Oven (oven). Consider, choose, discuss

[Mari_M]

Mari_M, a lot has already been said about choosing an electric oven in gasified homes. And if my memory serves me, no one has regretted it yet.
Even the argument about increasing electricity bills and saving on gas has long since disappeared. Having a meter for both gas and light, you will see for yourself.
Good luck with your choice!

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 for connecting a gas oven, because this is the second connection.

Yes, they are two separate devices. Therefore, it is necessary to make another branch from the gas pipe and a tap on it. All this must be coordinated with the gas service. And this translates into a substantial pretty penny.

Girls are all huge thanks for the advice!
If anyone else wants to add something, I'm just for

Girls are all huge thanks for the advice!
If anyone else wants to add something, I'm just for

I will add!
The consultant of one hypermarket, after a 30-40 minute conversation, said that Germany supplies only a board (electronic brains) for its electric suites, and the assembly is in Italy.

After that, I stopped clinging to Germany, and took Italy in Ikea.

For 40,000 in Grenslös (my oven) they packed a temperature probe, two enameled baking trays, two grids, two pairs of telescopic guides, no auto-programs (I call them "extra brains"), no sensor and hidden handles (but there is a model for 40 thousand seconds recessed handles), I also have pyrolysis, convection and a range from 30 to 300 * degrees Celsius there.

The shutdown timer makes it very easy to "follow" the cooking process!

Yes, I wanted couples, but did not dare to order such a model in the "one-day" online stores!

And in Ikea it was either pyrolysis or steam!
I don't bake baguettes, loaves too, bread in a mold, sprinkle pies with water before baking.

Like, I can cope without Par, but I wanted to initially with him.

Hello! I choose an oven, initially I wanted a combined one with a microwave, because there is absolutely no place for a freestanding micron, but I read about steam and thought about it. The microwave is needed exclusively for heating food, and the steam oven has a "regeneration" function, which is heating, only improved. Does anyone use this for daily heating of food? How long does it take and are there any disadvantages to this function compared to microwave? Actually the choice between Ikeev's "cookery" steam and combi

For Ikea they make Electrolux and Whirlpool

Please clarify. Are they unlikely to develop new ones? Rather put on their IKEA logo and that's it?
That is, you can find two identical from different manufacturers?

Please clarify. Are they unlikely to develop new ones? Rather put on their IKEA logo and that's it?
That is, you can find two identical from different manufacturers?

The newest ones (in terms of a set of functions) are made under their own brand. That is, if you are looking for the latest model, then look in the "Electrolux" catalog.

For Ikea, Electrolux produces models (assembly Italy) with a different "physiognomy", a different face, so to speak.
But the filling and brains and functions there are not new.
That is, if you look for "steam" plus "pyrolysis", then in Ikea they are not at the same time in one model, and Electrolux offered them back in the 2016 catalog.

I was able to decide on the purchase for myself when I walked through large stores of household appliances and compared prices and a set of functions. After that, she calmly took to Ikea.

I hope I answered the question.

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.

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.

Yes, a thing! I have not tried it in mine yet, there was no such task while the repairs are underway!
But today I baked the first bread with steam! So down with the pans and bowls of water at the bottom of the oven! Viva stationary couple!
Here is a hand-mixed bread, that is, the gluten is not quite ideally developed, the hands are not the same, and then it came out magnificent! And the crust is very different for the better compared to baked goods without steam. With the steam, it turned out to be very crispy, plump, but so delicate when eating, tender and chewing well! I love the crusts and always rip off the sky, but there was no such thing, it just broke like a cookie.



I gradually get used to the oven in my oven. Pies, Bottom and Top program. Bakes delicately.




Madelene baked. I didn't think to try baking on two baking sheets at once. Next time I'll try. I liked the recipe, so I will repeat.

Added Thursday, 02 Feb 2017 02:28

Hello! I choose an oven, initially I wanted a combined one with a microwave oven, because there is absolutely no place for a freestanding micron, but I read about steam and thought about it. A microwave oven is needed exclusively for heating food, and in a steam oven there is a "regeneration" function, which is heating, only improved. Does anyone use this for daily heating of food? How long does it take and are there any disadvantages of this function compared to microwave? Actually the choice between Ikeev's "cookery" steam and combi

I will try to reheat mashed potatoes and meat, as I cook, I will unsubscribe here next week.
But micra is still needed. There is also with steam and micro, but expensive!

