Gemlux convection ovens

[Viola]

Hello everyone and holiday congratulations
Violahow good it was that we managed to order what we wanted We join in waiting for the stove
Irochka, with one year of your meeting and our pleasure from admiring the results of cooperation. Kulichi - even for the exhibition And the molds are so pretty New? Especially for the stove? What kind of firm? What size?
venera19, Anna, very festive cakes turned out And a lot is so Happy that the oven did not disappoint
We also have a debut with Easter cakes

These with cherries and raisins (on fructose, kind of diabetic). There were also the usual ones. Fotnut failed, but they look little different






With coconut flakes:

And pies "Feather test" on Levito madre leaven:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=407872.0#bot

With meat:


And dried cherries:

I really want to see Easter cakes and festive dishes from other owners of the stove Direct "hachu nimagu" Well, please

Hello girls !!!! Christ is Risen!!!! I baked cakes in the stove, they baked perfectly, only the bottom was slightly burnt.

[Alchik]

Everyone has such delights!
Alchik, and pies with meat - with a "smile" and lips with a bow. You always come up with something!
And the molds I bought for last Easter, 3 sizes, Russian - "Belaya Kalitva". Thin, very good coverage and inexpensive. They bake well, I don't want paper ones anymore. But they don't stand idle with me - I bake bread in them when I want a round one. I washed and cleaned them, then I will write the dimensions.

[Juliana84R]

Juliana84R, stunningly beautiful! Aaaaa !!! How i like
Irochka, thanks. Taki molds of different sizes, not all one Very cute
The paper has its advantages: they are more practical, look more elegant and presentable. I just do not like the fact that the side surface of the cake is damaged (torn off) when used.

Hurrah!!! My gemlukschka arrived in 1845. I was on the road for 3 days. Unpacked. I studied. Wipe it. Warmed up at 180 degrees. Teskomovsky thermometer showed a temperature of almost 180. Everything is fine. I'll bake this weekend. Not really figured out yet with bread proofing. Tell me, who bakes sourdough bread, does the dough get upset faster? At 30 degrees?

[Viola]

Viola, congratulations from the bottom of my heart Isn't that beautiful?

faster does the dough break down At 30 degrees?

It depends on which room
Of course, evenly 30 ° is always better than any uncertainty or will of chance

[Viola]

Viola, Congratulations! Is this a stove bought at my suggestion? If you were glad to help. I wish that the stove will serve for a long time and please with its capabilities!



Swan-Seagull, Ira, several times returned to your Easter cakes, admired them. Such chilly little brothers-twins. What is the recipe for the dough? This year I baked for Angelina (ang-kay) recipe - for the lazy without kneading, there were 12 small Easter cakes and 2 medium ones, I gave everything to my family, but I didn't even think to take a picture I want to bake more, but according to a different recipe, sweeter, although everyone liked this option too.

[Ivanovna5]

Ivanovna5, Anya, I can not give a link to the recipe, because this is mine for many years.
flour 850 g (depends on flour)
milk 300 g
eggs (I have homemade, different sizes) 4 pcs.
sugar 150 g (more if you like sweeter)
margarine 120 g
dry yeast 1 pack
a pinch of salt
vanillin
raisins - how much the soul requires.
Try it, you might like it! At least, I really like this recipe, I no longer experiment on the pastry dough.

I, too, with my crooked Easter cakes. But!
But maybe they are, of course, crooked and crooked, yeah, but very tasty.One part was made by Elena Bo's recipes for butter cake, and the second part was from Manechka, which was made from cold night dough. It turned out very cool!
At first I wanted to bake in a large oven, but in Gemlyusk it will already be more usual, therefore in it.
For the first time I tried a glaze made of gelatin and powdered sugar. I made a sikos-nakos again, but if you approach the process more thoroughly, it will turn out very beautifully! The glaze is wonderful!

[Ritushka]

The glaze is wonderful!

150% agree!
Ritushka, and wonderful pasochki!

[Ivanovna5]

Ivanovna5, Anya, thanks for the tip It's nice to buy what you want. Help with this is very important!
Swan-Seagull, Irochka, You are a wonderful miracle Thank you

For the first time I tried a glaze made of gelatin and powdered sugar ... The glaze is wonderful!

Ritun, Well, you are a fan of slandering yourself. Beauty turned out! Thanks for showing off. I have not tried these recipes yet

Ivanovna5, hello, yes, at your prompt I bought a 45l stove. Thank you. She took the first sourdough rye bread and baked it. Apparently the temperature of the proofing is too big, at first it stood at 30 degrees, then added to 35, it turned out to be nostril. A little more and the roof of the bread would begin to sink. Or it was necessary to reduce the proving time. At the same time I tried out new round shapes. All three loaves were baked in one go.

