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

[Arka]

Arka, girls! Help urgently! Today a teflon bowl came, I loaded half of the chocolate on boiling water and put a freeze-cherry-2 handfuls, set the simmering at 140 for 1 hour, 10 minutes passed, changed it to porridge 0.3 by 50 min, changed my mind and put it back on simmering at 125g, which is better?



Where are the temperature data on modes? And as for the valve, is it open on languor (according to the instructions, it is open) or is the position of the valve in this mode no difference?

from which steam cooker should you look for a bowl for a 6 liter pot

From a 6 liter unit. But in terms of quality, it is not even close to the Shtebov Teflon bowl.

Well, I opened it a little earlier and didn't dry it out on time. The cake came out quickly for dinner. I cut it with a thread, interlayered it - at the same time and soaked it. I liked the cup I want to add bread

[kartinka]

kartinka, Marina, the valve is open on the languor. I have never met about temperature conditions. I baked the Cheesecake Fair once in Štebka - for 115 g 115 minutes - I liked it (there is just where the oven is in other gadgets).

Well, girls, Cake came out-otvaaal heads, to be honest, I did not expect, but .... how long, I don't remember. The first 10 minutes - simmering 140, the second - kasha 0.3, the next 48 minutes again languishing 125. Portion - half, but freezing a cherry-2 handfuls (thrown into the dough right from the freezer) opened very in time - bisivit itself is moist, but baked completely. Cream-like chocolate nutella-but without cocoa (over), but the taste-so chocolate could be too much. How and on what to repeat now a very successful attempt ...? On languor, probably ..... but what is the difference between languor and porridge?
Ps - I have a similar cake (size) coming out of a whole porch (well, maybe a little higher.,)

in cream?

I decided that the cream alone was too fat (not diEthical, haha), so I took 350 mil Greek yogurt and added 200 ml of cream.

[kartinka]

kartinka, try to bake the same in both modes sequentially (!), do not change anything in the composition. You will see the difference yourself and decide what suits you best.
On porridge t less than 115 may drop. I think I need more for baking, it's not an omelet. I would do it on languor with an open valve (steam should come out, otherwise it will soak the top). People used to make porridge because there was no alternative, since the languor was within 90 ° C. Why be wise now?
Good luck with your baking!
And buy a bathroom scale, now it will come in handy))

Marinochka, that's great that everything worked out!

What is the difference between languor and porridge?   

As far as I understand, the "porridge" is baked in the first Shteba, which does not have extended "languor". And since it is there, why not use it? You can see the temperature of the girls who baked, or even gain their own experience.

[Arka]

Arka, Duhka li, tryndets about the scales, there are scales, but .... I'm afraid to think about them. ... while it saves that soon the post. ...... while you can, .....? girls, put the dough on her bread-wheat-rye (something is wrong, my link is inserted)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=305156.0
Question- HOW MANY dough rises before baking?
The last rise in the steak 30 minutes for 30 * and turn on the roasting mode for 25 minutes, turn over and another 10 minutes. And how many times to place and crumple before lifting in the shtebik? ? No bread maker, kneaded by hand. ...



Or is bread better on simmering 140 * 40min?



Well, girls, some kind of nonsense came out with bread. ,
2 times in one funnel, the shell does not fall and the cake. and bread - although it was thought optimistically (large ship - large torpedo)
Kneaded dough - sticky dough - mamadaragaya! Knead enough not to hammer him with flour. Collected a bun in the end more or less. In the scoop, the distance around the plate -growth by 2 times -washed, put it again -sparked faster (you can clearly see that it is faster). Crumpled for the 2nd time, put it in a shtebik for 30min / 30 *. Increased.Turned frying on for 25 minutes. Cover obliquely, then turned it over for another 10 minutes. I stayed in the shtebik for a couple of minutes - pulled it out on a stand, did not cover it with anything. Cool down - wrapped it in a napkin, left it on the table. So everything seems to be normal - the crust is thin, it has not burned out - everything seems to be normal, the condensate has not dripped, it does not smell of yeast and nothing. .. I look like he is not so tall-hooked in comparison with Mashenkin, it is in my bulging eye
Or we got drunk here although pride for the first bread in the presence (the test of a non-native cup was successful)
Questions 1. there was no bread smell, some write - soooo smell! - I have no 2. could not resist - cut off a piece. Well, lard, like lard ... in the comments they wrote everything, delicious, tasty bread, so I think my eyes are afraid, and my hands are hooks. .. Maybe I did something wrong, the bread was baked, but maybe I had to fry it? Or I won't understand the taste after the cake. .. can not many people in the comments make mistakes at once - that I messed up - that's WHAT? (About tastes - it is clear, but I am omnivorous - I cut off the shop - there is a taste, but mine - ....
We need a collective mind to analyze the flight. did everything according to the recipe, except for honey - replaced with sugar. The weight of the finished loaf came out 790g. in the photo - a cut with a small knife - I'm stupid, I squeeze a piece - it expands, in the original - as it should be.


