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

Personally, I didn't get baked goods in a metal bowl. What kind of biscuit?

Baked in a Teflon bowl for the first time. Classic biscuit, flour and eggs.

Wait a bit, I have to finish the job

Of course I'll wait.

The temperature can definitely be higher if a crust is needed. I had a honey pie (from what I remember very much and it turned out). Now I don't bake in a cartoon.

I baked such a chocolate and this cake

Apple Pie with Honey (Steba DD2) (Ninulik)

The temperature can definitely be higher if a crust is needed. I had a honey pie (from what I remember very much and it turned out).

I have no goal of reaching the crust. In my sponge cake, both on top, usually in a cartoon, and on the sides it turned out. The general impression is imperfection.

Apple is recommended at 120 degrees, the time must be adjusted, it could be more. I also baked rolls in glasses, a very bad Internet, a long search in messages. They all bake a little differently, I had casseroles = 113-115.
Then it was necessary to increase the time a little for this biscuit. And next time the temperature. Bijou bakes bread in the staff, interrogate: girl_wink: her with passion.

Video where Lazerson prepares stitching tails at Shteba. He liked this MV.

[Marpl]

Marpl, he and in another, where he cooks kharcho, also cooks broth in a stock, it is often on his table on the edge

Maybe, but I saw her here for the first time.

I also baked rolls in glasses,

Ooooh, Oksanchik !!! I remember these gorgeous rolls in cups !!!

Who bakes biscuits?

Look here, here, here, here, butter biscuit

[Linadoc]

Linadoc, Thank you . I followed the links carefully. I realized one thing, I baked in the same modes as you.

I realized one thing, I baked in the same modes as you.

Me on "You". This means that the composition of the biscuit is different or the whipping technique. Better Shteba no one makes biscuits. I only bake in it. Even butter and vegetable biscuits turn out great - tall, porous, baked. But I prefer 1h15 minutes and not take out 15 minutes.

I want to repeat it the other day. I will increase the baking time.

[Rick]

I will increase the baking time.

Even having now a "specially trained" Second Shteba, I still most often mechanically poke at the classic - Kasha-03.
Now I rummaged through the old topic - I baked 1.30-1.40. A Rick I was tormented by chocolate on boiling water for 3 (three) hours. Remaining completely delighted with the result.))
Here's some simple biscuit for an hour and a half:


And here is Tanyulin pie with raw cabbage for an hour forty:


The sides seem to be visible.

[Rituslya]

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

I repeat for those who are especially attentive

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

[Bijou]

Bijou, thanks for the information!
Is there also an old topic?
I still can't beat this one.

Is there also an old topic?

Well Duc The First Shteba appeared already in 12 year and was a little simpler than the current one in the programs - there was no extended languor covering the entire temperature range. Therefore, they baked unleavened pastries like "bread" on Zharka (usually in half an hour) and sweet ones on Kasha-03 in the region of an hour and a half or even longer. I do not have photos of a simple biscuit, which is eggs + sugar + flour, if you need just that. More precisely, there is a photo, but it was an experimental version, when I put the same dough on Panasonic-18 (with side and top heating) and Shteba. For the purity of the experiment, the time was chosen the same. Panas did better.But the trick is that Shtebe simply did not have enough time - on this program she warms more gently than Panas, well, only the lower heating affected.
In, I found it.
This is Panas:


This is Shteba on Kasha-03 (I don't remember the time, but I can find it, I suspect that within 1 hour, because Panas is 50 minutes by default)


I suspect you did something like that, right?

I suspect you did something like that, right?

No, I have that on top, that on the sides, the same, without ruddiness.
I returned the biscuit to bake, but it just dried out.

Something I was distracted here. While Stebik and I are stirring up sour cream, we are discussing tasty treats
I had a delicious biscuit, there was no imperfection, chocolate on boiling water, a dump of the head turned out, I'm afraid to start it, it is eaten in an instant, especially with frozen cherries, and stir up the cream with your sour cream. .... that I was distracted - not at home now - I will write on what and how much I baked a little later. I got myself a notebook - the resulting deliciousness - all there, that would always be at hand

I repeat for those who are especially attentive
Quote: Arka on Feb 21. 2018, 23:24
Rituslya, I love carrot baked goods
How and from what did it bake?

I join too

now not at home, I'll write on what and how much I baked a little later. I got myself a notebook - the resulting deliciousness - all there, that would always be at hand

I will wait.
I also started a notebook and wrote down everything about Steba.

