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

To prevent Steba from squeaking on the "steam" program, the valve must be left open. But then it will sizzle, steam will come out. I also don't use this program.

Girls! And boys! ..
I sincerely congratulate everyone on the coming New Year!
Peace and happiness, health and good luck !!!
I hope our friendly baker's brotherhood will only grow and we will continue to enjoy great recipes, excellent technology and accessories and, most importantly, communication with each other! Without any boundaries and conventions!
I love everyone very much !!!

Dear girls and boys, Happy New Year to you all !!!
I wish you much, much good
A chest of gold, a bag of silver
Swiss bank account, yes you can - in any,
And let your home be a full cup!
Stronger health, patience - too,
Let the mood be always good.
Good luck, love and, of course, luck !!!

My dear bakeries! Happy New Year to you all! May everything that you dream about come true, and the year will bring pleasant surprises, peace of mind, stability, loyalty, luck, happiness and success!

Girls and boys, well, I finally got to the computer, I just put everything on the table

Happy New Year to everyone !! I wish you all success, happiness, health !!!

Masha, happy to you too!
We are waiting for new recipes!

Added Saturday 31 Dec 2016 10:35 PM

And thanks again for Shtebochka's "propaganda"! If not for this site, I would never have known that there is such a cool pressure cooker! How I love my assistant, I just am not overjoyed !!

Girls, Happy New Year !!! Urrah !!!

[lana light]

lana light, Svetlana, how I love her, today she cooked for me Sarma - cabbage rolls with sauerkraut, we cook them from ordinary cabbage, and in Bosnia they salt the whole roach and then cook Sarma)))

Happy New Year to all of us!

[lana light]

lana light, Svetlana, how I love her, today she cooked for me Sarma - cabbage rolls with sauerkraut, we cook them from ordinary cabbage, and in Bosnia they salt the whole roach and then cook Sarma)))

Masha, how did you manage to salt the entire pumpkin? In what container?

[Mona1]

Mona1, Tanya, it was not me who salted, but my mother-in-law in Bosnia. They salt them in large barrels, because they cook SARMA in winter for all winter holidays.
And in the summer, when we were there, there were 10 swings left and she wanted to throw them away, so I did not give
It's not for nothing that we have a vacuum generator)))
Well, I packed the roaches for myself, and I was wondering how long they could lie in a vacuum, it turned out that at least a hundred years they could
Here, it’s a pity I brought little

here is a photo of part of my New Year's table))

Sarma can be seen there. It all came out of one small swing. It is customary for them that the less 1 darling, the better the hostess, and the larger the darling, the worse the hostess))
Those they don't make huge stuffed cabbage rolls

[Masinen]

Masinen, Masha, my husband is a Greek (ours, local, from a Greek village). So they, too, have everything manupuse, and darlings, and pancakes with cottage cheese, and much more too. Even the bread is cut thinly, as soon as I got married, I cut them at their guests, as I love, with my size, so everyone twisted their nose and looked at each other, whispered. Like, well, daughter-in-law)))

Happy New Year girls !! Health, peace, goodness !!!
New creative ideas, recipes, new wishes and opportunities for them !!!

And for me Shtebulya torments porridge for the morning for the whole family (we are at the dacha, there are many of us), cooked beans, jellied meat, steamed vegetables for salads. She's such a hard worker, smart
Happy New Year everyone

And she made me baked milk, and from it a gorgeous fermented baked milk ... well, that's just yummy!

Girls, how did Shtebochka cool the hearts !!!!
There was a pound of chicken hearts, added 200 g of sour cream, salt, spices, onion in half rings. I threw everything into a Teflon bowl, plus another 50 grams of water added so that the thick sour cream would not be welded. Mode Meat 0.7 for 10 minutes.
Then I was busy, I remembered only an hour later. That is, this time was kept on heating.
It turned out awesomely tasty! And it's elementary simple!
I have Shtebik only a month, I never cease to rejoice that I entered this topic on time !!! How fast and simple everything is with her! And most importantly - delicious !! I love my slow cooker!

Girls all Merry Christmas!

Hence the question, did someone cook wheat kutya in Stebik? I won't have time to soak, well, I can maximum for a couple of hours (I haven't bought it yet)
Share the secrets (modes) of pliiizzz

Tricky question .
I put the "roast" program (the program is designed for 15 minutes.) And pressed start.
I fry without a lid (naval pasta recipe) I fried the onion, threw in the minced meat. The time on the scoreboard is 15 minutes. Should it be?
The recipe says, "The scoreboard should have 5-6 minutes left, close the lid" I have no time to decrease.
Already 20 minutes has been on the scoreboard for 15 minutes. Shteba dd2.
What's the matter, what am I doing wrong?
Maybe it's the mains voltage?
Stebik fries, but not so much ...

