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

[Nastasya78]

Nastasya78, I did not bother with recipes at first - I divided it by 3 times from the stove. Packages for suvid - if there is no torus vacuum - provide a type of vacuum and tightness in any way, up to scotch tape




After discussing the heads, something is quiet ....: lol: Today we were confused by the beauty salon. Pharmacy - paraffin. I melted it in a pot - I smeared my hands with a brush (first we scrub), wrapped it up for half an hour. She took off + cream. The difference is visible .... before and after ... I did one hand each - otherwise it is inconvenient to smear. Let's go for a walk with the MC - we won't do anything else.

Girls, first of all, I thank you for whistling that native bowls to chl appeared on the ozone: a-kiss: well, I'll say this is heaven and earth: shtebka's bowl and a bowl from a robotic cook llip which. Shtebkina is heavy, thick-walled, the coating is not so rough. Everything in it fries perfectly even without stirring. And everything is baked and then jumps out easily and simply

And second, tell me how to bake vanilla biscuit on boiling water? 115 degrees for 80 minutes? I remember reading somewhere, but I don't remember what garden head... Mom has a birthday the day after tomorrow and urgently needs to bake a cake tomorrow to run on Wednesday to congratulate

[Dasha]

Dasha, I remember about biscuit 115 degrees 1 hour 15 minutes. Well if I'm not mistaken

115 degrees 1 hour 15 minutes

Well, two people can't be wrong)))) so I'll put it

Girls, first of all, I am grateful for the whistle that native bowls to chl appeared on the ozone

oh, thanks, I ran))))

She began to cook the pork neck using the Su vid technology. Heated. Set the time to 6 hours, temperature 63 C. The valve is open. And the device shows the temperature higher and lower, that is, the temperature jumps ... Is this normal?



And yet, what kind of water to fill, hot, warm or cold? The meat should completely cover, right? For some reason, in almost all recipes, everyone is silent about this ...



I'm talking about water ...

And the device shows the temperature higher and lower, that is, the temperature jumps ... Is this normal?

Fine. The display shows the temperature on the heating element, and in the bowl the temperature is constant, the one that was ordered.

The meat should completely cover, right?

Right. I also install a steamer on top so that the bags do not float.

And yet, what kind of water to fill, hot, warm or cold? The meat should completely cover, right? For some reason, in almost all recipes, everyone is silent about this ...

I put the meat in a cold place and it warms up with water. Of course, warming it up still lags noticeably behind (that is, the sensor will already have a predetermined temperature and the program will start counting, and inside the piece it will be a little cooler), but at least some real correction of the two environments.

The temperature on the display jumps, because the heater works like an iron - now the temperature has reached the set one and the heating element has turned off. Due to inertia from the cast-iron pancake, heating will continue slightly, sometimes by 1-2 degrees, sometimes by 5. But there is no additional heating! And it starts to cool down again. As soon as the temperature drops 2 degrees below the set, the heating element turns on again. The temperature rises to the set temperature, the heater turns off, on the cola it was wet, start over.))

If you listen closely, you can clearly hear the sound of the reels at the start-pause, you can easily see for yourself. At the same time, check whether the heating corridor is limited by the same two degrees as on my Shteba.

I, when su look. do, pour warm water. So Shteba quickly reaches the "starting position".

Yes, I was also advised a warm one. I did so.



Can you tell me where you can order a sealer and vacuum bags to cook Su vid products?



Today I had to limit myself to baking bags ...



Which packing company would you recommend and the bags themselves? I went to Ozone, my eyes ran away from the variety ...



Or is a packer not needed? Packages alone are enough?

[Nastasya78]

Nastasya78, I bought kitfort for myself, I'm tired of packing for 2 hours, although I recently bought Wax covers - I bought just the source ones, as it should, it turns out there are many fakes. I’m thinking, did you try to see it in the bank?

I’m thinking, did you try to see it in the bank?

No.)) And don't!

[Bijou]

Bijou, Helen, why?

I bought a Wax here, it says Istok, but the old pump does not suck the air out. I looked - the gum was different. Old ones with holes in the center, but these are not. Well, I only bought 5 pieces.