Good people HELP! It's a temperature question. GEMLUX GL-OR-1536 the instructions say set the temperature to 200 degrees. Installed. Then they write that the heating elements will turn off at a temperature of 215 degrees, and turn on at 185 degrees. And so for all modes. 30 degrees swimming temperature is not harmful? And who has how, on what models? Interesting...

[VladimirK]

VladimirK, welcome
Since we are reading a book, it means that we have a stove already? May I congratulate?
Don't worry. This refers to the t ° of heating elements (heating elements). It’s like that for everyone. In the oven itself, everything is +/- exactly, that is, there will be given "let's say 200 °".
Viola, tests are just "with a bang" !!! Superovo turned out !!!

[Viola]

Viola, the main thing is that there is a beginning, and then you will go to perfection with enthusiasm and fanaticism! And the bread is good! the crust is especially good - thickness and color - everything is straight in moderation!

I continue to master the oven. ... For the first time in my life I bake sourdough pies. For some reason such a bubble blew up at the bottom of the pies. Top cakes are normal. Swapped places. Tell me what is the reason? And these are yesterday's bezeshki. Now the sausage is sitting in the stove.

[Viola]

Viola, everything turned out very beautiful And ruddy, and patterned, and neat, and tasty
Does the pie cakes have cheese in the filling? He can "cement" the dome when lifting
And our Easter cakes are already ready. And the sausage is still at the initial stage of cooking, in the refrigerator

No, there is no cheese in the pies. Green onion and egg filling. I suspect it's a baking temperature. The sausage took a very long time. Hours 7. I changed the temperature according to the recipe, the last temperature on the display was 80. And the required t inside the sausage was not reached 72. I put a thermometer inside it on t 55. So my oven is understating t. We need to adapt. Marysya27 beautiful and delicious Easter cakes. And mine had to be sent to the oven because of the sausage. I haven't done any fondant yet.

Girls with the past holidays,
welcome new arrivals
I see everyone worked, golden pens, clever stoves
And we are experimenting)))
turkey sleeve
Easter cakes, purchased icing, the girls decorated, chose chocolate and vanilla (I thought it would be white, but it turned out to be some kind of translucent)
Again the favorite cottage cheese cookies, this time with candied fruits
I'm still "struggling" with cupcakes, but it's better, I don't always have time to take a picture, my everything disappears somewhere and the unbaked ones are swept away with a bang! so the production is waste-free.

The last option is the most successful

[Viola]

Viola, it's just some kind of treasure, "gold of the Incas", not the sausage "Dos, dos, shikardos!"
* Lenchik *, thank you for the bright, festive brags Everything is so beautiful! Not surprisingly:

... everything disappears somewhere

[Viola]

Viola, * Lenchik *, what are your beautiful treats!
And me with my pastries. All the same crumpets, but with cheese


and these are the stews with sesame, flax and sunflower seeds

And I have a new Gemlukschka

I already love her!

[Ira,]

Ira, ruddy suns Such, straight, such ... Mmmm ... so tall and lush

What a gorgeous madam? A pressure cooker?
Very pretty! Have you already cooked something?

Perhaps someone will come in handy. Today I bought a discounted Teskomovsky baking sheet, which came up to my Gemlux 1845 stove. The size is 41x27 cm. In fact, 41.5 cm. It keeps well in the grooves without a grid.

[Marysya27]

Marysya27, Allusechka! Today I posted pictures of my new beauty, look https://Mcooker-enn.tomathouse.com/in..._smf&topic=158832.new#new



Today is my pastry

The one on the left is from the multicooker and AFochka. Allusenka, I continue to test your recipe a la Borodinsky, just a super recipe! https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=483880.0

I baked this recipe in Tortilka, and in a Gemluksochka oven, and even in a waffle iron for Belgian waffles. Despite my love for the oven, the bread in this manun turned out to be the most delicious!

well, pies with cottage cheese - how can you do without them?

