Electric grills contact Steba

[Amadey]

Amadey,
You can try it open on the grill (grill party). On the same top five. If you get something similar to the one in a regular frying pan, everything is in order.

I can suggest three reasons for the failure. 1. Piece too thin for a contact grill (needs to be thicker). 2. Too long frying specifically for marbled meat. 3. Press down firmly with the top plate.

You can also try experimenting with the raised top plate without contacting the meat, so that it does not press so hard (position for sandwiches).

Good luck!

I myself have a Finnish cast iron grill from Hackman, but now I cook more often in Shtebe. It is more convenient to wash, the result is more satisfied. Not worse, but more often and better than a classic grill. Yes, and waffles as a bonus.

About temperature 🔗 well written. Generally a useful reviewer.

About the crusts. He seemed to cook, everything was OK. True, he covered the meat for a minute and a half on each side, pressing (but not pressing) the panel from above. Then he cooked it in the oven.

A replacement is about to come, I'll try again - a pretty good T-Bone is waiting for her in the freezer. The ordered thermometer came, I'll try to make the medium to the end on the grill.

[Kara]

Kara, but here I bought it in September 4.4 began to peel off ... And it stuck tightly, smear with oil - do not smear. You can't get it. Now I'm thinking of contacting the service, I'll go look for documents on the grill ...
But, comfortable, good, etc. If not for the cover.

[WickedLynx]

WickedLynx, yeah, it's a pity that the coating is peeled off.
It's strange even (
On mine so far everything is ok. I have had it since the end of October.
But I don't use it every day.

[Masinen]

Masinen, I have used it a lot since the end of September, at first even constantly. Now I am twisting - I lay a thin foil and fry on it. I hope for a service warranty solution if I find the documents.

[Olga]

Olga, in theory, should be recognized as a case.
I understand that it is offensive ((
The grill is great, I can't understand why they changed the coating.
There used to be a different coverage.

[WickedLynx]

WickedLynx,
With regard to sticking, I can say that products should be dry! Wet food makes the plates difficult to clean.
That is, soak the meat with a napkin, and do not wash it under the tap. I smear with oil. Vegetables should also not come with drops of water or wet marinade. No sugar or honey marinades. Something oil-based is best.

If I do everything this way, then a second and even a third bookmark of products is possible.

But the fact that the coating peels off is most likely a factory defect.

I chose the grill, in the end I stopped at 95. But in the end it disappeared from the sale (((And now I don't know if it's worth buying 4.4 or still not. What exactly confuses is that there is no flat plate in 4.4 (I'm from I didn't have grills before and I would like to know if I need it so much. I read that a flat one is needed primarily for vegetables and seafood. I love grilled vegetables and will cook often. Who cooks vegetables? What plates do you do this on?
And at the expense of the waffle plate, I don't do something like that very often, there is a sandwich maker with a waffle attachment, I cooked waffles 4 times for the whole time. So I have no special need for this attachment.

Finally, a new 4.4 came instead of the one that I passed with the defective panel. What can I say, gentlemen from Shteba ... Learn to pack goods from the Chinese, damn it! Two panels are installed in the grill itself from the factory in the working position. Without a single protective pad. They naturally rub against each other and against the grill body during transport. So that's it.Not only is their reverse side (waffle) in those places that are in contact around the perimeter with the sides of the body (pointwise), MUST have white-washed areas of the coating (it was the same on the first grill, because the sides of the body are very sharp), so also in the place of contact of the upper panel with the lower one, the far left corner of the working side was also white-washed. A little, about a millimeter long, and the place is not critical, since it does not participate in cooking. But up to aluminum. But the sediment remained. All that was needed was to wrap the panels at least with ordinary cellophane when packing at the factory, or paper, or some thin PVC - and everything would be intact.

Calcined the grooved sides. This time everything was fine. I cooked a steak and fried vegetables. Summary: I will no longer buy T-Bone for a contact grill - I still had to close the meat on an open grill, turning it over, because the bone interferes with closing the grill lid normally I cooked the steak classically - in the oven, then the meat "rested" in foil and a towel until vegetables were grilled.

I'll try waffles tomorrow. Can you advise what kind of crispy dietary recipe?

