Choosing a built-in oven

Electric oven is much better than gas oven. If you had the opportunity to use email. oven, compare, you would never exchange it for gas., even in spite of the bills.

The best option for me is 2 outbuildings, both gas and electricity, 2 pieces. When I ordered the kitchen, the furniture maker looked at me a little strangely
And what to do when the voltage drops so ... that a complete out. In the evening, before Christmas -127 !!! 1 And on New Year's, and Easter ... So I have a gas safety option (Ariston), and so I constantly bake in e-mail Samsung BTS14D4T, two cameras. Satisfied !!!!

The best option for me is 2 outbuildings, both gas and electricity, 2 pieces. When I ordered the kitchen, the furniture maker looked at me a little strangely

Oh, not only a namesake, but also a kindred spirit.
Only I did not have two ovens, but hobs - the voltage was also lame.

Hello namesake!
I also thought about the cooking ... but there is a cartoon Cuckoo 54 ... And the question has disappeared, only 55 I want
In general, on gas. ovens - very good reviews on Ardo stoves, in a classic design, but I did not take it only because it was necessary to additionally make insulation, since Italians like to put the stoves separately .... The most interesting thing is when the director of the store where I was going to dissuade me from buying take the stove - she immediately clarified what needs to be isolated. And I was 99% tuned in to buy ARDO PL 998 XS. There are already models

And what to do when the voltage drops so ... that a complete out. In the evening before Christmas -127 !!

Elena, and who and how measured the tension. It cannot be so small without a special switch. Yes, and devices, except for heating elements, would be turned off ... Maybe 227?

Thank you all for your answers))) the decision was made to take an electric one) my husband found a solution to how to throw a new cable, because there are enough appliances (washing machine, refrigerator, kettle, boiler, dishwasher and kettle). Now the second question - advise what functions to pay attention to when buying an electric oven and if anyone has advice on the gas hob (I will be very grateful)

Elena, and who and how measured the tension. It cannot be so small without a special switch. Yes, and devices, except for heating elements, would be turned off ... Maybe 227?

Oh .. on our weak line (in the village) it sometimes happens ... We have a scandal with the electricians, but so far there are few results. And so they bought all sorts of stabilizers for all decent equipment, but they are also cut off if less than 140. And we measure - there is a special tool - The barrier is called.
And my husband also bought a powerful gasoline generator (the oven pulls), but usually he is not at home in such cases, and I myself am afraid to turn on the monster.

pyrolysis cleaning

Now I have figured out what it is:

Pyrolysis

If we analyze the word "pyrolysis" itself, we get: Pyr - fire, heat; Lysis - decomposition, decay, transformation. The essence of the method is extremely simple - the oven heats up to a temperature exceeding 480 ° C, fat and dirt burns and turns into ash, which must then be simply removed. Easy and clean, but ... very expensive, since not all stoves and ovens are able to withstand repeated heating to such high temperatures. It is not for nothing that experts call ovens and stoves with pyrolysis "Mercedes" among ovens - all systems and devices themselves are made from the best materials using the best technologies.In addition, a number of additional measures are required to maximize the safety of the entire instrument during this function.
Oven "Mercedes"

The material itself (steel), from which the body of the stove or oven is made, is used only of the highest quality, otherwise the oven will sooner or later simply warp after such a load. Very good thermal insulation is used so that the outside of the device does not heat up to critical temperatures. In addition, an additional cooling system for the outer surface is installed, otherwise there will be a danger of heating not only the stove or oven itself, but also the objects standing nearby.

The glasses in the door of pyrolysis ovens are thick, tempered, capable of withstanding high temperature drops. Usually there are three, or even four. But, despite this, the outer glass of the door during pyrolysis can get very hot, much more than during cooking, so there is a real possibility of getting burned.

