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

[Mona1]

Mona1, the more food is in the pan, the more steam pressure, the longer it takes to release.
Honestly, I never spotted it, but I know it’s not fast. That is, if you put the soup for 2 minutes, this does not mean that after the signal you can eat it
15-20 minutes can play off.

Well, 15-20 would be good, but I have 30-40. Do you turn off the heating immediately after the end? I didn't turn it off, maybe that's why?

I am not disconnecting.
Here it would be necessary to time the unlocking

[Tanya]

Tanya, the pressure release occurs in different ways and can release 30 minutes, or maybe 10 minutes.
So everything is fine))
It's just that you are watching this now, and soon you will stop looking and it will happen faster and faster, because you don't stand and don't wait))

[Masinen]

Masinen, Mashaprobably that's why. I constantly follow the numbers, as if tied.))) Well, nothing, even if it's too long, it's better than if the pressure was badly collected and quickly and everything was unlocked

[Mona1]

Mona1, I was very afraid of my Shteba at first)) and now when the temperature reaches 96 - I gently lift the large valve by inserting something thin - a knife, for example, then I turn it to the starting position when the steam disappears, and if the small valve does not fall by itself, then and I press it, but carefully - if the volume of water is large, then there may also be splashes, then I calmly open the lid ..
I take a maximum of 5 minutes to relieve pressure, and 30-40 minutes - well, that's a lot ... maybe a small valve just sticks, especially a new one? and it happens too ...

the more food is in the pan, the higher the steam pressure, the longer it takes to release.

The steam pressure in the pressure cooker is kept constant by the sensors, which is set, for example, 0.7b, regardless of the amount of product in the bowl.
It's just that products that have a lot of water in their composition have a high heat capacity, accumulate heat and cool slowly. The more product, the longer it cools. A small portion cools down faster. And the pressure depends on the temperature, so it happens that a large portion of soup or compote relieves pressure for a long time on its own, since the temperature is kept above 100 degrees for a long time, preventing the steam from condensing into water and thereby reducing the pressure after turning off the program. By the way, the auto-heating turned on at the end of cooking does not affect the duration of the pressure release, since by default, the auto-heating is set to 70 * C, and the heating element does not turn on until this temperature of the cooling contents in the bowl is reached. The food in the bowl will cool down to 70 degrees in the same way (quickly or slowly), even though the automatic heating is on, even though the pressure cooker is disconnected from the mains.

[Mona1]

Mona1, Tanya, when I bought my plug, I was also afraid to cook with pressure, when I turned it on, I did not leave her at all, now I’ve got used to it and that fear has passed and you will get used to it, our little plug is smart, I used to have a simple cartoon and in comparison with the plug, the sky and land, the shtebochka certainly wins, now I don't even use the old cartoon car.

Masinen, Masha, that's probably why. I constantly follow the numbers, as if tied.))) Well, nothing, even if it's a bit long, it's better than if the pressure was poorly typed and quickly and everything was unlocked

Tanya, I forcibly release the pressure if I need to, but at first it is better not to do this, otherwise the soup may fly through the valve))

I do it carefully and always look at the temperature.
You take a knife and insert it under the valve and it slowly bleeds off the steam, as soon as it stops hissing, then rest but turn.Just don't take a thick knife))

[kavmins]

kavminsThank you, I will learn and get used to.
Alex_FilBy the way, yesterday the test with water was done at room temperature. There was 2 liters of water. I wrote down all the indicators, I did not turn off the heating, but today I performed the same test, with the same amount of water, in the same SUP mode, but turned off the Heating at the end. So, the unlocking is automatic in the first and second cases, it happened at 92 degrees, and after 39 minutes. And with the Heater on and the Heater off. So you are right.
Tanyush @ ka, Tanya, I kind of got used to it, I'm not afraid of her already, but my husband and son are still trying to reach out their hands to her, they can also cook, but in my Desika's cartoon, but I don't let them in yet, otherwise they are hefty hot my son especially can forget about pressure and do something dangerous for life and health. Slowly I'll teach it, of course, but for now I'll get used to it and figure it out.
MasinenMasha, I did just that yesterday with your recipe, let off steam, but not with a knife, and I have a long narrow pastry spatula-silicone spatula. I'm afraid (for now) to scratch Shtebochka with a knife, and I've heard that they don't even recommend washing them in hot water. Like, they get blunt faster. And here - hot steam. It may not be true, but habit is such a thing ..

Girls, and I bleed the pressure through a towel and does not spray, and the steam bleeds off normally

Well, 15-20 would be good, but I have 30-40. Do you turn off the heating immediately after the end? I didn't turn it off, maybe that's why?

