Gemlux convection ovens

Me with ciabattas and bagels on Levito madre sourdough:

With plum jam:


Prescription dough:

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

Girls and boys, good evening!
Take to your company!
Inspired by your feedback and creations, I ordered the Gemlux GL-OR-1538LUX stove.
Today should be brought.

[karnatleo]

karnatleo, Natalia, accept, hug, congratulations !!! We are waiting for "bragging" and impressions

[Marysya27]

Marysya27, Allochka, special thanks to you for creating such a useful topic!
The cookie has arrived.

[Sofa_ing, Sony]

And we are on "you" Yeah?



Dear owners of gemlux 2045 and gemlux 1845 stoves, your help is required!
Message from Sofa_ing, Sony:
"Good afternoon, for some reason I can't write to the general discussion. I made an order for gemlux 2045, and the manager called me and said that due to inconvenient buttons and that there were cases that these buttons broke, he does not recommend this oven, but ostensibly better to take 1845. Now I can not decide now. Can someone tell me, eh? "
Sonya, welcome I don’t remember that the owners had such complaints. Let's wait for their authoritative opinion. After all, the manager can work "under the order" of the store, giving the "necessary" guidance to the customers. I was also going to buy a 2045, but chose the larger model. I have no complaints about the buttons

Smelt was fried and baked in foil. At 200 degrees 15 minutes in foil + 5 minutes without foil.
Diet product.

[Ritun]

Ritun, so you can't tell by the look that the dietary product looks very appetizing

Allusenka, thank you, dear!
The fish turned out to be very noble, juicy and soft, but something bony.
Friends, but in general, smelt is distinguished by an abundance of bones.
My husband doubts now that it is her.

[Swan-Seagull]

Swan-Seagull, at work, they somehow removed the rust with kumkumite, this is a descaler. True, there was a little, applied, a little rubbed and washed off, you can't leave it for a long time. Can try in an inconspicuous place. There are home remedies for scale and the solution can be made weaker, the stainless steel is different .. Only the stains still remain, the coating cannot be restored.

I made an order for gemlux 2045, and the manager called me and said that due to inconvenient buttons and that there were cases that these buttons broke, he does not recommend this oven, and supposedly it is better to take 1845.

Hello everyone! I have 2045 Lux quite recently and I am just delighted with it.As for the inconvenient buttons, there are also not buttons, but twists, just smaller than in 1845 and separate from the electronic part (the girls wrote that this is kind of better, that separately). By the way, WB model 2045 is now 10300.

Levito madre sourdough buns

50g blanks:




On prescription:

The recipe for baking is as follows:
Dough:
150 gr warm milk
180 g Levito Madre
150 gr flour
Dough:
All dough
2 eggs
150 g sugar
80 gr butter
350 gr flour
Vanillin
1 tbsp. l. cognac
Zest of 1 lemon

I also added a raisin

Levito madre sourdough buns

No words ... And how many buns did you get?

[Marysya27]

Marysya27what cool buns
you can learn more about the process itself
how many hours of proofing for dough, dough and the buns themselves, t and baking time

Good evening! Thank you very much)) I ordered it on WB 2045 lux, for me this is the most convenient option in terms of the store and delivery thanks for the tip

I have 2045 Lux quite recently and I am just delighted with it.As for the inconvenient buttons, there are also not buttons, but twists, just smaller than in 1845 and separate from the electronic part (the girls wrote that this is kind of better, that separately)

I completely agree! I have had this model for a year and a half, in terms of work - super! About the convenience of individual regulators, my husband told me, and I already shared here, it's really convenient.
Yesterday, after a long stagnation, I baked pies with my dried apples. It turned out a little clumsy, but tasty. The husband took them to work today, they left (the husband spoiled his colleagues with my pastries at one time, - they got bored)

And today I cleaned the rust "Sanita anti-rust", washed everything thoroughly, dried it

smeared rast. oil and calcined to max. 10 min. The stink of burned-out oil is, of course, terrible. At least it's not chemistry. Hopefully this will prevent further rust.
Thank you all for your advice and support!

[Sofa_ing]

Sofa_ing,

ordered for WB 2045 lux, for me this is the most convenient option in terms of store and delivery thanks for the tip

You are welcome! I am very glad that the information came in handy. This model just appeared on the WB, I had to order and pick it up on another site as much as 200 km. I think you will be satisfied, the stove is just super!

Many thanks to the girls who created this Temka! I'm not really overjoyed with my beauty!



