Oven (oven). Consider, choose, discuss

I would not be very big, but budget, just convection, two tena and a thermometer. and about forty liters, already how many I choose and in any way, I do not understand anything about them, but the gas is very much !!!! strains

[Masinen]

Masinen, what a handsome man! Indeed, now there are no such Electroluxes.
On sale Electrolux either Polish or Italian assembly. But how it really ... is not known.

Girls, I need help. I want an oven with steam, of course I wanted Electrolux, but the prices are outrageous, I found the cheapest one with the steam function for 42 thousand (not the one that needs to be pressed manually), and then I came across a Beco BIS25500XMS with a steam function, what can you say about Beco ovens? It's just that the difference with elektrolux is about 20 thousand.

I recently bought a 6641 electrolux with steam (outgoing built-in water container). I looked and read for a long time.
Assembling Italy
Built-in steam generator
Temperature probe (och conveniently - you set the temperature of the finished product, when it is reached, the oven turns off)
Convention + couples
Steam heating and much, much more ...

I've also looked at the prices at the officials in shops, you can download it, it's cheaper to buy a cookery in Ikea

[Chernichka]

Chernichka, in my opinion, it is better to save up a little and buy equipment that you know

[Margo31]

Margo31, Julia, good oven! Congratulations!!!
Chernichka, You take your time, monitor prices every day, suddenly you run into a good price.

Julia, what is her maximum temperature?, Otherwise they write 230 degrees in the net

[Chernichka]

Chernichka, write an error.
she has from 30 to 300C
Masinen, Thank you.

Added Sunday 23 Oct 2016 10:42 PM

Liz, here's mine)
But it seems to me that they are no longer on sale. These are German ovens, and Electrolux is now assembled in Poland or elsewhere, but not in Germany.

I love him!! He's so comfortable, handsome, just something. Only I don't use automatic modes, and in general they are not needed. They are stupid

Cool oven !!! Damn, I looked at her at the HouseBT for 56000r, I completely forgot about her - everything is a sensor, a Deluxe series, assembly Germany !!!

[Yulia]

Yulia, uh, well, this one is like an airplane! Class!

Mine and cost 56 thousand))
I am very happy with mine, I would like to have a temperature of up to 270, but this moment is not critical))

Another question on the agenda: what do you think KULINARISK Oven with a steamer function, stainless steel ikea which model is closer to electrolux? P.S. I have the idea to buy a kitchen in Ikea, get a voucher for 10 thousand and for this money buy an oven in the same place.

Virgo, what are you cooking with steam, except bread, and even that first 5-7 minutes? Is he really needed?

Honestly, I have read that you can cook meat with steam, it turns out more tender. And in the end, I also have to shave, I'm talking about a super-electrolux

Girls!!! I took her ... could not resist
Electrolux OPEB 9951Z the most stuffed with Su-vide



She has such cool protrusions:
two grates
two shallow trays
one deep shelf


And also:
perforated flat baking sheet

And the most important bonus:
Steaming pan set

Added on Monday 24 Oct 2016 06:19 PM

Mine and cost 56 thousand))
I am very happy with mine, I would like to have a temperature of up to 270, but this moment is not critical))

Her convection is professional + 40g should be added. I read, so 270 is

This is how the number Yesterday boasted of one oven, today another :) Congratulations on your assistant! Julia, did you return 6641?

[Margo31]

Margo31, Julia! Congratulations !! Cool oven !!

Added on Monday 24 Oct 2016 7:14 PM

Sonadora, I cooked the meat in a whole large piece, it turns out just mortality !!!

[Margo31]

Margo31what a beautiful oven! I can imagine how pleased you are with her capabilities!
Let it serve for a long, long time with faith and truth! Congratulations!

Added on Monday 24 Oct 2016 10:50 PM

Honestly, I have read that you can cook meat with steam, it turns out more tender. And in the end, I also have to shave, I'm talking about a super-electrolux

Steam and grill the meat? I can not imagine. It will be wet and steamy. Interesting

For several days I play and get acquainted with the new oven Gorenje BO658A31
After the gas oven, you need to master the electric one, master the modes.
Experimenting with a temperature probe. The chicken turned out to be cool - tender and juicy, but pale. Here it is "browned" on the classic heating "top and bottom".

Girls, tell me, please, do we have a topic where beginners like me master the modes of electric ovens?

Thank you girls !!!

This is how the number Yesterday boasted of one oven, today another :) Congratulations on your assistant! Julia, did you return 6641?

My sister took it, as prices are unlikely to be met soon ...
Now I think, what am I going to do with this brain?
I liked the built-in clock more in the first

Honestly, I have read that you can cook meat with steam, it turns out more tender. And in the end, I also have to shave, I'm talking about a super-electrolux

P / S Read: "And in the end also shave" for another dish, not for steamed meat

[Margo31]

Steam and grill the meat? I can not imagine. It will be wet and steamy. Interesting

When do we fry meat after sous vide?

