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

Thank you very much for your reply!
But how did I make a casserole using a similar recipe in the last dd1?

Why are you baking in porridge? After all, there is * longing + and any temperature at will ...

Why are you baking in porridge? After all, there is * longing + and any temperature at will ...

So it was in the recipe :) I took it from this forum. Already used to doing so on the machine.
Apparently, in this model it will no longer work ...

Shteba2 differs from the first one in that it can work as a pressure cooker and as an ordinary cartoon ... Don't cry, don't worry, it's a very good cartoon, but adapt about baking ... (she bakes great on languor ...)

[gala10]

As I remember, in casseroles we can turn the lid on its side, that is, cook without pressure, like a biscuit!
gala10, have not tried?! On occasion, I will try. I cooked aspic from the remains.

Shteba2 differs from the first in that it can work as a pressure cooker and as an ordinary cartoon ...

Thanks for your answer ^ _ ^
You helped me a lot, I'll go Read the instructions carefully

I put the lid on normally, as usual, not obliquely, only the valve in the opposite direction, that is, open ...

[petu]

petu, 1 head also works as a pressure cooker and as a cartoon, 2 of them have an increased temperature on languishing, only this is different.karennina, cook on languor, see recipes for baked goods for dd2.

[petu]

petu, yes, I forgot, you can just open the valve. Dd2 is exactly what is attractive for high temperatures in the simmering mode. In 1 you cooked 1-30.40, and in 2 for 1-00, 10 you can manage by increasing the temperature.

As far as I remember the differences from Shteba1 ----- The temperature range from 89 to 100 degrees is not covered, in the second Shteba there is ..

Eh, after all, it seems that my Shteba is overheating
Today I decided to prepare a sous vide breast for the sample. According to Tanyusha's recipe. I carefully read the recipe and watched the video. I did everything according to the instructions. First, I poured warm water into a Teflon bowl and put it on heating for 60c, the temperature rose from 47c to 70c, then dropped to 60c, I put the breast and began to observe. The temperature dropped a little by 2s (this is understandable because the product was cool), then the shadow clicked and the temperature began to rise quickly, up to 70s, then slowly dropped to 59 and stayed at 59-60s for 3-5 minutes (for the first time I even I thought that everything is ok, the temperature has leveled off and will continue to stay at the same level), then the ten worked and the temperature rose again to 70c. And so everything was repeated until the end of the program. And Tanya said in the video that she had only 1s of oscillation.
The breast turned out to be tasty and juicy, but not sous-vide (the consistency was not the same as in the video, I could see the fibers well. And it tasted like boiled, but just juicy).
The husband ate the breast by both cheeks (although he finally doesn't like chicken), said that it was a discovery for him that it could be so tasty and juicy
But, damn it, the fact that the temperature fluctuates in 11c annoys me. And that, it seems, it was the sous-vide that did not work out (although I cannot judge, maybe I did and tried it for the first time).
Call Ozone, or what ?! ((
It took me 16 days from the date of purchase. Its only in service now, I guess.
Although a few pages ago I read that someone passed and six months later. Did you get the money back in full?

Oh, so I like her! Today she made such a great porridge for breakfast for us. Everything would be fine, but why is it so sausage at temperatures ?!

Natasha, leaf through the topic .... The girls wrote. that these are the readings of the temperature sensor, and the declared temperature is kept in the bowl ...

Olga, and in dd1, then why is the sensor not so naughty?
In the topic, the girls wrote that this is normal in the languishing mode, but this should not be the case with heating.
Girls, write from whom dd2 XL, do you have everything the same as me with the heating mode? Or are there no such leaps?

I once again have XL - heating mode, somehow I didn’t focus on it ... I’ll go put the heating on ...

[4udo]

4udo, here temperature test. It's the same for DD2.

[4udo]

4udo, Natalia, you try to measure the temperature of the water inside the bowl.