Help yourself!
https://Mcooker-enn.tomathouse.com/in...666.0

Hello everyone! I'll write a little about my stove.
They asked me in PM about her, I will duplicate my answer here, it may come in handy.
Inside the stove: width 33.5, depth at the edges 28, in the middle 2 cm more, height between shadows 22, top-bottom 28.
Wire rack 34.7 * 28.3, baking sheet 34.7 * 27, between the sides 30 * 23, depth 2.3. External dimensions depth with handle 40 without handle 35.3, height 34, width 49.5.
Even during use, I discovered the absence of convection. Even the box says the oven. When buying, I read it inattentively, and there is no instruction, what is the difference between the wavy line and the straight line on the mode knob (when you set which shades will work). I thought it was wavy convection.
I like the oven itself, it bakes well, I got used to the control quickly, the temperature and time can be changed during baking. One thing I do not like, the "fingers" on the surface of the stove must be rubbed all the time.
A few photos.


these are pies with cabbage from Schochelka.



jellied pie with cabbage, a recipe at work was given. Tasty, but some strange eggs were caught, they didn't want to beat and we got an omelet with cabbage with a crust of dough. But very gentle.
a closer photo, could not turn it over.



and what is left of the cake, ver, bottom and middle. I forgot to take a photo of the whole, I remembered on the last piece.



I also baked cakes for Napoleon, and oranges, which I dried and dried in chocolate. The cakes were baked normally, but with oranges they weren't very good, the syrup was thin, they didn't want to dry out, and there was no convection.
The plans include bread (the stove was bought for him), until it turns out in time.

I wanted to consult. The modes have a top-bottom straight and wavy line, and top as well. The temperature does not differ much, the modes have no names, how to understand the difference. The only thought is that the interval between the on-off tenes is different in time. How to check? If less, then the dough will be drier, maybe I should have dried the oranges on a wavy line. I will give a link to the passport so that it is clear what it is about. And also the AnyB mode, is it like you can remember your own mode?

🔗oven% 20 cabinet.pdf

Girls. I read you. I've seen enough. I want GEMLUX GL-OR-1838. Please tell me, do the regulators get very hot in it and the control panel?

[zhita]

zhitawhat do you mean, "what's the difference between modes"? where only the top is at the top of the line, where only the bottom is at the bottom, respectively 2 lines - and the top and bottom simultaneously heat. and the difference between them, by the way, is that in the "top-bottom" mode, you can set the temperature to 230 degrees, and where there is only the bottom and only the top - no more than 180. Or I did not understand you ...?



Marfusha5, do not get warm at all.

[Anna]

Anna, if you look at the passport, I gave the link, there is a plate with modes. I have two top-bottom modes, one is straight lines drawn, the other is wavy. It's the same with the top mode. There is a temperature difference, but why duplicate if everything is possible in one mode.

[zhita]

zhita, I just forgot what model you have ...) usually wavy lines mean additional grill. I have 1838lux, 9 modes, and only one of them is top-bottom.

As far as I know, the grill is just the top. And how does it differ if the temperature is the same, but there is no convection. As I see the stove, I think about it all the time. I have already tried to bake it on it, I don't remember what, like pies. It seemed to me that they blushed stronger and faster. I can't check yet, there were too many baked goods for the holidays ...

[zhita]

zhita, Tanyusha, Ira, what a parade of goodies Thank you for making you happy with beauty and skill

in this manyun bread turned out to be the most delicious!

Irun, manyunya is it a slow cooker?
And me with pita "Guzhvara" from Mariyki-Masinen

Pita Guzvara (national Serbian dish) (Masinen)

[Allus]

Allus, are you seducing with pita again ?! So beautiful! but finally ...

manyunya this

Manyunya is a multicooker-pressure cooker Polaris PPC 1203AD, for 3 liters, I bought it 5 days later than my Bee-Gemlyuksochka. I liked baking your bread in it, and browning it in AFochka.

[Irun]

... you seduce again with pita ?!

Irun, sama so This is a yeast version Fast, no need to strain the dough too much. Delicious like a bun.
I often cook pitas myself, so I invite you to join
I understood about "manyunya". At first I thought about Bee. But she, like, on 5L And with AFOchka coolly invented! The bread looks great!

When you open a topic about Bee, throw a link, please. I'm really looking forward to it. I will read and admire

Good afternoon, yesterday I baked sourdough baguettes

[Viola]

Violawhat a dumb thing and beauty I can't take my eyes off

[Viola]

Viola, baguettes - a miracle, how good!
Girls, baked bread today, everything is as usual. When I pulled it out of the stove, I saw this

Explain who can - scientific or unscientific. How many years I've been baking, I've never had this, always this bread is smooth.

[Irochka]

Irochka, this is a sign of achievement of mastery and God's blessing for "kindred" work
Double of "Guzhvara" Continuation of the "banquet":

Hot bite:

Devuli, and I'm all with bread according to Trishka Ksyusha's recipe.

Swedish night bread "Lenivka" (without kneading) (Trishka)

Wow! As amazing as it tastes, it is also easy to prepare.
Baked from a cold state at a temperature of 180 degrees for about 45-47 minutes.

