Oven (oven). Consider, choose, discuss

I bought Burning, standing in the corridor, the kitchen has not been installed yet. I think they will install it next week, I'll try how it bakes ...

[Rada-dms]

Rada-dms, very informative, thank you! And the recipe is absolutely "mine" - I love the classic boiled pork.
An interesting thing you have with steam for baking. And if it is not there, then bake the boiled pork in the open form?

Hello everyone! Need help from professionals (Perhaps this topic has already been raised)
I cook without frills, I just learn to bake. But when choosing an oven, I came across a steam function (Electrolux and Ikea with a difference of several tens of thousands)

I managed to figure out that there should be a separate container for the steam, then it's really extra. a function, not a marketing ploy.
But questions arose:
1. What cleaning system is suitable for this oven? (When cooking with steam, it will not get very dirty, maybe pyrolysis is not needed?)
2. Question about manufacturers (who knows). Ikea I'm the same Whirlpool? Is there a difference in quality or is it just a re-glued nameplate?

Well, in general, I will be grateful for your feedback on this function. Is there any reason? what can you cook?

I have a NEFF with a steamer function. I took it solely because of the possibility of proofing bread with steam. In this she justified herself one hundred percent. Temperature from 40 to 220 gr. for the bread mode, and up to 275 gr. other modes. The type of cleaning is catalytic only on the back wall, where the fan is. This wall is always clean. The oven gets dirty just like everything else. If you bake and fry, then splashes cannot be avoided. Unless you cook everything steamed or up your sleeve, then there is a chance to keep it clean. Unfortunately, steam also leaves water stains. The oven also has a steam cleaning function. This makes the washing process a little easier, but I would be fine if all the walls were catalytically cleaned. I don’t use it as a double boiler, but I don’t need anything special for this. A set of pots with a sieve came to her, but the price was one-fourth of the price of the oven. I didn't take it. Maybe this information will help you somehow.

Good night everyone! Maybe anyone has a Cooking Steam oven from Ikea? Tempting steam ... can't figure it out more steamer? can there be happy owners?

Maybe this information will help you somehow.

Yes thanks a lot

Someone can tell if there is a difference where the fan is located in the oven?
in the middle or closer to the side wall?

It was always interesting too.) But the oven still does not blow out through this fan, but only sucks in.

It was always interesting too.) But the oven still does not blow out through this fan, but only sucks in.

Lena, it turns out that there is no difference on which side the fan is ...
so what ?!

And the devil only knows .. Theoretically, it should not be, because all products will be blown over the entire volume of the oven. And if it doesn't matter where the pie will lie, then it doesn't matter where the fan will be. Is it logical?))

And the devil only knows .. Theoretically, it should not be, because all products will be blown over the entire volume of the oven. And if it doesn't matter where the pie will lie, then it doesn't matter where the fan will be. Is it logical?))

You know, I look from this side. If the fan is on the left, then all the same, no matter how cool, the airflow from the left will be more ... accordingly, it will burn more on the right. And if in the middle, then on two sides it will be more or less evenly. I somehow see it this way.
Can anyone have experience in baking?

[Njashka]

Njashka, it seems to me that it is not so much a matter of location as of the type of fan
somewhere it simply performs the function of "blowing", and somewhere else it is equipped with an annular heating element, that is, the fan does not raise the air from the heating elements, but the one that itself creates
it is quite simple to check this - if there is a simple convection / 3D convection mode in the LH (and not a combination with top / bottom heating), then it is also heating at the same time
you can also visually see - such a heating fan is more convex

[wall-e]

wall-e, maybe it is so ..

Can anyone have experience in baking?

Baking what? A hint of uneven blush can only be discussed when applied to pies or cookies.) But they are baked. And for baking, IMHO, there is no difference at all from which side the fan is located and whether it is located at all.)) Yesterday I baked the chicken, so I did without any fans, only top + bottom.

oh, well, I'm a "loshara", thanks girls, the Electrolux EOС 69400X INSPIRO oven has already gone for the fifth year, but I still haven't used the probe, two instructions (for the oven and the cooking tables) and not a single word about the probe it works in any mode !!!, only in some automatic modes it is mentioned, but it turns out everything is very simple - you plugged the probe into the connector and select the temperature in steps of 1 degree, and I make sausage with ham, and suvid, but everything is so simple

That's about the temperature probe, at the same time, and I will find out
Tell me please.
I know that there is a temperature probe, which goes straight to the oven and is used only with it.
But there are also "separate" temperature probes? If my closet doesn't provide?

Of course not.) The point is that the probe should turn off the oven when the required temperature inside the piece is reached. That is, this function is embedded in the "brains".
But you can buy an external thermometer with a probe, and it will beep, and the owner will turn off everything manually.

[Anastasiay]

Anastasiay, search by key name - Programmable Wireless Remote Digital Thermometer Probe Meat BBQ Grilling Kitchen Cooking Food Meat Thermometer outdoor PML, they say good and convenient

, and I make sausage with ham, and suvid, but here everything is so simple

Golden peasant, rare! Let's carry the best practices!

