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

Maria, thank you for your response and sympathy. Who has Shteba, and then she is not, they will understand me)
I got through to the Kiev service center. They said they will do everything. If the board cannot be repaired, a new one will be ordered. And how much does the fee cost in Russia so that we can be guided by the price even approximately. Recently, the board in the Bosch dishwasher was changed, it also failed, so it cost half the price of the entire machine.
I hope this will cost a little blood.
And one more thing: her sister often resets the program during cooking. You come, look and don't understand how much she cooked. Worth flashing. We are going to take her to the sea, I really do not want to let her down, we have a small child and all hope is for her. What is this, the first bell, that you also need to take her to the service?

[Dimetry]

Dimetry, my opinion and it is necessary to take it to the service, you still go there. And in general, if there are any problems, it doesn't hurt to show it to specialists.

my opinion and it is necessary to take it to the service, you still go there.

Svetlana, after the holiday (we have the day of the Constitution) we are already sending to Kiev. Everyone is terribly upset.
Summer vacations, we are all going to my mother, everyone has already forgotten how to cook in pots and pans.
My sister will bring her. But lately she has also been junk, blinking, resetting the program.

Hello! I have such a problem: the bowl began to get stuck in the lid. I lift the lid - the bowl rises with it and then breaks off. What needs to be done to correct such a defect in the work. The malfunction appeared after the next flushing of the valve.

The valve here, I think, has nothing to do with it. Did you accidentally stretch the silicone sealing ring? Maybe it, steaming from the temperature, pulls the bowl with it? If you have a spare silicone ring, try swapping and cooking with a new ring.

[Maddy booo]

Maddy booo, this is not a defect and the valve has nothing to do with it)

It's just that your ring sticks well to the cup, which is a plus.
Just slightly opening the lid here and then turn it here so that the ring has come off the bowl. And wash it too.
I have the same thing in Dd1, I know about it and I don't raise the cup with hot liquid.
And I cooked chicken breast suvid in Shteba.
The chicken is homemade, so the taste of the meat turned out to be gorgeous, this is certainly not a store-bought chicken fillet.
The meat turned out to be sweet, tender, just gorgeous
Temperature 63 g 1 hour 40 minutes

[Maddy booo]

The valve here, I think, has nothing to do with it. Did you accidentally stretch the silicone sealing ring? Maybe it, steaming from the temperature, pulls the bowl with it? If you have a spare silicone ring, try swapping and cooking with a new ring.

THANK YOU!

Added Sunday 26 Jun 2016 11:25 am

Maddy booo, this is not a defect and the valve has nothing to do with it)

It's just that your ring sticks well to the cup, which is a plus.
Just slightly opening the lid here and then twist here that the ring has come off the bowl. And wash it too.
I have the same thing in Dd1, I know about it and I don't raise the cup with hot liquid.

THANK YOU!

Today I made red currant jelly, here, according to this recipe, we carefully read the Forum Rules, but I did it in Shtebochka, and I changed the recipe for fry for it.
Berries were poured into a Teflon bowl, granulated sugar on top (did not stir), under a pressure of 0.7 for one minute. I let the pressure drop myself (it took me about 10 minutes).
Then she turned on the "frying" and, as the recipe says, kept stirring for 8 minutes.
I poured the syrup through a sieve, threw the berries into Boshik in his rubbing, the mass from the grated berries back into the syrup, stirred well (I did it with the Stebik blender).
She poured it into jars (it did pour it, the hot mass was liquid), went to work. I came, the jelly is amazing, you turn the jar, it does not fall out. And the color is so scarlet, beautiful. Like the recipe in the photo.

Girls, how do you sterilize ceramic cups for yogurt? They can withstand the microwave, won't they crack?

[Elena]

Elena, can be steamed.

[Masinen]

MasinenThank you Masha!
How long, 5 minutes is enough for them? Today I found them in a locker, and they still stand unopened in bags, simpotyagi! We urgently need to borrow.
I sterilize all jars-cups in the microwave, I found the most "lazy" way for myself. And I was afraid to put them, recently a ceramic plate in the microscope cracked.

