Oven (oven). We consider, choose, discuss

They lie !!!

Perhaps, but why?
Maybe if they don't sweat, this is also a problem?

Perhaps, but why?
Maybe if they don't sweat, this is also a problem?

Here is an interesting question ...
There are people who are pathological liars! There are, alas ...
There are inattentive. They may simply confuse cases, they do not care whether the oven is left with the product or not ...
After all, few people leave the product in the oven at all after cooking.
I will say more, the most primitive gas oven will sweat, even without any forced cooling of the walls. PHYSICS!!!
But if you bake the product in the oven before charring, then there may be no fogging.

If you plan to leave the dish in the oven after turning it off, it is best to cover it with foil. I sometimes leave it for a couple of hours, but before that I wrap it in foil. There will definitely not be any fumes.

There will definitely not be any fumes.

On the inside of the foil will be!

It just happens that you need to leave it for longer.

Earlier, when I used the gas oven, I also liked to leave the boiled pork in the turned off oven. Gas takes a long time to cool.
Such a feint does not work with electro. There is a current temperature sensor on the front panel of my electric oven. After switching off, the fan blows and cools the oven. In 5-7 minutes (approximately, did not notice) the temperature drops to 110 and the fan dies down. I think that these few minutes will not make the "weather" for the dish.
Now I do as Svetta wrote above, wrap it up with foil, with the shiny side inward, on top of another thick towel in several layers.

Thanks, I'll try this method.

Lovely members of the forum, ripe for replacing the gas stove with a gas panel and an electric oven. The store offered a budget electric oven BOSCH HBJ558YB0Q, made in Turkey, at a cost of somewhere around $ 445. And I also want to look at our Hephaestus. Maybe you can recommend which one is better but not very expensive. It's just that when I reread the topic, I got completely confused, I want, as they say, cheap and angry, without any unnecessary functions. I bake and cook in the oven a lot, in operation all the time. In the old gas oven, everything turns out like bread and pastries, but the gas stove has been able to turn off the gas for almost 20 years. Now, after 10 years, I need to call for a check and assessment of the safety of the gas stove, so I want to buy everything separately. Thanks in advance for your answers.

[Shyrshunchik]

Shyrshunchik, Tatyana, I have a Bosch oven. I am very happy with it. I looked at your model, mine is a little simpler. No telescopes. And in the configuration there was one baking sheet and a wire rack, the second had to be bought. It bakes evenly, I have no complaints about it. I am very pleased with her.

[Shyrshunchik]

Shyrshunchik, I have a freestanding combined hefest. The top of the gas-electric oven is excellent. Now I bought myself aeg. I play AEG for the second day. Until I got used to it. About hefest of the minuses, the internal volume of some 56 liters in hefest does not get a chicken on a bottle. In AEG 71l. The outer dimensions are the same. In AEG a maximum of 300 deg. Less in Hefest. You will still use two of the programs. Madly in love with hephaestus for the spit. Spit chicken is delicious. Other manufacturers do not have a spit. I still had a kebab-maker for Gefest, but she didn't play it. Bosch played in the oven with a friend. Bakes fine. I am very pleased with the parental hefest. If it is not important for you to stuff something big into it. And hephaestus with a spit is cheaper than a bosch, I would take it. If a very high temperature is important to you. Look for something else.Personally, I use only the top of all programs; grill (I like grilled vegetables) and skewer. I didn't like the pizza mode either in Hefest or AEG. Good luck to you

I use convection in my oven, top / bottom and just bottom.

[Anchic]

Anchic, I somehow do not like convection - it dries and burns, or I am a hand. And I love the grill: you take an onion, garlic, cabbage, eggplant, perk, tomato. You cut it big. You put it on a baking sheet. Sprinkle with salt, sugar, herbs, sprinkle with oil and vinegar and under the grill - it's delicious.
By the way, gefest are externally interesting in design.

Thank you very much for your answer, the design is not the main thing, the less squiggles the better, the main thing is that the temperature in the oven is well regulated and kept as indicated. And even baked.

[Olga]

Olga, I'm browning on convection. I bake bread first in the bottom mode and with a frying pan with water. And then I take out the water and reduce the temperature, turn on the convection. The bread bakes wonderfully and browns well. Well, if there are two baking trays, also on convection. I also dry meringue on convection.