Are there any reviews for the BOSCH CMG636BS1 Oven + Microwave model.
Can anyone have it?

Good day everyone!
I moved to a gas oven, after an electric oven, the oven does not work very well in it, a standard story, the bottom is on fire, the top is damp. I wanted to change to a combined stove, the ambush is that I need a depth of 50, and with convection only 60.
I wonder if convection is really needed.
I am also considering the option of buying a separate stove, which is slightly larger than a microwave.
I mainly make biscuits and pasta.
Are there normal models of small ovens or narrow ovens?
Is a fan critical?

[KukaKu]

KukaKu, there is a topic on table stoves Tabletop ovens, stoves ...

Good day.
In connection with the renovation, I am looking for an oven. I was interested in the GORENJE BO 658 A31WG model. She lured me with the function lower heating + upper heating + fan, in review articles they write that this is finally ... wow function, pro. But why is she? I do not know.
Who used it? tell me. Maybe it bakes better, maybe something else.

[olsyst]

I have such an oven. But what kind of mode I will look and read the instructions, then unsubscribe



olsyst, there is no such mode as you wrote. I suggest you download the instruction, it lists all the modes.
I love my oven, pah pah pah on it, I use it every day. If you have specific questions, I will answer.
Good luck with your choice.

I saw it in the store, it is listed in the characteristics. In the instructions I see: maybe this is the "360 ° FAN HEATING" mode.

[Njashka]

Njashka, I have an analog from Samsung, I'm very happy .. Fast programs, where microwave frequencies are combined with the oven, is also an interesting thing.

maybe it's "360 ° FAN HEATING" mode.

And this is the same thing as convection is called. In this mode we bake on two levels at the same time.

yes, it’s not that, in the Internet magician a mistake is most likely. I started with her, but I already like her so much. What kind of breakdown did you have? or marriage.

My light bulb stopped burning. The foreman from the service said that the problem is in the cartridge. I changed the oven to a new one without any problems.
I attributed this to luck in the purchase.

Please tell me who often uses the convection mode. What is it best suited for and perhaps there are some nuances of cooking with it?
And also 3D convection is better?

If I understood correctly, painfully choosing an oven, different manufacturers call the same mode "convection", "3d airflow", etc. in different ways. This is essentially a fan on the back wall and heats up your product more evenly. But convection happens with a heating element around the fan, and sometimes without (in older models).
We use convection for baking simultaneously on two or even three levels (depending on the volume of the oven).
In the convection mode, the temperature is set 20 g lower than if baked in the classic "bottom + top" mode.
This is my experience, maybe they will correct me here. I have been using an electric oven since November 2016.

I also turn on convection when I want to get a little sunburn. For white bread, I turn on for the last 10 minutes so that it is ruddy.

[Anchic]

Anchic, interesting! Bread baking on the bottom + top at 190 g or 200, then turn off and turn on the convection for how much? 160? Or the same as baked bread?
In my oven, when the temperature drops, the cooling fan first turns on.

[Tatyana]

Tatyana, I heat up the oven on convection without bread with a baking sheet and a frying pan for water up to 250g. Then I put the bread, a mug of boiling water in the pan, reduce the temperature to 220g and turn on the lower heating. I set a timer for 15 minutes. Then I take out the pan with water (by timer), the temperature is up to 180 and turn on the convection. And another 10-15 minutes. Usually 15. I bake two loaves, the total weight of the dough is about 1 kg.

[Anchic]

Anchic, Hello! Manual control :-) thanks for your experience.

[Tatyana]

Tatyana, you are welcome. My oven is pretty simple. There are no automatic modes, let alone steam and a temperature probe. But I'm still very happy with her. Compared to the old gas stove - heaven and earth In this one I was able to make meringues normally. The old one simply didn’t dry me, I couldn’t achieve a sufficiently low heat to keep the temperature low.

[Anchic]

Anchic, absolutely support! After the gas, I can't get enough of the electric oven!
Auto modes - I don't know if they are needed, I have to delve into them, they are not written in my instructions, so that I understand what is behind what and how long it will turn on.
I have only one drawback - there is no pyrolysis, I did not fit into the budget.
I tried the auto mode for a whole chicken, it is set taking into account the weight, so at the end the grill is turned on to "heighten this beauty's makeup". Therefore, splashes ... I no longer turn on this mode.
My minimum temperature is 30 degrees - this is a class.
And another favorite mode - proofing the dough at 40 grams.

Who has telescopic rails in the oven, are they really needed? Just a question should be taken with or without this guide, the difference in price between ovens is as much as 3 thousand. After all, a baking sheet without guides can be pulled out more than half. Yes, and washing them is probably problematic, there is also a lubricant.

[Kvashnya]

Kvashnya, if you often cook something that you will have to water or turn over in the cooking process, then telescopes are very desirable. As recently as yesterday I was tormented with a duck - it was not lying on a baking sheet, but standing in a large form on a wire rack. It is not very convenient to pull out the grate, so I had to put the form on the table and overturn, stir and water there. ((

For baking (that is, the main activity of my oven) telescopes are not needed at all.

