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

Hello residents of the state of Stebiania! Take the newbie into your fold. I have been reading the forum for a long time, the device addiction virus has not passed by. I bought a bunch of all kinds of equipment, listening to the recommendations of the members of the forum. Including several multicooker, secretly hoping that each subsequent one turns out to be ideal. Each is good in its own way, but never achieved the ideal. Maybe Shtebochka is destined for the role of the most beloved and irreplaceable device in my house?
In general, yesterday I received Steba DD2 Basic from Ozone. Immediately I want to say a huge thank you to the members of the forum who share their experience and patiently help to resolve emerging problems. And of course, special thanks go to Maria, the owner of the topic. In general, the kind atmosphere at the forum is a separate story.
The topic about Steba DD1 has been read, this is not the whole story. Thanks to you, my friends, I am ready for all the roughness, from the uneven gap between the lid and the body to the "jumping" temperature.
The first tests were successful. Chicken ventricles on "meat" were a little undercooked, another 10 minutes. with carrots and tomatoes - almost perfect. Buckwheat 3 min. "porridge" - slightly boiled over, most likely too much water. Steamed potatoes for "vegetables" 15 min. - great. So far, I like everything very much. Now I have put the milk on, so that it is baked, to "languish" at 92 degrees - is this mode good? The plans are for baking, the teflon bowl will come in a few days. I'll just have time to study everything.
P.S. I read the last pages of the topic - you are all such advanced, lofty matters discussing, and I'm here with my primitive potatoes ...

[Lydia]

Lydia, Hi! Here all sorts of matters are discussed, sometimes - yes, and it comes to high ... Join!

I'll just have time to study everything.

Awesome! It seems that soon the old-timers will ask you for advice!
It's so nice!

[Lydia]

Now I have put the milk on, so that it is baked, to "languish" at 92 degrees - is this mode good?

Lydia, put on the soup, it turns out excellent melt.

[Natusya]

put on the soup, it turns out excellent melt

Natusya, and how much time?

I will also record from the bushes ...

[anavi]

anavi, Olga, I tried to simmer milk at 94 degrees, so I spat through the Shteba valve, and when I did it at 90^about, then everything was fine, the lid is clean. I put on "languor" at 90^about, for 7 hours at night.

I tried to simmer milk at 94 degrees

Alevtina, this is how Natusya writes on Soup ... so it became interesting ...

Natusya writes about under pressure, as I understand it. Milk changes color, but the smell along with it. And low-temperature simmering gives a more classic flavor.

when did 90^about, then everything was fine, the lid is clean. I put on "languor" at 90^about, for 7 hours at night.

Alyul, and what, it turns out really real, right?

[Elena Tim]

Elena Tim, super it turns out! And with color and rich taste! I started by pouring two cartons of milk into Shtebu. And now I am lazy, and I put 8 cans of 200 ml each under the screw cap on the bottom without any substrate. It turns out sterile baked milk. the longest period that I had was -2 months. but it is very convenient, in portions, just for one glass. For the sake of cans, I used to buy packs of Russian mustard, the cashiers fell out.

Here I just loaded 8 cans of baked milk.

[Lydia]

Lydia, put on the soup, it turns out excellent melt.

What time and pressure? You should try this too.
While 5 hours have passed at 92 °, the flight is normal. Nothing spits, the color is creamy, the smell is already a bit like melt. Let's see what happens in the end.

It turns out sterile baked milk. the longest period that I had -2 months

Alevtina, which mode is it? Pretty tempting.
Oh, I get it. This is about 7 hours at 90 °. And the jars, probably already screwed down? I will definitely try this.

[Creamy]

Creamy,
Alyona, well, as always, you are on top! ... I would not have guessed to cans (as, indeed, to many other things without you)
Thank you! I will definitely try.

[Duhka li]

Duhka li, Lydia, yes, I put the cans screwed up. Then the lids of the cans are well absorbed.

[Creamy]

Creamy, Alyona, a couple more questions and I will leave thee behind: tell me, if I put milk in a liter can, the time should be increased? And how much water to pour, on the hangers? And then the water level is not very clearly visible in the photo.

[Elena Tim]

Elena Tim, a liter can in height does not fit into a 6 liter head. I sometimes put 3 cans of 750 ml. I pour water up to the shoulders. very often I leave Shteba until it cools completely.

Oh thank you! And I thought, it seems like the quack is high, which means that a liter jar should fit. And it’s out, really, how!
This means that the boom should be done in smaller banks.

Girls, but for 88g. you get baked milk? I have Shteba1. I always use soup.

[fedorovna1]

fedorovna1, it should work. At my dacha Shteba D1, when I put stewed porridge at night, about 11 hours in time, in the morning they are creamy from milk

[Fedorovna1, Tatiana,]

Fedorovna1, Tatiana, cook baked milk either without pressure, on Slowing, set the temperature to 88 degrees, time 7-8 hours. Or, if you need it faster, with a pressure of 0.7 b, for example, Soup, set the time to 1 hour. In both versions, the main thing is that the original milk is of high quality, fresh, otherwise it can curdle.