[Taia]

Taia, the biscuit baked 115 degrees / 1 hour 15 minutes and did not take out 15 minutes, I do not remember where I read in the subject to stand. I baked for 5 eggs, 150 each of flour and sugar (although I usually reduce sugar to 70g), 1/2 teaspoon of salt and vanilla. often in biscuit + raisins or other dried berries, cherries, strawberries, everything that I dry myself / nuts / chocolate, I just love dry baked goods, just a cupcake. I baked a biscuit like a biscuit a couple of times and with additives a couple of times too, I liked it. Maria has a biscuit recipe - she's a moderator here, I don't know how to link to it here - it is in the recipes, maybe the girls will write where, and there is also a biscuit with spinach, it's called Shrek - I saw it in the recipes - look (I don't remember whose recipe is so cool -green-pink.
I made chocolate on boiling water - I also really liked it. Arka-Nata baked it, I was tempted and very right, it was sooo tasty. though I added frozen cherries (both times), but the first time I fussed and rearranged the modes - for the first 10 minutes languishing 140 *, then porridge 0.3 for another 10 minutes and then again languishing 125 * 45 minutes, then doing 140 * for 1 hour. It turned out tasty too, especially on the second day.



Arka, I make a cake in the oven from such a dough - eggs 2 pcs, beat with sugar 100g + vegetable oil 6 tbsp. l. + 150g of nuts + grated carrots or beets 150 -200g (I rub and squeeze out - how much has been squeezed out - so much warm kefir, I pour the juice myself into a glass of 200ml and add sour (I take orange) juice, (but this is if I have a fresh carrot) a lot of carrot and beet cake is frozen), baking powder-salt-soda half a teaspoon each, vanilla, forgot flour 150g or a little more. In the recipe, both soda and baking powder, I tried both with it and just with soda, I didn't see much difference) I bake in the oven for 45 minutes at 180 degrees, I think to try it on languor, but while there are half-eaten desserts, and here I muddied the sour cream - I want sour cream (jelly) for the time being, and I recently saw a cake of oatmeal with zucchini-carrot-apple jam here. I remember that I want - until my hands reached it. ..

[Taia]

Taia, here I am throwing you links to my pastries in the staff, only this is the first headquarters and we are on porridge 0.3. I bake in the cartoon at the dacha, in the oven at home. Last year the weather was bad, so they hardly lived or baked!

Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco # 5415Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco # 5178Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco # 5421 The cakes were baked in silicone! Honor, 1 hour 30 minutes on porridge, it's almost the same as languor.

[Marina]

Marina, OksanaThanks for your help!

This is my first time in a pressure cooker. And while everything goes by the checkout, I can't make friends with her. Either overcooked or undercooked (undercooked).
I'm already tired of her and I don't want to go up to her.

So I don't want to spoil the food and be disappointed in the food. I hope that this time everything will turn out right!

[Taya]

Taya, don't back down! You just need to understand how to prepare a specific product, the principle and the optimal time. When understanding comes, everything will work out. We are all accustomed to a certain taste of food, and from childhood. And the taste can change even when changing, conditionally, a good old cast-iron pan for tefal.
If something does not work out, it is better to ask the girls here in the topic at first. And in order to get a satisfying result, you need to clearly describe your expectations from the dish, and not just "to make it tasty", because everyone has different tastes.
At first, I was also dissatisfied with the result, until it came to the conclusion that not everything can be accelerated, and some stages of product processing should not be replaced with "pressure", it will turn out not faster, but worse.

[Taia]

Taia, today I was preparing a ready-made mixture "Bulgur with mushrooms". Such beauty: while she cut off the tip of a large bag, water was drawn into the kettle. She put the kettle on, poured the cereal into the bowl. She poured boiling water into a bowl, salted, and closed. Porridge mode for 10 minutes, that's it! No stirring or anything else! Three minutes for everything !!!! Then I stayed on the warm-up, for about 15 minutes, while everyone was getting ready. Shtebochka is smart.

Video where Lazerson prepares stitching tails at Shteba.

I bought it only because I saw Lazerson's. I hadn’t even heard such a company before, to my shame.

