Gemlux convection ovens

Greetings to all "newcomers" and congratulations on the smart stove!
For a second, I will treat you to cupcakes with a fresh cherry (in the sense - from the freezer)

How tired I am of her in the summer! And then suddenly I missed you!

Hello everyone!
I stumbled upon your wonderful form by chance.
I was choosing from two models De'Longhi EO32602 (leaning towards her) and Steba G 80 / 31C.4 and in search of a review I came across your site.
But while reading your form I came across Gemolux.
I don't really trust new firms, but after seeing so many positive reviews, I decided to buy.
Despite the fact that the company is new and also a Russian manufacturer (I don't really trust our brands), but here they were convinced!
I'm waiting for my baby GL-OR-2045 LUX this Friday!
I have the following questions (I'm generally new not only on your forum, but also in the topic of "cooking in the oven) baking and so on. Directly zero."
1. With a program set during cooking, can the oven be opened and checked? Or do you have to wait for the end of the entire program or just turn off the stove?
2. What products do you use to clean it after use? Subtracted that some can ruin the coating ..
3. I heard that this model has a very flimsy grille, what is the maximum load it can withstand?
those if the utensils for cooking are + 1.5 kg + weight of the product - will it not bend it much? or use something easier? + is it possible to use a baking stone (how not to twist it weighs decently + if you still put something on it)
4. I see many people use silicone molds, but silicone under the influence of high temperatures can be toxic and issue. Which companies do you use, which do you trust? and then somehow it is scary to use such forms suddenly what gets into food.

[Moon-light]

Moon-light, good day! I have the kind of stove you are waiting for. From the end of April. I have never regretted that I had bought Gemlux and it was 45 liters.
1. During the cooking process, the oven can be opened and checked (if it is not a biscuit). If the food is ready, you can turn it off before the end of the program by pressing the Start / Stop button.
2. I have not cooked anything splashing with fat in it, so the oven is still practically clean inside. Soap only the tray with dish detergent. Yes, glass on the door.
3. Yes, the lattice is much weaker than the stationary one. I boiled milk once: a 3-liter jar to the eyeballs + a Soviet enamel pan (thick enamel), now weighed - 968 g. So, about 4 kg. The grille withstood, although slightly bent, but did not deform and still holds well in the grooves. Nevertheless, I boil milk in the station. oven.
4. I rarely use silicone molds, I don't even remember which companies. Sometimes silicone rugs, but mostly baked goods on rugs, the packaging of which says: "Composition: fiberglass with a top layer of polytetrafluoroethylene (non-stick coating)" - I really like it. The molds are mostly metal, there are ceramics, there are glass ones, but something else has not reached them. I love to cook up my sleeve.
Somehow like this.

[Swan-Seagull]

Swan-SeagullThanks for the detailed answer! Have you tried baking on a baker's stone in this oven? that is, if you put it on a baking sheet. then, in theory, a stone weighing 3 kg. must endure?

My husband loves "Nevsky Pie". I don’t know what the magic of the Gemlux stove is, but in no stationary oven did I get this cake so classic: evenly ruddy, fluffy, weightless and perfectly baked. However, like all other baked goods! I cook and never cease to be surprised!

Will the duck fit?

Before buying, I specially took a glass duck to the store with me.This criterion was decisive when buying! The form fit perfectly! So I bought 38 lux, not 45

My husband loves "Nevsky Pie". I don't know what the magic of the Gemlux stove is

I read your recipe. For teapots, please specify at what temperature the heating elements were baked and the baking time.
You write to your recipe that you need to put the dough in the HP in order to rise, and if it is not? can I somehow in the Gemlux oven ("raise it")?

[Moon-light]

Moon-light, what is good about the oven, that it has a proofing mode of 30 degrees!

