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

Girls, please tell us when (in what cases) and how long does she beep?

When relieves pressure and periods on Roasting

When relieves pressure and periods on Roasting

That's when the pressure drops, it's still understandable. Well, like don't get burned, high pressure, but when on frying, to be honest, it gets a little, because it beeps, albeit periodically, but the whole process

Squeaking on "Roast" does not bother me. Sometimes I do not squeak at all, because I throw food before it begins to squeak. And everything is perfectly fried and so.

Girls, today I cooked in our mule Idaho potatoes:

I used to do this in Brandik, but what is obtained at Shtebe cannot be compared with the previous experience. Well, very tasty!

Virgins, I made a potted omelet this morning, but oh. Since time was running out, I opened it 3 minutes after the start of countdown. The omelet was ready! I took it with me, they were already at work. So maybe 30 minutes. That's a lot, eh, Mashun?

[kolobashka]

kolobashka, Barbarian, what temperature did you set?
30 minutes, this is with the heating of the pots themselves.

90, as expected. I just had to leave, I turned it off and opened it, I wonder. And it’s a long time to wait until the evening, and it will suddenly deteriorate.

When did you put the pots? Into cold water?
I put it after reaching the desired temperature.

I poured hot water and put it on immediately. I didn't notice how much pressure was gaining, but no more than 10 minutes.

[gala10]

gala10Gal, in general, of course, it is better not to make sudden changes.
But when I did, I thought for a long time whether to put it in a cold place, or in a heated one. And in the end she put it neatly in a heated one.

And if you put it in a cold one and the pots will heat up along with the water, then the time must be reduced, this is understandable)

[Barbara]

Barbara, pressure could not be 90 gr. or is the valve blocked?
Che, I don't understand)

And if you put it in a cold one and the pots will heat up with water, then the time must be reduced, this is understandable)

Mash, maybe increase it?

[Rick]

Rick, Zhen, I meant to decrease after the countdown.
Those set not 30 minutes, but 15, say.

I am not yet accustomed to the fact that the time is counted not from the moment of switching on, but from the moment the temperature rises.

I am not yet accustomed to the fact that the time is counted not from the moment of switching on, but from the moment the temperature rises.

It is very comfortable. in Orsson, the countdown goes wrong (although I adore it), but Stebu bought it precisely because of this system, it is easier to calculate the cooking itself, because the temperature rises quickly, and steam can be forced off.

Yes, I also thought that it would be so convenient, but I thought more about programs without pressure, because in DD1, the countdown begins after the pressure is set. This is already as if by itself) But in multicooker programs this is new for me. Should be comfortable

That's when the pressure drops, it's still understandable. Well, like don't get burned, high pressure, but when on frying, to be honest, it gets a little, because it beeps, albeit periodically, but the whole process

In order not to squeak when cooling, you just need to press the shutdown button, and so that it does not squeak during frying, you can fry in any program, setting the pressure to 0.7. Well, or laying the product in Zharka without waiting for the squeak and the official launch of the regime. True, the duration of the program will be a disaster, but quiet.

and in order not to squeak during frying, you can fry in any program, setting the pressure to 0.7. Well, or laying the product in Zharka without waiting for the squeak and the official launch of the regime. True, the duration of the program will be a disaster, but quiet.

I didn't understand, the pressure won't build up with the lid open ... I usually use frying to pre-fry something, I don't close the lid, I interfere with the food during the frying process.

In order not to squeak when cooling, you just need to press the shutdown button

So that's the point, you need someone to wake up, get up (while grumbling in Khayyam's language), go to the kitchen and turn it off!

True, the duration of the program will be a disaster, but quiet.

What's the trouble? All the same, when we fry, we constantly stir, but is it fundamentally in this case whether the time is counting down or not? As a rule, we finish frying when the food is ready, and not when a certain time has passed.

Anyway, it happens to me

[Mashun]

Today she baked our beloved casserole.
Mashun, set the time and temperature according to your recipe from 4 pages, it seems normal for the curd layer, but not enough for apples, a lot of juice.



What do you think, if the apples are caramelized on "roasting", they won't burn? Or on "languor" more pace. expose? Or try it on "porridge", as you did in dd1?
In general, you need to pick up.

Can you set the temperature in the new heated model? and if so, what is the minimum?

Heating remained at temperatures between 30 and 80.

Devuli!
I want to put out the stuffed peppers. Please tell me which bowl is better to take: non-stick or steel, or is it all the same?
I only fried potatoes in steel 1 time, so the potatoes burned so badly, that's why I'm afraid of repetition. But here it seems like the sauce will be.

[Rita]

Rita, I would definitely take a non-stick one.

[Vasilica]

Vasilica, look, you can carp the apples on the frying, then the dough on top and bake on the Slowing +.

[Mash]

Mashas I thought, thanks! And another question, is the valve open or not? Today I did it with a closed one, it turns out. Maybe that's why there was a lot of liquid.
But the fact that the apples are roasted, that's for sure, then they will be completely golden.

It is necessary with the valve open, otherwise it can block the lid by 120 grams.
Better to be on the safe side)

Yeah, she was blocked, waiting for it to open. This is out of habit, I mostly bake in a pressure cooker and my valve is always open. And before that I was making chicken, so I forgot that the valve was closed.
Now everything is clear, she messed up herself, but it did not affect the taste, my husband really liked it.

[Rituslya]

which is better to take: non-stick or steel, or is it all the same?

