Gemlux convection ovens

[Anna]

Anna, offensively straight.
I really like our oven! For me, curved handles are just the most prestigious option. If I still grumbled at Shtebu, then there is nothing to complain about in terms of cooking.
Well, it can get very hot, yes.

[Sapphire]

Sapphire, Duc I didn’t do the proofing, it so happened that I knocked down the program in the bread maker, but the dough had already moved away, all that remained was to bake. Tell me at what temperature do you bake?

I turn it on to the maximum. then I decrease it to 200-210, if the top is fried, at the end I turn on only the lower heating, but my molds are cast, thick. I don't use silicone. The temperature in the stove itself is less than the panel shows. I checked it on a thermometer, in a stationary it clearly shows, but in this one the discrepancy of degrees is 20-30 less.
The cake according to this recipe was baked in another oven, did it work?

[Sapphire]

Sapphire, no, the neighbor baked, shared the recipe, well, I'll try to make friends further)

Happy owners of miracle ovens, please share
where you could place this masterpiece in your kitchen.
Ordered Gemlux GL-OR-1838MN (38 liters), I suspect
that it is the same size as the microwave ..
and now I sit and think - and where to put?
To the work surface? ... will probably heat up the countertop
Share where you identified her place and whether you had to change it
after using the new assistant for the first time ...
but somehow the desire to possess this miracle begins to fade away

[Ivanovna5]

Ivanovna5, Anna, we are very glad to come. We are waiting for new meetings
Sapphire, Irina, delicious pastries

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 (((

Anna, it looks like the oven is not at fault. The bread just didn't stand up (or the yeast pumped up) and was overcooked. If you write a recipe, how it was cooked and in what it was baked, then we can try to repeat and / or advise something more specific.

Share where you identified her place and whether you had to change it

I just have it on the tabletop. But it can be different. You can also spread a silicone mat for reliability Let the light burn
kortni, Irina, we will wait for news of the safe arrival of the stove

[kortni]

kortni, I bought it almost 2 weeks ago, while standing on the countertop by the window, I didn’t check how hot it gets, then I plan to put it lower under the countertop when I rearrange the refrigerator and lengthen the countertop. Here is the surface of boiling water behind, you can burn yourself, 5 cm from the wall - no problem. Does not heat up from below.

Marysya27, the dough was kneaded on the Dough mode in the bread maker, there the mode is an hour, of which one rise is 40 minutes, at the end of the program it was allowed to stand for 1 hour in the oven at a temperature of 30g, then it was simply baked on parchment paper for 45 minutes at a temperature of 180 degrees, because there is no form yet ... Perhaps this was my mistake ...?

[Marysya27]

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

Apples are defeated!

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 °:
Convection ovens Gemlux Cheesecake in apples (Delonghi MultiCuisine)
(GruSha)

Marysya27, thanks for the recommendation. I made it today according to this recipe (though I didn't cut off the hats).It turned out great! Not a single cracked apple.

where you could place this masterpiece in your kitchen.

It's embarrassing to admit it, but the stove is on two stools, waiting for the whole kitchen to be refurbished.
There are no small children in the house, adults quickly got used to it. Sometimes I try to put it on the shelf. But it doesn't work out, I cook something in it all the time. Apparently, you still have to determine for permanent residence in the kitchen.

[Anna]

Anna

Did the dough rise well in the bucket? Maybe the bread did not rise very high, because it sold out in the sides?
What crumb? knocked down or openwork? The dough may not have been sufficiently kneaded and / or matured. To better keep the shape, after parting, you can put it again on the batch, at 15'-20 '. Did you shape the bread piece or just give the dough a neat shape? For some recipes, you need to do several strokes. Well, there is still dependence on the strength of flour and freshness of yeast.
The time and t ° of baking can also "walk" a little, depending on the characteristics of the recipe and the size of the loaf (what is the weight of the final piece?).

monochromer, Paul, an excellent result.
venera19, Anna, of course, that the temperature of the backlash is unpleasant But adds optimism:

... will have to be determined for permanent residence in the kitchen.

[Marysya27]

Marysya27, making friends gradually. The last time I made the sausage (for which I bought it) was quite worthy.
In general, I had suspicions that it is not good for the stove when I set different temperatures on the upper and lower heating elements in the mode of two heating elements. While this is an assumption. We need to check.

