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

Is it in the staff 1: 4? And then I have already looked everywhere, on different forums, girls in pressure cookers cook almost 1: 1, that's why I'm asking, so as not to be mistaken. There are a lot of different recipes both in fast carts and simply in multicooker. I am interested in the proportions in the pressure cooker.

Len, I did not write about the pressure cooker, as about the regime, but simply in the bowl if you cook. Risotto requires constant stirring, you cannot leave it, otherwise it will no longer be risotto, IMHO, but a la risotto. Take your time, cook it right, it will take you 18-20 minutes, but you will be rewarded with taste and consistency, and let those girls eat their pressure cooker "risotto".
Well, not everything can be cooked in a pressure cooker, if you want to achieve a result closer to the ideal :) instead of risotto, you will get rice porridge at the exit, no matter what the right rice you take, even carnaroli, even vialone nano
Sorry if it didn't help)

Svetochka, thank you, I already understood, after reading many recipes, that risotto is constantly interfered, liquid is added in portions so that it is absorbed by the rice. I have already cooked in Shbeba now. It seems to have turned out a la risotto with mushrooms, the taste is wonderful. Then I'll try to make a real risotto

1: 1 cook regular crumbly rice.
And risotto is rice porridge in Italian and the rice goes there round. A round is cooked 1: 4

Thank you, Masha, I have already done it now, There was a little lack of liquid (I decided to do it on average 1: 2). But everything turned out great, both taste and consistency. I made porridge on the program for 10 minutes at high pressure, then stood on heating (the pressure was released). Pre-fried onions and mushrooms and fried rice a little with them. I have nothing to compare with, but really liked it

I cooked broccoli yesterday. I bought a fresh head of cabbage. Disassembled into inflorescences, and on Ooschi, 0.7, 5 minutes.
At the exit - the color of childish surprise with a disbak, a light touch with a fork turns the pieces into mashed potatoes.
Now I repeat. pressure 0.3. 2 minutes))
But the thought is wandering in my head that broccoli, like fine oatmeal, requires manual cooking. I'll check it in a minute.

Apd. 1 minute would be enough for small inflorescences. The big ones came out well. Slightly lost color, but not criminally.

I cooked broccoli yesterday. I bought a fresh head of cabbage. Disassembled into inflorescences, and on Ooschi, 0.7, 5 minutes.
At the exit - the color of childish surprise with a disbak, a light touch with a fork turns the pieces into mashed potatoes.
Now I repeat. pressure 0.3. 2 minutes))
But the thought is wandering in my head that broccoli, like fine oatmeal, requires manual cooking. I'll check it in a minute.

Laughed)))
We are waiting for the report
She continues to cook until you open the lid. After how many minutes did you release the pressure and open it?
I love our experiments so much !!!

Laughed)))
We are waiting for the report
She continues to cook until you open the lid. After how many minutes did you release the pressure and open it?
I love our experiments so much !!!

Yes, I didn't open it for 5 minutes yesterday.
Today I blew off steam at once.
The child ate (and yesterday's too, I was amazed). But he loves broccoli in any form, even strange, given that he does not eat vegetables and fruits at all, with the exception of potatoes (only fried), cabbage (any), cucumbers and zucchini pancakes))). These are the food oddities.

Today's turned out better. But next time I'll put it on for a minute, or 2-3 times, but pour boiling water into the bowl. I also want to keep the color.

Here is a photo report on risotto with mushrooms.I cooked for the first time, do not judge strictly

Here is a photo report on risotto with mushrooms. Cooking for the first time, do not judge strictly

Lenochka, beauty !!! And the very combination of rice with mushrooms is super! Try adding more liquid or make a classic risotto and you will build from it. Forgive me if I offend with such comments I didn't want to, I just really love risotto of the correct consistency, it's something magical, silk-creamy

I really love risotto of the right consistency, it's something magical, silk-creamy

Svetochka, PLEASE teach us how to cook risotto of the correct consistency. Well, I really want to fill my hand and learn how to cook a classic risotto in Stebe. And you, as I understand it, are an expert in this matter. There will be time, give a master class. Or maybe someone else can?

