ded_pihto
Thank you all, I'll start answering.
Maybe I'm wrong, and naturally someone will dispute me, but the choice of a mini-stove for me was a deliberate choice.
Our family got so involved that my wife cooks for "every day", and I cook all sorts of "sweets and cookies". It's not that I would pretend to be a chef, it's just that my wife has absolutely no time for this, with the child school-lessons-pool-section and so on 6 days a week. I have a freer essesseno schedule, so I try to pamper my family with what I get in my hands, but I don't like pies that were made a week ago in a quantity of 100-200 pieces, like warmed two-day cutlets, like cold barbecue, like yesterday's warm beer. I for a single meal: cooked - ate. Let it take a little longer. I'm tired of the oven at home, that the baking sheet is fried, that the pan, I'm tired of the oven at my mother's, the top is on fire, the bottom is damp, at the mother-in-law's more or less, but all the same, my hemorrhoids are present. And we don't need such volumes, we have 8 pies at a time - a lot. That's why I bought it))) I hope I explained it clearly
I am for small volumes)))

P.S. In general, Bork is certainly on top! it makes a pleasant technique, expensive, but of high quality.
P.S.S I'm waiting here for a chicken, next to a cat Bagel ... also waiting)))
alenka_volga
girls help dear! you need a stove so that a goose of 4-5 kg ​​fits! I'm leaning towards Redmond 5290 for 52L, who has it? what else can you advise?
alenka_volga
Quote: Oca

Here we are, here. The most complete collection of descriptions of models was here The girls are silent, because you buy yourself mostly mini-ovens that you can carry in your purse. Or someone who has a large oven in a floor stove bakes disgustingly. By the way, what prevents to buy electric stove whole? Or an inline.
I have a Panasonic inverter, when I bought an apartment in the kitchen, I had the opportunity to make a separate pantry, where all my devices are on the shelves, and there is only a built-in panel in the kitchen, under it there are drawers. tiak here, in Panas 27 or 29 liters nifiga goose that does not fit !!!! and buying an oven - meaning? a good one costs at least 15,000, but a goose and that a large electrical cabinet thread is the thing!
Oca
Quote: alenka_volga

I have a Panasonic inverter, when I bought an apartment in the kitchen, I had the opportunity to make a separate pantry, where all my devices are on the shelves, and there is only a built-in panel in the kitchen, under it there are drawers.
Drawers are good, I'm all for it! Explain, please, what is called an "inverter" on the forum? I, as an engineer, do not understand (I also do not understand why a computer is called a processor)
We are waiting for news from your kitchen
Lagri
Happy New Year!!!
Tabletop ovens, stoves ...
I really wanted to buy an oven with a wide range of functions for a long time. I considered several options, but settled on this one. I wanted to cook pizza in it (to give up the desire for a pizza oven), well, on little things: muffins, pies, pies, defrost something and warm something up. I think just right. Maybe there are owners of such a mini-stove, please respond. And she also removed the microwave (something in our family did not like microwaves), it stands like a cabinet and no one wants to use it. I will test it tomorrow. Scary))). I read that due to inexperience, you can fry and not fry)))
Lagri
And here is my first pizza:
Tabletop ovens, stoves ...
The edges were a little fried, but I set the temperature to 220 degrees according to the instructions, but then I turned it down. As long as I like the stove!
Vilapo
Quote: sweetka

aha, if only everything were so easy. I immediately climbed into the guarantee. but there are only the stamp and the signature of the store. and the column "model" is pristine :) on the box during a cursory examination, too, nothing was found. Wait I will try to investigate it more thoroughly.
Look under the bottom of the oven, I have a tag glued to my right leg
Lagri
And on my back wall at the bottom on the right side.
Lagri
I understood, but in this mini-oven completely different temperatures must be set and the time too, because somehow it bakes differently in it, it seems to me so. Bread was baked, but less than 500 gr. both according to the recommendations, so at 200 degrees in 15 minutes it became fried, and after 20 minutes something dried out and harsh, now it leaves in the bag. Maybe 15 minutes was enough. And it stuck to the baking sheet, although I greased it with pods. oil, as written in the instructions. And one more thing: maybe you need to bake bread without convection?
sweetka
hmm ... I prefer convection. I still have mikruha with a grill and convection, so on the grill everything dries up into trash. and bakes on convection longer than in a gas oven, but evenly. to the oven, like to any new device, you need to get used to it. experience as gritsa, son of difficult mistakes. but we are all paradoxical friends here!
a lot depends on the size of the baking too. I haven't baked bread in my own bread yet, but I am glad that you can see everything in it. so the process can be controlled.
sweetka
I was making mad cakes. so on the upper level it was a little bit, and on the lower one they bake longer than the author of the recipe. so the delka and I are still looking only at each other. and grandfather frost, by the way, complained that to get a normal electric oven in our vegetable garden the city turned out to be a whole problem! and this is the best that the local has to offer auto industry household appliances market. and still really want to try kuru on a twist.
Vilapo
Quote: Lagri

