...

[annet-de]

annet-de, Where are you from?
Why is meat only in a vacuum? Do you have rustic meat? Buy it. And good luck to you.

[Tanyulya]

Tanyulya, She is from Germany.

yes I will buy in a bio store. I'll try. but the price there certainly bites ... and it's not very convenient to call in. they are all in the center, do not park ...
there is village meat, they will bring home straight from the farm. but for that kind of money, I'd rather become a vegan

[annet-de]

annet-de, Christmas trees, go to any Turkish shop, beef 5 euros for soup with bone, 6 without bones, about 8 just meat, I don't know which part. Well, then there is tenderloin, veal and so on.
I buy beef in Roar for 8 euros.
Lamb 10 euro front shoulder blade, meat back leg 14.
I cooked all this in the headquarters, or did it, as I already wrote the stew, as a preparation, or soup, or put it directly in a piece, smeared everything that I liked on the soup program. If a large piece, then 50 minutes, if in small pieces, then 40 minutes. Without water, in a steel bowl.
As the girls wrote, you can pre-fry a large piece for color.
Look at the recipes and follow them at first, everything will work out.

For five years I remember the Munich pork from Reve (I had to live there for several months), which was fried in a pan for 5 minutes))) why does she need a pressure cooker?) I can't find such a "farm" one here in St. Petersburg.

[Fotina]

Fotina, not all pork is like that, plus not everyone eats it.
And if someone does not succeed right away, this does not mean that there is no need to buy a pressure cooker.
We all started with our pans not easy, we didn’t know anything, we didn’t know how. And how they waited for each dish, who would do what, and what program, and how best. How many discussions there were, how many did not work at first.
It seems now, well, there are three buttons, but when pressure cookers first appeared, did they think so?
So let's be beginner friendly.

annet-de, Christmas trees, go to any Turkish shop, beef 5 euros for a soup with bone, 6 without bones, about 8 just meat, I don't know which part. Well, then there is tenderloin, veal and so on.

I forgot something about the Turks. I usually buy lamb from them. but they, too, are all in terribly uncomfortable places where you can't park. but I will take into account your experience in cooking "a lot of things and freeze" ... it suits me))) my intellectual refuses to think at all ...

or directly put it in a piece, smeared everything that I liked and soup on the program.

why on mode soup, and not on mode meat?

[annet-de]

annet-de, oh, of course for meat, I signed up

Speaking of food, I now have such rice, meat in the trash, and oak rice. I made pilaf on porridge, I thought everything, khana shtebe, raw rice, I got out for the guarantee, but I ran into something, forgot ... a week passed, lazy cabbage rolls, chicken pieces from the freezer, the same story. It’s just some kind of gmosh rice. So anything can happen, and really, change the store.

It’s just some kind of gmosh rice.

I often have such peas, it is not possible to cook mashed potatoes without a pressure cooker, and it takes a very long time to cook with a pressure cooker.

I read in VKontakte that there is a promotion for Steba dd1 in the store 🔗
By the code word "Khlepopechka" you can buy DD1 at the price of 5990 rubles.

Maybe someone will come in handy)))

How to find Shteba in contact? Something didn't work out for me.

[marinastom]

marinastom, Marina, catch
🔗

maybe anyone needs it, on the forum we sell
For sale STEBA DD1 ECO

I specifically decided to write to you. I brought home cockerels and laying hens. Laying hens are two years old, such a bird cooks longer than store hens. And the cockerels are generally sinewy and from them they often cook jelly or jelly with a cockerel. So what I mean, I put three legs (weight 1 kg, 200g) not baby legs. Prog meat 0.7 30 minutes, and they did not turn out soft. Sinewy like game. I put them on the same program, and all the way. Soft meat, otherwise my husband grit: I don’t like this poultry - hard and red. But broth from poultry is cooked for a long time, and then also with cereal-potatoes. More than 2 hours comes out. Maybe Annet-de has that kind of meat. for my daughter too: it doesn't fry, it doesn't heat well, even if you take it and go watch her cook.

sometimes it doesn't fry, sometimes it doesn't heat well

I also noticed that the outlet temperature is less than 100 degrees, if several devices are working simultaneously. Apparently there is not enough tension. Maybe this is longer and tough

I don’t know about the voltage, I don’t think it influences that much. Most likely these are such "long-term" products. Actually, without Shteba, I would have extinguished them for three hours, well, she reduced my time. It should be borne in mind that I cooked in two runs, if I had set the time to 45 minutes right away, maybe the normul would have come out. And daughter, after her you need "eye and eye".

[Loksa]

Loksa, Oksana, I also cook broth from domestic chickens for about an hour, and then some parts are not very edible. But the broth is delicious.
20 minutes from shop chicken.

[Musenovna]

Musenovna, Katyusha, and I about the same. Poultry broth takes longer to cook. But it tastes much better. And those bluebirds about twelve years ago, remember, we cooked for a long time too, I remember my mother cooked such chickens for a long time, and pork was cooked for more than an hour. Grandmother was tormented on the stove for a long time.
It is necessary to focus on time, any pressure cooker cuts the cooking time by at least half, this is one of its advantages.

cuts the cooking time by at least half is one of its advantages.