[Marysya27]

Marysya27, the dough was additionally slightly formed, at that time it had already gone through 3 rises and a couple of moldings in the bread maker. It went up well in a bread maker, and then, when baking, not very much, in the sides it diverged slightly, wheat-rye bread.
And another time, wheat bread (after the Dough mode in a bread machine), defrosted for 1 hour, formed and set to bake, so it did not crumble into the sides, but simply rose badly and baked with a thick crust. In the first case, a wheat-rye loaf of about 700-750g (dough from 500g of flour). The second wheat bread - 400-450g approximately by weight (dough from 300g of flour).
Today I tried to bake a pie with prunes at the middle level, 180 g, 45 minutes, flour dough 320 g, then another 10 minutes at a temperature of the bottom 190, top 160 - again it came out damp, the bottom was pale, the top was browned.
Well, what am I doing wrong ...

Hello everybody! Hostesses and owners are the owners of such a breathtaking stove. Can you please tell me is the 2265 lux model very large? In fact, I was tuned in to the 2045 luxury model, BUT ... after three months of fruitless searches in my own Ukraine, I am ready to agree to another model. It seems that the 2045 was discontinued, because if we still have other models, then this one has not been there for four months and no deliveries are expected. And I, the longer I read Temki, the more I WANT this stove. So, is it much larger in external dimensions (you also need to find a place to attach it, since the countertops in my rather big kitchen are already densely occupied with other appliances). For 38 liters I somehow don't want to, everything seems to me to be small (and this despite the fact that there are only two of us, well, not counting the children who come sometimes :) 2045 lux suits me in all respects, 2265 lux, it seems, has such the same temperature parameters, but still 20 liters more. Will it be too big?
No, I’m probably asking the wrong question after all. I am concerned not so much with its dimensions as with the bulk. That is, is it needed so large or is it enough for 38 liters? Has anyone had the opportunity to compare them "live"?

[Anna]

again came out damp, the bottom is pale, the top is reddened.

Anna, try to finish baking by turning on only the bottom

model 2265 lux very large

in my opinion, the most it in front of her was Shteba 28 liters, it seemed so small, it took a lot of time for baking 45 liters to examine, but not for long ...decided to immediately buy the "favorite size" I have never regretted

[Pinky]

PinkyWhat kind of stove did you have (if any), what volume did it have, did you have enough of it? start with how often and how much you plan to cook, what you cook most often. If pies, for example, it is better to take 65 liters, because a 38 liter baking sheet is 35 cm by 30 cm. I wanted to buy 45 liters, but I couldn't find it either. I bought 38 liters (in fact there is 33 liters), while I use it for only 2 weeks, but I already understand that this volume is more than enough for me, I am not a culinary experimenter and not a chef, for our needs this volume for the eyes (there are 2 small children in the family and 2 adults).



Sapphire, this is the next time ... in principle, the cake is baked, it just came out heavy, not airy, slightly damp. try another recipe.

[Anna]

Anna,

Some kind of gibberish turns out, and "it's clear that it's a dark matter"
Besides the cake, what You describe:

but just got up badly and baked with a thick crust.

more points to some flaws in the recipe than to the wine of the oven
And this works for confirmation:

stewed chicken - fine, ... cooked fish in sour cream sauce - it turned out well, good bezeshki came out, melt in your mouth.

More questions have arisen that require clarification in order to understand

It so happened that I knocked down the program in the bread maker, but the dough had already moved away, all that remained was to bake.

That is, bread was baked in a bucket from hp?

slightly shaped

at that time it had already gone through 3 rises and a couple of moldings in the bread maker.

After 3 ascents on the 4th, not every test has the strength to even survive, and not just to climb.
I know that there is kneading, standing and kneading in the bread maker, but about molding I did not quite understand what I mean
With the indicated weight of the bread, with the baking time, too, a bulkhead is obtained.
And after this description:

180 g, 45 minutes, flour dough 320 g, then another 10 minutes at a temperature of the bottom 190, top 160 - again it came out damp, the bottom was pale,

I want to check the correspondence of t ° on the regulator and in the oven. Almost an hour baking and white bottom? Didn't you organize any additional humidification during the baking process? What form? If it is silicone, then there may be something like that.
Although:

in principle, the cake is baked, just came out heavy, not airy, slightly damp

It gives a reason to blame the recipe, the quality (features) of its components or unaccounted for nuances in cooking.
To understand the situation, or:

Well, what am I doing wrong ...