I understood, but in this mini-oven completely different temperatures must be set and the time too, because somehow it bakes differently in it, it seems to me so. Bread was baked, but less than 500 gr. both according to the recommendations, so at 200 degrees in 15 minutes it became fried, and after 20 minutes something dried out and harsh, now it leaves in the bag. Maybe 15 minutes was enough. And it stuck to the baking sheet, although I greased it with pods. oil, as written in the instructions. And one more thing: maybe you need to bake bread without convection?
I baked this bread in the oven at 200 degrees. with convection Tabletop ovens, stoves ..., and here are the buns Tabletop ovens, stoves ...... Having bought this oven, I immediately started to bake in it, because my gas oven was foolish. It was later that I bought a "stone" life became more fun, I bake something in gas, something in electric
Lagri
Quote: Vilapo

I baked this bread in the oven at 200 degrees. with convection Tabletop ovens, stoves ..., and here are the buns Tabletop ovens, stoves ...... Having bought this oven, I immediately started to bake in it, because my gas oven was foolish. It was later that I bought a "stone" life became more fun, I bake something in gas, something in electric
Bread probably baked in an aluminum form? Nice and I think delicious! Doesn't dry bread turn out? The most important thing is not to cough up, probably, right? And buns Now is the time to learn how to display correctly.
Vilapo
The mold is not aluminum, but with a Fissman coating, it does not work dry
sweetka
Well this is some kind of uniform disgrace if the twist turns out to be exclusively unnecessary! Grandfather Frost was especially happy with her. and I absolutely agree with Vilapo - different devices for different purposes. if I need to bake a dozen buns, then do not drive the same gas (which is also slightly silly). Well, what a thread of an animal like nutria, I just physically will not push into a mini-oven.
Damn, go get the chicken now. I'm just all nervous :)))
Lagri
So tomorrow next in line - buns))) I actually took the oven for baking pizza, a small amount of pastries and muffins, cookies. And I don't want to soil it with meat. I have a very good gas oven and airfryer))
sweetka
By the way, a wonderful question has also ripened: how does this eccentricity get along with our tension? It's just that on cold winter evenings my micra can't even heat up one plate! the record was 17 minutes and the plate was barely warm! as you understand, with such tension, there can be no question of frying or baking. I would like to know how this pechura copes.
Vilapo
Quote: Lagri

So tomorrow next in line - buns))) I actually took the oven for baking pizza, a small amount of pastries and muffins, cookies. And I don't want to soil it with meat. I have a very good gas oven and airfryer))
Great for a small amount of pastries, and even hot sandwiches in the morning for coffee are great (by the way, with the bread that I showed you) !!!!
Vilapo
Quote: sweetka