[Rada-dms]

Rada-dms, mmmmmmmmm beautyaaaaa

So now my head hurts when choosing an oven. I used to buy desktop small ones (43 liters last). But something they began to quickly fail: either they do not keep the lower temperature, then what else happens. Over the past 5 years, it is necessary to change the 3rd oven. I decided to buy a higher class, but preferably a budget option. I want a lot and pyrolysis or catholytic coating, and convection, and a telescope, and a temperature probe. In general, there are many Wishlist, but the toad does not sleep, resists high prices.
I liked the Gorenje BO658A31XG electric oven, but it says that this is a built-in oven, but I need one that I can put on the countertop. Generally there is some kind of difference between embedded and independent spirit. wardrobes? Tanya-Fanya answer, this is your option.
I read the whole topic twice, but I haven’t decided yet. I choose and most likely I will choose for a long time.

but I need one that I can put on the countertop

If the tabletop is spacious enough, then around such a (built-in) cabinet you can easily build a "bedside table".)) My build-in generally worked on a stool for more than a year.

My full sized built-in oven is on the countertop. I don't even have a "bedside table" around it, that is, there are metal walls sticking out.
The top is covered with a cloth (to easily remove dust),
the side wall is covered with a piece of white fiberboard (a thin back wall is also made of it in ordinary cabinets).

This I mean that I wanted to "build in" it, but I feel sorry for the place.
The oven box can be made of chipboard, wood or fiberboard (it is thin, it is on the frame), it is not so important what (of these materials) ...

The main thing is to fix the oven firmly so that when you open the door, it does not tip over on you !!!!

Mine is attached to the logs of the hut!

[Lyi]

Lyi, I'm here! Only how can I help ???
This cabinet is truly built-in. While the renovation was going on, the handles itched, we put it on an old sturdy table and tested it. But this cannot be a permanent option. it's not beautiful. The sides are metal, the top has a step, etc. Helen-Bijou is an excellent option suggested to bring this cabinet to the countertops to a built-in view. If only the place would allow you. In fact, the oven at eye level is much more convenient than under the hob.
And further. Built-in ovens have a larger volume than countertop ovens. Well, why is there in a small baking sheet in a 40-liter closet, in a large one, for example, there are 70 liters of electric suites! At the same time on three baking sheets simultaneously bam and you're done

About pyrolysis and catalysis. If finances allow, then pyrolysis is by far the most important point! Apparently, you are an active user of the oven, which means you need to take a serious cabinet.

Added on Friday 03 Feb 2017 00:14

Here, while I was writing,svstasya - thanks, expressed another point. So it is possible.Lyi, you go to the store, the ovens in the display case are sometimes not fixed. Ask the seller to show you what it looks like.

About telescopes. Well, I don't get high from them. Even when I roll out a baking sheet with hot meat. We must turn it over. But it's hot! It is more convenient for me to raise the baking sheet, stir and put it back in the hot oven.

About the temperature probe. We have already spoken here. On the one hand, the built-in probe is good because when the set temperature inside the product is reached, it will give a signal and the cabinet will stop baking. BUT! The cabinet will not turn off completely. Therefore, the temperature probe can be purchased separately.

[Lyi]

Lyi, in my city apartment, it was originally conceived for the built-in oven to stand on the countertop so that you can change models in case of anything. But I have a compact Neff oven there, which is slightly smaller in dimensions than a conventional built-in oven. It is installed in a box in a color that matches the sides of my light kitchen. The box is very simple, the main thing is not to disturb the ventilation. Any carpenter will do it without problems.
One limitation may be - it may not pass in height if the upper kitchen cabinets are low enough. But you can even outweigh the locker one higher! And so, this is a very good decision not to change the furniture for a new cabinet. The rest of the desktop ovens are very inferior in terms of functions to built-in ones, and in terms of volume, of course. Any professional ...?

I don't even have a "bedside table" around it, that is, the metal walls stick out.
The top is covered with a cloth (to easily remove dust),

In this version, I would be scared to throw something on her. Hardly splashed, of course, but I would constantly be afraid - that's for sure.)

