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

Good evening everyone! Holiday greetings! I just ordered my 6L. Shtebik is still on the way - while there is time to read different differences already specifically. When ordering, I wanted to take extra immediately. teflon bowl, but they ran out. Therefore, while there will be only stainless steel for experiments. Where do you advise me to start, otherwise something is scary to me. I want to prepare in advance

[kartinka]

kartinka, buy meat for stew, in Shteba amazing stew. Also cabbage soup and borscht are wonderful, jellied meat, pea puree. Stewed milk and a whole bunch of everything, on the forum and in this topic, there is a lot of everything, just know, read, but mind. At Shtebe, I like to autoclave meat and fish preparations, vegetables and all kinds of jams, compotes, to heat lard for lard.

And first of all I would cook some kind of broth on the Soup program, for example, so that it would not be scary at all. At least from meat with bones, as a standard for 30 minutes at a pressure of 0.7 And let the pressure drop by itself. And as the small valve lowers on its own, then open the lid. When you are convinced that this is not scary at all, then you can proceed to the rest.
You can even just boil water first on the "Soup".

[Chardonnay]

Chardonnay, Rita, please tell me, have you already tried this ring? Is everything okay with the ring?
And another question. Will this ring fit the Steba DD1?

[Masha Ivanova]

Masha Ivanova, Creamy, thanks, girls, such a moment - what NOT TO DO in a stainless steel bowl? Bakery products? And I really want to try. What can be used to lining the bowl (paper, foil, silicone or Teflon mold) or put in it? those how to temporarily get out of the situation? and also the algorithm of actions for XL is the same as in dd1 and dd2, that is, everything is the same for all dishes? There are no instructions yet.

[kartinka]

kartinka, baking and frying only in a Teflon bowl. Baking can also be made in stainless steel, if with improvised devices (paper, silicone, etc.). Cooking in 6-liter is the same as in 5-liter, that is, you can take any recipe from the forum. The modes and times are the same.
And here's another useful topic for newbies:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0

[kartinka]

kartinka, Galya answered you absolutely completely. Someone takes a risk and makes something of the above in a stainless steel bowl, but I would also not recommend baking or cooking porridge, especially dairy, or frying, unless you pour more oil, but this is not good. Teflon bowls are not in short supply at all, if they disappeared from stores on New Year's Eve, they will appear immediately after the New Year.
Boil soups, stewed fruit, stew various meat products, make sprats, etc., etc. Look at the recipes for 1 and 2, as a rule, girls always indicate in which bowl it is made in recipes. Now it just doesn't come to mind so quickly what else to advise to do in stainless steel. Condensed milk, cottage cheese, a lot more you can.

I always cooked in stainless steel, you just need to stir, then nothing will burn. Moreover, Shteba warms up perfectly. And those who do not control the frying process, they choose Orson - nothing will burn in him for sure.

I always made a frying in stainless steel

Yes, the advice is also incomprehensible. And with regard to milk porridge in particular. For at least a year I lived only with stainless steel, I laid out a bunch of photos with small-sized oatmeal, and I also don’t marry milk with water, he already got some water at the factory.)) Nothing stuck or ran away.
* one harshly open semolina does not count, Lenasamadura *

I also fry only in a stainless bowl.I only have Teflon for baking, and therefore I use it extremely rarely, since I bake in the oven or in a bread maker.

And when I cook the soup, I do it in a stainless steel.
Fry-water-rest of the soup-water to the mark.
And cooked porridge in a stainless steel. Now she refused in favor of a milk cooker. It tastes better from there

Hello everyone, the language turned out great: soup 0.7 50 minutes and you're done. I became a happy owner of elk meat from my friends. Please poke a recipe for what you can make delicious with it. Only without suvid, I don't have it.

[Michael ekat]

Michael ekatlook here.

[Masha Ivanova]

Masha Ivanova, Knor, Bijou, Creamy, Marpl, gala10, thanks girls,
Happy New Year!

