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

I'm upset ... My DD2 HL Shtebka seems to have a go on today. Suvidu (type) at 63 degrees on the Heating. On the scoreboard - an hour and a half before 63 until it came to fruition. The temperature has risen to a maximum of 85 degrees, now it is trying to decrease. I know everything about heating, the temperature on the sensor. But this multi has not seen fluctuations in this range before.
I suppose that such quirks can be due to the fact that the day before yesterday I did not keep track of the milk, and it tried to escape from me. Quite a little numb under the heating element. The plate itself is clean. I wiped it off as best I could. But I suppose that this case may have something to do with today's whims.
Who knows what Shteba has under the heating element? And how it can be cured.

[A.lenka]

A.lenka, there is nothing under the heating element. The board is located at the top somewhere. In the service, the master told me so. Like watch out, the stoby did not leak from the lid.
My compote ran very hard, and the plugs were knocked out. But nothing, it dried out, then everything burned out (there was a smell on the next couple of preparations)
Works, mmm

[Veta]

Veta,

there is nothing under the heating element.

I do not know whether to be happy about this or upset.
So it is necessary choose a new device think - where can I see now.

Maybe waking up? You cook the compote a couple of times so that everything is burnt and aired there.

Maybe waking up?

Let's see ... I would like, of course, to wake up. But to be honest, it's hard to believe in a miracle. I'll try to measure the water temperature. But this is already an "imitation of violent activity."

[Twig]

Twig, Veta, and what is the compote made of? How much water did you pour?
I also often cook compote in Shtebka, maybe I should be more careful ?!

[A.lenka]

A.lenka, Len, it seems to me, just a temperature sensor somewhere below. Alex fil will say more precisely. And about something to boil to burn out, in my opinion, efficient! I would like to try...

[optimist]

optimist, the usual compote from all kinds of dried fruits and apple waste :)
I usually cooked it, as it had already cooked a hundred times. I just jerked me not to wait for cooling in multi degrees to 60, as I usually do, but decided to remove the hot lid. It seems that the steam has already blown off, but as I removed the lid, it boiled and spilled.
I never forcibly bleed, just so that no unnecessary seething in the pan happens. The lid is cleaner. And I calculate the cooking time so that everything is cooked up on the residual heat.
That is, vegetables are not 15 minutes, but 7-9 buckwheat per minute, compote 1-2 minutes.

[Twig]

Twig, thanks for the clarification, I will wait until the pressure is completely exhausted and then only I will begin to open the lid. Unfortunately, my Shteba does not show the temperature ...

Unfortunately, my Shteba does not show the temperature ...

Like this? After the end of the program, if you set the "HEATING" mode, does not show the current temperature?

After the end of the program, if you set the "HEATING" mode,

I never forcibly turned on the heating, I have 2xl

The program is over, press Heating and Start and the temperature will be displayed immediately.

[Marina]

Marina, Oh thank you! I will do this)

[Alex fil]

temperature sensor somewhere below. Alex fil will say more precisely.

Marina, thank you for your trust!
The temperature sensor is located in a spring-loaded "button" in the center of the heating element (TENA). The heating element itself is attached to the inner case in the form of a dark gray metal bowl, which we see when we remove the removable pan.Of course, this inner case under the heating element has technological holes for wires, for a pressure sensor, for fastening elements, therefore, moisture can enter the electronic board through these holes. There, under the bottom, there is a power board, to which, among other things, wires are connected from the temperature sensor, which then go through the loop to the control board. The control board is located on the side wall, where the control buttons and displays, which, in fact, are soldered into this control board. There the "brain" is a microcontroller.
But one cannot diagnose a malfunction "at a distance" without seeing the device, without disassembling it, without examining and measuring some elements with a multimeter. Therefore, I do not presume to judge what could have happened there after the escaping milk and how deeply the traces of this escaped penetrated.
There is a detailed report on the disassembly of the pressure cooker and the "insides" of the Shteba on the Internet, it was once brought here on the forum, but then this link was lost somewhere. Who cares, take a look under the spoiler.

🔗

Of course, it may not be necessary to disassemble Shteba so radically, first you can remove the metal plate at the bottom and inspect the accessible insides - are there traces of foam or moisture ... sense, repair of consumer electronics. And then, as luck would have it, either clean it, or change the board or email. Components...

Carrot cake and sour cream cream. Very well.
I forgot to take a picture entirely, so it's only crooked.

[Rituslya]

Rituslya, I love carrot baked goods
How and from what did it bake?

