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

But it's interesting to compare

Well? Did it work or not? I'm really worried.
I didn't like other people's pictures of baking in a steel bowl at all - due to the fact that the bowl is very thin in itself, and even there is no heat conductivity in stainless steel, the heat practically does not rise up the walls. ((Only from the bottom. Approximately like in a gas oven, only worse.)

The main thing is to find a place in the freezer

Not in the eyebrow, but in the eye! No matter how many shelves there are in the freezer, they are always chock-full ...
It's good (for me) that the weather is now such that winter fishing is impossible! .. If my husband had heard, he would have killed ...

[Bijou]

Bijou, I baked in st. more often, both times are unsuccessful. Due to the low thermal conductivity, t must immediately be increased by 10-15 °. And the condensate was constantly wetting my top. Apparently, while it was heating up, steam had time to accumulate.

[Arka]

Arka, yeah. I sympathize.) I have purely theoretical knowledge (for myself, while there was no non-stick, I shoved a bowl from Panas into Shtebu), so for some reason I thought that the temperature, on the contrary, should be reduced. Well, judging by the burnt bottoms in the photo.
So my "theory" was wrong.)))

Girls, has anyone encountered such a problem: as soon as the pressure builds up, the black valve starts to work and a jet of hot steam hits. This is a brand new cartoon. Is it possible to fix this somehow or is it a factory defect?
So far I use the cover from Shteba1, but it is cracked.

And what circle is the valve turned? Black or transparent?

[Zhen]

Zhen, to black. I checked everything, the O-ring and all the valves. Everything seems to be fine. And Shteba is not the first and not the first year I have been using it and I don’t know what to do with this problem? There is no guarantee, the cartoon is completely new.

[kartinka]

kartinka, yes, a simple false puff pastry on beer, any recipe is possible, I just do it by eye, and then you can freeze it, but if there is so much beer, then it makes no sense to make the dough in my opinion, for sure that it is better to freeze beer



notglass, maybe somehow try to turn the valve in different directions .. it's strange, I haven’t seen such a thing yet according to reviews .. or maybe it doesn’t fit in the right place, maybe something is wrong inside, our girls told here, how they disassembled it, you never know, maybe the factory didn’t screw it up when assembling something ..

[Marina]

Marina, yes, I took off this metal knob cover and removed the black valve. Everything is screwed on tightly. It is the black valve that rips off.
I don’t know what to think. Logically, at the accumulated pressure, the black valve is not kept closed and the steam breaks it off. But what can you do to eliminate this?

This black valve does not attach in any way, it lies on top and that's it
But what would rip it off ... it shouldn't be

I know he just lies there. The multicooker is not the first and not the first year I have been using it. And what has ripped off, the fact remains. And there is nothing to twist there. I took it apart. She turned it on several times. To no avail. So far, there is one cover for two Shteby and one with a crack.

[notglass]

notglass, Anya, maybe not on the case, but I'll write. I had something like this and Masha helped me, masinen, advised to squeeze the weight valve with your fingers so that it clicked. Or put it on the table and press it flat on the black part.

[Marina]

Marina, very even on the case. This is just my case.
Marina, and where to press there? Remove the valve, put it on the table and press down? Sorry for the questions, I'm already dull by the evening.

Anya, something like that ...

It turns out that it's not so easy to insert a photo from an iPhone. I had to load it into the Radical ...

Or with your fingers hard.You can attract a man ... But I did it myself easily.

And I constantly, after cooking, in the black valve with my fingers press the metal part, otherwise it pops out

[Marina]

Marina, Marinochka! Savior !!!

Well, thank God! I am very glad that I was able to help ...

