Rada-dms
During our visit to the Steba factory as part of a trip to participate in a German recipe competition held by Steba, we were shown, among other appliances, a wonderful new grill with a glass lid VG 200. But what was demonstrated there, we were fed a full meal from the dishes cooked on this grill in tandem with the device for Sous-Vid.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


We were asked in advance if we love steaks and asparagus. Of course we do! Moreover, in Germany now is the asparagus season!

And at the end of an interesting and very informative tour of the factory, my husband and I were offered a grilled lunch consisting of beef steak, asparagus and baked banana with cream. All these products were previously prepared in the appropriate modes using the Su-Vid technology, and then brought to readiness in the grill under the lid.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


But before serving the asparagus steak, we were treated to a local variety of grilled sausages with apple juice for juiciness and aroma, as explained by the manager who demonstrated the possibilities of this grill.

Since the previous evening, at the invitation of Steba, we spent in the pub, where we tasted exactly the same grilled sausages, I can say with full responsibility that the VG 200 grill definitely won in this competition. The sausages that we ate before were, tasty and aromatic, of course! But cooking under the lid made it possible to preserve their juiciness inside, although the power of the heating element itself allowed them to be fried well outside. A small amount of apple juice added directly to the panel between the sausages and flowed down into the pan gave the sausages a pleasant apple flavor and added juiciness. The juice evaporated during preparation and had a wonderful effect on the final taste.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


The steak turned out to be tender, juicy, medium rare, with a crust on the outside!

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Young asparagus retained its structure after Su-Vid, and grilling additionally enhanced its natural taste! At the same time, they fried it very delicately, because overcooked asparagus tastes bitter, like any cabbage.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


The apotheosis of the dinner was bananas cooked using the Su-Vid technology, and then grilled directly in the peel and served with cream.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


It would seem a simple banana, but cooked in this way, it has turned into a full-fledged and unbroken dessert, which can even be called delicious without a stretch!

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Of course, when you look at all this live and try the result, you immediately want to have such devices for your home. For ourselves, we decided so, looking after the grill, and the stove for the summer cottage.

Imagine the surprise when, at the end of the excursion, we were handed a box with a grill as a gift with wishes to cook deliciously and beautifully and delight loved ones with good quality food. Good quality food was not mentioned in vain, as there are no open heaters in this grill on which grease could drip and evaporate!

I also noticed right away that the usual smell of burnt fat was absent during the cooking process. All excess flows down to a lightweight aluminum tray that is easy to remove and clean. It can even be washed in a dishwasher, but we were warned that there aluminum will lose its uniform color.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120 Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


I will gladly prepare and show you some of the recipes developed for this grill when I return. I hope I'll come up with or find interesting new ones, as well as try the recipes known here, taking into account the new possibilities of this grill.

Many thanks to the Steba company for such an unexpected, wonderful, useful and necessary gift for us!

And I will say right away that I am writing all this from the bottom of my heart under the impression of the demonstration. Nobody obliged us to do this!

And now a few photos, descriptions and technical characteristics of the VG 200 grill.


The grill comes in a compact, beautiful flat box. It is very light, I can easily lift it with one hand (5.5 kg).

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


This is how it is packed

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


The working surface is covered from above with a convex glass cover, which is fixed in an open vertical position. The cover can be easily removed - simply slide in and out of the two grooves.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


- Large work surface 29.0 x 40.0 cm divided into 2 zones.
Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


- Infinitely variable temperature control for optimal frying results

The thermostat is placed outside the device and allows you to smoothly (steplessly) regulate the temperature of the heating element. The numbers on the thermostat knob mean the following:
1 - Thermostat is on
2 - Low temperature
3 - Frying over low heat (e.g. fish, etc.)
4 - Frying over medium heat (for example, tender meats)
5 - Frying on the highest heat

Advantages: in the event of a breakdown, only the thermostat is replaced (device with a wire).

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


- Fat reduction function: the frying liquid flows into the pan

The pallet is simply placed down under the work panel and removed with a light movement of the hand. A little beer, juice or diluted wine can be poured into this tray to increase the juiciness of the prepared products and their additional aromatization. The liquid will evaporate and envelop the flavor of the grill.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120




- Cast plate grill with a pattern for meat and fish, as well as a flat surface for vegetables and seafood.