[Elena]

Elena, well, 5 minutes will be enough, I sterile jars for jam and never have mold on jam)))

[Masinen]

Masinen, OK,

Good day. My multicooker broke down, started looking for a replacement and came across this wonderful site. The result is my new slow cooker. Thank you all for the feedback and recipes.
Yesterday I believed rice dairy, incredibly tasty. Today is the speech)

[Irishik]

Irishik, congratulations on your new assistant! A good choice, let it please you a little longer!

[Irishik]

Behold

Added Monday 25 Jul 2016 01:21 PM

Irishik, congratulations on your new assistant! A good choice, let it please you a little longer!

Thank you

Added Monday 25 Jul 2016 01:26 PM

This is such a mess

This is such a mess

Where is the porridge? Only Shteba I see and FSE

Where is the porridge? Only Shteba I see and FSE

I'm learning to insert photos) sorry for steba's phones, otherwise I've already ordered a sandwich maker, I'm waiting)

[Irishik]

Irishik, Did you buy DD1?

[Irishik]

Irishik, Did you buy DD1?

Yes. I thought, read and solved it for a long time)

Added Monday 25 Jul 2016 6:58 PM

I cooked a component from Apples and red currants on the soup mode for 9 minutes.


And how to turn the photo ???

[Irishik]

Irishik, congratulations !!

You need to take pictures holding the phone horizontally, not vertically, and then the photos will be loaded correctly)

And I! And I congratulate too. Congratulations to all friends on your purchase!
I write little about the staff. More specifically, I don't write anything at all. Why write when everything is fine? Works and works.
I really like the unit: good, adequate, unpretentious.
I am glad when acquired by other friends.
Why did you write a message? ... After all, I didn't write anything sensible. Ay .. I just wanted to share.

[Rituslya]

Rituslya,

And I! And I congratulate too. Congratulations to all friends on your purchase!
I write little about the staff. More specifically, I don't write anything at all. Why write when everything is fine? Works and works.
I really like the unit: good, adequate, unpretentious.
I am glad when acquired by other friends.
Why did you write a message? ... After all, I didn't write anything sensible. Ay .. I just wanted to share.

Thank you) the shtebik plows in full))) Today I tried to bake a biscuit according to the video recipe. It didn't work out high, but I don't have the magic Kesha. Whipped brown with a blender. made a Carob cake out of it.

Recipe:
5 eggs
150 g sugar
150 gr. flour
1 tsp baking powder
Sour cream filling with sugar
Carob chocolate on top: 1 tbsp. a spoonful of butter. 2 tbsp. l sugar, 5 tbsp. l. carob and 1-2 tbsp. l. milk

[Irishik]

Irishik, The cake is pretty))
I also have a carob, thanks for the glaze recipe with it))

Girls! I came to boast: such tasty and quick stuffed cabbage rolls from chard turned out - the charm is simple!
I love Shtebochka!

Diet Swiss chard cabbage rolls (recipe for Steba DD1) (Tricia)

And I had a little trouble .... A crack appeared on the plastic of the cover. I put the meat to simmer and noticed that the lid on top was a little dusty, began to wipe the dust and hooked on the valve (it spun), and the pressure had already started to build up ...I was once again convinced that the best is the enemy of the good - there was no need to rush.

It was already the second year for me, as a crack appeared on the lid. And everything works - and gains pressure, and keeps it. It's just a decorative plastic overlay, and the steel base carries the load.

I cooked a component from Apples and red currants on the soup mode for 9 minutes.

Girls, and I used to put the compote for 5 minutes, and even 10 ...
But now this is NOT!
For COMPOT it is enough to put one 1 minute. Soup, 0.7 to 1 mtnut. For now, he will relieve the pressure there for how long the temperature lasts. Wow. How do we cook on the stove in a saucepan? BOOSED, the fire was reduced for 10 seconds and turned off. Why digest berries))))
This is me NOT for the edification of anyone, but ABOUT MYSELF AND I just share my experience so to speak ...

