Oven (oven). We consider, choose, discuss

The option to wash as soon as it cools down is not my option.

Well, to be honest, I washed it twice or twice, just when the fat frankly dripped and could burn badly. But I have it not very dirty.

Well, to be honest, I washed it twice or twice, just when the fat frankly dripped and could burn badly. But I have it not very dirty.

If I do not have time to wash after the chicken, then I will be careful not to cook the chicken, which is wrong. Therefore, I am looking for an option for some other cleaning besides pyrolysis, but I cannot find it. And all the comments confirm this.

I began to fry, bake meat in a piece, or chicken on a large baking sheet covered with foil. The large area of ​​the baking sheet does not allow the fat to be splashed over a large area, and the foil with high sides protects the baking sheet from fat. After frying, the foil is carefully removed and discarded.
But there is practically no washing, the baking sheet is clean. Well, or almost clean, if there is a leak somewhere. Soaked and washed. But there are no problems with washing the oven.

Or I put a wire rack on a baking sheet, meat on it. If you want to bake meat without excess fat, it will drain under the wire rack.

[I can't do without pyrolysis]

I began to fry, bake meat in a piece, or chicken on a large baking sheet covered with foil. The large area of ​​the baking sheet does not allow splashing fat over a large area, and the foil with high sides protects the baking sheet from fat. After frying, the foil is carefully removed and discarded.
But there is practically no washing, the baking sheet is clean. Well, or almost clean, if there is a leak somewhere. Soaked and washed. But there are no problems with washing the oven.

Or I put a wire rack on a baking sheet, meat on it. If you want to bake meat without excess fat, it will drain under the wire rack.

In about the same style, I make game and domestic cockerels in a deep saucepan without a lid.
But since I have all poultry (not broilers), I don't even start without a bag and liquid.
I cook in a Russian oven, but I have to constantly pull out and check the readiness, as it is difficult to determine the temperature in a Russian oven.
It also happened that, when it had cooled down, I set it to bake in a reheated oven (with red coal) and the package began to melt before our eyes !!!!
This was the last point I went to look for the oven. Found it!

I can't do without pyrolysis, I'm not afraid of the smell, anyway, when you heat the stove, different smells are formed at home.
But there is no strength to wipe off ... Especially immediately after cooking.

I rubbed the bread maker for the first six months, until my husband began to bake bread himself ...
And multi-rubbed and still rub, rub and rub, but they still get dirty !!!

but you have to constantly pull out and check readiness, since it is difficult to determine the temperature in a Russian oven.

To do this, there is a temperature probe, stuck it into the meat and let it sit at a low temperature in the oven-oven until it reaches 74 * C - you can safely take it out, the meat is guaranteed to be ready.
You can use a regular temperature probe with a needle Thermometers, oven temperature probes

[svstasya]

svstasya,

Internet store in a personal write, please.

This is our local network, it only works for three regions. Alas.

I was just then aiming at the dryer for vegetables and fruits, and then I thought. There is a particularly large fan in the oven; drying is prescribed in the instructions. Should I bother with a dryer too?

Buy a full-fledged dryer, with a normal temperature - and you will have happiness dried in any quantity cheap
Why drive a large oven for this, it is softer than a dryer, more expensive, and electric will take a lot

Hello everyone! Tell me please.

In connection with the need to choose an oven, I faced a question. How much real usable volume is needed in the oven?
What does this 44, 56 or 70 liters mean?
How much volume is in your oven and is it ok with you?

What does this 44, 56 or 70 liters mean?

This is the useful volume inside the oven, the chamber itself.
I need to look into the instructions how much volume I have cameras - I have a normal standard oven

If this is a built-in standard oven, then its width should be 60 cm.

Girls, I came to you for advice! I chose the dishwasher, now I'm starting to choose the oven, and then, as I announce all my wishes to my husband, he will kick me out of the house (he may still regret it). I have never had a full-fledged oven, I use a mini-oven, so all these terrible words "pyrolysis", etc., are not clear to me. In the oven, I plan to bake pies, charlottes and the like, not on a professional basis, and I cook many dishes in the oven, because you can't fried.

