Oven (oven). Consider, choose, discuss

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

Tanya, baked the cutlets on the "Baking Mode" at T = 180 degrees., 30 minutes and 10 minutes on the "Thermogrill", NEFF oven, nothing came out, all the juices remained inside. Unfortunately, I didn’t think to photograph the baking process, but now I’ll take a picture of the cutlet, one is left)))


and buns to the heap)))

Cutlets are handsome! It's strange that there is still one left- :) it's so delicious!
And Cinnabonchiki should be in advertising! Smooth as twins!

[Rada-dms]

Rada-dms, , good evening! You wrote that it is convenient to bake with steam. I also look after the steam oven. I liked the Bosch HRG656XS1 model, but I have not yet decided which type of cleaning is better to choose? Tell me which is better?

[Rada-dms]

Rada-dms, and what is your brand and model?
My daughter's oven is covered. We want to buy a new one, so that for all occasions and for every whim.

[Lyi]

Lyi, the walls of the box can be easily ordered to be made at the factory of the seller of your kitchen, and made from the chipboard from which the cabinet frames are made. So there will be no differences in color. I often offered such options to clients, in particular, the "Maria" factory did not refuse such a small thing as to install an independent oven on the countertop, where the work was spitting.

Added Monday 06 Feb 2017 11:02 PM

Lera Dnipro, I had everything, pyrolysis is better, turned on, fried, and there is no headache. Bosch's daughter-in-law bakes well, I don't remember the model.

Added on Tuesday 07 Feb 2017 03:27

Rada-dms, and what is your brand and model?
My daughter's oven is covered. We want to buy a new one, so that for all occasions and for every whim.

Oven electric EOC96851AX.

Blo.Ndushka, my oven gorenje bo658A31

We bought just such an oven. There are no informative reviews on the Internet. And this is my first oven in my life
I will be immensely grateful to you for the educational program for dummies on it

[Rada-dms]

Rada-dmsThank you very much for your advice!

[ZlataUlya]

ZlataUlya, I sincerely congratulate you on the purchase of a wonderful assistant

I recently got this oven too. Previously, it was generally gas. Let's explore together
So far, with the help of the girls, I figured out that classic baking is a "top + bottom" mode.
Baking on two levels at the same time is a "convection" mode (three fan blades on the pictogram). I realized that convection is a mode that dries up and that the temperature set on it should be 20 degrees lower.
I use the "quick heat" mode - this is to preheat the oven. But she does this instantly, often I do not even have time to spread the apples over the biscuit, but she already squeaks "MariVanna, I'm ready!"that has reached the set temperature.

[Tanya-Fanya]

Tanya-FanyaThank you very much for your congratulations. The husband promised this Sunday it is possible to connect "my beauty". I'm still studying theory.
Let's of course together. I am Lina, me on "you" The girls once helped me a lot with my torments of choosing between Maikook and Thermomix. Very helpful people at Bread Maker!
I really want to start cooking. My pizza and grilled chicken are ordered. I want cookies, pies, cottage cheese casserole, biscuit to try. Bread

The husband promised this Sunday it is possible to connect "my beauty". I'm still studying theory.

Do you want to laugh?
It turns out that connecting an electric oven is exactly 6 seconds:
1.unpack
2. raise
3.Plug into the socket
4.slide into the cabinet
5. tighten the left bolt
6.screw on the right bolt
Well that's it!
After that, directly carefully follow the instructions, set the current time. She remembers it.

Added on Tuesday 07 Feb 2017 10:57 PM

My pizza and grilled chicken are ordered. I want cookies, pies, cottage cheese casserole, biscuit to try. Bread

For pizza in a book, a mode is recommended when the bottom is intensely fried. Just watch out, the pizza will be ready in a matter of minutes. The first one burned out.
I haven't tried grilled chicken. I was scared that the brand new oven would quickly lose its original appearance, splatter with greasy splashes. So, if you dare, then share your experience and impressions.
Convection cookies 170 g on two baking sheets (glass and thin) at the same time - excellent.
Yeast pies - top + bottom 190 gr
Two challahs on one baking sheet (kneading dough for 500 g of flour) - first proofing in a special mode for raising the dough (5 minutes and turn it off, let it stand in a warm oven) only not at the very bottom, but on the second level. Then bake on a classic top + bottom.

