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

Something I have not looked into the topic for a long time. The questions about porridge seem to have been solved. I will note about buckwheat and pearl barley. Nobody cooks them better than Shtebochka! You just need to rinse the cereals thoroughly, drain the water. Cook in a non-stick bowl. Further, a very important point - the ratio of cereals: water - for buckwheat 1: 1.7, for barley 1: 1.8. Add butter. And put on a delay (buckwheat for 3-4 hours, barley - for 6-8 hours) on "Porridge" 0.7 buckwheat for 10 minutes, barley for 15 minutes. Well, don't open for 2 hours after that. The porridge is crumbly, grain to grain, but completely cooked. Then you can season the pearl barley with something, I like mushrooms + onions + carrots.
And today Shtebochka baked a cake for me again.




Dough: oatmeal (50g), whole grain flour, crushed hazelnuts (100g), whey, eggs, cocoa, butter and sugar (there are few of them - 50g each), fresh frozen black currant, soda. Baked at 115 * 1h15 minutes and did not open for 15 minutes. It turned out to be tall, lush, airy. When it cooled down, cut it in half and layered with vegetable jam (zucchini, carrot, apple). Powdered sugar on top. Delicious, fast, non-harmful and clean!

They seduce me into another cartoon, but I hold on. I burn flint.
I cooked potatoes with meat and zucchini on Slowing. Plague is tasty, not a dish.

I don't have pressure cooking modes at all. I found myself a cool slow cooker!

I got used to making buckwheat 1 to 2.5 water for 15 minutes, porridge 0.7. It turns out wet. I don't like dry at all. There is no way to delay either. Today I loaded the shtebika three times in full, waiting for 3-4 hours is not about us.
Today there were wonderful meatballs with porridge.

There is no way to delay either

Then you will have to soak in another container, and then shift. This is necessary for any whole grain cereal to convert the phytic acid of the casings into a bioavailable form. And if this is not done, then there is no benefit from porridge, not to say even worse.
But mine do not like porridge-smeared for a side dish. But this, as they say, is the taste and color ...

I ice the meatballs at the time of preparing dumplings and cutlets. I immediately buy more meat and dedicate two days to the freezer))) And at the right time they save me. So, I fry the onions, carrots and add tomato paste, about a couple of tablespoons. When it also warms up, pour the meatballs and pour boiling water. From spices, pepper, lavrushka, oregano, because my husband is Greek, half a teaspoon of teaspoon of cinnamon, a teaspoon of sugar (this is mandatory with tomato) and salt.
Next, put 0.7 for 20 minutes on the soup. But, I forgot to put on a silicone ring and everything was in full swing at first, for how long I don’t know. Then when I saw it, I added 0.7 minutes to the soup for 7 minutes. In general, I think 20 minutes would be enough. Carcass for 40 minutes on the stove. Usually I don't add anything else, I also cook minced meat for pasta. Our dish is a lifesaver when it's too lazy to cook. I threw everything and stew myself under the lid)) today at the end, I wanted some spice after the signal blew the air and threw in finely chopped garlic and cilantro. After that, do not boil.

Then you will have to soak in another container, and then shift. This is necessary for any whole grain cereal to convert the phytic acid of the casings into a bioavailable form. And if this is not done, then there is no benefit from porridge, not to say even worse.

Live and learn. This is the first time I hear about it. I went to look for info.

Here I am reading - side dish buckwheat - on Porridge 07, 15 min. And I put 0.7 1 min on Kasha. Lovely buckwheat comes out. Groats: Water 1: 2. I'm not relieving the pressure.After unlocking, I throw a piece of butter. How does it not fall apart in 15 minutes? Or just don't wait for automatic unlocking? I cook wheat grits like that, too, it's great.

It seems to me that no matter how much water you pour into buckwheat, it will still absorb ... Just a little longer.
I also cook about 1: 2, 10 ', and on Heating for half an hour.



But in order to soak buckwheat from fitinka, I did not hear ...

Here I am reading - side dish buckwheat - on Porridge 07, 15 min. Or just don't wait for automatic unlocking?

I have never been able to wait for automatic unlocking))) I bleed the air right away)) I’m probably in a hurry, cooked, took out, ate.



I read about soaking cereals. Ladies, to be honest, this is not for me. There, a girl soaks cereals for two or three days alone. I just can't do that. Maximum, if you cook overnight with a delay, but then how not to drain the harmful water? Will she stay in the pot? What I always soak is legumes. I often cook with tomato, which we will consider as acid for neutralization, and I always put butter in porridge. This is enough to calm my soul.