Wheat flour, premium 200 gr
Peeled rye flour 300 gr
Egg 1 pc
Butter 30 gr
Honey 1 tbsp
Salt 1 tsp
Fresh yeast 10 gr
Warm water 300 ml

There are no complaints about the composition. True, the egg is too much for my taste, but this is for my taste. At one time, having dabbled with different breads, I came to the conclusion that the simplest bread, not rich, is blush and lovelier to me. If the dough was too wet, the water had to be reduced. Regarding proofing, their time, t, quantity - do everything according to the recipe. Now after baking t, it cannot be lower than 180 °. The bread is baked on a high t. And why such a desire to bake in Shtebe? No oven?

I would only bake bread in a cartoon out of despair, since there is nothing tastier than oven bread, even from KhP it cannot be compared, although this is convenient in the absence of time and effort

Devulki brought a cake.
Cake "Snowman in chocolate" in a multicooker-pressure cooker Steba DD2
Very tasty! Here Shteba is my favorite biscuit baker!
Previously, it was so dreary to fiddle with the oven, but here they bake at least every day.
The main thing is that the asses do not stick together from such an abundance of sweets.

Very tasty! Here Shteba is my favorite biscuit baker!

Well, I don’t know ... It seems to be a little more pleasant in the old Panas. And a little faster. I often turn them on together, dividing the dough into two parts.

Not. I have nothing against Panas, but I, for example, have more Shtebovskaya bakery
But that's just me.

[kartinka]

kartinka, Marina, and in what bowl are you baking?
I read everything, and I can't figure it out. In general, I don't understand why your fluffy bread doesn't come out.

Try to bake on languor, nevertheless, 140 gr 50 minutes, or set an hour;

[Arka]

Arka, I did not bother about baking bread - but since people bake it, it means we need to try the possible options, especially since the shtebik is better suited for this business - according to those who bake and have the opportunity to compare, I'll go look for other recipes



Masinen, until yesterday there was only steel. Yesterday a teflon one arrived (I haven't bought my own yet, I have taken a suitable size) - and began to try, chocolate on boiling water turned out to be the wrong word, I must repeat it to understand that such a luxury can be made at home. I have a wonderful oven, but what Stebik gave out is something. (Today from the refrigerator - the taste is even better. But with bread - it's not clear, I want to try white bread - for comparison. I'm trying to look at the bread branches to understand the general algorithm without HP. I want to put it again with 3 proofers before baking - or a lot ? But after all, pie dough is also suitable ... or the proofing should be longer in time? I do not time the time - I look at the volume ...
Shtebik -XL
I'm thinking - one thing is taste - but the smell should be

especially since the shtebik is better suited for this case.

Well, this is a big question! HP is made for baking bread! And in Shteba there is not even a baking mode.

[optimist]

optimist, these are not my words - so write girls who bake in the head, having hp and the ability to compare biscuit - also baked goods, and if I can't really compare with bread - the baked goods in my oven are great - but the first biscuits that I tried are incomprehensibly amazing - volume, texture and taste. As for me, I liked it much more. Of course, here try and try - but the intrigue Shtebik still keeps confidently: crazy: m



Hunting is worse than bondage - normal people sleep, and I have a theoretical part about bread makers. Now the words about the hydration of flour, the formation of a gluten framework and the gelatinization of starches - by the morning, yesterday's bread is no longer frightening, it is screwed up, there is nowhere to go - although I fried it in a frying pan - it seems like nothing (good ). Today's take - I did it with my own ideas - but without taking into account the theoretical basis (oh how I wrapped ) the dukhan went after 10 minutes of baking. And it smells like creamy bread (and there is no butter in the composition) Judging by the smell, the taste should be made of milk bread for 500 grams of flour-400 wheat, 100-rye, and oatmeal with sesame seeds to a heap, though the milk was diluted with 1x1 water, salt -sugar. That would be quite simple, no frills) Turned over after 55 minutes - straight head and down cruel truth of life- for another 12 minutes. What can I say - a loaf of 10 cm high came out, while I was putting it on a pedestal, I felt that it was airy. There is no yeast smell, there was 5g, the question along the way is how to minimize the amount of yeast, but this is the experimental part of the trace. loaves taking into account everything read.
The bottom is not very even - the result of my kosyachny rounding. So there is room to grow.
Conclusion - I understood the shoals, Stebik surprised - (when I did, how many times in the oven, I was not particularly impressed, I thought about hp) there was no such a rise in the oven, but ... this is not so much a minus to the oven (hook hands in the presence), how bold plus Stebik for his capabilities. there is an idea to make the dough and bake in half both there and there.
The question of temperatures in the modes remained open.
It's a pity to cut, but where to go .... the taste is not bad, but you need to slightly adjust, the oatmeal in the composition is so cool. ..