Cottage cheese casserole - I have not tried it here (I like it in the cartoon at low temperature or on steam).
I also bake biscuits only in cartoon.
Although charlotte like apple slices in a simple biscuit dough on a glass baking sheet is gorgeous on the classic top + bottom 190 gr.

I tried the temperature probe. Soooo cool, I squeaked like a child with delight. Probably your chicken will be great to bake with him. Rub it with whatever you like, put it in a deep baking sheet, stick the temperature probe into the nest of the oven and into the thick breast, set the temperature to 95 grams (or whatever you think is necessary) and that's it! Rest. As soon as it is ready, the oven will call you .... like "Good luck gentlemen" "Sit down to eat! The food is served!"

[Tatyana]

Tatyana, what are the last 2 letters of your oven? Why am I asking, I found this on the internet gorenje bo658A31bg
gorenje bo658A31xg
gorenje bo658A31wg

gorenje bo658A31wg

this one is mine.
the last letters represent the color. W - white

I read on a friendly forum that white is exclusive for Eldo .. and black is for MWD ...

Once again, I draw your attention, if finances allow, select ovens with pyrolysis.

[Tanya-Fanya,]

Tanya-Fanya, Tanya, thank you very much for such a detailed story

About the installation. Unfortunately, not everything is so simple. We still have bare walls and partially assembled facades in our kitchen. We do the repair ourselves in our free time. The husband also collects furniture himself. You also need to connect the gas, call the gas woman. I have been cooking since spring in the Panasonic SR-TMJ181 multicooker and in the Thermomix. I am waiting for the oven as a miracle.

Information on the modes is invaluable to me. Because there is no cooking experience in the oven, and there is very little information on the network.
By the way, I have exactly the same white beauty

[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!

Tatyana, thank you very much for your answer!

I have been cooking since spring in the Panasonic SR-TMJ181 multicooker and in the Thermomix. I am waiting for the oven as a miracle.

Information on the modes is invaluable to me. Because there is no cooking experience in the oven, and there is very little information on the network.

I sincerely sympathize with you! I also cooked for several months in the bathroom in two cartoons on the washing machine. But when this whole nightmare called Repair is over, you will feel great happiness! - :)
Indeed, there is practically no information on our model of Goreny bo658. There is no instruction, to put it mildly. But where didn’t ours disappear ?! Just give us - Breadmakers a new gadget, we will make it live according to our rules -;)
I look forward to your beauty falling into place.

[Tatyana]

Tatyana, thank you so much for your answer and advice
The husband agreed to e-duhoku in the place of gas.

Who has a microwave oven? There functions Microwave + oven.I don’t know how to cook in these modes ?! This is the second oven with a microwave, but I won't master these modes

[Mari_M]

Mari_MI sincerely hope that you will not regret the decision to choose an electric oven instead of a gas oven.

Here I found important information on the choice of the Goreny electric oven on a friendly site:
when buying, you must check the serial number. In ovens with numbers 626 ***** onwards, the noise problem has already been eliminated. This problem was encountered on some instances.
The number is easy to see by opening the oven door, the nameplate is on the front left at the bottom.

[Tatyana]

Tatyana, Thank you!

[Tanya-Fanya]

Tanya-Fanya, Tatiana, thank you for your support!
In our family, the word "repair" is already instead of a curse.
With your help, it will be easier for me to start mastering cooking in our oven. Therefore, I wrote that your advice is priceless.
When choosing an oven, I consulted on ixbt. The consultant spoke well of her. So I decided, despite the lack of feedback, to buy.

Girls! Especially those who buy an electric oven for the first time (after a gas oven)!

As soon as you turn on your electric ovens for the first time, remember that when you open a hot oven, steam will blow up! Don't stand directly in front of an open oven! Don't put your curious noses in there! Stand on the side of the oven, only then open it.

I'm curious clever, burned her face with hot air. The good is not strong.

