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

the only thing I did was dishwasher soap lid, and I used it for the first time after that.

from the left hole did not float at all.
usually it hovers, and then the lid is blocked once, or you press it a little and it is blocked. there was no such thing.
it was not at all audible that the pressure was gaining

Olya, is the small silicone ring at the blocking valve in place? Didn't jump off in the dishwasher?

[Biryusinka]

Biryusinka, I don't understand anything.
Now the pressure has built up.
Not immediately, I opened the lid and straightened the ring. I put it for 1 minute. Temp 126 issued

[Olga]

Olga, the shorter the cooking time, the higher the temperature, and vice versa, the longer the time, the lower the final temperature will be.

after all everything was fine until the moment I washed the lid in the dishwasher

Olya, I would still advise you to check the blocking valve (this is such a small hole in the upper left part of the lid) and how a small silicone ring sits on the "float". And one more thing: next to this valve, on the bottom of the lid, there is a spring button. Without turning the cover over with the handle down, try pressing this button and see if the "curtain" moves freely in the opening of the valve.

How long should the pressure build up in different modes?

[Olga]

I think it all depends on the amount of liquid products and their initial temperature, that is, the more and the lower, the longer it takes. I will often press sharply on the lid, otherwise the saucepan puffs, puffs, and does not block.
By the way, Olga, and the lid was blocked when "trying"? Something I missed this moment.

[olga0101,]

olga0101,and it somehow manifests itself in you when you set pressure? For example, hisses, grumbles, gurgles somehow?
In the first place, I also somehow tensed, but now I am much easier. Today I cooked potatoes with meat on the "Meat" mode -0.7 pressure. There was less fluid than less. It's okay. With a grunt, I pressed a little on the lid and it went.

Well, I'm finishing it, my husband said that it was insanely delicious. Minimum movement, but maximum goodies!
Even today Mashunin the recipe with buckwheat and pork was! Wow!
As they say, for all preferences!

Will any of the experienced Stebian people tell you how much corn grits should be simmered so that it becomes good porridge? I set from evening to night (at 8.20) on the standard mode of languishing. In the morning I open the lid, and there is about the same situation that I left in the evening: almost raw cereal (though warm) and a layer of water on top. That is, the cereal did not even absorb water. I had to urgently turn on the "porridge" mode and cook.
Then another surprise awaited: it burned incredibly, with titanic efforts (the second half) it was not possible to completely clean it. It turns out that in a stainless steel only soups can be cooked before jellied meat? Is the rest risky?
And now they are puzzled: where and what to buy a cup with this dubious (and therefore extremely undesirable) coating. (We in the family have long been strongly predisposed to everything natural). So far for today, it seems ("according to the latest research of British scientists" and me the Internet), no so-called. ceramics and teflon are not safe. I read that some bowls of other models are suitable for Shteba DD1, 2, for example, from the Brand 6050 pressure cooker. So? in this bowl there is some kind of Japanese DAIKIN coating. Who has tested or knows from others what is safer and more environmentally friendly? And one more thing: if we have a suitable size Teflon saucepan-bowl without handles, with a smooth bottom, can it be used in Shtebe? until we buy a more adequate one?

Dear representative of Shteba, please tell us why you need a curtain that appears and disappears when you turn the lid?

(some bowls of other models are suitable for Steba DD1, 2,) - I would also like to know which bowls from other models can fit Steba DD 2

Suitable from Deh 40

[Alexandra]

Finally I got around to making a chicken breast sous in Shtebochka:

Temperature 63 degrees, 2 hours.
The result is sooooo happy! Tasty, tender, juicy.

Added Thursday, April 14, 2016 09:13 AM

Alexandra, did here according to this recipe. I salted the chicken breast, smeared it with granular mustard, put a piece of butter, vacuum it and - in Shteba, "Heating" mode 63 g., 2 hours. Then she left to cool in Shteba. I had three packages. I opened one, and two are sealed in the refrigerator in the freshness zone. They can lie there for quite a long time, up to 10 days - for sure. Unexpected guests will come (which happens to me all the time), I will open the package - and brown it in AFochka. Very practical.
Here is a photo after AF, with potatoes:

This is delicious. I, in fact, never liked chicken breast, it seemed to me too dry. Thank you, Mashenka taught. It turns out that I just didn't know how to cook it!

