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

Shteba's protection from the fool is quite high-quality, the hole is in the bottom.

Yes, thank God that Redber also has no bottom, my milk spilled out onto the table, but it still got under the heating element. In short, there is nothing to play with pots in a dream!

In general, there is no life without a staff! Here you live, use and do not notice what an important role devices play in our life. I here the other day cooked pea soup from soaked peas from 9 to 1 o'clock and the peas were still hard, I even poured soda all the way down the drain for half a day, exhausted so many products. And broths, how am I accustomed to that from any meat in a maximum of half an hour, everything is ready, but sauvid .... I'm afraid of a pressure cooker, she sprinkles now I'm waiting for a new beauty, I count the days until I meet her. Despite the breakdown, I still made sure that nothing could replace it. Moreover, Bijou said that the shell does not fall into one funnel twice

[Jenealis]

Jenealis, I absolutely agree))) but when I thought that the cartoon is just an electric pan and I can't fuck with it

Tell me please. The son bought Shteba. The pots were washed. Cooked porridge - good in structure. But with such a smell - a mixture of plastic and something else. What do you advise ?

[Dimir]

Dimir, Irina, good afternoon! Boil some water with lemon and that's it, it's checked! It is just a "new" smell, it is almost always present.

Irina, thank you very much! Let's do it

Girls, Shtebka has been living with me for a long time, I know all her modes, but I never used a delayed start, well, there was no need for it. And try hunting. I tried it for a couple of minutes, it seemed like it worked, but maybe there are some tricks. enlighten in details. I want to cook cabbage soup by morning. The meat broth is ready.

Today I stewed cabbage in a booth. I rubbed an onion with a giant, chopped cabbage with it, grated carrots on a coarse grater.
I cooked in a Teflon bowl. On the frying mode, I fried onions, carrots and cabbage. She poured some water, added spices, salt and pepper. Vegetables mode 10 minutes. Lacy juicy cabbage is ready!

enlighten in details

Everything is simple here. You put it in, close it, check the valve, choose the program, the time, press the clock and set the time after how much Shteba should start to warm up. Then "start" and leave. I cook this way all the time. In the morning I loaded it, installed it, lunch will be ready at the set time. Or I loaded, for example, pilaf, put it on a delay so that it would leave for a couple of hours later, leave, come, dinner is ready. Or in the evening, at 8 o'clock, put the porridge, set a delay of 6-7 hours, so that the porridge is soaked and the phytic acid goes into a bioavailable form, the porridge is cooked, goes into heating, in the morning - delicious, stewed, healthy porridge.

[Ilmirushka]

Ilmirushka, oh, I will not tell you! I myself did not use the delayed start, and not in one of my slow cookers!

[Linadoc]

Linadoc, thank you like that. I understood everything intuitively. After a two minute trial, I tried to put it on for 5 minutes again and it worked out the same way! Well, since I can't sleep (I'm sick, I sleep at all at random) I decided to cook in the usual way. But now I will definitely use it!
Linadoc, and milk porridge all night standing and boiling in the morning, nothing, not spoil? In the sense that milk cannot turn sour?



optimist, Lenusya, we received the instruction from Linadoc, and in truth there is nothing complicated there, come on now, too! That's the only thing, so I worry about the freshness of the products.I'm afraid to put bread in the morning if I pour milk into the dough.

[Ilmirushka]

Ilmirushka, that's never sour in five years. But! I cook correctly, that is, for water + milk, not pure milk. And most often I take ultra-pasteurized milk. Nothing turns sour, and in the morning the porridge is creamy, stewed, mmmmmmm. As you open it, mix well, beat directly and leave for another 15-20 minutes. It will be airy, tender, creamy, fully assimilated.

[Ilmirushka]

Ilmirushka, no, Ilmir, I'm even afraid to leave the device turned on at night. Especially after the girl here alone showed, as if for no reason at all, the board in Shteba caught fire, at least she didn't have time to leave the house.

[Linadoc]

it is scary to leave the device turned on at night. Especially after the girl here alone showed, as if for no reason at all, the board in Shteba caught fire, at least she didn't have time to leave the house.