Please advise what options are needed, and for which you can not overpay, because the prices are very different. So far, I realized one thing that I don't really need steam when baking bread, because I often bake bread in a bread maker on a timer.

The main money is added for steam, microwave and pyrolysis. You have already given up steam. Microwave Pribluda in the oven is completely unnecessary, there is a separate microwave. Convenient only for saving space in the kitchen. One device instead of two. If you still agree to scrub the oven with your own hands, then you can refuse pyrolysis.
Unfortunately, all other cleaning options, no matter how they are called, are options for manual washing with some variations more difficult and easier.
Therefore, for me personally, the presence of pyrolysis is critical. And now I have one, with pyrolysis and microwave (there was no pair when buying it yet). And I choose a new apartment with pyrolysis.

[Julia ***]

Julia ***, aaaaaa, what a sentimental, brain-enduring occupation! Oven selection
Thank God, it's been a month since I installed my oven, but still hasn't come out of this state-;)
I suggest you look at the prices and brands that are available in your city, estimate the acceptable financial ceiling and tell.
They will prompt you for specific models. And most importantly, will it be about electric?
About pyrolysis. All the lucky owners of this function in their ovens praise this beast called "pyrolysis" very much. The bottom line is that the oven heats up to such high temperatures that all the dirt, fat inside the oven burns out and turns into ash, and you just have to brush it off with a cloth. This masterpiece greatly increases the cost of the oven. If the budget allowed me, I would definitely take it with pyrolysis.

Now there are all sorts of pleasant New Year's promotions and bonuses, you may be able to find an excellent oven for a good price.

thanks a lot for the answers! in the foreseeable future, we will move and buy everything, so I started reading in advance, because now the appliances in the kitchen are not new, in all innovations I am a complete layman. So I slowly choose, or rather I try to figure out each unit in turn. In stores, I was embarrassed by such a difference in prices - 17 and 50 thousand, so I started reading, but here, too, everything is not simple. Previously, I just looked at beige, but now I wanted it with pyrolysis. Who has such a miracle, please describe how it works for a beginner.

[Julia ***]

Julia ***, I also recommend taking it with Pyrolysis. I have had an oven with pyrolysis since 1996 (then few people heard about this beast at all and it was simply indecently expensive, about 3 thousand USD), so inside it is like new, although I cooked a lot in it when I lived in the apartment and now the apartment it is not the first year that has been rented, you understand that tenants do not particularly like to launder) the only thing is that when this mode is turned on, it is imperative that the hood is fully turned on, but it is better to open windows, becauseeverything inside burns out and the smoke comes out, but the procedure does not need to be carried out often. I do it every six months - a year. After the door is unlocked (after 300 degrees it locks the door, the temperature is very high) I have 500 degrees, how many new ones I don’t know) you just need to sweep the ashes The program lasts 2 hours 20 minutes seems

Thank you girls for not giving up in the throes of choice!

Comrades, are there any happy owners of narrow ovens (45 cm)? I'm thinking about buying. I don't cook a lot, I don't bake pies. My large oven is empty most of the time. Maybe there are reviews?

[pyrolysis]

Girls, I came to you for advice! I chose the dishwasher, now I'm starting to choose the oven, and then, as I announce all my wishes to my husband, he will kick me out of the house (he may still regret it). I have never had a full-fledged oven, I use a mini-oven, so all these terrible words "pyrolysis", etc., are not clear to me. In the oven, I plan to bake pies, charlottes and the like, not on a professional basis, and I cook many dishes in the oven, because you cannot fried.

Please advise what options are needed, and for which you can not overpay, because the prices are very different. So far, I realized one thing that I don't really need steam when baking bread, because I often bake bread in a bread machine on a timer.
More details: https://Mcooker-enn.tomathouse.com/in....0

My little experience:

pyrolysis needed if there is no longer the strength to scrub the oven itself. Do you want to scrub = do not need pyrolysis (it is better to break through the word pyrolysis in a search engine, there it is in detail)
pyrolysis does not stink if the oven is in small burnt spray

telescopic guides - this is convenient because you slide the baking sheet 80% out of the oven with a hot duck or other weight, where hot liquid "splashes" and you see if it's ready ... And the risk of getting burned on the cabinet is much less ... (By the way, they can be easily removed \ are inserted, you can probably buy it)

temperature probe - the built-in temperature probe automatically turns off the oven if it intends to set the temperature of the "food" (I bake bread with it)