And on the contrary, I stopped forcibly pitting after I began to get pieces of painted chicken with the skin torn off.

Buckwheat is perfectly cooked in 1 minute, while the steam is released, everything is boiled. Proportion 1: 2
This is also energy savings - residual heat.



And also vegetables, such as steamed, without any inserts, put in a saucepan and add 30 grams of water. All. 7 minutes medium potatoes, carrots, 10 beets.
10 minutes for potatoes and carrots is already a lot, I don't like vhlam.
So much for the Olivier vinaigrette. Do not play off.
Consider that while the saucepan is bleeding and flattening itself, the contents are being prepared.

For me, probably the only significant disadvantage of Shteba is the wrong time of the pre-installed programs. Only meat for 30 minutes, I agree, you can add another 10 minutes to beef. And porridge, vegetables, soup - where to cook so much. That is why I do not trust my men to cook in Shteba.

Is it diced? Or whole? And on which program? Vegetables 0.7?

I still really miss some kind of sound signal at the automatic unlocking in the Headquarters, otherwise I look in, look into this hole, it fell, it did not fall. Guard.))

After the end of the program, I immediately put it on Heating (XL) in order to monitor the temperature. As soon as T falls below 90 degrees, you can open it.

[A.lenka]

about sweets from skins

Candied fruits - the general principle is to soak, changing the water several times a day (remove the bitterness, try it), then boil it in syrup (sugar / water), I take the proportions by eye - because it is not stored, it is quickly eaten; boil it in several steps - like strawberries - five minutes. Dry, (the bulk of candied citrus fruits is winter, therefore it dries perfectly on the battery.
Before the main drying, I slightly wither and roll in sugar (coarse / brown / mixture of sugar-ginger-cinnamon-whatever)
You can twist and string on a thread, you can cut into strips, squares, as you want more. After boiling in syrup, you can leave it there - it will be like a jam. If jam - to tangerines and oranges, it is better to add a little lemon or lemon juice.
When boiling the syrup and then drying it, keep in mind that the candied fruit then harden.
If I cut little skins into strips and into the freezer, then add them to the container. I cut off the white part in thick-breasted ones.
To write for a long time - to do several days for 5 minutes.
While my bundle is urinating, how will it turn out in the shtebik, I will unsubscribe (or it will not work)



A.lenka,

As soon as T falls below 90 degrees, you can open it.

And my shtebik snorts - and you can open it. But this is when it is quiet, although I already remember this "snorting", but an interesting way, I must try




marinastom, I've never tried it like that - I have to put the jar.

At night, rice porridge was being cooked on Slowing. It turned out incredibly tasty: steamed, soft, tender.
What a wonderful Vexation mode!
Now I need to buy a pot higher and wider.

Is it diced? Or whole? And on which program? Vegetables 0.7?

Whole vegetables program. Yes, in general, I think any can be. I always confuse soup and porridge with symbols, I cooked compote on both programs for a minute :)

And in the Shtebe I still really miss some kind of sound signal during automatic unlocking, otherwise I look in and look into this hole, it fell, it did not fall. Guard.))

I can hear the half-way falling, and the stuff like inhales. Or rather exhale.
Well, I am guided by temperature, of course. But I'm not sitting next to her and I'm not waiting for these 90 degrees to open already. It can cool down to 70.
When you start to apply hotter, then you close the lid, it locks up again, and some remain without a quick addition, in which case I can turn the valve to bleed. And so usually I never play off.

I most often track the opening of the valve by smell - very appetizing aromas begin to come from the "saucepan"

This is what a thought struck me.
Before Shteba, I used Mulinex. And I could not make friends with her in any way. Either the pressure is not gaining, then the broth turned out to be watery. Often almost to tears ...
With Shteba, there are almost no punctures. Is it really better, or have I trained myself? ..

[Duhka li]

Duhka li, my attempt N ....... still ended up with an edible muffin made also for 3 eggs. There are few nuts in the dough. It turned out very sweet - the sugar should be 45g, made in a silicone form, on languor, but it was half-baked in 50 minutes, added the same amount in time practically (added 3 times), the bottom was very browned, but not burnt. The biscuit itself is airy, but the bottom is plump, such a homemade option. I soaked it a little and poured chocolate on the top - dark and white (and neuvitelt - so much time .. a little over 2 hours and I added the temperature because of the non-adherent form). While I thought that the cupcake was getting cold, there was already nothing to take






marinastom,

attempt N ........