[julia_bb]

julia_bb, Alex_FilThank you girls. I will do it next time for 88g.

[Alex_Fil]

Alex_Fil, Exactly, but on languishing there is more foam, and to make it even more, I put it for 10 hours (at night),

Hello everyone. My baked milk turned out to be a rich dark beige color, pleasant taste and smell. But honestly, I was not impressed. Either the milk (cheap, soft bags) was "so-so", or I was not a fan of baked milk. Let's see how you like the result of the "accelerated" method. By the way, my yogurt with soft milk often did not work out. I thought that it was more natural and would be of the type "healthier", but now I take a long-lasting one, and always a good result.

now I take a long-playing one, and always a good result.

Try to make ghee on it.

She baked a curd casserole, as they say, "from what was" in an old Redmond bowl. It is a little higher than the "native" one and the lid lay loosely on it, but this did not affect the baking result. And it was influenced by the fact that I decided to turn it over to brown the top, and it, such an infection, stuck (despite the abundant lubrication with oil). As a result, I had to abandon this idea, but the shaking of the casserole sagged a lot. After some cooling, everything came out easily, and despite a somewhat rumpled appearance, it turned out very tasty, everything was baked well. 1 hour at 110 °.

despite abundant oiling

It is best to lubricate the bowl with a non-stick lubricant.

Universal non-stick mold release (mary_kyiv)

It is best to lubricate the bowl with a non-stick grease.

Universal non-stick mold release (mary_kyiv)

Yeah, thanks. I've been looking at this recipe for a long time, but I still can't get myself to make ghee. I tried to do it in a simple multicooker, overlooked, washed everything around for a long time and gave up this venture. But in Štebka with its precise temperature setting I will do it.

[Duhka li]

Duhka li, with the purchase! The stem is a very useful unit.

I made milk in jars, as Alya taught. Well, finally finally! ... I didn't even notice how I got 2 liters of such a yummy.In cans, it turned out, it is really very convenient to simmer milk, and there is no need to worry that extraneous odors from the seal on the lid will pass into the milk. In general, I am very happy!
Alena, thank you again!

Girls boys question!
Who has Shteba of a new model, with a switchable Heating, did you pay attention to how the Frying mode works? I am especially interested in the opinion of those who have previous versions of Shteba.
I already wrote that I upgraded my DD1 by replacing the control board. And she began to notice that the Frying was working somewhat incorrectly, the countdown and squeak did not start for a very long time. Although it’s already fried, Mom don’t cry! A couple of times I almost burned a carrot for frying a soup ...

[Elena Tim]

Elena Tim, I am very glad that it turned out to be baked milk.

Girls boys question!
How does the Fry mode work? I am especially interested in the opinion of those who have previous versions of Shteba.

I have DD1 without any upgrade. Fries - mom don't worry, great, especially if the network is not 220 volts, but more, which sometimes happens in the morning or afternoon ...
I just conducted an experiment - I turned on the Frying mode with an empty stainless bowl ... and so, immediately after warming up, I did not notice, well, about 2 minutes passed, the relay clicked, the LED near the button blinked, the buzzer sounded ... To find out the temperature, I turned off the Fry and turned on the languor - I saw 177 degrees on the scoreboard and the temperature continued to rise.
If you turn on Frying from a cold state with food in a bowl of onion-carrot type, then the countdown and the buzzer will not sound very soon, until all the moisture from them evaporates and is cooked out, because the Frying has a threshold for reaching the temperature of the temperature sensor of about 160-170 degrees, I don’t know for sure ... But when there is moisture in the products, it is difficult to heat them, since water boils at 100 * C and carries away the heat. This is how it happens to me ...

I got used to deep-fried donuts in Shtebe to cook. Heats up quickly. The pan is high, no splashes. I love my Shtebulechka
And in time 7 minutes on one barrel, I turn it over, 7 minutes on the other. Well, yes, and the staff begins to squeak, so you need to look, is it time to turn it over. Sheer convenience.
This recipe Curd donuts GOST

[Alex_Fil]

Alex_Fil, yes, I remember that you have the first Shteba.
And it was the same with me. And now, the impression is that there somewhere something "sticks", whether the wiring, what kind of sensor, and it heats up on the Zharka a little more than necessary.
I don't know if she explained it clearly ...



I didn't think about the voltage, but after all, the Shteba was updated, and not the power grid ...

[Marina]

Marina, I have different devices that allow me to measure the parameters of the power supply.
Sometimes the voltage in the outlet changes depending on the time of day or some other factor ...
Of course, this should not affect the temperature setting of Shteba, but the heating power of the heating element has a quadratic dependence on voltage, a slightly increased voltage will generate more heat on the heating element. Maybe that's the point ...