[independent]

If the tabletop is spacious enough, then a "bedside table" can be easily built around such a (built-in) cabinet.))

The oven box can be made of chipboard, wood or fiberboard (it is thin, it is on the frame), it is not so important what (of these materials) ...

Girls, thank you very much for your responses. After all, we have the best forum residents who immediately respond to requests for help.
Now everything is in my head, that is, a box is required for built-in ovens. So this is not suitable for me, since the repair has already been done, the kitchen set has already been formed and all the additives will look like blotches.

The rest of the desktop ovens are very inferior in terms of functions to built-in ones, and in terms of volume, of course. Do you have any professional ....?

So I'm looking for them. Independent ovens should be 67-74 liters in volume, plus all other functions. I understand correctly now that if it is written independent oven, does it require an additional box?

About pyrolysis and catalysis.If finances allow, then pyrolysis is by far the most important point! Apparently, you are an active user of the oven, which means you need to take a serious cabinet.

ro temperature probe. We have already spoken here. On the one hand, the built-in probe is good because when the set temperature inside the product is reached, it will give a signal and the cabinet will stop baking. BUT! The cabinet will not turn off completely. Therefore, you can buy the temperature probe separately.

Special thanks for this analysis. I now have as many as 5 of these temperature probes. Mine do not like overcooked or stewed meat that crawls inside. They even prefer slightly harsh, but, God forbid, just not uncooked. So you have to get out and stick several temperature probes at once in different parts of the ham or boiled pork and make sure that the temperature does not exceed the required 72-74. And so I thought to immediately put the temperature probe on and not to look in again, the oven would turn off.
I would like, of course, to find out about couples. But it looks like steam is disappearing, as the price immediately soars up and the toad starts to press.
Now I will only look for independent ovens.

[Lyi]

Lyi, so embedded and independent. They are on their own, and the cookers are on their own.

Now I will only look for independent ovens.

Ovens come as part of a solo cooker, built into a kitchen set and freestanding (tabletop) by themselves.

Everything is clear with the first and last points, but embedded ones are divided into independent and dependent ones. The first ones have their own adjustments and controls, on the body. The second also, only they control not only themselves, but also the dependent hob. That is, there will be many twists on the panel, and the panel is located directly above the cabinet.

Now, more and more often, ovens are not built under the hob, but higher, so that it is convenient to use. And dependent kits disappear from everyday life, there are very few of them on sale. But the terminology has remained - all other built-in ovens are called independent.

There are no other options for household use. And for a professional, it's expensive and ugly.)

I thought again. And if you compare an independent oven and a free-standing tabletop oven, what is the difference between them? Very thin side walls? But in my last oven, the walls are the most ordinary, I specially felt it and it kept my temperature (while it was new) 250 *. Enlighten me, please, what is the difference between them? And is it there?

[Lyi]

Lyi, give specific models, and consider the differences, discuss! Which desktop to compare with?

[Rada-dms]

give specific models, and consider the differences, discuss! Which desktop to compare with?

Rada-dms, my desktop current brand EFBA (Turkish), by the way, has now noticed that its maximum temperature is 320 *. But I do not know independent ovens. I would just like your advice to find one that I can put on the countertop and not hide it in a box. For example, an electric oven Gorenje BO658A31XG or another with similar functions.

to find one that I can put on the countertop and not hide it in a box

Then it is more convenient for you in the topic of the choice of desktop devices, probably? The help there will be more qualified, I think. And there are more reviews specifically for such models.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9411.2740

[Bijou]

Then it is more convenient for you in the topic of the choice of desktop devices, probably? The help there will be more qualified, I think. And there are more reviews specifically for such models.
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=9411.2740

Bijou, I read this section, I read and I will read. Yes, and using desktop ovens all the time, I know them well.
And what interests me is ovens, which I have not used before. I would like to know how they will behave if you do not close them in a box? This can only be said by the owners of these cabinets, assuming that the oven is working, but the box is not.
I understood about overturning (possible), that is, choosing a cabinet, I will look at the stability of its loose when opening the door. Or maybe there are still some nuances in different brands of these cabinets? So I would like the owners of these cabinets to answer this question, especially since there is a very large range of different brands of these cabinets.

