Gemlux convection ovens

There are no metal parts on the back wall)

[Olya]

Olya, what to say? how to "calm the heart"? I don’t know the design, so it’s difficult to say what is where and where what is not. I read the manufacturer's description, asked the opinion of the service center master (not Gemlux). She believed the authoritative opinion of both Themes and was comforted. Plus the company is young. I don't want to believe that they will start to the detriment of themselves and people.
We are with biscuits (like scones):



And buns

[Allusechka]

Allusechkawhat beautiful sweets you have!

the magnet will not stick to the stainless steel

stainless steel may or may not be magnetised:
"Magnetic - non-magnetic stainless steel depends on the content of nickel in its composition. Classic stainless steel - 12x18n10t, it contains ten percent nickel. If the percentage of nickel is reduced to 9 and below, then the stainless steel begins to magnetise, even if it is austenitic stainless steel. For example 06X22H6T. 6% nickel - it is magnetite. And its structure does not consist of pure austenite, but of a mixture of austenite with ferrite (which magnet). "

"The first conditional type of grouping:

Food
Heat resistant steel
Acid resistant steel

The second type of classification is by microstructure:

Austenitic (Austenitic) - non-magnetic steel with the main constituents of 15-20% chromium and 5-15% nickel, which increases corrosion resistance. It is well heat treated and welded. It is the austenitic group of steels that is most widely used in industry and in the production of fasteners.
Martensitic - much harder than austetitic steels and can be magnetic... They are hardened, quenched and tempered similar to plain carbon steels, and are mainly used in cutlery, cutting tools and general mechanical engineering. More susceptible to corrosion.
Ferritic steels are significantly softer than martensitic ones due to their low carbon content. They also magnetic."
"Stainless steel is expensive and products made from it cannot be cheap. Especially expensive is the stainless steel that cannot be taken with a magnet."
And since our stoves are in the lower and middle price category, then the stainless steel on them is appropriate. But still, stainless steel (I believe the manufacturer).

[Swan-Seagull]

Swan-Seagull, Ira, clever girl! I put three +++ for Olier's answer. Compare stainless steel with galvanized ... No matter what the child is amused ... and Gemlukschki are the best!

[Ivanovna5]

Ivanovna5, Anya, thanks for the support ... me and Gemlukschki!

And I will join in thanks! It was very interesting to learn something new, although there was no doubt about the quality of the stove. The same coating was earlier in microwave ovens inside, until more advanced ceramic and other coatings were invented ... and why, if not stainless steel, then necessarily zinc immediately? But some people do not use microwave ovens because of the fact that it can be harmful. And there were many complaints about Teflon that it is harmful. But I personally use it, I did not like the white coating on the dishes, I went back to Teflon. Well, here everyone chooses for himself to the best of his knowledge and other criteria. I really like the stove and the result is always happy, so I don't see an alternative and don't look for it.

[Olya]

So we figured it out.Together we are strength
Olya, thanks for your vigilance A Irochka bow for clarification "Now I will love my Murka (Gemlukschka) twice as much!" And bake without anxiety, shadow of doubt and with peace of mind

And I'm all for pies from hp according to the recipe "Awesome dough"
The pies are just wonderfully lazy. All the time just the little ones.


Friends, I want to ask you.I made pies according to this recipe 3 times. Once I took sour cream with a fat content of 20%, and twice in 15%.
So in those times that 15% sour cream was, so the pies were the most magnificent. Can it be so? Or just an accident?

[Ritushka]

Ritushka, such a difference in fat content should not affect the splendor. Unless you can look at the density. In the winter season, sour cream from powders is often prepared (interfered with). Some manufacturers of such percentage of sour cream differ little in consistency. For others, the difference is quite noticeable. If the density of 20% is very different from 15%, then dilute it a little more with water to the required volume so that moisture is not lost.
The cakes are pleasing to the eye Chic

[Lerel'ki]

Hello everyone. We have a la "ammchiki":

Pie from Lerel'ki:

And baguettes:

How are our bridesmaids doing?

