Gemlux convection ovens

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.

Amchiks have very fatty dough, right? And I made Queen's recipe. the son said that I have not pies, but buns

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.

Colleague!
I just took this one yesterday at the CSN store! I ordered it on the website with delivery to the store on Saturday evening, they promised to deliver it on Tuesday. And on Monday morning, an SMS came in that the oven was waiting in the store. Well, last night we strained ourselves, went with my husband after work to another city. They took it away.
They brought it late, I didn't turn on the cold one, but now I'm sitting at work, yearning, trying to figure out how to experience this in her for a start.
In appearance, the oven is certainly impressively different from the former Simfer for the better. It is more square, which increases the height of the oven, the heating elements are curved rather than straight, each is individually adjustable. The backlight is also turned on with a separate button like the fan, the glass on the door is double. The price is only 1200 more expensive.
As for the appearance, I will write a more detailed report after baking.

I sit at work, yearning

I know what you mean! Those agonizing hours of waiting! But she is already at home and in the evening - she is all yours and all night!
Yesterday's working day of my stove - two different bread, savory ammchiki and sweet cheesecakes

Help yourself!

[venera19]

venera19, Anya, congratulations on your new assistant! The main thing is to endure until the evening - and fight! Good luck with your new stove!

Swan-Seagull, Ira, the pastries are super! And I still have to wait until Friday.

[Irina]

Irina, What beauty!
I have few eaters, I still have, I have bread, I have rolls, the biscuit cake from the previous check has not yet been eaten, and I’m not finished.
But our will cannot be broken! I'll think of cooking something!

Svetlana, Thank you. Hopefully the tests will go well.

Girls, who has 38 liters, where can you order a dish for casseroles or meat in French with high sides?

[venera19]

venera19, AnnaCongratulations on your purchase of Lucky Trials

Amchiks have a very fat dough, right?

As for me, quite normal. Khityara in the family and at work. Both in prescription and lean versions. Just in the lean version, the fat content is more guessed. I will try the lean version with less oil.
Swan-Seagull, Irochka, what an abundance and splendor Delightful Petschka needs to count as three days

Girls, who has 38 liters, where can you order a dish for casseroles or meat in French with high sides?

Now, okay for Pyrex panniers. Square, round, oval, ducklings, with or without lids, different sizes. Coated iron ones will quickly climb, I threw everything away. I also use cast Kukmar frying pans without handles with a non-stick coating.

Yesterday I looked at Ozone there a lot of them at any price, both iron and glass, and the prices do not bite.

Yesterday I tested my new Gemlux 1538lux stove.
For a long time I chose what to do quickly, tasty and for dinner. Well, of course, amchiki. Made them for the first time and the stove is new.What happened, take:






The photo shows exactly half a portion of the dough. Sausage stuffing with cheese and herbs.
I think that everything was successful, the stove did not disappoint, the family is happy with a hot delicious dinner.

[venera19]

venera19, Anna, class! What all turned out exactly reddened. This means that uniform heating in the oven. A start. Good luck in the future!

[Svetlucha]

Svetlucha, Svetlana, thanks, there are many programs to check.
I forgot to write that I baked with the upper and lower baking sheets at a temperature of 190 degrees for about 25-30 minutes.
In the morning I set to check the "defrost" program. The default is 42 degrees. Judging by the thermometer that I put it was 40 degrees.
Well, it's just to check how it keeps the temperature low, defrosting suits me in the microwave, it passes faster.

[venera19]

venera19, Anna, with a good start!

check the "defrost" program

I used this program to make yoghurt (just for testing, I make yoghurt in a yogurt maker), and the thermometer was for a yogurt maker - the yoghurt turned out great, the temperature was right! So you can play with the programs.

[venera19]

venera19, Anna, with a good start, a beautiful result and a cheerful mood Now you can "play" as much as you like and with what you want

Oh, girls, I got burned with Simfer, now I'm blowing on the water. I was so upset when I almost ruined the sausage!
So far I am very happy, I like everything. Pah-pah.