[Moon-light]

Moon-light, the recipe I have now is this, in my opinion it was already on the forum here, but I will repeat it just in case:
Dough:
wheat flour - 400 g
sugar - 90 g
margarine - 80 g
chicken egg - 2 pieces
yeast 1 pack Dr. Otcher
salt - 0.5 tsp.
milk - 170 ml
Cream:
vanilla sugar - 0.5 tsp
butter - 200 g
icing sugar - 100 g
condensed milk - 100 g
Impregnation syrup:
sugar - 0.5 stack.
water - 0.5 stack.
cognac - 3 table. spoons
I make the dough in a bread machine using the "basic dough" program (I have a Panasonic bread machine). First, the dough is watery, spread over a bucket. But by the end of cooking, it is already airy, soft and obedient. I divide it into two parts. I spread it out in two round forms, flatten it (not even to the brim, I have large forms, and the pie should turn out to be about 22 cm in diameter each, the dough keeps its shape well, does not creep) and put it on proofing in Gemlux at a temperature of 40 degrees increase by 1.5 times. Somewhere it takes 30-40 minutes. Next, bake at 165 degrees until the temperature inside the cake is 90 degrees. After baking, the cake is weightless and very aromatic - like a cake. Place the cake on a wire rack, cover with a towel and let cool completely. I make the cream according to my mood - when it's custard with eggs, when it's simple, as in the recipe - beat butter at room temperature with powdered sugar and vanilla and add condensed milk fractionally. Impregnation: dissolve sugar in boiling water, cool and add cognac. Cut the completely cooled cake, soak well with syrup, coat the bottom with cream, cover with the top, grease the dome with a thin layer of impregnation and sprinkle with insoluble powdered sugar.

in this oven have you tried the baking stone?

no, I don't bake in stone.
Today we baked 2 breads with a stove (Raisin and simple from 1st grade) and frozen cherries

Help yourself!

[Swan-Seagull]

I divide it into two parts

Nastenka, thanks! Do you share it for two pies?
To that I ask that one for my eyes is enough.
You have a gorgeous pie! Thank you!
Swan-Seagull, Irishenka, gorgeous pies. Yum!

[Swan-Seagull]

Swan-Seagull, Ira, great!
At what temperature do you bake? Yesterday the bread almost burned out, I set the time and I sit quietly for myself, I poked something to see, and taaaaam, there would be a little bit of coal

[Anastasia]

AnastasiaThanks for the complete recipe!

I can't wait to get her there! I watch them so quickly dismantled. On Saturday, when I ordered them there were 2 ozone and it is not known how many M-video had.
And now only 1 in the M-video and then only in the store.
I did it right on time!)

Swan-Seagull, I'm here reading this topic. I also want to try and bake bread.
And this even though I am a full kettle in the bakery theme!

[Rituslya]

Do you share it for two pies?

Yes. Simply, when I just start kneading the dough, it always seems to me that if you take only half - well, what will this dough get from 200 g of flour? And then, when it grows up, then two standard pies of 22 cm come out. But it's good that there are a lot of people around who want to try it, so the good does not disappear.



Rituslya, Moon-light,
Thanks for the kind words!

[Swan-Seagull]

Swan-Seagull, Irina, great pastries
And with cherries in general, my favorite
Everything is so beautiful that you can't take your eyes off How I like it
Anastasia, - delight and an irresistible desire to repeat this magic Thank you for the details
Pleased with beauty, girls On the verge of fantastic opportunities Thank you
And I will also subscribe to every word Feelings are exactly the same

I don’t know what the magic of the Gemlux stove is, but in no stationary oven did I get this cake so classic: evenly ruddy, fluffy, weightless and perfectly baked. However, like all other baked goods! I cook and never cease to be surprised!

Moon-light, glad to join our ranks Welcome
I think that the stove will not disappoint. I also had my doubts, but I risked making an exception to the rule. And I never regretted
Our hostesses have already answered most of the questions. Don't worry about the stone either. He will be located over the entire surface of the lattice. The grill can also be put upside down. In this case, it will become like a niche, and it will not "eat" the height.
There are many good manufacturers of silicone molds. Therefore, the reference point is not very thin, and not foul-smelling.

I can't wait to get her there!

You will wait, of course, And we will wait for beautiful breads and delicious pies, in your duet with the stove
Today we have come with a variant of lean ammchiks, with sourdough and with a dietary filling (for diabetics) performed by the Gemlux desktop oven:


Lean sourdough dough + liver pate:

More details here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1306.340
And here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=486948.0.html

[Allus]

Allus, all your yummies are so even, so pretty (delicious, of course!), how do you form the extreme ones? I get such freaks ...