Congratulations on your assistant! A full saucepan with compote allows to open no earlier than an hour later. I don't know the pace. Since I do not turn on the heating chl. And she herself does not play off just cools down and that's it. I also bleed off with a silicone spatula from ikea ideally you can adjust the trigger force

Girls, I want to cook a compote soup 1 min 0.7. Pour boiling water or room water into a bowl - it's not speed that matters to me, but the taste of compote, what's the best?

[Tanya]

Tanya, I pour cold filtered. Such a compote, as from Shteba, no longer came out.

[Tanya]

Tanya, I pour cold filtered. Such a compote, as from Shteba, no longer came out.

I also pour cold, the compote turns out awesome.

[gala10]

gala10, Andreevna, thanks, I ran to cook.

[gala10]

gala10, Andreevna, thanks, I ran to cook.

and I

Girls, I read about jellied meat in Temka, I know everything who cooked and how, I wrote everything down for myself, but everywhere it was cooked from 50 minutes to 1.5 hours, on soup, and some on Meat, but someone tried to put on the dark for the night on languor? Or, for example, Soup first for 20 minutes, and then switch to Simmering. But for how many hours and what temperature?
I will cook today.
Compote, by the way, is cooked, the smell is dear mom! But while it is cooling down, they took it out of Shtebochka, and put a piece of beef in its juice in a Teflon bowl. On a carrot and onion substrate, and whole potatoes around. Put on Meat for 20 minutes 0.7. I read that basically, they put it on for 30 minutes, but I didn't have ice cream, and besides, the sacrum, so I think that 15 minutes would be enough. And the temperature at the end of the regime was 106 degrees. Isn't it not enough for Meat 20 min 0.7?
Oops, the mode is over, it unlocked itself at 96 degrees, after 15 minutes. The potato is ready, you could even cook less, but the meat is still not very good. She pulled out the potatoes, closed, put the meat again for 5 minutes 0.7

And I got a wonderful compote - plums, apples, cherries, mmm what a vitamin sour

The potatoes are ready, it could even be cooked less, but the meat is still not very good. She pulled out the potatoes, closed, put the meat again for 5 minutes 0.7

I first put the meat in such dishes, and then add what is needed and already until cooked.

[Aygul]

Aygul, exactly, why did I decide to put everything together? You can cook it in two stages.
I just got it - the aroma and taste are divine, and the gravy at the bottom with an onion and a carrot - there are simply no words, my men are quacking, eating.))) They asked in the morning: What do we have for dinner today? And I told them that now every time I will cook something new, not the same as before.

Girls, Steba doesn't have a yogurt program. And jars for yoghurt are offered ..... who makes yoghurt on what program?

[Ekaterina2]

Ekaterina2
Heating mode allows you to set the temperature from 30 to 80 degrees in 1 * C increments. For yoghurt you need 40 * C.

[Alex_Fil]

Alex_Fil, thanks for the answer!
I'm still struggling with the choice of pressure cooker. My husband is already giggling, knowing how fast I usually shop.

[Katerina]

Katerina, happy shopping!

The day before yesterday I made yogurt in Shtebochka, but not in ceramic cups, but in jars from a yogurt maker, and not in water, but over water. Here I have described my little experience.

I do not pretend that he is the only true one. For me it suits, and maybe someone will like it too.

P.S. My husband has just pulled out the last jar from the refrigerator. He says: Will there be yogurt tomorrow?
Now I can put both in the yogurt maker and in the Shtebochka at the same time. And the yogurt will run out twice as slow.

Recently I bought the Steba DD2 slow cooker-slow cooker. It has the ability to set the temperature from 30 to 150 degrees in steps of one degree. And even though I have a Klatronic yogurt maker, to which I bought a thermostat at one time, and which suits me completely and completely, I decided to master yogurt in Shtebe. Moreover, the yogurt maker often has to be driven, but there is not enough time and it would be nice to charge both the yogurt maker and Shteba at the same time, especially since I once bought an additional set of jars for the yogurt maker.
And a couple of days ago I made yogurt, but not in ceramic cups from Shteba (they were not included in my version of Shteba), but in jars from my yogurt maker, they are 160 ml each. But I did not pour water into the bowl up to the shoulders of the jars, as they often do when preparing yogurt in multicooker, and my jars stood above the water, and the bottom of the bowl was covered with a layer of three centimeters. And I put them on the lower steamer from my Dex60 multicooker. I did this all the time in Dex, and I did it in the water environment up to the shoulders, but the result was worse. It was 40 degrees in the regime, but as a result, my sourdoughs overheated, they needed 37. I made cans in water, and in the air, putting the cans not on the bottom, but on the lower steamer from Dex. And I liked the second option much more in terms of the result, especially since the air environment around the jars somehow more resembles my yogurt maker.
And I did so at Shteba.