Make sure that children do not come near the device during the self-cleaning operation, and be more careful yourself. During pyrolysis cleaning, the handles of the stove can also heat up to 80 ° C. Additionally, systems are installed to prevent the ignition of fat in the oven. Since poisonous gases can be formed during the combustion of sauces residues, special systems filter the smoke and make sure that these gases do not escape from the appliance. The enamel, which covers the inner walls of the oven, is called "pyrolytic". This means that it is designed for high temperatures, does not change color and does not lose its properties.
There is no smoke without fire

During pyrolytic cleaning, the oven smokes a lot, therefore, in order to keep the air in the kitchen clean, it is advisable to provide for a special smoke exhaust directly into the ventilation system. For this, a separate outlet is provided on the rear wall of the devices, where you can lead a pipe through which the smoke will go away without getting into the air in the kitchen.

A conventional hood, even if very powerful, may not be enough. To reduce smoke, some manufacturers install special catalysts (for Miele, for example, platinum is the active catalyst substance) and grease filters, which, when installed near the convector, also protect its blades from grease contamination.

The cleaning process itself occurs when the oven door is automatically locked. The blocking will turn off when the temperature inside (in the center) drops below 3500 ° C. Accordingly, the locking mechanism itself is installed very reliable, which will not break under such loads. You can turn on the device after cleaning only manually, the programmer will not work.

In terms of time, a complete pyrolytic cleaning cycle takes from 90 to 150 minutes. In this case, most of the time is spent on heating and cooling the oven. In some instruments, a special catalyst detects the degree of contamination and controls the duration of the process (Miele). In other models, you can choose the complete or economic cleaning cycle of the oven yourself (some AEG models).
Remember to take out the dishes

Naturally, during the operation of the self-cleaning mode, a large amount of electricity is wasted. But with the Russian cheapness, these costs are quite small, because devices with pyrolytic self-cleaning can only be afforded by very wealthy people, for whom an extra 15-20 rubles. for electricity are not an unbearable expense. Nevertheless, the pyrolysis mode is a big load for the device. Therefore, it is advisable to use it only when the inner surface of the ovens is heavily soiled.

Manufacturers, as a rule, in the instructions warn that baking trays, telescopic guides and tray holders must be removed from the oven before pyrolysis cleaning so that they do not deteriorate. But that's why they are rules, so that there are exceptions to them.Siemens engineers asked the question, if the oven can be cleaned using pyrolysis, then why not also clean the baking trays and grill trays? Therefore, the baking trays covered with heat-resistant enamel in some models from Siemens do not need to be removed from the oven during pyrolysis, but leave them there, they will also become clean. But do not rush to put an ordinary enamel saucepan for cleaning, nothing good will come of it.
Where to look?

Pyrolytic cleaning is more common in built-in ovens than in freestanding ovens. This is due to the fact that the installation is more intended for wealthy people than "solo" plates - therefore all advanced technologies are actively used in this area. On the Russian market, pyrolysis oven models are offered by many companies: AEG, Ariston, Brandt, Electrolux, Miele, Smeg, Siemens, etc.

Prices for ovens with pyrolytic cleaning range from $ 650 to $ 4000 depending on the rest of the features. Prices for freestanding cookers with pyrolytic cleaning are from $ 700, but the choice of models is very scarce (Siemens HL 56024)
Catalytic cleaning

This method does not require serious complication of the design of the equipment, therefore it is used much more often, both for free-standing stoves and for built-in ovens from various manufacturers.

The essence of the method is as follows: the walls of the oven are covered with special enamel, which is a dark, fine-pored, rough material, in the pores of which the maximum amount of fat settles. The catalytic properties of the panels make it possible to accelerate the oxidation of fat with atmospheric oxygen, and at high temperatures (2000 ° C and more) the fat decomposes into carbon (soot) and water. The self-cleaning process takes place directly during the preparation of a dish. The degree of cleaning is not as high as with pyrolysis, and large grease spots can only disappear after repeated use of the oven.