[Masinen]

Masinen,

[Rituslya]

Rituslya, what an appetizing piece I also love carrot baked goods, we are waiting for the recipe
Ps: I have frozen carrot and beet cake ...

Hello everyone! I'm not directly happy with my stem. Makes life easier for me. But I noticed such a thing. I forget to close the valve. Once burned a saucepan until black. Fortunately, it was washed very easily. Today I pasted over the entire lid with bright stickers for a reminder. If only they did such a function, if the valve is open, the display does not work.

[Elena]

Elena, an interesting fact) I did not have such that would not close the valve, I always check.
And Shtebochka is, indeed, a noble helper! With its appearance, I completely stopped using the stove, and I fry in it and steam), when there was one multicooker, it did not replace the stove for me by 50%!

[Elena]

Elena, an interesting fact) I did not have such that would not close the valve, I always check.
And Shtebochka is, indeed, a noble helper! With its appearance, I completely stopped using the stove, and I fry in it and steam), when there was one multicooker, it did not replace the stove for me by 50%!

I had a Panasonic for many years, I bought a second one for a summer residence too. I couldn't get enough of it. But there is simply no comparison. Life makes life much easier. Fly away in time. I really like to cook porridge in portions. Previously, buckwheat always remained and you don't know where to put it later.

[that's why I don't forget]

If only they did this function, if the valve is open, the display does not work.

Maybe you just don't open it? Then you won't have to close. I almost always let it cool down on my own, but if I suddenly have to let off steam, I do not turn the valve, but lift it by the spout, pushing the napkin, which I cover from above from splashes.
Then I put it down and that's why I don't forget put it in the closed position.

[that's why I don't forget]

Maybe you just don't open it? Then you won't have to close. I almost always let it cool down on my own, but if I suddenly have to let off steam, I do not turn the valve, but lift it by the spout, pushing the napkin, which I cover from above from splashes.
Then I put it down and that's why I don't forget put it in the closed position.

When I turn the lid over, it falls out of its place.

[Mom_Aleko]

Mom_Aleko, and tighten the antennae? )) Well this is crazy if you pick it up from the floor every time.

[Mom_Aleko]

Mom_Aleko, and tighten the antennae? )) Well this is crazy if you pick it up from the floor every time.

No, it doesn't quite fall out. It just rises and shifts.

... and tighten the antennae? )) Well this is crazy if you pick it up from the floor every time.

I, like, tried to squeeze, but still falls out ...
Once it somehow fell out and rolled, and I did not pay attention. Then she began to cook something, but there was no valve ... Damn, I already marked the caviar until I found it ...

[marinastom]

marinastom, nothing falls out of me at all, only moves, turns ...

[Katerina]

Katerina, so she's almost five years old ...

Girls, please throw your opinion.
Baking for the first time a biscuit. According to local advice, on Slowing 50 minutes at 115 g
It seems to be baked, lush, but somehow not quite so. It is clear that there will be no crust on top, but the sides in the biscuit are also white, with no signs of any crust at all.
Is that how it should be?

[Taia]

Taia, the mennya and the sides in the muffin made from the purchased mixture were completely tanned .... Only the top is white. But I also set the time a little more.

[Katerina]

Katerina, Please clarify. Also on languor? What time was it?

[Mom_Aleko]

Mom_Aleko,

When I turn the lid, it falls out of its place

And I, when I turn the lid over, I always hold it with my finger - I also have a valve-walker-fall on the tile once - now I have a finger reflex

Also on languor? What time was it?

Yes. Yesterday I baked 115 degrees for 55 minutes and after the end of the time I opened the chicken, left it in Shtebochka for another 10 minutes. Then she pulled it out onto the grate to cool

