Choosing a built-in oven

Ikea sells Whirlpool household appliances.

Ikea sells Whirlpool household appliances.

thanks, now I'll see what they offer with us. And tell me - is this function (thermal ventilation) called in the characteristics?

That's what I call it. The standard one usually has 2 heating elements + grill. Thermal ventilation has one more, located on the back wall, where the fan is. Visually, I can't see it, but you can read about it in the instructions.

[Boo Boo]

Just take it with pyrolysis, because it will splash very strongly.

Boo Boo, in reviews, people very often scold pyrolysis. Well, we tried once or twice, and decided that they had overpaid the money in vain. After all, pyrolysis means heating up to 500-600 degrees in order to burn out all the fat inside. It looks like the best way to clean it, as it does not require any extra body movements (well, then brush away the ashes with a cloth). But the main drawback follows from the principle of action - smoke and fumes, which must be put somewhere. That is, the presence of a good hood is necessary, and even better, open the window. Plus a slightly increased energy consumption. Yes, another owner, after such cleaning, melted plastic around the oven (but this is clearly a factory defect - either the lack of thermal insulation, or the failure of the electronics).
How are you doing with this and how often do you use it?

And tell me - is this function (thermal ventilation) called in the characteristics?

This is the same convection blowing with hot air. Different manufacturers translate this function differently. Someone writes simply convection, someone thermal ventilation, someone even "airfryer", in mine - "ventilation heating".

Manufacturers call it differently, but the icons (pictograms) of the mode switch are unified. If a fan is present, there is convection. A fan in a circle - there is AG. AG does not have infrared radiation, which creates a crispy crust (such as harmful to health)

Manufacturers call it differently, but the icons (pictograms) of the mode switch are unified. If a fan is present, there is convection. A fan in a circle - there is AG. AG does not have infrared radiation, which creates a crispy crust (such as harmful to health)

And there are a lot of combinations of these modes - both infra-heating with convection, and ventilation heating with an upper or lower heating element, etc., etc. And the AG only has an upper heating element.

But the main drawback follows from the principle of action - smoke and fumes, which must be put somewhere. That is, the presence of a good hood is necessary, and even better, open the window. Plus a slightly increased energy consumption. How are you doing with this and how often do you use it?

I will try again to advocate pyrolysis. I use it once every 1.5-2 months. The oven is located 3 meters from the hood. I have never observed insane smoke and burning, but the filters are in the oven. About the increased consumption of email. energy, frankly, it doesn’t afford it, for the 1st stage of pyrolysis the consumption is about 2 kW per hour, I use the 2nd less often, and I have never turned on the 3rd degree, I do not bring the oven to very heavy pollution.

I am not agitating anyone, for me pyrolysis is the best way to clean it with minimal labor on my part. I dreamed of such an oven 7 years ago, but then it was too expensive, as soon as the financial opportunity appeared, my dream came true

And there are a lot of combinations of these modes - both infra-heating with convection, and ventilation heating with an upper or lower heating element, etc., etc. And the AG only has an upper heating element.

I am not finding fault with words, but trying to explain the "big difference" between AG and convection. The presence of a fan in the oven turns it into a convection oven. A working fan evenly distributes the temperature inside and at the same time dries out the crust. Therefore, it is the perfect function for meringues. But, whatever combination the upper-lower-both heating elements are turned on, they not only heat, but also "shine" with infrared light. And it is due to this radiation that a golden crispy crispy crust is formed on the chicken. For the AG function, another heating element is placed in the center - it is ring-shaped and the fan is inside it. The heater itself is covered by a screen and there is no radiation from it. Only a jet of hot air acts on the product, like from a hair dryer. At the same time, it is harmful to health, but such a desirable crust should not form. There is no such function in my oven, although it is described in detail in the instructions (for older models). Yes, and there is a place where this ring heater could stand.

For the AG function, another heating element is placed in the center - it is ring-shaped and the fan is inside it. The heater itself is covered by a screen and there is no radiation from it.

Here I have just such a shadow on the back wall. Already somewhere I have repeatedly explained that this is not convection. ))))
I don't have pyrolysis, but I suffer without it.

[Jefry]

Jefry, You do not understand me ! When I wrote "and the AG only has the upper heating element", I did not mean the function of the oven, but the natural airfryer, so that the person choosing between the oven and the airfryer would feel the difference.

whichever combination the upper-lower-both heating elements are turned on, they not only heat, but also "shine" with infrared light.

In my oven, in addition to the upper and lower heating elements, there is a separate third one described in the instructions - an infrared heater, and the fan works both with and without heating.

Hello!

I read the topic, studied the websites of the suppliers, in the end I got completely confused and I can't choose
If you want an oven with a bias towards baking, that is, fermentation, a baking stone, convection top-bottom - all this is important.

