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

And I did not know about CSN or Yulmart, where else can you see the markdown? Wherever I look, there is no markdown anywhere

[Bubuka]

Bubuka, so it is not always the case. At Ozone, there are also markdowns from time to time. In Citylink. In a refrigerator. In Onlinetrade. In short, I come across many stores. Sometimes this is a separate section, sometimes right on the product page it says "there is the same, but discounted".

sometimes right on the product page it says "is the same, but discounted."

Yes, yes, a discounted product came out to me when I was looking at a new multicooker, but I want to say that in CSN, when the catalog of the main page at the very bottom of the promotion and discounted goods is open.

Thank you, I will monitor)

Marina, can you replace the handle? For me, both from dd1 and dd2 with chips - they flew from the table.

Light, I don't know ...
They sent me a complete plastic part, I changed it and that's it ...
I'll try to look for what I changed, in my opinion, I didn't throw it away ... If I find it, I'll write in a personal ...



Oh, I beg your pardon !!! They sent me without a handle, only the "lid" part ...

Girls, my head doesn't work from the word at all
Nursing woman is horror;)
Teach pzhst! Is there a difference in temperature on different programs?
I only use heating porridge, meat. I don't like it when a couple of squeaks!
I cook almost everything with steam, similar to a double boiler and a milk cooker.
I cook porridge this way, vegetables and stuffed peppers, potatoes in their skins. Even a casserole.
Today I stuffed the peppers with carrots and I want to quickly cook them, they are frozen. How to find out on which mode how long they will cook? I usually put everything on porridge for 20 minutes

[Sikorka]

Sikorka, Yul, I did not compare the programs in terms of temperature, but it seems to me that peppers with carrots will cook quickly, even from a frozen state. I would put on Vegetables 0.7 for a maximum of 10 minutes.
20 minutes is for stuffed with meat, and even then you can put 15 on Meat 0.7.
I only cooked chicken thighs and pork from frozen. Cooking in the same way as fresh meat

[Sikorka]

Sikorka, Yul, I did not compare the programs in terms of temperature, but it seems to me that peppers with carrots will cook quickly, even from a frozen state. I would put on Vegetables 0.7 for a maximum of 10 minutes.
20 minutes is for stuffed with meat, and even then you can put 15 on Meat 0.7.
I only cooked chicken thighs and pork from frozen. Cooking in the same way as fresh meat

Thank you
I made potatoes on porridge in their uniform
15 was crude, although not large

[Yulia]

Yulia, why use the porridge program for vegetables? I always use the appropriate programs, vegetables on vegetables, meat on meat ... porridge on porridge.

Girls, question:
In what mode and how long should you cook soup, for example, rice with one tab?
I began to actively cook soup, I spent 15 minutes in the soup, everything is boiled into porridge, well, except for potatoes. In general, it seemed that the soup regime was generally some kind of aggressive.

[optimist]

optimist, put one minute. The pea is cooked in 15 minutes.

[optimist]

optimist, the modes are all the same - if there is the same pressure, it means the same temperature. Then why should they be different? We only have time for freedom of action.

For "15 minutes and stand" even dry peas are boiled out, let alone rice.)) So either put very little time, or choose low pressure, or cook with the lid open. Rice in water is quick grits.

optimist, put it on for a minute.

Yes, I also wrote it, then erased it.))
But then do not open it right away, but let it stand for at least 7-10 minutes.

I began to actively cook soup, I spent 15 minutes in the soup, everything is boiled into porridge, well, except for potatoes.

If you, like me, like to lay everything for the soup right away, including raw meat, and you want the meat to cook and the rice does not boil down into porridge, take parboiled rice. It takes longer to cook and retains its shape better. For 20-30 minutes on the "Soup" program, it will remain in separate grains. At least that's how it works in my Staff.

[Twig]

Twig, Bijou, but what about meat? Pre-cook?

[optimist]

Yes, I also wrote it, then erased it.))
But then do not open it right away, but let it stand for at least 7-10 minutes.

Well, of course, wait until she bleeds off the steam.
optimist, in peas, the meat has time to cook in 15 minutes. And peas without dancing and soaking.
If you take the fillet and cut into cubes, then it will cook in a minute. But I'm not a fan of multicooker soups. Pea only. Because it's fast and not stressful.

But I'm not a fan of multicooker soups.

Well, here I am, it seems, not a fan.
And about meat in pieces, such meat will not go. I prefer pork ribs in soup.

Then you need to cook in two steps - first, the meat with spices, and then add rice.

My husband loves borscht from shteba. I do vegetable overcooking, meat on the bones, or meat ribs, always frozen, I also fry a little so that they grab onto the top. Then there will be no foam. I put everything else, pour boiling water and under pressure for 1 minute. Then the pressure either goes down by itself, or after 20 minutes I go down forcibly.
Rice soup is the same. Parboiled rice.

I do vegetable overcooking, meat on the bones, or meat ribs, always frozen, I also fry a little so that they grab onto the top. Then there will be no foam. I put everything else, pour boiling water and under pressure for 1 minute.