By the way, a wonderful question has also ripened: how does this eccentricity get along with our tension? It's just that on cold winter evenings my micra can't even heat up one plate! the record was 17 minutes and the plate was barely warm! as you understand, with such tension, there can be no question of frying or baking. I would like to know how this pechura copes.
The light in my Crimea is a different oven, in the summer such tension goes to the network due to air conditioning, the oven works perfectly
Lilyanna
BORK W500. A small report for a month: I'm falling in love with my oven more and more))) and it's mutual! I test it both in the tail and in the mane, and so and so, and she does everything perfectly, "the Bavarian shank" turned out to be beyond praise, soft and fried, "French meat" is the very thing, juicy and soft, "sausages in nature . the shell "did not burst on the grill," rye gingerbread "was baked as I like, did not burn, did not dry out)))" smart cake "is also perfect, bread tastes better than in a bread maker, and so everything that I do not try, everything works out) my task is only to put the product and set either the program or the temperature and time, and she herself somehow adjusts, at the expense of some (I did not quite understand) intellectual system. in general, the oven is class! the only thing that there is no backlight ... this is the only minus found so far. And then for the new year I was making a cake from shortcrust pastry, so I came up with such an idea (and successfully realized) made the sides of the cake and a partition in the middle, put the filling of their frozen raspberries with starch and sugar on one half, and cottage cheese with apples on the other, and on top a crumb of dough. baked and it turned out two in one, on the one hand you cut off a piece with raspberries, and on the other, an apple))) now I will always do this) and next time I will take a picture)))
Omela
Both are two. Throw away the thermometer and start experimenting with adjusting to your oven. Your volume is small, it will heat up and fry. And write down what you baked, on what temperature (in the oven) and how long. In a week you will know what and how.
Vilapo
Quote: sweetka

hmm ... interesting movie ... I'm baking Omelkin's Christmas carving now. and take it into the oven and put the oven thermometer. and so on it the temperature barely reaches 140, but on the oven it has already turned up to 170! well, which of them is lying?
So the mistletoe gingerbread must be baked at 150. I did not have any suspicions of improper operation of the oven, and I do not have a thermometer, I do not need
Lagri
For some reason, the upper ten was somehow completely burnt in 4 days of work, and the lower one was as good as new.
Tabletop ovens, stoves ...Tabletop ovens, stoves ...
Is it like that for everyone, or am I doing something wrong? Today I just drew attention to this.
sweetka
already went and looked. mnu so far everything is the same
lena-lena
I myself am very tormented when I need to buy something from the equipment, I look through a bunch of information, so maybe my review of ROLSEN 3025 will make life easier for someone, because when I was looking, there was practically nothing for this oven. Moreover, they usually leave a review only if they are unhappy, and if everything is good, then why write? I took it for my brother, ordered it blindly in the Moscow online store, then my relatives passed it on by train, because we can't find it. In the end, all the complexity was justified with interest. We were afraid that it would be too small - nothing of the kind - a hefty chicken fits in without problems, pizza can be cooked on two levels. The first time they baked a whole chicken, so I have never eaten such a chicken in my life! (And this is not an exaggeration, I can throw off the pictures later if anyone is interested.) Even the breast melts in my mouth. Although I marinated it for two hours. Then they cooked the fish. pizza, everything is super! They didn't bake the rolls, but I think there shouldn't be any problems.Honestly, I am a little offended - not long before my brother, I bought an expensive built-in Siemens with a bunch of bells and whistles, so my chicken didn't even lie close to this one, although I usually marinate it for at least a day. Now we will make repairs to mom, I will order the same for her. In general, if the installation is not essential, I highly recommend it. I give a 5 out of 5 for the price, size and quality of the ready meals. Yes, we have been using it for almost a year, until tfu-pah-pah (this is me for the fact that China)
lena-lena
Yes, and to talk about cleaning, I hesitated to "wedge" my easy wedge on Siemens, and even this little brother, who does not have a special love for cleanliness, keeps in perfect order. In short, no minus has been found yet.
tanhik
And now I put a chicken on a spit down on a baking sheet of potatoes with sour cream, it should turn out beauty, I only do the chicken for the first time while they planted it, until they tied it up ... after 10 minutes they got it tied up it still somehow turns unevenly, well, I think it will be cooked
Lagri
Quote: sweetka

hmm ... an interesting movie ... I'm baking Omelkin's Christmas carving now. and put an oven thermometer in the oven. so on it the temperature barely reaches 140, but on the oven it has already turned up to 170! well, which of them is lying?
Today I bought a specially designed thermometer for the oven, put it in the oven near the window and measured the temperature: set it to 200 degrees, waited 10 minutes, but the thermometer showed only 180; then I put 220, but showed 200. But, of course, I bake according to the recommendations from the instructions, I write down my work, that is, what and how I baked and use it.
Lagri
Today I baked muffins, set the temperature according to the recipe and the time. I didn't bother with the thermometer anymore. Everything was baked perfectly.
Tabletop ovens, stoves ...Tabletop ovens, stoves ...
The main thing is baking and baking. I will not check any more. My stove is super!
fronya40
Girls, but who has the Elbee Clara / 15202 Electric Oven? just looked at the price. set of functions as in DELONGI. Directly interested
Oca
Quote: fronya40