[lena_letochka]

lena_letochka, the countdown will start from the moment the empty bowl heats up to the desired temperature. You didn't wait and immediately downloaded

[lena_letochka]

lena_letochka, you wrote it correctly above, turn on the "Frying" program and wait for the signal to start picking, then put butter and everything else

lena_letochka, the countdown will start from the moment the empty bowl heats up to the desired temperature. You didn't wait and immediately downloaded

Here I am! Thank you all very much!

turn on the "Frying" program and wait for the signal to start beeping, then add oil and everything else

Well, it depends on "what you want to achieve.")) I prefer to fry everything without waiting for a signal - then at least she does not squeak. Well, or by 0.7, then it also works silently. And there, and there it heats up to its maximum possible (depending on the voltage, sometimes, alas, it is only 680 watts in my conditions).

If, nevertheless, it has warmed up with the product to the set temperature, then it may start to turn off, of course. So, on the fry, when baking bread, she works at most a third of the time from her maximum thirty minutes.

My husband asked what I want for my birthday. I think, I think and I can not think of anything ...
Previously, I needed something - first AG, then HP, MV, another MV, ham, Berner, Isidri, a couple more MV-SV instead of the previous ones ... A month ago I bought Shteba - everything, as cut off, I don't want anything else ! I already have everything for happiness !!!

[lana light]

lana light, Sveta! So it’s great, when everything is already there and nothing else is needed! What happiness! And peace. How would you learn this?

[lana light]

lana light, you need a submersible suvid from Steba, very cool thing

[Masinen]

Masinen, Masha, thanks! Yes, I have always been sure that this site will not let a person disappear!
How can it be without a dream ?!

[lana light]

lana light, Of course we will not let you go to waste))
I have not reviewed it yet, I have no time, but I bought it. Okay, I will not litter the topic, this is for the Suvid devices topic

Girls, I have a sadness ...
Can you tell me again what is the matter ... I set to sterilize the cream at 86 degrees on the "languor +" program for 5 minutes.
Shteba snapped, opened it, the water is suspiciously warm, I see the cream hasn't warmed up. The scoreboard went into heating 90 degrees.
Recently I got a Tescoma ham maker and I have something to measure the temperature with. Well, even thrusting my hand I feel not 90.
In general, on the teskomovkom thermometer 70, on the scoreboard 90.
For the third time I've been driving cream trying to pasteurize ...
I was very upset. I needed a head for milk. Take-off in 1-2 degrees is not critical, but 10-15 is a disaster.
Now I will put milk to posterize for 30 minutes, I will control the process ...
Disconnect from the socket, turn it on again, maybe a temporary glitch ...

Solomon said "knowledge multiplies sadness" there was no thermometer and did not even know how many degrees ... although the water after 5 minutes of pasteurization at 86 degrees was suspiciously warm.

Well, even thrusting my hand I feel not 90.
In general, on the teskomovkom thermometer 70, on the scoreboard 90.

I suspect that even at seventy you can't just stick your hand into the water.))

You just need to start thinking a little about the ongoing processes. And then it will be a matter of habit.
Now, if Shteba for measurements lowered the probe of the thermometer into the liquid and it showed incorrectly, it would be possible to make claims. But with us, the measurement is completely different.
Did you see an aluminum pimp inside the heating element ring? This is the "probe" for measuring the temperature. What does he measure, the water inside? Never. It measures the temperature of the bottom of the bowl, and not even inside, but outside.

First, the bowl outside heats up from the heating element (and it is here that the sensor monitors its heating, displaying the data on the display), then the bottom inside the bowl heats up, then the liquid in the bottom layer, then the heat gradually rises up due to natural convection. The process can be accelerated by stirring regularly, right?

So if you put something in the center of the bowl, what happens? That's right, the temperature will rise under the bottom of the dishes, because the heat will not immediately begin to rise up the water, but will "get stuck" between the bottoms like under a blanket. Until the cartoon has entered the mode (that is, the sensor has not caught the specified 86 g), it heats up at maximum power, and at the moment the program is turned on, it turns off completely. The temperature on the sensor has dropped by 2 degrees below the set - it has turned on. Caught up to the set - disconnected. At the same time, it is clear that the temperature of the water in the bowl does not at all jump as rapidly every two minutes as Shteba switches.

So what do we have off the goose.
We have a long and unstable exit to the regime. The thicker the contents, the more unstable. And nothing can be done about it. Not in Shtebe, not in any other multi-soon-slow-cooking, in which the temperature is monitored by a sensor under the bottom of the bowl, no matter who says what.