We see 2 zones in the photo, which allow you to simultaneously cook products of different structure. Before the first preparation, it is recommended to symbolically grease the plate with oil. After cooking steaks, sausages and bananas, the cook simply rubbed them with paper napkins in our eyes.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


- High temperature and fast heating thanks to the built-in heating element

A huge advantage of the grill is the closed heating elements, that is, the fat and small fragments of the prepared food do not come into direct contact with the hot heating elements. This avoids carcinogenic vapors and unpleasant odors during cooking.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120


- Easy cleaning thanks to the removable grill plate and drip tray

- Vertical storage possible

- Heating control lamp

- Weight: 5.5 kg

- Power: 2200 W
Lerele
And what sizes ??
I don’t know, I’ve been looking at grills for the second year, but I still don’t understand whether I need it or not.
I had an electric grill, it was for the table and there were legs for the street.
I fried meat on it, but washing then killing me just, while you wash it in, you get hungry again
When Masha wrote about him, I kind of caught fire, then went out, and then you again
Masinen
Lerele, I liked this grill. You can cook a lot in it. There is a whole book of grilling recipes.
There are all sorts of rolls, vegetables, meat in a thick piece.
Well, a lot of things.
The only thing is that it is not small, it needs a place where it will stand when used.
Rada-dms
Lerele, the box says dim .: 11x58x38 cm, the box itself is larger, so it looks like the size of the device.
The grill really impressed me, I will have time to try to cook something on it right in the room. It will be a byword for how Russians grill sausages in a Radisson hotel room
It is really very light - I was dragging it under my arm.
Lerele
Masinen, Rada-dms, temptresses
And how to wash, wash ???
Christmas trees, whether I need it or not
I want to buy something, my hands itch, but my electric grill didn't go, though it was without a lid, damn it, that's how to live on
Masinen
Lerele, if not, then you think then.
Wash in the sink if it fits. He has a plate of more than 4.4 grill, and decently so.
Rada-dms, Ol, my mom always cooks at the hotel. She has her own food, she does not really like to eat, what she does not know.
Always flies with a multicooker)
gala10
Girls, is the end result in this grill very different from what you get in 4.4?
Rada-dms
Quote: Lerele

Masinen, Rada-dms, temptresses
And how to wash, wash ???
This plate looks very compact. And the manager who demonstrated the grill wiped it off with a napkin, and that's it! I liked it! As such, I did not see soot either after meat or after sausages. It's humid there, so there is no strong burn.
Masinen
Galina, yes, it turns out differently.
You don't press the product here. And it cooks in a closed space, the moisture does not evaporate.
Rada-dms
Quote: gala10

Girls, is the end result in this grill very different from what you get in 4.4?
Here the juice is not squeezed out of the product, it will be juicier, the sausages are definitely juicier, we tried it in comparison!
Lerele
gala10, we will wait for the tests in the hotel there and wash it especially not where, so we will find out first-hand.
Lerele
Chet thought it was like a skillet under the lid, no?
Masinen
Rada-dms, there was no carbon deposits, because the meat was already ready.
And you fry the fatty pork and there will be carbon deposits. All the same it will be necessary to wash.
Rada-dms
One of these days I'll buy something and cook for us for breakfast - we have breakfasts here at the hotel for 20 euros per person, we still don't go, but have a snack in the room or later in cafes.
Rada-dms
Quote: Masinen

Rada-dms, there was no carbon deposits, because the meat was already ready.
And you fry the fatty pork and there will be carbon deposits. All the same it will be necessary to wash.
There was very little carbon deposits from the sausages, maybe I will ripen for pork, but so far I was going to the chicken breast. Not always everyone succeeds in making it juicy!
Antonovka
Quote: Lerele
wait for the tests at the hotel
Rada-dms,
And I'll wait for home trials - I'm very interested in steak in sousvid - my son got to demand Medium Rare - and I'm overcooking in the sole

I would now eat
Tabletop BBQ Grill with Cover Steba VG 200 / VG 120
Masinen
Quote: Lerele

Chet thought it was like a skillet under the lid, no?
Only in the frying pan the fat does not drain, but here it flows)
Masinen
Quote: Rada-dms
going to the chicken breast. Not always everyone succeeds in making it juicy!
I cook it juicy on a 4.4 grill. 5 minutes.
Very juicy and tasty)))
Lerele
Rada-dms, listen, I noticed lately breakfast in hotels has become so expensive, horror. You can have lunch for 20 euros together, and whoever eats so much in the morning is 20 euros and even per person
Rada-dms
Quote: Antonovka

Rada-dms,
And I will wait for home tests - I am very interested in steak in suvid - my son got to demand Medium Rare - and I overcook

I would now eat
Tabletop BBQ Grill with Cover Steba VG 200 / VG 120
I would also!!! We haven't had dinner yet! Yes, and have not yet found a restaurant to taste in Baden-Baden.
Antonovka
Rada-dms,
Quote: Rada-dms
did not find a restaurant to taste in Baden-Baden
Let, Ol, there is some interesting one
Rada-dms
Quote: Lerele