Girls, I wish you all a Merry Christmas! A couple of days ago, something incomprehensible with the Internet, then turned on, and the view on the site is different, without messages: girl-q: It seems that I pushed everything, just now I guessed, I had to go to the forum (the brain is separate from the carcass) wrapped up with sweet gifts, but by 7 am I had everything ready. today while I congratulated everyone, I came home and it became so scary, they said they would bring it tomorrow. I got it all out of my head - how to check it. Where - what - how much to pour and press? While I was reading, it seemed to be understandable, but now I think, maybe I’ll press the kirdyk to the shtebik and how the valve should stand correctly, write to me, wooden, or send it somewhere, otherwise if my hands itched before, now I’m shaking like a hare, something scary
Ps bought another freezer for juices and zelenukha in the fall, so I solved the problem with beer - poured 300 ml each and froze now in the freezers a mess, but beer - 2 full boxes. Husband, it's true that something is sad

[kartinka]

kartinka, do not be alarmed, I two or three months ago, I also mastered it.First of all, as they bring it, check it for external damage and for an electrician, then pour 50 grams into a glass to eliminate external and internal contradictions, you don't have to eat and you start hygienic procedures (I'm talking about the shtebik), while it dries up, you look through the instructions, there is nothing to read, but there is an interesting table and the designations of the buttons - the most necessary at first The best thing is to cook the soup, because a stainless steel bowl (if you immediately have another did not buy)), at the same time and check the operation of the valve. In modes that work under pressure, it should be turned to the black circle. I cooked with meatballs, in a hurry ... Now you pour a meatball, from other dishes as you see fit, put in the necessary products, you don't need to salt right away, and turn on the SOUP mode. The time can be subtracted with the buttons below, by the way, in the aforementioned table, this is exactly what is said. will rise silently (depending on the filling of the bowl) and then only the time will begin to decrease and the pressure indicator will light up ... When the process is completed, the heating is automatically turned on for 4 hours, so you need to turn it off with the button, and it is better to wait until the pressure naturally releases, at least , halfway, and only then help by moving the valve towards the transparent circle (to the left). Salt the soup, add greens and cook for a couple of minutes, you can without pressure, for STEALING +
Yes, for two days I could not understand why the lid closes with a problem, until I paid attention to the triangle on the lid - it serves as a guide
In general, she is very simple to operate, for which she immediately fell in love
Good luck with learning! Merry Christmas!

I'm planning with a shtebik
1 .. pour water over the top risk
2.Put 1/3 lemon
3. put on the cover (what to do with the valve?)
3. Press the soup program (I don't know where yet) just press the button?
4. Put 1min (I don't know where either, like this + -?)
5. Will she set the pressure of 0.7? and if manually, I don't know either
And what comes first - time or pressure?
6. Wait until she relieves the pressure herself (they say there is / there is no click - who how, and how long to wait?
Look somewhere on the lid - there should be a hole from the float, (at least tomorrow I'll see where it is)
And it is also better to defrost the frozen shank before cooking, so that the shank quickly reaches the original t for cooking (this is a general principle)?
Girls, sorry for my questions - just frost insanity grows stronger
Something dulls me, like a first grader I'm afraid that nothing would explode at me - I am so, I can

3. put on the cover (what to do with the valve?)

Put the valve in the closed position, black circle.

3. Press the soup program (I don't know where yet) just press the button?

Yes, press the button, and immediately select the pressure, and then time + -
Everything is intuitive there. Press the buttons, do not be afraid, you can always cancel the program

[Smile]

Smile, thank you, last year my husband and I went to a local hill with his wild desire to try new skis: pardon: and boots (I am skiing), so I was offered a cheesecake and a children's slide. So, girls, while I am frozen nowhere from fear and stupid standing and the sight that the child on the hill has not reached the sideboard with cognac. ...... then even the second slide went, like clockwork, so I missed this moment when mastering the shtebik. .....
Point 1. Calm down further down the list
And how they break through electronics



Its me again. That the night would pass quietly -50g preliminary accepted
Tomorrow I'll be here again get out with an acceptance report. Nobody disperses, I will be afraid, stupid and do.

[kartinka]

kartinka, timing. Exactly in a week you will laugh out loud at yourself. There is nothing to be afraid of!
Go ahead and ask more questions. Forum users will always help. And soon there will be no limit to your joy. Good luck!