[Michael ekat]

Hello everyone, the language turned out great: soup 0.7 50 minutes and you're done. I became a happy owner of elk meat from my friends. Please poke a recipe for what you can make delicious with it. Only without suvid, I don't have it.

Michael ekat, you are welcome…

Friends, Happy New Year!
Happiness, Goodness, Prosperity!

I wanted something sweet yesterday. I decided to bake a semblance of the Enchantress. It was too lazy to turn the oven on and to fiddle with little Panas (to get him), and here Shteba was at hand after the jellied meat.
It turned out to be such a delicious cake that it was just a plague! Lush, soft and with golden crusts!

[Rita]

Rita, a very tasty morsel. It can be seen that it is lush and juicy!
What program did you bake on, how long? Please share the subtleties.

[Taichka]

Taichka, Thank you so much!
I was surprised myself. I always grumble at Shteba that everything is not so and not that way to me. And then I take all my grumbling right back.
Baked on Slowing + at 115 degrees and the time is 45 minutes. Then I did not open the lid for another 5-7 minutes.
No condensation on the cake. Miracle!
She greased the bowl with butter and sprinkled with flour.

Thank you Ritus.
And I look at my Shteba like this - and I still can't make up my mind from which side to drive up with her.

[Taya]

Oh, Taya, and mine injects into the tail and into the mane! .. And soup, and porridge, and sous-vid, and pie ...
Panasik, however, also helps her, but less often ...

[Rituslya]

Rituslya, happy holiday please, what did you bake in? My shtebik is still on the way and already on January 9 will be at home and yet - I have not yet been able to buy a Teflon bowl - therefore, such a recipe will interest us, if possible, step by step, for virtually beginners (I sit - I read the branches to know how to start, this is my first cartoon)

I congratulate everyone on the upcoming holiday! In preparing the New Year's table, Shteba showed herself to be an excellent assistant. I cooked eggs and vegetables for a salad, cooked fish marinated, excellent jellied meat and chicken with potatoes for hot, chicken "sausage" on gelatin.
An unexpectedly pleasant surprise was Tanyulia's sponge cake. Very fluffy, well baked. The cake came out great! I have been making cakes for the family for many years, but I never thought that it could be so easy and simple, with a minimum of body movements.

Shtebe credit! And special thanks to the members of the forum, who described this device so "tasty" that they encouraged me to buy it. I'm sitting now trying to figure out who to distribute my fleet of multicooker, because why a lot, when one device copes with all the tasks.

[Taia]

TaiaTaechka, why are you afraid of your Shtebka? Oh, for me, this is the most problem-free unit.
I don't use it very often, because I'm always too lazy to get it.
But now I will definitely bake something else. The result is painfully good!
kartinka, I baked in a Teflon bowl. I also have a stainless steel, but my hand reached straight for the teflon.

Cake with custard in a multicooker pressure cooker Steba DD2

Taichka, why are you afraid of your Shtebka? Oh, for me, this is the most problem-free unit.

There were never any pressure cookers, so it's kind of scary. And with the programs you need to figure out what and how.
I got used to the fact that in an ordinary cartoon, you can stick your nose in and see what is going on in the pan. And here it is different.

Have you tried this ring yet? Is everything okay with the ring?

Natalia, I tried it on jelly - everything is fine, it keeps the pressure. I do not know about DD1 - will it work, I have DD2. But do they seem to have the same cap?

And with the programs you need to figure out what and how.

I got lazy to the point that I just throw the chicken, press the Meat button (the rest is automatically set - 0.7 30 minutes) and start! And you don't need to figure it out!

[Taia]

Taia, there are so many recipes for shteba, for every taste. And soups and main courses and canned food, which is just not. I also recently purchased this unit and am delighted with it. I cook soups, pilaf, roast, porridge, made ham in it

[Darkusha]

I cook soups, pilaf, roast, porridge

Darkusha, and where is there a recipe for pilaf? Interested in proportions and mode

[optimist]

optimist,

https://Mcooker-enn.tomathouse.com/in...on=recipe;b=532;start=200

look at here

I am a giraffe! Everything reaches me only after two years of use!
Meatballs. First on Frying, Fish, then on Vexation.
Plague, not sauce, nothing sticks together or thickens unnecessarily.
I wanted it with a side dish, but where is it?