Svetochka, PLEASE teach us how to cook risotto of the correct consistency. Well, I really want to fill my hand and learn how to cook a classic risotto in Stebe. And you, as I understand it, are an expert in this matter. There will be time, give a master class. Or maybe someone else can?

Larissa, you are driving me into paint, I am not an expert, I just love him very much and I often cook, but on the stove. We must try it in Shtebe too. If you want, I can just write in detail how I do it, without photos, and in a couple of days with photos. And in Shtebe, of course

I am not an expert, I just love him very much and cook often, but on the stove.

Sveta, you know how on the stove - this is half the battle, and I only can eat while:. Please write your suggestions - how would you, in your opinion, prepare risotto in Shteba, and then, when there is time, back it up with a recipe and a photo

I cooked broccoli yesterday. I bought a fresh head of cabbage. Disassembled into inflorescences, and on Ooschi, 0.7, 5 minutes.
At the exit - the color of childish surprise with a disbak, a light touch with a fork turns the pieces into mashed potatoes.
Now I repeat. pressure 0.3. 2 minutes))
But the thought is wandering in my head that broccoli, like fine oatmeal, requires manual cooking. I'll check it in a minute.

Apd. 1 minute would be enough for small inflorescences. The big ones came out well. Slightly lost color, but not criminally.

Svetlana, today I tried to make vegetables for squash caviar. After 5 minutes on the program Zucchini vegetables were ALMOST ready, the onion (whole) was hard, the carrots too. So I added 0.3 for another 7 minutes, then everything was ready. How so? Why is there such a time difference? Did you add water? and in what bowl did you do it? Are the inflorescences large? Maybe my pieces are large - zucchini in 3 parts, a whole onion.

Hurrah! Congratulations to everyone on independence from "other multicooker"!

I join! At last! And today we have pea soup with smoked shank! The recipe is standard, the seasoning is dry basil + lavrushka. The cooking speed of peas is a record one, in my opinion! Without soaking, half an hour of peas boiled into jelly! : nyam: And for some reason I always want to eat this soup with a wooden spoon from a ceramic bowl

[Girls]

Girls, is there anyone in the subject now, tell me how to cook oatmeal? The millet according to Maria's recipe turned out to be fabulous, but I did not find the oatmeal recipe ...
Boil and leave to languish, or just simmer, or boil something like millet? I don't really want to experiment with my husband's breakfast.

[Girls]

Girls, is there anyone in the subject now, tell me how to cook oatmeal? The millet according to Maria's recipe turned out to be fabulous, but I did not find the oatmeal recipe ...
Boil and leave to languish, or just simmer, or boil something like millet? I don't really want to experiment with my husband's breakfast.

Goodnight! I cooked all the cereals that I cooked in Shteba only on languishing, without preliminary cooking: rice, millet, corn, whole oatmeal, it turned out perfectly. Maintain the usual proportions for rolled oats - 1: 3, and set it to languish at 80-85 degrees too. I usually put it at night.The husband will be happy :) and take long-cooking cereals, this has already been discussed here.

Goodnight! I cooked all the cereals that I cooked in Shteba only on languishing, without preliminary cooking: rice, millet, corn, whole oatmeal, it turned out perfectly. Maintain the usual proportions for rolled oats - 1: 3, and set it to languish at 80-85 degrees too. I usually put it at night. The husband will be happy :) and take long-cooking cereals, this has already been discussed here.

I cook oatmeal for children in the morning for 7-10 minutes. I cook in water proportions of about 1 * 4. But they eat my thin porridge better

And I have a question !!!
When languishing, the small valve should rise and the roof should be blocked?

And I have a question !!!
When languishing, the small valve should rise and the roof should be blocked?

No, nothing happens to the valve when I am languishing, I can open the lid at any time.

Yul, of course, everyone has their favorite proportions, but the same HUSBAND, not a kid, you can't feed him with liquid porridge (mine for sure)

Then the meat to him there And we also love the ossyanku in a bite with a boiled egg and a roll to spread with butter and bite everything at once. Soooo delicious

P / S I'll feed the boys tomorrow morning.