What about corn? Last year I wrote here that I cook it for 15-20 minutes !!! (horror)
This summer I put vegetables for 4 minutes 0.7. And everything is perfect.
Live a century ~ aek learn!

Girls, and I used to put the compote for 5 minutes, and even 10 ...
But now this is NOT!
For COMPOT it is enough to put one 1 minute. Soup, 0.7 to 1 mtnut. For now, he will relieve the pressure there for how long the temperature lasts. Wow. How do we cook on the stove in a saucepan? BOOSED, the fire was reduced for 10 seconds and turned off. Why digest berries))))
This is me NOT for the edification of anyone, but ABOUT MYSELF AND I just share my experience so to speak ...

What about corn? Last year I wrote here that I cook it for 15-20 minutes !!! (horror)
This summer I put vegetables for 4 minutes 0.7. And everything is perfect.
Live a century ~ aek learn!

Can you please tell me in what proportions do you cook in Shtebe? For example from apples? I got apples, I didn't know what to do with them ...

Approximately.
I put at least a quarter of a pan of apples, etc., moreover, I do not clean, I just cut and remove the wormholes, if they are very sour, I add sugar or old jam. If moderately sour, then sugar-free. Water to the maximum. Soup, 0.7, 1 minute.

Greetings! Again I am with my questions! Is it possible to make jam in our Shteba with a closed valve? According to the recipe, you need to cook over low heat for 3-4 hours. It's scary ... I've never tried it.

[Rosalia]

Rosalia, I read that the girls' jam ran away, but I don't remember exactly how they cooked it.

Eh, sorry. I didn't want to mess around for so many hours))

I cooked jam in the usual cartoon, at my dacha I have one. The jam is wonderful. Probably in Shteba it is necessary to cook with an open valve and somehow without pressure. Can heated 70 gr? Longing with pressure, don't I remember?

In the DD1 model, languor without pressure, the temperature will not be enough, maximum + 88 * C.
To create pressure, a temperature is needed above the boiling point of water (the presence of water itself in the bowl and a closed valve, as a condition).

Girls, I made jam in a pressure cooker, though not at Shtebe. On extinguishing, naturally with a closed valve. 5 minutes. Nothing escaped, nothing clogged. The only caveat, I didn't really like the jam, because during the cooking process, a very large amount of syrup and few berries were formed. It tastes delicious, but the syrup somewhere in a liter jar had to be disposed of.

[Gadgetochca]

Gadgetochca, Larssevsk, The cooking temperature of the syrup jam is 105-107 degrees. The pressure cooker is hermetically sealed and the water does not evaporate. Jam will not work there, but you will get compote or mashed potatoes. You can boil the berries in a pressure cooker with sugar for the first stage, and then boil them down to 105-107 degrees with a thermometer with the lid open in the Frying mode. Or whoever has a gas stove, get the pan and boil it on the stove.
I, recently, made pears with spices and apples with cinnamon, I was satisfied with the concentration in the form of mashed potatoes, I make muffins on these mashed potatoes in winter. And if I need a thicker substance, you can always boil it down to the state of jam later). The only container is consumed more. In general, I was too lazy))

Thank you girls for your answers !!! Already set to cook jam from watermelon peels on the stove. I don't know if it will work out)

[Rosalia]

Rosalia, I cook the jam in a regular slow cooker, not in a pressure cooker.The result is normal, although honestly, there is also more syrup than we would like, but the fact that you can put it in and go away pleases. And I use extra syrup for fruit drinks
P.S. Yes, and we don't really eat jam, I cook only for the disposal of berries, when it doesn't fit anymore, but it's a pity to throw it away

The cooking temperature of the syrup jam is 105-107 degrees.

By the way, at a pressure of 0.3b, Shteba maintains exactly this temperature.
I have never cooked jam in it, even if I cook it at 0.3b - all the same under strict supervision, suddenly, it climbs over the top, floods the insides. Although there shouldn't be a violent boil, the temperature is just right.