[Taya]

Taya, pay attention, my top is browned with a grill lid, usually it is whitish. The cakes themselves are white, and the sides and bottom and top. Already the top was tinted with a grill. And I baked them for 50 minutes + grill!
The patty itself is small, it is a heart-shaped taper. That is, 60 grams. I usually opened the lid multi and if I saw something that was not baked, I added time. Because, like ovens, multis also bake differently!

If something does not work out, it is better to ask the girls here in the topic at first. And in order to get a satisfying result, you need to clearly describe your expectations from the dish, and not just "to make it tasty", because everyone has different tastes.

Nata, thanks for responding.
The problem is only one: what and how and at what temperatures to cook, pressure and cooking time. Precisely according to Stebe. And by taste, I already know what to expect, in principle, from multicookers.
I am correct, reading this topic from the very beginning. But I realized that while I finish reading everything, Shteba will rust. While the porridge is only in the head, the information will not settle down on the shelves.
Therefore, I decided to ask already in the topic.

"Bulgur with mushrooms". She put the kettle on, poured the cereal into the bowl. She poured boiling water into a bowl, salted and closed. Porridge mode for 10 minutes, that's it! No stirring or anything else!

Thank you. I love bulgur.

Bulgur is probably at a pressure of 0.7, it takes a long time to cook. Aaaaaaa, this is a ready-made mixture, then it can cook faster! I also have porridge there, but we most often cook millet.

[Taya]

Taya, I have Shteba the second, the first was Mulinex, also a pressure cooker. And the questions I had were exactly the same. And my broth is watery, and the porridge will either burn or digest into snot ... And the girls also admonished me ... God grant them health for patience!
Shteba itself is much "smarter", and I was too lazy ... Although, there are still shoals ... Well, it's not gods who burn pots ...
Good luck! Everything will work out!

[Marina]

Marina, Thank you!
Of course it will. With forum help.
Everyone succeeds, after all. And I'm not entirely crooked, I hope.

[Taia]

Taia, I think we should just think it over calmly. For me, the main point isreduction of the cooking time by about 3 times. This is for normal products - now there are many already prepared and steamed (there is a cooking time on the package), but I buy long-playing ones. Let's say - boil a potato on the stove for -30 minutes, which means that you need 10 minutes in sv, and so on for all probably products. As for me, I put less money, I doubt it, it is better to cook the pot than straight into the trash.It is better not to release the pressure - during this time the product reaches - this must be taken into account, or it should be vented very carefully (especially when there is a lot of liquid) - but the manufacturer does not recommend it - so we do not always release it, but if necessary, not often. If the lid does not open, do not rape. The modes are few or fast (with pressure) or slow (without pressure). Pressure-valve closed, no pressure-open, basically like that. What foods are better to simmer? What tastes better when it rebukes. Again, we start from the plate - meat and dairy, cereals, soups. I have Stebik, the first cartoon, after NG arrived, there is also no experience, especially in baking, until a teflon cup arrived, but you have to try everything - there are a lot of recipes - the girls have laid out almost everything they need, well, the main thing is for sure. And with comments - just for us, especially gifted ... It remains only to repeat - and watch - like it or not. What we liked is in the notebook. And then, from what you like, try it in different ways, the only way, probably, everyone has their own tastes. And I can't imagine myself without Stebik - such an indispensable assistant, my clever girl. The fact that more than half cooks from the stove is for sure. Although now I seem to have got used to it, but when I do something, I still often read it from the branches - and everything in a notebook. And the forum - such help - asked - so they poke and send where necessary
Ps the most important thing is preparation is a process, everyone has their own and you need to enjoy it. And after all, there is always a result, so we correct it (and no one canceled the birds and cats in the yard)
Don't get hung up on recipes and products. What is not, we will replace, what is missed, not scary, maybe even better it will turn out. Let's try-add-reduce-change next time. After all, we cook for ourselves - the main thing is that we would like it. (And I don't always like what is generally accepted, for example, I adore dried cheese and dried marshmallows. ...) although the basic points must be taken into account and the variations must be performed after the main algorithm. And by the way, there are no crooked hands - there is simply not enough time to try and believe in yourself. so go ahead, to the embrasure and everything will work out

butter and vegetable biscuits are excellent -

Linadoc, Linochka, what are these biscuits? Recently I saw a cake with marrow-carrot-apple jam and powder on top. Hooked in my head time I didn't have enough brains to learn. The photo looks very appetizing, can I have a link or a recipe?