[Leima]

Leima, I haven't used a flat panel yet. I fry everything on corrugated ones.
Luckyfer, I prepared waffles from the biscuit instructions. I liked it)

[Masinen]

Masinen, on the flat I tried rösti. That's okay. Some make pancakes - I'm thinking: rectangular chtol?

Make round pancakes))
And rectangular is cool, they will roll for rolls))

Masinen, oh, thanks. Then I order 4.4 without worry. Hope it will be in stock.

I cooked up the steak in a classic way - in the oven, then the meat "rested" in foil and a towel, while the vegetables were grilled.

I would be very grateful if you describe the process in more detail, maybe I will learn to cook more or less decent beef before I even took it, only grilled pork turns out to be digestible

[selenа]

selenа, I already described it here... Everything is detailed there. We take a piece of beef necessarily transverse, in principle, of any thickness, but if you want to play with the degrees of roast, then from 2.5 cm to 4.5 cm.Pieces of thinner will be in any way fried strongly, and about any juiciness of speech there it can not be.
Filet mignon (tenderloin steak) is classic 6-8 cm thick, but this is the lot of professionals - I myself have not yet tried to cook such steaks, although I think that everything is still ahead In one of the pubs in Holland I somehow tried just such , they are even numbered there - each has a pin-pin with a piece of paper with his serial number on one side, and his legend-history on the other. The taste is extraordinary.

: drinks_milk: Yes, I forgot to clarify: when you put a steak in foil, you can put something on it. For example, a slice of butter, thyme, rosemary, cilantro, minced garlic - anything you want to add flavor to the meat with. To your taste. You can experiment - today oil with rosemary and garlic, tomorrow - oil with thyme and cilantro, etc. There are no dogmas, and every "chef" may well say that his steak finishing recipe is a classic ...

[Luckyfer]

Luckyfer, I will study thanks, I want the right meat

How glad I am that 95 grills were out of stock! They just brought me 4.4. Yesterday I called stores in Ukraine, they said that there was no flat plate in 4.4. And here on the forum the representative of Shteba wrote that it was only in Russia. Namely, because of the flat plate, I wanted to order 95.
As a result, I open the box - and there is a flat plate!
There is no limit to my happiness. I wait for the grill to move away from the cold and then I will turn it on and test it.

[Irina]

Irina, Well))
Everything that is not done is for the best !!
I've already tested it 100 times on myself !!
Congratulations!!

[Leima]

Everything that is not done is simply not done.
But I ordered it - and well done, Leima!
Start showing off. We wait

And I bought myself one, maybe someone will come in handy for infa, I took it on the website: (and now it is available there), Price is 6780 rubles and delivery in Moscow is free, if sending to other cities and regions did not specify. Includes an additional plate and cups for collecting fat.

Hands reached the waffle iron. Spied somewhere on the internet such "sports" diet wafers, I would even say "protein".

Beat 100 g of oatmeal in a blender into flour, add 4 egg whites and 2 yolks, beat further, add 150 ml of low-fat kefir and finally beat the dough. Pour on a pre-heated, greased with vegetable oil form, for each waffle place, exactly two tablespoons of dough are obtained. Bake the waffles, each tab for about 6-7 minutes at level 4.

Not crispy (who knows how to improve the situation?), But tasty and healthy.
You can "fertilize" the prepared waffles with chopped pulp of orange, pineapple, tangerine, etc. on top.

Luckyfer, I will definitely try this recipe for waffles, I didn't even think that this could be, thanks a lot)
As for the crispy waffles. The instructions for this grill say - Milk and sour cream make soft and light waffles, water - crispy and ruddy. I'm not a specialist in making waffles, but can I try to replace kefir with water?

Well, I read it. I'll have to try. I don't think that kefir needs to be replaced 1-to-1 for water, I think 150 ml of kefir should be replaced with 100 ml of water. Otherwise it will turn out to be watery.

[Luckyfer]

Luckyfer,
Thanks for the recipe. I have not met this. I used to have a favorite recipe for dietary unleavened "bread" wafers by Ilya Lazerson. Here they are just crunching like purchased waffle crisps.

[mur_myau]

mur_myau, Can I have a reference?