If I need to buy another lid, an elastic band and a bowl, then I'll be a hundred times happier!

[Rituslya]

Rituslya, Rita, and detail?

[Darkusha]

Darkusha, Lenochka, in more detail, then shape and fry your favorite minced meat, then transfer to Fish for 5 minutes, and then with all the sauces, simmer on Slowing + about 20 minutes at 98 degrees.
After all, it dawned on me today that the multicooker is ready for such feats so that it does not boil almost at the boiling temperature with a difference of minus two degrees.

[Rituslya]

Rituslya, Rita, well, that's, but after all, they wanted to get rid of the shte when that, but it turns out an unplowed field

[Darkusha]

DarkushaOh, Lenochka, not only do I have seven Fridays a week, but I also turned out to be a giraffe.
Not really, the result is very pleasing. Somehow all of a sudden, Steba, forgotten by me, still decided to start up!

Rita, God forbid, that not the last "discovery" happened!
I know from myself, you look at the world differently, when you discover something new and pleasant in the familiar ...

Today I baked a cupcake in a Teflon bowl from the ready-made mixture "Orange" from the company Baking at home. Kneading the dough - according to the recipe on a pack, baked on Slowing + temperature 115, time 55. Then I stood for 10 minutes, and I pulled it out. She greased the bowl with oil and sprinkled it with semolina. After cooling, I smeared the top and side with a glaze of 100 grams of dark chocolate and 40 ml of cream of 20% fat. Sprinkle the top with grated cashews. It turned out very quickly, simply and very tasty for home use. Thanks to Ritusla for the parameters of time and temperature of baking! I added a little time, as the mixture was "wet".

[Marishenka]

Oh, Marishenka, not that word! Yesterday I happily spanked to dig in my bins. No wonder I dug, I found 2 bowls for Shteba.
We need to cook something else.
Katya, cool idea with a store-bought cupcake. Probably, today I will also try to bake a cupcake, which in my pizza makers is especially good.
The New Year's cake just came out wonderful.



Friends, this is all I bother you. Today I baked my favorite cupcake.
Mmmmmmm! Miracle! Now I'll bring the cut. Cupcake dough with cherries and apple slices on top.

and

Girls, so what should I do? there is no teflon bowl, but I want a cake to come, but I'm not ready how can we get out of the situation? Can wrap stainless steel foil or baking paper

[kartinka]

kartinka, who knows, maybe you won't need this teflon bowl. To me, the tall, fluffy cakes from Shteba, alas, remind me of richly beaten sweet eggs. These cakes are different from oven cakes to my taste. Therefore, I use only stainless steel. In general, I do not trust Teflon, I wore it out like a class. But exactly according to this recipe, the cake baked in the oven is a completely different, sweet thing.

[kartinka]

kartinka, I would have smeared a thicker steel bowl in this case with butter and sprinkled with better semolina, but I would still try to bake a biscuit. I really liked the result. I am not very friendly with biscuits, although I have already learned with the help of our forum.

[kartinka]

kartinka, I, like Alevtina, do not use a non-stick bowl (there were 2, worn out, I did not buy any more). Any biscuit is baked with a bang either in a silicone form, but then I increase the time, or in a stainless steel, lubricate the inside with a non-stick mixture Universal non-stick mold release, to the bottom a paper circle (you can cut a circle with ,, ears ,,) from baking paper and grease it too. If you are afraid, sprinkle it with semolina or flour, but it flies well with me. Thank you, I don’t get tired of telling the author of the non-stick mixture mary_kyiv

[kartinka]

kartinka, try to cook in a steel bowl. I read that devuli baked. But I read it when I was not interested in this matter, so I didn’t focus my attention. So ... Casual.

And I really liked the pastries in Shtebe: lush, soft, without any craters from condensation.
By themselves, biscuits from three components, where eggs, sugar and flour I never bake, I do not like the taste of eggs, but with butter and other ingredients very much!
Yesterday I baked a cake with cherries and an apple. He came out very not bad. The time was about 53 minutes and the temperature was 113 degrees. Yes, the top is whitish, but completely baked and not at all dull.