Greetings
We have buns:

And pies with cherries on buns recipe:

Lots of brownies:

And "ammchiki":

Dear Gemlux Owners 1838, please tell me the height of the stove and the depth (external dimensions excluding the handle), and internal dimensions excluding shadows, and separately the distance between the shadows. The information on the sites is contradictory, but the stove looks high and not deep in the pictures, in stores there is nowhere as an evil to see it live.
Tell me, who cooked chicken in it on a spit and in a sleeve / bag, does the chicken or bag reach the top ten?

[Anna]

Anna, welcome
On the manufacturer's page:
🔗
Overall dimensions 502x335x454 mm. They have adequate information.
About the distance between ten Irochka reported:

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.I bake in a 7 cm high mold, the bread is 12 cm.And I also baked at 8.5 height, now there is no bun try on, but also good. I put it on the grate on the lower level.

You can read about the experience of cooking chicken on pages 18-19:

Good day, dear forum users. Yesterday I became the owner of a 38 liter Gemlux oven. The men ordered a grilled chicken on a spit ...

We'll wait for the additions from the hostesses

[Marysya27]

Marysya27, yes, I saw these dimensions, but the side view is kind of square at the case, and I still did not understand where there is 45.4 cm, it turns out in depth with the handle and pins? something I'm slowing down ...)

[Anna]

Anna, I think that the order: length-width-height (502х335х454). Depth with a handle - 335mm comes out. But the pen is probably shorter than mine.
In my 65L stove, the overall dimensions indicate the width - 443mm, measured without a handle - 380mm.

[Marysya27]

Marysya27, and you have such a model? 🔗 here zhezh! there the depth and height are the same written
Why am I so puzzled, I would like to have a higher stove, I generally plan to periodically cook large-sized dishes, possibly in my sleeve, for example, 1.5 kg of meat + 1.5 kg of vegetables, so I’m sitting, I think I’m not sure ...

[Anna]

Anna, in stoves of 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.

[Anna]

Anna, the overall dimensions of my stove are taken from their own website (on 1 page of the topic), and they are 637x443x391 mm, like the model with the same volume, only LUX.
I also started in thought with a 45L stove, and finished with 65L

[Marysya27]

Marysya27, I am interested in the sizes 1838, for some reason we do not have options for 45 liters in stores, there are only 38 or 65, but 65 is too much and expensive for me, I do not fit into the budget. And here is the choice between Gemlux 1838, Moulinex for 33L, but the temperature in it is from 100g (Optimo OX464810 🔗), and a simfer for 42 with a rattle, still it is rather small ( 🔗). Another attraction is Redmond ( 🔗) but don't like the touchpad. I like the hemlux, but with the dimensions I did not understand what is there, like a grilled chicken and a sleeve, if it puffs up, will the shadows melt ...

if the sleeve is inflated, will the obstetry float

From time to time I cook nutria meat (not whole) with vegetables and without in the sleeve on a baking sheet at an average level. It turns out awesomely delicious in an hour, there is enough height! Since the end of April last year, I have been very happy with my stove.You just need to choose the shapes according to the dimensions of the stove. For example, I don't bake bread in standard bread tins, I picked it lower, made a recalculation of recipes for them. No problem. I didn't do anything on the spit ...

Thank you all for the answers, I will continue to think, while there is still time until the extra money appears
sorry for clogging up the air with your questions)

[Anna]

Anna, no clogging. All questions on the topic. We will wait for the return already with a stove

[Marysya27]

Hello!
Take into your ranks
For a month now I have been the owner of Gemlux 1538LUX. I always approach the choice of equipment very carefully, I study Ya Market, trunk. And I am glad that it was at the Bread Maker that a community of unbiased experts gathered where you can get reliable reviews. Thank you all for the crucial help in choosing.
Thank you, Marysya27, for highlighting Gemlux as a separate topic. Thank you, Irina, Swan-Seagull, and to all the hostesses who gave detailed answers.

