Gemlux convection ovens

[Irinka]

Irinka,
Repeat baguettes Previous 110g, these 92g:

What pretty manupusiki! And the crumb is beautiful, perforated!

[Marysya27]

Marysya27, does the flour cz contain or is the crumb dark in the photo?
I never got to the baguettes, the cabbage pie is planned and that on the purchased dough - the leftover cabbage needs to be attached, but there is no time to tinker with the dough.
But for that the pie is already a ready-made sandwich, or even dinner

because there is nothing to put on the baguette, I cut almost all the chicken carpaccio with a slicer and ate it just like that without bread. Now just wait until the next one is thawed and buy fillets again.

I have not thought about the oven mode yet, in the first (and maybe the last) I bought puff yeast-free.

[Anya,]

... as part of flour tsz ...

Anya, eye - 1/3 of flour replaced diamond with cz, oat bran and honey instead of sugar
Today I was going to bake useful bread on a tip alfa20, Victoria:

Soft oat bread in a bread maker (Crochet)

And the order was received for pies.Therefore, the prepared dough was used for healthy pies with meat:

I am sitting here in the bushes, reading you. So you have "contagious" here. And I was already going to buy Gemlux GL-OR-2045LUX. The question arose: here is a timer in it for 120 minutes, and that it cannot be kept working longer? Or just turn on the timer again. I want not only to bake in it, but also to cook sausage.

[Lena]

timer in it 120 minutes

Lena, I have such a stove. The timer is set differently for all programs. On pizza, for example, up to 10 minutes, on proofing up to 720 minutes, - changes in minutes, on defrost up to 12 hours - changes in hours. You can turn it on again, but I just extend the time without waiting for the timer to count down.

The question is: can the stove work for 3 hours continuously?

[ElenaM]

ElenaM, Linen, read on the first page under the spoiler reviews of our stoves are collected. Here Kubanochka-Lena that writes:
“Today my GEMLUX-2265 has a“ sausage day. ”After the sausage hung in the refrigerator, I kept it at 50 * for an hour, then three hours at 70 and an hour at 75 degrees. The oven kept the temperature according to the task. I used to have to arrange dances with tambourines. Open the door ajar, add the temperature, cool it again ... You can leave here uncontrollably. Everything works))) "
True, she has 65 liters - well, at all, who needs it! and the stoves work the same way. (I just don't do sausage - I don't do it yet)

Thank you, I looked at everything. Convinced :-)

[Elena, Irochka]

Convinced :-)

The golden rule of the teacher: for the child to listen to you, instruct him to do what he himself wants (dreams) to do
Elena, Irochka, aerobatics of mutual understanding
+ one more stove will find its owner
Lenochka, Welcome

[Timochki]

Hello everyone
And we are with pies (preparation - 30g) With apples


And meat:


Fluffy and soft dough According to the recipe from Timochki:

Pies with any filling (Elena Tim)

Hello hostesses
My "favorite" dough (and more than one) is in the refrigerator, and I "sat on the tail" of the girls' favorites
Here, I brag and sooo recommend trying:

I found the recipe on a tip Krosh, Innochki:

Pies "ammchiki" (Stеrn)

And also saichki (according to the recipe there should be buns) From baguette holders, in the blank - 100g:

And foil molds. This time, before baking, I pushed apart the dividing sides (as in the version with a silicone mat) so that the barrels also "tan":

Cut (still hot):

Recipe:

Imperial buns (Kaiserbrotchen) (Stеrn)

And our stoves are shi-kar-ny-e! With them, every day is festive.

[Stеrn]

Today's take 2 on ammchiks:

Firstly, I used only half of the test yesterday. I put the rest in the freezer, see how it behaves. Today I got:

After a couple of hours:

The frost survived remarkably.
Secondly. When the finished dough was divided yesterday into 6 parts, each one turned out to be 160g. "Sawed" each one as recommended Stеrn, into 6 parts.
Today I tried to make a "cut" into 8 parts. Here are the "ammchiki":

And from the rest I made bagels (blank 30g):

"Ammchiki-yum-yummik"

And also sourdough baguettes with c / z flour. The first batch (110g in the blank):

And the second (102g each)