I even showed in the video that the temperature is normal.

behold

Pork ham (Masinen)




and so

Girls, filmed the whole process of cooking Ham.
Cooked in our stem)

[gala10]

gala10, in the temperature test, the deviations were no more than 4 s, but for me by as much as 10 !!! This is 2.5 times. And in the test, the temperature on the display matched the temperature sensor.
Masinen, Maria, unfortunately, I have nothing to measure the temperature inside the bowl (I watched the video, you do not have such large deviations there, only 2s.
My doubts might have partially disappeared, but after all, the chicken turned out to be not the same in consistency as Tanya's in the video. This means that fluctuations of 10 s are essential for her. Probably, the ham will not work at all (and I have plans to buy a ham maker).

I would like to hear feedback from those who have dd2 XL.
Please put it on heating and see how your temperature on the display changes. Ideally, if you can also measure the temperature inside the bowl.

I have Xl, preparing meat suvid at 64 ", poured warm water into a saucepan, after immersing cool meat on the display, the temperature on the 60" display for 15 minutes (I did not exactly detect it) on the 69 "display ... after that, for four hours, with rare raids on kitchen, on the display I saw 64 ", then 67". The lid was completely closed at the pressure cooker. The temperature jump of 9 "was obtained only at the moment when the pressure cooker heated to the required temperature.

Girls, both in this topic and in the topic about the first Shteba, advice is often heard to lay food for the sous-vide about half an hour after turning on the Heating program, when the multicooker goes to normal mode and there will be no large temperature jumps. The same advice applies to making yogurt and proving the dough.

[petu]

petu, Olya, yes! I use a temperature of 115-125 for baking, I like it, I will not show pictures for a mulon time. Temperature jumps have already been written about more than once. Well, you can put a silicone mat on the bottom, if you're afraid. Everything is fine there.

Girls, I understand that there is somewhere in the subject of mutton sous in the headquarters. Until I find the meat is gone
Poke, please
At the same time I will test the temperature

[Julia]

This means that fluctuations in 10 s are essential for her

For sous vide, 2 gr is also essential. If you want a high-quality judge, and not alasuvid, then you will have to buy yourself an apparatus for SU-Vid)

Or set it below degrees, if you want 63, then set it to 60 gr, etc.))

Julia , type in the search on the forum and you will immediately find)

[Oksana]

OksanaYes, I bake the same at the same temperatures, only curd casseroles by 110 *, but I increase the time from 1 hour 30 minutes ...

[Maria]

Maria, have you tasted lamb in a shte su vid?

[Yulia]

Yulia, I have not tried lamb.
read on lamb
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295694.0

[Irina]

Irina, so buy dd1 from yourself, and the guarantee will be))

[Masinen]

Masinen, so I want to make sure that I had a defective one and such a spread is wrong. I now have a cartoon with a step of 5 degrees and it holds exactly 60 and 65. But I want it with a step of 1 degree. My staff, except that the counter showed and never kept the temperature in the bowl. I knew that I had to put it less by a couple of degrees. That is, I want 63, put 61, then after a couple of hours I see 59-67 (68) on the device, and the thermometer in the bowl crawls between 62-65. Here crawls and crawls. I then decided that the thermometer was lying and calmed down. And now I measure it in a new cartoon with the same thermometer, it costs as much as 60.

[Lerelechka]

I pour boiling water over the beets and cook a little on frying,

Lerelechka, and skapzhi pzhl. , and pour water lope, Schaub covered the svek, or not?

[4udo]

4udo, Natalia, I have now decided to carry out a test with water for 63s. I will unsubscribe how the temperature will change

We look. When the temperature is reached, the red dot on the icon flashes. As soon as 63s is dialed, the dot stops blinking and the temperature continues to rise to 70, then it starts to decrease and the temperature reaches 59, the dot starts blinking immediately and when 63s is dialed, it stops blinking.
After 30 minutes, the temperature ran from 61 to 70. But, girls, my temperature probe shows a temperature of 6 degrees more from 67 to 76. Now I'll post a photo.
The result is obtained in fact, the temperature in the bowl is in any case more than the declared 63 grams by 4-13 degrees

The photo shows 66 grams on the display, and 72 grams on the temperature probe. The time is automatically set for 4 hours, so 32 minutes have passed
Okay, maybe it's such intense heating, I will wait at least an hour and unsubscribe

We look, 55 minutes have passed since the start. The temperature on the display was 62g for about ten minutes, but 65-66g on the temperature probe. Then the heating went up to 72g, the temperature probe also reached these values, but immediately showed 72g. Photo

The photo shows 63gr on the display on the 72gr temperature probe
We look further. The temperature starts to decrease very slowly and after 10 minutes what we see
Photo

The photo shows that the temperature probe shows 68g, and the Shteba is 64 degrees. With declared 63
Girls, is it possible to do a sou kind in this situation ??? ... Earlier they said that the Shteba keeps the temperature all the same Despite the jumps on the display!