Now life has been divided into before and after buying an oven. In fact, before that I only baked as a child, in a gas oven, where it was difficult to determine the temperature. Often the baking failed, it upset and "chopped off the wings." With the new stove, all the recipes have turned out so far, I am always happy with the result. Sometimes you want to tweak something, but this is the minimum. We have already baked various pies, made casseroles, meat. Infinitely satisfied! Now you can dare to conquer any horizons.

Recipe Lemon Flip Pie Yuliya K

[monochromer]

monochromer, Paul, my most sincere congratulations! The pie is beyond praise! And the crust, the crust! mmmm!

dare to conquer any horizons

just don't forget about us! and a bigger photo - this gives us an incentive for exploits. I found some kind of stupor - too lazy to take pictures, too lazy to write ...

[monochromer]

monochromer, I am also in a painful search for the perfect mini-oven) after such a photo I want to take and buy a hemlux, I am considering this model as well, but what kind of "fix" you say, do you have any complaints about the work of the stove?

[monochromer]

just don't forget about us! and a bigger photo - this gives us an incentive for exploits.

Uuuuh! They asked for Myasko somehow didn't get in the photo)) I ate quickly.
Let me draw your attention to the fact that I am making all these recipes for the first time in my life and I am very pleased with the result. Perhaps all this will seem very simple to you, but for me it is a feat, I feel like a superman and I am proud. I wish everyone successful dishes!
Carrot cake





Cheesecake





Charlotte
Apples out of fear put a little, was afraid (according to old experience) that it would not be baked. But Gemlux is ready to cope with anything)) Next time I will put it with all my heart.


Lazy puffs (made from ready-made puff pastry) with an apple



Pork with squid under cheese crust

monochromer, I am also in a painful search for the perfect mini-oven) after such a photo I want to take and buy a hemlux, I am considering this model as well, but what kind of "fix" you say, do you have any complaints about the work of the stove?

Minor edits are about recipes and personal taste preferences. Also, the authors of the recipes have different ovens, each author has adapted to his oven and his temperature. Therefore, when I perform a recipe with Gemlux for the first time, I am by my side and control the process.
I have absolutely no complaints about the work of the stove! Extremely satisfied! (Be careful, in fact, this is my first oven in my life, maybe I am not taking into account something. But I studied the forum and other resources for a long time, followed the price - I was very pleased with the choice. What could be better: cook - that's all it turns out ?!) I have 1538LUX, the smallest - 38l. There are also the same stoves with a volume of 45 and 60 liters. Choose according to your needs. Pay attention to their dimensions, all of them, even the smallest, (in my opinion) are quite large due to convection. I have an extremely small kitchen, I sacrificed space and in the end I'm very happy

P.S. there is also a model 1838MN - with the letters MN at the end. It is, of course, cheaper, but I do not recommend it, there are fewer opportunities.

[monochromer]

monochromer, In principle, the 38l model suits me, I would like 45l, but we don't have them anywhere, there is another option for 32 liters, but I just can't find the size of the baking sheet she has.

I answered you in HP, but something I can’t understand, whether it went and whether it came, is not reflected anywhere

[Paul]

I make all these recipes for the first time in my life

nothingeeeeeee ... first time

for me - a feat, I feel like a superman and I'm proud

when will I get to such feats
Paulwell done! And there is something to be proud of!

[Paul]

I went to the topic of everyone to greet and share cookies from Gemlux:

I ended up in a chic restaurant with luxurious treats
Paul, this is an amazing result !!! Diverse, beautiful, elegant and very neat It can be seen that the stove has fallen into loving hands And responds well Congratulations on the new thing! Friendship for many years!

Now you can dare to conquer any horizons.

