Contact grills Steba

[j @ ne]

j @ ne, I smear the upper part with oil - it sticks.

But it's interesting, can you just exchange the panel for a new one? Come to the point of issue, show the marriage, write an application to replace the defective panel. Well, how much does it cost to Ozone to drive the device back and forth, plus what to do with the used one? Traces of the grill are unlikely to be hidden, it means that you cannot sell it already.

And ... I'll order a new one right away

And swap them, see what happens. The bottom still gets more juice, we can. that's why it is washed better, on the upper land, it is more welded.

Swap them

they probably won't work, they are numbered, top-bottom.

But they are the same

[auntyirisha]

auntyirisha, but for some reason they numbered them and wrote in the instructions.
I think you just need to adapt to your grill, I only remember an obvious marriage with a replacement with Irina (Kara), and if this grill is from Ozone, in my opinion you can turn it over within the warranty period (not 2 weeks), but for this it is necessary " cook and cook again, "fill, as they say, a hand. From personal experience, I can say that it is necessary to remove the marinade from the meat as much as possible (it burns in the first place), if the meat is marinated with oil, the plates can not be oiled and not oiled, the grill should be completely heated at a given speed (so that the light goes out), and interestingly, what in the user's concept "sticks"?

Believe me, there is experience in cooking steaks, both on ordinary pans and on other contact grills, therefore I preheat the grill at 5-ke and only then put the meat in order to "close" it correctly.

Sticks - this means that when you open the grill, the product hangs at the top, and does not remain on the bottom plate, and first you have to "drop" it down with a silicone spatula. On other grills, it stuck to the top plate only in isolated cases, here mostly.
Well, the condition of the coating of the plates at first looked, apparently, the same (I didn’t look closely - it didn’t catch my eye when unpacking), but after the third preparation they were strikingly different by eye.

I don’t marinate the steaks at all - here’s to spoil the Australian marbled "grain" beef ... I blot it with a paper towel, grease it a little with olive oil - and on the grill. I add salt and a little pepper either after frying, if I cook inside and out on the grill, or before finishing in the oven, if I divide the process.

here's another ruin australian marbled "grain" beef

Honestly, they didn't eat or cook this

Believe me, there is experience in cooking steaks, both on ordinary pans and on other contact grills, therefore I preheat the grill at 5-ke and only then put the meat in order to "close" it correctly.

if everything is so, then you correctly decided that you got married
The only thing I can still say: there won't be any problems with Ozone, the cover on my pizza maker swelled up, I brought it to the point of issue, they didn't even take it out and look, they immediately returned the money.

I don’t marinate the steaks at all - here’s to spoil the Australian marbled "grain" beef ... I blot it with a paper towel, slightly grease it with olive oil - and grill it. I add salt and a little pepper already either after frying, if I cook inside and out on the grill, or before finishing in the oven, if I divide the process.

Oil - which one to choose?
We recommend that you use
refined oils (e.g.
rapeseed or sunflower, etc.).
Cold pressed oils such as
most olive oils burn out
at temperatures above 150 ° C. Besides
addition, their taste will interrupt the taste of the very
dishes.
Refined oils are cheaper, have
neutral taste and more resistant to
burning out.
Lubricate well - well
fry!
Before cooking it is very important
grease the grill surface thoroughly.
Thanks to this, when cooking
a fragrant and tasty crust is formed. CAN YOU USE NERAF. OLIVE OIL?

Olive.
Refined
iberica

Quote: Luckyfer from Yesterday at 07:10 PM
here's another ruin australian marbled "grain" beef
Honestly, they didn't eat or cook this

Try it - this is a real steak classic! And how delicious, mmmmm ...
If I could buy this in Vladivostok, then in Moscow there should be a much larger assortment of this good.
Not cheap, I agree. But it's worth it, believe me.
Just look for pieces of ribeye, striploin or tibon no thinner than 2.5 cm. Better than 3.5. And if you swing at a filet mignon, then certainly not less than 4cm. And then defrost it only in the refrigerator - in the main section, the meat will slowly defrost per day without spoiling the properties of the fibers.

