Multicooker-pressure cooker-slow cooker Steba DD2 / DD2 XL

Please tell me how to set the "delayed start" program when cooking milk porridge?

Girls, help me, how to set a delayed start !!

I somehow used the delayed start, first I select the mode and time, then I press the start button and indicate the time after how long the cooking program will turn on. Something like this, just in case, I put it a little early, so that the multicooker could reduce the pressure after cooking and you can start eating after waking up.

Thank you!
I understood everything and once again flipped through the instructions for the multicooker.

For a long time already a ham maker has been standing idle in the far corner of the cabinet. And then suddenly a whole chicken and free sea time, I decided to remember about the ham. There was such a rush on KHP several years ago for ham makers, I also succumbed and bought. But I did it only 10 times, no more, although the ham began to turn out fine. She made pork, pork and chicken, just chicken. It's time to brush up on your skills!
I cut the meat from one medium chicken, cut it into pieces from about 1 * 1 cm to 2 * 2 cm. The breast was all gone, I took the rest of the meat so that the total weight of the meat would be 1 kg
Gelatin 1 tbsp. l. Spices - coriander, suneli hops, nutmeg and cardamom, a little bit of everything, about 1/4 tsp each. everyone. Salt 4h. l. from HP under the knife. And another 100 ml of ice water. Knead by hand for 12 minutes, until threads. I put it in the refrigerator for 2-3 hours
I cooked it in a Biovin ham maker, which I put on its side in Štebik. Filled completely with cold water, covered with a lid on top, Simmering for 3.5 hours at 80 * C.
She pulled it out, immediately put it in a bowl of cold water for half an hour. Then I put it in the refrigerator overnight.

The beauty! Delight! Optimal for salt and spices, for juiciness too! What the doctor ordered! The photo shows that the ham was made in chicken skin, in some places the juice froze under it and it moved a little away from the meat.

I also did that week at Tescom ...
But I took ready-made minced pork from Magnita-Hyper and diced chicken breast fillet, only about a kilogram. Spices: dried basil, ground nutmeg, meat mix, a little dried garlic. Instead of water, cream from the refrigerator, kneaded with a mixer with hooks. Only salt I had nitrite and my ham ripened for two days. She also cooked on languor for 3.5 hours.
Dare for a sweet soul! Not even for photos left ...

[lana light]

lana light, Sveta, did you do it in the package? And then the ham maker is not hermetic, how did you put it on its side?

I did it at Tescom that week too ...

did you do it in a bag? And then the ham maker is not hermetic, as you put it on its side

Even in two packs! One inside is in biovine, and biovin is also in a bag. I squeezed the bag well to remove the air to the maximum, and then tied it tightly. And the inner bag is also well twisted and tied.
By the end of cooking, the water in the bowl was normal, without floating greasy spots. So she spun it well!
And she put the biovin in the package in the refrigerator and put it. I cleaned the package in the morning before tasting. A little of the gelatinous juice ran into the outer bag, the rest remained inside and gave the ham a juiciness. Although not much of that juice was

[lana light]

lana light, Sveta, yeah. Ponchtno. I built a pyramid from two bowls on the recommendation of Lena Tim.

I cooked with a lid for a ham maker, also Tescoma. By the way, the first time, I used to cook it with the second bowl too. (I didn’t like it, condensation was flowing too much from under it ..)

too condensate flows from under it ..)

I do not flow (I follow the instructions strictly, but there is a secret).

[Ilmirushka]

Ilmirushka, which one, please remind me? ..

[Ilmirushka]

Ilmirushka, which one, please remind me? ..

there Lena writes that when placing the bowl on the bowl, it is necessary that both the edges of the bowls and the ring are absolutely clean and, most importantly, dry. Press the structure as tightly as possible. And most importantly, when cooking at the beginning, the upper bowl may move slightly, as it were, to one side.
BUT (!) DO NOT RIP the cup!
Otherwise, it will cry all the time you cook.
I endured it, did not correct it, literally a drop came out, and everything, then everything was fine.

Thank you!
If I'm going to do it with bowls, I'll definitely take note!
Ilmir, throw in the link to that Timkin recipe you used to make ... Otherwise I got confused in them ...

[marinastom]

marinastom, Marina! Didn't you like Tescom's lid?

Yes, in general, normal!
But with bowls, I think it's better to keep the temperature ...

[marinastom]

marinastom, Marina, thank you! We really should try with bowls.