Usually, the back and side walls of the oven are coated with catalytic enamel, sometimes the fan blades. As a rule, it is not used for the lower part. This is due to the fact that catalytic enamel does not like sugar and milk. And when baking pies with boiling, a situation in which the filling flows onto the lower baking sheet is quite likely. The "floor" of the oven will have to be washed the old fashioned way. And yet, the life of the housewives is much easier, because you don't have to get to the hard-to-reach back wall with a rag and "scrub" the side walls. By the way, if you decide to wash the oven with catalytic enamel in the traditional way, do not use abrasive powders and rough rags for this.
Just for five years

Another feature of the catalytic coating is that over time it loses its excellent properties and will have to be replaced. This usually happens after 4-5 years of active operation. Of course, if you roast meat in the oven three times a day, it will happen faster. Fortunately, almost all manufacturers now use removable panels. Once you feel that the oven is already starting to get dirty, just replace the old panels with new ones. Very often you can cope with this task on your own, you just need to disconnect the fasteners or unscrew the bolts, and the panels are easily removed (the instructions say how to do this). If you are not sure that you can do everything correctly, then it is better to contact the service.

Some manufacturers use double-sided coatings. In this case, after the enamel has worn off on one side, you just need to rearrange the panels to the other side. The catalytic coating in ovens from different manufacturers has the same properties, as it is purchased by the stove manufacturers from the manufacturers in finished form and then applied to the oven walls. And the number of manufacturers of catalytic enamel is limited.

Ovens and freestanding cookers with catalytic cleaning are relatively easy to find on the market. Almost every manufacturer has a model with this feature.Of course, catalytic panels are more often installed in electric stoves, but you can also find gas ovens that are equipped with this function (for example, the freestanding Bosch HSF 142 C RF stove). The price of stoves and ovens with a catalytic coating is significantly lower than that of devices with pyrolysis, and averages $ 500 - $ 600. By the way, in stores sellers sometimes for some reason do not install panels on the walls of the oven, they can simply lie on baking sheets in a packed form. Therefore, ask the seller about the self-cleaning function and carefully examine everything in the oven.
Ecoclean function

At the beginning of 2004, Bosch ovens were presented with a new type of replaceable panels, developed using nanotechnology. The ceramic coating for self-cleaning of the oven walls is called EcoClean.

During cooking, fatty impurities penetrate into the cellular, like a sponge, enamel structure and split into carbon dioxide and water at a temperature of 2700 ° C. If cleaning did not take place directly during cooking, it is recommended to turn on the oven for 45-50 minutes. During this time, the enamel is cleansed and completely restores its properties.

The main difference between the new Ecoclean coating and catalytic panels is durability. The enamel retains its properties during the entire life of the oven (10 years). In addition, the new panels differ in appearance - they are thin, gray. According to the manufacturers, the fat breaks down in them faster, as it is "absorbed" by the enamel, and does not spread over the surface.

As can be seen from the above, the choice of methods for self-cleaning ovens is not large today, but still a worthy alternative to a rag with powder has already appeared. It is also important that owners of both electric and gas ovens with varying degrees of material wealth can afford to buy ovens with a self-cleaning function.
Cleaning system "Aqua Clean"

The Gorenje experts went their own way, proposing the Aqua Clean automatic pollution control system. In this case, the ovens are cleaned with water. Need to pour into a deep baking sheet? liters of ordinary water, turn on the "heating from below" mode, set the thermostat to 500 C and leave it there for half an hour. The water will slowly evaporate and will soften the dirt. Then it will be enough to simply wipe the inner surface with a soft cloth. Naturally, the enamel in such models is of high quality, acid-resistant, even and smooth. It has the "trademark" name Ecoclean and belongs to the group of enamels with the acidity level "AAA". Its molecular structure prevents the penetration of fat inside. Ardo experts also recommend cleaning ovens with heavy pollution. True, they do not highlight this as a separate function, but simply suggest using this method to facilitate the rubbing off of fat. The advantages of this cleaning method are obvious - easy, cheap and without the use of harsh chemicals. But the “Aqua Clean” function can be called “self-cleaning” only partially, because strong grease contamination cannot be removed, and besides, housewives will have to wipe the entire inner surface of the oven with a rag, that is, wash, and it is not so easy to do this under the grill ... Some experts believe that this is just one way to ease maintenance, which can be used by all owners of ovens covered with quality enamel.

