Electric grills contact Steba

[Olga]

Olga, have you tried grilling vegetables? My daughter, a schoolgirl, used to turn up her nose from eggplants, zucchini, and with the appearance of Shteba, she started to respect me a lot. And what a delicious baked pepper. Don't give up, try to learn!

the first try - meat, fried for 5 minutes - everything dried up, the taste of boiled meat, I put the raw inside for a shorter time. I tried both pork and beef, pre-pickled.
Nothing stuck, the plates were washed with a bang! But the taste. In short, stands in the closet, sorry for the money spent.
Used as a waffle iron - no complaints - Delicious. and according to its recipe (all by eye). But for the sake of waffles, keeping such a unit is a luxury. I bought it in January at OZONE 6400.
Before that I bought a multicooker, everything is fine with her, on the recommendation of 3 friends bought, they are also very satisfied. Sowing on Shtebu ordered a grill failure (. Now I'm waiting for the stove. My husband will kill me)))

P.S. I haven't tried vegetables - out of season (

[Olga]

Olga, here is the topic, here write your ad about the sale

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309962.0

Yes, by the way, I had this with the last grill and then it turned out that there were problems with the ten.
Maybe you can take him to the service for a check.
It’s hard to believe that boiled meat turns out at 4.4.

With the grill, it seems to me everything is OK! The waffles turned out. Maybe hands are growing from the wrong place))
Thanks for the reference - I posted an ad. If I don't sell I will try to improve relations.

[Olga]

Olga, but if it is the other way around: try the vegetables first, but if it doesn't work, then just try to sell? I have never tasted such delicious potatoes, bell peppers, courgettes, eggplants, as from this grill. And summer is just around the corner ...

[Galina]

Galina, I fully support!
Potatoes, vegetables are gorgeous !!

[Maria]

Maria, and I did not work out with meat on this grill either. Yes, and it didn’t hurt. We have our own nutritional specifics. At first I really liked the fish, but now I like it much more in AFochka. But for vegetables - this grill cannot be compared with anything!

And I like the meat on it. I'm just frying for 4.4

Well, girls, I'll have to give one more chance in the evening, there are definitely potatoes at home. And everyone respects her.

I ordered in the hope of all the pleasures, including Viennese waffles

Oira-oira, Viennese waffles on our grill will not work, there are small cells. But on the other hand (if you decide to buy panels separately) you will get wonderful others - crispy!

Owner Steba girls, advise me, I'm in an awkward position. My prize came, but instead of the declared 4.4, they brought a grill 4.3. There are no waffle plates in the kit, there is one extra smooth one ... Would you write? Or modestly keep silent? And I already rolled my lip, I came up with a beautiful dish ...

[dopleta]

dopleta, I have 4.3, on one side of the grill plate, on the other waffles, extra smooth on one, on the other grill. Is it wrong with you?

[ikom]

Yes Yes, ikom, already figured it out! Here we are so impatient, first look, and then read the instructions! Is the difference between 3 and 4 big? Who knows?

In my opinion, only in the color of the case.

Yes, Tanya, that's right, thanks.

I don't understand why 4.3 and 4.4, which differ only in color, have such a difference in price ...

Larissa, is it really steel-colored? The Germans have one box for two models. It has inscriptions and 4.3 and 4.4.

Yes, the color is steel, but it doesn't matter at all, anyway I don't store the equipment in prominent places, I take it out only at the moments of use. The main thing is that the functionality is the same. Thank you! I'll have something cute to cook soon!

[Yalo]

Yalo,
Here a little earlier, one user complained that the meat was steamed rather than crusty.
This is obtained in the contact grill mode (on both sides). I usually roast pork like that.

Take steak beef (packed in a gas atmosphere). You can do Bryansk, they make good beef with veins. And fry on an open grill in the "grill party" mode. Heating maximum 5.
You can also sit the meat and then quickly fry it for a minute in the same way on an open or closed grill (I didn't see the difference in the crust here, in a closed one it's probably faster).

Hot pots can be made (the top plate is raised).
You can pita bread, shawarma, panini (clamped with plates, contact frying).

Eggplants, peppers and zucchini are generally extraordinary! I fry, but not until soft, but medium, then put it in a bowl with dressing and cover it, cook it under my own heat. And then I put the second or third batch there. The dressing is usually: olive oil, wine vinegar or balsamic, pepper, herbs to taste, I can sprinkle with grated cheese or crumble some young unripe cheese.

The price of the grill is such that they will immediately buy it from you, but I would advise you to adapt, a wonderful device. I have gas, but the grill was good.

Girls, I bought myself after 4.4 after GF burned out immediately. In general, I am very pleased with everything, but for some reason my fat flows in the center, where the handle is. Moreover, I fry without oil and choose drier meat ... I have to put a baking sheet from below, otherwise it runs right on the table. Does anyone else have this problem?

[AlisaG]

AlisaG, and the grill is exactly worth it?

[gala10]

gala10, yes, absolutely exactly, that's what confuses me. Yesterday I put it a little tilted (I put a stand under one side), like, it didn't flow yesterday ...

[AlisaG]

AlisaG, using a level, you need to check how smooth your surface is. Or there is something wrong with the height of the grill legs. In any case, if it works fine, then it's okay. You just need to adjust the installation.

[gala10]

gala10, Thank you! I also think it's okay. I just thought, maybe a solution to this has already been found. So my decision to fit under the legs is correct. The table is level, the level was checked after the repair.

As you do not put the grill, first of all, it should flow from the corner (from the spout) there is no side. How can it flow in the center, I do not understand.

[S-t]

S-tShow you? Next time I'll cook, I'll film it. Will it be possible to exhibit here? There in the place where the plate mount (center) and flows ...