Girls! Yesterday I baked as many as 3 times (pie - Karpatka (a la big eclair) and roast) - everything was fine, but today I decided to heat up the roast here (maybe it was impossible to do this?) ... and after, like, she warmed up (and squeaked and the countdown started), she squeaked again after 5 minutes and she changed the temperature of the heating elements (the first time in a step (as much as top 35 and bottom 150). I quickly turned it off., and already the 2nd time , when I once again decided to type "warm up" after 5 minutes, the difference between the temperature was already 15).
So what was that program crashing? or is it all a malfunction?



Pie recipe

Custard dough:
100ml water
100ml milk
140 gr. flour
4 eggs
80gr. butter
½ teaspoon salt
15 gr nuts for decoration * as desired)

custard cream:
600ml milk
150 gr sugar
60g corn starch (I did it on potato, but corn is better)
2 eggs
2g vanilla extract (I had 10g vanilla sugar)
200g butter

[Moon-light]

Moon-light, what a beauty! Thanks for the recipe, I will definitely do it, I really love the choux pastry, but we just cut the pie into two parts for the filling?

[Moon-light]

Moon-light, I do not have such a failure very often too. At first I was scared, and now I just quickly adjust the temperature or time.
You made a very wonderful cake! Thank you!

[Ljna]

Ljna, No, here we divide the dough into 2 parts. First we bake 1 cake, and then the 2nd. I had a shape 24 cm in diameter. moreover, it was not possible to spread the dough right to the brim, about 0.5-1 cm remained to the walls of the mold, but during baking the dough spread and was exactly in shape.
I baked at a temperature of 200 (according to the recipe, it takes 20-25 minutes), but it took me 17-18 minutes for the 1st cake, and 15 minutes for the second. I put the cakes to cool on the grill from the stove. Cool down quickly.
But in fact, everything is very fast, only the custard is long, maybe it had to cool down before mixing the butter (the butter was previously whipped in a mixer) into it.
RituslyaThank you! They calmed me down, otherwise I already caused panic.

[Moon-light]

I do not have such a failure very often, too. At first I was scared, and now I just quickly adjust the temperature or time.

and I have the same.
Moon-light, the cake is very tempting! I haven't made custard dough for a long time, I must try it in this oven!

Friends, today I baked a pie in our oven. The recipe is here
Lemon Flip Pie (GFB-1500 Pizza-grill Multi-Oven)
It turned out very cool.
Here's a piece. The photo of something swam a little, but in fact it is very good.

Girls, I also waited for my stove. Very pretty and smart.But so far only managed to warm it up at the maximum temperature. Until it was up to her. We have Christmas Eve tomorrow. Getting ready. But tomorrow morning I'll bake baguettes in it.

My first baked goods in a new oven:


I also baked meat in French, but forgot to take a picture.

[Svetlana]

Svetlana, Congratulations! In my opinion, very decent buns.
At what temperature and how long?
In this oven I have already made Foie Gras Pate, chicken wings and cottage cheese casserole.
Everything worked out, the fear let go a little.
I usually turn on both heating elements at 200 degrees, the time for 60 minutes, and then it depends on the form.
And yes, sometimes the temperature of the heating elements itself jumps during the cooking process.

[venera19]

venera19, Anna, baked baguettes at the maximum temperature for 15 minutes, then reduced it to 200 degrees and baked for another 7-10 minutes. At first I baked without convection, and when the dough rose well, I turned on convection. The bread was baked first by 220 degrees, then reduced to 180. The convection was switched on at the end of baking. Yes, the bread was first baked with steam. I suffered a little with him. I'm used to the fact that Panasonic has a "couples" function, but here I have to create it myself. And yet, the squeak of the oven is incomprehensible a few minutes after the start of heating. In fact, when this squeak is heard, the oven is still cold. It warms up well in 15-20 minutes. Yesterday I checked it with a thermometer.

[Svetlana]

SvetlanaHow did you create steam? I put a frying pan with water in the gas one. But then something like electricity ...

And yet, the squeak of the oven is incomprehensible a few minutes after the start of heating. In fact, when this squeak is heard, the oven is still cold. It warms up well in 15-20 minutes.