Margo31, super buy! Congratulations!

When do we fry meat after sous vide?

Girls, for me it was a mystery of cooking sous vide in an oven with steam. They even have auto programs sous-vide. I'll try on the weekend, I will definitely unsubscribe. : povar: I used to make sous-vid in Shteba's pressure cooker

Girls, for me it was a mystery of cooking sous vide in an oven with steam.

Yes? And why?
Sous-vide is a long-exposure low-temperature cooking. Initially, it seems, it was born in the oven, because the method is very ancient. It's just that it is much more convenient and effective to do this in water in a film, in a conventional oven the meat can be aired from above, but in an oven with steam this problem is lost.

Sous-vide is a long-exposure low-temperature cooking.

Ahhhh, that's how it turns out!
So the "slow cooking" mode when the temp is selected from 100 to 130 - is this what it is? Or "He" (because sous-vid)?

[Tanya-Fanya]

Tanya-Fanya, oh, well, it's already boiling at a hundred degrees, so don't know. But it seems to be a bit too much even for air.)) We must ask Margo31 see what temperature her cabinet maintains in this mode. It seems to me that it is not more than eighty, but this is purely "from the bulldozer."

Girls, I also have such a mode, low temperature. 1 time mom cooked fish on it and then asked why she came out raw)))

And at that moment I was not in Moscow)

We need to ask Margo31 to see what temperature her cabinet supports in this mode. It seems to me that it is not higher than eighty, but this is purely "from the bulldozer."

I have a VarioGide program on low-temperature mode, so there the temperature on the machine is set depending on the product, a whole list of fish, meat, poultry, vegetables, fruits and there are many varieties of these items

Added on Wednesday 26 Oct 2016 11:03 AM

It's just that it is much more convenient and effective to do this in water in a film, in a regular oven the meat can be aired from above, and in an oven with steam this problem is lost.

in the oven, sous vide also needs to be vacuum-packed (instructions)

[Margo31]

Margo31, and what kind of cleaning does your new thing have?

in the oven, sous vide also needs to be vacuum-packed (instructions)

Well, you never know what other people can write.)) Even on TV or in the instructions, they recommend choosing a hood based on the size of the kitchen. Although each person, after thinking for a few minutes on their own, guesses that this is nonsense.

It is clear that hermetically sealed food is stored longer and oxidizes less without air, so it is simply more convenient to cook in plastic. So why not?

[Margo31]

Margo31, and what kind of cleaning does your new thing have?

3 types of steam cleaning. Moreover, water must be poured not into the depression of the bottom heating of the oven, but into the steam generator itself. Then several stages of cleaning are obtained from scale too

Hello girls Your help is very necessary! Who can tell, I want to buy an oven in the range of 30-33 thousand. Priority, baking biscuits, so as not to dry, other functions are not very important, I would like to, of course, but I will interrupt Please tell me which one should you pay attention to? And another question, if it is possible:) can an oven replace a 40-43 liter mini-oven, can a large form fit there and does it bake well? Can anyone have experience with mini ovens? I would be very grateful: rose: Your experience is the most honest indicator

Tell me, please, earlier I came across a topic where modes in electric ovens were actively discussed for those who have used only gas ovens all their lives. I can not find! And with the modes in the new oven I am terribly dull.

I took a look at the Electrolux EOC 95651BX, confused by the reviews about the exploding outer glass. Nobody came across this model?

[Girls, who bought their oven where?]

I looked at the ovens ...

Girls, who bought their oven where?

I still have an eye on Electrolux (considering Ikeevsky and from the 2016 catalog)

my requirements: pyrolysis, telescope, temperature probe, timer with shutdown and steam (I think how much I need and want it)

[svstasya]

svstasya, Your requirements are superb :-) If you find a suitable option, then "we must take it!" :-)))
Do you have experience with the core temperature probe?
Steam? I also puzzled over whether I needed to be driven over the presence of steam. The fact is that steam is here as an additional function that improves the quality of certain baked goods (for example, bread), but in no way replaces the steamer.
All my life I baked in a gas oven and specially put a container of water on the bottom for humidity and that very steam. The electric one does not dry like a gas one, and somehow I don't need steam.
I will wait and listen to what those who bake in an electric oven and use the steam function have to say

improves the quality of certain baked goods (for example, bread), but does not replace the steamer.

I have such a program for the "PAR" oven, and this is not at all a double boiler in the usual sense - to steam vegetables or a file.

Here, the fan is turned off in the oven, and all condensation remains inside the chamber, creating moisture - which is necessary for baking bread with steam. I somehow do not use this program, I get by with the program for baking and baking "top-bottom"

I have never used pyrolysis - it's a pity to drive the oven for kilowatts, but practically the best cleaning with a steam generator or a brush is cleaner and more practical than "burning" the oven. Then all the same, you need to remove the burnt inside.

The temperature probe is a good thing, practical.