What can you do about this to avoid spoiled food?
A lot of things.
You can pour warm water right away.
You can wait until the mode with a given temperature is turned on and only then lower what we need to warm up there.
You can raise the bowl, allowing the water to actively remove heat between the two bottoms, bowls and jars.
You can stir the water more often, leveling the temperature and thereby bringing the sensor readings closer to reality.
You can give a race in time, realizing that if we need warming up for an hour, then we need to set it to one and a half (the numbers are arbitrary)

For those contents that are thick and that cannot be overheated (for example, dough in a proofer), there is another trick, the opposite - first we force Steba to turn on the program (for example, heating an empty bowl) and only after that we put food or put another filled bowl ... I even use sour milk for cottage cheese with such macar. Well, I stir sometimes for evenness.

Lena, thanks for the detailed answer.
I pasteurized the cream in yogurt cups with a stand, but not in a Teflon bowl.
Now I put milk in a Teflon bowl to pasteurize - everything is as expected with temperature.
But I turned Shtebik off and on.
She worked for me all evening and night (fermented fermented baked milk) and today is the day, maybe that's why there was a failure?

[lena_letochka]

lena_letochka, why 5 minutes? It seems to me that a liter of cream should reach 90 degrees in about 20 minutes. I would put it on for half an hour and not even look there

maybe that's why there was a failure?

Where is the failure? Did I miss something?

lena_letochka, why 5 minutes? It seems to me that a liter of cream should reach 90 degrees in about 20 minutes. I would put it on for half an hour and not even look there

Well, I read somewhere that this temperature and time is enough. I don't like the smell of boiled milk.
And a liter of cream was poured into small ceramic jugs.

Where is the failure? Did I miss something?

Shtebik did not give me the required temperature.

Shtebik did not give me the required temperature.

I have no more questions.

[lena_letochka]

lena_letochka, a feeling that you are here with yourself .. And what they write, do not read.

that you are with yourself here .. And what they write, do not read.

I seem to have read everything, well, excuse me, if anything ..

Girls, please tell me, but in Steba you can cook oatmeal with milk, but with a delayed start. What would I load in the evening, and in the morning the porridge is ready? I started reading this Temka from the very beginning, but I get distracted, now by one recipe, now by another. I ordered it for my mother, but something tells me that I also need it .... In thought ...

[katyaM]

katyaM, I constantly cook stewed oatmeal porridge at night. The proportions are 1: 5 approximately, 89-90 degrees for 8-10-12 hours. When it's very hot, I can boil the milk at first, but then the froths are obtained, but not everyone likes it with us. But it should be at least 3-4 servings, 1-2 bowls are too big, I cook in Phillips, 1-2 servings

Still, my dd2 walks in temperature more than dd1 once (in its best times)).
I will save money for a submersible suvid. I still have nowhere to put the box, I don't even stare at it. And I liked the submersible very much.

And yesterday I made a pork sous vide ham. What a charm ... Yesterday we ate hot for dinner, today for lunch I made Olivier with him. So tasty!

Yesterday we had supper like this: sous vide ham - made in Shtebochka, vaoukumirovanny in ProfiKuk, potatoes - chopped on Berner, fried in Princesk, vegetable salad - chopped on Berner ..... And how did I cook without all this ???

Julia, thank you very much. It is very important for me. And a couple more questions.
1. Is the deferment with porridge set at a certain time, for example 6:00, or do you need to calculate (like in my Panasonic cartoon)?
2. Is it better to buy a bowl ceramic or with Teflon?
Girls, how can I thank for the answer? I haven't come in for a long time. I forgot everything.

how can I thank for the answer?

Below, under the ava of the person you want to thank, there is "Thank you". Click, write in the line that appears for which you are sending.

Thanks for seeing

1. Is the deferment with porridge set at a certain time, for example 6:00, or do you need to calculate (like in my Panasonic cartoon)?
2. Is it better to buy a bowl ceramic or with Teflon?

Katya, I cook, not on a delayed start, but on the Simmering mode, where you can freely choose any temperature, and it cooks all night. That is, if you need it by 9 in the morning, and you put it at 10 in the evening, then set the cooking time at 11 o'clock, and the temperature is 89 degrees.
I cook in a Teflon bowl, I never bought a ceramic one, it will work better in it))

[julia_bb]

julia_bb, Julia, thank you very much for your consultation.
The question about the bowls remained unclear to me. Can I fry on ceramics or will it stick?

Can I fry on ceramics or will it stick?

Ceramic after about six months of operation loses its non-stick properties. Everything starts to stick.

[gala10]

gala10, Galina, I understand, thanks. So for a start, Teflon, and there it will be seen.

[katyaM]

katyaM, yes, girls use a ceramic bowl for cooking cereals, casseroles, dairy products (cottage cheese, cheese)

Girls, I understand. Now I will change the order for my parents

katyaM, yes, girls use a ceramic bowl for cooking cereals, casseroles, dairy products (cottage cheese, cheeses)

It's strange ... I use either stainless steel or Teflon for all this and I don't feel slighted at all.))
Cut me off, Teflon is much more functional than an unpredictable ceramic.