Steba DD1 Mode D'emploi page 21

Oxtail Soup:
Pressure cooking time approx. 30 minutes
Brown the pieces of ox tail using the Brown setting. Infuse with water, add pot herbs
and seasoning. Close lid and valve. Select the Soup program and press Start/Stop.
Vegetable Soup:
Pressure cooking time approx. 10 minutes
Brown the fat, bacon cubes and coarsely chopped onion using the Brown setting.
Infuse with water and add various seasonal vegetables (e.g. coarsely chopped white
cabbage, cauliflower, beans, leeks, carrots etc.), seasoning and tomato purée. Close
lid and valve. Select the Soup program and press Start/Stop. Due to the relatively
short pressure cooking time, we recommend setting a kitchen timer to the required
time. The cooking time can also be programmed as described above.
If you would like to make a puréed soup, a handheld blender with an extra-long
shaft is available from Steba. (MX 21 – product number 28.05.00).
Meat
The smaller the pieces of meat, the quicker they will cook, and the meat will still re-
main moist. The timing is based on 500g of food at room temperature. Otherwise the
timing will differ slightly. It is better to undercook than overcook, since the food can
always be cooked for a little longer.
∙ Boiled meat:
Prepare meat at bottom of pot with at least ½ litre of water.
∙ Steamed meat:
Cook over at least ½ litre of water in the perforated insert. Season the broth after
cooking and thicken with butter and cornflour, and put the meat into it.
∙ Pot roast:
Roast in the pot in hot fat, add liquid and cook until ready.
∙ Oil: use vegetable oil for roasting (e.g. rapeseed oil).
Sauerbraten:
Pressure cooking time approx. 40 min.
Place beef in vinegar marinade for 2 days. They dry off the meat and brown in
vegetable oil using the Brown setting and Start/Stop without the lid on. Add finely
chopped soup vegetables and infuse with some of the marinade. Close lid and valve.
Press Meat program and Start/Stop. At end of cooking time, remove meat, thicken
the gravy (e.g. with blackcurrant jelly) to taste.
Roulades:
Pressure cooking time: approx. 40 minutes
Brown roulades filled with herbs, bacon and gherkin in vegetable oil in an open pot
without the lid on using the Brown setting and Start/Stop. Infuse with 1 litre of stock
and season. Close lid and valve. Press Meat button and Start/Stop. At end of cooking
time, remove roulades and finish preparing the gravy.
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