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

Here on the trunk they told me the solution:
"The Steba SV 100 PROFESSIONAL has an electronic temperature controller with a temperature range from 5 to 99 ° C; up to 56 ° C with an accuracy of 0.1 ° C."

🔗

Who knows what about this miracle? What are the recommendations?

(The phrase "Heating 30 liters" confused me a little).

(The phrase "Heating 30 liters" confused me a little).

Well, look at the other model on this forum. At the top it says "and sous-vid Shteba". Maybe there is the right temperature there too, ask the owners.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=295694.0

Lenochka (Bijou), now I will try 1 liter of cold water on the modes soup and porridge pressure 03

Lena, I'm reporting. In dd1, soup, in dd2, porridge. Cold water 1 liter, at the same time in both after 10 minutes the pressure of 0.7 was established, the temperature at that moment on the board on the soup in dd1 - 115, on porridge - 118. You should also try to swap the modes. I am wondering if the modes work the same in two pressure cookers. Before that, today I cooked soup in dd1 liters of 2.5, pressure 07, 15 minutes at the exit temperature was 108 'I see such temperatures both on porridge and on soup for the first time. Maybe because of the small volume? I did not understand yet, I set the pressure to 03, the temperature to 108, I put 0.7, the same 108 on the soup. And there is a difference in the product. both opened 20 minutes after the end of the program, opening temperature 93

In dd1, soup, in dd2, porridge. Cold water 1 liter, at the same time in both, after 10 minutes, a pressure of 0.7 was established, the temperature at this moment on the scoreboard on the soup in dd1 is 115, on porridge - 118.

Oh, thank you so much!
It turns out that in your case there is no difference. Interesting ... I would like to.

But the temperatures are really colossal! I constantly cook porridge on Porridge-0.7 on a multi-glass, all this together is good if half a liter is typed, but the temperature is normal, 105-108.
And what was that?

I think I turned it off immediately after dialing 07, probably this is the maximum after heating and entering the cooking mode and then it probably levels out and is maintained at 108 °. I'll try another 10 minutes in cooking mode and then turn it off. Now I'll put 1 liter of compote in both, we'll see.

So far I made yoghurt in Shteba 2 times. "Heating" mode, time 8 hours, temperature 40. The result is simply amazing. Consistency I am exactly what yogurt should have. I usually set it at night, so, as a rule, I do not track the temperature. Today, a couple of minutes before the end of the program, the temperature was 42 degrees.
I have a lot of cartoon in stock, so I have something to compare with. The most prestigious in Shteba!
I have not paid attention to temperature jumps on the display for a long time. The main thing is an excellent result.

She cooked her favorite potatoes in Swedish. Simmering + 130 * 15 minutes on each side, cover obliquely.

[Irina]

Irina, well, how are your impressions of the new Shteba?
The potatoes are super !!

Masha, thank you! The impressions are great. Relieves pressure faster. I haven't cooked a lot yet, we don't have time to eat everything.
Masha, but I wanted to ask you on frying what is the temperature when we bake bread? I thought if I put the baking at 150 *. I don't want 130 *, I baked at this temperature in Panasonic, it was a thick crust. I think maybe the temperature is higher and the time is short. On roasting, the bottom burns, there probably all 180 stoker.

I think that on a roast 160 gr.
Put the pastry at 130-140.
150 will be a lot, the bottom will be fried.
Better at 130 after all.

what did they promise you there, in the service?

They said that they would diagnose within 3-5 days, if some nonsense, such as the contact went away, they would repair it, and if something serious, they would send it to the seller. In general, one way or another, the situation should be resolved.

and I have a sadness (((I could not cook anything except first and liquid dishes before due to the lack of a non-stick bowl.Then I was able to find a 6 L Redmond non-stick bowl, but everything burns in it, while there is enough liquid in the bowl, there is a lot of gravy, and potatoes are burning on Fry, and goulash is on Meat! Some kind of trash

[Veechka]

Veechka, and the bowl from Brand 6060 does not fit (it is also 6 liters)?

[gala10]

gala10
Galya, now just wait and remember how the stove works. I remember sometimes. At the dacha for now, but it's already pretty cold. So today I cooked broth on a gas stove, well, so that there was extra heat. True, I still put the compote in the stem

[Mash]

Mash, please advise how much to put on the biscuit. Yesterday I baked 03 on porridge, for some reason it turned out quite light.

Why did you bake in porridge?
Pieki on Slowing + 115 gr 40 minutes.