Let's wait for new sunrises
Anya, join quickly and rejoice with us
Let's all be together Irochka, stir up
Ilmirushka, always glad to see in the topic Thank you for stopping by

[Allus]

I, you see, have some kind of model for 38 liters (I don't remember which one), but for me, there is nothing to overpay for additional functions. If someone uses them, then it's great, of course.
I use, for example, top-bottom + periodically convection + temperature + time.
Initially, I chose the parameters for which the temperature would be lower. Oh well ... I won't make yoghurts in it!
I don’t turn on the skewer either, and I won’t, because it’s troublesome and dreary to wash everything.
Well, and still an unpleasant bonus for me, that it heats up very much.
To be fair, Shteba still had a more delicate heating of the outer surfaces.
Allus, cool cookies! Yum!

[Rituslya]

Rituslya, my priority is baking and meat with vegetables) therefore I want a good volume and a chamber height sufficient for these purposes. Yogurt and dough proofing is so, it will come in handy in case the multicooker comes up)
Well, the heating is certainly not very good, and I don’t understand which mini-stove does not get very hot from those that are within 10 thousand rubles. So the main thing for me is not to burn myself against the door and the backside does not fry the wall too much, the side-top is not so important for me.

[Anna]

Anna, I don’t know ... Maybe it’s so hot for me? Maybe your friends are different?
But I, however, heats up very much.
Of course, you won't scald the door, but the top heats up thoroughly. The back wall is I don't know.
To be honest, I haven't checked it.

[Rituslya]

Rituslya, here I have a question, does the double glass in the door have any meaning at all, or is it just an additional gadget for unenlightened consumers?) maybe there is no difference at all, is there one glass or 2)

[Ritunyushka]

Ritunyushka, so not necessarily yogurt. Arrange the dough, make the sausage, sometimes you also need to darken.
Additional insulation is also + to the size and price. Somehow, the heating of the surface does not bother (it does not bother at all). Maybe because it’s not in my locker, but on an open countertop Open the handle, closed the handle ... And it seems to cool down quickly.
I feel comfortable with her, and most importantly, how she PRINTS
Ritun, bring your ruddy sweets, let's admire together

[monochromer]

monochromer, Paul, great pastries! Congratulations on your beloved assistant!
I wanted to ask you to write down the modes and temperature at which they were baked.
I can't get used to my beauty. Pâté, cottage cheese casserole and small items are all good and even.
Yesterday I made a large lemon-ginger cupcake in a large form, put two tenns, top 165, bottom 175. Baked for 65 minutes, the top was well browned, the skewer did not come out wet. But after I shook it out of the mold, it turned out to be completely white, not ruddy.

[Ilmirushka]

Ilmirushka, Marysya27, venera19, thanks for the rating and good wishes, I am very pleased

this gives an incentive to US for deeds. I found some kind of stupor - too lazy to take pictures, too lazy to write ...

I wish you strength and inspiration! Your photos and photos of other hostesses and owners in the subject inspired me and convinced me to buy Gemlux. Thank you!

I don’t turn on the skewer either, and I won’t, because it’s troublesome and dreary to wash everything.

And I, according to numerous tips in this thread, decided not to use the skewer. Thank you! So far, the stove has not gotten dirty, I take care of it with wet wipes and paper towels. There were only a couple of drops on the walls.

venera19, Anna,

I wanted to ask you to write down the modes and temperature at which they were baked.

Standard, as indicated in recipes. 180/200/210^o... Sometimes I slowed down when the skewer was wet and the top was already ruddy. So far, nothing has been necessary to cover the baked goods on top.

Yesterday I made a large lemon-ginger cupcake in a large form, put two tenns, top 165, bottom 175.

Anna, maybe I just didn't cook it in such large quantities? I have not had any problems with non-browning so far. I bake in the top-bottom mode. I have never exposed different temperatures on the shades, I have no experience for this yet))
I hope other hostesses will help you with advice. And, it's scary to assume, but what if your copy is lying?