4 glasses - I did it, I didn't get hung up on the number of glasses, but the fact is, the exterior is very nice to touch! warm!

touch control - I wanted it to be more convenient to wash .. I DIDN'T TAKE it, I can’t manage it. She took the "sticking out" handles.

child protection - I have it. But best of all = countertop installation.

auto power off by timer - very convenient, I use it all the time !!!

steam - I don't have it, I bake bread in tins, the crust is not oak and not crispy. And we just need soft bread.
I have without steam, but with pyrolysis!

auto programs (brains) - I didn't, the price for them is too high, I have my own brains!

convection - it turns out that it is still possible to buy without convection! Convection is needed when you cook more than one baking sheet. And so it seems that it is not really needed Can do a good job of filling the oven with burnt grease !!

I am back to you! In the picture you liked the "Fornelli FEA 60 MERLETTO Ivory Electric Oven", what can you say? Or else there are several Electroluxes that match the color. I have already stopped dreaming about pyrolysis, as soon as I looked at the price

Added Wednesday 21 Dec 2016 12:41 PM

Or else you like the design "Oven Gorenje BO 73CLI", who has, please write reviews

[Julia ***]

Julia ***Burning is from the Classico series? I have such an oven. I use it for the second year, I bake it often, I like it. I immediately took a set of the Classico series to a new apartment - an oven, a gas hob, and an extractor hood. I like everything (if you do not take into account the very noisy hood, although it works well too, there are no smells if I turn it on)

[Oven electric EOC96851AX.]

I began to slowly test my oven - Oven electric EOC96851AX.

To begin with, I warmed it up at 300C for half an hour, then wiped it off. After that, I immediately baked curls.
The other day I was making meat in French, prog top-bottom, 190C. Good luck! The meat is tender, the cheese crust is thin and crispy, everything is somehow airy. The oven bakes very gently compared to my old compact Neff with microwaves.


I also baked pizza, at 270, the dough turned out to be tender, the crust below is light, but very crispy and thin!
There is a program "Pizza", but there it is baked with steam. I'll try and unsubscribe. Somehow pizza with steam is strange for me ...
The controls are clear, intuitive, you don't even need to read the instructions, everything is clear anyway!
11 heating options, pyrolysis, steam, 30-300 C, the glasses are removed, the temperature probe, a large fan, a ring element, 20 favorite programs, 90 modes, a telescope (something I could not install yet, it is slow), 4 removable glasses.
We will test how we will install it stationary. I like it so far! Heats up pretty quickly to high temperatures.

[Rada-dms]

Rada-dms, and what kind of oven do you have for how many liters?

[mowgli]

mowgli, here I copied from the description.
Automatic programs 90
Convection Yes
Oven cleaning Pyrolytic
Steam cooking Yes
Defrost Yes
Heating modes 11
Timer Yes
Safety shutdown Yes
Design
Skewer No
Grill Electric
Oven door Hinged
Display Yes
Oven Electric independent
Oven volume (l) 72
Touch switches
Telescopic Slides Yes
Core temperature sensor Yes
Number of glass doors 4
Additionally
Additional information Automatic temperature adjustment, automatic cooking programs, automatic cooking programs by weight, display of residual heat
Other functions and features Steam oven
Clock Yes
Details
Maximum temperature (° С) 300
Energy consumption Class A +
Power (Watt) 3380
Childproof Yes
Colour
Main color Silver

[Rada-dms]

Rada-dms, oh, finally, reviews about this oven. Now I just choose, except for her I do not want any other !!!!!!! But there are no reviews at all, I will follow you
And if it's not a secret, how much did you take It for? And then in stores there is such a range of prices ...

[Rada-dms]

I certainly do not argue that the oven is good, but in the magic hands of the Culinary Fairy Rada-dms any oven will produce masterpieces!

Rada-dms, very beautiful tail! Thank you very much for your reports, because this is not your first electric oven and you are comparing. This is a very valuable experience.