Electric oven Elbee Clara / 15202
In my opinion, she is a beauty, even with convection. But it is not clear what "4 heating methods" are, whether there is a light bulb inside (probably not). True, for such a penny, I'm ready to buy a second stove - just a small 18-liter
fronya40
so I had a clouding of mind in front of NG and I bought a DRY COOKER frying pan, 200 UAH, it would be better if this Elby for 328. although it may not be delongues, but there are more functions. I forgot how to cook without a timer .. I forget ...
Lagri
Tan, yes, all the stoves are good, if only there was a complete set of functions: lower heating element, upper (grill), lower + upper, lower + upper + convection, well, defrosting, you can also spit. Well, if the temperature is from zero, then you can stand the dough for 30 degrees. And the selected Elby has stainless steel heating elements? I watched the cut on the internet, so it seems to her. Good too. A Ukrainian manufacturer, it seems. All stoves must have timers, otherwise how does the stove turn off. You also need a backlight, of course, otherwise some with a flashlight are looking out for everything.
tanhik
I have Vimar 5930, I suffered for a long time, but in Ukraine I could not find a better one. delongues are only small, but I need to replace the oven completely, and Saturns are somehow primitive. In principle, I am satisfied, but I have nothing to compare with! there are several drawbacks - the thermostat is from 100 to 250 degrees, it is inconvenient to turn the dough on for 2 minutes and off, the door does not fit snugly (gaps of 2-3 mm), the pies at the wall are fried faster (I turn the baking sheet), the top generally burns out quickly, I have to play with shadows , I haven't picked it up so optimally yet, I did it, I don't know how to fix it correctly - it rolled over and the back burned faster - I had to stop the spit and bake the breast. the walls did not splash !!!, and what got dirty was rubbed with an ordinary rag - there was some kind of coating (I did not believe in it) voluminous, but it became well under the kitchen table. In an old gas oven, I never got such tender baked goods with a crispy but thin crust, even my husband, who does not like baking, said that this was my best purchase! (I love household appliances)
In general, I do not know whether everyone adapts to their own, or there are roasters without a hassle, but for lack of a better gas one cannot be compared to it!
Lagri
I have a very good gas oven, but this mini-oven just makes me happy that everything is so fast and clean with it. You want to bake something quickly (muffins, cookies, pizza, etc.), so it helps out great.
Quote: tanhik

the door does not fit snugly (gaps of 2-3mm)
And I have a snug fit and double glass at the door for better thermal insulation. In general, I am so happy that I bought this particular stove (Delonghi EO 1490 W) and took it for 14 liters, too, on purpose, I did not need a large volume. Although everyone has their own stove - the best, I know for sure.
Lagri
Quote: fronya40

Masha! well, you're just a temptress! I read everything, I read .. I choke on saliva. Here's a buy.
Tanya, well, if the thing is really worthy, then what not to buy. Now, after this purchase, I don't really need a cupcake and sandwich maker, although sometimes they can be used, but not so often. Cupcakes and hot sandwiches in a mini oven are much tastier, in my opinion.
Tonight, in 20 minutes, I baked such delicious muffins with currants in my oven and no trouble.
Tabletop ovens, stoves ...
Vidocq is really not very good, but tasty. I took the currants out of the freezer a bit early and could not drown them in the dough, the dough was not very liquid. But what to talk about - they have long been snoozed, licking their lips.
Quote: Oca