[Tatyana]

Tatyana, for the tenth time I only remember this 😁

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 simultaneously 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.

Yes! Thank you very much!

Added Wednesday 15 Feb 2017 7:37 PM

I read the tape and see that there are a lot of discussions about not building a built-in oven and not covering it with anything.
I was sure that she would then be shocked (side walls). Where did I get this from
It turns out that the main "danger" is only that the walls are heated?

[There are several heating zones!]

It turns out that the main "danger" is only that the walls are heated?

I feel them ... They are not cold, not hot, but a little warmer when cooking ...
Groped again today, meticulously groped !!

There are several heating zones!
The near zone of the side to the door is really warm, and the far "half" is hot, you can't get burned, but your hand feels about 50-60 * heat (in childhood, the radiators in the apartment were just as hot).

And the wall, which is covered with fiberboard from splashes, does not heat up at all.
That is, the fiberboard itself is barely warm.
The top is heated to no more than 50 * degrees, but in fact there is a pleasant hand warmth .. Up there, I always have bread in a plastic bag, even with the grill turned on.
Only during pyrolysis I remove everything from the "roof".

In the same place, the fan drives the entire "hot" wave of air into the crack on the door .. Sometimes I "warm" my cold hands there ....

Girls, please tell me, who has the Hefest oven?

[Mari_M]

Mari_M, I have a combination cooker of them. Gas top, electric oven with convention and spit. After the gas oven, this is a song

Added Thursday 16 Feb 2017 5:02 PM

Mari_M, has been working for three years without any complaints.

Who has a microwave oven? There functions Microwave + oven. I don’t know how to cook in these modes ?! This is the second oven with a microwave, but I won't master these modes

I had a Neff with such features. Soon I will change for a similar plus pairs! We set the combined mode - convection + microwave, top-bottom or only bottom + microwave.This is good for speeding up cooking. Usually, by default, the microwave in such combination modes works at a maximum at medium power and not all cooking. That is, first we turn on the combi mode for 8-10 minutes, then cook on the oven. With this method, it is better to use glassware with a lid so that the juiciness does not suffer. And the crust under the glass lid still turns out, and tender, but fried.

Girls who have an oven with a built-in temperature probe, tell me in what cases you still use it, besides baking meat.

Girls who have an oven with a built-in temperature probe, tell me in what cases you still use it, besides baking meat.

Bread, biscuit ...
After crusting, insert into the middle and wait up to 95-97 * degrees

[svstasya]

svstasya, thanks, very curious way. Especially for the biscuit.
I'm thinking about the temperature probe, whether it makes sense to overpay or take the oven without it.

Girls who have an oven with a built-in temperature probe, tell me in what cases you still use it, besides baking meat.

Bread, muffins, meat, sous vide cooking. And also cooking sausages, ham!

[Rada-dms]

Rada-dms, wow, how many!
And where do you get the recipes, sharpened under the temperature probe? Or is everything learned through personal experience?

[Katrin]

Katrin, and how should the recipe be sharpened under the temperature probe? Just keep in the oven until you reach the desired temperature and that's it. The core temperature probe simply helps to determine the readiness of the product. And if it is built in, it may also turn off the oven.

[Anchic]

Anchicfor example, I have no idea what temperature should be inside a cake or a biscuit to know that it is ready. I bake and check readiness the old fashioned way.

Anchic, for example, I have no idea what the temperature should be inside a cake or a biscuit to know that it is ready.

Bread, biscuit ...
After crusting, insert into the middle and wait up to 95-97 * degrees

[Anchic]

Anchicfor example, I have no idea what temperature should be inside a cake or a biscuit to know that it is ready. I bake and check readiness the old fashioned way.

For meat / fish, the temperature for the core temperature probe was specified in the instructions for my oven ..
I read about the temperature for bread in the topic about temperature probes, here at "Mcooker" ..

I specially bought with a temperature probe. You have to climb into the oven less ... Maybe you can save electricity!

For example, when I was baking bread, the temperature probe showed 97 * degrees, but visually I would have baked it for another 20 minutes ...