[kartinka]

kartinka, do not worry, they will appear again.
And you can try to bake in stainless steel, only, of course, cover it with baking paper.



Oh, devuli already wrote about the same thing, but I didn't even notice ...

[Fifanya]

Girls, thanks for the answers. I mastered 10 more pages (with branches), I read and virtually try. I have already thought about non-stick lubricant, especially since I was stoking the oil quite recently, I’ll forget it today, let it be waiting, my hands are itching already, my oven is wonderful, albeit simple - up / down and ffse. But it's interesting to compare - I don't really like Teflon either, but I'll buy it as soon as it appears; I will not take ceramics - judging by the reviews, I will look for a clay pot. Or I'll try my ceramic pots as they come in. Another question - some write casually about stained and washed kitchens - I understand that this is due to pressure - is this so when the VALVE is opened? a fountain ALL the kitchen? (I never had an ordinary MV and a pressure cooker) - there Shtebik's answer is small, the pressure is yes, but if ... there is nothing left for the whole kitchen ... in fact, this was the question - what is impossible make. (I read about a rag on the valve and slowly open it. Yes, I read a lot.
Herman Still no Shtebik! I'm already waiting - I can't wait for my handsome man (that I - even my husband is waiting for miracles ... I need to start feeding him all sorts of garbage (otherwise, I foolishly smashed the chicken in the oven for 6 or 7 hours - I ate it at a time, in one person), I'll go buy a notebook for recipes, but I remember while I read ... and also, how to write and cross out words in the text? so I found something, I'll try
Found



Fifanya, and if in Selikon, how much longer? And how is this "circle with ears"?

like this "circle with ears"

In such cases, I cut out a circle with the diameter of the bottom of the form and two strips 5 cm wide, and the length = the diameter of the circle + two heights of the form. At the bottom of the form are stripes crosswise, on them a circle. When baked, for these strips - "ears" pull out what was baked!
But in principle, you can immediately cut the circle along with the strips, just like that, the consumption of baking paper will certainly turn out more

[lana light]

lana light, lana light, thank you, why did I ask about the ears, usually when they bake a biscuit, I oil the bottom of the mold a little, and I do not lay the sides with oil or paper, then it rises high, (but this is for the oven) but here, it turns out I will do (try until I buy Teflon) in a steel bowl and decided to thoroughly coat it with non-stick grease, but just in case, I'll put the bottom with paper, and then I'll make the ears too
Girls, another question off topic - there are 4-6 liters of beer left. It will stand still for 2 days - well: girl-th: 3maximum (live). Where to adapt it? No one else cares about what the guests could have taken away and more guests are not expected these days. ... I sometimes make cookies on beer, but SO MUCH !!! cookies?

[kartinka]

kartinka, In silicone, I usually add 10 minutes, but it depends on the composition of the dough (how wet it is). And there will be a light bottom in the form. Sveta wrote about the circle with the ears, so it will be even more convenient, thanks.
Out of habit, although I already have DD2, I bake on porridge 0.3 pressure-1.10 time

[kartinka]

kartinka, make a napoleon on beer and freeze part of the dough, you can still stew the meat with beer

[kavmins]

Girls, I went and looked myself, and then 8 bottles of 2 liter beer!



kavmins, tell me the recipe for the dough for freezing - I will probably freeze

[kartinka]

kartinka, Wow...
And if you freeze it? .. Then you can add meat or bread, or pancakes ... If only it would be better to divide into smaller portions and into tight bags or something like ... I freeze whey in milk cartons with screw caps.

[kartinka]

And if you freeze it? ..

Sensible advice! I ice Guinness - I have half a tin can for cupcakes ... After defrosting, everything is OK with the same cupcakes ... The main thing is to find a place in the freezer

kartinka, and you go to the topic I am looking for a recipe on our forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141017.0 Ask a question right there - the girls will help.