You can also try 2-3 minutes of frying, then turn over and cook on the other side. During this time, it will not have time to fry too much.

You can also try 2-3 minutes of frying, then turn over and cook on the other side. During this time, it will not have time to fry too much.

So the contact grill is so good that it is not necessary to turn it over - the meat is locked at the same time both from above and from below. Although, just for the sake of a beautiful "grid" pattern, I turn it over in one and a half minutes.

[Luckyfer]

Luckyfer, I read your description, and directly deja vu. One to one mine untimely departed first plates handed over due to defects. Now, if you showed more photos, I would definitely say. If now (after 2-3 uses) you see differences between the two plates, change without thinking! True, one is unlikely to be changed, but the kit is required. Mine began to stick both somewhere at 5-6m use, and after the first case of frying, the coating noticeably changed in appearance. After the second, it swelled.

Have a successful way out of the situation.

But they are the same

The plates differ in that there is a groove on the bottom for the fat to drain, therefore they are numbered. Yes, I looked at home, the grooves are the same (((

The plates differ in that there is a groove on the bottom for the fat to drain, therefore they are numbered.

Strange, there are grooves on both the top and bottom plates

On my (both the first and second) plates, there is no numbering and a groove on both plates, the only difference during installation is in which direction this groove is directed, to the right or to the left.

I also found this
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194369.0
It does not solve the main problem, of course, but it may become easier to use.

Girls and boys! Nobody uses the FG 55?
I ordered it in an internet store, but I doubt it ...
It has 2 smooth plates. I want to bake pancakes, potato pancakes and flat cutlets on both sides at once, will it work? Judging by the pictures, there the plates have a rim on the edge, that is, in a closed state, the minimum thickness of the cutlet should = 2 rim heights, otherwise there will be no contact with the plate on top, do I understand correctly?

[Gibus]

Gibus, did not use, but looked - very cute, any thickness of cutlets can be, there is a minimum side, so that the fat flows in the right direction, any potato pancake and pancake will be thicker in thickness than these sides in total.

[Luckyfer]

Luckyfer, it feels like I have the same problem (((
immediately after the first use of smooth plates, a dark line appeared, it feels like in places where the heating element passes. And the fat sticks there, which is not washed off.
Girls, and the rest of the plates after washing are just the same as they were when buying?

[Katris]

Katris, I will wait for the report!
Put the main meat on a hot grill and immediately close it on top.

Masha, I'm with a report. I roasted pork today.At 5, about 6 minutes, the fried pieces were about 1 cm thick. It turned out delicious. It seems to me that I had overexposed before. Thank you for your advice

[Kate]

Kate, uraaa !!
So it was not in vain that I remembered the time)
Yes, if you overexpose the meat, it will be like a sole. And if you do not hold it, then also not very much.

So my Shtebka 4.4 has arrived !!! We drove from Ozone for two days!
He ignited it with butter according to the instructions and decided to stir up the beef tenderloin right away! It took 6-7 minutes to prepare!
I attach a photo report!











After cooking on hot, rubbed with a paper towel - almost everything was wiped off! After cooling, I washed it with a sponge with fairies and everything is fine !!!!
Cool thing this Shteba !!!

[Vic odin]

Vic odin, Congratulations!
Of course a cool thing !!

IMHO the best option for meat is to heat the grill to the maximum, grease the piece on both sides with a little olive oil, then fry on a closed grill for 1.5 minutes on one side, turn it over, 1.5 minutes on the other, slightly sliding diagonally so that the mesh beautiful turned out. This is how we "close" the meat so that it does not release excess juices.

Then either switch the grill to 3 and turn it over again, or transfer the piece to an oven preheated to 180 degrees. Now we fry the insides of the piece.