Girls, hello! Please accept your refill. I am terribly glad - today I ordered Steba dd2 on Ozone (my Redmond covered himself) and a Steba FG 95 grill. Both the grill and the MV with ozone discounts (I don't know the permanent ones or on "Black Friday"). I could not resist, I was afraid the action would end, and the exchange rate was growing. I read you everything - I wanted to buy, but the frog was suffocating. I made up my mind - I made a gift to myself on NG. And so happy! I wanted to share the joy! I hope everything will be fine and I will make friends with this technique. Thank you for being!

Hello girls. I bought this slow cooker, but I absolutely do not like a bowl without a non-stick coating. In the city, Steba bowls are not sold. Maybe some bowls from models from other manufacturers will do? Redmond for example?

Dear representative of Shteba, please tell us why you need a curtain that appears and disappears when you turn the lid?

A shutter is needed so that you do not open the lid when the pressure cooker has built up pressure.

After pressure build-up, the "floating" valve rises and locks the shutter. The pressure has leveled off, the valve has dropped, the shutter can rotate and the cover opens.

Girls, well, she works for me with a new ring, mmm. I hope there will be no problems.
But what about the old ring? throw out?
It is necessary to buy rings since they fail so quickly ...

[Masinen]

My brand new staff arrived
Girls, in the recipe instruction manual Masinen, and Tanyuli
So nice

I have a slight scratch on the scoreboard, but I didn't give it back, it is not very noticeable. Otherwise, t-t-t - everything is fine. Tonight I plan a cottage cheese casserole for 600 g of cottage cheese (3 packs)
Masha, please tell me how long and how long should I set the languor + it mode?

Cottage cheese is better for 110 grams, 40 or 50 minutes.
Have you removed the tape from the Scoreboard?

Have you removed the tape from the Scoreboard?

And I, damn it, think that it’s my red button so pissed off? And on the first Shteba there is no tape on the scoreboard? I did not notice the "pacification" there and did not shoot anything.

S-t, thanks a lot, now everything is clear)) Girls, put the bread in the staff, for the first time, I'm worried. I do it according to Masha's recipe, Heating 40 minutes 35 degrees. There are 11 minutes left, the temperature is 36. And it dropped to 36 when 20 minutes have passed. What is it?
Py. sy. Initially, the temperature rose to 55 degrees rather quickly.
And if I get ready to put the yogurt, it won't cook with me?

Girls, I have a question
Now I was cooking soup, I added water to the maximum almost. The sounds when cooking confuse me
When the boil began, it hisses, it seems to me that steam is coming from somewhere from the cracks, then it seems to have stopped, but there was condensation on the lid on the side, that is, after all, the steam is poisoning
Is this a variant of the norm, because there is almost a maximum filling, or should it not be so?

And then, when the lid was opened, there was condensation on the sides (well, in Redmond, everything dripped onto the side when I opened it).

And yet, I saw that the girls washed the lids from the staples in the dishwasher, nicho? Is the flight normal? Or better not?

S-t, thanks a lot, now everything is clear)) Girls, put the bread in the staff, for the first time, I'm worried. I do it according to Masha's recipe, Heating 40 minutes 35 degrees. There are 11 minutes left, the temperature is 36. And it dropped to 36 when 20 minutes have passed. What is it?
Py. sy. Initially, the temperature rose to 55 degrees rather quickly.
And if I get ready to put the yogurt, it won't cook with me?

Alena, I wrote about the temperature more than once)
Within half an hour, temperatures are equalized between the sensor and inside the bowl.
It is better not to put those dough right away, but wait until the temperature drops, although I immediately put the dough into the bowl, turned it on and then baked it)
There was nothing terrible.