By the way, in glass containers with airtight lids and in jars with drag locks I make cheese like "sous vid"

Yes, I was also advised a warm one. I did so.



Can you tell me where you can order a sealer and vacuum bags to cook Su vid products?



Today I had to limit myself to baking bags ...



Which packing company would you recommend and the bags themselves? I went to Ozone, my eyes ran away from the variety ...



Or is a packer not needed? Packages alone are enough?

When I didn't have a packer, I did just fine with regular bags. She poured a pot of water, dipped the meat in a bag, the air was forced out and the bag was tied. I got used to it.

[Anna1957]

Anna1957, but what kind of cheese is it? ...



Twig, I also got the hang of water, and then soooo tired of everything. .... Especially since there was an action, now I think how good it took. ...
The season is now at the end - maybe there will be sales for packers? Just look at the packages right away ... to find normal prices. ..

Mench has recipes, it's uncomfortable for me to insert from bodies. It is called Much cheese from nothing.

[Anna1957]

Anna1957, I'll run to watch - a lot of cheese - I love that ...

Helen, why?

Because the point is in uniform heating from all sides "in its own juice". And there is air in the jar on the sides, there is no contact with the heating medium, but there is room to "sweat" the meat, as a result of which there will be juice at the bottom, and the meat in the void. Except, of course, when the jar is filled with jam.)) By the way, how to seal it? Or do not drown the lid in water?

Which packing company would you recommend and the bags themselves? I went to Ozone, my eyes ran away from the variety ...

I have ProfiKuk1080, I immediately bought packages for it. I'm very happy!

Now my technology is this: we go to Lenta about once a month. I buy chicken fillet there and immediately make two sous bags with 3 breasts - we eat one at once, the other is in the refrigerator, it lies exactly for 5 days. I immediately vacate the purchased pork meat one portion - while we eat the first chicken for 2 days, it is waiting for me. Then I cook the meat, eat it in 2-3 days, then the second packet of sous vide. Enough for the two of us.

I cooked meat in ordinary baking bags using the Su vid technology in a stump. Since the bag did not fit snugly against the meat, no matter how hard I tried, there was still air, the juice flowed out of the meat and the meat (pork neck) turned out to be dry. The juice did not leak into the bowl of water, but there was a lot of juice in the bag inside with the meat. I concluded that if the bag were vacuum, then all the juice would remain in the meat and it would be juicy. The bottom line is that the technology cannot be violated !!! It is important to find a packer and suitable bags.



The question is still open ...



I'm talking about which packer and packages to choose ...

I have Proficuk 1015 and Status 5000 (?).
So the first one is awesome !!! Compact, functional, reliable. But it seems that they are no longer released.
Redmond had one to one. Good too.

And at what price?

Who knows him now?
Mine is already five years old ...

Tell me, can you bake pies in your own bowl (silvery, it looks like a mirror) or do you need to buy a specially additional bowl with a non-stick coating?

The juice did not leak into the bowl of water, but there was a lot of juice in the bag inside with the meat. I concluded that if the bag were vacuum, then all the juice would remain in the meat and it would be juicy.

No. The juice will be more or less not depending on the complete absence of air, but depending on the "pumping" of the meat with water and the processing temperature. And juice during protein coagulation, no matter where to pour, in a tightly wrapped bag or not.))

Or do you need to buy a specially additional bowl with a non-stick coating?

Alas, yes, you have to. ((Here you can look for several baking experiments in your own stainless steel, but this is not what you need.

What is the best manufacturer to choose? (I'm talking about a non-stick bowl?)

Native. Are there many options?))

I went to Ozone, there is no Shteba, my own non-stick bowl ...



I thought that it does not exist at all, does not exist ...



While I am just mastering the device, everything is new.

I went to Ozone, there is no Shteba, my own non-stick bowl ...

Here is: 🔗

STEBA AS NON-STICK TEFLON COATING BOWL 1. What does 1 mean? I have staff DD2. Will it fit?

[Nastasya78]

Nastasya78, Nastya!
🔗
🔗



The first link is for the 6L Shteba, and the second for the 5L. And the prices are not bad!

