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

I try to pour as much as I can. I think so, the less oxygen remains under the lid, the better. If you sterilize more calmly, then of course. I used to do twists, it was dreary for me to sterilize empty cans, so I fried them all together in the oven. And I never sterilized the filled cans at all, and nothing ever deteriorated.

[about]

If you sterilize more calmly, then of course.

Today I also "rolled up" a couple of cans of borscht. If I'm not mistaken, this is advice from Admin.

I do not sterilize, I just rinse clean cans with boiling soup (liquid) - first I pour a drop, twisted the can on its side over the pan, poured through the neck with rotation, then repeated it with baboutmore boiling water. So the glass heats up (so as not to burst) and is sterilized from boiling water over the entire area, and the poured one has time to boil again. (I mainly do this in the summer - tomato, sauce, lecho or eggplant caviar, but I don't sterilize the jars separately)

Then I put the jar in a plate and pour the soup with a ladle to the brim, after which I screw it on with a screw lid and overturn it into the same plate. So it can be seen, hermetically sealed or not - once I had a good borschik flowed into a frying pan in half a day. At least we ate it, but if it were in the refrigerator, it would turn sour in a week.

And what is interesting - in a jar, borsch does not change its taste and color. Once we finished the old one and literally a day later we had to open the "reserves" - against the background of the last portion, the dish looked like freshly brewed.

I think so, the less oxygen remains under the lid, the better.

[Bijou]

Bijou, Lena, that's what I always do. The only difference is that the final overturning is on a wooden board, where the entire battery of cans cools down under a towel.

I don’t like the sound of the metal lid on the plate, and if the hot jar slips out of my hand, I’m afraid I’ll break the plate.

P.S. Thank you girls for refreshing your memory. The other day I cooked a stuffed pepper on a plate of vegetables. In Shtebe, of course - everything is strictly on the topic, but of course! ... My husband did not like the stuffing stuffing and had to plump a can of stew there. In general, it turned out a lot of liquid vegetable brew, which I actually eat alone, but I will have to eat it for a long time ... Now I set it to boil, I'll roll it up, and - hurray, it will not deteriorate, but I will eat it a little.

It hasn't come to the soup yet. Today we have confused Charlotte Kolobok with Shtebik. (Instead of apples - cherries, nuts, compote pavidlo - all that was in the leftovers)

Hello, a terrible thing happened today, my Shteba turns off with any program at 34 degrees. Maybe someone faced such a problem, how to help her, repair? will come to life?

It looks like you have something with a sensor or main board, in short, repair.

[Masinen]

Masinen, Mashenka, decided to bake a chicken. I will need it on the table and it is the chicken in this form. There were shouts, what exactly should be done in the duck. And I’m looking for this duck, I don’t even remember where it was ... I decided to do it in advance, and see what came out, or I’ll go to look for my loss, baked it, worried about how it would turn out. ... so everything turned out as it should, and now I'm thinking how to heat it up in Štebik so that it would be as soon as cooked, or put it in the oven. The question seems to be so simple - I have never tried to warm it up. ...
Such a chicken came out soooo cool

Found a gorgeous carp recipe on the forum. I don't know how to insert the link.

The recipe softens bones like in canned food. Can be eaten directly with bones.Even the ridge turns into soft bones. It tastes even better when cold. I did it in a multicooker, although you can do it in the oven. So, carp 2 kg. We cut it in half, as we need to shove it into the bowl. The girls manage to fold small 3 pieces vertically so as not to bite their elbows, which they cooked a little))) according to the main recipe, dill seeds are needed, I did not find them. And I put the sticks I had accumulated and were lying in my freezer. Rub everything with salt and cut the onion into rings inside the fish. Pack tightly in foil. Next, we play with the temperature. First, we set 1.5 hours 150 degrees, 1.5 hours 120 degrees and 3 hours 90 degrees. I put it on overnight and turned on the heating for 4 hours. If you cook in the oven, then first 160, then 120, then 90 and leave in the oven. This is an imitation of the cooling of a Russian stove. The taste is just a brain drain. You can just eat with bones. I used to be cautious about cooking carp, a very bony fish. And here, eat and are not afraid.

Maybe this one? .. Polissya carp from Arkina's grandmother (multicooker Redmond RMC M4502)

Exactly exactly this is it !!! Thank you.

Such a chicken came out soooo cool

And the details? Spice? Marinated or not? Which mode? What time is it?

It looks like you have something with a sensor or main board, in short, repair.