I, too, "go around" the new Gorenje BO658 oven.
And, as my husband will say, “having 25 years of experience in cookers,” I make discoveries like a child. What a juicy chicken turns out in an electric oven. It turns out that I had overexposed It earlier in the gas room and used baking sleeves to achieve juiciness and color.
How does the preheating of the oven work for you?
I have a Children's delight here too! In my Gorenyi, the main ones are set: mode, pace, time, and then I press the "quick warm-up" button. As a result, it heats up very quickly and squeaks, waits for me to open and put the baking sheet, keeps the temperature. As soon as I "slam the lid on the keyboard it", it goes into a preset mode and bakes

Only I haven’t decided yet, in the gas room everything was different.

[jslada]

jslada, Yulia, I took on an acquaintance! I just helped one person without much effort, but refused to thank them ... In this case, such an opportunity appeared to purchase at a very good price! So everything has grown together! Take the lowest price and minus 22,000, so, at least once in my life, I was lucky with the price!
The oven looks cool and is a long term investment, so think! I will actively start baking in it in three weeks, I will write here about my impressions! Moreover, since you are looking for reviews! And then I still don't have a normal kitchen there!

Added Thursday 12 Jan 2017 10:30 PM

Tanya-Fanya, Tanya, thank you for such a nice compliment! I try to fey, but we have a lot of the same deviceaholics in love with cooking with magic hands! It's hard to screw something up with this technique!: Girl_love:
And then my people are already used to it, I just hear: "Thank you, everything was very tasty!" And no nuances!
I haven't really studied the instructions yet, but I saw that there is a quick warm-up, programmable time at a given temperature! Unsubscribe!
And there is also baking experience in Boch and Siemens.

[Rada-dms]

Rada-dms, I do not argue, here on the forum there is a wonderful company of hardworking chefs. But we're talking about your new oven.
Interestingly, you played enough with Boschik and Siemens, now you have taken up Electrolux. Your opinion is very interesting.
😊

[Rada-dms]

Rada-dms, I look forward to your sweets. Moreover, I plan to take it no earlier than two months later, as we start repairing the kitchen. And then if I buy now, I'll go crazy around her and just look at her
And besides, I optimistically believe that the price for it will fall during this time.

And besides, I optimistically believe that the price for it will fall during this time.

I don't really share your optimism I took my 95651 BX before the New Year ten thousand cheaper than it is now in the same store ...

[svstasya]

svstasya, please tell us about auto shutdown. You set the time, it has expired, the oven has turned off and beeps. How long? What happens next with the oven?
Thank you

What happens next with the oven?

Cools down.
Why, you never checked it? Well I spoiled how many nerves for myself and people, figuring out if there is a shutdown timer in your oven!
Or was it not with you? Damn sclerosis ...

[Sonya sadova]

Sonya sadovawell little Hope is in my heart

Cools down.
Why, you never checked it? Well I spoiled how many nerves for myself and people, figuring out if there is a shutdown timer in your oven!
Or was it not with you? Damn sclerosis ...

And with me too!
Mine screams like a victim! As much as 2 minutes. In this case, of course, it will turn itself off. But there is only such a nuance: it will stop heating, but it will not turn off completely, the icons will all continue to glow.
Well, of course, I would like it to turn off completely like a multicooker and that's it. I kind of turned it on and left the house 🏡

Aah .. Does it matter to you? Yes, mine does not turn off for good either. But mine is on the mechanics, and yours is a full automatic ... In theory, they could have implemented it. And what timer have you tried, the one that sets the duration or that turns off in time? Maybe after graduation they behave differently?

Both are yelling, they can't seem to live without me, well, I found a management on them. The sound can be set to a minimum.
In general, when everything was installed in the kitchen, at one point I almost went crazy. Something suddenly beeps and yells at the same time. The technique is new, from fright I can't understand what it is? Now I got used to it a little and began to distinguish by the voices of everyone

And further. A friend bought the kitchen in the summer, Maria, and she was led to share three items of electrolux equipment with a huge discount. So Her oven turned out to be without a timer. And when the baking time ends, she yells without stopping until the hostess approaches her. Also, there is no signal in that oven when the oven has warmed up to the set temperature. And my (smart girl, ugh ugh ugh at her) beeps that she has reached the set temperature.
In short, if not for you girls, I would have bought myself a "simpleton" for a lot of money. And so, it's good with you, they told everything, poked my face, and I took into account everything I wanted.
To all

[Tanya-Fanya]

Tanya-Fanya, it doesn't matter about yelling, I actually meant a complete shutdown.
But if not, then no ... It's a pity, of course.