[Luckyfer]

Luckyfer,
I posted it here
But this is more of a carbohydrate than a protein option.

Made a pork steak. Shoulder steak. A bit dry for pork, I would say, but it still worked out well. I beat it off, pre-marinated for about 20 minutes - olive oil, soy sauce, barbecue seasoning. Blotted with a paper towel before placing on the grill.

Also made mushrooms and tomatoes. But somehow I took them off early. It was necessary to hold it longer. In a sachet, they were previously rolled in olive oil, salt and turmeric.

I also made Adyghe cheese according to the recipe from the first page. I especially liked my husband.

[Irina]

Irina, and in the photo the meat is juicy.
The cheese is great!

I just think - maybe this is pork? As if I were not special in parts of meat. In general, I most often bought either pork neck, or brisket, or ribs, but in general we eat chicken most often.
Well, yesterday I took a little bit of different parts of pork and beef for tests. Well, I already took what was cut into steaks. Since it was cut into steaks, then the meat is intended for steaks, I think so) Perhaps it should be so. It's just that I'm used to other pork.
In general, what is the best pork for steaks?

[Irina]

IrinaThe softest part is the Neck and the tenderloin.

[Leima]

Leima, Irina, keep in the marinade longer, it is better to leave it overnight and unfamiliar pork parts will become soft
Luckyfer, the waffles are very appetizing, bravo!

It is very cool to marinate meat in kiwi. Kiwi is a great natural baking powder. Better than vinegar. Do not overdo it - one kiwi, cut into thin slices, is quite enough to soften about a pound of meat. Experiment

Accomplices! Question. If you saw the meat, how much to fry it and on what division? Grill 4.4

Fry ha max temperature for about three minutes.

[Masinen]

Masinen,
Thank you!

Do you have the ability to measure the temperature on the surface of the plate on a 5-ke? I wonder how much will actually be there.
I am faced with the choice to take 95 or 4.4.

Never grill sausages, small sausages and other synthetic meat products containing soy, paper, cellophane, and anything else found in the garbage cans of meat processing plants. Especially in "edible" film. Figs knows what "it" is made of, but then for half a day I got rid of the brown sticky plaque on the plates. The plates were sticking after them almost like scotch tape.The raid rolled with a finger into piles, but was not going to go anywhere. Ordinary dishwashers and soaking in them did not help, I had to use a green liquid "kitchen cleaner" from Amway (not to be confused with oven cleaner - the kirdyk will come to the coating instantly).

[Luckyfer]

Luckyfer, thanks for the warning!

to measure the temperature on the surface of the plate on a 5-ke?

I measured it on mode 5 with the grill closed: when the light turned off it was 223C, but then with the light off it still reached 239C and began to fall.

I measured it on mode 5 with the grill closed: when the light turned off it was 223C, but then with the light off it still reached 239C and began to fall.

Thank you so much. This means that the 95th with 230 dry will actually be somewhere between 200-210.
Apparently I will take 4.4

Girls, does anyone have a Steba FG 65? We need a budget version of a contact grill, mainly for meat, vegetables and fish, except for this model I did not find anything worthwhile, I still wonder how it copes with meat

[Louise]

Louise, I read that it was discontinued.
These are the leftovers for sale.

[Maria]

Maria, I just looked at ozone, it seems to be there, but why was it removed from production, it is not popular? What would you advise to take or not?

Because, for a long time on sale, maybe they will come up with something new))
I read about this in the Vkontakt group. There representatives of Shteba answered this grill.
And at the expense of good or bad, I can't say))
I'll go take a look at Ozone

And at the expense of good or bad, I can't say))

I understand ..... I'll look for reviews on the Internet

I also found the Steba VG 120 grill, how does it differ from the FG series? Can't you say anything about him?

It is not a contact, but just a table grill with a transparent lid.

[Maria]

Maria, sorry for the importunity, I have never had any grill, what is the main difference between the contact one and such a tabletop?

The contact presses the product and fries from both sides at once.
And the table grill fries on one side and then you need to turn the product over and fry on the other side.
But I read that in a grill with a lid, the product is juicier than in a contact one.
Yes, the tabletop grill takes up more space and the contact grill is more compact.
In general, it's hard to advise, maybe everyone's tastes are different.