There are miracles, but this is the first time I read about such a problem. Inspect the grill legs, plates ... It shouldn't be so easy for liquid to jump over the side than to flow to the spout.

That's why I asked that I had never heard of this anywhere else. The grill is wonderful, but the dripping fat is not very pleasant to wipe off. And when I put it at an angle, it doesn't seem to flow.

[AlisaG]

AlisaG, and you snapped the plate well

And I, in my opinion, understood the reason ... I took a picture. On the plate in the region of the notch, the rib overlaps with a partition. Here, fat does not flow through it, but it slows down and merges where the side is below ... I do not understand it, but I think it will be clear in the photo ...
🔗
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[selenа]

selenа, I have been cooking for more than a month, I think I would have snapped it right at least once. I put above the photo where it flows from ...

And I have a grill party today)
By the way, autumn is cool to fry meat like that)
Longer is true)

Jelly snack "Striped" (Grill Steba PG 4)

Steba grilled cheese and bacon cookies. (dopleta)

Help! Dear forum users! A big problem! Apparatus
steba pg 4.4. Was purchased primarily for steak cooking. The competition was attended by: Australian marble beef, Lipetsk marble beef and just good beef, both marble and ordinary from different manufacturers. The recipe for cooking was carefully selected on the net, not on one resource.
As a result, in all cases a sole or almost a sole was obtained. I tried to play with the cooking time, the result is the same. Huge gratitude for the qualified help.

[sapporo6262]

sapporo6262, I no longer buy Lipetsk marbled meat! It sucks! No matter how you prepare it, it always has a candle!
I will advise you to buy Miratorg Roast Beef. You just can't imagine how delicious beef is! Soft !! Well, there are no words to describe!

Girls, I am to you for advice!
I recently bought a grill, not Stebu, but also German, 2000Wt. very quickly spit.
How long do you cook pork steaks at Shteba? Something I have today is so good, the marinated steaks in 6-7 minutes just dried so well.

Help! Dear forum users! A big problem! Apparatus
steba pg 4.4. Was purchased mainly for steak cooking. The competition was attended by: Australian marbled beef, Lipetsk marbled beef and just good beef, both marbled and ordinary from different manufacturers. The recipe for cooking was carefully selected on the net, not on one resource.
As a result, in all cases a sole or almost a sole was obtained. I tried to play with the cooking time, the result is the same. Huge gratitude for the qualified help.

At least describe how you cooked something. I understand that the recipe is carefully selected from many, but where is it? How thick is the steak? How was the meat defrosted? Did you use a thermometer for cooking?

Something I have today is good, so the marinated steaks in 6-7 minutes just dried so well.

It helps me a lot 🔗 and a table of readiness of different products depending on temperature. You stick it in the middle of a piece of meat and watch the readings. At the right time, you take everything out of the grill - it's done!
At least you can cook with blood.

I'll buy Roast Beef today and grill it. I already wear this idea for 4 days, but I don't get the meat, everything is taken apart in a moment (((

Thank you very much for your feedback!
To Luckyfer I cooked like this. Ribeye approximately 2cm thick. I take it out of the vacuum a day before cooking. I take it out of the refrigerator 3 hours before cooking. I keep it dry. Grill to maximum, put on grill, close. I hold it for two minutes, then I take it off, wrap it loosely in foil, let it rest for about 5-7 minutes. Then I set the grill to 3 and keep it for about 5-7 minutes. I take off and give it a rest before eating. Something like this.

To Masinen. Could you tell us more about Miratorg roast beef? What is it and where to buy it?

I bought it at Perekrestok, vacuum packaging, a piece of about 600 grams, such an oval)
I saw in the Metro, but more expensive by 100 rubles. The price was 560 r, and at the crossroads 460 r (well, approximately, I don't remember exactly)
It is Miratorg who also writes marbled beef.
But the meat is delicious !!

[sapporo6262]

sapporo6262, Usually I take a piece 2.5-3 cm thick. I defrost, in principle, almost the same way as you. Then pour the Worcester sauce on both sides (you can do without it, but I like this shade) and coat it with olive oil, leave it on a plate for 5-10 minutes. At this time, I heat the grill to the maximum. Then I put the meat on the grill, remove the excess oil with my fingers, and close the grill. After a minute and a half I turn it over with a shift (I like "diamonds" instead of "stripes") and hold for another half a minute or a minute to close evenly on both sides. And then I do it in two ways.

The first method - after that I wrap it in foil and for 7-20 minutes, depending on the required degree of roasting, I bring it in a moderately preheated oven, then I take it out, leave it for 10 minutes in foil, wrapping it on top with a towel so that the roasting spreads evenly.

The second method is on the grill with a thermometer: after the meat is "closed", I turn off the grill without opening it, stick the thermometer probe on the side to the center of the piece and wait for the desired temperature. Then I take it out and in foil with a towel for 10-15 minutes. The residual heat of the panels is enough to prepare it to a medium state, as I like (50-55 degrees on the thermometer).

To Luckyfer, Our methods are a bit similar, but in your version, it seems to me, you work more gently with the temperature mode. I read about the oven somewhere earlier, but it seemed to me that if the meat is good, then the grill will cope. Apparently he was wrong. Another question, what kind of meat do you use?

To Masinen, Thanks for the tip! One of these days I'll look into the crossroads.

From the history. Five years ago, fate threw me into a New York cosco, bought a couple of packages of marbled beef in a vacuum, in my opinion, from Texas. Brought home, at home from devices, only an ancient grill pan for the stove weighing as a baby elephant. I cooked it, it turned out like in a steak house, but maybe more fried. So you think, maybe it's the meat ...

maybe it's the meat

This is absolutely certain!