So I got more juicy chicken with a temperature probe. It turned out that I was reinsured in appearance. The temperature probe now turns off the oven when the set temperature is reached.
I bake the fish with him.
And about the biscuit I wonder how! Thank you

By the way, I can't find the table of food readiness, but the internet has everything!
Of course, the temperature probe is a thing! When I baked a leg of lamb for five hours, I wouldn't have cooked it like that without a temperature probe! It turned out to be something in comparison with previous attempts!

Persuaded, I will buy with a temperature probe. Although all my life I did without him. I even cook English ice cream without it - and a difference of a couple of degrees can turn the cream into an omelet.
But experience is better than any temperature probe, I thought so before. So she was wrong

[Katrin]

Katrin, yes, it's just that you don't need to strain at all, it makes life easier!

Who has a good gas oven in the gas stove? and which model and which manufacturer?

[tati-ana]

tati-ana, my friend has a gas Bosch, it seems happy. But I have a gas ariston and a Belarusian gefest-electro, as I won't buy gas for any price. The difference is cosmic, take the Hephaestus combi like mine - the top is gas with gas control, and an electric oven with convection. All the pleasure 20 thousand rubles

I have different circumstances, I need a completely gas one. And for many years there was an electric burning glass-ceramic with electronic control and other bells and whistles, but this is already in the past. I don't understand anything about gas, and the main thing is the oven. Help me choose - it is a fully gas oven.

[tati-ana]

tati-anaif so, then be prepared for the fact that the gas oven dries out the products very much. The result of baking dough or the result of baking meat will be very different from what you are accustomed to with an electric oven.
But if it is necessary, then take a closer look at first and everything will work out again, that is, the approach is different.

My sister has a gas hefest, with a gas oven, she seems happy 🔗 If I am not mistaken, such.

[Carrot]

I don't understand why there is such a prejudice against gas ovens. I have a shallow Hefest gas stove at home. She baked everything that is possible in it, pies, various meat, casseroles, pizza, cookies, and more. It never seemed that something was dry, overbaked. The main thing was to adjust, choose the desired level, temperature and watch the time.
Don't you have to tweak the modes neatly with an electric oven?

Added on Friday 24 Feb 2017 01:45 PM

Carrot, and the instructions say nothing?
I somehow came across such ovens during a search, climbed up for the sake of interest to read their instructions on what to do with these modes. There it was written what kind of mode how to set up and what you can cook on it.

Don't you have to tweak the modes neatly with an electric oven?

With an electric oven, there is practically no need to adjust. There you just set the mode and get the desired result. I had a baking sheet with sand in an old gas oven, otherwise the bottom would burn, and the middle was still damp. The gas was very poorly regulated, although this, of course, was a drawback of a particular stove. But I remember that I have never been able to bake normal cakes in it. They were always a little under-baked. Although the outside was already starting to burn. And in the electric one - the perfect result from the first try.

[Kafam]

Kafam, I have the most ordinary built-in electric oven even without convection. The bakes are just great, nothing needs to be adjusted. I put it on the middle level, turn on the heating up + down, set the desired T and that's it, I wait for the timer. No dancing with tambourines, no bottom trays or bricks, everything is baked evenly, beautifully fried. And if necessary, I turn on the top grill and make an appetizing tinting on top. As I remember my old gas oven, this is heaven and earth.
True, there are also good gas ovens, a friend had a Hephaestus stove and her oven baked great. So, for the most part, gas ovens are a lottery, and electro is 98% successful.

Due to numerous requests and in order to make it easier to decide whether the option of steam and a temperature probe is needed when choosing and buying a new oven, I am exhibiting this method of cooking boiled pork.

Classic boiled pork, baked in the oven with steam and temperature probe (Rada-dms)



Girls, everything is learned in comparison! An experienced hostess will always manage to cook well in almost any oven, but in comparison with a high-quality gas oven with a high-quality electric one, the electric one definitely wins, at least with great possibilities.
For me, the gas panel is only needed for cakes and wok!

[Rada-dms]

Rada-dms, how are such PHOTOS made? it's just some kind of artistic canvas