Gemlux convection ovens

[Ira]

Ira, took a mold for baguettes on ozone. 190 rubles cost and delivery is free.

[Irish]

Irish, looked at Ozone - the cheapest form 219 r. (for 2 baguettes), delivery to my city by courier 576, mail 318 ...

[Ritushka]

A Ritushka our croissants tempts Here are some beauties:

Today I finally decided to try convection for the first time. Usually my croissants deflated for some reason. Moreover, my daughter began to complain about the same problem, to whom my Shteba left. Tasty, soft, but not tall, but somewhat flattened.
Everything is fine today. Solved found

[Olga from Voronezh]

I also decided to bake baguettes. Large size started

For lack of a baking sheet, I used the experience Olga from Voronezh
Until there was a baguette holder, I put it between the folds of a silicone mat, put something on the sides of the latter to limit it (rectangular shapes, for example), and grab the edges along the length with clothespins. A rug on a baking sheet, then I removed the clothespins, pushed the rug a little before baking and put it in the oven on the same sheet and rug.
from topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123685.0

Ir, chic baguettes and without a form turned out. With the convention of baking?

Irishik, the baguettes are absolutely wonderful !!! Wonderful baguettes!
And what is the recipe for, Ira?
I don't bake them just because they get stale quickly. They are not eaten immediately, and then they have to start up on crackers.

[Irish]

With the convention of baking?

Irish, without convection, lower level, temp. 180-200, 25 min. (this is all very relative, since the voltage is not always the same).

And what is the recipe

Ritun, the recipe "from a lantern", but observing the proportions and behavior of my flour: 500 g of flour (general purpose, Tikhoretskaya), 300 g of homemade milk (they bring us, I don't know the fat content), 1.5 tsp. yeast, 1 tsp salt, 2 tsp. Sahara. I kneaded, covered, went to wash the stove. After half an hour or 20 minutes, I melted 40 g (approximately) of butter, kneaded (well, not with handles, - with a combine), about another tablespoon of vegetable oil. l. flopped, about 10 minutes the oil intervened. In the oven for proofing for 60 minutes. Then she divided it in half and rested on the table for another 15 minutes. But the dough turned out to be very good, very soft in baguettes. As for getting stale - I don't know, my husband came home from work, with tea - half a baton of jam, and tomorrow he will take to work and there will be nothing to stale ...

Oh, girls, they completely deprived of peace ... The staff bakes well, but it is small, and the baking sheet is non-standard ... I want 65 liters confused only by the bulge on the baking sheet, does not interfere with baking

[Smile]

Smile, Katyusha, I have 45 liters, also a bulge on the baking sheet, but it is only 3 millimeters and around the edge. Does not interfere with baking. And when it comes to eating, no one turns or inspects the bottom of the pies! I also bought a flat low baking sheet, I bake pizza on it, for example. You can prepare a biscuit roll. Like this (my dear one lies below)

I put it on the bars. And I bought it - I accidentally saw it in a shop with gas equipment, this is most likely for the Brest or Hephaestus stove - they themselves do not know.
About Gemluksochka 65 l hostess theme Allochka tell, - she has such a sweetheart.

In my gas stove MORA, it bakes such a baking sheet 50 cm smartly, no worse than electric. Now my son is in the apartment and the door is removed.

Well, this is me for the fact that you can adapt anything!



Hurrah! I learned how to make spikelet baguettes!


The dough and baking mode is the same as yesterday. I made only one baguette with garlic, the other with cheese.What a scent all over the house! In general, it is my own fault that my husband is such a glutton!



I walk, dying from the aroma, still hot ...