When you do this, you seal all extractives in the meat. As a result, the meat is tasty, but the broth is not. However, this is not very important for borscht, there is already a lot of taste there.
But my family loves soups with rich broths, and to do this, you need to defrost the meat and pour it over with cold water. And in Shteba's case, either cook the broth separately and then fill it up quickly, or put everything together, but cook for 20-30 minutes under pressure.
I had fun in every way, now I cook the broth separately, and a whole pot and very strong. In order to freeze a part for the next soup and then dilute before use.
And most often I make a stew in a steak, spread it in portions - for one soup - and freeze it. Mine also love the meat in the soup, but it's so tasty and there is a lot of it

I always cook the broth first, and then I throw in the rest. This way it takes 25 minutes for soups, 15 minutes for broth for prog. "meat", then soup for 10 minutes, and + a little time to relieve pressure.

And in Shteba's case, either cook the broth separately and then fill it up quickly, or put everything together, but cook for 20-30 minutes under pressure.

Is this about normal meat? I mean, beef with bone. Because a store-bought chicken (if it is not a 4 kilo soup chicken) has time to cook almost faster than potatoes. If I add chicken to the pea soup, then the meat crumbles into fibers in the mouth, the winglet into its component parts and even the bones are soft.))

For I, like the Sprig, cook in Shteba exclusively pea soups with smoked ribs.

Exactly, the next one needs to be stirred up, I dug up the ribs in the freezer.))

When you do this, you seal all extractives in the meat. As a result, the meat is tasty, but the broth is not. However, this is not very important for borscht, there is already a lot of taste there.

Well, this is if the meat is brought to readiness. And if you grab a little from above, and not fry until tender, then the broth is rich. In the same way, I just cook broths.

Is this about normal meat?

Beef with bone. Well, or an Indian wing.Sometimes it is even harsh, or maybe my Shtebka is naughty.

Well, this is if the meat is brought to readiness. And if you grab a little from above, and not fry until tender, then the broth is rich. In the same way, I just cook broths.

No, it's not even about the readiness of the meat here. And in the water temperature. We want a delicious broth - fill it with cold water. We want tasty meat - pour boiling water. It was Galya who taught us this at the culinary school, but I knew before that. But I used to think that these are trifles, imperceptibly in the finished dish. But when I tried both on purpose, yes, there is a difference.

No, it's not even about the readiness of the meat here. And in the water temperature. We want a delicious broth - fill it with cold water. We want tasty meat - pour boiling water. It was Galya who taught us this at the culinary school, but I knew it before. But I used to think that these are trifles, imperceptibly in the finished dish. But when I tried both on purpose, yes, there is a difference.

I read about it. I pour boiling water only if I pre-fry the vegetables in the same saucepan. I pour hot water into a hot bowl so that the bowl cover does not deteriorate. If I just boil broth and put all the products cold, then pour cold water. And yet, yes, I get a tasty broth)) But then I remove the foam after releasing the pressure already.
Ksyushka-Blyushka has a broth recipe, where vegetables must be fried at the beginning. In this case, pour boiling water.

I pour hot water into a hot bowl so that the bowl cover does not deteriorate.

I agree, this is sacred!

The girls who took apart the lid are difficult, aren't they? I followed the link in the first post - the photos are not displayed there. In my lid, something dangles and rolls if you shake it. I want to know what to put in place) If I take it apart, can I return it?

I want to know what and put in place)

It won't work.)) These are plastic tubes flying off through which the screws are passed. If I remember correctly three years ago, the disassembly. Also, this rumble did not give rest and the husband made out.
You can't attach them back, they threw out the whole business. As it worked, it works.

by the link in the first post - photos are not displayed there

Here there are some pictures of the parsing of the cover and a conversation about it
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278949.4880

Girls, how do you cook steamed rice in Stebka? What proportions and timing? I recently began to buy only such rice, but I still cannot achieve ideal, as is the case with ordinary rice. It is somehow tough and tasteless. Is the rice program not enough for him yet? Or do you need more water? Cooked in a 1: 1.1 ratio as usual ....

It won't work.)) These are plastic tubes flying off through which the screws are passed. If I remember correctly three years ago, the disassembly. Also, this rumble did not give rest and the husband made out.
You can't attach them back, they threw out the whole business. As it worked, it works.

I had everything there long ago, flew away, the Shtebka in the very first released batch was bought. And recently the plastic burst and fell apart in parts in the place where the recess for the black rotating valve. As a result, the valve itself did not sit normally. The husband made a nozzle there from other plastic, so that it would rise according to the level. But something is not right to see, because the lid under pressure passes steam from the front. So I think, whether all this plastic should be changed, but most likely the entire cover needs to be replaced, but it is not cheap.

So I think, whether all this plastic should be changed, but most likely the entire cover needs to be replaced, but it is not cheap.

And where are the covers sold?

You can't attach them back, they threw out the whole business. As it worked, it works.

Oh thanks! Then I will not disturb .. Let it be

[Qsu]

I got there a long time ago

Just about, then, when disassembling, a lot seemed strange. Including these tiny little pins flying off.The cover works under pressure, the space between the layers "breathes" under load. And suddenly, for an emphasis - fragile plastic.