As can be seen from the above, the choice of methods for self-cleaning ovens is not large today, but still a worthy alternative to a rag with powder has already appeared. It is also important that owners of both electric and gas ovens with varying degrees of material wealth can afford to buy ovens with a self-cleaning function.

Source: Magazine "Purchase" / April-May 2004 /

The fact is that we also came to the conclusion that we still need to change the gas oven to an electric one. Of course, we will not consider pyrolysis. But I would like to have convection and other options useful for cooking.

I came to the conclusion that not particularly necessary things increase the price of ovens - telescopic guides, protection from children, etc.
Has anyone recently purchased an electric oven? What useful new bells and whistles have appeared and how they showed themselves? What must be included in the necessary options when choosing an oven for purchase?

And I like the telescopic guides, it's convenient.

And when I bought them I didn't think about them, I wanted with three glasses, these were only with telescopic guides, but now I'm used to it - it's very convenient.

I really like telescopic guides. I also like 2 timers, turn on and turn off. The only inconvenience that I did not take into account when buying, but now I regret it: the modes are marked with icons on the handle itself and are not duplicated on the scoreboard. It turns out that small icons are drawn on a plane that is hard to see. Sometimes you even have to use a flashlight

My 5 kopecks.
I am definitely for pyrolysis. In my apartment, a built-in pyrolysis stove has been working since 1996, i.e. 18 years, never washed, the oven is like new, though it cost then (even in millions) well, very expensive, it was easy to buy a new Zhiguli. And her door is sliding along with pallets, it is very convenient. The doors are locked at 300 degrees, the surface practically does not heat up, no protection from children is needed. The trays are also fried in pyrolysis mode and are also like new until now. although of course I washed them in the dishwasher. But sometimes it did. Yes, specifically at the beginning of the firing, there is smoke, but not for long and the hood copes.
And now we constantly live in the country (for 3 years already), I dream of a new kitchen and the question of choosing an oven arises. Electricity we have is air, there are big drops, I understand with my mind that an electric oven is needed, but my wiring will not really pull pyrolysis and other bells and whistles. And I also want a completely compact oven, I can't find what I want at all, and even more so there is practically no gas oven at all. Maybe someone will accidentally find something decent, please share a reference.

The only inconvenience that I did not take into account when buying, but now I regret it: the modes are marked with icons on the handle itself and are not duplicated on the scoreboard. It turns out that small icons are drawn on a plane that is hard to see. Sometimes you even have to use a flashlight More: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7345.0

And I also have these modes erased from the pen, several icons are already well wiped off

Maybe the respected owners of new electric ovens and specific models will tell you which ones are a pleasure to work with and which greatly help to get an excellent result?

Maybe the respected owners of new electric ovens and specific models will tell you which ones are a pleasure to work with and which greatly help to get an excellent result?

SIEMENS HB 780570 electric oven has modes for baking bread, including with steam. The minimum temperature is 30 * C, which is optimal for proving the dough

Yes, I forgot to add: preferably from Bosch or Electrolux

Mine has probably gone into history for a long time since the 1996 model, but also SIEMENS unambiguously.

From the premium segment, you can dig here, but the prices are of course biting.


But in my opinion, they almost always pay for themselves over time. There are also quite reasonable prices comparable to the Admin oven, for example
🔗
Smegi are famous for their good ovens too. In general, rummage around the CHEF ...

I chose Electrolu EAO 5851AAX) many functions, but I have not used it yet. I chose the price quality and was very attracted by the temperature probe).