I will be afraid, blunt and do.

I had similar feelings recently ... When I first cooked under pressure, I told everyone to leave the kitchen.
But now there is only one thought: why didn't I buy it earlier ??? Already in 2018, it was prepared: marbled meat sous-vide, 2 muffins from ready-made mixtures - orange and chocolate, shank (like for jellied meat ....... but as soon as I got it out of the saucepan, it was immediately eaten), rice with vegetables for a side dish. .....

[kartinka]

kartinka, I would not pour water on the upper risk, a glass at most, otherwise it will boil and block for a long time, too much for the first time, you will be tired of waiting ...

[kartinka]

Exactly in a week you will laugh out loud at yourself

But I don’t laugh, and in a month I’m afraid of this Shteba
kartinka, I am very grateful to you that you will learn everything so thoroughly from our craftswomen and THEM !!! for detailed answers.
I read topics and sorry, like a sheep .. I cook only the simplest things and put off the development of Shteba until "better times"

But I don’t laugh, and in a month I’m afraid of this Shteba. I read topics and sorry, like a sheep .. I cook only the simplest things and put off the development of Shteba until "better times"

Steba is not scary at all, it is quite peaceful, the controls are extremely simple, the main thing is to understand the principle of cooking in a pressure cooker, how long to expose .. My relatives have long convinced me that without a pressure cooker there is no life, they even gave me a try. Indeed, life has changed with Steba, many things are easier and faster to cook, and hot porridge in the morning without my participation is a thing

And how they break through electronics

Just plug into a power outlet and if the display is lit, then the mustache is in order, the electricity is in place

shank (like jellied meat ....... but as soon as I got it out of the saucepan, it was immediately eaten), p

I never ate a knuckle, so it was always fuuu for me when they ordered it in Chinese cafes and restaurants.
But as soon as she cooked it herself in Shteba in jellied meat with spices, onions, carrots, etc. - such a nyamka turned out. She also did not live up to the jellied meat, and she does not live up to now. My love is stuffed with tongue, very tasty and instead of sausage

Good evening everyone! I've been sitting in the morning with the phone, I'm still waiting. Until the end of delivery, another 2 hours, I called Ozon - they have no connection with the courier. The first part of the Marlezon ballet - the protracted wait: umnik2: e miracles The dog is also tired of cutting circles around the chicken in the morning, all in confusion - especially the symbol of the year. The husband asks as if we were meeting a relative from the airport in bad weather.
We are not going anywhere - we are all waiting!
Ps again everything flew out of my head-remembered-and how to check the electronics-just turn it on?

I read topics and sorry, like a sheep .. I cook only the simplest things and put off the development of Shteba until "better times"

Here I am, Shteba for two months now, and I will not start experiments in any way - I only cooked meat ON MEAT and baked a casserole a couple of times for 0.3

[optimist]

optimist, Lenus, what bothers you about her?

Devuli, why be afraid of her?
There are a lot of recipes, very intuitive, the screen is well readable + instructions are still included.
On the screen, all the main characters are displayed, for example, Soup is a bowl of soup, and Fish is a fish, Vegetables are vegetables there.
A scoreboard with time and pressure, where there are only two of them 0.3 and 0.7. If it is more delicate, then 0.3, and better, then 0.7
Amazingly easy to use cartoon.
Sometimes even the hunt for something is more complicated and more woody.

We are not looking for easy ways.

Sometimes even the hunt for something is more complicated and more woody.

But I stop, because I haven't found a better one for myself yet

My staff appeared a month ago and I already love her dearly. I do not do any experiments, I take recipes created by "senior" (according to the experience of using) culinary specialists and stupidly repeat. Milk porridge in the morning (rice, millet, corn ... mmmm delicious). Soups, which my husband and son have almost never eaten before, now go off with a bang. Borsch, pickle, hodgepodge .... I cook them all the time. Now our family cannot live without soup. Stews, chicken ... Steba is a very cool saucepan

[Fifanya]

Fifanya, Anyut, I really like Shtebochka and nothing bothers her, it's just that fantasy does not work very well and memorization. Remember, by the way, how do you cook chicken in it !? First you fry, and then under pressure or vice versa!