At what temperature do you bake

Zhen, I bake bread top 170, bottom 200, on the lower level. One loaf is baked for 35-40 minutes, two for 50-55 minutes. I try to bake two different breads at the same time. Sometimes I cover the zest with foil by the end of baking. Different forms, white bread for 500 g flour, Zest for 400 g.

I want to try and bake bread

And you will bake bread, and more than once, you will also become an ace in baking!

[Irinushka]

Irinushka, I will take a picture and send

I have not tested baked goods in my new oven yet, but I tried to make chicken on a spit. I found a recipe on the Internet, it says that you need to put a baking sheet with water down, where the fat will drip. The chicken turned out to be not grilled, but boiled, but that's okay. But steam from the side of the door during the cooking process figach so that water flowed along the wall. Is this normal?

[Swan-Seagull]

Swan-Seagull, Irochka, the answer is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1306.0
Sibelis, Natasha, I have not cooked kuru on a spit yet. I read that those who cook were happy with the result. Probably, you need to experiment more with Steam, apparently because of the water in the pan. And the chicken was cooked because of it. Can try salt instead of water. I observed steam a couple of times when stewing meat, but not much at all.

[Alchik]

Alchik, honey, thanks! boom to try!

Now I also have a 38 liter Gemlux. I liked the stove madly. Visually. I have not tested it yet, as you need to do a rearrangement. I'll do it tomorrow. I'll try to make pies.

[mowgli]

mowgli, Natasha, congratulations Now you understand us We are waiting for the test with pies

Girls, please tell me how Gemlux stoves keep the temperature. I have already written in the next topic about table stoves what my Bork is doing. I read your whole topic. I liked these stoves so far purely visually. And if I decide to change my Bork to Gemlux, I would not want it to turn out to be an awful lot.

Girls, please tell me how Gemlux stoves keep the temperature. I already wrote in the next topic about table stoves, what my Bork is doing.

Svetlana, I read your post in the next topic. Although I am not a big fan of Bork technology, or rather, I don’t like it at all for some reason, but still there are a lot of good reviews about it, and therefore I’ll ask - are you sure it’s the stove? Not in the wiring? Do you have power surges by accident? Gemlux works great for me. Moreover, I already have several devices from this company, I'm happy with everyone. But I know that when they were doing repairs in the kitchen, the craftsmen messed up a bit with electricity, and if this jamb does not reflect on other devices (not so energy-intensive), then the Gemlux oven sometimes automatically turns on the illumination of the knobs with numbers.This does not affect my work in any way, I am very pleased with the baking. I don't measure the temperature with a thermometer, but as I baked in a large oven, I bake and bake in the same modes in this small oven and everything turns out even better than in a large one - then everything is in order with the temperature. keeps. Well, so that there are no troubles, I unplug it from the outlet when I am not using it.

[Svetlucha]

Svetlucha, Svetlanka, welcome
Here is a review kubanochka cooking sausage in Gemlux (page 1 of the topic: "Reviews of the owners of the GEMLUX GL-OR-2265 model"):

Quote from: kubanochka on 11 March 2018, 02:14
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 the temperature, cool it again ... You can leave here uncontrollably. Everything is working)))

power surges

but for me it was the other way around - I recently warmed milk for the dough in the micron for about 5 minutes at full power and was barely warm, I thought that the micra was broken, but then I was worn out with baking - it baked longer. This means that the "jump" was down.

Girls, what size you need to take the second baking sheet. I want to take with high sides, can anyone have dimensions at hand and what is the diameter of the shape there?

[Anastasia]

Anastasia, I, perhaps, would also be quite pleased with my Borok, if I did not have to cook sausage in it, when the temperature must be strictly maintained, and in it she dances as she wants. As for power surges, this can only affect the time the oven reaches the set temperature. The thermocouple is responsible for the temperature in the oven. And depending on what kind of thermocouple it is, and how it is configured during the manufacture of the oven, this is how the whistle with the temperature turns out. Therefore, I drew attention to Gemlux ovens, reading in this thread good reviews of girls who own these units.

As for power surges, this can only affect the time the oven reaches the set temperature. The thermocouple is responsible for the temperature in the oven. And depending on what kind of thermocouple it is, and how it is configured during the manufacture of the oven, this is how the whistle with the temperature turns out.