The roasting time depends on the desired degree of frying. According to the classification of beef steaks, this is so (if there is a thermometer):
Rare - 52 degrees (red inside, with blood, few people like it, but it's worth a try once - what if you like it?),
Medium rare - 55 (pink, classic, juicy meat)
Medium - 63 (with a pink center),
Medium well done - 68 (only the very center is pinkish, there is already little juice)
Well done - 73 (completely fried, gray, no juice, cooks are called outsole)

At the end of the heat treatment, wrap a piece of meat for 10-15 minutes in foil and a couple of towels - let the meat "rest", during this time the frying inside will be distributed more evenly.

Then you can serve.

As for swine, the temperatures there are practically the same, only the time to reach them is different. Well, the taste is completely different, of course. Moreover, not to say that it is worse - just different. Who likes what.

Yes, and pieces thinner than 2.5 cm, in principle, easily give off juice during the cooking process and turn out to be dry. 2.5-3.5 is the norm for delicious juicy meat.

[Luckyfer]

Luckyfer, I hope you have made friends with your grill and this detailed instruction has been verified by you personally

At the end of the heat treatment, wrap a piece of meat for 10-15 minutes in foil and a couple of towels - let the meat "rest", during this time the frying inside will be distributed more evenly.

I saw manipulations with foil on the rollers, so you shouldn't neglect this point
Thank you for sharing such interesting information.

Unlike beef (we are talking about good quality beef), pork "undercooked", that is, pink or with blood, cannot be eaten. So is the bird.
So the temperature of finished pork according to some sources is from 72 degrees, according to others it is even from 82!

Luckyfer, I hope you have made friends with your grill and this detailed instruction has been verified by you personally

The information is verified, of course.
I handed over the grill back to Ozone - I am waiting for the money to be credited back and will order it again. I liked it a lot, but a completely new device with a panel that began to climb around somehow does not suit me for 10800 with delivery.

pork "undercooked", that is, pink or with blood, cannot be eaten. So is the bird.

Yeah, these two are usually cooked without rosiness. Yes, and pork is fatter, making it dry is generally burning ...

By the way, instead of foil, I always put the meat in a container and close it.
I forgot to write about this point)
And with foil is also interesting, you have to try.

By the way, instead of foil, I always put the meat in a container and close it.
I forgot to write about this point)
And with foil is also interesting, you have to try.

Man, I also put an airtight container after grilling ...

[marlanca]

By the way, I came to the container by accident, but then the meat is sooo tasty and tender))
marlanca, Gal

About the temperature of readiness of various products, in my opinion, the most truthful plate I found is this one:

Scold for the logo, oh, scold

Nobody uses the FG 55?
I ordered it in an internet store, but I doubt it ...
It has 2 smooth plates. I want to bake pancakes, pancakes and flat cutlets on both sides at once, will it work?

Unsubscribe on this grill, suddenly someone will come in handy. I wanted it with smooth plates, but for my purposes it did not fit. The height of the side along the edge of the plate is about 6 mm, that is, you cannot fry it on both sides thinner than 12 mm, and there will be no contact with the upper plate. Well, in general, the workmanship is not so hot, roughly done. There are burrs on plastic and metal. On the plates, they are poured over with a non-stick coating. It looks not very neat and unpleasant to the touch.

P.S. About the gap. Apparently, it's not for nothing that in many models manufacturers offer a smooth plate only from the bottom, and a ribbed one from above. Then the protruding edges of the upper plate are, as it were, embedded in the trough of the lower one, and an almost complete closure is obtained.

[Gibus]

Gibus, thanks for the tip.
Now others will know if they want to buy this model.

I read a horror movie with peeling plates PG4.4 - and was glad for my grill. TTT does not fit, I have been using it for a month almost daily. Recently I ventured to make waffles - super! A very versatile unit.
Plates like flat for scrambled eggs !!!
The other day I made homemade burgers instead of the usual meat. Delicious!