The main thing is that the asses do not stick together from such an abundance of sweets.

Don't worry, this myth is not confirmed

[kartinka]

kartinka, Marina, excellent bread. I have not tried to bake in the staff yet, but looking at yours, the desire appears

[Darkusha]

Darkusha, thanks, only to me for you! Today they took a sample - apparently, the bread has ripened - I liked it, the taste is neutral - and with soup and butter with jam, rye flour + oatmeal and sesame just right, give this exquisite simplicity, which distinguishes it from butter-rich products (here or bread or cake, although this may be the mood now), I liked the crust - not hard - crunchy and there is a lot of it on the cut (when it lies down - the edge winds up, now we need to catch another moment - storage). Now lies in a linen towel, cut down. Although I want to try dark rye bread. Maybe someone bakes like Borodinsky-throw a recipe But .. while you have to eat it

[Marina]

Marina, for example, I rarely bake bread in Shtebe. But not because it is tasteless, but because it is impossible to turn it over accurately. I don't have a grill for browning, but I always turn over the shikos-nakos.
But if I bake, then the bread is always awesome!
You have wonderful bread! ZdOrovsky!

On a tip from this branch, I ordered Shteba a basic one with an additional bowl. I thought for a long time which one to take - steel or ceramic. Teflon came. And was it worth it to suffer? I don’t know only Teflon from Shteba - is it good or bad?

[Elena]

Elena, everything is correct. Included - steel, additional - Teflon. It quickly starts to stick to ceramics.

[Elina]

Elina, Helen, for me, Teflon Duc is a very versatile bowl!
And good, yeah. I would not change.

[Elina]

Elina, after buying Shtebik I lived for about a month, until a non-native Teflon cup arrived - now the gap is complete! even a non-native, I like it very much, and I will also buy Shtebovskaya until I am completely happy when they appear. But I cook porridge in a ceramic pot-pot inside a steel one. Convenient to take out later - remove and steel clean and free

then take out - remove and steel clean and free

So that's what I missed in my life! And then I do it in small ones, relatives who, but in one larger bowl, it would be more convenient for me. !

[Rituslya]

Rituslya, I thought about HP -but, probably, it is not necessary yet -with Shtebik-also until I got used to turning it over. Only now the bread turned out and such a lid was neat, and I had it. ..
folded it all



Ekaterina2, I got used to it, while only steel was - and my hands were scratching ... And now I liked it so much - my porridge pot I take it out and into the blanket - it stays warm for a very long time and comes at the same time

Kartinka,

When my son was little and went to kindergarten, the teacher gave the task to collect the children's dishes. Son put a pot and a frying pan in the crib
Educator - what are you, boy, where did you see that the dishes were kept in bed
Son says at home, mom always does it

I'll cook dinner, wrap it in a towel and under the blanket, and I can even put a pillow on top

[Elina]

I made oatmeal, I wanted to postpone it until the morning, but I decided to try it in advance. The porridge turned out to be awesome. (I am with a big spoon, after six .....) I look together in a row about the shtebik, I decided to try a new program. I did 10 minutes on the Soup, and put it on heating until morning. The difference is very visible - for me, the porridge is different (I did not even expect from oatmeal) I liked this option the most so far. (I don't even want to remember the slab version) I'll see how it will rebuke until the morning.
I do it in my ceramic pot.



Something else with the pictures is not clear
I wanted to ask - what am I cooking in a pot WITHOUT a lid, or is it better to close it?

Wow. Is it like a couple?
And what is the mode and time?
I usually make 1 serving in stainless steel in the morning.

Elina, after buying Shtebik I lived for about a month, until a non-native Teflon cup arrived - now the gap is complete! even a non-native, I like it very much, and I will also buy Shtebovskaya until I am completely happy when they appear. But I cook porridge in a ceramic pot-pot inside a steel one. Convenient to take out later - remove and steel clean and free

Teach porridge to cook in a pot? Pour water and just put a pot? And what is the mode and time?