Well, what can I say - my 38-liter Gemlux keeps the temperature right, judging by the baked goods. I also made sausage - I wrote here in the subject, everything was fine with her.

[Anastasia]

Anastasia, today I tested it again just for fun at 80 degrees, time 30 minutes. When she squeaked that 80 degrees had been reached, the thermometer showed 75 degrees. Well, I think it's good, now it will get to 80, and then we'll see. As a result, she "got" to 98 degrees, showing 80 on the display. Something I don't want to cook sausage in such an oven anymore.

Hello everyone! Yesterday they brought my baby.

The first time I baked a cupcake "Budapest coffee cake". The first pancake is lumpy so to speak. I never baked cupcakes. For some reason, I didn't bake it completely.



Girls, tell me at what temperatures (tenov) do you bake muffins (pastries and at what levels do you put?
It turned out that I put the cake pan on the middle level (the shape itself is high) and it turned out that the distance between the top of the cake and the heating element was about 5-7 centimeters, so the temperature of the top heating element was lowered to 160, otherwise it would have definitely burned. It was difficult to bake for 60-70 minutes in general, but in the end, as you can see, the bottom was not baked (((
And I also noticed that the non-stick coating on the baking sheet is not very high quality. I baked a meat pie (in a removable form) on the lowest level, put the counter and it turned out that the oil dripped onto this baking sheet and the surface, as a result, where the butter had deteriorated (swollen and when the baking sheet was soapy, part of it peeled off (just like a "film).
now I think that everything will burn on this place? (((And if you lay parchment for baking, then everything will be ok?
And I really like the stove! I continue to test further))

[Moon-light]

Moon-light, just, today I baked an orange one, 180 * - 50-55 minutes, the temperature on both heating elements is the same, I do not turn on convection, it bakes perfectly without it ... the grill is medium, Nordic form, high ... I am very satisfied with the baking, and even so that the backlight is off continuously.



Marysya27, I got to the sausages

[Moon-light]

Moon-light, with a colorful debut Very beautiful cupcake turned out
*Recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398294.0
** I usually put both heating elements on the same warm-up. But, right so that in a high form, it does not bake yet
Smile, Katyushafainted with admiration

I baked in Nordic tins, and they are tall, the cupcakes are excellent. Today I will probably bake a classic banana cake again - the bananas disappear, I haven't eaten. And just for tall forms, it is very useful that the temperature can be regulated on each heating element separately. I put the bottom 180 degrees, the top 160 degrees and wait until the inside of the cake is 90 degrees, no less. Then the baked goods are ready.

I also noticed that the non-stick coating on the baking sheet is not very high quality

I do not have a non-stick coating on the baking sheet from the oven kit. It is the most common. Therefore, I bought myself a deep mold in ozone - a baking sheet with a non-stick coating, I already baked turkey legs on it on Friday - I showed myself excellently, and on a standard baking dish I bake everything only on baking paper or on a Teflon rug.

I do not have a non-stick coating on the baking sheet from the oven kit. It is the most common.

I also have a regular enamel.

I bake muffins on the lower level, then there is more space at the top. When the top begins to bake, and I see that lowering the temperature will not help, I cover it with foil.

I bake only on baking paper or on a Teflon mat

either in the sleeve.

My today's cupcake is Rozhdestvensky according to Irina Chadeeva's recipe.
I do not cover muffins and other baked goods, I start baking at 170-180 degrees, and then lower the top to 160-165 degrees and bake at this temperature. I bet on the middle level whenever the size of the shape allows or as in the photo. All shapes fit.

Girls, thanks!
This is my shape and the cupcake rose to the red level (literally a couple of centimeters to the heating element), so I lowered the temperature.


That is, it turns out that my bottom is not baked to the end due to a decrease in the overall temperature and not quite the correct location of the form?

Today I also tried to bake pita and of course it was baked (the oven bakes beautifully). I'm just worn out with the dough ((((
I tried it in 2 ways, when the dough is pulled (like a table in oil) and a rolling pin. Here with a rolling pin more or less, but not as in the videos about the pita "zemlenitsa".