Apparently my version is still aeg B 9820 5, does someone have it here?
I am very interested in its maximum temperature (is it really only 230 degrees, is that too little? And the baking stone no longer shines on me ... or is it a whim?) And the ability to put dough and yoghurts in it for fermentation

And how cool is the temperature probe, does it make sense to chase it at all?

Confused by the lack of a steam regime, or is it not needed?
In aeg and miel it is ...
and what is the maximum combustion temperature?

I don’t know the model in Misha, but in the one I’ve looked after myself 275C

I have Neff, I have already written about this many times, with the function of a double boiler, but I never bought a set for it, because its price is 11500r, I see no point in this function (for myself), because it is cheaper to steam in a regular double boiler or multicooker ...

Convection is in all modern ovens, in my opinion.

I chose mine on the basis of the cleaning system, with pyrolysis.

There is no built-in temperature probe, but I have a meat thermometer, I bought it separately. I use it very rarely.

I actively use all grills.

Bosch 38U750 has both steam and convection. MARGIT - Rita has such an oven, only the old model 380751. I called on the new oven to the internet magician. and they explained to me that 38U750 is the same 380751, but retractable runners are added. I asked Rita for a couple and she put up a passport, where a drop was drawn in the functions, but you can ask MARGIT about everything again

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7345.100

Oh, that would be great! Just about Bosch, no matter how I looked, I did not find either steam or convection ((More precisely, I found convection as a function, but as a combination of bottom + convection, it seemed to me that it cannot be done ...
Then I'm waiting for MARGIT to say what

More precisely, I found convection as a function, but as a combination of bottom + convection, it seemed to me that it cannot be done ...

And convection by itself does not work, it is always with the bottom, top, or two at once. Convection is a conventional fan without heating.

About steam, yes, in the nave it will not suit me either, I don't want to buy such a big pribluda
but in aeg, as I understand it, you don't need to buy anything for the steam function ... and if you steam it, you can just buy a perforated baking sheet

[3D hot air plus]

And convection by itself does not work, it is always with the bottom, top, or two at once. Convection is a conventional fan without heating.

Multifunction 3D Premium System, 13 Modes
heating:
top / bottom heating
bottom heat,
3D hot air plus I don't know what it is ((
convection grill,
Vario grill large area,
Small Vario grill,
defrosting,
mode for pizza,
intense fever
special heat,
gentle stewing,
heating dishes,
temperature maintenance

about the bottom + convection nothing is said on the official website ((

Hot air is like a fan oven, not convection.

Margit, can you ask a question about your super oven? How much the special mode is in demand for you. top and bottom heat (this is the one that is the ferry), and can you do without it? Does your oven dry a lot on regular (top / bottom)? Do you bake yeast pies more often on what mode? I want to buy Bosch, but there is no steam mode in the middle price range

Girls, maybe you can advise me something. I was hungry for the oven, I didn’t have it for 2 years ... (I smoked the old one, and I didn’t turn it on after the repair) with a bread maker, so I lagged behind the technology, and I probably forgot how to bake ...
But finally we pulled a new kitchen - and as a result - we will have to buy an oven and a hob.
Can someone tell me something, the panel is gas, and the oven is electric. But I want what would fit into modernity and be combined with each other. Well, for the money, of course ... the budget after buying the kitchen is not the same ...

[Grunya]

Grunya , two points to start.
Will the wiring withstand if the house is not new and is not "sharpened" under the electric stove? The second point is the electricity bill.

If there is gas in the house, then why take an electric oven. I have a Kaiser gas oven, it bakes amazingly, but there is no gas in the new apartment, and now it will be very stressful for me to bake and cook all sorts of sweets, well, perhaps at night: swoon: My husband said don't worry , you will run to the gas stove, cook and bring

a nut you have an independent oven or stove? I also have gas and a sore point with the oven, wiring and a place in the kitchen ...

Tonika, I have an independent oven and hob from KAIZER, the hood is also from this company, everything works fine

House wiring will allow.
And all my friends dissuaded me from the gas one - all the same, in terms of the set of functions, the electric is several times higher. And given the mandatory installation of gas meters in apartments by 2013, it's not a fact that gas meters will ultimately be cheaper ...

Look at Burning (electro), they have inexpensive and many functions .. and most importantly, good reviews for the quality of baking, bakes evenly.
How much deneg do you have?

Well, I think it is desirable for me to fit into the amount of 30-35 thousand for the panel and the oven ...

then select the hob first, it's easier with it, it burns for itself and the gas burns .. and spend the rest of the money on the oven, there is a soooo choice .. and the color and design, and the functionality is different.