I would like to see the recipe; step by step description; final photo; Well, the temperature compliance. Because, I don't think there is a way out (only temporary):

try to bake by turning on only the bottom

after an hour of baking.
If there is no required heating, then it is necessary to adjust in the workshop or / and change the stove while it is new.
And if the matter is in the recipe or some "details", then this is a fixable matter. And not "grief-chagrin" at all

Pinky,

Actually, I agree 100% with Katyusha I also had:

I considered 45 liters, but not for long ... I decided to immediately buy my "favorite size"

But to each his own
Here they write what is available (for 45 liters):
🔗
And there is another shop, but you need to call and find out

[Marysya27]

Marysya27,

I have a LG hb-201je bread maker. The recipe for the dough is proven, the bread always came out normal in the bread maker ... the only thing is that I rarely use the Test mode, probably the truth is that there is a jamb, I will continue to experiment. Didn't understand how to insert an image here ...
On the main program in hb there are 3 lifts 1-40min, 2-26min, 3-60. just after the 3rd rise, I knocked down the program (I pulled the wrong plug out of the socket, and this hb does not have a separate Baking mode and does not restore operation after failures, only everything is new). After that, I immediately put it on to bake just on parchment paper, and it didn't really rise up, but it sounded a bit on the sides. Forming is a wrinkle, I just wrote how this function is indicated in the instructions)))

But when I was preparing wheat bread from 300g of flour, I simply used the Dough mode, then at the end of the Dough mode I made only 1 proofing in the oven, probably this was not enough, considering that in the Main dough mode there are 3 rises? then it didn’t rise properly and didn’t come out, and got a thick crust.

She cooked a pie in a split form, did not organize humidification. Today I'll try a different recipe and see what happens. If further experiments do not give a positive result, you will probably have to really change the oven.

Eh, more and more I begin to think that "you shouldn't blame the oven if your hands are crooked"
for some, the first time such masterpieces are obtained, it already becomes enviable

[Anna]

Anna , thanks for the reference, only I have eight of these addresses and everywhere it says "available". In fact, nowhere. I have made good faith calls to each firm once a week since December. It seems that everyone has the same supply - from China, but it is still dull. Yesterday they said to wait until April, and then we will see.
That is why I am leaning towards 2265Lux (they are still in stock, but the price is half the price of 2045Lux). Previously, I did not have such a stove, except, of course, the still old Soviet tiny electric oven, smaller than the current microwave. There, a square baking sheet was about 22-25 cm in size, I don't remember already. I left it to my friends in Germany when we lived in the military unit.
I'm going to cook everything the same as in a large gas oven, baked goods, bread. But it is a pity to drive the gas oven because of a small portion for two (for one meal), and it is hot in summer. That's why I want an electric stove now. I will hardly bake a whole chicken, and in general I will use a spit. But I bake bread every other day, cookies-pies are also quite often. There is a small baking sheet in 1838 (and in general we have a problem with a spare baking sheet for any model), so I think about 2265. But the toad crushes to overpay half the cost only for a slightly larger baking sheet. I am very sorry that I can not watch them live, I am such a friend who needs to rub everything with my hands

for two (for one meal) portions are pathetic and hot in summer

In this case, 1838 is sufficient. We have three adults in our family, we don't eat a whole baking sheet of amchik pies at a time.
In the evening I will take a picture of the baking sheet from the old oven, which you are writing about, together with the new one. He's more as it seems to me. But I didn't compare baking sheet to baking sheet like that.

[Anna]

Anna,

If I remember correctly, then only baking in the LGshka goes on the "Cupcake" program.
With handles, Anh, everything is in order. It is necessary to improve a little on knowledge and skills. That is, to adapt the existing experience with baking in hp for the oven.
Now at work, I can't spread it. Therefore (on the basis of what has been written) in the coming days I will try to write in a personal note what could have worked in the negative and how to fix it.

Pinky, if we are talking only about cooking for two, then, for sure, 38 liters will be enough. And if hypothetically, you can count on something else, baking cakes, for example, or that in the heat of summer m. B. the need to "turn around", then the stove has a stock of 65 liters: the baking sheet is larger and the distance between the heating elements is 4 cm too.
So far I can’t get through to the store where I bought my stove to find out if they have 45 liters. I'll try again tomorrow.