I have portioned ceramic pots. I cook porridge for myself with one favorite for 1/4 of a multi-glass. Groats - rice, or millet or rice + millet + corn grits. Milk 1.5 multi-glasses. Salt, sugar. I put the pot in a steel bowl. It makes no difference, just the Teflon bank. I pour water into the bowl approximately at the level of milk in the pot. I put 95 degrees at night for 1.5 hours. In the morning I just warm it up, because for my taste I want a hotter porridge.

Girls, thank you very much to everyone who taught me to cook porridge on languor in Shtebka! Now this is the only way I cook - 1.50 per 95 grams, 4 hours on the heating - just lovely!

[Linadoc]

And I run to show off my sour cream. How was it before? Leftovers of kefir or sour cream in milk and on the battery. So there were no problems with kefir-yogurt. I didn't even think about doing sour cream (I saw it as a very confused recipe). And now we live! found
ax under the bench sour cream in recipes, thanks Linadoc-turned out very tasty, I write more for the same beginners as me, so that they would not pass by. Sour cream 15% from cream, cooked in a barbecue for 4 hours at 38 *. It turned out without whey, dense and thick without sourness, smeared on bread without dripping
There was bread for the sour cream - I made another attempt - bread with frozen parsley (finely cut, for some reason sold in the crumb), carrot cake, oatmeal and all kinds of seeds -len, sunflower and pumpkin.

Bulgur probably at 0.7 pressure, oh

Yes, that's right. I, it seems, have not done anything at all for 0.3 ....... And what to do on it, by the way? Usually I do everything on "meat", only I change the time.



By the way, about meat, or rather, beef ribs.Today we went to Lenta, bought some beautiful ribs, kg. I washed it, put it in a bowl, poured 2 spoons of soy sauce, 100 ml of water, salt, pepper and 1.30 on the "meat". Then it was heated for about an hour. And such deliciousness with a minimum of movement! So I wondered again ..... I’m all toiling here, not to buy me an induction element, it just cooks meat well. So I think: maybe I should first study the Steba properly ... here on languor, you can come up with a "stew" mode, you just need to pick up the temperature? .... There are most of us two, why do I need 2 pressure cookers

Hello. I thought about buying a Shteba. Yogur how is it, good, not very stressful? In general, one of the important criteria for me is the preparation of milk: yogurt, kefirchik, cottage cheese. How does she deal with it? Do I understand that there is no separate program for her?

[Ekaterina2]

There are usually two of us, why do I need 2 pressure cookers

Ekaterina2whether I am writing this - (who bought the first cartoon 1.5 months ago and sincerely considered even one in the household as the maximum) - now I am for the second with both hands. The reason is simple-Shtebik is busy to the eyeballs with long-playing affairs -... he didn't stand anyway -and sour cream was added. ...



84taly, Take it, do not hesitate! I really like everything, not just milk. There is no separate program, but you can set the time and temperature. See the results in the recipes, in the comments. There are a lot of pictures. I did not think for a long time before buying and did not read the branches especially - I asked a question - they advised Steb, for the second month now I am glad how well everything came together. Perhaps the girls who are more experienced in using Shteba will tell you better.

[Ekaterina2]

Ekaterina2whether I am writing this - (who bought the first cartoon 1.5 months ago and sincerely considered even one in the household as the maximum) - now I am for the second with both hands. The reason is simple-Shtebik is busy to the eyeballs with long-playing affairs -... he didn't stand anyway -and sour cream was added. ...



84taly, Take it, do not hesitate! I really like everything, not just milk. There is no separate program, but you can set the time and temperature. See the results in the recipes, in the comments. There are a lot of pictures. I didn’t think for a long time before buying and didn’t read the branches too much - I asked a question, they advised Steba, for the second month now I’m glad how well everything came together. Perhaps the girls who are more experienced in using Shteba will tell you better.
[/ quote

See the results in the recipes, in the comments.

I looked, thanks. I have already shoveled a lot of information. It's important for me:
Removable cover
Stainless steel bowl
Temperature regulation from 30 degrees.




Girls who have Shteba for 6 years. Could you measure its height and width? And another question about the cover. Can it be washed right under the tap?



I'm waiting for delivery from Ozone tomorrow. Tell me what to look for when checking? Where is her weak point?

Hello. I thought about buying a Shteba. Yogur how is it, good, not very stressful? In general, one of the important criteria for me is the preparation of milk: yogurt, kefirchik, cottage cheese. How does she deal with it? Do I understand that there is no separate program for her?