Well, according to the instructions, like after a squeak, the oven is considered preheated and the timer counts down. The timer really starts counting, but the oven is far from warming up, I also checked this with a thermometer. But I decided not to bother, that is, to adapt. Of course, in comparison with my unsuccessful Simfer, this is a worthy unit, but not ideal.

[Svetlana]

Svetlana, wonderful loaves! Beautiful shape and delicious blush!

the squeak of the oven is not clear a few minutes after the start of heating.

Shine, a squeak informs that the temperature about ten corresponds to the temperature on the regulators. Therefore, yes -

do not bother, that is, adapt

Just accept it as an axiom and get used to it. I have not bothered for a long time. And I bake other bread with "cold", that is, after proofing the form I do not pull out, but immediately turn on the desired temperature. When the oven is warming up, the bread still rises.
And today I spat on the frills and, since I never bought molds for baguettes, I laid out the baguette blanks immediately on a baking sheet, put them on the table, made cuts - and into the oven (weight of the filling 165 g)

baguettes have not crawled, have risen well

And still today are dried pear cakes

Help yourself!

Ribs are those that according to the recipe of Y. Vysotskaya - cook for 20 minutes without anything, then coat with your favorite sauce or spices and in the oven at 185-200 degrees with convection until cooked. Very soft, ruddy and delicious.

Girls, getting acquainted with the stove, we seem to begin to understand each other. Today the meringue roll passed the tests perfectly, played with the temperatures a little. Here's a deliciousness turned out. Instead of berries, I made apricot jelly, cut into cubes

[venera19]

venera19, Anna, also put a frying pan on the wire rack under the baking sheet and, when I put the baking sheet with bread, poured boiling water into it. And a few more times she opened the door and pissed into the oven from the spray. This, of course, is a hassle, but what to do. But this oven bakes everything very evenly. I especially noticed this on baguettes. In Panasonic, the bottom of my baguettes was just white. I had to turn them upside down and so bother.
Swan-Seagull, Ira, the baguettes are just super! They are so even and do not creep in width. When I didn't have a baguette holder, they turned out to be flattened. And the pies seem to be asking to be eaten. My grandmother called such open cakes - old ones.
Ljna, Zhenya, the roll is beautiful and, probably, very tasty.And for some reason I am afraid to bake a biscuit for rolls. I bake for cakes, but not for biscuits. I will have to decide and try to bake, especially since I really like biscuit rolls.



Swan-Seagull, Ira, what kind of dough do you have for baguettes?

[Ljna]

Ljna, Zhenya! I really liked your beauty! Recipe, please! well, or a link to it.
Svetlucha, Svetik, I liked making baguette dough according to this recipe

I tried a lot, stopped there. The video is good, detailed, everything is intelligible, step by step.

[Svetlucha]

Svetlucha, Sveta, this is a meringue, protein with sugar. I will bake a biscuit on a baking sheet tonight, I will show it, I hope it will work out

Swan-Seagull, Ira, here



I took sugar powder 220 gr, at the end I added 1 tbsp. l starch. I watched several videos and go ahead to create

Happy New Year everyone!
I am very pleased with my stove)) What did I cook on it - the chicken was not grilled (the top was spattered with grease (girls, why do you remove the fat from the stove from the top (inside the oven)?) I was tortured (of course, there is not so much, but there is a stain), roast and 2 types of potatoes, a banana muffin with prunes (I took the recipe for the hellebore).
Can soda be used when cleaning our stainless steel?

But last Saturday I baked a carrot cake.




Recipe;

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=483489.0

Girls to everyone! Everyone! I want to say a huge thank you! maybe thanks to your reviews I bought such a miracle stove !!!
At the expense of temperatura. At first I even thought about buying a thermometer for the oven as well (I bought only a thermo-probe to check the temperature in meat and baked goods), and then I just scored - I always put dishes that are demanding on temperature 10 minutes after the squeak. And that's all ok. \ Yeshe realized that some dishes (or baked goods, etc.) should be looked exactly when ready ++ the volume of the form and the material also plays a role.

Girls, all baked goods are simply lovely to see. Now I have a biscuit dough according to plan. He's never business. Let's see what happens.

