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

Girls, where in Ukraine to buy Shteba? Even I look everywhere "out of stock" ...

I also did it with boiled condensed milk

There was nothing for tea. Made the same buns. Since the dough was kneaded according to the full recipe, there was also a small one left on the pie. She baked buns in a staff, and a cake in a princess. It turned out tasty.

I wiped the lid on the inside - the float fell out. I found an iron pin, but no fastening to it.
Now she started Shteba to cook under pressure - the float is thrown out of the nest. As I understand it. that you need to buy a new one and replace. Question: how is this float called correctly? What to watch in the catalog?
Has anyone already had this?

[krysya]

krysyaMost likely you have lost the little silicone ring that slides over the pin from the inside of the lid and holds this float, which locks the lid when you pressurize. Look, lies somewhere. I had this with the first Shtebochka, but I found him. Look in the topic Basic Usage, Questions and Cooking Times in the Steba DD1, DD2 pressure cooker on page 15.

Ladies and gentlemen, advice is needed. Yesterday I decided to cook pea soup, threw in the skeleton and peas. Everything was cooked ok, peas to dust. But there was unexpectedly a lot of time and I turned off what I had started and went to bed. Now we need to cook up ... What program should we turn in to warm up this business? It is also necessary that with the lid open, for I am afraid the peas can burn without stirring. It has turned into mashed potatoes and lies on the bottom or strives to sink and burn. I am grateful for the answers.

[Glass]

Glass, wow, you started something complicated. ((I collect all the pea soup at once - with frying, with meat / sausage / smoked meats and with peas / potatoes (which I almost always forget to put). I turn it on for 0.7 minutes 10- 15 and open in a few hours.

What else are you planning to cook there? If you just boil, adding salt, seasonings or other little things, you don't need to close it - set any mode or Simmering to 105-107 g and wait for it to boil with regular stirring. Otherwise, I also think that the peas may burn. ((Well, under pressure, boiled peas no longer need to be cooked, and only tasteless rags will remain from the meat.

I already understood. Stupid Th .. I pour from sin on further into an ordinary saucepan and cook. It is necessary to throw the frying and chop the sausages, well, and the spices, salt ... Thanks for the recipe, I'll cook as you cook.

[Masinen]

Masinen, Masha, read in Temko for a long time you wrote how you stewed cabbage and set 0.7 Vegetables for 5 minutes. And she wrote that she put not 0.3, but 07 on the machine. I'm going to make cabbage with pork now. What is the best for taste - to do 0.7 or 0.3 (well, of course, after roasting meat, onions and carrots). I can stew the meat beforehand. I'm afraid that the cabbage will give its whole soul from the pressure and stick together into one lump. Probably 0.3 better. And you can mix. Or what do you say? Or which of the girls did, tell me, pliz.

Tanya, cabbage, I suppose you've already eaten? ..
I make cabbage stews regularly. Also with meat or for filling in pies. I only do 0.7 Vegetables for 10 minutes. I never add water, the pressure builds up perfectly. Sometimes, even too much juice is obtained. We like.

[marinastom]

marinastom, Marisha, yes, they have eaten already. Also put Vegetables 0.7, Toko 5 min. The thick parts crunched, so I put out the trosh before my husband came home from work for another 98 degrees (this is my DD2 Shteba). I didn't add water either, and it came out a lot, I have almost no water in Dex 60, it comes out more dry. The valve immediately prevents evaporation. But it’s delicious, I cut a couple of hunting sausages for flavor there into rings half an hour before the end.

Yeah, delicious! We often do it with brisket, right now I'm swallowing drool ...
And I have both Shtebs. I dream of upgrading the first one somehow. The virgins wrote that it is possible, where to find a fee ...

[Ludmila]

Ludmila, I'll write, but by typing it turned out already 5 stages-modes. So this is a bad experience. First, on the Roasting, I threw the meat in sunflower oil to fry it while it was being fried, cut the onion, added it, then threw the carrot into small pieces, also threw it in, then cut the frozen sweet red pepper and added, pepper, spices and turned off the Roasting, put it on the Simmer + 98 degrees, gram 50 I splashed some water just in case, cooked for an hour, I didn't set the time, it was by default, well, then I think that's enough, turned it off, turned it on again. Roasting began to cut the cabbage (not thinly). I threw in some of the cabbage and tomato paste (ideally, of course, tomatoes would be), mixed it, closed the lid obliquely, cut it again, threw it in again, mixed it, salt along the way. Well, like that, the whole roach went into the bowl. Somehow it mixed it up, the cabbage has not yet settled very much, well, as it happened already. Then Vegetables 5 min 0.7 Well, as I wrote above - I did not quite like the thick parts of cabbage, so it was cooked for another hour for Slowing + at 98 degrees. The valve was closed, although it did not block, of course, at this temperature. You can, I think, skip this stage, if before doing this under pressure, not 5 minutes, but 8-10 minutes.
There was a bit too much liquid, and there were too many stages.