I had fun on the weekend with pizza and grilled chicken, it turned out yum-yum, but the grill was very smoky, since it was dripping directly onto the heating elements, now I’ll just bake it, sorry for my hard work

Friends, I'm with a curd casserole today. Just mi-mi-mi!
Baked at 170 g for about 45 minutes. She put the form in a baking sheet with water.
Sooo delicious! I baked with raisins, but I can imagine that with berries it is generally a fireworks of tastes !!!

Curd casserole with berries (Tatyana1103)

You can have some berries inside, and glaze on top.
But I have no little kids, so I pursued only one goal, to have fewer crusts and burners.

[Lenochka]

How many buns did you get?

Lenochka

* When kneading flour, it went a little more than according to the recipe.
It turned out 22 buns (in a blank of 50g):


And one more (350g blank) from the Unold AG cupcake maker:

you can learn more about the process itself

Svetochka

Since I am busy at work now, I cook either in the morning or in the evening, when I am at home. Therefore, my description may be “limping”, because, perhaps, something was ready before. But I couldn't see it
How I cooked.
In the evening, after feeding the starter culture, I took 200 g of leftovers + 100 g of water + 50 g of flour (to allow the top layer of the shell to soak (soften). Covered with a foil.
* If I took a piece from the middle, and not the outer shell, I would do everything according to the recipe.
In the morning:

Put the dough:
150 gr warm milk
180 g of evening mixture of water, flour and levito madre (the rest was used for ciabattok)
150 gr flour
In the evening I started the dough.
all dough
2 eggs
150 g sugar
80 gr butter
350 gr flour + a couple more full-size st. spoons
20g vanilla sugar
1 tbsp. l. cognac
Zest of 1 lemon
HP program "Yeast dough". After the end of the program, the dough looked like something to which it would not hurt to add a little more flour. Crumpled. Covered with foil. In the refrigerator (4 ° -8 ° C).
The next evening. I took a bucket of dough from the refrigerator. It (in appearance) has stabilized. And it looked like a little more torment was given

1 hour warmed up at room temperature. Lightly smeared the rast. oil mat and hands.

Added 130g raisins
Then you have already seen in the previous message :) I formed buns (20 pieces in a baking sheet of Gemlukschki, and two in a manunka. At 21.00 I put it on a proofer under a towel. At midnight I greased the yolk + 2 h. L. Of water. After 10 'I put it in an already preheated oven and baked at a temp. 180 g. ~ 20'-25 '

[Marysya27]

Marysya27, thanks for the detailed description

[Irochka]

my baked goods - bored

Irochka, we are also glad that the stove breathed new life Revived and shone with the beauty of opportunities
Amazonka, Larisochka, here it is!
Ritunya, the most delicate magic
sveta-Lana, Svetochka,

[Rituslya]

Rituslyawhat a delicious fish! Interesting casserole, bookmark.
Marysya27, Swan-Seagull, buns and pies are beautiful!
Amazonka, yummy!

I tried my stove.
Made pizza and charlotte.
The pizza was baked at 180 top / bottom for 30 minutes. It turned out to be rather dry. Made without using mayonnaise. Perhaps that's why it's a little dry. And I didn’t like the kefir dough. Baked well. And the child said: "How did we live without an oven?"



Ilona's charlotte
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=180681.0
It turned out very tasty!
He baked at a temperature of 180 top / bottom 35 at the end of minutes, at the end of 5 minutes included convection. The lower heating element needed a little more. The bottom turned out to be pale.

[karnatleo]

karnatleo, Natalia, the pizza looks great and evenly rosy This is the main thing! And the nuances will still be understood and taken into account.Can bake pizza with greater heat for a shorter time
Charlotte turned out gorgeous

"How did we live without an oven before?"

Paw

It turned out 22 buns (in a blank of 50g):

And my buns according to this recipe, also 50 g each. It turned out two batches of 12 each.
Great size !!! And the taste is excellent. Marysechka, thank you!

[Elenochka]

Elenochka, Wow!!! This is the speed And beautiful buns On sourdough or yeast?
I liked the taste too. Interesting and balanced. Although I thought that sweet buns would work out (the dough was very sweet)

Sourdough or yeast?

On the leaven of Levita Madre. I bred them here ... Now I have to feed them, and let the leftovers go into business. We don't have time to eat ...
By the way, my rolls are not very sweet either. We just like that.