Bottom line - with the declared 63, I see after 120 minutes that the temperature on the temperature probe did not fall below 65g. And having typed 72 degrees it very slowly decreases to 66. Moreover, the display is always 4 degrees lower than on the temperature probe. Do I understand correctly that the average temperature is somewhere around 68 degrees? And this is 5 degrees more than the stated

Natalya, was it like that? So everyone (maybe only 6 liters) jump in temperature like that.
But, I bought it as a pressure cooker and I won't run to change

[Ksyusha]

Ksyusha, Yulia, and my head jumped the temperature on the heating. The same notorious 13 degrees. With 75 installed, the display readings ran from 72 to 85 ... I had to hand it over ... So I go and think, should I buy a new Shtebka instead, or not? Probably - no, I won't ...
I see that temperature incontinence is a common occurrence in six-liter, alas ...

[Elena]

Elena, and in 5L who did a test of girls on heating? You seem to have 5L. Is it okay?

[Yulia]

in 5L who did a test of girls on heating? You seem to have 5L. Is everything okay?

Yulia, Masha Masinen did. Somewhere in the topic there are its dimensions.
I have DD1. It keeps the temperature well. But my six-liter at the beginning also kept the temperature on the heating. And then she started to freak out.

First of all, the Heating function was in demand

And so far I have used this function and only on yogurt, I must at least pour water and see what it will give out ...

Has anyone tried using an XXL bowl from Redmond RB-A600 or Moulinex Minute Cook CE4000? According to the description, 1 mm higher than the native one. For the price, the difference is more than twice (Teflon).

[Gnork]

Gnork, I have the first one named by you. Yes, it really does stand up in the Shtebu normally, but provided that you do not plan to cook in it under pressure, its sides are 1mm wider than it should be and the cartoon poses steam on the right side (I experienced it this way ...), either this side needs to be cut down, or not cook under pressure in this bowl. Frying in it is normal, and so on, but the baking sticks (but I’m a circle of silicone mat on the bottom, and I grease everything else * with a universal non-stick mixture
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0 ---- then okay. It seems to fit from Brand Smokehouse 6 liters. (6060), if I'm not confused.

[Trishka]

Trishka, Christmas trees, what a difficult question then
I haven’t done it for a long time, I went, set it to cook, it means, medium-sized beets, boiling water almost Up to the top of the beets, that is, the top of the head sticks out a little. As soon as it boils, I'll put the potatoes and carrots and put them .. I'll put them for about 7 minutes on the vegetables. Or 8.
Then I'll wait a bit and let the steam down.
Something like that .

Girls, is that how you cook vegetables for a vinaigrette? Why not steam?

[petu]

petu, I do not like to steam, I like to cook in water, the taste is familiar.
Trishka, this is thanks to you, otherwise everything would be going, for three days I have been thinking about the vinaigrette. and then I went and put it right away

[Irlarsen]

So others just don't have one like me: a spread of 11 s. Only Irina Irlarsen it was about the same as mine and in the end Shteba burned down. The rest of the respondents had a maximum spread of 4 s.

I also have a new steba dd 2 xl that does not keep the temperature on heating. 2 hours after the start, the temperature run-up on the screen is about 13 degrees. It's a shame, however.

Strange, when cooking sous-vide, my temperature jumps by no more than 2-3 degrees.

[petu]

petu, Thanks for the answer. Please clarify. If I understand correctly, the Redmond bowl has a "step" top edge, in contrast to the flat one in the native bowl. Does the pressure not hold due to the fact that the seal falls into this groove?