[Smile]

I want 65 liters

I understand and support
Of all my expectations, only one did not come true. There will be no equally uniform browning when baking on two levels at once (without rearrangements), even with convection. So it is not in stationary ovens, and with central airflow. Especially to those familiar with ovens from different companies I went to rummage (to experiment). In Gemluksochka exactly the same result. But I wanted to dream In the rest -

bulge on the baking sheet, does not interfere with baking

Doesn't bother me at all. The groove along the edge of the baking sheet is 4.5 cm wide and 0.3 mm high. Just a rim for a pie Of course, a baking sheet with a flat bottom would be more functional. But this is not particularly annoying. I cut out a silicone mat to the size of the baking sheet and bake on it. For rolls, I am looking for a baking sheet of the most suitable size. So far I have found +/- at Tescoma, but I will still look. Although it can be done with a rug and on a "native" roll. I'll have to try.
Smile, Katyusha, you can bravely dare
And we baked cookies:


And again c / c (50%) baguettes:

She also continued the experiment with a double foil mold for baguettes:




Preparation for a sandwich to her husband

In general, "invented the wheel" Irochka temku
I found where they already ride a bike. I'll try to make loaves with a silicone mat.

Irushka, and I come to life, looking at Your luxurious spikelets, ruddy bars and magnificent pastries Delight

[Marysya27]

Marysya27, Allochka,thank you very much, yes, I'm on two levels and I'm not going to bake, because when rearranging the door opens, the temperature drops, respectively, the baking time lengthens ... I'm used to one, but I want more to fit on it, but about the rolls I , somehow, I didn't think ... I'll think about the main thing then that there was a stove that meets the requirements ... it remains to wait just a little ...
Yes, is a silicone mat necessary, or is there enough baking paper, siliconized and regular parchment?

enough baking paper

It's just more convenient for me with a rug in most cases.

it remains to wait quite a bit ...

then we will wait

[Allusya]

or enough baking paper

I think that baking paper tends to repeat the shape of the baking sheet, but a silicone mat, if it is thick enough, will smooth it.

I'll try to make loaves using a silicone mat

Allusya, try it! I liked it, this rug is flexible, it allows me to adjust to the size of the workpiece - to make it narrower or wider, and after proofing, I completely straighten it and put it in the oven, the dough withstands it, does not blur. The only thing is dancing with tambourines to strengthen the edges along the length of the baguette (especially for such pigs as mine! You need to move on to minimalism)
All, 2 questions: 1) what kind of dough in the cookies - so airy and tenderly layered, 2) do you make baguettes with sourdough or ordinary yeast? - the crumb is very beautiful, nostril!

temku
found

and when I found her, I thought that you got your knowledge from there in replacing specials. baking sheet!

[Allochka,]

with a rug in most cases is more comfortable

I take on faith Allochka, and what working size at the baking sheet I will see in my hamster stocks

[Allusechka]

luxurious spikelets

Allusechka, so it's your masterpieces that push me to perform feats!

[Smile]

Smile, Catherine, the working size at the baking sheet is 43cm × 39cm. I cut a mat of the same size from loose (flexible) silicone. It lays down just along the bottom contour.

The rug is more convenient for me because:
cut it out once and use it calmly;
you do not need to lubricate with anything;
the dough does not adhere to the rug as tenaciously as to paper. For example, I laid out the dough blanks on pies in order to navigate the amount or lack of free space on the table.It is easier to remove the blank from the mat than from paper; it is more convenient to remove or move the already formed product slightly over the surface, prying it from below with a silicone spatula;
something is being baked on one rug, on the other (on the wire rack) we are preparing the second batch. If you need to quickly, then the cooked was pulled from the baking sheet, and the formed one was pulled on the rug. Much more convenient than paper. Although you can bake and put in the version just a rug on the wire rack.
In this combination too, as I wrote Irochka

I think that baking paper tends to repeat the shape of the baking sheet, but a silicone mat, if it is thick enough, will smooth it.