Well, I came across Tanyulia's recipe for dd1, you have such beautiful biscuits there. But I was completely pale and did not really rise.

Thank you, today I will still bake, then I will unsubscribe what happened. I'm making a cake for my daughter on DR tomorrow.

Yesterday I tried to bake chocolate muffins in shtebin jars. I put it on frying 2 times for 15 minutes, but it could not stand it, I baked it in a micron.

But the meat pies made from yeast dough turned out well on the same roast for 50 minutes in general, counting the coup.

Yesterday I tried to bake chocolate muffins in shtebin jars. I put it on frying 2 times for 15 minutes, but it could not stand it, I baked it in a micron.

I don't understand, did you bake cupcakes in ceramic pots? And also on the Zharka? What for? Why not on languor + and in silicone at least?

I don't understand, did you bake cupcakes in ceramic pots? And also on the Zharka? What for? Why not on languor + and in silicone at least?

But ask? I thought it would be faster this way. I'm not tired of languor.)))
At first I wanted in silicone, and then these jars caught my eye, I decided in them.

But ask? I thought it would be faster this way. I'm not tired of languor.)))
At first I wanted in silicone, and then these jars caught my eye, I decided in them.

Barbarian, doesn’t mean? Does it warm badly?

Yes, since there were such disputes about the temperature on the heating and about yoghurt, I decided to make yoghurt at night. I specially went and bought 2 liters of milk.
I will write my observations. Or maybe I'll put it in the morning to watch the temperature on the teblo, I can't climb there.

[Masinen]

Masinen,
Masha, if not in glasses, can you make yogurt right in a non-stick saucepan? And shouldn't the temperature be reduced then? I have no pottery pot.

[Alexandra]

Alexandra, I only make yogut in glasses.
And here is kefir in a bowl. Moreover, in different, in steel and non-stick)

Tomorrow I will pick up the new Stebianchik and join your ranks. While I'm thinking how to strain it ...

Clear. I put kefir in glasses every day, but I would like to see two liters at once, and only a liter fits in the glasses. Tomorrow I'll put two liters at once, as you do. I watched the temperature while heating yesterday. She jumped from 34 to 40, it was set 36. I didn't measure it inside, because I think it's superfluous - kefir turns out wonderful, and the rest does not bother me

[Masinen]

Masinen, Masha, the first question. Please remind me of the proportions and temperature on Slowing for milk porridge. Tanyulya, your advice would also be helpful.
And the second thing. Which recipe book goes to the second Stebe? I had an absolutely identical first one. If there is another option, how can you "lick"?

Girls, I tried Tanyulin biscuit (thanks Tanyusha) on languor + put 45 minutes at 115 °, though I added another 10 halves of plums, opened the damp top, added another 15 minutes, it turned out great. Several sinks sank to the bottom, the rest remained inside, I did not add baking powder, 5.5 cm high, porous. Compared to dd1 on porridge, the bottom and sides are less fried. without plums, 45 minutes would probably be enough. Thanks to Mashenka Masinen for the corrected cooking modes. Let's try with you more confidently. You will write everything down on the shelves, if you only put something on your own.I tried the bread on languor, which was not baked for a long time, I had to go to work, I switched to frying and everything was baked, it looks like it will be faster on frying. And on languor it seemed to me that it turned out more wet. When frying, bread is different from a bread machine, of course not like in an oven, but still I like another.

Helen (Bijou), cooked compote simultaneously in two stews in dd1 on soup for 17 minutes, in dd2 on porridge for 17 minutes, pressure on both 07, went absolutely parallel, when the programs on soup were turned off 104 °, on porridge _106 °. Something like this. So the soup and porridge programs work the same way? Maybe, of course, the entire program algorithm is not visible to us, and it is incorrect to judge by temperatures?

[irina23]

irina23, Irish,
Yes, it turns out that everything is the same. The fact that the outlet temperature is slightly different is probably not as important as the fact that they warmed up completely at the same time. At least that's how I see it. Because I was just wondering whether there is a difference between the cooking algorithm (everything is determined by pressure, that is, temperature), namely the initial heating method. Yesterday Panasik appointed Pastries, so he carefully picked up the temperature all the way with a reelushka, from the very beginning. And Shteba sullenly and silently spit.)) Either I do not hear her, because she switches quietly, or she does not reduce the heating until it reaches the norm.

Well, for me, it means that something else influenced such a difference in heating time on Soup and Kasha.)