Rada-dms, listen, I noticed lately breakfast in hotels has become so expensive, horror. You can have lunch for 20 euros together, and whoever eats so much in the morning is 20 euros and even per person
Lawlessness! Yesterday we bought 35 euros for at least 4 days in total - 4 packs of cheese, stuffed peppers, 4 breads, awesome yogurt, 6 eggs (I cook in a thermos without any problems in a bag), three packs of meat, 30 coffee casuls, avocados, tomatoes , 4 packs fennel tea with anise, magazine, chocolate.
Rada-dms
Quote: Antonovka

Rada-dmsLet, Ol, there is some interesting one
Yesterday we went to an interesting one, in the mountains in a castle, then I will write in a separate topic about the trip, something amazed! The prices are two times lower, and the menu includes game! The internet is bad here, we found one point, but not in the room ....
Irina F
Rada-dms, Olga! How interesting! I also think about the grill and will never mature
Will this grill be on sale in Russia?
I wish you and your husband a pleasant pastime !!!
Masinen
IRINA, so it is sold))
🔗
gala10
Irina F, it is already on sale:
🔗
Antonovka
Quote: Masinen
IRINA, so it is for sale))

And I should bet at all nowhere
Lerele
Quote: Rada-dms

I would also!!! We haven't had dinner yet! Yes, and have not yet found a restaurant to taste in Baden-Baden.
Christmas trees, I can't remember the name of the restaurant where we dined there, very tasty but expensive.
In short, the street from the theater is up, from the crossroads where buses go, so you go up, like the first turn to the left, there along the street to the right upwards like a terrace, and there is a restaurant on it.
Rada-dms
Quote: Irina F

Rada-dms, Olga! How interesting! I also think about the grill and will never mature
Will this grill be on sale in Russia?
I wish you and your husband a pleasant pastime !!!
I will come and quickly test it, it will just be a reason for a big company to cook. Think what you want, I'll try.Thank you, we are just trying to find this time - my husband practically completes his studies and writes tests and studies, he would rather finish and enter his well-deserved top five of 60 listeners.

I'm terribly proud of him, but it doesn't make it easier for me - rest is coming ...

Rada-dms
LereleHow did he look at least roughly? What did they eat there?
Lerele
Rada-dms,

but I don't even remember, it was a long time ago, about four years ago, I remember that it was very tasty, I remember that, as it were on the terrace, I remember two halls, but what I ate I don't remember already. I’ll find it by sight, but I don’t remember the name either, we often go and eat somewhere, so "horses, people are mixed in a bunch ..." I don’t even remember the name of the hotel

Masinen
Quote: Antonovka

Rada-dms,
And I'll wait for home trials - I'm very interested in steak in sousvid - my son got to demand Medium Rare - and I'm overcooking in the sole

I would now eat
Tabletop BBQ Grill with Cover Steba VG 200 / VG 120
Lena, I'll tell you)
You pack the beef and cook at a temperature of 58 g for 2 hours (see the thickness of the piece)
Then you take it out and fry it on each side for 90 seconds.
All your medium is ready!
Irina F
Mashulya and Check mark, thanks for poking)))). I was not immediately honored to look: girl_mad: and quickly bother you!)
Antonovka
Masinen,
Mashun, thank you! What part of beef should be taken and how thick should it be cut to cook for 2 hours? ))
Masinen
Flax, 4 cm thick, cook for 2 hours.
Buy thigh pulp or roast beef.
Antonovka
Masinen,
Thank you one hundred mulons five hundred times))
nbv
To be honest, I don't really understand why steak should be cooked in sous vide beforehand.

a) the steak as a piece of meat should be fried immediately on the grill (for medium Rare, you need to cook for about 8 minutes - 4 on each side (turn over - either 2 + 2 + 2 + 2 or 4 + 4 - as you like)

b) a steak is traditionally called either a thick edge (from which a ribeye is made) or a thin edge (from which a strip-layer or New York steak is made). Pieces thickness approx. 1 inch (2.5-3 cm) but not thinner, otherwise it will be overcooked, not thicker, because it will not be fried properly.
you can still make a delicious flank steak, but I just can't find it on sale. Its peculiarity is that the piece is flat and grilled with fibers along the surface, and cut across the fibers before serving.

in addition, the so-called. fillet mignon (pieces 4-5 cm thick from beef tenderloin).

from the pulp of the thigh, a steak will not work, roast beef is actually the name of the dish ... what Maria described, I honestly would not call a stack))))