I thought that you learned from there

Ira, I did not know about that topic. Once I met the version with cut cans in themes about hp with baguette holders. And with foil and silicone rugs. Therefore, I tried to be smart and trick with foil. With a silicone rug, you need to try, because so far it does not seem like "stiffness" to give the middle edge with two clothespins. It seems that more of them are needed

All, 2 questions:

Ira, two answers.
By cookies. I need one more recipe. Curd dough, but with "frills".
By baguettes

I make it with leaven and yeast. This week, I haven't calculated a little with the sourdoughs. New ones are displayed. Therefore, the last baguettes are just by leaps and bounds.
I take 100g of water + 4g of fresh yeast + 100g of flour. I mix. Cover with foil, leave for 4-6 hours or overnight. Then I subtract 100 g of water and 100 g of flour from the recipe. I no longer add yeast.
These are prescription:

Whole Wheat 50:50 Bread and Pizza Dough (Peter Reinhart) (Anise)

Only I did not leave for a day. I immediately made a batch in hp, raising min. 40, knead, rise for 30 minutes. I wet my fingers in rast. oil. I grease the mat too. I divide the dough into 110-112g pieces. And I form (also with palms oiled with vegetable oil). Parted under the film until doubled. I bake at max. preheated oven for 15-20 minutes.
Sometimes I bake and just according to the recipe with yeast. The main thing is not to hammer the dough with flour; so that it is not dense (tight) or liquid; was well kneaded and distant (fermented).

[All]

Today I don’t bake baguettes, so I’ll just show you the design.

White corners - this is my husband made from waste of window production I assemble the structure on a baking sheet. I also secure the corners with something heavy (such as rectangular bread molds). After proofing, I make cuts, disassemble the structure, stretch the rug, and the dough endures all this! But I designed this for two baguettes. Next time I want to divide the same dough into 4 parts (I gradually reduce the size of the baguettes), I will have to think - probably put it across the rug. In general, we solve problems as they come!

how to "stiffen" the middle rib with two clothespins. It seems that more of them are needed

no, two are enough and better like that - ordinary ones fly off due to the elasticity of the rug. After about 10 minutes, I remove them altogether, everything is kept by the dough.
All, well, something like that ... Maybe you can think of something else!

[Irinka]

Irinka, I will embody Should be convenient for different size baguettes

And in Romochkin add a subject, please. So clear and understandable

[Allus]

Curd dough, but with "freaks"

Allus, intrigued! Spread it out, otherwise I have 2 kg of cottage cheese waiting in the freezer!

And add the topic to Romochkin

Added!
And what can you hear from the shape of the bagels?

[Ira,]

Ira, dear, you clarified that the bagels with details. There are still some nuances. How will I do it - You are the first, maybe even in the drug. I remember. With curd dough for 2 recipes, even nafotano. I will try very hard to find time
And thanks for adding Admin to this topic.

[Allochka]

Allochka, then you have a string of baguettes, now they have flooded my jamb. I baked pita every other day, then pies with pies. Well, soooo I like my oven, that I want and want to bake and bake in it, I just can't get enough of it! (in the background there are breads on the railway)

In terms of the test and the regime, everything is the same, only first 2 baguettes, now 4! (from the same amount of test) How much will it be next time?

We welcome and celebrate the Champion of baguette business and the genius of design thought Molodchinka! And what a scope! And the variety

You are smart with a stove

And today, the stove has come to me ... beautiful ... there was no time in the daytime, but now I put the fish in it, my daughter insisted on her favorite product

[Smile]

Smile, Katyusha, Congratulations! Took 65 liters? Always keep your camera close at hand!

[Smile]

Smile, Katyushahow nice and joyful

... beautiful ...

That's exactly the same thought when I unpacked mine
Luboff is ...
Delicious trials

Thank you, girls, for sharing the joy in no way with the stationary ones, that's why I went the other way ... the right one ... I took 2265, as I wanted ... Shtebu - in a box and for conservation
I won't be able to hold the camera for a long time, alas, post-traumatic neuropathy (with plaster in the trauma, which I could not)) be treated for a very long time ... a pleasant bonus - a whole right one, but now I am intensively preparing roses for wintering, and there are a lot of them ... in second place, after treatment ... Gemlukschka is already moving down to third
The fish turned out very tasty yesterday, I took the recipe from the forum (mullet with tomatoes and onions, baked in foil), but my daughter did not listen carefully and cut it into pieces, now she made sure that a whole one fits on a baking sheet, it will be possible to dry the top, drain the liquid - a lot of it was formed, as in the recipe and warned
Now I want to try baking ...