All I am with a new oven and hob, now it remains to change the kitchen


today they brought Boshik the one that I saw enough and the same gas cooker. I tried the oven just while they put it on the kitchen table. Just wonderful. Thank you girls for the consultation.

[Shyrshunchik]

Shyrshunchik, Tatyana, congratulations on the new thing! Let it serve for a long time!

[Shyrshunchik]

Shyrshunchik, Congratulations. Mine also lives on the table for now

Thank you girls.

Accidentally came across this topic and thought You know how to agitate))
I have a Mora gas stove, the oven baked great, but it's already old ..
I decided to change to a separate electric ovenmaybe only her, or maybe I will master the repair in the kitchen ... I carefully read the whole topic, but all links go to discontinued models. I tried to choose myself, even went to several shops for inspection and consultation. It only got worse. Consultants praise different models, the husband is hysterical and tries to faint from the prices. And I just need to be able to bake on several levels (cookies, muffins, and large pies) for the baking to be successful. In addition to baking, they will bake meat and vegetable casseroles. I would also like the temperature to be set from 60 degrees, to dry the tomatoes. For convenience and safety - cold glass, telescopic guides. Probe and steam, I don’t know, you can probably do it. It is desirable that not one hundred or five hundred mulons, the husband, you know, gentle, may not survive.
Dear oven owners, share your feedback. If there are oven specialists on the forum, then give an overview of high-quality and reliable brands. Perhaps by this you will help not only me, but also all who are "in the throes of choice." I would be grateful to everyone for your advice, thank you in advance.
Yes, since the technology is complex, it is necessary to have service centers and spare parts.

Mora, Burning, is very problematic in this regard. I am writing about this, because I am a supplier of spare parts for gas equipment, they know the market "from the inside"

[Oksana]

Oksana, at several levels, it is convection.
Meat and vegetables can be baked in any LH.
From 60 gr. no problem. It seems they are all from 50 minimum, but there are from 30. Mine is from 50, I do proofing by turning on the light bulb.
Telescopes are very convenient, and you can use any probe, even Ikeev's.
Steam is much more expensive segment, and not for everybody.
And so, we still need to decide on the size.
I have an Electrolux, like a cooking one. Both German women, I'm happy. I chose by rereading the topics on the trunk

[smslisa]

smslisa, I took the German woman. I also looked at Bosch, but after the experience with the Bosch washer I don't want to. I also liked Ariston's hotpoint. I was at a master class. The cook - the teacher praised them. I needed a temperature of 300 and white. If not for the markdown for the display case. Aeg would not have pulled. From the positive. The glass when cooking is 210 warm, you can put your hand. Large chamber volume 71 liters. There is a temperature probe, but I also have a separate one. Show the same. So I see no reason to overpay for the temperature probe.I baked meat, I liked the chicken, it was not dry. The banana cake is not baked, but the recipe may be bad. There is a child lock. If you pour boiling water on the bottom and turn on the special mode, it will bake with steam. In more expensive models. Water is poured from the outside into a special compartment and through a system of special pipes it enters the same depression at the bottom. The defrosting program did not play. There are no automatic programs, but I didn't want to. In our village, the lights are often turned off, I'm afraid the electronics will come on. The parents have a combined Hefest stove - there is an electric oven in it. Very good. Of the shortcomings, the chicken on the bottle does not rise, but there is a spit. In my opinion, many functions are PR.

The banana cake is not baked, but the recipe may be bad.

Most likely it is necessary either to select the mode, or there is still a problem with the recipe. At one time, I was faced with the fact that when using fructose as a substitute for sugar (my son had an allergy), biscuits are baked worse. That is, it was necessary to do less temperature and give more time. I got to this by experience.

[Anchic]

Anchic, I think the recipe. The dough was rubbery after 1.5 hours in the oven. I left it on the table under the napkin, so this cake was covered with fruit flies.

I now took the cooker and the oven in installments for 18 months and at discounts. And an additional five-year oven warranty. Although the oven is still on the kitchen table, it has already baked cookies and ciabatta bread on a stone and stewed it in a duck. While the flight is normal, I like it very much. Tomorrow I want to try baking potatoes.

I recently bought a Bosch HBF554YSOR oven. I just can't make friends with him. This model does not have a thermometer, and I just can't figure out how many degrees the oven is giving out. I put separate thermometers, they show the temperature lower than I set.

I increase the temperature, the baked goods have a thick crust. The crust is pale. This is the main question. If the crust is thick, should the temperature be reduced?