Until everything

Greetings
Today we have potato and onion baguettes:


Here the onion is barely visible

And in a pie version, this recipe:

Pie "Bulin apple" (Lyulёk)

More flour than in the recipe. From half the norm of the dough, 18 cakes, 30 g each, were obtained:

I did not lubricate the top with anything:

The dough is very pleasant to work with. When the pies were baked, the soda smell was felt. After cooking, he left, everything turned out delicious

Good evening to all the hostesses of this topic! Thanks to all of you, I also got this stove, specifically the Gemlux 1538Lux model. To say that I am happy is to say nothing! Although I have the entire fleet of equipment, this stove is definitely not superfluous. In just two days of ownership, she was already baking a biscuit in it, and baking turkey drumsticks, and cooking homemade sausage, and drying meringues, and baking an English Christmas cake - everything turned out amazingly. I have generally good impressions of Gemlux, as there is also a sous vide and an ice cream maker and they work well too. I would be glad if my advice is useful to anyone - I read here that a silicone rug is put on the grate, and I was lucky to get not just such a rug, but a rug with bumpers. This rug is actually for baking biscuit for rolls and it performs this function for 5 plus. And then I went to my stove perfectly! If you put it on the Gemlux wire rack, then another full-fledged baking sheet is formed and even non-stick. Yesterday I dried the meringue like that - on my own baking sheet and on a silicone one. Such a rug is sold in WB, and I also saw the reviews that are on Aliexpress. The side of the rug is 0.5 cm, this is enough so that nothing spills anywhere or runs away. It looks like this to me

[Marysya27]

Marysya27, looked at your Ammchiki from, tell me you don't need eggs there? are they very thin in baking? and how long does it take to bake them?



Anastasia, Nastya, congratulations on your purchase. I will be looking to buy it next month. lit up by the reviews of our girls very

[mowgli]

mowgli, Natalia, thank you very much!
We must take the stove!

How many liters do you have?

38 liters. I chose between 45 and 38. But hunting is worse than bondage, so what happened was what I bought back. I don’t know, maybe later I’ll regret that I didn’t take a larger size. And my husband says that this one suits us perfectly)))
P.s. It turns out that at first I incorrectly indicated my model, instead of 38 I wrote 18. Now I fixed it - I have Gemlux 1538Lux.

[Anastasia]

Anastasia, Nastenka, congratulations! Heartiest congratulations!
I probably have the same. I already forgot.
Of course, I do not use it very often, because there are many other toys, but the oven is cool!

[Rituslya]

Rituslya, Rita, thank you!
Yesterday I made my husband happy with ebullient activity: I was drying a multi-body for him, a syringe - I stuffed sausages, an oven - a cake for the morning, a large oven - a pizza, a smokehouse - I smoked the first batch of sausage and I, among all this wealth, take a break from work. For me, this is such a healthy switch from work to hobby, it raises my mood very much and I want to do something else and do something .... but what can I explain - here on the forum everyone is so enthusiastic that he can provoke the purchase of another assistant.

[Anastasia]

Anastasia, Nastyusha, I rejoice with you in your stove! Congratulations! My stove has been making me happy for six months! God grant that you, too, have lyuboff!

[Anastasia]

Anastasia, congratulations with the assistant Immediately took into circulation, well done
Natalia, Answered in the topic "Ammichiki" Today I "pampered" with cottage cheese doughs. If I have time, then I will also cook "ammchiki".
Here are the "crumbs" from the total "total" of the stove's work. From one test:



And some more from another:

[Allusechka]

Allusechka, what a beauty! And now I have no time to be creative, I only bake my daily bread. While the weather pampers, I hasten to put things in order in the vineyard, flower beds, vegetable garden, everything to be in time before the rains and frosts. I just crawl to my computer, I have time to read and look at something here and there and start to fall asleep ... Then the scales started to fail, we need to look for a replacement. How spoiled - the grandmother laid down everything by eye and everything was always delicious! (maybe just nostalgia for childhood?)

[Irochka]

Irochka, putting things in order is also creativity

... the grandmother laid down everything by eye ...