Thank you for the answer, it is either buggy or warms up normally, I took it to the repair, they said that with the brains, most likely they could not fix it, carry it to the officials, but is there an official service in Moscow?

[Alesya]

Is there an official service in Moscow?

Alesya, write S-t in a personal. He is the representative of this company on our forum.

thanks for the advice!

[Deana]

Deana, Mashenkin's recipe, though I did a little in my own way, but the mode and time came up perfectly
Baked Chicken (Steba DD1 Pressure Cooker)
Category: Meat dishes

Baked chicken (Steba DD1 pressure cooker) Baked chicken (Steba DD1 pressure cooker)
Ingredients
Whole chicken 1 kg 400 gr
Seasonings, salt To taste
I also don’t know how to make a link, it’s impossible.
True, I marinated the chicken, it lay for a day in wine and spices. She pulled out - dried - rubbed with peppers and put lemon and orange in rolls inside, fried a bunch of mint (freeze) in a frying pan on all sides. For about 20 minutes, it's all hot. Put 50 ml of water in teflon. Meat / 0.7 / 15 minutes, the pressure dropped by itself.
But! !! I was worried - how best to warm it up today - but I didn't have to warm it up - they ate how our guests lay, as if not guests ...
If you eat right away, it's great, if, as I had, I lay there for several hours, maybe you could add 5 minutes, it will cool down and be in a heap, if it will disintegrate for 20 minutes at once








!!!! First I fried it, then the citrus and mint citrus came out too tasty, threw out the mint
Spices - salt, pepper, mint, lemon and orange - I don't even know when cooked - which is tastier. I want to go next, try grape and pamelo. Although previously only added lemon. There was no fat as such - the bulb froze as transparent as jelly - without the top fat layer - the husband immediately took everything for himself in a businesslike manner - so as not to spoil the overall picture I wanted to take a picture while I thought that it was necessary to warm it up - they covered it with potatoes and dragged it away.

inside put lemon and orange in rolls

What is it like?..

[kartinka]

kartinka, Thank you, Marinochka! Marinating is an inaccessible task for me, because how you buy a chicken, they demand it here and now, but you can try without pickling, perhaps? Did you put the bird on your chest? Or did you spread it? And also interested in the question of spools, how is it?

[open]

Next, we play with the temperature. First, set 1.5 hours 150 degrees, 1.5 hours 120 degrees and 3 hours 90 degrees.

It's on Vexation with open valve?

And in general, did anyone risk setting the temperature in this mode above 100 grams under a closed valve?

[Bijou]

Bijou, I put it closed. Then she began to squeak after a while. I went to the forum to see why. Squeaks when pressure builds up.But I released the pressure and still left the valve closed. For some reason I didn't squeak anymore.

[Deana]

Deana, Dina, in the recipe it goes without pickling at all, I added this on my own, just in case, so that I would also add ticiruses and mint more tasty and faster - they are not in the recipe. I turned out to be more important - yes, and the orange has already dried up, the rolls are obtained when you cut the orange not into slices-segments, but directly - circles-rolls are obtained. I had a small lemon and an orange was just as substandard - that's why it stayed.
When frying, first from the breast, then the back, then the barrels. I fried for 15 minutes in total, after frying I laid everything. but my chicken was small, it was about 1.3 kg, it freely fit entirely into the bowl,
Although you can spread it out and then fold it
No matter how you do it, it will turn out tasty.

[kartinka]

kartinka, Marish, now I understand. Yes, we have a large country, there are many local dialect words, and you can't enter right away ...
And I already, it was, thought that somehow it was necessary to roll the lemon-orange and stuff it into the chicken ...

Virgin, is there a roast recipe where to look?

[Lenusya]

Lenusya,

Home-style roast in the Steba DD1 Eco (* Karina *)

Virgin, is there a roast recipe where to look?

Not hot, but sooooo delicious. Simple and fast. Recommend

Smoked chicken and country-style potatoes in a Steba DD2 slow cooker (Elena Tim)

[marinastom]

marinastom, Marinochka, rolls are such wheels, when less often the orange is straight, not in slices, by the way, it is very convenient to twist them when laying in a chicken

that the lemon-orange must somehow be rolled up and stuffed into the chicken ...

exactly




Girls, there will be guests on Monday - what to cook? : girl-th: extraordinarily tasty? ?

Biju, I put it with a closed one. Then she began to squeak after a while. I went to the forum to see why. Squeaks when pressure builds up. But I released the pressure and still left the valve closed. For some reason I didn't squeak anymore.

How interesting! Did you show any degrees at the same time?