Well, yes, I also always think about it, I even turn on the dryer in the morning for the whole day, so that under supervision. My washing machine also closed, I was well at home.
Linadoc, I also cook milk porridge in proportions with water 1 to 4, and put it in a small (2 liters) REDBER pressure cooker in the morning, the porridge turns out ... delicious, like from childhood. It is brewed for 15 minutes, the pressure cooker is gaining pressure very quickly, 3-4 minutes, and + 5-7 minutes to release the pressure. In total, the porridge is ready in 25-26 minutes. Have you compared porridge with different cooking methods? Is there a difference between our cereals?

Compared, of course. I stopped at this option, the proportion of cereals: water with milk 1: 5. I am satisfied with the simplicity, and the benefits, and the taste, and the consistency, and languor, and creaminess. I don't use unsoaked cereals, and stewed porridge is an order of magnitude tastier than pre-cooked one. Therefore, always at night.

stewed porridge is much tastier than quick-cooked porridge. Therefore, always at night.

I will try!

My heating usually starts at 3-3.30 am. So that by 7 in the morning the porridge is already well stewed. This is the most delicious porridge

[Linadoc]

I stopped at this option, the proportion of cereals: water with milk 1: 5. I am satisfied with the simplicity, and the benefits, and the taste, and the consistency, and languor, and creaminess. I don't use unsoaked cereals, and stewed porridge is an order of magnitude tastier than quick-cooked

Linadoc, yeah, I wrote down the proportions And on what mode are we languishing and how long?

[Sveta]

Sveta, she herself languishes on the Heating, into which she herself goes. This is generally a lazy way of cooking tasty and healthy porridge. All I need to do is to fall asleep and pour, and stir in the morning. And another point: if you do it with rice, then the proportions are 1: 6, if only rice. I make cereal mixtures in order to capture all the minerals and trace elements necessary for the younger generation, so I make, for example, a mixture of pearl barley + long-cooked oatmeal + brown (not polished) rice in equal proportions. Then water 2/3 + milk 1/3 = 16 cc and 3 cc (1 cc each) of cereals. Since rice is only 1/3 of the mixture, it is not 15 mstk of liquid, but 16. And butter 30-40 g, I immediately put it, it is immediately heated there, and then male organisms produce what is needed.

Lina, what program and for how long before (!)

Porridge 0.7 10 minutes standard, and if barley, then 15 minutes. Postponement 6-7 hours.

Yeah thanks!
We did it differently. Soaked rolled oats for a long period of cooking 1/4 mst in 3/4 water, for 1.5 hours 93 * and stood until morning. I have a plug-in heating. Hercules is already sooo limp.



In a pot, in a water bath.

Why is it so hard? I make all the milk in a ceramic bowl.

I needed a serving.

[lana light]

lana light, Linadoc, that the head does not cook today - I read it 3 times - you can empty it again about porridge: rose: what then is heated

Girls help with advice.
Is there any dusting on the gray disc under the bowl?
I washed the stains with a melamine sponge yesterday. Today the smell went when I was cooking. Maybe I wiped off some protective coating?
I got 2 ideas: either leave it, or grease it with oil;))))

Julia, leave it that way. The smell will pass.

Julia, leave it that way. The smell will pass.

Thank you

Is there any dusting on the gray disc under the bowl?
I washed the stains with a melamine sponge yesterday. Today the smell went when I was cooking. Maybe I wiped off some protective coating?
I got 2 ideas: either leave it, or grease it with oil;))))

Coverage is present. Really rubbed to the metal? I didn't think it could be erased so easily. And the smell could go when the product was washed out.
Probably oil is not worth it. Cleaned, cleaned, and then oil? It will burn.

Yes, this melamine also burns out.
Let me be considered a slob, but I have long spat on the scrubbing of something that does not come into direct contact with food. The discs of my Steboks and other cartoons, as well as the teflon-coated bowls, are not "virgin" clean outside. But they work great.

Girls, please throw off the link to the topic where Shteba is not gaining pressure (((
Now we will disassemble the valve (

Please tell me how the valve is screwed on? Dead straight? Very very?
Spun washed both cars, in both steam from the valve comes at the start of the program and the pressure is set.
I have already changed the gaskets, and the steam caps are letting through

[Seoul]

Now we will disassemble the valve (

disassemble, there is nothing complicated about it. rinse and reassemble in reverse order.