[Lyi]

Lyi, and you are going to leave it in its original form, without sheathing from the sides? It's just that, firstly, it is not very beautiful in this case, and secondly, in some ovens, the heat comes out to the front, and in some - on the sides, so that nearby appliances will be in a dangerous neighborhood.

My oven is not sheathed .....

Photo from the phone, it is not clear how to turn it over correctly ...

only on the right side there is a "splash protection" made of fiberboard ...

the oven is screwed tightly to the wall of the hut ...

did not pretend to be a "super interior" ...

the top towel is slightly warm during oven operation, even if the grill is operating at 300 * degrees.

the side walls are warmer, closer to hot, but do not burn!




I am writing so that you can see what happens and so in someone's life ...
Well, I really wanted an oven, because over the past 10-12 years I was tired of cooking only in a Russian oven (the reason is simple - we lived without constant electricity for about 9 years, only a gas generator and a solar battery with a battery from a car) ...

[Lyi]

Lyi, about tipping, look, don't look, they are all attached as standard with just two bolts to the side walls of the cabinet into which the oven is inserted.
The countertop allows you to "present" always 60 cm under the oven ??? If so, then you need to decide on the fastening of the oven and that's it.
If about the peculiarities, then here it is necessary to proceed from the preferences and favorite dishes. If you cook meat under the grill, then fat will fly onto the walls of the oven. There are catalytic walls in my gorenie bo658 oven. These stains persist, come off only after several subsequent sessions of baking other dishes at high temperatures. I think that pyrolysis in the case of frequent use of the grill would be just a lifesaver.
Let me give you another example, baked bagels with plum jam. I like the ability to bake simultaneously on two baking trays using convection. To do this, a flat baking sheet is placed on the lower level, something smaller is placed on the higher level, so that the air circulates easier. Therefore, I put a silicone mat on the grate, and bagels on it.
Of course, I'm smart, I didn't think that the jam could leak out. So it happened. The jam ran down the rug onto the grate and even hit the back wall. It is also covered with a catalytic plate. But these plates are not smooth. They are rough, that is, the cloth does not slip. It is almost impossible to wipe it off, only with dabbing movements. But everything was hot. I watched, gradually everything disappeared.
The bottom of the oven is smooth. Everything that dripped on him - he had to stand on all fours and rub, rub, rub ...

Further my observations. I like the baked potatoes with paprika quarters and the baked chicken legs. And on different baking sheets. Indeed, in this case, the potatoes are not soaked in chicken juice, but are covered with a crust thanks to starch, inside they are tender and soft. Everything is fine, but!
Volume 67 liters. Therefore, it is possible to bake at the same time only on two levels (there are elekroks 71 liters and three levels). I can put my own deep pan with chicken and above my native glass pan with potatoes. In this case, you need a lot of chicken, 6 pieces of hams so that they lie tight, otherwise they rarely lie, the juice flows out and dries out. I tried to put a small baking sheet Pyrox with chicken on the wire rack, but the native baking sheet did not fit on top. The interval between them is not allowed.
Well, I got out, of course, on a large baking sheet I made a boat out of foil, there chicken parts and juice kept.

I have a mode for proving the dough. Only the bottom of the oven is heated. In this case, it is recommended to put the dough at the very bottom.She put it down, felt it, my hands were hot, scared, raised the baking sheet to a higher level and turned off the mode. Everything was gorgeous, the dough rose wonderfully, the product fluffed up. But it was actually manual and eye -;) control.
Please note that not all ovens have a heating element around the fan. There is a fan on the back wall, but there is no heated ring around. It is not visible, it must be checked according to the characteristics.
What else can I tell you? Ask. Want to discuss the most popular dishes in your family in terms of baking in the oven. In general, it is mainly used for heating top + bottom. This is a classic, in principle, any yudo can be baked this way. The second popular mode is convection, I have already written about it above, it is convenient for baking simultaneously on several levels. He dries up. On it, the temperature is set approximately 20 grams lower than the classic mode, because there is some energy savings.
Then there are various combinations with grills, a temperature probe, a long slow roasting mode at a low temperature, etc. These are the delights of a single hostess.

Good luck with your choice.