[Marysya27]

Marysya27, here's another example. Today I baked potatoes, carrots and onions in mayonnaise, layers of potatoes at the bottom, carrots, onions at the top, sprinkled with cheese at the end, everything was cut into slices no more than 5 mm thick. So I put it in an oven preheated to 180, 10 minutes after the triple squeak, for 45 minutes at the middle level. At the end, in the confidence that everything was almost ready, sprinkled the cheese and put it on the upper level, turning on only the top, 180g for 10 minutes and convection. At the end, I was stunned by the fact that the potatoes and carrots are raw! I moved it from evil to the lower level, turned it on for another 20 minutes by 180 degrees. And only then everything was baked normally, although in some places, when pierced with a knife, some hardness was felt.
There is a suspicion that the tena really lies at 20-30 degrees, I read in the topic that someone has this. Now next time I'll try to add 20-30 degrees and see what happens.

[Anna]

Anna, yeah, something is "zhu" completely "not that" You can try with convection (it's about + 20 °). But this is not an option, of course. I want a match.
Measurements t ° need to be done in order to decide what to do (what to do) next.

[Pinky]

Pinky, I did not fulfill the promise of photographing the trays due to the fact that the phone died while photographing ...
In words, I can say that a baking sheet from Gemlux 1318 "looks out" on one side from under the small one by about 10 cm, if you put the small one on top. That is, on one side they are the same, and the second is more by about 10 cm.

[Anna]

Anna thanks for the information. Here, I sit in the pose "Chapay thinks" and think about which one to take. Yesterday three firms called me back at once and "made me happy" that the cargo had arrived, the stoves had arrived, but ... 2045 is not and will not be. I watched video reviews-comparisons on YouTube in the Gemlux brand store in Moscow - the 2265th is kind of big, and 1838 seems too small. Well, it's terrible how bad it is when you have a choice - your eyes run up! I want everything, I like everyone, but I still lean towards 2265. More is not less Today I will popularly explain to my husband why I cannot live without this model, otherwise he is already looking at me askance because of my wishes. And I also had to persuade him to use a stationary ice cream maker (I had already hoped that I didn’t need anything else, but there’s no need! Well, I’m not all sick yet!).

So I put it in an oven preheated to 180, 10 minutes after the triple squeak, for 45 minutes at the middle level.

I just think that my dish would not have cooked in 45 minutes either.
Not so long ago I cooked lasagna, so I remember exactly that I cooked for more than an hour.
Here two magic buttons help me out, where the real temperature seems to be highlighted in my copy. I am guided by it. But I always cook at an average level, and I use only one "top-bottom" mode, periodically turning on convection or changing only the temperature.

Hello everybody! I boasted to my friends with my photographs, they said: "Tomorrow you do not come to visit empty-handed."
Well, everything, "hit"!
I ran home from work yesterday as though stung - something urgently needed to be done, and so that "people would not be ashamed" Swung at the sacred - a lemon pie. I found a video on the internet where the version is simpler - without thermometers (I do not have one) for lemon curd and caramel. I did everything according to the recipe, but how did it go wrong, as in the video))) And it was baked wrong, and thick, and pulled out the beeshki five minutes earlier than in the recipe. Kapets, you need to cook with love, and here such nerves))))))) Iiiiiiiuu) The bezeshki in the upper part are very brownish (I covered the finished cake with a film and put it in the refrigerator (I cooked it yesterday, but we should eat it today) - it fell to the surface Condensation Away they began to cut and eat - the result turned out to be much better than I expected. The upper part surprisingly turned out to be a soufflé, at the bottom everything is also acceptable. Satisfied with the result))) Next time I will cook the Kurd more carefully, follow the meringue more carefully.
They cut it at a party, there was not much time for the photo)





I also did work on the mistakes in apples - now I have not forgotten the yolk in the filling))) 13 small apples fit on a baking sheet of the 38l model - you can immediately feed a horde

[monochromer]

monochromer, Paul, so there really is something to brag about And I want to share the joy of successful results. Well, then, "called himself a star - light AND"
Delightful !!! A very colorful report on the wonderful result It is felt that the treat was prepared with a soul. Nice and joyful to admire Thanks for the "brags" without hiding We are waiting for new news