Marina, maybe the temperature wasn't enough? Well, since it took so long to bake? Probably thick silicone and extinguishes the temperature, especially since the form does not adhere to the bottom? If it’s me, purely theoretically, I never paid attention to the difference in baking time.
And also - it's hard to see in the photo - don't you have some water there by chance in a bowl? It's just that I once tried to bake a cake like that, like in a bathhouse, and I still have it raw. I decided that this method is not suitable for such a test. True, I haven't tried it again.

[Duhka li]

Duhka li, there was no water in the bowl. The temperature was added up to 150 *. I started with 125 initially because of the shape, but I didn't think that everything would be tightened up like that. Next time I'll bet right away

[kartinka]

kartinka, I have bad baking in a similar silicone mold and in the oven. Although my oven is good.

Girls, yesterday I baked "chocolate on boiling water" in steel. She lined the bottom with several layers of paper and made a side, did not grease anything, so that the biscuit would cling to the walls and grow easier. Baked at t 140 ° C. I have XL. She turned on the Shteba to warm up, while she was kneading the dough, put the bowl in the already heated CB.
For the first time, baked goods were produced in Shtebe. In general, if done in a steel bowl, then + 30 ° to the prescription t. And of course, if the baked goods are too sweet, the bottom can burn. But I traditionally reduce the amount of sugar (in some places even 1.5-2 times)

I periodically read the topic and decided to bake a cupcake too. And before that I made non-stick grease and on the machine poured the dough into a steel bowl, laid a silicone mat on the bottom and lubricated everything with grease. I turned on the staff, I sit on reading the topic and see that the stove is not allowed in the steel bowl, it is on fire .... And the process is already underway .... I sniff at it when I smell burnt. When the time was up, I opened it and was surprised, no burners, a very beautiful biscuit turned out.

[Hope]

Hopeyes, non-stick grease is the thing! True, it never occurred to me to use it in a steel bowl. Thanks for the experiment!

[Hope]

Hopeyes, non-stick grease is the thing! True, it never occurred to me to use it in a steel bowl. Thanks for the experiment!

It was difficult to call it an experiment .... more likely an error, but the error seems to be successful. I love the lubricant!

And now I always have this lubricant in stock.

cooked chicken breast in cream, simmered for 1.5 hours

How on time! Tell me, pliz, I also want without everything, just Hrud, did you roll it in spices, fry it for a couple of minutes and languish? Or what kind of onion did you add?

And before that I made non-stick grease and on the machine poured the dough into a steel bowl, laid a silicone mat on the bottom and lubricated everything with grease.

Hope what kind of lubricant? Tell me please.

[Valery]

Valery, I will answer instead of Nadezhda:

Universal non-stick mold release (mary_kyiv)

Kasule in the multicooker-pressure cooker Steba DD2 (gala10)

[Arka]

Arka, Nadyushich, girls, pzhlsta! !!!! I'll write it down!
FROM details? With all the details !!!

[Marina]

Marina, What exactly? I kind of painted everything

Marina, you need to click on the name of the dish above the picture and the whole recipe will appear.

Girls, help! Where in Ukraine can you order a teflon bowl for a dd1 stem? have already rummaged everything on the Internet and will not find it anywhere! 😢😭😭😭

[Arka]

Arka, chocolate on boiling water - recipe and baking for simmering for 140 *?, for how many minutes? I made a simple biscuit, which I laid out, but it was dances with tambourines, I opened the lid quite often, I watched until there was no Teflon bowl, today, the first thing that looks like baking, although it’s still far from what it should be. still try. Nadyushich, and what kind of dough do you have and what mode and time?
Ps made today corn porridge for 0.3 / 20 min (by reference), it turned out a lot of liquid when cooked and the cereal itself was not up to the end, added 10 min / 0.7 - it turned out great (if you eat right away) if the first option, I would grind it until morning ...

Good morning everyone! And I'll come to you with porridge. Rice, water and milk in half, a tablespoon of sugar, a pinch of salt. Pieces of pumpkin about cm by cm were previously brought to half-readiness in a rice cooker: I poured 2 tablespoons of water and set for 4 minutes. Then I connected everything to the meat program for 10 minutes (I cook everything on it). Beauty, deliciousness, speed!

[Linadoc]

LinadocDo you also need to soak rice for a side dish?