Milk porridge in the morning (rice, millet, corn ... mmmm delicious).

Flax, and in what proportion is water: do you cook cereals and how many minutes?

[optimist]

optimist, These are milk porridges, I cook them in milk without water. Here all sorts of recipes, including porridge, are arranged, by the way, alphabetically and this makes the search very easy

https://Mcooker-enn.tomathouse.com/in...smf&action=recipe%3Bb=532

Again I - well, what, the electricity has run out - there won't be any, Business Phone Delivery announced that the new year is not just at home — but everywhere. She asked why they themselves proposed this date and time, they said, and then why.
So, girls, at least until tomorrow everything is canceled.
I'll go handles even on the beer dough and scratch it, then I got it!

[Darkusha]

Darkusha, well, the proportions of milk and cereals, then please write!

[optimist]

optimist, Lenusya, look under the spoiler, there are a lot of all kinds of porridge, I really liked the Tanyulins

Again I - well, what, the electricity has run out - there won't be anyBusiness Phone Delivery announced that the new year is not just at home — but everywhere. She asked why they themselves proposed this date and time, they said, and then why.
So, girls, at least until tomorrow everything is canceled.
I'll go handles even scratch it on the beer dough, then I got it!

[optimist]

optimist, Lenchik, depending on what kind of chicken you need. If it's just fried, then: chicken-spices-vacuum cleaner, then -100-200 ml of water to gain pressure, the time is standard, after expiration, cover the valve with a towel, bleed off. Open the lid, turn on the soup, I fry everything on it (it's easier for me to press 2 buttons (soup-start, than to set the temperature for frying).
It is possible on suvid, especially since the chicken has already been vacuumized. I turn it on at night, take it out in the morning and put it in the refrigerator in a bag. And in the evening I fry so that the crust is in the oven or AG
If I want to immediately with cereals, then I fry the chicken right away. But here is a little dancing with tambourines, that is, I fry the chicken in one, and pour the cereal into the other, there is less water on the cereal than usual for crumbly porridge, since the chicken will give juice. And fried chicken on top. The valve is closed, the button is meat. All

[Darkusha]

Darkusha, oh, I don't know where to look under the spoiler
Flax, for example, if you cook rice porridge, what proportions do you take? I'm mainly interested in rice and oat)

[Smile]

I am very grateful to you that you will learn everything so thoroughly from our craftswomen and THEM

This is who the girls are really to thank for being treated with such wild teapots and I have questions, because a month ago I didn't need this or another mv at all, I only needed a submersible blender from life (I didn't expect it, so in 3 days they brought
And now I read the branches and think that I need to learn to cook again and I also need to buy scoops and Teflon as soon as it appears. So thank you all ohhhh once again
Smile, marinastom, girls, got it
By the way, since such a thing, according to the recipes, has gone, tell me, why, when boiling the ham, close the top with a second bowl? I'm still cooking on gas - I don't close the lid of the pan. ....

soup-start than setting the temperature on the frying

Oh, and I have no temperature on the fry and I don't have it, it's just time

there is no temperature on frying and no, just time

When frying, the temperature is not set, it is included in the program

Flax, just fry until the desired color, and then turn on the meat for 20 minutes, pressure 0.7. And then, while you ask for advice, the household will get hungry already and the night is soon.

[optimist]

optimist, rice-1 mst, 4.5-5 mst milk, pressure 0.3

[Darkusha]

Darkusha, thank you for your answer, but how long?

[kartinka]

kartinka, close it on top with a second bowl so that the water does not boil away and the temperature is kept constant



optimist, I expose for 12 minutes and do not forcibly release the pressure