And in general, you are a very happy woman. So many new and wonderful at once - it's delight, how many positive emotions!

[svstasya]

svstasya, please tell us about auto shutdown. You set the time, it has expired, the oven has turned off and beeps. How long? What happens next with the oven?
Thank you

As correctly written above.

If I set the end after 20 minutes,
then oven in 20 minutes starts to squeak (Beeps for 2 minutes) and turns off light and heating at the same time.

At the same time, on the residual heat, the dish can still be baked for about 7-9 minutes at 100% (I checked it on pizza).

There is also a function what time to disconnect, but she did not use it, as she did not observe.

and there is also a function just a timerI use it to remind myself
eg,
today baked potatoes at 300 * degrees (raw, pickled in oil with spices),
so I baked it in layers (that is, I opened the oven three times (every 5-6 minutes) and
put a new layer in a heat-resistant glass mold (on the table, of course).

A set "just a timer" as a reminder and in the end (after stirring and lubricating with marinade) I have already installed shutdown timer.
Then the oven shut itself down and signaled this.

[svstasya]

svstasya, thanks, in general, everything is the same as mine. Apparently, the multicooker spoiled me, and the oven is a serious technique. Do not leave unattended.
My instructions also say about residual heat. My oven, while cooling down, shows the current temperature until it drops to 80 grams. I also use this warmth-;)
At the same time, the book does not recommend leaving the dish to cool in the oven for a long time in order to avoid strong condensation. Indeed, after the cookie it is almost dry, and after the chicken it is necessary to collect droplets of moisture well, especially around the rubber seals, with microfiber.

I don't really share your optimism I took my 95651 BX before the New Year ten thousand cheaper than it is now in the same store ...

Sonya, please tell us how your bottom bakes? On convection mode, it seemed to me that the bottom of the pizza turned out to be whitish. True, I baked on perforated round pizza tins, but on paper! In general, I feel that I need to buy a stone!

Added on Tuesday 17 Jan 2017 03:06

Here I baked a cake on convection at 250 C like khachapuri - on top of suluguni with egg and cream, I used yeast dough on kefir. While I was waiting for the bottom to brown, the top was slightly overcooked.

[on the 1st floor in LOW mode]

please tell us how your bottom bakes? On convection mode, it seemed to me that the bottom of the pizza turned out to be whitish.

I have experience.
Try to do the same on the 1st floor in LOW mode, I bake pizza not on convection,
on a silicone mat on a thin tin baking sheet.

The bottom is baked well and the top is not baked ..

And on convection, the top of the pizza bakes faster, even if it is the BOTTOM + FAN mode (convection).

My oven Ikeevsky Electrolux. (Grenslös)

I will clarify:
silicone mat (Ikea) up to 250 * degrees, so pizza I bake at 235-240 *
I set the timer time for shutdown within 22-26 minutes (as it comes across)
17 minutes + residual heat = little, the bottom does not have time to bake.

Girls, no one has an oven from IKEA?
This is how I liked RAFFINERED
Oven / pyrolytic self-cleaning and the price is not exorbitant.

Girls, no one has an oven from IKEA?
This is how I liked RAFFINERED
Oven / pyrolytic self-cleaning and the price is not exorbitant.

My message is right above yours.
I have an oven from Ikea, the name "Grensles", pyrolysis, telescopes, a shutdown timer, etc. (made in Italy, Electrolux for Ikea)

Download the instructions on the oven page, look for the blue words "downloaded files", the functions are described there and on the last page the company and country of manufacture

For Ikea they make Electrolux and Whirlpool

My message is right above yours.
I have an oven from Ikea, the name "Grensles", pyrolysis, telescopes, a shutdown timer, etc. (made in Italy, Electrolux for Ikea)

Download the instructions on the oven page, look for the blue words "downloaded files", the functions are described there and on the last page the company and country of manufacture

For Ikea they make Electrolux and Whirlpool

Good morning!
I didn't read something carefully
How long have you had it and are you satisfied with it?