In short, HZ, what's going on.
Okay, you can live with it. I just voiced my thoughts-observations, suddenly, I think, someone else has this happening. One case is an accident, two are already a trend ...

Let's see how you like the result of the "accelerated" method. By the way, my yogurt with soft milk often did not work out. I thought that it was more natural and would be of the type "healthier", but now I take a long-lasting one, and always a good result.

Even I even stopped cooking porridge on pressure with such milk. At 15 minutes 0.7 in rice porridge, it already frankly turns brown, and the smell .. tasteless, in short, the smell. Digested milk. Either the milk is like that, or the sense of smell. ((
It's just that there is no such thing on the stove, but I still feel the taste. I bought it today in a film, maybe I can deserve something to cook from it ...

[Twig]

Twig, Vet, what mode do you use to fry donuts? And how much oil to pour?

Sori that I'm getting in ...
I didn’t try to fry donuts, but pies regularly. Yum !!!
I fry on the Fry, a little butter on the bottom and when I turn it over, I try to "carry" the pie over butter.It turns out to be something between fried and baked.

[optimist]

optimist, frying! Butter for half a donut in height, gram 250
I shape donuts with wet hands, oil does not burn, can be used several times.

steamed potatoes for "vegetables" 15 min.

Thank you for reminding me! Today, following the fresh trail, I boiled potatoes in their uniforms - 15 minutes on Vegetables. For some reason, I always cooked it on the stove - you can’t call it any other way than by a bounce .. Well, in Shteba we got a potato smelling of that very potato from childhood!
And I also cook porridge every evening (milk / water - 50/50) in the morning - 20 minutes on Kasha 0.7, turn it off and open it only in the morning. It turns out a wonderful steamed soft gruel.

Such (sometimes unexpectedly necessary) silicone nozzle for the shut-off valve, as well as an additional one for the cover
I bought here ~ 200 rubles with delivery

Anya, thank you! I bought it! Delivery in 10 days - I didn't even expect it, the ring for the lid just arrived instantly! The set includes, as promised, valve rings. The whole set cost 186 rubles with delivery.
I have already prepared everything for the jellied meat, I will master the ring)

I also heat milk and make yogurt in jars right away. For this I have 240 ml jars from frutonians (I have them like shoe polish)


Fits a lot!

[shlyk_81]

shlyk_81, Zhenya, what is your cup in the photo? I look, I can see the scratches at the bottom.

[Chardonnay]

Chardonnay, and my link does not work for Alm. Throw me again where you bought

Hello everyone! Shtebochka is our hard worker. Today I cooked my porridge right in a plate, and there is no need to wash the bowl.

For a long time I dreamed of a small multicooker for one portion of porridge or soup. While I was thinking, Redmond and Phillips disappeared from sale. I came across a mention of a small pressure cooker in the topic, read it, and caught fire. And then she thought - and got into the recipes for Stebe. Well, why do I need another unit, if you can go the beaten path? The people are cooking, but what am I, a redhead? Thank you, dear forum users, for sharing your experience. I got under the arm of a bulgur. Filled with water 1: 2, porridge by default. She poured water into the bowl. I didn't open it until morning. In the morning I added milk - beauty!
My experience - the plate rattled along the bottom, you need a stand. Well, cover with a lid. I will select a suitable larger pot for soups and other dishes, and I will be happy. The staff rules.

Photos are cloudy, is it because of the phone or am I doing something wrong?

Chardonnay, but my link does not work for Alm. Throw me again where you bought

does this work? You cannot give active links here, copy the link and paste it into the address bar of your browser.

[Yulia]

shlyk_81, Zhenya, what is your cup in the photo? I look, I can see scratches at the bottom.

Yulia, this is Shtebovsky's own non-stick bowl. She is a little over a year old. It scratches with bones from meat. But it has not yet lost its properties.

Good day to all. The borscht according to your recipes turned out to be very tasty and ruby, as I wanted. Please tell me how to cook the beef tongue properly in the staff. And then all the recipes that I found with a vacuum, I don't have that. I don't want to stand over the stove anymore)))

[Michael ekat]

Michael ekat, but usually boil the tongue! ...
They put the tongue, poured water, an onion there, lavrushka, allspice and bitter peas, salt.
Pressure 0.7
Soup program
Time - 40-45 minutes, depending on the size ...
Or calculate it yourself - that's how much you would cook it on the stove, divided by 3 ...
The last time I had a very big one - I put it on 45 or 50 minutes ... I forgot already ... (I wanted to record it !!!!)
I don't release the pressure.
As the valve fell, I draw cold water into the sink, put my tongue there.
I also clean it there, and then again into hot broth.
And cool it in broth or take it out - that's how you are used to.
All!