And one more thing, if you need to put a raw dish in a hot oven, when do you put it? Is it right after the beep? I put it 10 minutes after the signal, after the countdown. At this point, the stove reaches the desired temperature (I saw it right there, on the forum).

The only one I haven't made friends with yet are baked apples. What is it like? There should be simplicity ?! Some recipes say oven for 200 - my apples are cracked, in other recipes - 160 and very long. I looked at them - as if they were not preparing at all. I added up to 170 and in a minute they already burst
Please advise how to deal with them? I do not choose the core widely, only to remove the seeds and the place around it, I do not remove the pulp in addition, I do not make a through hole. Pour sugar + cranberries inside, or honey + cranberries + chopped nuts and seeds. All the apples are bursting A colleague suggested piercing the apples today.
This is the best that was, however, a photo from the phone) I took a photo so that the cracks were not visible)))

[Paul]

Paul, very beautiful "brags" and cute apples
Now I often cut them into pieces and bake them in MV. I haven't cooked in the oven for a long time. But here is a recommendation for t °:

Cheesecake with apples (Delonghi MultiCuisine) (GruSha)

I have pies today:

With cabbage:



And apples:

On prescription:

Dough patties with oatmeal and rye flour (Linadoc)

[monochromer]

All the apples are bursting A colleague suggested piercing the apples today.

monochromer, Pavel, I also think that it depends on apples, perhaps on their juiciness, because I always bake apples in an ordinary oven, and some remain, intact, like toys, and a couple will certainly creep into the trash. That's why ... everyone is in the same conditions.

[Paul]

And one more thing, if you need to put a raw dish in a hot oven, when do you put it? Could it be right after the beep? I put it 10 minutes after the signal, after the countdown.

Paul, thanks for the answer. I learned well about this trick (such as delayed heating), so sometimes I put the stove on to warm up, just starting to knead the dough.
I think that when baking a large cake, and even in a heavy aluminum mold, it was necessary to leave only the lower ten after the top was browned. Well, experience is the son of difficult mistakes.
And I won't tell you about baked apples. I don’t make them as a dessert, but when making pastilles I specially take a deep pallet, there is no difference the aesthetics of baking, wipe it anyway.

I almost always bake at 180, periodically checking the real temperature with the buttons. I have such a discrepancy, where, for example, I set it to 180 degrees, and the baking does not behave at all. Here you have to check the temperature with two buttons and in which case increase.

I'm not sure if the temperature shown by the two buttons is real.
My copy is lying about 25-30 degrees. T.That is, you have to set more to get the desired temperature. But! When the stove warms up well, that is, after 40 minutes from switching on, then this is no longer the case. And it is necessary to remove the degrees so that it does not burn.
I suspect that just the warm-up time of my stove should be increased. But it's somehow strange that an electrical appliance needs to be heated for 40 minutes.

I'm also not particularly sure about the veracity of these two buttons, but for now I'm focusing on them. Helps.

At the very beginning I made measurements according to my copy, therefore I am also guided by this moment.

Friends, I found some kind of thermometer for the oven. Here's what happened:
05.27-included
05.30-sound signal (temperature about 70 degrees)
05.31-100 degrees
05.33-150
05.36-200
05.42-230
I stood there, waited some more, well, the degrees on my thermometer became even higher.
The display rested 230 degrees already after 3 minutes, judging by the sound signal.
I cut down a little and set the chicken parts to fry, but then why wastefully drive ?!
Now the temperature on the control levers is close to what the "two buttons" show

She went and looked. The temperature is kept, the spare parts are crumbling.