Hello everyone, it's me again)
I tried to bake more pies a la charlotte, put them in the oven 15 minutes after the squeak, baked in 45 minutes.
Well, I bought a simple thermometer in "Order" and began to check the stove. The stove reaches a temperature of 180 degrees only after 10-15 minutes, nafig I don't understand why this triple squeak is needed, because at this moment the temperature in the chamber is about 70 degrees, which is confirmed by the thermometer. When the stove was at the right temperature, we put the potatoes to fry (we just cut them into slices, rolled them in spices and vegetable oil and that's it). After that, the temperature dropped by 40 degrees and was in no hurry to return to the set temperature for another 20 minutes, I probably got tired of waiting, and I increased the heating temperature by 230 and when the thermometer showed 180 (I probably had to wait 10 minutes), I slowed down by 180, setting the baking time for 35 minutes, then the potatoes are cooked, otherwise I would probably have to wait an hour and a half like in previous times.
Guys, you have the same bullshit temperature situation? or did you not bother with measurements the way I do? Only I dance like that near the stove while cooking? I'm just trying to understand if this is the norm or if this is an obvious marriage, and the stove still needs to be repaired / returned ... I really don't want to drag these 10 kg back (

[Anya,]

didn't bother with measurements

Anya,any oven loses the set temperature when setting, therefore, I always set the heating to the maximum - 15 minutes, load the oven (at this time, the temperature decreases slightly), and after that, I set the desired temperature and time required to cook the dish ... if I lingered , add 5-10 minutes to warm up the baking sheet

[Smile]

Smile, calmed down a little ... is it in all ovens like this, or only in small cars?
Today I cooked potatoes again with a thermometer, turned on convection 10 minutes before the end of the program, the temperature dropped by 30 degrees in 10 minutes, it's good at least I managed to cook the potatoes ... yes, I didn't know such nuances, now I will increase the degrees when convection is turned on.

in all ovens so

Yes, almost all of them lose heat when the door is opened

[Smile]

Smile, well, when the door opens, it is clear why the heat goes away
but when convection turns on -> the temperature drops - this is unexpected.
and dancing with potatoes and temperatures - all with the door closed ... the potatoes, by the way, are not crispy, but just some kind of stew ... yeah ... it feels like an eternity will pass until I make friends with the stove, or learn normally in cook her.

[Anna,]

potatoes, by the way, are not crispy, but just some kind of stew

Anna,crispy must be cooked in a deep fryer, it will be baked in the oven - this is an oven, albeit with a blower ... that before the temperature drops when convection is turned on, a simple example: fanning yourself in extreme heat - is it getting cooler? .. And the temperature around, everything the same remained ...

Yes, apparently in vain I hoped that I would quickly adapt to her, so many nuances ...

And here I came to rehabilitate my stove.

Bread baked Swedish night bread "Lenivka" (without kneading)



I put it in a cold one, charged both heating elements for 180 and a time of 60. I took it out 5 minutes before the timer. That is, 55 minutes from switching on. The bread was ripe for breakfast on the weekend.
The oven picked up the temperature evenly and kept it in the same way.

I ran to meet you with my first cottage cheese casserole. Stumbled
At first I wanted to go out the window)))))) NAV calmed down. Half a kilo of cottage cheese)))

I wish you always find strength and effort for new achievements! Others also do not succeed the first time.

And in 38 liters, what sizes fit? I want a deep shape for the meat for the whole oven, but I don't know the size.

[mowgli]

mowgli, Natalia,
I have a shape of 38x23 cm glass, diagonally fits perfectly.

I always turn it on in 10-15 minutes and convection, before putting it on, turn it off
I have 45 liters, I set both shades 180, the grate is in the middle, the thermometer inside shows 170 degrees, I bake a cake

Tex, by experimenting with the temperature, came to the conclusion that my copy really lies at least 20-30 degrees. If you set it to 180 degrees, it bakes sooo slowly (if I may say so), the prescription time can be safely doubled, or set at 220-230 degrees.
When she began to set the temperature to more than 200 degrees, she began to stir and the oven began to normal. And one more nuance, because of this, the stove turns off the shades before the desired temperature is reached. That is, we look at the thermometer - 150 degrees, check with two buttons - 180, and the shades are turned off and on as if 180 had already been dialed. You see what the catch is, because of this, the temperature rise slows down.