At least three times. I calmly transform the village meat for 0.7 minutes into soft meat in 30 minutes. Only the chicken should be smeared with something sour or add something sour to the broth.

And I have always soft without sour in 30 minutes.

[Linadoc]

Linadoc, and I just cooked broth, the chicken was not pickled, so longer, of course

girls, nevertheless the problem is in the meat. today, though in a vacuum, the other part is a leg puck with a bone. and in an hour it turned out super soft ... the broth was superb ...but I ruined everything again (my hands were out of the priests) ... put there carrots and onions (stewed them a little in advance) and ready-made beans ... and put them on soup for 5 minutes .... yyyy .... everything was boiled. there was no taste left either in the carrots or in the beans ... and most importantly, the onions and carrots apparently boiled so much and the soup became very sweet ... the taste of this awesome broth from the meat on the bone did not remain at all ((((just sweet water and in it something bites ...
well, I salted, pepper, norms ... the main thing is the usefulness of the meat broth remained ... now I will eat soup for two days ...

[Anna]

Anna, urrraaa !! : bravo: You see, our good shtebochka! Congratulations!! And the soup can be cooked on the finished broth without pressure, so as not to boil anything

Girls! Can someone tell me what I did wrong! Today I wanted to cook buckwheat with ready-made chicken pieces. Everything is as usual: I mixed the cereals in a bowl with pieces and poured some water (cold). For some reason, the lid did not want to close. I called my husband, he closed it. Set pressure cooking and porridge program. And she went into another room. Soon she smelled burning. The buckwheat has burnt, the pressure has not accumulated. I turned everything off, washed the bowl and sat in bewilderment ... I understood that the reason is in the lid ...

[annet-de]

annet-de, ready-made beans really, it is better to cook without pressure, Evgeniya, right, I also cook like that. In the finished broth, throw the frying carrots, onions, turn on the program: fry, as it boils, add the beans from the jar, then turn off and cover with a lid. You can use prog-steam.

[Rosalia]

Rosalia, maybe the gum fell off, the water evaporated and burned?

Elastic band - ring?

[Rosalia]

Rosalia, yeah, that's it. so it happened

Eugene, thanks for the answer. We have to look.
Checked it out. That's right, the ring has shifted! Shtebochka works!

Girls! Help out! We need a proven recipe for a kefir cupcake for our smoothie! I took the recipe from the Internet twice, but the middle is not baked.
And my kefir disappears ...

Have you tried to install it longer? Or pour less dough?)

I put it for 1 hour and 40 minutes. I thought it was the maximum ...

I once or twice tried the local "Boiling water chocolate". There was a lot of dough and it was very liquid, also the top in the center was damp. I remember that I added 20-30 minutes later.

In stainless steel, you need to bake in a silicone mold

Maria, put the mold on a stand or on the bottom when baking in stainless steel?

Girls, if anyone needs it, I can offer a promotional code for 30% of the Rosneft stock on Ozone. According to this promo code, Shteba will be 4963 rubles.

Given away

Girls, maybe someone needs

I can also share a 30% promo code for the Rosneft campaign on Ozone. According to this promo code, Shteba will be 4963 rubles. or vacuum sealer CASO VC 10 - 3990 rubles.

Given.

Girls, tell me how to deliciously cook buckwheat for a side dish in the staff? Thank you.

[Lucien]

Lucien, Lyudmil, just boiled buckwheat, cooked porridge in the mode, pressure 0.3, 14 minutes, it turned out!
They say that you can still cook for 0.7, 1 minute and don't relieve the pressure!

Ksyushenka, thank you, I'll come home from work, I'll cook. While at work, in my free time I read this Temko. That's about the silicone ring - I will correct it on the one hand, but it goes off obliquely. on the other hand, I will correct, but should it shift at all? and I always have the curtain in the hole closed. It is right?

[Lucien]

Lucien, Lyudmil, my elastic band sits tightly, on one edge, on the other it dangles a little, but about the curtain, I don't know where it is?

Ksyusha, in some kind of float. I'll come home from work and see. And, this curtain is probably open when you cook without pressure. will have to watch. I read that the silicone ring should fit snugly, if not, then it may be a marriage. you need to try the second spare, will it be the same or not?

It seems to me that it should be so, because on the one hand, when you put it on, it enters freely, but on the other hand, it’s tight, you kind of push it ... I don’t know, maybe the girls will tell you what else ..

Please note that a large release of steam is obtained if there is no steam basket with food in the bowl and there is no obstacle between the water surface and the valve. Even if the basket is empty, there is a significant reduction in steam emissions. Steam and some water droplets do not rise above 25 cm. At this distance, you can hold your hand over the valve and the steam will not burn. If you turn on the program without a basket, the steam height can reach up to 1 meter, but this is already a violation of the operating conditions.
How nice that you reported this. Please tell me if the O-ring should fit snugly in the lid or is it possible to move? Thank you.
More details: https://Mcooker-enn.tomathouse.com/in...emid=136&topic=278949.440

The curtain is a white plate inside the lid. Look at the opening of the float and turn the cover, it looks out and then hides. As I understand it, it is for closing the lid before locking.
The ring (large) sits, as it were, with a bias, but it must be carefully pushed over the wire so that it sits straight.
I don't know if I wrote it clearly.

Marish, where is the float? I hand it up and down with a metal pipette.