[Anna,]

I'm not sure if the temperature shown by the two buttons is real

Anna,I'm not entirely sure either, although I tried to check with different thermometers, which (I recently bought the eighth one)), in general, they show what I want, so I warm up for at least 15 minutes ... for 65 liters, however, the 28-liter Shteba is enough, I also warmed up for 15 minutes, only the volume of the oven was too small, and therefore changed
And the other day I baked the liver, at 200 * - I waited ten minutes for it to turn red (the bottom was already blackening)), and suddenly, I realized to turn on the convection after 8 minutes (I added three more, for insurance), everything was ready, otherwise - the bottom was burning, the top remained white ...
Yes, in Auchan a couple of weeks ago I bought another thermometer, the Ikeevsky FANTAST began to turn on only when it wanted, I had to look for an understudy

[Catherine]

CatherineI'm not really complaining. I just want to understand.
I have only three thermometers so far, they show consistently. Probably because everything is not electronic.
I also thought of convection when the sides began to bake in the curd casserole, and the top looked pale. Helped to brown faster.

all not electronic

Alas, the mechanical one, recently bought in Zdoroveevo, began to lie after the first use (stuck sausages in a loaf) - probably the heat of the oven influenced something

Happy spring holiday everyone!
Just bread rolls. With cabbage

And the remainder with cherries:

[Anna]

Hello everyone
And here we baked a little

We meet the post with pies with cabbage:

And bagels with cherries:


Prescription dough:

Lean dough in Panasinic bread maker (universal) (aunt)

And also bagels with cherries:

Dough:

Pies "ammchiki" (Stеrn)

And muffins with dark raisins:

On prescription:

Cupcake "Stolichny" in Brand 3801 bread maker (MariV)

Anna, have you chosen something? Or even in thought? We are waiting with a stove and brags

[Anna]

45L would like to, but we don't have them anywhere

Anna, and here:

tried to order? They have delivery to Voronezh. They work well, clearly. I already bought 2 things from them (a dough mixer and an oven in 1845, at the time of my purchase they did not have a luxury) I did not come here with bragging rights, everything is not leisure, but I will try somehow
correct.

[Ivanovna5]

Ivanovna5, thanks, I already bought 1538, at dns-technopoint, thanks to a discount coupon for 1400r (given when buying a tablet) I paid 6600 rubles instead of 8000.
I use it for a week, but there are already complaints about usability.
1. to the volume of the signal, it is too quiet for me, being in another room with 2 active children, I don’t hear it at all.
2. For some reason, I expected that because of the double glazing, the door will heat up less than it actually heats up ... but you won't get burned, and that's okay.
3. judging by the measurements inside the chamber, there really is only 33 liters of volume. I haven't baked the grilled chicken yet, but I doubt it won't cling to the baking sheet on the lower shelf ...
4.the door in the lowest position easily tilts down if accidentally hitting when removing the baking sheet. if the stove is a little deeper, then the door is banging with hot glass against the tabletop. It's a shame (I didn't expect such a setup.
About the quality of cooking.
While I'm getting used to it, my hands are growing a little from the wrong place, I baked a pie with pumpkin 3 times according to different recipes - it is not baked for an hour, I stewed chicken - it's normal, potatoes with carrots in foil crawl for an hour at a temperature of 180g (for all ?), cooked fish in sour cream sauce - it turned out well, good bezeshki came out, melt in your mouth.
I don’t know how to cook bread, I’ll try to play with the temperature, because a loaf of wheat flour for 450 g at 180 g in 45 minutes did not rise well and got such a thick hard crust that it was impossible to cut it (((although the convection was turned off. I’ll try now to start with 210gr, 5 minutes, then 185gr 5 minutes and 170-165 minutes 20, it might work ...
In general, I hoped that for this price I would get a more perfect unit, but in fact it disappointed me a little. Maybe everything will still change, but I hoped to do without dancing with tambourines.

wheat flour for 450 g at 180 g in 45 minutes did not rise well

At this temperature, how can you proof the dough?
Everything rises and bakes smartly for me. At the same time: a mold for 400 gr, 500 gr and two baguette holders from the Moulinex bread machine, a total of 1300 grams of ready-made dough. Yesterday evening I baked butter bread from Guzeli. In two forms, it's just a fairy tale, not bread. Baking with convection, the photo is a little darker, the phone was fired at night.