[Katyusha]

The fish turned out very tasty yesterday,

Katyusha, it's very good that the fish turned out right. This is the first step and the second:

Now I want to try pastries ...

Then the soul will finally calm down, "fall into place", from the state of "freeze" it will pass into the state of "wither away" (everything is in order) and will be filled with calmness and joy for new steps. I hold my fists for good baking

to be treated for a very long time ..

intensively preparing roses for wintering

It's too bad that such an injury ... EVERYTHING WILL BE WELL! Time will pass imperceptibly, winter will come - there will be almost no work on the street, all sores will pass! And then you will win back!

[Marysya27]

Marysya27, the soul rejoices and sings, everything is in order with her, this is with the limbs of the problem The easiest way out: there is always (for every fireman) purchased puff pastry in the freezer, and grate cheese is not a problem ... you can also chop a boiled egg there, and it will turn out ... khachapuri
Swan-Seagull, Irina,I am in a hurry to make it to the garden before the rains began, we have promised them from Tuesday, we have to adjust ... I would have had time earlier, but ... I went to the clinic, as I went to work, for a month and a half and there are no results yet ... they will appear a little later, as was the case with the treatment of heel spurs with a laser

Cheers cheers!!! We took our stove yesterday! Now the first tests are underway! Grilling chicken!



She's so cool! This stove! Love the electronic switches! Bought very profitable! 8730 p. It turned out with a 5% discount when paying online. Initially, I wanted to order in another online store, where I could pay 1000 rubles in thank you bonuses. But there they ended!
I chose for a very long time, I consulted here. We cannot buy a large built-in oven yet, because we bought a new apartment, there are plenty of other expenses! And this model has all those functions that are only in expensive ovens (defrosting, fermentation, grilling and convection). It is not yet known if I want a large oven now. I plan to use this for 5 years, but we'll see. So girls, I'm with you now!

[Oliya2107]

Oliya2107, and in which store did you buy? The price is very nice!

[Katyusha]

Katyusha, I wish you a speedy recovery And the stove to serve as one of the motives for its achievement
Yesterday I baked baguettes again with c / z flour and sourdough. I also tried to play with molding on a rug, following the example Irinki

These are from the forms from xn. Blank 110g:



And these, formed on a rug, 210g each in a blank:


For comparison:

I tried to bake on 2 levels, rearranged. Large from the bottom first.

Oliya2107, Olenka, urrra !!! We are gladly welcome, the appearance of another hostess Gemlukschka is pleasant. How beautiful she is And she has become beautiful, and with a chicken looks so soulful.

[Oliya2107]

Oliya2107, and in which store did you buy? The price is very nice!

I ordered Mvideo in the online store, and took it at the nearest retail store.

And it became beautiful, and with a chicken it looks so soulful All "glows" from the realization of its need

We bought a cabinet for the hob and built-in oven in Leroy Merlin, and the stove fit perfectly on the shelf in it! there is also a drawer for pots under it, you just need to buy a facade

I looked at the dimensions of the stove, np 60 and 45 liters, they are the same. Can't it be like that?

[mowgli]

mowgli, Natalia, on the manufacturer's website:

🔗

For 45L:
Overall dimensions 587х410х363 mm
For 65L:
Overall dimensions 637x443x391 mm

[Oliya2107]

Oliya2107, congratulations on your purchase! Explosion of delight!

Grilling chicken!

I was probably already late, and they ate the whole chicken ...

I tried to play with the molding on the rug

Allochka, So how? And today I "played" with proofing on towels. Not bad, only the cuts did not work out, I made a different dough, stretched for the blade. You need to find a good towel.