Seoul, Elena, disassemble both, often the pressure does not build up due to the dirt of the small valve.

What are both? Just started to disassemble the big black one. Understood) The small float also needs to be disassembled



Julia, my husband screwed everything tight
Steam knocks heavily (((Nothing helped (((



So I poured steam from under the lid, front and back. I turned off the program. The valve did not rise. I turned the lid back and forth (not good, I turned it like that) and turned it on again for 5 minutes. The valve rose, the pressure began to build up and at the end of the program the temperature was 114.
Tomorrow I will try to cook. I hope there will be no dancing with tambourines)
Ilmira, thanks for your help

The valve did not rise.

Is the cartoon new or has already worked in its lifetime? There, at the float, over time, the shutter begins to wedge (which we see in the hole when the lid is turned). Usually, this is due to banal pollution - fat and drops that have fallen dry out and movement is hampered even by the float. It is saved by pulling upward with a Chinese stick at the moment when it’s time for him to get up, a sharp clap on the lid from top to bottom (which makes the valve seem to bounce and fall into place), well, or disassembly of the lid and total cleaning of everything.)))

Lena, thanks for the advice))) But today the soup from Shteba had to be transferred to Unit (I slapped the lid a couple of times and lifted the valve with a stick ...
Yesterday everything was cleaned and washed. Today the soup started to boil, condensation appeared on the front and back of the lid. When the lid was lifted, a waterfall just poured from it. Everything around the bowl is in water.
Then I poured water into the second empty bowl and set it for 3 minutes. There was condensation on the lid again, but the valve slammed shut. The temperature at the end was 118, but in a minute it dropped to 109. I don't know, that's all, probably (
And we bought it on August 20, 2016.

I would not be in a hurry to give up ...
I disassemble the covers of both Steboks and periodically wash them radically. Now there are no problems with them, but sometimes the old ring, excuse me, "cancer" and, yes, hovers, not blocked.

The ring is brand new. And how to disassemble the cover, it is necessary to wait for the spouse from work. I won't risk it myself. Unsubscribe if we begin to disassemble.

[Seoul]

I also periodically soak the entire lid, wash it before a new one stands with the valves, well, the ring ... it is at least new, at least old (I have two for different dishes) sometimes when I close it falls out a little from its place, I always check its position and pah-pah. Once there was a story like, Seoul, Elena, you described, began to monitor the position of the ring, it had already changed its color from white to brown, but everything is fine with the cooking processes.

And my Shteba stopped gaining 0.3.
0.7 is gaining, that is, everything is fine with the valves.I haven't read the topic for a long time, has anyone come across this? She is already 5 years old and works well, without downtime.

[Seoul]

Seoul, the ring is still stretched or does not fit into the grooves - it falls out, maybe a new one with some kind of marriage

[Robin bobin]

And my Shteba stopped gaining 0.3.

Robin bobin, Lena, I rarely cook on 03. And, as a rule, the pressure does not build up due to the small amount of liquid.

No, there is enough liquid. I cook milk porridge for 0.3. And in general I like 0.3. So far I have adapted like this: I dial 0.7, turn it off and rearrange it to 0.3. It turns out something in between, I guess.

[Robin bobin]

Robin bobin, Lena, I don't remember exactly, but it seems that the instructions indicate that the valves do not close at pressure 03. Perhaps I am mistaken for forgetfulness. Experts will fix it.

[Ilmirushka]

Ilmirushka, no, I cooked for many years at 0.3. Closed. It does not close on languor and heating.

for many years I cooked by 0.3. Closed.

Now I remember - I'll put buckwheat

The staff is not gaining pressure

Remove and clean the float and the hole for it with a hard sponge. Clean the holes in the float itself. Most often, it is the hole for the float that is all stained, the float sticks and does not rise. And check and tighten both nuts very tightly on the underside of the cover - where is the float and where is the black valve. And the cover is easy to disassemble

[Ilmirushka]

Ilmirushka,: rose: more details, please, about soaking-laundering

[Linadoc]

Linadoc, and it can be connected with electronics? if 0.7 gains, but 0.3 does not.

This may be due to the sensitivity of the pressure sensor. But this is my guess, I have other specialties. And I do not cook at 0.3. I tried it at the very beginning, 5 years ago, was not impressed, did not cook anymore.