Next time I will do this: Roasting meat, onions, carrots + spices. Then - without switching off the Roasting, add pasta, cabbage and salt. And then mix everything and Vegetables for 1.5 hours 0.3. The valve is open. You can open it in an hour, monitor it - is there any more liquid so that it does not burn. As the excess water will evaporate. Yes, and 2 stages will be released, not 5)).

I also have stages, but a little less.
I cut the brisket, if with lard, then I put it in a dry, heated on a Fry, bowl and fry it with a little melting. If the meat is leaner, then, of course, pour oil. Then onions, carrots, poached, then I throw in the cabbage. If there is a lot of cabbage, then in a bowl, after cutting, I mix it with spice salt (I love the Adyghe salt!), If a little, then right in the bowl, and put Vegetables 0.7 for 10 minutes.
It is necessary to try Tanya's algorithm.

[Marina]

Marina, no, Marish, your algorithm is better, but I did it. You can try it according to my idea for the future, that is, like yours, but not Vegetables 10 min 0.7, but Vegetables 1-1.5 hours 0.3. Well, of course, it depends on the cabbage, the young one may be enough for half an hour. here is a plus that you can open the lid and check.

And I have both Shtebs. I dream of upgrading the first one somehow. The virgins wrote that it is possible, where to find a fee ...

I bought at Comfort-Maximum. But she took it by herself. One board (each) cost 1250 for DD2, for DD1, by the way, 1200r. So it's definitely better for the 2nd to buy!))

Tell me, will the stainless steel bowl that comes with the kit be enough? I read it and many people buy another bowl with a non-stick coating, but there is no opportunity to buy it (I do not live in Russia and we don’t sell them).

[Chris]

Chris, a bowl with a non-stick coating is bought for baking, in principle, it is quite possible to do without it, but it is more convenient with it. I have one and the other, I constantly use both. Maybe you can try to order a cup in the online store with delivery, many do so.

[Chris]

Chrisare suitable from many five-liter multicooker. Of course, my dear one is cool, but maybe an analogue will help you out.

Tell me, please, I read recipes for cooking meat-chicken and pre-frying is almost everywhere. Is it possible without him? Here, there is half of the chicken in the freezer, take it, chop potatoes, carrots, put it all together and turn it on. What mode and how much time is better then to set? Will the chicken need to be thawed, or is it possible right away? Do I need to pour water?

[Chris]

Chris, the chicken does not need to be fried, it tastes better with roasting, and so it will be a more dietary dish.
You don't need to defrost the chicken, add everything, salt, a couple of tablespoons of water, the chicken will defrost and give water. I would set the Meat mode, pressure 0.7, time 40-60 minutes.
I have never cooked from frozen meat, but the girls, I know, did. Maybe they will orient better in time

[Chris]

Chris, I have it - chicken from the freezer (pre-cut into pieces) in Shtebu, any vegetables, spices, meat mode 0.7; 20 minutes, the chicken thaws in a saucepan and gives broth, I liked it, I don't fry it beforehand, I don't add oil, I don't pour water either.

Added on Friday 24 Feb 2017 03:43

Chris, about the bowl, I have more stainless steel in use, you can pick it with any spoon, I use Teflon when the stainless steel is busy with food (I don't shift, I leave it in what was being prepared), if you don't fry and bake, then Teflon is not needed ( I did not like baking from a multicooker and rarely fry) although fried can stick in stainless steel, but nothing has stuck to me yet.

[olalukoya]

Thanks everyone for the answers!

olalukoya
20 minutes? Not enough for frozen chicken?

[Chris]

Chris, yes, it seems not, if the pieces are not large, I usually divide everything into parts before putting it in the freezer, so as not to defrost, immediately and quickly in Shteba, and if you like not very cooked meat, but so that softly cooked, then more time for 10-15 min, and the pieces are large, while the time is 40 min + -

Added on Friday 24 Feb 2017 04:10 AM

Chris, but then vegetables can be digested if 40 min.

[Chris]

Chris, yes, here's another, when you put out the programs, then the Staff will dial the temper, the chicken or meat will already begin to thaw, that is, when the pressure turns on, another 20 minutes will pass, the whole cooking process will take 40 minutes somewhere.

Probably, the freezer should be placed at the very bottom, closer to the sensor. So that it cools from the ice and the program does not start ahead of time. Otherwise, warm potatoes will turn on the program very quickly, and above the ice may still be preserved by that moment.

[Bijou]

Bijou, well, yes, I put it on the bottom of the bowl, it thaws faster, I often cook like that, it’s just that Shteba heats up longer and, accordingly, gains pressure. And the result is always good. The pieces do not need to be huge too. Everything is clarified only by experience.
I tried it like this - small pieces of meat that melted a little on Frying, they are fried normally, but a little liquid is released and inside is raw, then everything is how you cook.