I just can't make friends with him. There is no thermometer in this model, and I just can't figure out how many degrees the oven is giving out. I put separate thermometers, they show the temperature lower than I set.

1. 🔗 - read, read and read. Everything is described there, including important nuances. (see p. 10)
2. This model has a temperature sensor that provides heating and maintaining the temperature within the selected value. But! Thanks to the protection system, in order to avoid overheating of the device, when setting very high temperatures, after some time of operation at them, some automatic temperature decrease to a safe value is possible. This is a standard security feature on many models.
3. The thermostats installed in the appliance, after the oven reaches the desired temperature, automatically maintain it. The difference in readings is caused by different places of installation of thermometers and temperature sensors + the possible range of deviations / errors of indicators for each of the sensors.
4. No need to chase for an exact temperature match. Each oven, like a thermometer, can be used. its specific time and / or temperature deviation, in principle, not affecting the operation of the device, but which must be taken into account.
5. "In a nutshell": turn on the oven, select the desired mode, temperature, set the timer, wait for the oven to heat up to the desired level (watch the indicator), put the dish in the oven and cook, periodically checking its condition. Take the thermometer readings as a reference, and not as a reason to immediately start turning the knobs.


And one more nuance:

and about convection, you need to remember that you need to subtract 20 degrees from the desired temperature. If, for example, the recipe says to bake at 200 degrees, then in convection mode, to get 200 degrees, you need to set 180 degrees. That's all the wisdom.

[Igch]

Igch, well, there is only a heating indicator, such a red stripe lights up. I checked the temperature with a thermometer, it seems to keep the set temperature, well, maybe two degrees of discrepancy.The instructions for the oven contain cooking tables, where the cooking time from a cold state is given. I baked bread with sourdough, the crust turns out to be hard, but I write it off due to not being able to bake bread with sourdough and sour so far, the cookies and muffins turned out great, the potatoes are a masterpiece in general (but I baked it in my sleeve and then cut the sleeve and grilled, golden brown), in terms of capacity, I would heat the kitchen for three hours in turn in my old oven, and in this one, in an hour and three dishes, such a delight is ready, I'm happy with the oven. Well, the thermometer is not enough for me. Still missing one grate and a thin aluminum baking sheet, but I think these issues can be solved, I will buy more.

[OgneLo]

I increase the temperature, the baked goods have a thick crust. The crust is pale. This is the main question. If the crust is thick, should the temperature be reduced?

However, you did not say which mode you choose.
Bosch has excellent instructions. I absolutely agree with OgneLothat you need to study it.

I have a burning oven, the instruction is disgusting, I figured out the modes for electric ovens according to Boshev's instructions.
My experiments: convection dries out, because it actively drives hot air, so yeast baked goods, puffs, cookies (If it is on one baking sheet), I bake a biscuit only In the top-bottom mode, and "wet products" such as vegetable casseroles, Open pies, cookies (on two levels simultaneously) I bet on convection.

Gabby gave you a great hint about the convection and top / bottom temperature differences. I also have a slightly shorter baking time on convection.

Why do you need to know a specific temperature value, trust your oven. Put 180 and bake. After all, this is an electric device, it has warmed up to the desired temperature and must maintain it, that is, it turns on, from turns off (otherwise there will be an increase), so you will not catch it.

More about the crust. When it comes to yeast baked goods, do you remember to carefully cover the product during proving before putting it in the oven?

Thanks for answers. To clarify, I consider myself one of the people who read the instructions. And recipes, by the way, too))).

So, I'm not talking about bread now, I didn't get it either. Not baked and the crust was thick too.

Now we are talking about cookies, cottage cheese, not yeast. According to the instructions, bake at a temperature of 140-160 g for 20-30 minutes. Heating up-down. Prescription at 180 g for 30 minutes. I stood at 190 for almost an hour. While blushing. Well, which way to move?

In no case did I want to offend you (this is about reading the instructions). I sincerely want to support you so that you become friends with your oven as soon as possible. I myself did not easily switch from gas to electric.

cookies, cottage cheese, not yeast. According to the instructions, bake at a temperature of 140-160 g for 20-30 minutes. Prescription at 180 g for 30 minutes. I stood at 190 for almost an hour. While blushing. Well, which way to move?