[Sikorka]

Sikorka, I adapted to put a ceramic saucepan in a steel bowl - it looks like a pot - it narrows at the top, it is pot-bellied at the bottom (that's why it contains only porridge-sauces and the like). Pour water into the steel bowl itself - not up to the shoulders of the pot-pan, pour a little less. In the saucepan itself - cereal, water, milk, salt - sugar. I tried it with a lid and it tasted the same, but it is more convenient with a lid, when you open Shtebik, condensation does not pour into the porridge. Something like this. I tried all the porridge and the viscous and the side dish - I like it, it is like extra. capacity is obtained. And it’s convenient that I’ve cooked it — and in the blanket — and the bag is free again. Modes — soup or porridge or vegetables — as usual, with pressure and without. I pour more water - contact with the bowl only along the bottom, and with water, it is warmed up everywhere.







Yesterday with Stebik we made canned fish. 4pcs x 0.5l came in, put it on a silicone mat (probably it should have been on a rag - put the jars between themselves with silicone rags) one jar burst along the bottom, pulled it out without a bottom, but maybe such a jar was - I didn't look carefully, although when the soap was like everything it was normal. And on the stove - the second part of the Marlezon ballet in liter cans dancing with tambourines for 6 hours + construction + Tashkent for the whole kitchen A Shtebik in 1.5 hours
Ps sorry for the bank



Twig,

How long does it take to cook porridge like this?

[Yulia]

Teach porridge to cook in a pot? Pour water and just put a pot? And what is the mode and time?

Yulia, here I wrote how I put porridge from evening to morning
Multi-cooker-pressure cooker-slow cooker Steba DD2 / DD2 XL # 8463
And read the further discussion.

There is no yeast smell, there was 5g, the question along the way is how to minimize the amount of yeast, but this is the experimental part of the trace. loaves taking into account everything read.

This is for you on the topic of "dough from Anis", "self-leavening dough", "bread on cold dough", "artisanal bread without kneading" and other similar options - so that there is little yeast and it smells tasty like bread, not yeast, then the direction is one - yeast less -> fermentation longer.

Sugar and milk are still not particularly needed, but that's what anyone likes. The taste and color of bread without sugar is different from that of sweetened bread. And the impression is that the development of yeast is going in different ways - of course, it is easier for them to devour sweet things than starch to work and process. But the second is important for the bread taste. Have you already tried bread maturing in the refrigerator?))

But good fellow - yes !! Such perseverance in achieving the goal! On such a wave, it is easy to achieve excellent results, surprising even yourself.

[Yulia]

Yulia, here I wrote how I put porridge from evening to morning
Multi-cooker-pressure cooker-slow cooker Steba DD2 / DD2 XL # 8463
And read the further discussion.

Thank you. I am so ponLa if 95 grams is languor.
Stunned! It's like in an oven or in a milk cooker.
Today I tried to make buckwheat in a pot, I didn’t think of the strength to lay a horse rug. I always soak buckwheat and any cereal. And put it on porridge for 15 minutes. In general, I do not know how the modes differ in porridge, steam, soup ...
But it turned out so delicious. Any liquid porridge. In the morning I want to put hercules.
I wonder if I put the cast-iron-enameled pot or plate in the wrong place?

In general, I don't know how the modes differ in porridge, steam, soup ...

Practically nothing but duration.) But few people use the Steam, because when the valve is closed, it begins to squeak, and when the valve is open, all the charm of cooking is lost.))

Practically nothing but duration.) But few people use the Steam, because when the valve is closed, it begins to squeak, and when the valve is open, all the charm of cooking is lost.))

Yeah, squeaks;) my husband has been walking around the apartment for 3 years and looking for a device that emits a squeak. It won't get used to it.
I thought with temperature, meat is probably the strongest regime, but I don't understand everything else for what. Do not fry. As a result, I only use meat, porridge

As a result, I only use meat, porridge

And I am exclusively Kasha.)) Although Shteba is already with advanced settings, that is, the Second, but as I got used to the First, I continue. It seems that I even fry potatoes with the lid open on Porridge-0.7 so that it does not squeak when Frying.)) When I am too lazy to poke buttons with rich pastries, adjusting the languor, I also at ease choose Porridge-0.3. The button is located there closer than the others.