Girls, I mastered one piece of bread - I decided to bake an unchanged one. I looked at the recipes, I liked the lazy Swedish nightly bread. It started up, the first time I screwed up but full, but it turned out even nothing, the second time I started it kind of like it was right, but the portion was small in size - I did it with baked goods. Poke mistakes, I want to start taking into account all the moments, so the second bread is flour 265g water 250ml, salt 1.3 tsp sugar 2 tsp seeds, flaxseed, sesame seeds - all together 70g yeast saf moment 5g. I mixed everything, smeared the Teflon bowl with antiprigprom, dumped the dough (sticky-liquid) on the loggia with the window open for 12 hours (night), warmed it on the table in the kitchen for 2 hours, put 140g in Shtebik for 40 minutes overturn and another 20 minutes.
The height came out 4.5 cm, the middle sagged, although it tasted - even nothing (I’m like a baker for bread bakers), but less salt is needed, it is cut well, it does not crumble, it is not soggy. I cut one half in half and cut this quarter from the middle to the edge with such a triangular pocket - and there ... - generously so (for yourself, beloved, but by night ...) butter and homemade ham (otherwise I was worried, after all, the post, and pig food looms, irritates by the presence in the refrigerator, distracts from the right food .... so that without temptations) well, I polished with sun-dried tomatoes as much as I could, so as not to see all this filling and eat the right vegetable sandwich without mayonnaise!
What to say? There was no more salt. I wanted to take a picture, but the kettle boiled and ... ffse. ...
I'm waiting for the analysis of the flight according to the test, and the mode-time. I want to repeat, but maybe it will be tastier with the remarks
in the next. once I first take a picture of my breadburger, then put the kettle on

[Marina]

Marina, follow the link, for bread without kneading. I bake this very successful recipe often. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=347594.0

[liusia]

liusia, thank you, I saw this bread when yesterday I baked it for the first time - I shifted the flour and looked at all the options - I thought about how to save it, but I did not try this recipe myself. I liked this night one with absolute laziness - you don't even need to add ...
This is what I wanted, experienced housewives would poke me, add this, it is not necessary to remove this a little, this proofing is not necessary and the mode is this and that and the time is, it will be better. The main point is of course the mode - maybe with such a set it will be better on roasting and less time? Or not to leave the languor?

[Marina]

Marina, I like roasting more. I did exactly according to the recipe. There is flour and a little more goes away, it all depends on the flour.

flour 265g water 250ml
salt 1.3 tsp
sugar 2 tsp
ordinary seeds, linseed, sesame - all together 70g
Saf yeast moment 5g.

I mixed everything, smeared the Teflon bowl with antiprigprom, dumped the dough (sticky-liquid) on the loggia with the window open for 12 hours (night), heated it on the table in the kitchen for 2 hours, put it in Shtebik

I'll start from the end.)) But this is the main thing: before baking, how did it look? Was it a convex roof, just a flat surface, or was it clear that it had fermented too much, which caused the very perforated top to start to fall down?

And where are these proportions? I am afraid to argue and correct, because each baker has his own habits and even canons, which may seem like complete heresy for someone else (personally, I am taken aback when I see in recipes a monstrous amount of pressed yeast, ground alive with sugar)

But since no one more experienced has undertaken to rule, I would venture. ))

1. For such a tiny amount of dough, this is too much - 2 teaspoons of sugar + 5 grams of dry yeast. Even if you hadn't added sugar at all, that much yeast would still raise the dough. Or if there were 1 spoonful of sugar and only 1-2 grams of yeast - everything should have worked out too. And even without sugar at all in 14 hours on 1 gram of yeast everything could do.))
Even if the dough is much cooler.) Unless it was very cold on the balcony, then yes, it can be difficult to climb.

2. Hence the second question - such a liquid, almost 100% moisture dough was it really right ?? I even think 75 is too much, now I have moved away from this. 70 grams of seeds also took away moisture, but not on a par with flour, IMHO.
Although ... is it probably because of them so much yeast? Otherwise it will be just a pancake.
But I myself don’t make such bread, so I’m still an advisor. IMHO, there is nothing better than your own experience.

[Bijou]

Bijou, Helen, I am very glad that they responded. I decided to make a lazy Swedish nightly bread without kneading, wrote down the composition, and when I did the kneading, instead of ml, it boiled in grams. And off we go, a jamb on a jamb. I looked through the recipes and looked for the ratio of flour and liquid in such breads. As a result, she baked what happened, it was the first option, (although the eaters liked it), then I kneaded the second one almost according to the recipe for such an amount of flour, but baked it not in the oven, but in a bakeware - and opened, took out, looked at the bottom 2 times after the coup -looked and added the time 2 times for 5 minutes to the original 10 -and the bread, though not high, but fell after my takeout. And the temperature also dropped on these drawers. today, I’m baking it again — I’m thinking how to bake it — on languor + at 140 degrees (but I’m thinking to put 45 minutes, versus 40 last time, and after the coup 15 — versus 20. In total, it will turn out 60 minutes — how was it, or leave it as last time 40 + 20? ? Or roasting? I have never tried roasting yet - how much would you recommend? I would put it in the oven - but I don’t have a suitable mold now, but my hands itch ... when I did it last time, the dough rose well (although it fermented on a glazed loggia with an open window, and not in the refrigerator - as in the recipe, I did the heating myself - according to the recipe from the refrigerator - into the cold oven - so after warming it was not visible that the dough had fermented and fell off), the dome was evenly convex, maybe sagged after my manipulations with coups and pulls.
You have experience with such a test, and I just started collecting information on such breads.
There is a lot of water in the recipe, but 11 (!) Pages of those who are very satisfied with the recipe and the result. So I thought that I also need ... but experience is not enough yet
Thanks again for the advice and comments - (although I read without changes), the picture and algorithm of the bookmark and compotes becomes clearer