I baked a pistachio biscuit on a baking sheet, set 180 + convection, it turned out great. I didn't take a photo, there is a section of the cake


And I also let the stove warm up after a squeak for 10 minutes

[Zhenechka]

Zhenechkawhat an airy charm! I probably won't be able to do this ...
Moon-light, cupcake is a miracle!
And that's what I missed





Help yourself!
The dough is so tender, so nice to roll it out! True, it is intended for ammchik pies https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1306.new#new

[Swan-Seagull]

Swan-Seagull, Ira, delicious buns!

the roll will definitely turn out, it is easy to prepare

And tell me, girls, here is the lowest pan (sort of like protecting the heating element from crumbs), how do you put it? Initially, it stood at the very bottom under the heating element. But can it be rearranged over the heating element during use?
This is in principle doable, you can stick it in like this, but one side dangles a little.

heating element protection

in the instructions it is called simply - a tray for crumbs (not protection!), and is installed by the factory under the heating elements. I think that when positioned above the heating elements, the mode of distribution of hot air in the chamber will be violated, since the upper heating elements will remain open.

Girls, my recent pastries: a cabbage and meat pie on dough from Elena Tim and a cupcake with tea and jam from Larisa (dopleta).






Girls, for some reason, after updating the site, links under spoilers stopped opening. Moreover, they open on the computer, but not on the iPad. Before the update, everything was open. I don't even know what to do.

[Svetlana]

Svetlana, how lovely! what a mesmerizing cupcake! The truth is that the baking in our oven turns out great!

[Swan-Seagull]

Swan-Seagull, Ira, yes, it bakes well. I've baked the fish in it twice already. It worked just fine. And yesterday I cooked chicken sausage in it. But in order to get 80 degrees in the oven for the sausage, I had to set 105 degrees on both heating elements.

I had to set 105 degrees on both heating elements.

I was also spinning with this temperature when I was making sausage. Doesn't rise to 80 for the life of me. I suspected two thermometers for the oven of infidelity. And there it is ...
This is less noticeable on baked goods or casseroles.

I have another question, colleague. When cooking sausages, when boiling water is poured into a cup at the last stage, then do nothing with it. There is not 100 degrees, it does not soar much later. Change it periodically?

[venera19]

venera19, Anya, you don't have to do anything with boiling water. It acts as a conductor of thermal conductivity.

Sorry, I'm not doing sausage (yet). But I love baking. The other day I admired the video

Well, I also decided to try to bake these. Ok, the stove did not disappoint




Help yourself!
The dough is easy to make, the buns are very tender, airy!

[Swan-Seagull]

Swan-Seagull, Ira, buns are lovely! But I'm too lazy to bake each bun separately. If I bake, then roll the dough and then cut it.

[Shine]

Bread made from this dough is also soft, tasty



Shine, here's a bigger bun for you!

[Moon-light]

Moon-light, Svetlucha, Svetlana, Ljna, Evgeniya, wonderful test results I look, admire the beauty, and I remembered my feelings of sinking and tickling of my heart before the first test of the stove. And an exhalation of relief, joy with glee from the resulting uniform ruddy brownie as a result. The oven is for a long everyday friendship. And so it is desirable that she came not crippled, beautiful and predictable.
Swan-Seagull, Irochkahow brilliantly you are mischievous
I also baked buns recently

On prescription:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1325.0

The rift is still hot:


They are leavened:

I also baked pies for the holidays:

On prescription:

Signature pie in Tortilla Chef 118000 Princess (Marysia27)

And like this:



On prescription:

Cottage cheese dough pie with apples (Lerele)

To all

[Allusik]

Allusik, your photos won't open for me ...

[Swan-Seagull]

Swan-Seagull, Irochka, something went wrong Fixed
Dough buns for "ammchiks" are a miracle! Very beautiful!
We, of course, also had "ammchiki" among the treats. Both at home and at work. Just "nyamchiki"



Without spread:

Hello girls, finally had a quiet Saturday home evening before Old New Year! I wanted to bake something delicious and cook dinner at the same time. Conceived a meat pie. Once I baked a pie with potatoes with meat and a hole on top on a newspaper clipping. I looked here on the site, of course I found it and that's what happened! I managed to take a picture while eating! )))