Yes, the fact of the matter is that with the panel everything is not so simple ...
The husband insists on gas on the glass ...
but I just don’t know what is needed .... I am not a decisive person by nature ... I’m reading, breaking my head. I only know that I would like to have Vok comfort (though none of my friends have it, so I don’t know if it is needed, or rather, whether it speeds up the cooking process so much).
So I decided to make a start from the oven ... all the same, I think I used it more before ...

And if you spend everything on an oven, then you may not have enough for a cooking one, you want to buy an oven better .. and all companies have the same cooking machines, only the prices are different. It is better to separate the money for the cooking room, and choose an oven with a calm soul .. I'm so kaaatsa

[Grunya]

Yes, the fact of the matter is that with the panel everything is not so simple ...
The husband insists on gas on the glass ...

Grunya, I have a gas hob (white) on tempered glass from the Italian company Nardi for 7 years. Pay attention to this firm. It is not promoted here, so the prices are democratic. I am very satisfied, no complaints. When I chose, it was the only color of the hob, gas on the glass, and now they are blue.

I looked where you live ..
How do you like this?


Oven independent Gorenje BO 8649 MG

Model Description

Control
Electronic touch program module: EPM1.1A

Functions
Clock
Alarm clock
Creating your own programs: 3
Sound signal

Cleaning the oven
Continuous glazing of the oven door
Folding top heaters

Safety
Child lock
Number of glasses: 3
Number of heat-reflecting layers: 2
Cooling fan: DC +
Temperature sensor
Safety shutdown
Mechanical door lock
Built-in oven switch

Oven equipment
Guide Levels: 4
Telescopic guides: on 3 levels
Lattice
Multifunctional grille
Shallow baking sheet: 1
Deep baking sheet
Glass baking sheet
Fat filter
Tray extractor handle

Connection
Connecting power, kW: 3.3

it is possible and cheaper to see so that there is money left for the hob.

but which one is much cheaper, only the description is not complete


Oven independent Gorenje BO 5334 DB

If there is gas in the house, then why take an electric oven. I have a Kaiser gas oven, it bakes amazingly, but there is no gas in the new apartment, and now it will be very stressful for me to bake and cook all sorts of sweets, well, perhaps at night: swoon: My husband said don't worry , you will run to the gas stove, cook and bring

Nut! And do not tell me what kind of dkhovka model you have. I also want to change the stove soon, and since there is gas in the house, I want gas.

I have a Lemur oven Kaizer EG 6974, there is nothing special in it, it is easy to operate, I cook everything in it - I bake, fry, grill, the bread is baked perfectly, I washed it inside a couple of times in 5 years, I don’t know where the dirt goes, I see it sometimes on the sides below there is black powder - I'll collect it with a rag and that's it. The stove is built-in, if it works for a very long time - the side walls are slightly warm, the front glass is also warm. One drawback is that it does not display the temperature on the panel, you just set it to the desired temperature with a pen with a pointer and that's it. To check how it heats up to a given temperature and how it keeps it during cooking, I bought a hanging thermometer specially for the oven and checked if there were any discrepancies - everything matched the tunic into the tunic, and I left the thermometer hanging on the grate, it is small and not interferes, but it is very convenient with him

Half a year ago and I was looking for an oven with a hob. I stopped at Zanussi from Zlektrolux and have no regrets. We have gas in a private house, but we took the electric oven, firstly it bakes faster, and gas is expensive now, and the light is more or less Satisfied I bake bread every day, there is a grill and convection, I mainly use it when baking. But we have a stabilizer for the whole house, and if voltage problems need to be taken with a gas one, otherwise you will suffer

Yesterday I became the owner of a Bosch HBA 38U750 oven: wow: Today my husband plugged it in and I played with it for half a day, studying all the functions Cool oven, you will not say anything, the text display tells everything, if you pressed something wrong, it immediately advises how to fix it error But most importantly, it has a function for baking bread - the top-bottom hydro mode, that is, baking with steam, there are also retractable runners. I was looking for a model like Rita's - Margit, But I was told that such a model was removed from the production and this one came to replace it. Most likely, the only difference is in the presence of retractable runners, I think so. Many thanks to Rita for sharing her impressions of her purchase, which prompted me to make the right choice: ok: The Bosch hob was also brought yesterday, but I still have difficulties with it, so painfully it seems to me she is heaped up (why I chose this myself I don't know), but there is nothing to do, I will have to master

: The Bosch hob was also brought yesterday, but it’s still difficult for me - it’s too complicated for me (I don’t know why I chose this one myself), but there’s nothing to do, I’ll have to learn

Can't imagine what you can screw up there? I seem to be far behind life.Please tell us.