Will it fit?

Suitable for 5 liter.

Okay thank you. I ordered it. thanks for the link to the resource :-)

Kind people! Awww!
Who uses the AS4 white bowl, how does it behave? And what is possible and impossible in it?
Ozone threw 300 points for something, and I was tempted ...

Girls and boys! Need advice.
It works like this: it turns on, picks up pressure according to the program, then starts clicking (like the steam is bleeding off) and ...... it bleeds off the pressure, the program is not finalized ..
What is it? There is no service and knowledgeable craftsmen in the city.

then it starts to click (like steam bleeds off) and ... the pressure bleeds off,

She cannot play off anything, she has nothing. She may just stop heating. How many minutes do you assign and in which program?

Wake up, practical on anyone with pressure. This is not immediately, but 15 minutes after launch.

Wake up, practical on anyone with pressure. This is not immediately, but 15 minutes after launch.

The relay must be changed. Inexpensive bullshit. Sold in stores with different electronics.

Girls and boys! Need advice.
It works like this: it turns on, gains pressure according to the program, then starts clicking ...
What is it?

In most multicooker and pressure cookers, an electromechanical relay is used to turn on / off the heating of the heating element. It produces clicks during operation, similar to the impact of pebbles against each other. This is a completely normal situation. While there is heating from the beginning of the program until the pressure (or the desired temperature) is set, the relay is permanently closed. As soon as the required pressure (or temperature) is reached, the heating of the heating element must be stopped, otherwise the pressure will exceed the norm. At this moment, the relay opens and we hear a click. Then, cooling down, the pressure drops slightly and heating must be continued. The relay clicks, including the heating element. So, cyclically, the operating parameters are maintained.
There is no need to change any relay. Clicks means it works. Everything is fine. It would be dangerous if these clicks were not there - for example: the relay closed and remained in this position, gradually the steam would overheat and with a whistle would begin to come out of the exhaust valve, and then from under the cover ... Or if the relay did not click and close, the heating element would not warm up and everything would remain cold ...

In most multicooker and pressure cookers, an electromechanical relay is used to turn on / off the heating of the heating element. It produces clicks during operation, similar to the impact of pebbles against each other. This is a completely normal situation.While there is heating from the beginning of the program until the pressure (or the desired temperature) is set, the relay is constantly closed. As soon as the required pressure (or temperature) is reached, the heating of the heating element must be stopped, otherwise the pressure will exceed the norm. At this moment, the relay opens and we hear a click. Then, cooling down, the pressure drops slightly and heating must be continued. The relay clicks, including the heating element. So, cyclically, the operating parameters are maintained.
There is no need to change any relay. It clicks - it means it works. Everything is fine. It would be dangerous if these clicks were not there - for example: the relay closed and remained in this position, gradually the steam would overheat and with a whistle would begin to come out of the exhaust valve, and then from under the cover ... Or if the relay did not click and close, the heating element would not warm up and everything would remain cold ...

I don’t understand anything! It clicks - it means it works. But in this case, there are clicks, but the temperature. falls, the program ends without completing it.
If it's not about the relay, what prevents you from further heating / gaining temperature? Why is it disconnecting?

In most multicooker and pressure cookers, an electromechanical relay is used to turn on / off the heating of the heating element. It produces clicks during operation, similar to the impact of pebbles against each other. This is a completely normal situation. While there is heating from the beginning of the program until the pressure (or the desired temperature) is set, the relay is constantly closed. As soon as the required pressure (or temperature) is reached, the heating of the heating element must be stopped, otherwise the pressure will exceed the norm. At this moment, the relay opens and we hear a click. Then, cooling down, the pressure drops slightly and heating must be continued. The relay clicks, including the heating element. So, cyclically, the operating parameters are maintained.
There is no need to change any relay. It clicks - it means it works. Everything is fine. It would be dangerous if these clicks were not there - for example: the relay closed and remained in this position, gradually the steam would overheat and with a whistle would begin to come out of the exhaust valve, and then from under the cover ... Or if the relay did not click and close, the heating element would not warm up and everything would remain cold ...

