Oven (oven). Consider, choose, discuss

That's for sure! I think they will be repaired conscientiously. Boom wait!

[Jouravl]

Jouravl Nadia! I keep my fists for your assistant and her speedy recovery!

[Wit]

Wit, Tanya-Fanya , Thank you so much. Hope to be repaired. This is now a matter of principle for Siemens, I wrote to them that, unfortunately, they do not have service, but there is a company selling spare parts. And what is this premium oven that is out of order.
I also sent them a link to the reviews on the BSH .. Let's wait ...

Oh, I have a question !!!! There is an opportunity to get hold of an oven, which is in the photo. But it seems to me that it is too easy for home use. Help me please)

Everything is very well done!

But it seems to me that it is too easy for home use.

At first glance, it seemed to me that it was not for home use. Confused "LLC" and TU. And a bit expensive for such a set of features and design. My built-in one with a sufficient set of functions and a beautiful design costs more than half the price.
But it's up to you.

[Antonovka]

Antonovka, Lena, so he is professional and his price wow!

🔗

[Jouravl]

Jouravl,
Nadia, I read) They offer for a much lower price. The presence of only one baking mode, the absence of convection, the handles on the floor are annoying.
Wit,
So I agree that it is not for home. But for 15 thousand ???

[Antonovka]

Antonovka, Lena, what about the electrical networks? Professional equipment has different requirements. Oh, I would not, as if not to get a problem ...

But for 15 thousand ???

Why??? The price is 32000. And for 15 you can take it like mine and enjoy.

[Jouravl]

Jouravl,
I read about the connection - I'm an electrical engineer)) At home with these parameters, connection is possible.
Wit,
On the one hand, yes, but on the other, I want more))

I now have a ZVI stove, she is already 15 years old. Not everything suits me, but the temperature is up to 280, modes: top, bottom, top-bottom, grill, convection. But I want something new - I read all couples here and other delights) Probably, I will dream and save. ))

Today they called from the service center, said that there was some kind of glitch, they re-flashed everything and changed, ready, they will bring it next week. She asked how much I owe for repairs, they said nothing, at the expense of the company
It turns out that the manufacturer's fault, and it was the right decision to write to the dealership. Everything is done, everything is for the better, they would not be rude, I would agree to repair the power unit

we have been using the Indesite oven for several years, it suits everyone. reasonable price

[Jouravl]

Jouravl, Hope, Uraaa !!!!! Congratulations on the victory!

[Wit]

Wit, Wit, Vitaly, Thank you! I am very glad,

[Jouravl]

Jouravl, Hurrah! Hurrah! Hurrah!
Finally, our Nadezhda's oven will start working!

[Tanya-Fanya]

Tanya-Fanya, Tanyusha, thanks. I myself am waiting, I have already missed it. For me, the oven is the main gadget in the kitchen.

Good morning. I honestly read the entire forum thread, but I got confused completely

Please tell me about the steam function and the core temperature probe - how much do they affect the quality of food and baked goods? Or it's all easy to do in manual mode (pour water into a frying pan or stick a separate probe).

I'm trying to figure it out: do I need it?

Please tell me about the steam function and the core temperature probe - how much do they affect the quality of food and baked goods? Or it's all easy to do in manual mode (pour water into a frying pan or stick a separate probe).

Elena! The "steam" function of some ovens means "steam cooking". That is, a mode in which steam is supplied during the entire program. In this case, there may be an automatic program, in which it will not be possible to change the temperature parameters in a higher direction than those already set for this program. And there are ovens with a "steam injection" function. Here you need to follow the instructions. For many, this function works in the "baking" mode or, perhaps, in any other mode. Steam injection is very convenient when baking bread or yeast baked goods. I sometimes use steam for biscuit dough. I have an oven with a double boiler function. I did not use nirazu for its intended purpose. On my model, with only 5 programs, you can add steam at some stages of cooking or baking, as well as select the degree of steam intensity. But this is enough.
For baking, or for meat to get a crust, I often use "steam injection". It is very convenient to float cans for blanks. You can also make the blanks themselves steamed, right in the cans. You can reheat food with steam. I still have the option of steam supply in the "raising the dough" mode at low temperature.
When there was gas, I had to use a tray with water. This saved from burning, but there were nuances, sometimes the wrong result. The dough might not bake. Therefore, there is something to compare. The pallet can help in certain points, but it will not completely replace the function. You will not be able to adjust the steam intensity. Sometimes the tray needs to be pulled out without disturbing the dough, as the temperature can drop when the oven is opened.
My oven is Neff B46C74.3, but these models are no longer produced. The naves in the lineup and now have a double boiler, only other designations and money, respectively.
I won't tell you about the built-in temperature probe, since no. I have a regular, separate, metal one, which can be stuck into meat, etc. and cook with it.