In my not completely new Teka oven, in convection mode, the top began to burn very quickly, and the bottom was still damp. Everything was fine before. Now you have to cook in top-bottom mode, but it takes much longer to cook in this mode. Girls, can you tell me what the problem is with the convection mode, is it broken or can it be somehow fixed?

I would like to know how they will behave if you do not close them in a box? This can only be said by the owners of these cabinets, assuming that the oven is working, but the box is not.

And why are you so afraid of two or three pieces of chipboard to match the kitchen, if not a secret? The same elementary, even you can do it yourself.
It's just that I don't quite understand why for the sake of leaving such a beauty on my tabletop in plain sight.



However, the matter, of course, is the master's.

If you still leave everything open, you can forget about the warranty for the equipment. This also needs to be taken into account. It can turn and close just one side like this.

If you still leave everything open, you can forget about the warranty on the equipment.

Why?

Because this is an unregulated use by the manufacturer. If it was intended for tabletop installation, it would have closed walls. Even washing machines with the covers removed and installed under the countertop are not subject to warranty service.
Although people, of course, use them in this form, but before the master comes, they return the lid to its place.)

Girls, thank you very much for your help. I would be glad to receive advice on the choice of specific ovens. What do you need to pay attention to and what do you personally like about the spirit of wardrobes in your brands, and what I should avoid when buying my wardrobe.

in some ovens, the heat comes out to the front, and in some to the sides, so that nearby appliances will be in a dangerous neighborhood.

By analogy with tabletop ovens, it is not recommended to press close to the walls the sides where the vents are located. But what about the box? After all, its walls will impede ventilation and the spirit cabinet will quickly fail.

the oven is screwed to the wall of the hut ..

which side? Back wall without vent holes?

the top towel is slightly warm during oven operation, even if the grill is operating at 300 * degrees.

the side walls are warmer, closer to hot, but do not burn!

which is very pleasing, since this means that nearby appliances will not be damaged, that is, like desktop ovens.

The jam ran down the rug onto the grate and even hit the back wall. It is also covered with a catalytic plate. But these plates are not smooth. They are rough, that is, the cloth does not slip. It is almost impossible to wipe it off, only with dabbing movements.

It is very convincing to buy pyrolysis. That's just how long it will last.All my desktop ovens were out of order due to the fact that they could not show the maximum or minimum temperatures. So the current one with the declared 320 * now already gives a max of only 220 * in the future I'm afraid it will be even lower.
But there is still some kind of steam cleaning. Doesn't that solve the problem? Please respond, those who have such a function.

Volume 67 liters. Therefore, it is possible to bake at the same time only on two levels (there are elekroks 71 liters and three levels).

Convinced. I will try to take on 3 baking sheets. Moreover, I like to bake ham with a bone, and this is a height that can be high under the spiral itself, which is undesirable.

Please note that not all ovens have a heating element around the fan. There is a fan on the back wall, but there is no heated ring around. It is not visible, it must be checked by characteristics.

And what does this ring give?

And why are you so afraid of two or three pieces of chipboard to match the kitchen, if not a secret? The same elementary, even you can do it yourself.
It's just that I don't quite understand why for the sake of leaving such a beauty on my tabletop in plain sight.

Yes, there are no pretties in the side walls of the cabinets, but in the kitchen wall I will no longer pick the fiberboard color I need. My wall has a dark purple mother-of-pearl bottom, and a crimson mother-of-pearl top. The colors are pretty bright and introducing some 3rd color will give a "parrot" effect. However, the countertop ovens I have used so far do not have much better sides.
Now I am considering the option when I will take this oven to the veranda. They have not done any repairs there yet and are unlikely to do so soon and will change the kitchen wall there. Now I have an old wall there where I took out little used kitchen appliances. But firstly, I have it made and the top and bottom are 3m long without any internal partitions, which allows you to install the maximum number of kitchen appliances, which I like and I would not want to change, the doors of 4 pieces close like wardrobes. And secondly, I usually keep the veranda unheated, I turn off the battery, which I like in winter (although that winter our cat cried). In the summer, of course, it's even good that the rooms will not be heated. Perhaps this will be the only option. Convinced too.