I do not want to argue, I am writing from personal experience. There was a similar problem a few years ago, it was solved by replacing a Chinese relay with soft plates, where just when the relay is running, no current flows (due to insufficient tungsten, the contact burns out, an oxide film forms), with a high-quality Japanese relay with hard plates ... area 100r.
Perhaps I did not write correctly enough, as I realized myself. 😇

It works like this: it turns on, picks up pressure according to the program, then starts clicking (like the steam is bleeding off) and ...... it bleeds off the pressure, the program is not finalized ..
What is it?

The relay must be changed. Inexpensive bullshit. Sold in stores with different electronics.

The collective intelligence sums it up: is it a relay?

There is no need to change any relay. It clicks - it means it works. Everything is fine.

or not a relay?

I am writing from personal experience. There was a similar problem several years ago, it was solved by replacing a Chinese relay with soft plates,

or relay?
Oh, my head is round!
(Where can I find an intelligent diagnostician in our town? Officer, there is no service, of course).

And, tell me, how is this contraption correctly called - what is the relay? Vendor code?
Is it necessary to search on the Shteba website, or is it the same everywhere?
Some kind of attack! And Orson stopped picking up pressure. Oh, I can't live without a pressure cooker!

Well, I don’t know .. I stopped getting involved because I didn’t understand what was happening, because I didn’t get the right answer to my question, that is, details. Here I put Porridge for 10 minutes, pressure 0.7. The cartoon heated the contents, fastened the valve, started the countdown and ... there is no further information, and this is just my speculation, alas. At what minute did it stop heating, how many degrees it shows 10 minutes after the start - this is for telepathists, probably. ((

Here I put Porridge for 10 minutes, pressure 0.7. The cartoon heated the contents, buttoned the valve, started counting back and ... there is no further information, and this is just my speculation, alas. At what minute did it stop heating, how many degrees it shows 10 minutes after the start - this is for telepathists, probably. ((

Lena, don't be angry. I am writing everything I know. If I stood at my house, and it’s not so easy to get to the city, it’s too far. It was said that way - it picks up pressure, starts to work, then the numbers start to flicker, the beat like a metronome - and then it bleeds, does not heat up, does not modify the program in time. What modes? says he tried it several times, 5-15 minutes of normal work. The ending is always the same ..
I understand that it would be better to have an intelligent master, and not the local Ivan Nikolaevich, a jack of all trades.

[Milena Krymova]

Milena Krymova
Analyzing your messages, I come to the conclusion that this is not specifically your device ... Someone says that they tried it several times ... and the ending is always the same ... does not complete the program in time.
you understand that remotely, at a distance of thousands of kilometers from the device, without seeing it, it is impossible to diagnose, we are not mediums from the "Battle of Psychics" here ...
At first you were embarrassed that after about 15 minutes there were sounds resembling clicks. Now it turns out that the numbers on the display are starting to flicker ... it bleeds, does not modify the program in time ... Is it like the program turns off and goes into the "Heating" mode?
With such confused initial data, no one will give you sensible advice. Excuse me, however, I wanted to help as much as I could, but there are many ambiguities.

[Alex_Fil]

Alex_Fil, yes, they don't do diagnostics remotely, of course. I wanted to hear the opinion of users - a typical and widespread mistake is recognized immediately.
And the lack of information makes it (the mistake) simply unrecognizable.

bleeds, does not modify the program in time ... Is it like the program turns off and goes into the "Heating" mode?

No, and the heating does not go away. How can she do it if the pace. falls?
Yes, I ought to go and see it myself, that's just a bit far away.

Friends, I want to boil a pork heart.
Please tell me the cooking time.
I haven't bothered Stebu for so long that I can't figure it out. Meat mode, probably right?

[Rituslya]

Rituslya, of course, meat, only I would increase the time, or put the machine on and then correct it. I usually cook for 2 +/- hours on the stove - in a steak for meat and divide the time by 3 ... maybe a little more, I am guided by this

[Rituslya]

Rituslya, I usually cook for an hour. I do not forcibly release the pressure.