Bijou, Lenochka is a smart girl, we don't know how she does it (and this is the manufacturer's secret), but she cooks perfectly. It is not for nothing that many have two models each. At first it seemed to me that in dd2 the old modes were also affected in the process of revision, now everything old has calmed down as it was and almost a multi-cook has been added. For complete happiness, she would also have to switch off the heating when installing the program.

[marinastom]

marinastom,

Please remind me of the proportions and temperature on Slowing for milk porridge.

Marin, if hercules then 1: 3
irina23,

Thanks to Mashenka Masinen for the corrected cooking modes. Let's try with you more confidently. You will write everything down on the shelves, if you only put something on your own. I tried the bread on languor, which was not baked for a long time, I had to go to work, I switched to frying and everything was baked, it looks like it will be faster on frying. And on languor it seemed to me that it turned out more wet.

Yes, not at all)
I baked bread at 130 grams. if it is not baked at this temperature, then you need to set 135g.

Thank you, Mashenka, I'll try the 135 ° bread.

[Irina]

Irina, if it does not bake even at 135, although this cannot be, then raise it by another 5 grams.
But then the time must be reduced, since the temperature is higher and the process goes faster so that the bottom does not burn, or rather it does not turn brown higher than necessary)

What I like about bread from a shteba, it is crispy as from the oven. Their bread makers in it, the top crust wrinkles as it cools, but not from the stem.

So I stopped baking in KhP, I also didn't like bread.
Or in the Shtebe, or in the oven.

Girls, and you are talking about bread that is without batch from Bijou?
Masha, can you cook rolled oats on Porridge or on Slowing?
By the way, I cooked rice porridge for two days in a steel and Teflon bowl. It seemed tastier in Teflon. Maybe it seemed? ))) I miss Brand's porridge, I didn't eat better (((Girls, who has a ceramic bowl, how do you get porridge in it?

[A-liona]

A-liona, we are talking about yeast dough with kneading and proofing.
Try to make delicious porridge on Slowing. And Teflon actually tastes better than porridge)

Barbarian, doesn’t mean? Does it warm badly?

Apparently yes, but I did not follow the process, I ran away all the time. But already 2 times in this mode, I detected the unreadiness of the dish and switched to another. We need to watch, maybe my yearning is not working.

[Barbara]

Barbara, well, even more so, you drive the yearning.
And try to add time and temperature.
This is how I usually find a middle ground.

Yesterday I cooked milk porridge on Slowing 98 *, 35 minutes, "friendship" - millet with rice. Apparently not enough milk, that's why I asked about the proportions.We love thinner, but it came out almost crumbly, round grain rice gave only viscosity. But the porridge turned out just awesome. Before that I did it in a simple Moulinex on "milk porridge" - heaven and earth!
PS. Cooked in a non-stick.

bread in DD2 at a temperature of 130 grams, but in time I didn't find it anywhere, poke a weasel!

[marinastom]

marinastom, if the same as you did, then the ratio 1: 6 is necessary
kloki, well, about 40 minutes.

Girls, share the bread recipe then pliz. I like it from HP, I haven't eaten anything else. And if you cook porridge on languor, you can exactly "how much to hang in grams", that is, temperature, time, proportions for each type of porridge

I'm bringing in a report on baked goods. It melted for 1 hour, then for languor +, temperature 145 * 35 minutes. The sides and bottom are slightly ruddy, the crust is thin, not oak. The result was very pleasing. I'll try to bake another 150 *, reducing the time.

Girls, share the bread recipe then pliz. I like it from HP, I haven't eaten anything else. And if you cook porridge on languor, you can exactly "how much to hang in grams", that is, temperature, time, proportions for each type of porridge

The bread recipe can be the same as for HP.
Put the dough on the kneading mode, it is usually 1 hour 30 minutes.
Take out the dough and form a bun, put it in the bowl and wait until the dough is understood. Then turn on the Simmering mode 130 g 40 minutes)
Porridge
Hercules 1: 3
Buckwheat 1: 3
Millet 1: 5
Rice 1: 5
Corn 1: 6
The time for all cereals is approximately the same 35-40 minutes
Set only for corn 1 hour.
Temperature 98 g

So I became the proud owner of DD2! I made a soup from zucchini. The taste is completely different. I used to cook in Panasonic.
Herculean Porridge - Slowly it is better.
Made steam cutlets:
Steam mode, the valve is closed, after the start of the countdown - a squeak. Is this the norm?

[Olyusya75]

Olyusya75, when the steam valve is closed, the staff always beeps. Does not squeak openly)