"According to the instructions, bake at 140-160 g for 20-30 minutes" - this is a recommendation on which mode? How many levels?
I dare to assume that this is recommended for convection and at 2 levels. This means that if we want to bake them on the same level in the usual "top / bottom" mode, which in its meaning is close to baking in a gas oven, it will be 160 + 20 = 180 gr. and, as I wrote to you above, the time for "up / down" is always slightly longer than for convection.

Did you preheat it to your 190 before putting the baking sheet in the oven? How do you know when the temperature has been reached? Signal? Light bulb?
A whole hour at 190 degrees (you did not indicate the selected mode), but even if this is the top / bottom for cottage cheese cookies, there is clearly a lot, provided that the oven was preheated in advance. I would have already called the service center and called the master under the guarantee.

A whole hour at 190 degrees (you did not indicate the selected mode), but even if this is the top / bottom for cottage cheese cookies, there is clearly a lot, provided that the oven was preheated in advance. I would have already called the service center and called the master under the guarantee.

I agree completely. And there is a separate thermometer, what does it show? I usually have a difference of up to 10 degrees with a separate one (I put it closer to the door so that it can be seen). But the oven bakes well. Cottage cheese cookies top / bottom for about 30 minutes, maybe 35, at 180 and bake.

[new]

I count myself among the people who read the instructions. And recipes, by the way, too))).

Yes. And, from experience, especially when buying new device, the Instruction, for a fairly long time, becomes a "reference book". This is normal and correct. Especially when it comes to rarely used functions. Because physically, for the majority, it is impossible to remember everything that is written in it. Moreover, at first, we usually see in the instructions only what we want to see, missing a lot of important nuances of the operation of a particular device.
Here, for example, what is said about the time when you need to put the dish in the oven and the features of displaying temperature indicators on the thermometer and sensors of the device (see p. 10 Instructions)

In some cases, it is convenient to arrange, print and place some of the hint plates next to the device.

Prescription at 180 g for 30 minutes.

The author of the recipe indicates the cooking parameters he sets on his appliance of a specific make and model. They are indicative, since on another device both control methods and settings may be different.

[smslisa]

smslisa, Oksana, I have a NEFF oven for 11 years, probably. pace. min 40g I constantly use convention, defrosting, dough raising mode. There are many more other programs. It also has a very comfortable door; when opened, it can go under the oven, it is especially convenient when washing the oven. There are specials. program for washing the oven (I constantly use it). Telescopes, 2 baking sheets and 2 grids included. I am very pleased with it and the induction cooker is also neff. I bought a Siemens house for my mother (the door opens to the side, I looked for special ones so that the door would not interfere with cleaning), because it was after 2014. the prices went up a lot and NEFF could not buy already. Siemens is simpler, of course, but also an excellent oven.

According to the instructions, bake at 140-160 g for 20-30 minutes "- this is a recommendation on which setting? How many levels?

Top-bottom mode. Level 3.

Did you preheat it to your 190 before putting the baking sheet in the oven? How do you know when the temperature has been reached? Signal? Light bulb?

The oven was preheated, warmed up for about 20 minutes. But how to find out if it reached the required temperature or not, who knows. There is no signal, except that the heating indicator stops flashing.

I put my thermometers on. I put it on the bottom of the oven, on level 2. Closer to the door, in the middle, to the back wall. I did not understand what the real temperature is. Coincided with the variant when the thermometer was at the bottom in the middle. In other places it is 30 g lower.

The question of whether the crust is thick, whether it is necessary to make the temperature lower, can be seen in the wrong topic.

In other places it is 30 g lower.

somehow strange, too much difference

[Igch]

Igch, your question about the crust suggested whether your oven is working correctly ...

About the heating indicator just above Ognelo gave part of the instructions.

too much difference

Or measured before the end of heating.

But how to find out whether it has reached the required temperature or not, who knows. There is no signal, except that the heating indicator stops flashing.

So find out: the indicator goes out when the temperature near the temperature sensor reaches the set value. Ie: the indicator is off, it means the oven is warming up.

On page 13 of the instructions it is written:
"Fast warm-up"
When the set temperature is reached, a signal will sound!

Quick warm up

I haven't tried a quick warm-up yet. I can’t figure it out with a simple one.

About the indicator. During the operation of the oven, this indicator periodically turns on and off.

indicator turns on and off periodically

Of course.When the set temperature is reached, the heating turns off, when the lower limit of this temperature range drops to the permissible value, the heating turns on again.