Good morning!
I didn't read something carefully
How long have you had it and are you satisfied with it?

This is my first electric oven.
I chose it specifically in Ikea, as I am afraid of one-day online shops.

I'm happy with mine.
The consultant at Ikea said he had Refined.
But I chose Grenslös.
As far as I remember, I was missing something in Refined. Maybe there is no temperature probe or there are no telescopic guides?

You need to look at my profile messages, there is a lot about the oven.

Acquired around November - December.
And away we go. So much fun to cook!

I especially like the "sticking out" pens, although I wanted a sensor when searching on the Internet.
I tried the sensor. She presented her dirty fingers, but she also took them with handles, you can turn them with a "towel" if your hands get dirty.

I have five "floors" in the oven, the volume is maximum, I really like it, because I don't like to cook food on the palm of my hand.
The sponge cake was not baked on a full baking sheet, and the gingerbread roasted more or less evenly.

I bake bread in molds and the lack of a steam function does not seem to bother me, although I initially chose an oven with pyrolysis, steam, temperature probe, telescopes and a large oven volume.

I use the temperature probe for baking bread, and also for meat. I did not have time to apply before the fish. The oven with a temperature probe is very convenient, but it is scary to insert the tip into the nest in a hot oven. And the temperature probe is inserted after the crust has formed.

I dried the meringue several times, put the dough on the rise. ..

They write that it is 3.5 kW, but during operation it takes about 1-1.2 kilowatt ...

Girls, I got a buzz with a temperature probe !!! I'm serious! I am writing this for those who are still in a state of choice and are thinking in the same way as I used to think, like "I cooked without him for 20 years, why should I overpay for it now."
The core temperature probe is a really useful thing for those who constantly cook.
Indeed, with the purchase of a new electric oven with a built-in temperature probe, it has become much easier to cook.
The essence of the temperature probe: we insert one end of the temperature probe into the socket of the oven, the other into meat, poultry, fish. You don't have to be limited to large items. The temperature probe is inserted into steaks, drumsticks, legs, etc. Honestly, I haven't experimented with bread yet.
So, we put it into the product, closed the oven. It remains only to select the baking mode and set the internal cooking temperature according to the table. For example, for chicken legs I put 87. And that's it! No guessing the time, keeping an eye on the color of the crust, taking out a hot baking sheet and checking the flowing juice, nothing is needed!
As soon as the temperature inside the meat is equal to what you set, the oven will beep and turn off!

At the exit, juicy dishes, not overexposed or overdried.
Down with sticks and matches, down with burning fingers and checking meat and fish for readiness.
Hurrah! Dinner is ready, welcome to the table.

[only temperature probe with a socket in the oven!]

Girls, I got a buzz with a temperature probe !!!

I agree 100% only temperature probe with a socket in the oven!

Although there is a separate Chinese temperature probe, it is not so convenient for them, it does not turn off the oven! And the built-in temperature probe turns off!

[svstasya]

svstasya, Yes Yes! I just wrote about choosing an oven with a temperature probe!

[Tanya-Fanya]

Tanya-Fanya, good evening! I wanted to ask the company and model of your oven

[Mari_M]

Mari_M, good evening!
My oven gorenje BO 658
But it's not about the brand, but about the function itself. Similar temperature probes built into the oven, temperature probes now have many brands: Bosch, Siemens, Gorenya, Elekrolux, Neff, Mille, etc.

I'm still looking for it. We have gas at home for this and we naturally wanted a gas oven. But after reading the girls of cake makers, I thought about something ... still put gas or electric

Oh .. If cakes are life, then I wouldn't even think about it. To bake a chicken or potatoes there - it will just work in a gas oven. But about eclairs / biscuits / meringues, I would have thought three times ... In fact, this is such a thrill when it all always turns out evenly by itself, without any dancing with a tambourine. No wonder more and more gas stoves with electric ovens are being installed.

By the way, if it is very simple to connect a stove or a cooking stove, because this is one point of connection to the gas pipeline, then some difficulties are possible to connect a gas oven, because this is the second connection. I myself am not aware of the details, but I know that some people specifically buy a solo stove, just not to mess with the oven.