Hello. Also this topic interests. Still thinking about which one to take.
I was looking at YouTube recipes for cakes, different and accidentally stumbled upon a video recipe by Olga Matvey.
She was cooking in her kitchen, I saw my slow cooker there, and I saw her kitchen machine. And then I caught fire.
She began to look for what kind of model she had. And I found among her recipes a video she had filmed about her kitchen. There she told what she has and what she uses. Among other things, she told and showed her oven. So, she said that it is better to buy a wardrobe with bells and whistles, with convection, and always with two fans. This, she said, in order to be able to cook two dishes at the same time.
I didn't remember the brand of her wardrobe.

[first step]

Quote: svstasya from Yesterday at 11:30:25
the oven is screwed to the wall of the hut ..
which side? Back wall without vent holes?

no, the back is at a distance from the logs.
It is difficult to see in the photo, since it was taken from the phone.
the distance is decent, my palm will fit there!

Added Sunday 05 Feb 2017 14:30

What to look out for and what do you personally like about the spirit of wardrobes in your brands, and what I should avoid when buying my wardrobe.

When buying a cabinet I avoided:
- to buy in an unfamiliar place - so I took it in Ikea

It so happened that when choosing ovens it was quite difficult to select the right brand ...

first step - define finances (limit)
second step - define the maximum functionality by two criteria: "it is very necessary" and "it would be good"
third step - find a place where you will buy
fourth step - go to the place where the ovens are displayed and open them all, all!

Believe me, some of you will stop liking right away, since the doors of those that are "simpler" somehow feel differently (maybe they are more flimsy or wobbly - I don't know how to express it more precisely) this is all because a lot of people open ovens in the store , so to speak "test drive"

pyrolysis, telescopes, temperature probe, timer to turn off the cabinet, "antifinger" coating (from fingerprints), several glasses in the door and convection I had criteria "really needed"

steam, touch pad, auto programs were in the criteria "it would be good"

since I've been cooking for a long time - auto programs (extra brains) disappeared at the level of choice on the Internet
sensor did not like the management - fingers are more often in flour or products
steam- the choice in Ikea was limited to either steam or pyrolysis - my pyrolysis is more important (I don’t want to smell the chemicals, removing the burnt)
with pyrolysis, there are also not many ovens (they have a special cord instead of an elastic band - this is where the door adjoins the metal chamber)

Now I am considering the option when I will take this oven to the veranda.

Here! What a great option to draw!

>> Quote: Tanya-Fanya from Yesterday at 12:09
>> Volume 67 liters. Therefore, you can only bake on two levels at a time (there is an electrolux 71 liters and three levels).

Convinced. I will try to take on 3 baking sheets. Moreover, I like to bake ham with a bone, and this is a height that can be high under the spiral itself, which is undesirable.

I already looked for the characteristics of my old woman. According to one option 51 liters, on the other 50. I can't imagine that I could not stuff something into the closet. : - Maybe there is some kind of slyness from the manufacturers?

But I remember that when I chose and went shopping 10 years ago, the baking trays at Electrolux were the most spacious in terms of area. And in my oven there were also several of them at once. But that its volume was somehow flawed relative to other manufacturers - kill me, I don't remember.

Added Sunday 05 Feb 2017 03:13 PM

Ha. I already went with a ruler to my closet - you need to clarify it completely.))

So, the measurements on the walls are as follows:
43cm x 43cm x 33cm. That is 61 liters.

Where have 10 more gone? Apparently, the manufacturer was too honest and threw out of the measurements the rounded corners sticking out at the top of the heating elements, a protruding fan with a heater or grates on the sides. But the walls of the oven are very plump, with excellent insulation.) How many kilowatt hours did I intend there when baking bread for 275 grams, 1? 1.5? Damn, damn sclerosis ...

[Bijou]

Bijou, Helen, you are our careful! I was too lazy to run even for a ruler- :)
In my Gorenyi, when opening the oven, the levels are marked: 1 2 3 4. At the same time, at the office. The site says that there are 5 levels. Okay ...
When I select a mode, a hint is displayed on which levels you can bake. On convection, these are the second and third.
When I was picking up an oven, I looked at the electric suites in the store. I won't say the specification now, but there was a cabinet with five levels, and if my memory serves me, there is even a video of how they bake in such an oven on three baking sheets at once. It really inspired me then - you can quickly make a whole class for a sortie of pies - :)

Added Sunday 05 Feb 2017 04:31 PM

Well, for example, on the search for a built-in oven for 71 liters, the Yandexmarket issued Bosch HBG634BW1

I won't say the specification now, but there was a cabinet with five levels, and if my memory serves me, there is even a video of how they bake in such an oven on three baking sheets at once. It really inspired me then - you can quickly make a whole class for a sortie of pies - :)

Well, on mine, too, 5 levels are drawn. ) True, it never occurred to me to bake at least two at once. I don’t know why ... Probably I don’t believe that everyone will work out equally well, but am I a perfectionist or where?