Lena, tell us tomorrow if you like stewed porridge

Sveta, the porridge turned out super! Real jam!
I put the oatmeal for 6 hours on simmering for 6 hours, opened it after five and a half hours: the porridge was ready, a pleasant tender texture, quite appetizing in appearance (as far as possible for oatmeal) and very tasty! The husband really liked it, and the baby was eating by both cheeks

Cook oatmeal 1: 3 pressure 0.3 time 7 minutes (approximately)

For some reason I don't use delayed start, neither in cartoons, nor in HP. Therefore, I bought a Shtebochka without a watch)

So I don't like a delayed start, so I bet on languor :)

Girls, somewhere I saw a topic about green peas, I want to cook soup, I don't know how long it takes (I have halves). Prompt

Today I cooked chicken broth for the first time, from half a chicken, set the time to 15 minutes. for Soup, the chicken was completely cooked, when I opened it, there was no foam at all
And again I baked charlotte on Kas, despite the fact that the bottom burns here, I liked it more on Kas than on Roast, but in less than 30 minutes. does not work in any way, even after 25 minutes. it's still raw ...

I drank coffee, turned everyone out of the kitchen, the youngest asked for help-servants, let's go for the first time in the Staff of risotto! Eh, it's scary, the temperature is not regulated
Wait with a report

I did it yesterday, only without wine. 1 to 4 the porridge turned out to be quite thick. But my pressure self-release was, probably, another 40 minutes after cooking. I think it's better to force it down.
Corrected with butter))))

Done!

And to better see the consistency

And today I just cooked corn.



Suddenly it will be useful to someone. Steamed, Vegetables mode, 25 minutes. The result is excellent.

[Yoghurt maker Steba JM1]

Girls, but still appeared on sale Yoghurt maker Steba JM1 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=300498.new#new

Today I finally received the long-awaited cartoon, I even ordered two, because after my advertisement I was asked to buy! Took it with a timer.
He began to cook lemon. I set the soup program with 0.7 pressure and set it for 30 minutes, closed the valve and turned it on. At first I did not understand whether it was working or not, Shteba stood and showed 30 minutes. I began to wait for the pressure to rise and the countdown of minutes, but for some reason this did not happen. At some point in time, steam came out of the lid on the front side of the pressure cooker, then it stopped and after 20 minutes. the soup indicator began to flash, while the same 30 minutes were shown.
I did not hear any signal about the end of the program, the timer did not begin to show the countdown. I pressed the stop, and I automatically began to relieve pressure through the valve.
Why didn't I start the countdown, should there be steam from under the lid, albeit for a short time, why did the soup indicator start blinking after 20 minutes, and not after 30 minutes, in general, what am I doing wrong?
PS: It is strange that for some reason the valve did not retract, and I could lift it during the entire preparation, that is, it continued to dangle. But apparently he is my worker, because I heard the boiling of water in the cartoon, but I did not hear how the air was vented from the valve.
After stopping, I tried to manually bleed off a little, there was a strong hiss, returned it back and left it to bleed off automatically.

At my first use, everything was boiling too, but the valve did not close and steam came out slightly from under the cover in front. I turned it off, opened the lid and straightened the silicone ring (carefully, very hot!), Put the soup program on again, after a minute the valve closed and the program time began to count down. Try to check the ring, it should fit snugly around the perimeter. Now my ring fits well, the temperature must have crouched ...
And yet, the valve that closes is not the "valve", but the one next to it, a small one, you just can't open it ...

Man, first of all, I congratulate you from the bottom of my heart. Everyone was excited about your adventures. Secondly, after my old pressure cooker, at first I had a feeling that Shteba was not working. As much as she is quiet, compared to others. Thirdly, if pressure is not built up and steam comes out from under the lid in the "soup" mode, then the matter is in the tightness of the lid closure. It is necessary to check the correct installation of the silicone ring. Reinstall it again, carefully close the lid, check the valve rotation to the "closed" position and try again. There will be silence for about 15 minutes (pressure build-up process), then the display with pressure will light up and the countdown will start. Good luck!

Everything turns out to be simpler. The first time when the pressure got up, the soup indicator began to flash ... I thought there was some kind of glitch and turned it off ... in general, I just did not wait for the countdown ... The only thing is not clear why I have had such a long pressure typed - 20 minutes?
Now the countdown is running, but there is a hiss from the valve.