In general, I do not see any sense yet either from convection (because of it the temperature drops, you need to increase the degrees) or from its ability to set the temperature from 0 degrees, taking into account the fact that it is lying by 30 degrees ... in fact, it could be safely taken any stove with a temperature range of 60 degrees, and if you make sausage, then even from 100 degrees there are cheaper models of the same gemlux ... the crust turns out to be crispy and without convection.

In general, in my opinion, an overpayment for unnecessary and not working functions as they should. If it comes up, the next stove will be without convection. In any case, until I have such an opinion about the stove. Maybe we will go to the service, we will take it, I don't know if they can fix this jamb ...

Here are some successful experiments:
fish in sour cream sauce (pollock).


Yesterday I baked a chicken with bell pepper and onion.
230 degrees 20 minutes top-bottom foil on top, another 10 minutes without foil, and 180 degrees 10 minutes bottom.


Today's pie with cherries (dough 2 eggs, 1 glass of sugar, 1 glass of kefir, 2 glasses of flour - it just fits the whole baking sheet).


The cake was cooked for 40 minutes, 30 of them on the top-bottom 230 degrees (I missed the moment of switching the program a little, so it got very brown), the remaining 10 minutes 180 degrees "only the bottom".
The potatoes are cooked for 30 minutes at the top-bottom 220 degrees.

I made ham in a ham maker yesterday. It seems to me that my oven is also lying by 20 degrees. But I did not dare to put 90 'right away. I did it in the stove for the first time. A lot of liquid came out. Probably the spring package broke. Then I'll try again. The ham is delicious. So in the process of cooking, I increased the temperature, then decreased. Cooking hours 5

cherry pie

It turned out to be pretty, and I just cooked frozen cherries ... this is fate

[Smile]

Smile, mine, too, with frozen, I didn't even defrost it beforehand, so I poked it over the dough

Girls, together we are power! Remember this! Don't be lazy, eh?
Vote for our girls, Olya-star and Angela-ang-kay!
Tartlets & Co. # 7456

The cake was cooked for 40 minutes

I forgot to write: I baked for 25 minutes at 200 * top / bottom, the second level from the bottom ... I just mix the berries with the dough, and the only negative is on a shell cut, the size of a cherry
so that the time and temperature are selected individually, taking into account the volume of the oven.

.

Good afternoon, I decided to buy a mini oven, so for 45 liters ..., I read a lot of information and settled on Gemlux But! I just can't decide on the model. Please tell me CL - OR - 20045 MN
The question about the temperature, they write t - ra from 100 But there are also divisions up to 100 ..., is it possible to set a smaller t-py
Is painted steel much worse than stainless steel?
And what is the difference (except for the control panel) models GL -OR - 2045 LUX and GL - OR 1845
And how do your stoves work over time?

[* Lenchik *]

* Lenchik *, models 2045 and 1845 differ in a set of programs and a panel, as far as I understood nothing more, when I chose a stove between 1838 and 1538lux, I did not see any difference in anything.

Guys, I don’t understand something. I wrote above that the temperature should be set 20 degrees higher in my copy. Yesterday I just baked a pie "without nothing", recipe: 1 glass of kefir, 1 glass of sugar, 2 glasses of flour, 2 tablespoons of vegetable oil, 1 egg. Put it 180 degrees, 45 minutes, put it in the oven after a triple squeak. At first he was pale, but 5 minutes before the end he turned brown, I thought it was not baked, on the contrary, it was baked. Although before that the pies were half-baked. Maybe she got hot ...?) I will continue to experiment.
Chicken breast meat with tomatoes and onions is baked well in 45 minutes.
Only now I got angry with the manufacturer. Well, could not we put a baking sheet deeper in the kit? Well, this 2 cm is about nothing simple, especially for meat, only 4 breasts, the juice stands out and flows out onto the sheet under the shades, and from it and further, and the sense from it ... you will have to buy a form, and this is additional spending ... It's a shame just (

By the way, yes, the stove keeps the temperature well, I checked it with a thermometer, the main thing is to wait until it reaches this temperature, after placing the dish in the stove.

We bought a stove 1838 MN today for the country house. We tested it at home, so far there are no complaints. The bread was baked faster than in the home oven, the bottom was less baked, I turned it over and baked for another 5-7 minutes.