Rituslya, I literally cooked stuffed peppers yesterday in a steel bowl. Everything worked out great, nothing burned. True, I did it in DD1, but there is no difference, the cups are the same.

[Rituslya]

Rituslya,

I want to put out the stuffed peppers. Please tell me which bowl is better to take: non-stick or steel, or is it all the same?

I make all the stuffed vegetables in a steel bowl, and stuffed cabbage, and dolma, and stuffed peppers ...

[Pork tender in sauce]

I cooked pork yesterday. The reception is so tender and delicious !!
Pork tender in sauce
Cut the pork into pieces.
We turn on the Roasting mode for 18 minutes and after the signal we put the meat. Steel bowl.
We fry for about 10 minutes and it is necessary that the personal liquid has almost evaporated.
While the meat is being fried three carrots on a coarse grater and onions on a shredder in half rings.
After 10 minutes, add to the meat.
Grind the tomatoes to a state of porridge and put at the end, two minutes before the end of the frying regime.
When the mode has finished working, then add two tablespoons of sour cream, salt, spices.
Mix well, close the lid and turn on the Meat mode 20 minutes 0.7.
We get the most tender meat.
Serve with buckwheat, very tasty!

I baked a pie today this recipe.

Baked on the "Simmering +" mode for 45 minutes. at 120 gr., then took it out, turned it over and another 10 minutes. at 120 gr.
The cake turned out great!

The Stebe has a timer on the steamer program !! Hurrah!! Oh, how many wonderful discoveries read the instructions promises!))) First, I made the discovery that I have a timer in Zodzhirushi on the test program, and now Shteba.

I put a steamer on the timer in Shteba. In the morning I cooked eggs for breakfast. Although it is not long, it still takes about 15 minutes, and then you opened your eyes and went off. The beauty!

Many people wrote that they should close the lid on "roasting" I ask the dark ones to enlighten: is the closed lid in this case just covered or also turned? Today I fried potatoes, then I wanted to add mushrooms to it, but my lid was blocked. The dish is not spoiled, but from now on I will be more careful.

the lid is locked

the lid locks when the pressure starts to build. and, if the pressure is released, it unlocks.
isn't that so in the Shtebe?

[marinastom]

marinastom, Marin, the lid must be closed, those hectares must be put sideways.

the lid locks when the pressure starts to build. and, if the pressure is released, it unlocks.
isn't that so in the Shtebe?

Colleague, I certainly know about this. But I didn’t expect this to happen at Roasting.
Masha, thank you!

And I don't cover with a lid on Roasting. And overcooked for soup when I do, and fried potatoes, fried vegetables on stews, all without a lid.

[Rick]

Rick, Zhen, with the lid open, Shteba fries even better

Mash, I have no doubt! Well, somehow I got used to frying in a frying pan like this, and here I also continue. When you fry without a lid, the crust turns out better, it is the fried that comes out, and with the lid it is more like a stew or something.

Chanterelles
I cooked mushrooms today. The recipe is attached.

Mash, I have no doubt! Well, somehow I got used to frying in a frying pan like this, and here I also continue. When you fry without a lid, the crust turns out better, it is the fried that comes out, and with the lid it is more like a stew.

And on the contrary, with the lid closed, such a cool crust comes out !!
And the temperature is not lost))
But if I need to evaporate the excess juice, then I open the lid.

Virgin, history.
Today I put the cabbage to stew on vegetables for 1.5 hours and left. Mom calls: what to do? she went to the second round. I turn it off and everything.
I come, it is heated. I opened it, and it was damp as it was. I didn't understand what it was ?!
I put it on again. Getting ready. And the hiss is heard and smells. Movie.

[Barbara]

Barbara, you did not turn it on, most likely, or you turned on something wrong.

Hello everybody. They brought Shteba yesterday, ordered with additional. a bowl, again with a scratch, the courier left, I check it again, and she was on the side, so she didn't notice right away, I'm taking it to hand over. Girls, tell me, dd2 outwardly is no different from dd1, how to determine by longing? My temperature is set to 150. And also, the protective cap on the valve is very easy to remove, when the lid is closed it feeds into the liquid, will I cook it every time?)))

[A-liona,]

A-liona,Is the protective cap on the valve a metal thing with slots on the inside of the cap? If so, then this little thing was generally separate from the lid. I just pushed back the clamps a little and inserted it. Nothing drops out.
What about the visual differences? I didn't notice them at all. Now the truth DD2 looks newer for me.

Rita, she's the one, thank you very much)) I also thought about the clamps, but I didn't make it myself) Can you cook porridge only in a Teflon bowl?

[Shrimati]

Omelkin baked today Shrimati, added a plum. On "simmering 1h 15 min., Temp. 115. The skewer was dry, a little later we'll see how it tastes inside and out. I'll add the cutter later."





Here is the cut, as always very tasty. It may seem to some that you can set the time and temperature less, but I like this Srimati. Previously, in another pressure cooker, I baked for almost two cycles of 50 minutes each. And in Shteba it turned out less in time and it pleases.

[Vasilika,]

Vasilika,oh, what a beauty! Everything is so lush, porous and delicious! Amazing!
Today I baked a pie with canned fish.Probably, she was tupanula at the very beginning, that she climbed to look, because before my eyes the pie just shamelessly fell off. Eh .. Well, delicious.
Here's another, devuli, I want to ask. I would like to darken the buckwheat so that I can get it from the oven in Russian. What do you think the proportions and in time how to take?