This is normal?

PS: For some reason, the steam from under the cover from the front part stopped going by itself ... Perhaps this is somehow connected with pressure.

it turns out that these are two valves?
PS: It's just that the instructions say that this valve is a valve.

The pimp, through which a short-term release of steam occurs, is a float that locks the lid when pressure is accumulated, locks it. When you close the lid to the second arrow, a curtain crawls out over the float, and by steam pressure this float lifts up, it does not allow the curtain to close, and, accordingly, does not allow the lid to open. I wrote confusedly, but such a protection system works like that. And the main valve is the valve that turns back and forth, through which pressure is released. When the pressure has dropped, the float itself falls down, we can already turn the lid clockwise, the curtain closes freely, the lid opens.
The poem turned out straight

[I still do not understand, all the external black plastic of the lid does not lie tightly around the perimeter, or is it just me in one place bending?]

I still do not understand, all the external black plastic of the lid does not lie tightly around the perimeter, or is it just me in one place bending?

I do not fit snugly only in front of the back of the lid. At first I thought that the plastic had gone away due to the fact that at the beginning of the use of the unit, steam was etched from under the lid. This does not affect the operation of the pressure cooker.

Everything turns out to be simpler. The first time when the pressure was built up, the soup indicator began to flash ... I just did not wait for the countdown ... The only thing is not clear why it took me so long to gain pressure - 20 minutes?
Now the countdown is running, but there is a hiss from the valve.

This is normal?

PS: For some reason, the steam from under the cover from the front part stopped going by itself ... Perhaps this is somehow connected with pressure.

20 minutes for pressure build-up is normal. The colder the raw materials and the water you add, the longer the pressure builds up. Even 30 minutes happens. Pour boiling water into a glass - it will instantly pick up (when steaming, for example).

In general, I was lucky with Shteba, it turned out to be some kind of problem-free, no scratches on the bowl, no extra steam from where it was not needed, no troubles with the ring, I hope that everything will work out for you, and you will make friends with your quick-love. She is a good one, really a helper.

Girls (and men, sorry, too), good evening!
Persuade or dissuade me to buy your beloved Shteba.
I'm looking. I was more inclined towards Brand 6051, but then by chance here on the forums I just read positive reviews about Shteba. Bribes, of course, even now the action on Ozone, for 4761 rubles, immediately with additional. bowl - lyapota.
Only now they say that of the minuses of Shteba, she bakes badly. Bake the pies, of course. I didn't plan in it, but I really like casseroles, it could be a charlotte or something like that, a manna, a cottage cheese casserole. maybe it's true and it's not so important to do it here, you can in the oven. I have a Ves electric grill - I tried to make a casserole in it a couple of times, I didn't like it, I threw it and bake in the oven.
I know. that Tanyulya has both Brand and Shteba. Maybe someone else has both that, and that, share your opinion, please!

Man, can you take a picture of the bulging plastic on the lid? And then change through your beloved Ozone ... What if everything is fine there?

Girls (and men, sorry, too), good evening!
Persuade or dissuade me to buy your beloved Shteba.

I only have Shteba, so advising in such a matter is not very easy). I think that in any case you will be satisfied - both Shteba and Brand 6051 are excellent multicooker. If baked goods and casseroles are important to you, then maybe Brand is better. Because Shteba also bakes, of course, but you need to adapt to it a little. Casseroles can be steamed in silicone. As for baking, I'll tell you this - my old very nasty cartoon baked the same as Shteba. But against the background of her general ugliness, it irritated me. And Shteba gives so much positive that I don't notice it.
So Shteba is just clever. And she's prettier than Brand, more original.
So if you want to be cheaper, then Shteba is better. And two bowls are very convenient. And they also say that in Brand not everyone is happy with the bowl - the bottom of the cell somehow behaves differently. And the bowls of the bowl are both excellent, only if the non-stick comes without marriage.

Can you please tell me, can you vary everything in Shteba, both pressure and temperature in all modes? You can cook without a lid to fry - this is understandable, but with a closed lid, but without pressure, like a slow cooker, can you cook?