[Bijou]

Bijou, and by 0.3 what are you doing? I'm a biscuit only

I'm a biscuit only

Well, yes, cakes for cakes, which are liquid. It's just that the biscuit doesn't go very well with us, they prefer charlotte with it exclusively from the oven, but I almost always divide all kinds of "boiled water chocolates" into two parts and bake at once in Shtebe and Panas. They are not as humped as in the oven, it's more convenient for me. Although the size is still a little small. ((

I ordered Steba DD2 XL today with a good discount

it turned out in the end about 6300 r

, I hope for good luck, with the staff (with other cartoons the same way) it turns out like in the lottery if you are lucky, no luck. but at least I'm very happy with this cartoon. and put the element in the box.

at least I'm very happy with this cartoon. and put the element in the box.

In the topic of the Element, Shtebu is scolded, I already felt hurt for her

Shtebu is scolded

this is not my case, I wrote in that topic after, as an element, I drove it through all programs except baking that I did not like the cartoon, but I am very happy for everyone who likes it. took the staff again on ozone.

[Oktyabrinka]

Oktyabrinka, Tanya, what happened to the previous Shteba?

No, now I will definitely not scold Steba. I use three programs: Frying, Soup and Slowing, Duc and no more. Calm and adequate cartoon.
I would try the Element too, there are too many rave reviews.

In the topic of the Element, Shtebu is scolded, I was already offended for her

I do not scold, I love Steba dearly.
In Element I cooked for the first time today. She has flaws.
She's noisy.
It should stand under the hood, because it soars strongly.
Since I also actively use the stove under the hood, I will have to carry the Element. And Shteba stands in the corner of the kitchen and does not offend anyone.
No carry handle. It is very inconvenient to grab this space helmet and carry it from place to place.
While I cooked one dish stew of beef. I can't say that the dish is fundamentally different from Shtebochka's cooking.

I am delighted that the Element is now being sold at the price of Shteba, but it is still of a higher class.

In the topic of the Element, Shtebu is scolded, I was already offended for her

Well, the taste and color ... Someone suits Shteba, but someone does not ... And it's not a slow cooker, but habits. I just can't do the vaunted Panasonic ... And I love Shtebka (more precisely, my two Shteboks) dearly, and fall in love with the Element. But they are different! And for me - for different purposes. I can't even compare them.

and what happened to the previous staff

Lena, everything is fine, it works without problems (mmm) although the valve did not work a couple of times. I just need to go to another house so as not to carry equipment back and forth. so I was puzzled by the purchase

[refuse]

I didn't like the cartoon, but I'm very happy for everyone who likes it

I went and read, maybe I should too?

I put the borscht to cook, fried it, added potatoes, cabbage, tomato, put the soup for 30 minutes and did not cook. The potatoes and cabbage were raw. Added another 30 minutes. I'm waiting.

Nah ... We don't need this kind of hockey ...
First, I will advance refuse to use pressure cookers with an automatic valve, and secondly ... what nonsense is it to start counting the program time in a pressure cooker from the moment the product is booked and the device is turned on ?? That is, I myself have to calculate the number of products in the bowl, remember the features of the algorithms of the selected program and only then set the time ?? It is clear that for ... the eleventh time I will remember "all the corrections to the wind" in many programs, as I got used to for many years in Panas, for example. But this is a gentle and slow cartoon, there, plus or minus 15 minutes, the weather will not do, but here it seems like a pressure cooker, here every minute of boiling under pressure counts, otherwise such crap can be cooked! ... * Bijusya recalled her first experience in Shtebe * based on the Internet *

No matter how disgusting I do not treat Shteba as a rather fragile and carelessly executed product, but the idea is close to perfection, the second will break - I will buy the third. I will sponsor Chinese geniuses. ((

It should stand under the hood, because it soars strongly.

That is, you also need to keep in your head the amount of evaporated water, charming, charming ... In Shteba, I pour 50 grams of water for steaming (in a prog with a valve, of course), they boil instantly, and I can cook for at least an hour. And then these grams will fly out in 15 minutes and ... what?

Nah ... We don't need this kind of hockey ...

Exactly. At first I was also interested, and then I read it, listened ... I was even scared away by the dimensions alone - 41 cm deep !!! Yes, and there is plenty of dancing.

What nonsense is it to start counting the program time in a pressure cooker from the moment the product is booked and the device is turned on ??

That's why I couldn't use Orson-5015 after Shteba.

And I mean Shteba, can I?
I fry in it on the Fry, I boil water for pasta or quick porridge from traditional Hercules in the Fry, I make porridge and cereal side dishes for 0.7 Porridge, meat and meat dishes - soups, broths, stews, jellied meat, I make for Meat. And, more vegetables on vegetables)))))
I have never tried baking .. Although! Baked cakes in paper forms on languor.
Well, prescription sour cream)))
In!