Oh, I came up with it!
We take the bowl, wrap it with foil

Bend the upper edge of the film inward

We put the second bowl on top

Raise the outer edge of the film up to the second bowl

And all the condensate that forms flows down the film into the lower bowl!
This way you can safely place the ham upright! And nothing will leak out of it and condensate will not get inside the MV housing!

there Lena writes that when placing the bowl on the bowl, it is necessary that both the edges of the bowls and the ring are absolutely clean and, most importantly, dry. Press the structure as tightly as possible. And most importantly, when cooking at the beginning, the upper bowl may move slightly, as it were, to one side.
BUT (!) DO NOT RIP the cup!

Brilliant! It reminds me of the water castle of a home smokehouse. Ah yes Tim, ah yes head!

[lana light]

lana light, Svetik !!! Register a patent !!!

[lana light]

lana light, Sveta, It is also an option. If you try it, carry it to the masses.
And Timkisky has already been tested and works more than once!
Although the temperature is low inside, but with a claim for tightness, and therefore no pressure is created. And if the design is not broken, then everything is smooth until the end of cooking.

Register a patent !!!

she is shocked by her genius!
It's mine, it's kind of elementary. Why didn't anyone think of such an idea before ?!

What salt do you use? I'm out of nitrite.

Ilmir, throw in a link to that Timkin recipe you used to make ...

I am not Ilmira, but I also do it according to Timkin's inspiration in this recipe:
Cooking recipe (by Elena Tim): Ham "Turkey in a skullcap".

lana light
Very appetizing ham.

Can you put a bowl in cellophane into a multicooker?

[Elena]

Elena, so the film is wrapped on the UPPER bowl.

the film is wrapped on the TOP bowl

But it (the film) will touch the bottom, hot, bowl. Will melt, won't it?
Here is a table. Softening will begin at 60-70 degrees.

Something I did not fully see the drawing. The picture below shows a saucepan. That is, the bag partly covers the upper part of the sides of the lower bowl and with the rest of the entire upper bowl? I don’t fully understand.
Is it possible for the stupid and miserable to have a complete photo of the entire structure?



Photos change like gloves. But it doesn't become clearer to me.

With the film, of course, the option is interesting, but I never dropped a drop even without a film, the water does not boil

Girls, please help me with advice ... again I turn on the Shtebka after I have already cooked something, for example, chicken broth. I want to make soup on it. And the cartoon is not gaining temperature! That is, it gains pressure, counts down the full cycle of time, and when it turns off, the display shows 78-80 degrees! I open it - and it didn't even boil there! What am I doing wrong? After the first cooking, I wipe the lid with the ring thoroughly, dry. I don’t understand what’s the matter. Already began to cook the broth in the evening, and the soup on it in the morning. But in the course of the day I have to do something else - I just can't in Stebka!

[Olga]

Olgathe temperature sensor seems to be dead.I had the same picture, took it to the workshop. If there are handy ones, you can contact Shtebovich, he will tell you where to get this sensor and change it yourself.

[SvetaI]

SvetaI, Light, but it works when the first time! If he was dead, she would never have typed at all, never! I understand correctly?



Now the chicken legs have finished boiling - 106 grams on the display! And if you put the soup now, for example, or two hours later, the scoreboard will be 80!

[Olga]

Olga, maybe not dead yet, but making a fool - for sure. In general, my Shteba behaved this way from the very beginning - for the first time she gained temperature normally (for example, 105 degrees at the end of the program), and the second time it was much worse (about 98 degrees). But with this one could live normally. Then it became like yours - the second time less than 80 degrees.
And then it became like this: I turn it on - it immediately shows that the pressure is typed and does not heat at all. This is where I had to change the sensor.
With a new sensor - 114 degrees after the end of the program. She became very nimble, however, I don't cook soup in it now. While Shteba was ill, I bought myself another pressure cooker.

[SvetaI]

SvetaI, thanks, I will think about how and where to repair ...

Well, girls, you have at least one service in Moscow. And in our 2.5 million village in some workshops they don't even know about Shtebe. And the problems with multicooker we have, as you know, are the same as yours.

[Olga]

Olga, I had it a couple of times, on the program "Meat-chicken. It seems to have gained pressure, but not cooked, and the temperature was 90 degrees in total. When I was worried, I began to look at the sale again Shtebu, but they are not. Now everything seems to be okay ugh But I think it will be necessary to look after the type of such a multicooker-pressure cooker. True, I started looking and I do not know how I got into one topic, and instead of a pressure cooker I bought a Multikuzina, I also became a favorite.