I join the positive reviews. The thing is very, very worthwhile. The yogurt turns out great. There is no separate program, but the installation takes a few seconds. In my opinion, it is even better - it seemed to me that at the usual 40 ° it overheats a little, so I set it to 38 ° and don't worry. And how would I do this on a pre-installed program?
You can wash the lid under the tap without any problems.

[84taly]

84taly, I'll be at home in the evening, I'll take the dimensions. My lid under the tap.
I checked the equipment and condition, scratches and so on. turned it on so that you can see what works. Opened and closed the lid. Everything was in order, also with ozone. immediately need to order a Teflon bowl

[84taly]

84taly, I'll be at home in the evening, I'll take the dimensions. My lid under the tap.
I checked the equipment and condition, scratches and so on. turned it on so that you can see what works. Opened and closed the lid. Everything was all right, also with ozone. immediately need to order a Teflon bowl

Thank you, I found the answer to my question already in the topic.



I don’t understand yet. Should the pressure be relieved manually after the end of cooking, or what? I have an old Redmond, for 5 years already a multi-speed, so in it you can either manually or wait until the pressure drops by itself and the lid opens.

so in it you can either manually, or wait until the pressure drops by itself and the lid opens.

It’s the same in Štebka.

They brought me Shteba today. I'm glad! The menu is simple, without the extra 150 buttons like in Redmond. I figured it out quickly. I cooked oatmeal porridge in milk, everything worked out! I put the yogurt overnight, we'll see ... The only thing is, I can't get used to such a lid. I open it, and all the water from it pours in different directions. But it will be a pleasure to wash it!

Girls, for 5L Shteba found not expensive bowls, non-stick coating SA-PC01N, stainless steel SA-PC04S of the company ,, Sakura household appliances ,, (presented in Simaland or on the site of the same name). The pressure is kept normally, there were no problems (stainless steel test for six months, non-stick for a month). A bowl with a non-stick coating has a 0.5 cm difference from the native bowl in the diameter of the bottom (more), the top is identical with the native one. The price is within 600 rubles.

[84taly]

84taly, congratulations on the new thing!
Fifanya, valuable information, might come in handy, thanks!

Girls, for 5L Shteba found not expensive bowls, non-stick coating SA-PC01N Premium, stainless steel SA-PC01S Premium of the company ,, Sakura household appliances ,, (presented in Simaland or on the site of the same name). The pressure is kept normally, there were no problems (stainless steel test for six months, non-stick for a month). A bowl with a non-stick coating has a 0.5 cm difference from the native bowl in the diameter of the bottom (more), the top is identical with the native one. The price is within 600 rubles.

Oh what useful information !! I went to the manufacturer's website, there are quite a few of these bowls, but only one pair is suitable for Shteba, right?
Interestingly, and six-liter in the big Staff will not stand? diameters with "yours" seem to coincide.

[Corrected the labeling of my stainless steel bowl - * SA-PC04S, multicooker / pressure cooker bowl *]

This one stands up like a native SA-PC03N smokehouse in Unit, but I use this SA-PC05S in 5L Shtebe, if I make yoghurt in 700 gr cans or use Shteba as a slow one, t, to above the edges


So, if the 6L Stoba has a bowl height of 16 cm, a diameter along the upper outer edge of 24 cm, an inner diameter of 22 cm, then it will do.
Corrected the labeling of my stainless steel bowl - * SA-PC04S, multicooker / pressure cooker bowl * Although I think that the first one should fit quite well, since the height of the bowl, the upper outer diameter and the inner diameter correspond to the native one, the difference is only in the bottom diameter.

Girls, for 5L Shteba found not expensive bowls

Thank you very much, very relevant. I still miss one more steel bowl, and the toad strangles two thousand to pay. Only now I did not understand, there on the Simaland website something is written about the minimum order of 10 thousand - does this also apply to bowls? I climbed the site - no, I will not type needs for such an amount ...

[Duhka li]

Duhka li, on Simaland you need to find a joint purchase organizer in your city. I, too, at first was scared of the amount, and there I found an organizer on the site - she lives on the next street, it turns out

The only thing is, I can't get used to such a lid. I open it, and all the water from it pours in different directions.

I usually, when I open the lid, immediately turn it over and carry it to the sink to drain the water. And everything is all right!

Maybe someone didn't have a good relationship with Steba DD2 / DD2 XL?