[time]

time, Victoria, thanks for the explanation
I got stuck on the Electrolux. Attracts the large volume of the oven and pribluda like steam and a probe. The price is not very decent for these ovens, so I dig so carefully I probably would not use a double boiler either, but I cook bread and other pastries almost every day, so I was staring at steam

[Byaka-Dyudyuka]

Byaka-Dyudyuka, I have a gorenje oven with a built-in temperature probe. We stick a temperature probe into Meat, poultry or fish. Insert the other end of the temperature probe into the hole located inside the oven. We select the desired cooking mode and the temperature that should be in the finished product. The oven will turn off when the core temperature is reached.
The core temperature probe helps not to overdry Meat and fish. But I wouldn't chase after an oven with a temperature probe. I used to just use a thermometer, which is sold everywhere. You stuck it in and you keep an eye on it.
I use the oven every day, so in my opinion, the most important of the bells and whistles is pyrolysis. No matter how my oven is covered with catalytic linings, you have to wash the fat from the oven ceiling, and there the grill interferes. Sometimes berry juice flows out of the pies, it is unpleasant to wash the burnt from the bottom of the oven.

Good luck choosing a reliable assistant!

Thank you, Tanechka I understood about the probe. Do you use the ferry? or don't you?
Pyrolysis has no idea what it is. Well, of course I read about him and I understand how this chYudo works. But I can't imagine in my kitchen ... Although it may be worth thinking about

A couple, unfortunately, no.
I represent the Electrolux you are talking about. I stared at him for a long time. But by design, it didn't fit into my kitchen.
This electric box has a cool volume - more than 70 liters. And, if my memory serves me, 5 levels and 3 telescopic guides. This means that small baked items will be baked simultaneously on three levels. Moreover, you can give steam to the pies
Pyrolysis ... it's a dream!

Well, I'm sitting, reading, thinking .... and looking at what you can save on, probably between the probe and the steam - I would choose steam.You can stick the probe in with the left one, anyway I don't go far from the oven and I can roughly imagine the cooking time. And somehow, for so many years, I turned off the oven myself.This is how I persuade myself

probably between the probe and the steam

you won't save much on a pair. This is a new fairly new feature. And pyrolysis + steam + probe are unforgivably expensive.

Pyrolysis means not sniffing the fat-dissolving chymota once again!
I have pyrolysis, I have a temperature probe, but no steam. Therefore, I bake bread in tins, and meat in bags (and no splashes) ..
Telescopic guiding are good, pushed out and removed heavy without burns.
I have Grensles from Ikea (Electrolux Italy). I took it for 40 thousand rubles. a year and a half ago.

And somehow, for so many years, I turned off the oven myself.This is how I persuade myself

Right. It is easy to do without a probe, well, steam ... you can do without it, and without pyrolysis, you can scrub the oven yourself.

Girls, hello! Who knows the model of an electric oven with large 40x60 baking sheets? I can't find something. What if someone has or saw someone?

[Ilona]

Ilona, wow, are there such in households? I saw such huge ovens only in five-burner wide freestanding gas stoves, and even then for a long time.))

There are. I have one like this, but it is defective and I don’t like it like baking trays, so I’m looking for a replacement.

I have with cleaning, this is a three-stage steam cleaning. I love! and technologically, and from the point of view of ecology, you can't imagine better

I have pyrolysis. Really you can't imagine better, it's very convenient!

I have Fornelli. Both beautiful and functional, compact at 45 cm.

Good day! I boast ... We tried pyrolysis today after 3 months of quite private (3-5 times a week) use! And I'll tell you ... it's just super !!! we chose the average degree of cleaning - an hour and a half and another hour of cooling ... and just wiped my Semik with a damp cloth and that's it
In general, I don’t regret a single penny that I gave for our Semik!
Py. sy. We got used to the noise of the fan pretty quickly, and we practically don't pay attention to it!

In general, I do not regret a single penny that I gave for our Semik!

Is Semik Siemens?



Girls, does anyone use a Hansa oven? In terms of functionality, it is like the most expensive Siemens, but it costs several times cheaper.

Is Semik Siemens?