I received the apparatus today and, as an experiment, did as I intended - I put half of the whole frozen chicken (small chicken), several potatoes, also whole and carrots in large pieces. Put the "meat" on for 35 minutes. The chicken turned out, for my taste, too soft, I think you can put 30, potatoes in general, like cotton wool (which should be expected), carrots are also soft, but, in principle, tolerable. But, oddly enough, there were people who, on the contrary, liked this softness))

[Chris]

Chris, 15-20 minutes for chicken at 7 bar, will not be boiled, and whole potatoes, today I did it, chicken 780g, cut into 8 pieces.

I cook the chickpeas for 30 minutes, and the meat and chicken are frozen, they cook faster

I watched a video on YouTube where they make rice porridge in Shteba with a pressure of 0.3. There, from the moment of switching on, until the start of the program (the countdown began), 13 minutes passed. We tried it with the same amount of rice and milk, but the time before the start of the program turned out to be 27 minutes and then another 15 minutes the program itself. Why do you think there is such a big difference? This is normal?

Something strange to boil at 03 in 13 minutes. This is a multicooker mode, not a pressure cooker. I always cook porridge only for 07, then I can darken.

It is not always shown correctly on the Internet, you should not be guided by videos. The rice is also different, I soak it for the night for porridge, so that it cooks faster in the morning (I put it for 6 minutes)

I can't post links yet, the video is called "Milk rice porridge in a Steba DD1 ECO pressure cooker". At about 4 minutes, the author speaks of 13 minutes.

According to the description, after the end of the program, the heating should automatically turn on, but how quickly does it turn on? My program has ended, a beep sounded and the pressure cooker went into standby mode (dashes on the display). I waited 2-3 minutes, nothing changed and turned it off. Or do you have to wait longer for the heating to turn on?

According to the description, after the end of the program, the heating should automatically turn on, but how quickly does it turn on?

Do you have an old model? In the new one, on the contrary, it is disabled by default. And it must be turned on manually at the stage of programming the main mode.

Probably new, since the automatic turning on of heating seems to be disabled. How to enable it in advance?

Added:
Everything, already found how to turn on the heating, thanks.

[Chris]

Chrisso maybe you have a yearning+? Click, to what numbers does the temperature set on it?

[Chris]

Chris, so you bought which multicooker? DD1 or DD2 or DD2XL? What was it called when you bought it?

Maybe the manufacturers got tired of climbing into different boilers in order to get control boards, so they began to install all the same ...
It would be good...

And I, in principle, are satisfied that the Heating on the machine turns on, the food continues to languish and it only becomes tastier ...

Multicooker DD1 (bought not in Russia, we do not have DD2 / DD2XL at all), languor + no, only up to 88 degrees. But auto heating is disabled by default, then I'll try to turn it on (after selecting the main program, click on heating, set the parameters and then click Start).

[Chris]

ChrisPerhaps you already have these Shteby with new boards. Try it, write us what and how. It's interesting all the same!

[Masha Ivanova]

Masha Ivanova
I tried it, after selecting the main program and setting it, I pressed the heating button, set the time and temperature there, and then "Start". During the operation, both buttons - "Heating" and "Meat" were lit simultaneously, when "Meat" ended heating started and only the "Heating" button was already on. That's basically it.)

[Chris]

Chris, so it's great! So you have already bought a new, improved version of Stuba DD1. Interestingly, and what are going on in Russia now?

But if you turn on the heating separately, not as a continuation of the main program, then somehow it works strangely. I set it to 70 degrees, at first it warmed up to 90, and then it began to decline. Is that so for everyone?

Yes, everyone. When I pasteurize milk on Heating, I always stir it first, so that the temperature evens out faster.
In general, it is recommended that there are no such temperature quirks, first turn it on with an empty bowl, the bottom will warm up and the sensor will no longer jump like that.
I'm not sure I explained it correctly ...

Today I washed the lid and this is what I found

My lid also burst in the same place and now, somehow strangely, steam comes out of the valve ... Maybe something else has broken inside ... It's a pity very much😢

and now, strangely enough, steam comes out of the valve ...

I'm fine so far. It performs its function.

Good day! Tell me more about the black valve, I have it dangling even under pressure, and at the slightest movement of the valve, even towards the closing side (that is, from the black point a little further clockwise) strong streams of steam with drops of boiling water break out, it seems very dangerous = ((is this all true?

[Michael]

Michael
The black valve is just a weight that plugs the hole in the valve stem with its weight. Any movement relative to the position with a dot, even clockwise or counterclockwise, or simply moving the valve when there is pressure in the bowl, will lead to the release of steam. Such a design. So everyone.

Thank you for the quick response!