PS I ordered myself a VG200 ... I'm waiting, try the steak from it ...
Masinen
Quote: nbv
from the pulp of the thigh, a steak will not work, roast beef is actually the name of the dish ... what Maria described, I honestly would not call a stack))))
Thank you for telling us what a steak is)

Roast beef is sold by Roast Beef.
I didn't think of anything, if the word
Then it turns out that this is beef tenderloin, sold for Roast Beef)
This is the soft and tender part.
Have you read the topic about sous-vide?
So there one lady also proved to us that our sous-vid is not sous-vid, but her sous-vid is the most refined sous-vid.
So, everyone cooks from what he likes.
And all these are too far-fetched, who needs them?
If you have time and money, then please, no one forbids.
And we will all sit and listen together!
As they say:
Peace, Friendship, Right Steak)))

nbv
Quote: Masinen
Roast beef is sold by Roast Beef.
the first time I've heard! where is it sold?

Roast beef in translation - fried meat and it is best obtained from the same cuts as steaks (thick and thin edges, including rims, tenderloin - you mean mod "soft part"?).

Of course, these cuts are 2 or even 3 times more expensive than "thigh pulp".

Probably the thigh pulp can be cooked juicy and softly and, as I suppose, as a person who has not read the topic about sous-vide, the latter helps a lot with this, no? ))))))
Masinen
Here, now I'll show you))Tabletop BBQ Grill with Cover Steba VG 200 / VG 120
Masinen
nbv, sous-vide will certainly make soft meat, no doubt about it.
Here is the part (sold under Roast Beef) for her sous vide is not needed. He is already soft)
I asked here about Roastbeam, so they told me it was a tenderloin.
But with the edge, my soft meat did not work out. I bought Lipetsk. I don’t take it anymore.
It was just oak.
But Miratorgovskoe meat is all very soft and tasty)
nbv
all clear...
this is a feature of miratorg - he immediately writes on his Bryansk beef that it is possible (even necessary) to cook from it (a piece).

that is, even on a non-proportioned one and a half kilogram piece of a thick edge, you will see the word rib-eye, and on a thin one - striploin.

this is convenient - but it causes confusion because it only applies to the cutting and packaging standards of miratorg.

PS and what is the word after "beef" in the photo?
PPS and yes, the roast beef from the miraggus angus (even from the hip part) will turn out to be juicier and softer than even from the tenderloin of other cows ...
nbv
Quote: Masinen

nbv,
But with the edge, my soft meat did not work out. I bought Lipetsk. I don’t take it anymore.
It was just oak.
But Miratorgovskoe meat is all very soft and tasty)

Miratorg has only been slaughtering Angus on an industrial scale since the end of last year, and to be honest, I'm very afraid. that their cows will be shaved as soon as it happened with Lipetsk cows, which were very good at first.

The conclusion is simple - in any case, now Miratorg is the best thing on the marbled beef market.
Masinen
nbv, it seems to me that there is a number.
I just don't have this package right now. I'll look in the store and tell you what it says.

Yes, Miratorg rules))
Rada-dms
Miratorg definitely rules in terms of pork! Before leaving, we bought a barbecue, while the most juicy of the last, not counting the option with market meat in one place bought!
Lipetskoe for a long time! Always one or two pieces with a strong smell, if you take an apple or other sliced ​​portions. Four times they pierced and tied in Liretsky, yes, and it is tough!
julia_bb
Girls, where do you buy Miratorg?
Rada-dms
They made scrambled eggs in the room, quite tasty! They had to shoot with a fork wrapped in a piece of paper - they didn't take the spatula with us!
Here is a photo of the process!
The main thing is to pour the eggs so that they do not float away to the part where the holes are located.
Or make a screen of grilled vegetables, and then pour the eggs.

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120
Rada-dms
Quote: julia_bb

Girls, where do you buy Miratorg?
In the Metro store there is always, it seems, in the Globus there is also. Seen before in "Crossroads"
Rada-dms
started using this grill very actively! Just wonderful! The steaks are great! It cannot be compared with a frying pan, even a very good one!
I really like that everything is covered with a lid, it helps to avoid splashes. You can add wine, cider, juice to the bottom pan and add flavor to the meat.
The switch is smooth, allows you to fine-tune the temperature. This is very important, especially when cooking algorithms for the most frequently used dishes are developed. I will continue to test further.
Already fried a whole chicken, forgot to take a picture, pounced and ate! I will repeat!


Steak (striploin) in a tabletop barbecue grill with a lid Steba VG 200 (Rada-dms)

Tabletop BBQ Grill with Cover Steba VG 200 / VG 120
Byaka zakalyaka
The girls fell for such a grill, didn't it disappoint you? Is it worth taking? Or, after 10 preparations, were they pushed into the far corner? Thank you

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