How interesting! Did you show any degrees at the same time?

I don't remember, for the life of me! I looked for a while, I think what the hell)) time is not over, but she is calling me. I released the pressure here, the temperature can be seen to have dropped. And I sat down to look at the phone, what was wrong.

[Mom_Aleko]

Mom_Aleko, almost persuaded ... to try.

[Mom_Aleko]

Mom_Aleko, almost persuaded ... to try.

I think if you leave the valve open, nothing will change. And the fish turned out delicious. Flew away in a matter of minutes. Someone says that cold is tastier. I don't know))) and we need to pack it better. After the first 1.30 at 150 degrees, my tail apparently broke through the foil and juice flowed out. I had to get out and wash the bowl and pack the fish again.

[Mom_Aleko]

Mom_Aleko, so deliciously told - I really wanted a fish, although I don't eat this.

[Mom_Aleko]

Mom_Aleko, so deliciously told - I really wanted a fish, although I don't eat this.

Really delicious. The main thing is that everything is soft. The children themselves cleaned everything. The ridges were of course soft, but they were removed anyway. Although, you could eat them too

[kartinka]

kartinka, thank you! Is it essential to fry? For the crust?

I made such a carp. I didn't like it. Maybe just feed the children.
In Shteba I fry carp, a lot of oil, until it is very golden brown, I made cuts on the ridge with a step of about a centimeter and a half. The bones are fried. There were no splashes either, because the pan is high. This kind of carp suits my taste better.

Hello everyone! I'm with meat pie today (hope everyone is already asleep ...). As planned, it can be disassembled into separate buns, but the trick failed. I had to cut it. It did not affect the taste, even shapeless torn pieces are tasty and soft.
Regular butter dough for 3 cups of flour, each pie is rolled and placed vertically. Probably, it was necessary to grease each one with oil in order to separate better. Baking 50 min. at 120 °, perhaps more (or longer ...).The top is browned with a Redmond grill lid. I liked the result very much, I will improve.

[Duhka li]

Duhka li, oh, I squeezed something like that! Probably, I decided to shred hot, I couldn't stand it?
Cool! I myself have never started such pies at Shtebe, but I respect such craftsmen.

Baking 50 min. at 120 °, perhaps more (or longer ...

Mmm ... If the dough is unsweetened, then more. 120-125 and so long in time it is for sweet pastries such as cake layers. Unleavened yeast (such as bread) can be easily baked on the fry in half an hour, and there, it seems, 150 degrees. So here you can try 140 grams and 40 (or even 50 with a large amount of dough) minutes. Mmm?)
Or is it better to add gradually?

[Duhka li]

Duhka li, oh, I squeezed something like that! Probably, I decided to shred hot, I couldn't stand it?

Maybe the cold one will get stronger, but it seems to me, mainly due to the undercooking, the cake is too soft. Yes, perhaps next time I'll put 140 degrees. And, probably, 40 minutes. And there I will watch. In general, there is room for experimentation.

I want a pie with raisins, and on top with white icing ...

Yesterday my DD1 passed out at a gallop. And today we have already brought a new DD2. And when ordering, I was surprised to learn that as standard they are equipped only with stainless steel bowls. I have both bowls for the old MV, but I fried them exclusively in Teflon. And then, looking at the topic, I saw that the girls were frying everything in stainless steel and were happy.
My experience with frying in stainless steel was negative (or so it seemed to me). Was I really wrong? And then my typhlon is quite an old woman, it ought to be changed, but the toad is strangling.

And when ordering, I was surprised to learn that as a standard they are equipped only with stainless steel bowls.

Duc and the First were completed only with stainless steel.) I baked in a third-party bowl for a year, until I bought a couple of Teflon at once for 300 rubles at a sale.

It is easy to fry in stainless steel, but we fry in stainless pans. The main thing is that it is very clean inside, and to make it easier to get used to, first heat it empty, without oil. And only when the cartoon comes out on Frying and the countdown and beeping begins, then pour the oil, let it warm up well and throw the vegetables on the sauté. Onions-carrots never stick, the easiest way to learn is not to be afraid of them.))
And then the experience itself will tell you what to do next.

Duc and Pervaya were completed only with stainless steel.)

That means everyone has a different way. I bought additional stainless steel.
Will be studying. I don't remember what I tried to fry in it. That was a long time ago

There was a time when they gave an extra cup as a gift. Now, unfortunately, such miracles do not happen, you have to buy more.