Well, for example, on the search for a built-in oven for 71 liters, the Yandexmarket issued Bosch HBG634BW1

Well, oven and oven.

Lena, what are we talking about? About simultaneous baking or we don't understand each other.
I really like to bake in my oven on two levels, but if there was an opportunity on three, even better.
I am very pleased that the smells do not mix. Baked on the lower charlotte, and on the upper legs (albeit in foil).
I am a very active user of the oven.

Lena, what are we talking about? About simultaneous baking or we don't understand each other.

Yeah. This I did not understand about Bosch.

It's great that you do it on several levels. I probably just didn't have a need, so I didn't have a chance to try. Everyone has their own well-established program.)) The dough for pies is just for one baking sheet, many cakes too, and those that are in layers and a lot are baked on completely different baking sheets, smaller - you still can't install two of them, and I roll out the cakes one by one, just while one is baking - the other baking sheet is cooling down.

I guess I just don't use all the capabilities of my oven and cook too little in it.

How many kilowatt hours did I intend there when baking bread for 275 g, 1? 1.5? Damn, damn sclerosis ...

I only remember 5 rubles in rubles.

[Anna1957]

Anna1957, it was before the rise in price.

[Anna1957]

Anna1957, it was before the rise in price.

Well, now, how much? I remember money well. I remember Soviet prices

Convection without a ring shadow - divorce, pyrolysis is very necessary - just tired of constantly scrubbing and keeping clean after each cooking, steam during baking, very good, but you can arrange it yourself, I personally did not need programs, but in my own I still do not tried it.
In my opinion, you need to buy to the maximum, this thing is not for one day! This is the convenience and quality of baked goods and ready meals. I've dug up and bought the maximum, while it pleases. And the fact that the four glasses are removable is also pleasing, the facade does not heat up at all, and you can still remove and wash them. And I got used to the touch screen immediately, and it seemed to me very convenient. Even if your hands are in flour, it is easier to switch the mode with one finger than to twist the twists!;)) This is already in comparison with the twists of my old Neff.
I also like that you can change the temperature and time along the way for each stage of cooking without turning off the oven, extend the mode if the time is up. Change the mode without disconnecting.
This I have not yet tried cooking with steam, when the nozzle is placed inside the carcass -
I can imagine what a tender and juicy turkey will be!

And on Friday my oven was repaired! I bake and bake all weekend, I miss you

[Cvetaal]

Cvetaalwhat wonderful news!
Hurrah! Very happy about you!
Let her now serve faithfully !!!

[Cvetaal]

Cvetaal, superb news! No emoji !!!!!! : yahoo: Oh, there is! : D What did you bake-bake? I've personally always used the oven very actively! And until it was about a year, I was suffering!

Olya, Tanya, thank you girls!

What did you bake and bake?

Meat, fish cakes, cinnabon buns, Chuchelkin pies

[Cvetaal]

Cvetaal, right, right! Now let the oven work out idle! Next time she'll be afraid to break, how much she had to plow

Added Monday 06 Feb 2017 00:52

And what kind of fish cakes? Juice not leaking? Or are they in sauce?

I really like to bake in my oven on two levels, but if there was an opportunity on three, even better.
I am very pleased that the smells do not mix. Baked on the lower charlotte, and on the upper legs (albeit in foil).
I am a very active user of the oven.

Tatyana, tell me what kind of oven model you have, I also want to be able to bake two dishes at once

[Blo.Ndushka]

Blo.Ndushka, my oven is gorenje bo658A31.
In general, in ovens equipped with convection with a ring heating element, it is possible to bake simultaneously on two baking sheets. This should be checked in the characteristics of the oven you like.
Good luck with your choice!