Here are the data on the protruding plastic cover:

The temperature can be set manually in the modes without pressure - simmering, heating.
For pressure programs, you can choose between 0.7 and 0.3. This second option - 0.3 - this is the soft, conditionally multi-cooker mode - for stewing vegetables, for products that do not require deep long-term processing.
At this pressure, 0.3. Tanya says she made a perfect porridge.

helgoncha, I do not have Brand 6051, but in my humble opinion a stainless steel bowl gives Stebe a huge plus. It is not killable and is suitable for almost all dishes except baked goods. The safest bowl cover is none. Cuckoo and I have a stainless steel bowl, I use it all the time. And I fell for Shtebu precisely because of the presence of this bowl. Well, I do not like Teflon, no matter how wonderful it is. The pressure cooker bakes normally, only you need to adapt to this mode. On Saturday, I baked honey cake again, set the time for 23 minutes on Roasting and then stood for 15 minutes on heating. Nothing burned at all, the bottom came out gorgeous. The choice is yours!

I have almost the same:

And it also does not snap into place, as if there is nothing to catch on.

Now I examined my lid, I have the same thing as in the photo from Man, I pressed it there, the plastic clicked and pressed tightly, removed my finger and it came off again. Is this really a marriage? So, in general, it works great, no complaints ...

I looked, I have a feeling that, apart from the decorative function, this plastic bezel does not bear any other.

Man, there is a decorative cover on the lid, it does not affect the operation of the pressure cooker itself. Secondly, I just looked at my lid, this overlay can be bent and there are no latches, so do not invent it.This bezel is soft plastic and can be pulled and pressed.
So there is no need to arrange confusion. You and ozone was bad until he brought Steba.
I advise you to enjoy your new device, and not look for and find fault with trifles)))

[And so, EVERYONE is full - they constantly produce equipment - we constantly buy equipment !!!]

PS: By the way, another extra came to me from the UK. gar. coupon from Ozone ... that is, I have 2 gar. coupon ... Why two, I did not understand ... the courier told me that it was supposedly an extended warranty from Ozone, but I still did not understand what it gives. Perhaps some risks under the guarantee are taken by Ozone. If so, maybe this will help you.

The warranty from the manufacturer-supplier is included in the price of the goods and is almost 1 year everywhere, it includes the repair of those parts of the product that are declared in the warranty card of the instruction.

Now sellers have begun to issue such "extended" warranty cards for 2-3 years, but the buyer has to pay extra for them. The warranty is valid from the date of purchase and thus covers the manufacturer's warranty period.
They promise that with such a coupon you need to contact the seller, and he takes over the functions of repair, up to the replacement of goods, the return of the full cost of the goods and showdowns with the manufacturer.

I cannot know how it will look in practice, I have not encountered it. But I issued such a guarantee for a new computer, it seemed to me that the cost of the guarantee is acceptable in relation to the cost of an expensive computer, moreover, a new one, when I can go directly to the store near my house, rather than drag the computer to Moscow for disassembly.

And another thing.
Today is SO MUCH !!!! manufacturers of various household, computer and other other equipment, which is NOT PROFITABLE for manufacturers !!! produce high-quality equipment, otherwise they will all be left without work. And so, EVERYONE is full - they constantly produce equipment - we constantly buy equipment !!!
Every 1-3 years, a NEW DISPOSABLE equipment appears again, which is practically beyond repair, or it simply does not make sense to make repairs due to the fact that repairs are at a price comparable to buying new equipment and it makes sense to buy a new device, and not to repair it

Yes, as it cools, the temperature drops. Well, the readings are changing))

Can you turn off the heating function in advance?

I have almost the same:

And it also does not snap into place, as if there is nothing to catch on.

And I also, if it had not been shown, I would not have attached importance. It seems to me that everyone has this, this sidewall does not fit snugly, I looked from the opposite side, too, you can "protrude". I don’t bother, it doesn’t affect the cooking process, for me it’s purely decor. From the outside, everything looks perfect. If you look closely, you can find so many things ... scuffs, scratches, rustling ... I found so many things on all my kitchen gadgets ... It's just that some do not attach importance and do not look closely, the main thing is that the device regularly performed its functions. I, too, used to find fault with everything, I tried to run to change everything, but my husband gradually weaned from this