Is there willpower? It can be checked in the deviceaholic club (already part 7) Club of fans of pipel and gravitsap "Abashdi to buy!" Only then do not say that it was I who infected you with "Wishlist"
Yes, there is something more about plates than about devices, for now. Previously, Temka was about devices, I really love that.
*-Irina-*
Girls, good evening! I'm new to the forum. I want to share my joy. Before NG, they brought me a mini-oven DeLonghi EO 3275, so take them into your ranks. The choice was made thanks to you. There is little information on the internet about mini-ovens (more advertising), but I wanted to read the reviews of specific owners. Probably read this Temko two times. I wanted a solid, voluminous, well, mini-oven with all sorts of bells and whistles. We are somehow not friends with our gas oven, but we really want to pamper our household with various buns-pies. I considered DeLonghi EOB 2071 and BORKs, but they have a small volume. Well, what I want to say about my beauty: made soundly (I love high-quality equipment) for 5+, lovely pies (such delicious treats, the top is ruddy, the bottom is NOT BURNED (as before in gas), pizza, boiled pork, chicken, julienne in tartlets, potatoes stew, hot sandwiches ..... everything is just a sight for sore eyes. A fly in the ointment - no instruction, like a children's coloring, everything is in pictures.
sweetka
I'm trying to master meringue technology here. Yesterday it turned out to beat the whites well, but while I was beating, I was warming up the oven. I stood at 160 degrees for 40 minutes. After 20, I can smell a delicious omelet in the kitchen. I look in - and there are so brown poop circles instead of meringues. No, it was delicious, but not very aesthetically pleasing. I forgot to switch to convection, this whole miracle happened on the frying mode with two tendes. In short, dancing with a tambourine at the stove continues.
Vilapo
Quote: sweetka

So I’m talking about that: now I’ll figure out what kind of pintirature to put on my new oven. Bo was a good omelette.
Bet on division 100 *, second level, 3 proteins, a glass of sugar, a couple of drops of lemon juice
sweetka
I'll sit again torment eggs beat the whites. Is it better to deposit the mass with a spoon or a bag?
Vilapo
Quote: sweetka

I'll sit again torment eggs beat the whites. Is it better to deposit the mass with a spoon or a bag?
Do you know how to beat correctly? Well, in general, of course, it's better in a package
sweetka
Quote: Vilapo

Do you know how to beat correctly? Well, in general, of course, it's better in a package
I already know. I with questions about the correct whipping, it seems, have left in a lot of topics. I tried it with a bag yesterday, but it seemed to me that this way I rub a lot with my hands.
now, by the way, the question of whipping the squirrels cold on ice or warm in a water bath is of interest.I want to understand the biochemistry of the process, but have not yet found the answer.
Rita
I whisk the cold ones.
Quote: sweetka

... Bo was a good omelette.
Schaub did not shtynyalo, add a teaspoon of vanilla sugar.
Lagri
I also read that you need to add a little salt to the proteins so that they beat better. I myself continue to explore my oven. She has no price. I think, how did you not think to buy it before?
fronya40
I mastered cream technology at the weekend WET WITHOUT... Decorating the cake. There are many left. I laid it out with a spoon and baked it in the Airfryer at a temperature of 150 degrees for about 20 minutes, it turned out just magically. When I saw that they were so rosy, I turned it off. Try it too.
I really want a mini stove now. But while there are still many wishlist. But now I know what I will buy next. time. But to be honest, I want Delongy, and I like Elby for the price. But the quality is also a good thing ..... Although I have an ice cream maker Elby, very happy.
fronya40
Quote: Lagri

When you buy a stove, some Wishlist may disappear by themselves if they are not already purchased. Now, if I had bought a mini-oven six months ago, then I might not have bought a cupcake and sandwich maker. And I don’t know why I bought the donut maker, it’s been in the locker for a long time. I'll give my sister, let her play now.
it is right. I have "Wishlist" of another plan of the CTS, while I will refrain from shopping
annykashu
I bought a Rolsen KW 3025 black stove. I saw it on your forum, many people bought it)

annykashu
Hello! I bought a Rolsen KW 3025 black stove. Here I am experiencing, embarrassing - a strong hum, and ticking from the timer, the stove is already very loud. But we are still undergoing repairs, maybe even acoustics ... Although microwaves are not quieter, they just usually turn on for a couple of minutes, and the stove for a long time. Do not tell me, you have it, too, so buzzing, is this normal?
Nika1118
Good evening everyone!

Girls, I read this topic. I ordered a stove Luxell LX 3540 /
The question is very scary, what is without convection? I bake very rarely, I mainly make meat dishes.
I read and read about convection, but I still did not understand, will it be normal for meat to bake, with a crust?
Or refuse delivery before it's too late.
Omela
Nika1118 , welcome to the forum! All my life I have had a large oven without convection. And in the country now, too. Fine and baking and everything else !! Convection is a nice addition, but you can do without it.

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