[A.lenka, Helen]

A.lenka, Helen,
We are with bread

On prescription:

Wheat bread with processed cheese (ANGELINA BLACKmore)

Girls, owners of Gemlux, have any of you tried to bake rye bread in this oven? Did it work? Or do you need another with a higher temperature? The stove really gives 230 *, or is it a marketing move and in real life there will be no more than 180-200 *?
For a whole year I dreamed of Gemlux, put it off for a dream, and now I was going to buy it, but I was told that for rye breads you need a stove with a tempo. 300-320 *.

stove with temp. 300-320

Eck, where did we have enough ... this one did not bake, but in Shteba, at 230 *, here is the result

[Oksana,]

Hello everyone

The stove really gives 230 *,

Oksana, I give 230 ° 15'-20 'after switching on. I gape once, so it gave out 250 °. I didn’t rise any higher.

Have any of you tried to bake rye bread in this oven?

Rye-wheat baguettes were baked in this oven.

I was told that for rye bread you need an oven with a temp. 300-320 *.

Of course, it would be nice if the oven could be heated up to 400 ° -500 ° C, but I have not met such (for home use) Therefore, I completely manage with such a range of t ° of heating the oven.
On the forum, many recipes for rye bread are executed in hp (180 °). There is even such a Temka: "The choice of a bread machine for sourdough rye bread"
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=417446.0
In the options for the oven, quite acceptable t ° are also indicated: 180 ° -230 °. For example:

Rye bread (on a long dough) rye (Anatolyevna)

Yesterday I baked bread with sprouted wheat grains according to the recipe:

Spindle (notglass)

Pies on lean dough:

Valaam fish pie (Tatyana1103)

Only leavened:




Lean biscuits:

Lean biscuit dough (vernisag)

This morning - ciabatkas on desem:

And the other day - on Levitka and Desem:



On prescription:

Ciabatta fermented with 50% moisture (Helen)

Thank you girls for the answers. Now the last question is a 38 liter stove volume enough for baking bread or is it better for 45 liters?

[Pava tree]

Pava tree, Oksana, the height is the same for both models. If it works, then it's probably better to take it for 45 liters

I changed mine in 38 liters to 45 liters. I gave the first one to a friend. She is very pleased. I took myself 45 liters, since 38 liters did not fit some forms in length (baguette in particular). What I want to say - the capacity of 45 liters is a little more and this is noticeable, I had to adjust the temperature a little differently - the lower heating element is shaping, it is necessary to set the temperature less than it was in 38 liters. Well, at least in my copy .. But the quality of baking is still excellent.

Thank you, I will take it for 45L

Good luck! We keep our fists We are waiting with a new thing and impressions

[Pava tree]

a 38 liter oven is enough for baking bread or is it better for 45 liters?

Pava tree, Oksana, I also chose between 38 l and 45 l, visually there was no way to see, in the end I took 45 LUX and I don’t regret it at all, the size is the same, I decided that less could be made of more (for example, if you need to bake a little), but nothing more can be done from less

[djemma]

Ciabatki on Levito Madre and 1-grade flour with bran:

I cut another hot one:

Levito madre sourdough buns from djemma

I did everything according to the recipe + 2 tbsp. l. flour.
I watched +/- over time. The dough with the activated sourdough was ready in 3 hours. The dough was fermented in 6 hours.
It turned out 1228g of the test:



Blanks (50g each) of buns rose within 2 to 3 hours.






The incision is also "still warm"

* It turned out 18 pieces: 15 from Gemlukschka. 3 more from Manuni Delonghi:

And 300g cake blank:

And also pies for gifts According to the recipe:

Valaam fish pie (Tatyana1103)

Only dough on desem and flour of 1 grade with bran:






And rolls for individual eating, with meat:

Dear, beloved, the best darlings, girlfriends and friends Happy New Year! With the most intimate and kind expectations that will definitely come true! Strength for their implementation With faith and hope in a bright, kind, inescapable!

Girls! Happy New Year! I read your temka and bought a new Gemlux 2045 lux stove. They brought her on December 30 in the evening .. I had no strength to bake. I tried to cook frozen nuggets in it. Super. Juicy, the taste of cheese is felt, not like in an old oven. I cooked frozen lasagne. Also soft, juicy tasty. For the new year, I made a duck with apples and cabbage with potatoes in old Czech style. Played with the modes. Everything was ready in an hour. In general, delight. Juicy, fried, delicious stewed. But remind me with what 2 buttons you can see the real temperature in it, otherwise I put the thermometer for the oven somewhere and can't find it.

[zabu]

zabu, welcome and congratulations on your purchase It is great that the tests were successful and there is a result acceptable for the hostess

remind with which 2 buttons you can view the real temperature in it,

when pressing the backlight and convection buttons simultaneously, shows the current temperature

In my opinion, this is lighting and convection.

Thanks Mary.
We will now bake bread not only in a bread machine. How does steam generation affect the operation of the stove itself? Who has any experience?