Yes, Masha, I know about the temperature difference, I read it, but I didn’t know what was leveling out within half an hour. It's clear now, thanks. Since you came)), put the oven at 130 degrees for 40 minutes (I read it somewhere here), tell me, please, is it correct? Your recipe says, Roast for 25 minutes, turn over and another 10 minutes.
And with yogurt, how if the temperature rises so fast and high?

[A-liona]

A-liona, Yes, right. And then the top must either be browned or turned over
And bake for 15 minutes for 130 g)

Thank you. put on 15 minutes more. The temperature jumps all the time) The feeling that it is not baked. Do you know what temperature the finished bread should be inside?
Masha, tell us more about yogurt, please. I ordered lactin so as not to burst me))

Have you removed the tape from the Scoreboard?

Masha, it's just a miracle, I had a tape on the scoreboard. Thank you :-) Now Shtebochka is just ideal! Now I remember that I also had a film on dd1, but it was noticeable, but here I had to pick it off with my fingernail.
I went to put the casserole.

Ladies, save plizzz, during the washing process extra parts were formed that I don't understand how to cram into place

What kind of pimp to insert, how is it in the photo or turn it over?
Where is the silicone?

insert a pimp, put on a silicone from the bottom side, from the bottom of that slot (the narrowest place on a pimp, a recess) and that's it.

Pimp with the narrow end down, right?
So?

Girls, help me, pliz !!!
on one site I read from the shortcomings of DD2 that condensation is draining ... allegedly inconveniences and all that ... I can't understand where it flows: onto the table? in dep. container, cat. need to pour out on time? is it very annoying?
thank you in advance!!!!!!

It does not drain anywhere, but remains on the lid.

Natasha, I had a SV, which had a special container for collecting condensate, so I have something to compare with. The staff is much more convenient in this regard (and in other plans too). The collection container fills up quickly. You must constantly be on your guard so that it does not overflow and condensation does not begin to drip onto the surface. Always remember to pour it out. It is not convenient to wash it at all.
And in Shtebe, all condensate remains in the center of the lid.

I don't really like that the lid is removable and there is no place to fix it - to hang it, because the excess condensation has nowhere to go, it sometimes drips where it is not needed.
In Unite, in this sense, it is more convenient, the lid is also removable, but it is held vertically on the hook and the condensate collects and drains into the drip tray. It is easy to wash the drip tray, water is in the same place - I poured it out and rinsed it, for many years of use there were no problems.
But with the Shteba lid, you need to look for a place where to attach and the condensate flows down and drips when tilted.
The rest of the Shteba is of course very good, I already have two of them DD1 and DD2. But I toil with lids.
Can anyone share where you attach the lid to make it convenient?

[Marina]

Marina, when I remove the lid, I transfer it to the sink and drain the condensate.
More precisely, I stretch my hand and that's it, all the condensate in the sink)))

And I wipe the condensate with paper napkins

[Andrey kv]

Andrey kv, 🔗

I made lemon soup on Fish, all 7 minutes the valve hissed, the temperature at the end of 107 degrees.I wanted to correct him, but he walks so easily and freely leaves even below the black circle, but then he hissed even more and I put him exactly on the mug. Is it normal that he dangles and hisses freely? The previous pressure cooker was absolutely quiet after closing the valve.

I made lemon soup on Fish, all 7 minutes the valve hissed, the temperature at the end of 107 degrees. I wanted to correct him, but he walks so easily and freely goes even below the black circle, but then he hissed even more and I put him exactly on the mug. Is it normal for it to hang loose and hiss? The previous pressure cooker was absolutely quiet after closing the valve.

Yes, the valve is free to move. In fact, there are three open positions and three closed positions, but only two are marked with icons. If you fizzle a little and the pressure builds up, then everything is in order. Observe .... if it continues to hiss and hiss strongly - write to me in a personal message.