Yes, Semik is Siemens HB 676 G5 S1

Hello. I read this topic a little and my head was spinning. I can't choose an oven. A friend says - take it no cheaper than 30 thousand. I can't afford it. It's expensive for me. I counted thousands for 16-17. But I look here, basically everyone chooses those that are more expensive. Is it really impossible to get a good wardrobe for 17. I am afraid that I will buy and it will be bad to bake. I realized that I need convection. No grill needed. I will bake pies, cookies, bake meat. I bake bread in a bread maker.
Chose Hansa. And now doubts. Maybe someone here bought from inexpensive and can write reviews about the use



HANSA BOEI 68112
Coy liked it. As a beginner, I can't post a link

Chose Hansa. And now doubts. Maybe someone here bought from inexpensive and can write reviews about the use

Here is a fairly adequate analysis

🔗

But in principle, if the price is low, it means you have saved on something, on functions or at the level of components. If functions are understandable, then the level of components is a dark forest and a lottery, I believe, for both cheap and expensive devices.

The same expensive stoves can be assembled from the same components. Take a look at the properties you need. And then, as luck would have it.

[Sibiryachka123]

Sibiryachka123, there is a good bread maker, mom has even better bread maker, but after the electric oven the bread tastes better. Look at Hephaestus, they have good ovens, mine has been plowing for 3 years, everything is super, I regret that I clamped several thousand on the electronic thermostat. About saving my thoughts out loud, I understand that everyone's finances are different, you buy an oven not for a year or even for 5 years .... Maybe you should spend a little more? The grill is great, even with a spit in my hefest. Grandmother was 95 and she asked for a chicken that is spinning. The chicken is juicy and crispy, with excess fat draining into the pan.I also like zucchini with pepper, I like blue ones under the grill. Grilling not often, but tasty and healthy

[Sibiryachka123]

Sibiryachka123, firstly, now in the m-video there is an action on Bosch. I looked in your city, there are Turkish Boshi in the region of 20,000 rubles.
Secondly, a couple of years ago, I finally changed the gas oven to an electric one. Thanks to dear forum users from our beloved Bread Maker
But let them not throw anything at me, for a couple of years I have not understood the beauty of convection. No matter how much I read it, no matter how much I tried, all the same, the top + bottom mode bakes softly and evenly. And why then convection, I understand that on convection you can bake on several levels, but at the same time not only in my combustion (refers to the middle class), but also in expensive ovens, the instructions stipulate that for better baking and uniform baking, the baking sheets must be changed in some places, because on one level it is baked more than on the other.

Why am I so long and long? Valentine, see Hephaestus, as suggested above, see inexpensive Bosch. You can type a model in the search engine and add the word "review". People write different reviews, but we are experienced breeders with you :) and can distinguish the hostess's feedback from the seller's. Maybe you don't have to chase convection? The girls will tell you here

[Tatyana]

Tatyana, we have the same ovens with you, here I also use only top-bottom, I switched on convection once, I don't understand several modes at all for what they are needed)))

So yes, you need to choose the one that bakes well, and all the bells and whistles, from the hands of grabbing)))

Yarik, thanks for your opinion.

On our bread maker, many people bake bread and pies on convection. For example, the famous Chuchelka pies.
I sometimes wonder if my oven has failed convection? Or my pens

Thank you all very much for your answers and attention. The soul does not lie to Hephaestus. Bosch Turkish somehow I think risky. Found a friend. He used to work in sibwez. Now in another store. Let's go to him. Let's see what he says. He told me which one to take to the washing machine. I didn’t regret it. Although I showed him another. He dissuaded. And the bread maker says look in other stores since we do not have it.

[Sibiryachka123]

Sibiryachka123, I don't like convection either, it dries, more often top-bottom. Convection for meringue

But what about the blush crust?

[Sibiryachka123]

Sibiryachka123, so a ruddy crust even in the sleeve on top + bottom turns out great !!!

Then I don’t understand that everyone is trying so hard to buy mainly with convection if there’s a crust without it? Maybe for even distribution of hot air during baking on two baking sheets at the same time?

[Valentine]

Valentine, I bake bread on a combination of modes - first, only the bottom (with preheating of the oven and hearth), then switch to convection and turn the temperature down to 180. It turns out excellent bread with a golden brown crust. In general, I often use convection.

[Anchic]

Anchic, how do you see the difference from top + bottom or how convection affects your baked goods?

[Tatyana]

Tatyana, when top-bottom, the crust is not formed as uniformly as during convection. Perhaps these are the features of the operation of my oven (I have a simple Bosch). Before that I had a gas stove with a gas oven. There, in general, everything was not very good. And there were problems with temperature conditions - either the maximum, or the gas just stopped burning. Therefore, I am not overjoyed with my electric one for the third or fourth year.

I remembered that even in convection mode I warm up the oven before baking, it really heats up the fastest in this mode.

[Anchic]

Anchic, Thank you.
Can I still torment you with questions?
On convection, set the temperature lower than if you baked in the top / bottom mode?
And is the convection baking time shorter than top / bottom baked goods?

My heart feels that I somehow misunderstand my happiness - :) if I have convection, then I should make friends with it - :)