proshka
Sedne, Svetlana, I know about the fact that the temperature is lower for convection ovens. So I do, I reduce it by 20 according to the prescription. The fact is that she bakes meat for a long time, for example. Wings for an hour somewhere, my old mini-oven Delta bakes for 30-35 minutes. French meat in the Delta is 35 minutes, and here it is 1-1.20. And everything is shriveled. Nonsense! The pies were rarely baked in it, they were baked evenly, but the crust is hard, you can knock on it. I think you can find an approach to everything. I just rarely live at home and often there is no one to cook for. I want to try the biscuit, I have never done it there, I have read a lot that it is better not to bake a biscuit with convection, like choux pastry.
By the way, who tried to bake eclairs, profiteroles with convection?
Taia
proshka, I will assume that your oven as a whole is not in order. Or there is another reason. And the convection mode has nothing to do with it.
I bake, fry everything on convection in my oven - it turns out well.
I really like convection, I do not regret the choice.
Crochet
Quote: Taia
I bake, fry everything on convection in my oven - it turns out well.
I really like convection, I do not regret the choice.

PPKS !!!

I only bake lemongrass without convection, everything else is only with her, my dear !!!
notglass
proshka, Inna, I always bake eclairs and profiteroles on two baking trays with convection. It turns out great, there has never been a puncture. I bake biscuits without convection. Sweet yeast pastries, if on two sheets, then with covection, if on one, then without.
proshka
Here, I sinned on convection, but I didn't even think about a possible malfunction. I need to try to measure the temperature with a thermometer, something I didn't guess before, and play with the modes, otherwise I put everything on the "traditional oven" or "pastry oven" mode for baking. But I always followed the instructions, I am a Capricorn, and for me instructions are very important, I read from cover to cover before starting. The samples were mostly meat. After the purchase, I had to drive her every day, but I suffered several setbacks with her and abandoned this business. Now I bought a Steba 28 eco line mini-oven. And I didn't really drive her either, since I live with my mother.
Taia
proshka, my oven does not show the temperature correctly.
At first I also mowed with baked goods. And then I found out this: my oven is lying 20 degrees. That is, instead of 180 degrees, for example, it gives 160. When I began to take this error into account, everything began to work out.
And it seems to me that the story is the same with your oven.
Waist
Girls, in front of this stove I also had a simple CENTURY, but a different model. So the oven there was wonderful, although also with non-disconnected convection, everything baked perfectly evenly and quickly. I had to change it, because it rusted and crumbled: the back wall of the oven was practically rusted, the combs were sprinkled around the edges, I was already afraid that they would fall through

But this oven bakes and dries unevenly. Decrease by 20 * from those indicated in the recipes for conventional ovens. I bought a thermometer specifically for temperature control. If I bake on 2 levels at once, it bakes differently

notglass I baked eclairs yesterday, you can adapt, but how to solve the problem of uneven baking on the right side is very hot
proshka
Taya, everything can be. After all, there is an oven thermometer, and I didn’t think of a foolish head. By my own, more precisely, my mother's Delta, I know that she is lying by 30-40 degrees. But I'm used to Delta and I don't need a thermometer, I can feel it even without it. And in this one you need to check. I just followed the instructions, set it on the indicated level 3 and the time was approximately the size of the piece of meat.I disliked her, and did not want to deal with her more precisely. I'll try and report back. Only who will eat?
proshka
Girls, I am reporting - I set the "pastry oven" mode to 200 ° and the thermometer there. In the instructions, warming up for 15 minutes. After 15 minutes, she squeaked - on a thermometer 140 °. I sit and wait. Set yourself a timer for another 15 minutes, what happens next? 15 minutes passed - 185 °. A total of 30 minutes at 200 ° and the result is 185 °.
I also set a timer for 10 minutes, and the temperature is 230 °. And only after 10 minutes it reached 200 ° and even exceeded 210. And how can I understand it? Set immediately to 230 and preheat for 30 minutes? Someone like? 30 minutes in my opinion is a lot.
Taia
proshka, the behavior of your oven is not clear at all. It warms up for me in less than 10 minutes, somehow I did not time it. And 30 minutes is a lot.
proshka
So it’s not clear, in the instructions for all modes, warming up for 15 minutes, or even 10. After 15 minutes, only 140. This is not normal. And I discovered this after 8-10 years of purchase, we are not talking about a guarantee, of course. I did not live at home and there was no way to drive her. Therefore, everything was shriveled - overdried, it was all from a lack of temperature, and therefore it took so long to cook, unlike a mini-oven. And how should I be? Is this a reason to contact the service? Otherwise they will say - do not worry, all indications are conditional, warm up not for 15 minutes, as indicated in the instructions, but for 30 minutes. What does not correspond - I know it from the mini-ovens, Delta is lying, Steba also has an error, only they warm up for 10 minutes. Electricity bills will be interesting.
Waist
Inna, yes, the bills will be ... But maybe it is so "cold" because it has not yet worked in, maybe if it is used, it will heat up and will correspond to the declared.
proshka
Waist, well, if you count how many times I have used it over the years - 10-15, maybe I even exaggerate. But does the oven really need to "develop", has anyone come across this? Then I would be glad to torture her. And then I look forward to the cost of the visit of the master, possible repairs and electricity bills.
Elena82
Please help me figure it out. I have a fan in a circle in the oven (the instructions say a thermo-fan) and there are upper and lower heating plus a fan (the instructions say the oven works in dough mode). Which one is convection?
I wanted to insert a photo of the modes, I don’t know how
Elena
Elena82, the top and bottom plus fan is convection, and the fan in the circle is defrost.
Elena82
No, I have a separate defrost mode.
Oven: is convection necessary or ...?
Oven: is convection necessary or ...?
These are the modes
Elena
Elena82, and what kind of oven do you have? (brand)
Elena82
I have hansa
Elena
Elena82, figured out the oven? It turns out that these two modes are with convection. The "circle fan" has the advantage that Reducing heating time
oven and the exclusion of the stage of its pre-
cooking heating,
 Ability to bake for two workers
levels at the same time,
 Reducing the leakage of fat and juices
from meat dishes, which better preserves
their taste
 Reducing dirt on the
hovers
Elena82
And second?
Elena
Elena82,
use the oven
Elena82
Thank you. Now I will.
Bijou
Quote: Elena82

No, I have a separate defrost mode.
Oven: is convection necessary or ...?
These are the modes
I wonder if all three heaters in the picture are off, then what does it warm up with ??
Some kind of stupidity. Or from me, or from the manufacturer.
Elena82
As I understand it, this is a typo, I myself first fell into a stupor

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