In general, the plastic is fragile on the lid, IMHO. Did they feel sorry for plasticizers for that kind of money, or what? And then people get cracked almost from the first applications. ((Buy, our dear customers, new caps, welcome! At the price of a new pressure cooker of another brand.

I "feel good", my first Shteba burned out (at night at rest, moreover), so the backup cover formed by itself.)))) Only it closes differently, with some difficulty.

Qsu, yeah, it works - don't touch it! (c)
There, when parsing from the most useful, clean the valve from fat. The one with the float. If forced release of pressure is practiced, then this plate inside gets dirty very noticeably. So just postpone this analysis until later, so that in one shot, so to speak ...

I am "good", my first Shteba burned out (at night at rest, moreover),

Len, how is that? Was it plugged in or what ?? I'm also afraid of all this ((

[Antonovka]

Antonovka, well, yes, as usual. All appliances in the house live on standby. And only the only Shteba in the morning started a panic with her squeak. The husband was the first to go into the kitchen and pulled it out so that he wouldn't scream - he thought if the timer was there or something (my induction constantly works on the timer and yells for a minute and a half after the end). I turn it on during the day - but it beeps and does not work.

Reliable "German" quality, so there.))
This is not a Panasonic-18 for you, which went to the second ten.)) In the spring, for three kopecks, I bought a small Panas to play with, which is 10. And he turned on the second or third cooking. The Internet sentenced to the service and only one review was about the fact that such an error code appeared after it was uploaded. Well, I pulled mine out and shoved it away to dry. The other day I remembered, got it, it works.

[s-t]

Girls, don't buy assembled caps, it's expensive and unnecessary!
Sign up with s-t, he will help to buy only the plastic part for a penny. More expensive shipping, but still much cheaper than a complete cover!

[marinastom]

marinastom, thanks for the advice!




Bijou, I also have Panasonic18, has been plowing for a number of years TTT. But now I use it only for cooking pilaf and buckwheat, since I switched completely to oven baking, but no, I forgot about the manna - in P18 it turns out unbeatable!

[optimist]

optimist, for how many years I have been here in the subject admiring baked milk from Shteba, for so many years I sigh and ... my hand itself pours milk for fermented baked milk into Panasonic. There is such a color, such a crust, such a flavor!

'

Girls, how do you cook steamed rice in Stebka? What proportions and timing? I recently began to buy only such rice, but I still cannot achieve ideal, as is the case with ordinary rice. It is somehow tough and tasteless. Is the rice program not enough for him yet? Or do you need more water? Cooked in a 1: 1.1 ratio as usual ....

I put in a saucepan in the proportion of rice - water 1: 1.5, porridge mode, pressure 0.3 15 minutes

I am "good", my first Shteba burned out (at night, at rest, moreover)

the same story, and with the second staff. The first worked for a year and a half without any complaints, and one fine night began to smoke. Fortunately, we were at home. And the other day her friend is 8 months old in the same way, cooked porridge and died with dark stinking smoke. The husband looked at some kind of garbage burned out and the board was all melted. With this, my love for Stebe was gone. When one can be understood, and two is already a diagnosis: ((I'm waiting for a new cartoon ... but not for the staff for sure. It's a pity the cartoon is excellent, but the jamb, what is the reason for the mystery ... As a safety net. Do not leave the cartoon included in the outlet

Do not leave the multicolor plugged in

I never leave any electrical appliances in sockets, well, except for TVs, although you also need to turn off, but "a habit from above is given to us ..."

Good evening!) Girls, tell me which multicooker bowls from Shteba are suitable for? So that they do not stand idle. She never repaired her Shtebochka, there are still no boards available

[Bubuka]

Bubuka, and where did you go about the fee? and how much does it cost?
Just for every fireman, I ask this if mine is suddenly covered. Is it easier to buy or order a new board?

you can buy used for a couple of thousand for spare parts)))

[before]

you can buy used for a couple of thousand for spare parts)))

And it is desirable to do it more before breakdowns.)) So, Biju was bought for such reasons: a food processor (what if I break off my ear?), Princess-1 (what if the heating element burns out?), a sandwich maker Moulinex (suddenly the first one breaks?), a washing vacuum cleaner Wax (where am I a pump I'll take it if anything, because there is no service in the city), a new iron (the old one is twelve years old!), a Mille vacuum cleaner (for the same reasons), a Panasonic bread machine (yes, one new bucket costs so much!) ...

Needless to say that all the first works well to this day?

[Bijou]

Bijou,

[optimist]

optimist,

No, well, not to the same extent. By simply buying, you count on a certain service life of the equipment. So, my shtebik has been working for the fourth year already and I think that he has already worked out his money in full. So, if it comes up, I'll just replace it with a new one, without any feeling of regret. Moreover, during this time my model has been improved, which is good news. Until a certain period of time, the technique does not require any costs, over the years investments in it will grow and it is reasonable to think simply about replacing the old assistant with a new friend)))

Maybe that's why the first one is working properly?

[Bijou]

Bijou, Lenus, bravo !!! Our person!!!
And I also love the phrase: "shob bulo" ...