[zabu]

zabu, yes, it seems, everything is as usual, when loading a workpiece and spraying water (setting a container with water), the temperature decreases slightly (within 20 °). Therefore, I warm up as much as possible.

Will it not rust from steam? Doesn't steam affect electronics? Nobody tried to bake as Fred Shestno advised to bake on tiles instead of stone?

[zabu]

zabu, should not, steam at high t ° and for a short time. It is baked without steam. And when extinguishing steam is assumed In general, "... I will not say for the whole of Odessa ..," but I often "soar", while everything is ok
Some of the girls have a stone. I was surprised, but they write that it warms up pretty quickly. I also thought about the tile in the subject, it seems, no one wrote

Fred strongly recommended tiles. He baked pizza on it. I put it on the wire rack and baked it right on it. Great pizza turned out. The stone is thick and heats up for a very long time. And here it does not thin the grate and heats up quickly. In another blog from Canada about steam in baking, they shared a find. She used a pumice stone for the grill to create steam. I thought that exactly, This is a wonderful find. The pumice is finely porous and will gradually give off steam.

[zabu]

shared the find.

zabu, thanks Here's another interesting way from Helen:

Hello honest company! It seems that I will soon join your ranks, albeit forcibly - my bread maker has suddenly been covered, and a large oven, brand new, in packaging, is waiting for very few repairs and a new kitchen (besides, I am beginning to doubt its need, not a kitchen, - a large oven ).
I need a technique that can completely replace the oven.Partially it was replaced by HP, I not only baked bread in it, but also made yogurt / cottage cheese, baked meat, cereals and vegetables, and much more.
At first I looked closely at the steam Panasonic, but it is not so versatile, but only complements the oven.
While I am considering two Gemlux models, 38 and 45 liters. Tell me, pliz, where you can see the exact dimensions, outside and inside. My kitchen is small, there is very little free space, so I don't even look at the larger size.
Question on this quote:

Quote from: Rituslya on Thursday 14 June 2018 08:34 PM

Enjoy cooking in my new oven! Really like! The staff never took away as much electricity from me as this Gemlux. Neat, delicate, small pechura.

I don't understand, does Gemlux consume more electricity?

[Galina]

Galina, I can’t open a quote, but I don’t remember. Most likely, I meant that I didn’t cook as much in Shteb as in the Gemlux, so I didn’t consume so much electricity either.
And to be honest, I have never compared the amount of electricity consumed by two stoves.

[Rituslya]

Rituslya, understandably.
This quote is on the first page of this topic, where it is correct, opening, if that. :-)

Urrraaaa! My dream has come true! My beauty has come!
I have updated the stove

Gingerbread

Whole-grain wheat-rye bread with sourdough

[CroNa, Galina]

CroNa, Galina, we joyfully meet and greet that HP is out of order, of course, it's a pity And that joining our company is awesome
Dimensions, like, 45L:
Overall dimensions 568х350х412 mm
For 38L:
Overall dimensions 502х335х454 mm
Maybe the owners of the stoves will also clarify the internal dimensions
Ritunins there are comments in the "Question-answer" section

Rituslya, Rita, does he eat a lot of e / energy?
Quote from: Rituslya on Thursday, June 14, 2018 at 09:38 PM
today from 17 o'clock to 21 she definitely did not turn it off. Moreover, I have a multi-tariff meter, and I just got there at that time.
Quote from: Rituslya on Thursday, June 14, 2018 at 09:38 PM
Ljna, Zhenechka, probably more Shteba, because the characteristics are 1400 against 1800 watts. And I didn't really use Shteboy either.
Quote from: Rituslya on Monday, June 25, 2018 06:49 PM
Today I passed the meter readings, so everything is the same as last month!
I was really surprised and delighted, because whenever possible I try to be stingy and save money. Maybe I started using pizza ovens less often, maybe I stopped getting something especially energy-intensive, but the result made me very happy.
Quote from: Rituslya on Monday, June 25, 2018 at 07:12 PM
Yes, I, too, always compare with Shteba. If I tried to turn on the Shteba only until 7 o'clock in the morning (I have a three-rate meter), then with this Gemlux I am neatly "imprinted" in the most expensive rush hour

Oksanochka, super start And what gingerbread ...

Allusenka, thank you, dear!
You get all the questions with answers right from the depths. I don’t remember anything at all. It turns out that she even compared, yeah.
For some reason, I have now begun to use little stoves, and I am reluctant to cook, so ...
The devil's head is stuffed with something.
It will be necessary to rehabilitate the stove.
The daughter's staff began to work very poorly, the bottom burns, but the top does not bake. I offer her to take her Gemlux, but so far she does not want something.