[Alex_Fil]

Alex_Fil, with an open valve to evaporate moisture, you still need to know the time. And then you get burnt sugar at the bottom, if you forget. A thermometer on the stove is safer. Or put up with compote and mashed potatoes))

[Foam]

Foam, at Shteba, the countdown starts after reaching the operating parameters, pressure or temperature, depending on the selected mode.
So if you choose 0.3b, the countdown will go after the bowl warms up to 105-107 degrees. And we already set the cooking time according to the recipe.
But with control, especially with a thermometer, of course, it is more reliable.

[Alex_Fil]

Alex_Fil, when the valve is open, the pressure will not gain)) and when it is closed, the moisture from the berries will not disappear anywhere even at 105-107 degrees. The pressure cookers are hermetically sealed and nothing evaporates.
Cooking jam involves the evaporation of excess moisture, and when the water disappears, the sugar syrup begins to thicken to a certain state thinner or thicker, to a "thin thread" or "thick".
Therefore, sloths with pressure cookers need to put up with compote and mashed potatoes or take a thermometer in their hands))
I'm for mashed potatoes))

[Foam]

Foam, you either do not have Shteba, or you did not use 0.3b pressure in it. There is not always a pressure of 0.3, sometimes even the float valve does not rise, especially when dishes with a small amount of water are cooked in this mode. Girls bake biscuits in DD1 for Porridge 0.3, the valve can be opened, closed - it doesn't matter. In Shteba there is no separate pressure sensor for 0.3b, there is only 0.7b. At 0.3b, control is carried out by a thermal sensor under the bowl, upon reaching just the temperature of 107 * C. If there is water in the bowl, there will be steam, pressure will build up, if the dough or thick syrup, it may not be enough, but the temperature will be maintained at about 107 +/- degrees or two.
However, I repeat, I did not cook jam in Shtebe, neither by 0.3, nor by 0.7 bar, I cannot say what will come of it. Let the hostesses try, there is nothing complicated here, but I am indifferent to jam ...

[Alex_Fil]

Alex_Filwhat anyone has can be viewed under a nickname, people indicate their technique.
I have a staff, I used a pressure of 0.3 once when I cooked porridge with milk. The pressure was gaining, the valve was closing)) I know for sure that nothing will work out there by 0.3. Moreover, what happens inside is unknown if someone's pressure does not work or the valve is not closed And how much to cook if the valve does not work or is not closed. Russian roulette.
There was already a lady who made jam, and broke Stebik.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0
And so to advise, what if it will weld if the valve does not work by 0.3 or if the valve is not closed: hi:

[Foam]

FoamYou yourself said that for cooking jam you need a temperature of 105-107 * C. How can something fail at such a temperature if the electronics maintains exactly this temperature in 0.3b mode ...
According to the link, the girl did not specify in what mode she cooked the jam, how the valve stood and whether the lid was closed or heated to a boil without the lid, she just missed the moment of the foam rising. In one thing you are right - you cannot advise without trying it yourself. I am not going to cook jam in Shteba, so the question remains open.

[Alex_Fil]

Alex_Fil, once in a lifetime boil sugar syrup on the stove to a temperature of 120 degrees and you will understand that the temperature of the sensor in the pressure cooker is one thing, and the temperature of the syrup is completely different. the boiling point of water is 100 degrees. if anything))

Quick Strawberry Jam (MB Steba DD1) (Kara)

[Alex_Fil]

Alex_Fil, once in a lifetime boil sugar syrup on the stove to a temperature of 120 degrees and you will understand that the temperature of the sensor in the pressure cooker is one thing, and the temperature of the syrup is completely different. the boiling point of water is 100 degrees. if anything))

I don’t eat sweets, I don’t cook syrup and jam, neither on the stove, nor in a pressure cooker.
I've heard about the boiling point of water. How the thermal sensor works in pressure cookers and multicooker is not for you to explain to me, I disassembled and repaired them more than once, if that))
Let me end with this a completely unnecessary discussion.