[Igch]

The oven was preheated, warmed up for about 20 minutes. But how to find out if it reached the required temperature or not, who knows. There is no signal, except that the heating indicator stops flashing.

About the indicator. During the operation of the oven, this indicator periodically turns on and off.

Igch,
Can I try to explain without mentioning the instructions, otherwise it seems that due to some panic associated with the first failure, you are looking a little in the wrong direction.
In general, it was a sinful thing to think that you have no temperature indicators anywhere on the oven, but it turns out that you have everything.
If you explain on the fingers:
- set the desired heating mode,
- set the desired temperature with the rotary temperature regulator,
- the heating indicator will light up, this means that the heating has turned on,
- upon reaching the set temperature - the indicator goes out and heating stops,
- since physics has not yet been canceled, the temperature in the cabinet decreases when the door is opened, when the products are installed inside and from heat loss during heat transfer from the walls of the oven to the environment,
- it is natural that the oven will try to restore the temperature that you have set and, naturally, the heating will turn on and the indicator will turn on with it. So everything will be repeated with one or another frequency: the heating is turned on and off together with the indicator.
It seems to me that everything is in order with your oven!
And only help you

"son of difficult mistakes"

- experience! And everything will be fine!
PS. We have a Siemens cabinet with similar adjustments! Great stuff!

Thank you all for your help. I will continue to master.

I haven't tried a quick warm-up yet. I can't figure it out with a simple one

"Quick Heat" is a mode in which an empty oven is preheated.

It seems to me that a thick crust with an unbaked crumb indicates a lack of temperature and long baking. My oven is lying 20 grams downward, you need to measure the temperature exactly at the level at which the bread will stand, and from this already jump.

I did not understand what the real temperature is. Coincided with the variant when the thermometer was at the bottom in the middle. In other places it is 30 g lower.

Here is the answer, if at level 3 you have a temperature lower by 30 grams from the declared one, increase it by 30 grams. Then get used to this feature.

Hello. Any advice, please. I thought about buying an electric oven. The choice settled on Electrolux EOB93434AW, but the problem is that our network voltage is not always 220, sometimes 200, and 180. I am worried whether the cabinet will work, because its power is 2.98 kW.

Good afternoon, dear residents of Khorum, I have one more question. I bought the oven (Bosch), but I want to put it separately from the gas panel, I want not to bend the letter zyu. Is it possible to put the oven near the refrigerator, now while it is on the kitchen table and the sides are noticeably warming up, the hand is very hot, touching you will not burn yourself, but you will not hold your hand, the back wall and glass are normal, the warm hand calmly transfers the touch. The cabinet in which the oven will be built will stand five centimeters from the refrigerator. It's just that I will use the oven often, and it will be turned on for an hour and a half. Who has the oven in this position, please write down whether it gets very hot when it is already built into the cabinet (and the sides of the cabinet itself). It's just that the kitchen is long, the window 2.15 occupies the entire wall, on the other side of the door, you have to put furniture on narrow sides.

[Tatyana]

Tatyana, in the next topic this issue has already been raised, read from here and below: Built-in oven selection # 1067

Thank you.

I put my thermometers on. I put it on the bottom of the oven, on level 2. Closer to the door, in the middle, to the back wall. I did not understand what the real temperature is.Coincided with the variant when the thermometer was at the bottom in the middle. In other places it is 30 g lower.

Did you put a thermometer for the oven? They are very slow and inertial, and it is useless to control the temperature while cooking in the oven. All that such a thermometer can help is to check whether the oven heats up to about-approximately to the set temperature. And then, the thermometer for the oven at the temperature given out by the oven may go out too long.
About 8 months ago I bought a thermometer for Teskom's oven "Gradius" 636154, because there were suspicions that the electric oven did not heat up to the set temperature for my parents. Mom stopped baking bread in the oven, although she did not change the recipe, the amount of bread baked, the baking temperature, and the dough preparation technology.

Before giving the thermometer to my parents, I checked it on my oven, which I had no doubts about.
So, I have this thermometer, installed in the very center of an already preheated oven, in which I managed to cook something, but did not turn off the oven on purpose, it went out to the set temperature in the oven of 200 degrees for 27-30 minutes.
In my oven, he still went to the set temperature, but the parents did not. Showed about 20 degrees less. Well, we assumed that the parents' oven lags with heat. Mom adjusted the heating temperature, began to set it 20 degrees more than necessary.
And she began to get bread again. Repair the oven until it breaks.