The grandmothers simply had a different "peephole". In the form of cups, jars, pinches. Plus the variety of products - you will not overclock, the menu is stable and simple at its core. Not up to frills. Well fed and good. From technology - an oven and a rolling pin with a crush And workload
It's still easier for us, and the possibilities are wider. And nostalgia is of course.

So the "ammchiki" are ready. Today I greased the upper part with an egg. The view, of course, is very different:

cooked homemade sausage,

Anastasia, can you tell me at what temperature and how long did you cook? Did it work well?
I select a stove, and it is the preparation of sausage that interests

[Ledka]

Ledka, Svetlana, welcome to the topic While waiting for an answer Anastasia, this is how I cooked sausage kubanochka, Elena :

Today is my GEMLUX-2265 sausage day. After the sausage hung in the refrigerator, I kept it at 50 * for an hour, then three hours at 70 and an hour at 75 degrees. The stove kept the temperature according to the task. With others, I used to have to arrange dances with tambourines. Open the door ajar, add temperature, cool again ... You can leave here uncontrollably. Everything is working)))

This answer is on page 1. topics in:

Reviews of the owners of the GEMLUX GL-OR-2265 model

+ on the previous page:

ElenaM, Len, read on the first page under the spoiler reviews of our stoves. Here is Kubanochka-Lena that writes:
"Today my GEMLUX-2265 has a sausage day ...

Anastasia, can you tell me at what temperature and how long did you cook? Did it work well?

In my opinion, it turned out well. But I'm new to the sausage business, so I really liked the theme https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=417595.0 and I did as it was written there - I was in no hurry and gradually raised the temperature. But initially I set it to 60 degrees, since the readings on the handles are slightly behind the actual temperature in the entire oven chamber. I used a probe - inserted it into one of the loaves. Therefore, I focused on the readings of the thermometer. As it reached 50 degrees inside, it began to gradually increase it, bringing it to 77 degrees inside the loaf. There in the subject it is said that this should be done within 2 hours - I tried so hard, did not rush. Then she chilled it very quickly and smoked some of the loaves in the Brand smokehouse. It also has its own temperature.
I was pleased with the result. But this is my second homemade sausage only, so for now I'm trying to strictly adhere to the recommendations

[Anastasia]

Marysya27,Anastasia, Nastya, thank you. I am also a beginner sausage maker. Don't use convection? And heating up-down? I read from someone that only the bottom.

It seems to me that the convention is needed for an even distribution. After all, it is also boiled in a saucepan. And there heating is obtained from all sides

Don't use convection? And heating up-down?

For the first time I cooked in a large oven, but there the convection does not turn off and the sausage turned out well, so I decided to turn it on in this small oven. Temperature - both top and bottom. This is also for uniformity.

Hello everyone
"Ammchiki" with potatoes (+ meat, onion and herbs)


More "ammchiki" from the rest of the dough

And "Buliny Yabloko":

Hello everyone Today "the same are on the arena"

"Bulin Yablokochnik" continues the festive procession

And some "ammchiks" with apples:

🔗
🔗
🔗
🔗
With another gratitude to everyone who opened this topic and shared their experience on using it!
Never have my pastries in any stationary oven turned out so qualitatively precisely in terms of evenness of ruddy, airiness, thin crust ... "Nevsky Pie" thought that I would spoil it altogether, since it was made according to an unverified recipe and during the kneading process I had to add flour , and then I also had to leave urgently and the dough was in the refrigerator, and the oven turned it all into a magnificent yeast pie, like a magic one. It turned out to be fluffy, weightless, very raised, it will be reddened both from below and from above

[Anastasia]

Anastasiahow nice it is to look at the results of the joyful use of the stove Thank you for the brags Everything turned out great
In the meantime, we continue to play with "ammchiks" and apple-trees. We haven't had cherries yet. 20g of dough preparation:

please tell me, the quality of baking depends on the size of the oven, I rush between 38 and 45 liter oven

[galina11]

galina11, Galina, on the first page there are reviews from the owners of both stoves (for example, from Ritusli, Rituni stove for 38 liters, Swan-Seagull, Irochki - 45 liters). Everyone is happy. Photos of the results are also there. Choose according to your needs. The cookies are good

I'd take 45. She's bigger.

[ang-kay]

I'd take 45. She's bigger.