She poured water, put a double boiler, on it - 7 jars of milk with sourdough (everything - at room temperature). The water does not reach the bottom of the jars about a centimeter, the jars are screwed tightly with lids, so I do in the yogurt maker, it is written in the instructions for it. I fermented VIVO Streptosan for 6 hours at 35 degrees. In general, Streptosan needs 37 degrees, but for some reason I was afraid of overheating. As a result, the water under the steamer at the end of cooking was 35 degrees, as well as set according to the mode, and the temperature of the product inside the jars was 33, a couple of degrees lower, and not higher than the set one. And it froze sooo weak. I then set 39 degrees and for 2 hours. At the end, I took out a product of excellent consistency. I will continue to do so, but set the temperature a couple of degrees higher according to the program than is required for my sourdough. Well, take into account that the first fermentation is usually 6-8 hours, each ferment has a different way, but over-fermentation, if this is done, happens 30-40% faster. That is, less time to exhibit.
You can, of course, set 37 degrees and pour water up to the shoulders, but I read the posts of users that the temperature of the water at the bottom is higher than above, respectively, and inside the jars, I think the same picture. And the air in a small closed space is more uniform in temperature, and the water layer takes on the temperature of the bottom heated from the shade and more evenly gives off heat to the air in the bowl.
Here is my little experiment.

And my Steba was cooking ham for me again!
this time with turkey thigh fillet and chicken breast fillet.
75 g heating mode, in time it took 3 hours 15 minutes. The time was measured according to the temperature probe when the temperature reached 72g inside the ham.

[Maria]

Maria, dietary beauty These are pieces, not minced meat? Do they also need to be twisted to white threads? I don't really understand

These are pieces, not minced meat

Anya, I only make slices, it doesn't come out like that from minced meat.

They also need to be twisted to white threads

Yes, also up to white threads, but look there, they become sticky, such a sticky mixture turns out, due to this, they stick together and a monolithic structure is obtained.
here in this recipe everything from the photo showed

Turkey-chicken ham (steba dd2 eco) (Masinen)

Yeah, I've already seen the recipe myself.

Masha, how delicious!

[Masinen]

Masinen, Masha, well, such a beauty, I just want to bite off a piece from the screen.
Girls, I'm here in the morning as a father-in-law with 1 liter of cold water, different modes, one every day, I want to find out the temperature of different modes, well, or at least which one is hotter, which one is quieter. Everything was fine with the SOUP
Today included Vegetables 1 minute 0.7. Blocked after 12 minutes. BUT: after blocking, the pressure icon did not appear (the valve was closed), just a couple of minutes later the beeping and countdown of the mode time began, the upper display did not light up. And it was beating until the temperature dropped to 100, the Vegetables indicator blinked the whole mode, and did not burn evenly. The mode turned off at the end, but the Heating did not turn on. I myself turned it on immediately after the end of the Vegetables mode and recorded that the temperature was 102 degrees (but in the next minute it grew by inertia to 106). What is this? I already turned on the Vegetables mode when cooking beans with the Machine, there were 400 g of beans and 800 g of cold water in the bowl, and here there was a liter of water, in principle, similar conditions, but the pressure indicator was displayed there, it did not boom during the mode, and then Heating turned on, in general, everything was fine.

[Tanya]

Tanya, I somehow had the same on the "Meat" mode. I switched it on again, and everything became normal.
Check the silicone ring just in case. Is it crumpled anywhere?

[Gal,]

Gal, the ring was not crumpled, stood as if it had been poured in, and did not float out of nowhere. Okay, I'll try again tomorrow morning. And right now I'll put the buckwheat on the languor until the evening for dinner. I read that they are tormenting food at 94-96 degrees, I think to put 95. Is it possible for meat, but here less is needed, degrees 93, for example?

I do not know, I have not tried it. I would set the "Porridge" mode for 10 minutes and leave it on heating.

a question for the experienced owners of this device. Have you checked the Land Life pressure cooker bowl for compatibility?
In my inexperienced glance, it is the same height and width as my own and the lid of the pressure cooker closes.

I bought a bowl from Land Life for the staff. Suitable for both the staff and unit-1210

I want a ceramic bowl for a 6L pot. Who else has infa from what multit bowl can come up? And if there is such a high-quality coating.

a question to experienced owners ... I decided to try to cook milk porridge (millet) 1 to 5 (1 water + 4 milk), Porridge mode 0.3 bar for 20 minutes (valve closed). After 20 minutes, I forcibly let off the steam, I opened it, and there was milk soup .. I cooked it on the soup for another 10 minutes.
On the second day, I decided to try oatmeal, the result is the same ...
What am I doing wrong? I really want to wake up in the morning, but the porridge is already waiting ...