Baked a triple bread

cottage cheese dough cookies

Help yourself!

Thank you. Otherwise, the mvileo site has the same dimensions and I was very surprised

[Swan-Seagull]

Swan-Seagull, Irochka, everything is soooooooo beautiful And the baguettes are pretty With carryover?
And airy bread, and wave cookies are so delicate
Forming with a rug is quite even For rolls and loaves. Of course, the result is not very similar to baguettes. And the bars -
mowgli, Natalia,

With transfer?

Aha, with the transfer! I used whatever came to hand: a large flat aluminum baking sheet from the stats. ovens, - put a baguette on it and transferred it to a small flat baking sheet. In general, not bad for the first time. You just need to find a good thick long towel and something with which to pry baguettes.

Forming with a rug is quite even. For rolls and loaves. Of course, the result is not very similar to baguettes.

wow, but between the folds of the towels it looks more like a baguette! It is hard to see in the photo, there are just short "combs" of folds, and the towel is soft, albeit linen. When I was shifting, the baguettes were even! folds do not deform their shape and they do not need to be pinched or fixed.

[Oliya2107]

Oliya2107, what model do you have? Is the oven getting too hot? I really want to buy a stove, but there are doubts that it will not be possible to put it in a niche because of the heating of the walls, and there is nowhere else to put it. I have a place for a built-in oven in my headset, there is no way to buy a full-size one, after your feedback, it caught fire directly to the oven of this manufacturer, but it only holds that there is no place for open placement. Please share your experience, opinion, is it possible to constantly use it in the closet?

[IrVas]

For IrVas Hello Irina, I have a 1538 Lux. They were matched to the size of the cabinet, at first I thought about the model for 45 liters, but by its external dimensions it would not fit into the cabinet. We measured it and decided that this model is the best. There is free space on the sides of the oven and on top for air circulation (you can see it in the photo). The husband did not even bother to put the back wall near the closet, so the air walks there too. Yesterday I used it for the first time and, to celebrate, forgot to check if the cabinet walls are warming up. Now, only on the weekend I can test this moment. The oven door handle was slightly warm, I think the cabinet walls were the same. Then I will write to you.

[Oliya2107]

Oliya2107, Thank you so much. Is the wardrobe 60 cm standard? Is there enough volume for 38 liters? I understood that the chicken came in. For some reason, I also looked at 45 liters, now I'll take a closer look at 38.

[IrVas]

IrVas, Irina, here are the answers from the owners of 38L and 45L stoves from the first page of the topic

Quote from: Rachel on 07 March 2018, 08:12
Can you please tell me who uses the Gemlux tabletop oven ... is it convenient for baking and cooking? How hot does it get?
Quote: Rituslya on June 16, 2018, 21:10
Here we warm up before coming. As the glasses stood at my top, they still stand.
Gemlux convection ovens
Quote: Tanyulya on April 24, 2018, 19:41
... Free space around the stove is necessary, 10-15 centimeters for sure.
* And from the manufacturer's website:
🔗
Dimensions for 45L:
Overall dimensions 568х350х412 mm
For 38L:
Overall dimensions 502х335х454 mm

[Oliya2107]

Oliya2107, Thank you so much. And is the wardrobe 60 cm standard? Is there enough volume for 38 liters? I understood that the chicken came in. For some reason, I also looked at 45 liters, now I'll take a closer look at 38.

I picked it up with the expectation that a glass duck would fit. I have it in the widest place, 35-36 cm. For this, I specially went to the Metro store (where these ovens are on the showcase) with my duckling, tried it on. The form is in! Therefore, I don't need any more! Medium baking tray. Enough for a family of three.
I have the inner space of the cabinet from wall to wall 57 cm, 45 liters will not rise!

Hello everyone
More hot saichki in the form of baguettes



On prescription:

Bran sabots (alfa20)

[Allusechka]

AllusechkaThank you for the fragrant baguette saichki!
Congratulations on the tenth page of your topic! little anniversary!