Boo-Boo panel Bosch PKN 675N14D, took via intern. magician. - I read its description and characteristics, everything seems to be simple - I bought And there are icons and numbers from left to right along the entire length of the panel. began to read the passport - a couple of seconds are given for all the manipulations, you almost have time - the blocking will work and start all over again. To turn on one burner, you need to quickly press the degree of heating, heating time, boiling time, maintaining the temperature and confirm these parameters and something else, but I did not take the passport from the apartment - I don’t remember, but something else must be pressed there That is, you need to learn everything to automatism

Girls, who is familiar with such an oven?

SMALVIC FI-SL 60MT INOX PUSH-PULL
9 programs
Class A

I can't find instructions for it on the Internet, I would like to compare it with the long-chosen Bellers (like your Gorene). Bellers also has 9 programs, 5 years of warranty, and good reviews. And this Italian new on our market, while no reviews, give a 1 year warranty. Maybe take a chance and buy? The better it is, according to the descriptions, because there are two bulbs, a Teflon back wall, telescopic rails, a triple glass door. But she only has one baking sheet, the rest is some kind of grill nets. And in Bellers there is even a 5 cm deep glass baking sheet. For the price, they are the same.

[Gypsy]

Gypsy, in Russia these models can hardly be found. As for the appearance, Bellers is clearly suitable only for Country-style kitchens (that is, outdated), but the one that the first, Smalvic, does not appeal to high-tech, of course, but it will do for modern. This is only in appearance, judging by. Judging by the buttons and knobs, both models are, to put it mildly, not complicated. Don't be offended. IMHO.

[Gypsy]

Gypsy, in Russia these models can hardly be found. As for the appearance, Bellers is clearly suitable only for Country-style kitchens (that is, outdated), but the one that the first, Smalvic, does not attract high-tech, of course, but will do for modern. This is only in appearance, judging by. Judging by the buttons and knobs, both models are, to put it mildly, not complicated. Don't be offended. IMHO.

I know that I'm interfering, but country is not "outdated", but a rustic style, once again known ...

What should I be offended at? I chose models for my kitchen and for my pocket. After all, everyone chooses according to his taste and possibilities, and then everyone knows better for himself without any bells and whistles he can easily do without and not overpay for too much. I bought a 16 liter desktop oven for only 26 bucks and bake in it just like in a full-fledged oven, which suggests some thoughts about the need for a built-in oven.But since the kitchen is not done for one day and it seems like a certain set of equipment is put in place, then and the gas surface was taken not by 1-2 comfort ones (which would have been enough for me), but 4, and under the built-in oven, a cabinet was also bought 60cm. There are much simpler ovens, much more economical in price, but they have no electronics, no convection, etc., which does not prevent these ovens from making excellent baked goods. I even tend not to stainless steel, but to white, for me it is more harmonious at the bottom, since the kitchen is white (the oven is below according to the plan). I need advice from the forum not in appearance, but in terms of technical data, reliability and quality of baking. I am more worried about the uniformity of baking, so that there is no white where it burned. And then not so long ago I brought a video to the forum, an Israeli woman bakes in a cool kitchen in a cool oven, and when she takes out the baking sheets, it’s horror, where it was white, where it burned.
And Belers is also such, at what cheaper and with the same set of programs:

which fits me under my mirror refrigerator

I absolutely agree with alenka_volga. There are such plates in the country style that finally, but you need to do everything around in this style. And this white Bellers in the previous post is not at all country, it is simply not quite modern anymore.
---
I'm shooting a question about Smalvik, since the seller said on the phone that there is only one baking sheet in it. It's not enough for me. There are three trays in Bellers: enamel shallow, enamel deep 5 cm and glass Pyrex 5 cm deep ..5 years of full guarantee, I ask what else I want, I will take it, especially since I have virtually grown together with it

I know that I'm interfering, but country is not "outdated", but a country style, once again known ...

I sprinkle ashes on my head. As a translator, I didn't even know the meaning of this word. I have a "country" kitchen in my house and no oven at all. I use a microwave oven with baking / convection mode.

Good people, can you please tell me if it is possible to mount an electric oven next to the refrigerator? Nobody did that?

Good people, can you please tell me if it is possible to mount an electric oven next to the refrigerator? Nobody did that?

Not recommended, as in this case a very solid insulation is required. According to the rules, there should be a sink next to the refrigerator, then a work table and only after it a hob or oven. Product from the refrigerator to the sink, then to the slave. table and boil-fry.

I have a refrigerator on the second short side, parallel to the sink and the stove. So, absolutely impossible, right? Does the oven get very hot on the sides? She's in a box of chipboard, as it were. Maybe you can step back from the refrigerator how many cm there, just tell me how much, otherwise it will be too late tomorrow .. the countertop needs to be done.