[svstasya]

svstasya, Your requirements are superb :-) If you find a suitable option, then "we must take it!" :-)))
Do you have experience with the core temperature probe?
Steam? I also puzzled over whether I needed to be driven over the presence of steam. The fact is that steam is here as an additional function that improves the quality of certain baked goods (for example, bread), but in no way replaces the steamer.
All my life I baked in a gas oven and specially put a container of water on the bottom for humidity and that very steam. The electric one does not dry like a gas one, and somehow I don't need steam.
I will wait and listen to what those who bake in an electric oven and use the steam function have to say

I did not use the temperature probe, since I have been living without an oven since 1998.
Before that there was a gas stove, and after 2006 only a Russian stove ...

In short, if it is really possible to bake bread in an electric oven, no worse than in a bread maker, then you should not bother with the steam function..

[you only need to bake in the oven]

If you want to get high-quality tasty bread, then it you only need to bake in the oven

There are enough recipes for such bread on the forum, both with yeast and sourdough - with baking in oven and steam modes

The temperature probe is a good thing, practical.

Have you described your experience anywhere? I would love to learn!

all condensation remains inside the chamber, creating moisture - which is necessary for baking bread with steam. I somehow do not use this program, I get by with the program for baking and baking "top-bottom"

Wooooooot! And I got that impression! An electric oven not only does NOT dry, but creates moisture! And the steam function turns out to be superfluous

Wooooooot! And I got that impression! An electric oven not only does NOT dry, but creates moisture! And the steam function turns out to be superfluous

This is what I wanted to know !!!! Hurrah! The choice in favor of Gransles (Ikeevskaya Electrolux of Italian assembly)!
And then in a dream I choose the oven ...

I ordered Electrolux EOC 95651BX. The 30th will be brought. I chose-ah-ah. If I had chosen my husband in due time

[svstasya]

svstasyabut that's just my opinion! I have no experience in an electric oven with steam!

Good day! Girls please tell me which gas oven is better to choose?
And does anyone else have a BOSH HGN22F350 gas oven

[svstasya]

I ordered Electrolux EOC 95651BX. The 30th will be brought. I chose-ah-ah. If I had chosen my husband in due time

I looked at a similar model for 50 thousand ... And in Internet stores from 37 for some reason ...
I was confused by the review about breaking glass ...
And about my husband, you can say this, he has the opportunity to increase the "functionality, bells and whistles", but the oven does not, so you have to choose the oven so carefully!

Posted on Friday 25 Nov 2016 05:39 PM

svstasyabut that's just my opinion! I have no experience in an electric oven with steam!

I realized it sounds something like in the instructions "do not boil the clock!"

I was afraid that in the absence of steam there would be wood bread,
but if a person (I mean Roma), having an oven with steam, bakes bread without it! This is the answer for me!

And since my family was satisfied with bread from a bread machine all these years (no more than 3 years), and in the oven it comes out better (according to the comments) ...

Then I start the process of buying what I really liked!

[svstasya]

svstasya,

And for some reason in internet stores from 37 ...

It will cost me forty with delivery to the branch of the online store.
As for the glass, let's see, it seems like not everyone, but there are hands in which the stainless steel cracks.
There is pyrolysis, the temperature is from 30 to 300, all the necessary functions, and if it bakes without steam, like with a steam, what else to dream of.

It will cost me forty with delivery to the branch of the online store.

Internet store in a personal write, please.
In terms of parameters, it is an analogue of the one that I chose for myself .. Only my favorite's handles are not recessed (I tried it on to the touch), I felt the non-recessed ones were more reliable for myself.

[Tanyush]

And I got that impression!

Tanyush, this principle of creating steam in the oven is written directly in the instructions

I have an oven with steam, but it can cook for steam, that is, there is full steam. Moreover, I have various steam modes with different levels of humidity / steam, including some that work with a fan. In general, I really like my "Steam". And I baked bread in it, and cakes on auto programs with steam. She simply poured water into a special hole at the signal. And the proofing mode also uses steam, and for meat, how many options are there, so that it is juicy and with a crust.
So I am very much for "Steam", but I don't need pyrolysis at all.
At first, I pampered with the temperature probe, and then stopped using it, it seemed there was no special need.Well, if only the whole chicken or roast beef.

[Vei]

Vei , and what kind of oven do you have and how do you wash it without pyrolysis?

Vei, what kind of oven do you have and how do you wash it without pyrolysis?

I have an Electrolux EOB 8851 AOX.
Well, I can't say that it gets very dirty. After cooking the meat, I wipe it fresh, and there is a regime, however, nonsense, with steam cleaning. In general, just mine as soon as it cools down.

Posted on Friday 25 Nov 2016 08:44 PM

I just bought a second oven for work already. True, without steam, it's generally simpler, but also very good, not a basic version, from Siemens, I'll test it again, there will be something to compare with. I will share my impressions later.

Got it, thanks. The option to wash as soon as it cools down is not my option.
Therefore, as I do not try to find an option without pyrolysis, that is, save money until I come across such options.