Lena, I will be too far from Moscow. Moreover, by the subway. Yes, and it is difficult and inconvenient to carry. If only the sensor is discharged and returned for repair. In another village, where the station has a TV repair, they are now taking everything for repairs there. If only there were details.

But I think it will be necessary to look after the type of such a multicooker-pressure cooker

Lyudmila, yes, I don’t know how without her ... At the dacha I am toiled without her in the summer, but I come - it’s just a relief! I don’t know, we need a new Shtebka, probably.

I also wanted to say that if the master has a head and hands, he will at least try to do something. After all, many details are interchangeable, the main thing is to determine the principle of their action.
Another question is that it happens to find such a master, oh, how difficult it is ...

Girls, the question arose, maybe together you can come up with something ...
Now I live with my daughter, after the decision with housing, they have formed a plot that she is now trying to master, and I, as a purely city dweller, help her with (my granddaughter and I, as it were, do not interfere with her planting and also by walking and looking, what can be collected self-grown
I found dandelions on the site (I already made syrup, such as honey), then I found nettles and identified the runny We tried green cabbage soup (runny + nettle + eggs) it turned out, well, very tasty for us. It can be seen from the city hunger For several days I have been making these cabbage soup with variations (since there is still sorrel available, but it is still not enough, and I still need to plant my own ... it may not grow)
Now the question itself is how to preserve runny and nettles in a jar? For the winter?
While everything is young (both nettles and this one) ..... if you collect a large bunch / cut / boil for 5 minutes, that would settle in water / put in 0.5 jars and put on 0.7 minutes for 10, there will be jars my stand? You mean at room temperature? In theory, they should ..... if the pressure is 0.7, maybe 10 minutes is a lot? I never canned sorrel alone for soup, but I found a mono-oxal recipe, but it’s sour, it will stand exactly, but mono-runny or runny + nettle? I'm confused ...
Themselves cans-canned food I want to do without salt / seasonings, because my daughter eats everything only unsalted. I still cook these cabbage soup like that, then I salt it on my plate.And she likes this soup so much that she asks me to prepare jars for the winter. Even from this dream I have been doing it every day (how would I make these smoothies by hand? And so - cut the bun and you're done) before eating a smoothie on apple juice - it's also delicious for us "
There is a freezer - I will freeze several packages, but they also planted different things - we are waiting
bountiful harvest, I do not want to take up a lot of space with this desolation ...
Looking forward to your opinions

[kartinka]

kartinka, Marina, I closed the sorrel in jars, but only mono: I boiled it for five minutes with salt, laid it out in the jars and rolled it up, stood for years. It is better not to add fresh grass, freeze it separately in a small amount, for testing, because it is not known how it will turn out to be. And then, it should be borne in mind that green cabbage soup is eaten willingly in the spring, but not in the cold season, then the body will ask for rich cabbage soup from sauerkraut, and with meat ... and green cabbage soup, in my opinion, is tasty only vegetarian, with sour cream. Meat separately, please

Girls, hello. We urgently need a multicooker. I chose the multicooker-pressure cooker STEBA DD 2 ECO red red. Is it the same as the one on page 1?
Still in another topic, someone wrote about STEBA DD 2 XXL .... Is this the size or model? will you tell me?

Is this the size or model? will you tell me?

These are models.

STEBA DD 2 XXL ....

This is a large 6 liters, everything else is 5 liters with a slightly different set of programs.

[Alyona]

STEBA DD 2 XXL

Alyona, it's a 6-liter. And the functionality is exactly the same as that of DD 2. They are now in Comfort-maximum with a good discount.
Ahhh ... no discount. Yesterday I was.

And I thought that 6-liter is no longer on sale. She helps me out so well)

And my daughter managed to order: though without an extra cup, they said that it was a mistake - about the extra cup. But thank God, the order passed ...
Now we are waiting !!!

[Marina]

this is a mistake - about the bowl additionally

Marina, I probably put it wrong. I meant there are additional bowls on sale.
I apologize if this was not clear.

When there was a promotion on Shteby, then when buying, you could choose a bowl, so the stainless steel was for 0 rubles.

[Marpl]

Marpl, gala10, girls, yes God be with her, with a cup, I'm glad that my daughter will have Stebik, especially since, in a good way, we need a second teflon cup '

On Good's Shteba 6L for 7990 rubles.

🔗