[for you]

so after warming it was not visible that the dough had fermented and fell off), the dome was evenly convex, maybe sagged after my manipulations with coups and pulls.

Yeah ... Well, then my reasoning about the ratio of yeast / sugar / water is not the topic here. A convex dome is good, so basically everything is correct.

I won't tell you about the program, because I have always used only one mode for bread - Fry-30. But I never put sugar in the dough, so the color of the crust is always golden straw, not brown, even with extra minutes.

The fact that so many people are happy with the result means little to the rest - bread should be liked for you... And the degree of fastidiousness among people can be very, very different.)) Although I once really liked that first version of whole-grain bread that I was persuaded to lay out with a recipe, then, over time, I moved away from it and today I belong to he's pretty cool, getting used to bread, which Today it seems tastier to me. Although I'm very glad that I went through this one.

We are all developing, achieving better results over time! So everything will be even tastier with you with such zeal!

Today I also have bread in Stebke's plans for sandwiches in a sandwich maker. They are not like that from the oven.

[Bijou]

Bijou, Lenochka, I absolutely agree with you about the taste. I'm poking around here - and my husband says - so far the very first of all was like bread, although for me everything is so tasty - the only thing - I don't like dense bread, and the children like my today's experiments. I still want to tinker with bezameless. And what kind of sandwich bread?

And what kind of sandwich bread?

Yes, the most common bezoparny, which I cook every day (we just don't really like variety). Grown from pure, and therefore with a small amount of yeast (usually 1 gram per 0.5 kg of flour). It's just that in the oven it gets dehydrated during baking, but not in Shtebe. Therefore, it turns out more enjoyable for hot sandwiches in a sandwich maker.

husband says - while the very first of all was like bread

In what way was the bread?

[Bijou]

Bijou, the first was milk bread - I tormented him - tormented him, then: girl_red: slowly we got along with him. But I do not take flour 500g., But 400 + 100 rye + additives-rolled oats / seeds / greens-garlic - when I got used to it - it comes out almost 12cm. And now I'm looking for other breads. I want to stir up all the mustard bread, but for now I will sort it out a little with this wet bezmess. And so much more I want ...

[try]

And now I'm looking for other breads. I want to stir up all the mustard bread, but for now I will sort it out a little with this wet bezmess. And so much more I want ...

You will succeed!

Whole bread is not the most delicious. They are the most primitive and serve a single purpose - to introduce us to the vast world of Bread. Almost anyone can take ... and try... And get a really unusual and tasty result. Well, it is difficult to start your baking business with numerous doughs, infusions and starter cultures. There, only from a read from an unprepared neophyte, the mind goes over the mind!

Girls, please throw your opinion.
Baking for the first time a biscuit. According to local advice, on Slowing 50 minutes at 115 g
It seems to be baked, lush, but somehow not quite so. It is clear that there will be no crust on top, but the sides in the biscuit are also white, without any signs of any crust at all.
Is that how it should be?

So what ? No one else will advise me anything?
Girls !!!! Who bakes biscuits?

........................ ........................ ..

I'll get across the topic and won't let anyone in until my question is answered!

Taichka, I don't bake biscuits ((at all ((but I dream of starting
Can I sideways with Temko prsklznu? listen to what smart people say

[Tatyana]

Tatyana, join.
Together we will torture the people.

[Taya]

Taya, I baked in a Teflon bowl. It depends on how much the biscuit is, if more time needs to be increased. The temperature increased to 125, the time could be 1 hour and 20 minutes.

[Loksa]

Loksa, I baked for 5 eggs.
I just thought that the temperature is not enough.
How many eggs do you have?

Personally, I didn't get baked goods in a metal bowl. What kind of biscuit? I baked charlotte with apples, honey. I still baked biscuits - I put a small saucepan in a Teflon bowl, also normal.I hope everything is fine in the cartoon. I'll find my report, show it, otherwise I won't remember. Wait a little, I have to finish the job