[bondareva]

bondareva, Catherine, I always cook porridge for 0.7 15-20 minutes. I'm not relieving the pressure. Try to reduce the liquid by 1.

[bondareva]

bondareva, Catherine, I always cook porridge for 0.7 15-20 minutes. I'm not relieving the pressure. Try to reduce the liquid by 1.

Maybe my question is stupid, but how to understand that the pressure has dropped?

Maybe my question is stupid, but how to understand that the pressure has dropped?

the pipette (float) on the left should fall down. When pressure is built up, it rises and blocks the exit of steam.

[bondareva]

bondareva, Catherine, and I cook all the milk at night, pressure 0.7 5 minutes, steamed until morning.
ps. Everything except buckwheat porridge. And although not, its also 5 minutes, just the amount of liquid is less than for other cereals.

[fedorovna1]

fedorovna1, heating works for 4 hours

[Aygul]

AygulDoes it stay heated until the morning?

no, it sounded that it was ready, I immediately turn it off and do not touch it. Or if I didn’t fall asleep when the lid was unlocked, I mix and bainki.
In general, there was a period with rice groats (some it was not like that, it was boiled into trash), I put it on for 1 minute and in the morning I got an excellent result - swollen rice, and not a mashed potatoes type

Girls, thank you all for the advice!
Today I put rice porridge (proportions 1 to 5) at a pressure of 0.3 for 20 minutes ... after 10 minutes on heating .. as a result, a thick porridge turned out, the rice was very boiled. I will try to play with time.

no, it sounded that it was ready, I immediately disconnect it and do not touch it.Or if I didn’t fall asleep when the lid was unlocked, I mix and bainki.
In general, there was a period with rice groats (some of it was not like that, it was boiled into trash), I put it on for 1 minute and in the morning I got an excellent result - swollen rice, and not a mashed potatoes type

And I began to do it differently, in the evening my cereals, rice or buckwheat, I soak for the night, in the morning I cook for 1 minute. As the temperature drops to 95 degrees, I release the pressure. Loose porridge is ready :)

porridge mode 0.3 bar for 20 minutes (valve closed). After 20 minutes, I forcibly let off steam, open it, and there is milk soup ..

Ekaterina, you need to set more time for 0.3, because the pressure is small and it turns out that you cook like in a regular multicooker and the valve may not rise.

And read the topic for beginners, there are all the links, pressing questions were discussed

Basics of use, questions and cooking times in the Steba DD1, DD2 pressure cooker

And yesterday I cooked buckwheat and a side dish was made on Slowing 94 degrees, for 6 hours, half an hour before the end of the butter I added butter and mixed. The ratio with water is 1: 2.5. Sooo so steamed, very tasty, I'll try to put it for 5 hours, it seemed a bit too much and I would put a little less liquid, maybe somewhere 1: 2.2 - 1: 2.3.

[Mona1]

Mona1,
Tanyusha, and on languor, is it because steamed hoTsZa? I cook buckwheat for a side dish on Kasha 0.7 bar for 7 minutes, 1: 1.5. I open it after the pressure is relieved. Loose garnish buckwheat is obtained in just a few minutes

[Alexandra]

Alexandra, yes, I just didn't try it steamed, so I decided to do it. And so of course you can quickly cook and do it under pressure. Only now my pressure is gaining 20 minutes, and 7 minutes mode and half an hour is vented, as a result, more comes out than in my Dex60 (analogue of Brand 37501). And in Dex there is a wonderful touch mode. Works until the liquid is evaporated. So there are already several options for how to make side dish porridge. I am still not able to do everything in Shtebochka, over time I will make a division, where what comes out better and there will be work for both Shtebochka and Dex.

Today I made jellied meat on SOUP for 1 hour 39 minutes, I did not relieve pressure. It seemed that the temperature at the end of the soup was only 99 degrees. I waited for unlocking (at 88 degrees), checked. Homemade beef and chicken do not want to disintegrate directly, so I put it for another 1.5 hours on the Slowing 95 degrees. It seemed to work, but the breast and beef still seemed to be dried out. I don’t know, maybe such meat was caught. I will try to repeat it on occasion, not under pressure. Put out for an hour, and then for the languor for 5 hours.

[Mona1]

Mona1, Tanya, if it takes so long for you to gain and dump, then boil buckwheat on Porridge for 1 minute, pressure 0.7, so you will reduce the cooking time.