I use telescopic rails almost every day as I have a lot of grilled food. I don't use them for baking biscuits. This is also convenient when food is heavy and spilling, since telescopes do not sag at all! And on simple guides there is a slope and this is dangerous for pots, glass forms and juicy dishes.
I have two pairs of telescopes, one is in use, the other is kept in reserve.

[Kvashnya]

Kvashnya,

are they really needed?

Needed, needed! When baking both hearth bread and buns (I transfer it to a retractable hot sheet on paper), however, when I bake buns, I call my husband to hold the paper by the ends. And when I cook a lasagne or other casserole, I put a grate on the guides, and on it a heavy ceramic dish with the contents.

And, of course, 3 thousand money, but! Then they will be these 3 thousand, and the stove with the oven cannot be changed.

I share the opinion that telescopic guides are needed!
The other day, here on the forum, I was taught to sterilize cans in the oven. It turns out that you can do without a pan of creepy steam. This is happiness! So I sterilized small jars on a wire rack at 120 degrees. How convenient it was to roll out the grate with 6 cans with the help of telescopic guides and take it out neatly. And when I sterilized the 3-liter ones, they fit only on the grate at the lowest level, there are no telescopes there. It was not very pleasant to go deep into the oven and take out the hot cans one after another.
Everything is relative.

Yes, and washing them is probably problematic, there is also a lubricant.

While choosing the oven, I was also interested in this issue, I read that you can wash them. Climb into the instructions or contact the manufacturer's hotline for confirmation. It seems to me that they can even be shoved into the PMM.

If I understood correctly, painfully choosing an oven, different manufacturers call the same mode "convection", "3d airflow", etc. in different ways. This is essentially a fan on the back wall and heats up your product more evenly. But convection happens with a heating element around the fan, and sometimes without (in older models).
We use convection for baking simultaneously on two or even three levels (depending on the volume of the oven).
In the convection mode, the temperature is set 20 g lower than if baked in the classic "bottom + top" mode.
This is my experience, maybe they will correct me here. I have been using an electric oven since November 2016.

Thanks for the detailed answer. Faced the fact that it is difficult to just understand whether there is 3D convection in the oven, or just simple.
In general, all this is learned empirically, but I wanted to get real advice on cooking. Because the mode seems to be useful, but how to use it is difficult to understand.

In general, airflow is obtained just across the entire oven, when several levels are filled with baking sheets, right?

Oh, how good the telescopic rails are!
I have, unfortunately, without them. True, I can buy them in addition, but they have a price!
And my oven is from a high price category, therefore, when I bought the difference with and without a telescope, it was very significant!

In general, airflow is obtained just across the entire oven, when several levels are filled with baking sheets, right?

Blowing off the entire oven, only the instructions stipulate that it is necessary to choose the correct arrangement of trays, grates, forms so that the air can circulate unhindered. For example, we drink pie and muffins in separate tins on a large baking sheet. We select the convection mode, put the large baking sheet on the second level, and above it we install the grate, on which the tins are already. So the air will get past the molds on the cake - :)
It is also indicated that sometimes it is necessary to change the trays in places.
Download the instructions for the oven you like and a lot will become clear for you. I love my Gorenya, but the instructions for it are very meager. Knowing the capabilities and modes, I look at the instructions for the Beauches. There, with German scrupulousness, everything is clearly stated.

Good luck with your choice!

Are there any reviews for the BOSCH CMG636BS1 Oven + Microwave model.
Can anyone have it?

I have a similar model Oven Bosch HNG6764S1
I have had an oven for a year now. Very, very happy. I'm not overjoyed. Microwave in combination with other modes reduces the cooking time by 2 times. Automatic programs do cook themselves. I tried meat in a piece, and chicken, and casseroles, and a pie like charlotte and cottage cheese casserole.Everything is prepared for 5+. I didn't really like how simple the microwave oven was. I used it for three months to warm up dishes and defrost meat, while I was waiting for an inverter microwave. You can reheat the dish. Meat does not defrost well. I cooked with both steam and temperature probe. It turns out great. Well, pyrolysis. After that, the oven is almost like a store. So if you choose, you won't regret it.

Girls, can you please tell me if the new electric oven on the right bakes stronger than on the left - is it a marriage or is this usually the case? (before that there was a gas oven, and there is no experience in baking in an electric oven)
And the main question: is it possible to fix or adjust this as a thread?

I think it's a marriage. I also have a new oven, only a week since I arrived (before that I also used a gas oven) - it bakes evenly, thank God. And to correct and regulate - it seems to me that only masters from the service can do it, it is under your warranty.

[Valeria +]

Valeria +, thanks for the answer.
I noticed that if you put the baking sheet on the 2-3 level, then it is baked almost evenly, but on the upper level - on the right it is stronger than on the left. Apparently, this is from the upper heating element. I wonder if they are regulated at all or not?

Girls, I came here to the Temko mini-ovens and smoothly moved here. In general, from all of the above, my ideal is Electrolux OPEC 6631 X. Does anyone know the minimum temperature in it? I don't see the minimum anywhere, everywhere they write only the maximum