I baked in 2 passes. This is what I noticed in a large form (ceramic (28 diameter) - baking time at a temperature of 220 - took 40-50 minutes, and also the dough is also in a ceramic form, but of a smaller volume (and seems to be "thinner) 200 + convection -15 -20 minutes.
That is, it turns out that the baking time also depends on the form that is used for baking?
And by the way, it seems to me that the walls of the stove are not very hot. Well, in my opinion))
I generally thought it would be soooo hot there.

Therefore, I bought myself a deep mold in ozone - a baking sheet with a non-stick coating

What kind of baking sheet? Couldn't write the name?

What kind of baking sheet? Couldn't write the name?

Baking dish "Fissman", non-stick coating, 32 x 24.5 x 4.5 cm
It will need to be installed on the wire rack, since for the baking sheet to enter the grooves, it must be 34 seconds. I didn't find that.

baking time also depends on the form

for the first time in my kukmarovskaya the bottom turned out to be white! In thin coated forms, it is more uniform. But I have already adapted, I remember in what form at what level you need to set and where more temperature to do - up or down. More often there is a higher temperature on the lower heating element, even if I put it on the lower level.

This is my shape and the cupcake rose to the red level (literally a couple of centimeters to the heating element), so I lowered the temperature.

I baked in such a Nordic uniform. I put it on the lower level. After warming up at 180 degrees (real warming up, and not the one that supposedly on the signal), I translate the temperature to 160-165 and bake it on it. I find it better to bake longer, but at a lower temperature.

generally it turned out white

And in my form of fixprice (some kind of metal), not only white, but also raw. It was probably necessary to put it back, but I ate what was not raw, threw away the rest and stopped using the forms. Although in vain: now I bake a roll, and it is so floating (the dough is not steep at all, it does not hold its shape) ... I would like to be higher.

This is my first time using electric ovens. She baked the pies on 2 levels. Turned on top and bottom and convection. I thought with convection the pies should be browned. It turns out that the bottom ones are not browned. The pastries sagged slightly. I concluded that they should be baked separately. Another question, the fans are almost inaudible. Is this correct or not?

This is my first time using electric ovens. She baked the pies on 2 levels. Turned on top and bottom and convection. I thought with convection the pies should be browned. It turns out that the bottom ones are not browned. The pastries sagged slightly. I concluded that they should be baked separately. Another question, the fans are almost inaudible. Is this correct or not?

If the baking trays are reversed once during the baking process, you can bake on two baking trays. Yes, the fans are quiet due to noise. You have to listen to hear.

Nastya, does the pastry not sit down? How long do the pies take to bake? and how many degrees is better to set?

Nastya, does the pastry not sit down? How long do the pies take to bake? and how many degrees is better to set?

No, it does not sit down, because convection helps in this, and the rearrangement helps to brown evenly. Just yesterday I was baking amchiki like that. Another thing is that I did this recipe for the first time and I personally did not like the dough very much, but my grandchildren said it was delicious. Well, okay. But I think that I will not repeat them, it was not my recipe that turned out to be. I feel closer to the usual yeast dough. I bake at a temperature like in a regular oven 170-180 degrees for 35-40 minutes. I look when ready.

Girls, the "poet's soul" could not stand it, I ordered myself an oven. I ordered a 38 liter model Gemlux 1538lux. On December 21, she should arrive at the pick-up point.

[Svetlanka]

Svetlanka, Hurrah! now we will admire your sweets!

So girls, thanks! I wrote it down in my notebook. I keep a notebook on these temperatures, so that later on for sure.
My next baked goods will be this weekend. On weekdays, there is no time for such cooking. And how do you look at all sorts of recipes and immediately wants to do that, and do it.

And how long does it take to bake puff pastry pies in this oven? Somewhere, either in this thread, or in general about the stoves, I read that it was 15-20 minutes.

[Svetlucha]

Svetlucha, Svetochka, knowing the stove firsthand, I can only: (boy!) We are glad that the poetic soul will be with us

It turns out that the bottom ones are not browned. The pastries sagged slightly.

The lower ones blush it doesn't matter, you need to swap

And baking should not sink, probably, it is too early to rearrange the beginning.
Anastasia, and what did you not quite like in the test? Maybe what needs to be clarified to give them a second chance?