Hello everyone! I regretted all the stainless steel cup, today spat on this case put the bread, though a very small portion, the dough came out 300g. A steel cup of deception with an anti-grinder - no papers, rugs, etc. I baked it for 25 minutes, slightly overexposed it, but not burnt, although everything looks bad in the photo. The second side was very afraid to turn over - but the form itself flew out perfectly, the form itself did not burn (which, in fact, I was most afraid of, I filled it with water, but it was unnecessary - a silicone spatula could have removed everything. Now it remains to find the bread recipe itself and you can try further. Girls-advise or link or recipe, I want delicious
This one is still cooling down, can't wait to cut






I couldn't stand it. Yes, I baked some bread, I don’t understand the taste, I have to stand it and gain strength. It seems like nothing, but I don't feel salt-sugar at all - it came out fresh, but it turned out, it's already good ...

Devulki, I'm with cochletes. You can, of course, cook in any multicooker and frying pan, but painfully they are good from Shteba. So juicy!
Chicken zrazy "Pockmarked chicken" in a multicooker-pressure cooker Steba
I finally figured out Shteba. Cool cartoon after all.
Less than a year has passed ...

I finally figured out Shteba.

Ritus, you will also master the pressure cooking modes! They are wonderful.

Shteba is clever, she has fried cutlets now. She also tells you when to turn over. I never wait for a signal; I immediately throw in the food. Squeaked, turned it over. It squeaked again, turned it over again, covered it with a lid and let it steamed.

[kartinka]

kartinka, I baked half the portion from the Crochet recipe Boiling water chocolate cake
See under the spoiler

Flour 170 g (increased so that there is not a lot of condensation on the lid)
Sugar 120 g (reduced so that the bottom of the biscuit does not burn, and the sweetness can be adjusted with cream, if someone is not sweet)
Cocoa 25-30g.
Baking powder 2 tsp (to be sure)
A pinch of salt
Vanillin
(mix everything dry)
Add: 1 egg, 125 ml milk, 2 tbsp. l. grows oils, mix.
Pour 125 g / ml of boiling water into the dough.
That's it, the dough is ready.
Baking 1:20 (but overdried, it was necessary to bake for 1 hour, since in the recipe the time for the full rate is calculated). The shteba was warmed up by the time the bowl was installed.
She did not grease the bowl, but spread it with a paper circle, put 3 wide ribbons under the circle so that, looking up, they formed high sides, there were gaps between them, the bowl looked through, it doesn't matter.
After baking, I opened it immediately so that the condensate would not wet the top. I opened it carefully, without jerking, with paper towels at the ready.
The biscuit cooled down in the bowl, but not completely. When it cooled down to warm, I walked with a spatula along the sides of the bowl, peeling off the biscuit. I put the steamer insert on the biscuit and, holding the steamer with my right hand, tipped the biscuit on it.
Everything, the curtain!

And yet, do not look under the lid all the time, biscuits do not like temperature changes

greetings, tell me, from which steam cooker is it worth looking for a bowl for a 6 liter pot? , there is no possibility to order something in Moscow at the moment, but I'm going to Ukraine in April, I hope there, with your help, to find something.

Bowls are suitable from Land Life 6L.

Linadoc, now it's clear about the delayed start

I didn't understand, is there a delayed start in the stock?
here I am tundraaaaaaaaaaaaaaaa

[Dina]

How on time! Tell me, pliz, I also want without everything, just Hrud, did you roll it in spices, fry it for a couple of minutes and languish? Or what kind of onion did you add?

Dina, I did almost everything according to the recipe, in the Frying mode, I fried the carrots onions, then I added the breast cut into strips, 2 pieces, fried the breast, when it turned white, I added salt to it, added from the spices that came to hand, black pepper and garlic, poured 500 ml of cream me 10%) heated to a boil, turned on the Simmer for 88 and for 1.5 hours.
that is, butter, onions, carrots, breast, black pepper, garlic, salt, cream and everything

I think you can do without carrots, if you don't like
I had quite a few of them, cut into small pieces, and they disappeared into the sauce on languor, so that the small one did not even pick

Rit, we just have different requirements for these electric pans. SV are not suitable for you, maybe you like to constantly open the lids, fry various cutlets. And she is not for this, but in order to quickly cook the first, extinguish the second, quickly cook jellied meat in 70 minutes, and not in a few hours. And she copes with her tasks perfectly. I do not like to cook for a long time, I need it quickly and tasty.

[tana33]

tana33, Tanyush. Thank you! I have already done it, though without waiting for an answer, and therefore only a breast without vegetables. It's still delicious, but what a broth it turns out! Mmmmm!

[Dina]

Dina, in cream? I want to do in broth, without everything again

Girls, tell me, I'm going to take Steba DD2 BASIC. Immediately attended to an additional bowl. Which one is better to take: teflon or ceramic? I will not make baked goods in Shteba.

[Elena]

Elena, I have all 3 bowls, so I would recommend Teflon