Well, and waffles, since we are talking about.

Sand waffles with peanuts (grilled Steba PG 4.4) (mur_myau)

And I figured a fish for lunch))
I put it frozen. The grill is heated to 230 gr.
Baked for 10 minutes at 230 grams and 15 minutes at 170 grams
Here is the beauty)
https://Mcooker-enn.tomathouse.com/ga...rpics/74737/image~439.jpg

The big question is about frying frozen fish. Isn't this temperature difference harmful for the coating of the plates? I have salmon medallions, and now I am thinking whether to do it or defrost it first.
And the piece in the middle is completely warming up?

[Elena]

Elena, and the medallions seem to be fried without defrosting, otherwise they will fall apart.

[Masinen]

Masinen,
I used to fry the chilled medallions in the "top plate over the bottom" position. Without crushing them. Nothing was falling apart.
You saw a variant with a contact of the top plate and such a high-speed one. Will the plates withstand such a thermal shock? (you, however, had another grill).

In theory, I must endure.
If he survived, so this one even more)

[Masinen]

Masinen,
Okay. I'll try.

Hello members of the forum.

Recently I bought the Steba grill pg 4.4. in ozone.

Before that, I was frying meat in a grill pan from Ikea on the hob.

I have already tried to grill marbled beef twice and both times in 5 minutes on mode 5 (after warming up the grill until the light was turned off) it turned out boiled inside, brown outside, without traces of frying. All grilled surfaces, one above the other, squeeze the meat from 2 sides.
Naturally, there was not any juice inside in the form to which I was used to after the frying pan — the grill from Ikea.
What can be wrong? The only thing that suggests itself is the low temperature of the working surfaces at mode 5.

See 2 photos from today's failure ((((




the last photo, the same meat in a frying pan, there is juice outside the grill.

[Amadey]

Amadey, I have 5 fries just like that!
Is your network voltage low?
And that the meat is not juicy?

so I'm trying to figure out what's wrong.

The voltage is 100% nominal, the house is new on 3 phases, I was not too lazy to measure - 232 volts.

I want to ask the users of the subject if this is a marriage of a specific model or I am doing something wrong, maybe I don’t need to press on top with another contact surface, because a cloud of vapor from frying creates this cooking environment ...

the meat came out cooked inside and not cooked outside, it made no sense to keep it for more than 5 minutes, because inside there was already a uniform color of the steak.

The most offensive thing is that at a family dinner - everyone looked inquiringly at this meat and thought what they spent 9 thousand.

[Amadey]

at a family dinner - everyone looked inquiringly at this meat and thought what they spent 9 thousand.

imagine an oil painting.

Amadey, I don't use the grill very often, more often in summer. I don't press it with the top plate, I just cover it. It turns out juicy. I no longer trust my husband to cook on the grill, he dries out all the time. And I cook for more than 5 minutes. To be sure whether you have a marriage or not, you need to somehow measure the temperature of the panels if there is an electronic temperature probe.

Yes!
so I think about it or cook chicken on the grill
I don't press it either, I just covered it on top and waited ... I hoped ...

to be honest, of all household appliances, this is the first failure.
Interestingly, in mode 5, there should be 230 degrees on the surface of a contact grill or on a heating element ...

should be 230 degrees on the surface of a contact grill or on a heating element ...

I asked the same question yesterday, really. regarding HP. So the manufacturers told me that this is the temperature of the heating elements, maybe here as well.

I also can't get crusts in the head, though it didn't work on the tefal grill pan))
but inside, I would not call the meat boiled.
in the first photo, it seems to me that the meat is quite a bit overcooked, for a minute.
but I didn't understand the photo in the pan (((it can be seen that the crust is very fried, but what's inside? there is still some white area after the crust.
we often ordered, and still order, steaks in restaurants.
I have never tried a steak with a crust, but inside is pink meat)))
always approximately the same as roasting a steak.
on coals, the top is a little hot, but still not crusty.