[Shtebovich]

Something manufacturer representative Shtebovich does not comment on the fact of mass temperature incontinence in the "Heating" mode.

Elena, the XL model has been on sale for a year now and there have been no massive hits yet. If there is a problem, we'll figure it out. We will ask the manufacturer to check the operation of the program, and if there are suspicions of incorrect operation of a particular device, then you can contact the service and, if an unrecoverable defect is found, make a return / exchange.

[4udo]

4udo, here temperature test. It's the same for DD2.

Galina, you invite the girls to watch the temperature test for the multi-cooker dd1. There were no complaints about temperature incontinence on this slow cooker. Here we are talking about dd2 for 6L and the test was carried out by me - the temperature in the bowl also runs 13c

Dear representative of Stebowicz, how many people should contact this problem to check the temperature of the pressure cooker? Elena meant to take or not take such a pressure cooker again, and for this the manufacturer must make a test for his batch of goods of this model. And it's not very convenient to travel around services with a new product, from me a service of 150 km is time and nerves. Or it is not necessary to mislead the buyer that Shteba keeps the temperature +/- 1 s. Does not hold and overheats - yogurt and sous cannot be cooked in it

Julia, marriage and returns within 1-2% are quite a good indicator of quality. XL does not exceed yet. There is a warranty period to identify any defects. If there is no service in the city, then you can contact the store where the purchase was made.

defects and returns within 1-2% are quite a good indicator of quality. XL does not exceed yet.

Is incorrectness in the work of the program a marriage? Or is it still a flaw of the engineers?

Has anyone tried using an XXL bowl from Redmond RB-A600 or Moulinex Minute Cook CE4000

I use a bowl from Moulinex Minute Cook CE4000. Fit perfectly, and the pressure is gaining normally. So I didn't take my native Shtebovskaya Teflon

Good day to everyone, there was a question, there are no complaints about the work of the staff, everything is working out already, the question about the standard bowl, is it normal that the bottom of the bowl is overflowing with all the colors of the rainbow in the literal sense, from the outside everything is fine, but the inner side of the bottom is multi-colored straight , I will try to post pictures a little later, if I can capture it.

Is incorrectness in the work of the program a marriage? Or is it still a flaw of the engineers?

What's the difference what you call it? It doesn't change the essence.
There are questions from users, we will pass them on to the manufacturer, but I have no idea how they will classify.

[Shteba pressure cooker temperature test DD2]

The link to the test will be on the first page so as not to search.

Shteba pressure cooker temperature test DD2
cold water with a temperature of 26 g
time set 4 hours (by default)
the temperature is 60 g preset.
I put the temperature probe on the delivery so that the measurements were in the thickness of the water, and not the bottom of the bowl.


Tests carried out exactly 1 hour
Go:
On the thermometer, you need to look at 1 value, which changes and shows the temperature of the water in the bowl
Initially

The countdown starts after the set temperature is reached


the temperature of the sensor has reached 60 degrees. On the thermometer 40 g


When a red light is visible in the photo, the pressure cooker does not heat
in the bowl 44 on the scoreboard 64

Further

Further



at 17 minutes, the temperature in the bowl reached 60 g

further 21 minutes


26 minutes
the temperature dropped to 58 grams on the sensor and heating started

The sensor raised the temperature to 63 and the water in the bowl warmed up to 61 grams

sensor 64 g in a bowl 62 g
28 minutes

Further
sensor 60 g water in a bowl 61 g
36 minutes

Further
43 minutes
sensor 61 water in a bowl 60 g

48 minutes heating occurred
sensor 62 g water in a bowl 63 g

50 minutes
sensor 62 water in bowl 62

1 hour
sensor 59 water in a bowl 61 g


the maximum water temperature was 63 degrees, and that did not last long.
Conclusion
the less you set the heating time, the more jumps will be on the multicooker display, as it will heat up sharply in a short time. And there will be more error in degrees inside the pressure cooker.
If you want to avoid this, then the water must be poured already warm so that the pressure cooker does not turn on the heating.
The longer the time is set, the smoother the water heating goes, without large jumps in temperature.

The difference is obvious - for me the same jumps to 74, with the set 60! Thank you very much for the test, I'll take the plus sign!