[Ritushka]

Ritushka, thanks for the bragging and recommendation Such a sincere bread turned out I have not tried this recipe yet I will include in my plans
And I cooked cottage cheese, now we indulge in "Guzhvaras" non-stop:

Girls, please help! Something I can't work out Baked a cupcake, at first glance, a cupcake, like a cupcake

A second look is not for the faint of heart

Hell, in fact, the second time. The first time everything is fine, the bread came out excellent. I don't remember what I exhibited, it was long ago. Actually, the stove was bought for a dacha, and there I baked what you see. I set the temperature to 190, top-bottom, 17 minutes. The cupcake inside turned out to be absolutely raw, baked another 20.
I don't know how to work with an electric oven at all, I have an old gas stove, but since it bakes smoothly, the master said that nothing needs to be changed, so they decided on that, but bought it for the dacha.

It is necessary to put it in a well-preheated oven and I think that for a cake, initially like you, 17 minutes is not enough, and then at the same temperature for another 20 minutes and such a tanned bottom turned out; I usually bake muffins for at least 40 minutes and a temperature of 180 degrees for the first 20 minutes and then reduce to 170.

[celfh]

Hmm ... celfh, Tan, maybe try in a different form?
I also baked a cupcake. On the lower level, bottom 200, top 180, about 35 min. I put it in a preheated oven, 10 minutes after the signal. Here's another in the form (black dots - raisins):

She turned it over on a dish:

It was baked evenly - both outside and inside.

Must be put in a well preheated oven

There was a problem with this, the light in the holiday village was unstable, the stove was turned off a couple of times. Thanks for the advice on temperature control

Tan, maybe try in a different form?

I'll try.this is actually a recipe for small cupcakes. At first I tried to make small cupcakes, but they turned out to be kind of crooked in shape, although there is nothing complicated either in the recipe or in the baking, I baked them at home many times.


Cupcakes are simple (celfh)



so I decided to make the rest of one cupcake

Hello everyone
Today we have again and again "Imperial" with sourdough (I continue to test Levito madre), with dried strawberries:

Barrel:

And "Guzhvara":

Out of 6 pieces of 98g each:

I am for help. You need a proven recipe for bread with wholegrain or first grade flour (you need to use it up, it has been lying for a long time), a loaf or baguette is better. And how to oven in our stove without convection, at what level to set. While a little vacation I want to learn.
I have a recipe with ordinary flour, but if you replace it with whole grain, how do you calculate the liquid, just look at the kneading and add water or flour? I will knead in Kenwood.

[zhita]

zhita, tanya, try this recipe:

100% Whole Wheat Sandwich Bread Peter Reinhart (Anise)

I also like this one. In the Recipe Notes, the bread version:

Whole grain stars with apples (baking dish Tortilla Chef 118000 Princess) (Marysia27)

celfh, Tanyusha, Your cupcakes:



Dumb, cuddly, uncorkable by the ears

[Marysya27]

Marysya27, Thank you! I wrote something wrong, I have a Kenwood kitchen machine, no bread maker. The recipes are interesting, but it would be easier for me. South side, at home below 25 is rare, I will stand in the refrigerator.
And bake at what temperature and at what level? And I also don't have convection.

[Tanyush]

Tanyush, the first recipe is described without the participation of hp at all. In the second, you can make a batch; lifting the workpiece (~ 1.5-2 times), m. b. right in the bowl; short batch; we form; put in a mold - rise and bake.
No convection needed. The baking temperature is indicated in the recipe. I won't tell you about the level, because the models of ovens are of different displacement. The arrangement of the levels for placing the trays may differ in them. This must either be selected empirically or ask the owners of the same stoves.

[Marysya27]

Marysya27, in the first recipe, one part of the dough? gotta keep warm, I'm afraid it's too hot. The second scares me with apples, the gastroenterologist forbade me to eat even baked apples, and how are they crushed with the skins? Sorry, I'm capricious comrade. I would have to knead myself, bake and wash the dishes.
Found a recipe https://Mcooker-enn.tomathouse.com/in...76241.0, maybe I'll try it, put the dough in the refrigerator to fit.
In the evening I baked a biscuit, heated it at 180 degrees, baked at 170.
top


bottom

[Tanyusha]

Tanyushawhen it works, be sure to try the first recipe. Very good bread turns out. In the second, you can grind apples with skins, but since the doctor forbids it, then, of course, it is better not to break it.
This recipe is good too

Traditional English bread (in the oven) (Omela)

The biscuit turned out beautiful, sunny. We looked at the top and bottom views, now I want the middle