I tried the cup today. It was necessary to fry the potatoes slightly so that there was a crust on top. Immediately stuck to the bottom, although it heated the bowl properly. Well nothing. I will try further frying with other foods.
And the second surprise. The bowl shakes if food is mixed. We must hold her. In the First, this was not.
But this is all nonsense. The main thing is that I was not left without Shteba.

[VRad]

VRadhow quickly you got the Shtebu :)
What happened to the old one?
And in theory you have the same old Teflon bowl :). Or bought a 6 liter?

[VRad]

VRad, I fry onions and carrots, they do not burn, then I throw vegetables and give juice. The potato will certainly burn. It's like frying in a saucepan. Either deep-fried, or not at all (I also fry the meat after onions with carrots. It hasn't burnt even once. By the way, I just throw it in without waiting for the bowl to warm up.

[Mom_Aleko]

The old one suddenly passed out while cooking. I had to cook the dog porridge on the stove.
I looked at the topic - probably her board flew. I'll take you for repairs without haste.
And I bought it so quickly, because I saw a discounted, scratched one on ozone. The funny thing is that I did not find scratches on it.
The same as my old one, 5 liters in a stripped-down configuration. But in addition to the Teflon bowl, I have all the other bells and whistles.



Mom_Aleko, I realized, I'll try to do as you do.I already wrote above, I want to keep my old Tyflon woman.
I went broke with Kenwood. But it's a joyous ruin

[Deana]

Deana, Deana, according to the recipe, roasting and for the crust, and the crust remains especially on the breast.



Duhka li, what a cake is probably delicious. Butter dough (how much of what) - and the mode? Is the filling raw?

[Duhka li]

Duhka li, what a cake is probably delicious. Butter dough (how much of what) - and the mode? Is the filling raw?

It's a good question - how many things ... I usually do it by eye ... Well, about a glass of milk, three glasses of flour, a teaspoon of dry yeast, 70 grams of margarine, a tablespoon of sugar, an incomplete teaspoon of salt. What else have you forgotten? Oh, one egg. I knead in a bread maker, adjust the amount of flour by the state of the bun. In general, I shove everything into the dough that comes to hand. Liquid - whey, potato broth or sour milk residues, flour - oatmeal, whole grain, rye, dry potatoes are added. mashed potatoes, etc. The main thing is that the consistency of the dough is correct.
The filling is boiled meat, fried onions and a boiled egg. The regime seems to have already written, even discussed, because she did not finish a bit. Or test mode? And who knows what kind of HP he is. If I do it by hand, I knead it, kneaded it in an hour, and made koloboks in another hour. After 10 minutes she molded it and let it rise a little more.

There is no food in my house capricious fussy about what they cooked they ate themselves. And if suddenly it is completely tasteless (rarely, but it happens) - it's not scary, the dogs will go into porridge.

[Duhka li]

Duhka li, my mom was making pie cake. She rolled the dough into small circles, stuffed into the center and collected the circle with a bag. It looks like manty in shape. Then she dipped each bag in butter, about half, placed in a mold tightly to each other and baked in the oven. The pies were easily separated from each other. And the top of the pie was really cute. I don't remember very well, perhaps the pies were slightly opened from above when baking.
It seems to me that such "bags" are easier to dip in butter than rolls

[Duhka li]

Duhka li, my mom was making pie cake. She rolled the dough into small circles, stuffed into the center and collected the circle with a bag. It looks like manty in shape. Then she dipped each bag in butter, about half, placed in a mold tightly to each other and baked in the oven. The pies were easily separated from each other. And the top of the pie was really cute. I don't remember very well, perhaps the pies were slightly opened from above when baking.
It seems to me that such "bags" are easier to dip in butter than rolls

VRad, Valeria, thank you. I will also try in this way. I don't have an oven right now, and although it's easier to make a whole pie, you have to cut it, and if there is a lot of filling, as I like to do, it can also fall apart when eaten.

my mom made "pie pie"

My great-grandmother called it "pampushki", and they were baked in a Russian oven. Oh my God!!! How delicious it was !!! And the dough at the joints of the donuts, from the butter, peeled off with straight strings ... Eh, childhood ...

my mom made "pie pie"

My great-grandmother called it "donuts"

And we call it a collapsible pie

Baked in Shteba DD1, on "Kasha", the top blushed with a lid from the grill.

[A.lenka]

I don't have an oven right now

So what's the difference. My mom didn't have a multicooker. They were not there at all. Fill the bowl with stakes, bake, and then under the grill.
A.lenka, will have to try in the summer in the village. I HAVE a Russian stove