Me too. At the time of purchase, I was only available for 38 liters, but I was impatient. I didn't want to wait, so I took it. But, in principle, 38 is enough for me. Here are two pies from my beauty. The first lemon pie (from my old recipe notebook) and the second is Angela's Conuel apple pie (ang-kay), for which special thanks to her

[Lera-7]

At the time of purchase, it was only available for 38 liters, but I was impatient

I have the same story - I had to wait for 45 liters, and 38 liters were delivered faster, but I can't wait. But while 38 liters are enough, I was not upset, not disappointed, the pastries in it are simply pleasantly amazing!



Lera-7, pies of amazing beauty! So neat! So delicious! It is impossible to take your eyes off!

45 liters had to wait, and 38 liters were brought faster, and I can't wait.

I was not upset, not disappointed, the pastries in it are simply pleasantly amazing!

I, too, fell in love with my oven at first sight (baking)!

Girls, please measure the height of the stove itself (38 liters) and the distance between the shades. I want to buy instead of the old stove, but just barely enough space.

Girls, please measure the height of the stove itself (38 liters) and the distance between the shades. I want to buy instead of the old stove, but just barely enough space.

I can try it on in the evening after work. But when they chose, they were guided by the feedback that the distance between the stoves between the heating elements is the same, they are different only in width, and not in height ... and therefore I calmed down and took a smaller one. In 45 liters, the distance is 23 cm and I should have the same. But I will measure it in the evening, if before that someone does not measure it.

[mowgli]

mowgli, Natalia, Lera-7, Svetlana,

lemon pie (from my old recipe notebook)

Svetochka, and here is more detailed, please. Goodies from a notebook are always interesting to spy on
The pies seem so big. Beautiful, neat, cool, weighty

[Lera-7]

Lera-7, Svetochka, you can go crazy with beauty !!!
In my life I have all the dumb-bells and shikos-nakos, but here it is just a pleasure for the eyes!
Very cool, Svetochka !!!
And about the lemon pie too, please.

Rita, while you're here, measure the height of the stove itself and the distance between the shadows.

[Marinochka]

Please measure the height of the stove itself (38L) and the distance between the shades.

Marinochka, stove dimensions
On the manufacturer's website: "Overall dimensions: 502х335х454 mm"
Distance between heating elements:

And tell me, please, does Gemolusk 1538Lux have enough distance between the shades to bake bread? and then I read, but it is not always clear in which oven it was baked, at 45 or 38. And I am interested in 38 liters for baking bread

for 45 and 38 liters - the same distance between the heating elements is 23 cm, from the grate on the lower level to the upper heating element - 17 cm.

Thanks for the sizes. This means that the height between the shadows is 5 cm more than in the Shteba by 28 liters.

Oh, girls, they just embarrassed me. I have had a cake recipe since the early 80s, I really like it. Now I'll write the recipe.
Lemon pie.
Dough:
200 g margarine (this time I took sl. butter)
0.5 cups milk
¼ pressed yeast sticks (I took a little less than 1 tsp dry)
3 tbsp. flour (glass 250 ml) (460-480 g)
vanilla sugar
Filling: 1 large or 2 small lemons, 1 tbsp. Sahara.
Melt margarine (butter), cool slightly. Introduce yeast diluted in warm milk. Then add vanilla sugar and flour. My yeast was dry, so I just mixed it with flour and kneaded the dough. Cover the dough with foil, put it to rest for 20 minutes.
Scald the lemon with boiling water. Grind in any convenient way, after carefully removing all the bones. I also add about 1 tbsp to the filling. l. gelatin and "boil" in the microwave to make it thicker in the finished cake.
Bake the cake closed (I updated the Teskomov form for cutting the mesh) at a temperature of 180 degrees.

height between shadows is 5cm more

yes, much more. I don't remember what kind of Shteba I had, but this one will be noticeably more accommodating for me.
I have this stove right into the tube on Shtebino's place.
If there was a place, then, probably, I took 45 liters. Although...
Although now I hardly bake anything, only dry crackers. Why should I be 45?

[Svetlanka]

Svetlankathanks for the recipe

Why should I be 45?

Ritun, for completeness and freshness of sensations, and to bake something else