I continue to observe! I cooked borsch. Soup mode 30 minutes. The pressure was collected for 19 minutes, 10 minutes before the valve was closed, everything was boiling and gurgling. In the last pressure cooker, I have never heard the moment of boiling and boiling. After closing, the valve hiss all the time, of course, not like when you release the pressure, but it strains. I covered it with an oven mitt to save my nerves))) After the end of the program, the temperature is 107 degrees. The pressure dropped for 15 minutes by itself, dropped to a temperature of 100, and then for another 4 minutes I forcibly bleed it off. Opened, put beets, spices, lemon and for another 1 minute on Soup, pressure 0.3. It took 10 minutes, nothing hissed, the valve did not close. Temperature on signal 99 degrees. The borscht turned out to be excellent, but I thought the pressure would be gaining and releasing faster. Well, the hissing will strain)) Now I will cook buckwheat with meat, then I will unsubscribe.

Added Thursday, April 14, 2016 09:15 AM

I made buckwheat with meat according to the Machine recipe. Did the Roasting periodically boil (as it should be)? After frying Meat 0.7 * 15 minutes. The pressure picked up quickly, after the end the temperature was 111 degrees, within a minute it rose to 115, now it is decreasing. In general, it seems like everything works. There are some minor problems. If this is within the normal range, then you have to get used to. In my opinion, a lot of unnecessary beeping. On heating for 5 minutes, well, and incomprehensible on Roasting. We will try other modes.

[shlyk_81]

shlyk_81, Zhenya, picks on the roast when the working max temperature is reached.
When the temperature drops, then it stops beeping)

Evgeniya, this is the right beep for your safety. It picks up when the temperature is very high, so that you are more careful.

it peaks after cooking until the temperature drops to 100 degrees. beeping is tied not to time, but to temperatures above 100 degrees. honestly, this beeping bothers me, therefore, most often, I just turn off the multicooker

It seemed to me from the reviews that the staff is a very "fast" pressure cooker))) faster than other models))) I can't wait, girls)))

And I cooked the meat in Shtebochki. Satisfied, no words.

Take to your ranks;)
first cooked borscht))) for some reason not so red .... is it like that for everyone? out of habit, after all, I stewed the beets, carrots and onions with tomatoes until half cooked in a frying pan ... but is there such a program to extinguish all this together, not as "roasting", but closer as "stewing"? and it's better to keep the lid closed ...
and now the main question is yoghurts!
I re-read all the recipes that are given in the package to Shteba, well, not a word that you need to pour water somewhere !!!! I read that you need to pour water on the bottom of the bowl! tell me, pliz, can we have more detailed instructions somewhere? then how much water do you need to pour?
Should these cups be completely submerged in water?

[Na-ta-lya]

Na-ta-lya,, you can extinguish on the Slowing mode + 98 gr.
And the borscht should be infused and then the color will change to the dark side.
Cups for yogurt should be immersed in the inlet, but so that water does not pour in, of course)

Congratulations on your purchase!

Thank you)))
I will try not to "torment" with questions))))
and if the valve is open in the "languor" mode, then you can open the lid? check readiness? (at first?)
and in practice, if you cook a dish and I know that the dish is just cooked on the stove for 40 minutes, then in the pressure mode, put half the time?

[Na-ta-lya]

Na-ta-lya, it seems to me that borscht still tastes better if the beets are pre-cooked separately. And frying too. I do this: I cook the broth on "meat" for 30-35 minutes (depending on the meat), separately I fry and carcass the beets. Then you can put all the ingredients on the "soup", cook and then add the finished beets (the color is guaranteed!).
PS. IMHO.

I also cook borscht in 2 stages. I turn on the Roasting, throw in the meat (then there will be no gray flakes, I used to drain the first broth, and now I save myself in this way), then the potatoes in cubes. 5-10 minutes leaves. I turn off the frying, toss in the cabbage, frozen carrots, frozen tomato slices and the head of onion. Soup 30 minutes. After opening the lid, I take out the onion, put in the spices, lemon and stewed beets. I roll up a few cans for the winter, it's very convenient. And for Soup for 1 minute. Borscht is delicious! And the color!

Added Thursday, April 14, 2016 09:15 AM

Tell me, in what mode to make very lazy cabbage rolls (minced meat, rice, cabbage without molding)?

Added Thursday, April 14, 2016 09:15 AM

Made on Meat for 30 minutes. It seemed a bit too much to me. Next time I'll try at 20.