Here's another video:

So that you also have the aroma of fresh baked goods or appetizing hot ones in your home, we will tell you how to choose an oven.

An oven is a highly heated iron box used for cooking. This definition is given by the explanatory dictionary of the Russian language.

After watching this video, you will no longer consider the oven or oven to be a simple iron box, now it is an appliance stuffed with high-tech elements.

Today, each manufacturer offers you dozens of different models of ovens to choose from - everything for integration into your kitchen furniture. We propose to understand their types.

The oven can be dependent or independent.

The dependent oven controls the hob and is located strictly under it - this is like an oven near the stove. There are also other restrictions, for example: the hob and the dependent oven must be of the same manufacturer. Although, it also happens that hobs and ovens of the same manufacturer do not fit each other ... ... therefore, when buying a dependent oven, you need to be very careful and be sure to get an expert advice on compatibility.

You can purchase an independent oven without looking at the hob and place it in spite of it (hob).

Let's take a closer look at independent ovens, as they are more modern.

An independent oven and its advantages are:
- compatibility with any hob;
- possible location in any part of the kitchen ...

The new platform for InfiSpace ovens:

- up to 74 liters increased volume of the oven chamber
- baking sheet up to 20% larger
- Easy Access runners (5 levels, special step for easy installation of the baking sheet)
- Flexi Runners telescopes (can be easily set to any level)
- Velvet Closing door closing (prestige, comfort and safety)
- Improved visibility + 20%
- Overhead lighting (the lamp is located in the upper part near the door - you can control the baking of dishes without opening the door)
- Energy class A-20
- The new UltraFanPlus convection fan is more efficient. It changed its shape and became 1.5 times larger, which provided more even baking and uniform color, as well as the energy efficiency class of the ovens decreased.
- Temperature probe. For the perfect preparation of meat / poultry / fish. Connector for the temperature probe on the front of the oven. Auto shut off and beep. Thanks to the temperature probe, you will go to the oven only 2 times - to put the product inside and to get the ready-made dish. And the cooking result will be like a chef's!

Self-cleaning Electrolux ovens:
1. Pyrolysis with aroma filter is the most effective cleaning method. The aroma filter will reduce the amount of unpleasant odors. It is designed for the entire service life.
2. Catalytic self-cleaning - the effect of pyrolysis at a low temperature (250 degrees). The catalytic hobs are designed to last the entire life of the oven.
3. Self-cleaning with steam - now in all ovens of the new platform with easy cleaning enamel. There is a small depression in the lower part - pour half a glass of water there, add a few drops of vinegar and turn on the lower heating of 120 degrees for 20 minutes. the steam will soften the dirt.
4. Swing-out grill (to swing the grill, pull it towards you).
5. Easily removable glasses and a door (no special tools, even a girl or a child can handle it!)
6. Easily removable rails
7. AFP coated stainless steel - "no fingerprints" - spec. polishing and varnish protect the stainless steel, does not require special. chemical care products.

For the sixth year I have been using Hephaestus, built-in oven, one-to-one functions like Bosch, though there is no telescope, Design - stainless steel with mirrored glass. the price is very decent

I have Bosch HBN 380751, minimum T 20C (defrost), in addition to manual, 28 auto programs.
The oven is very good and reliable, 4 oven glasses, 3 are written in the instructions, and when they were dismantled for washing, they saw that there are 4 of them, the side and back walls practically do not heat up. True, apart from the rear catalytic wall in the oven, there is nothing else of innovation.I thought that over time I would buy and install telescopes, side catalytic walls and other gadgets (the instructions say that everything can be installed), but time has shown that I don’t need this, I bought only an additional grate and a pizza dish. A friend two years ago bought Ariston with bells and whistles, a kitchen set that is close to the oven led. Now the oven is no longer working, you need to take it for repairs, but they still can't get it together.
I think that ovens made in Germany are very reliable, I only recommend them.

I also considered this one, but at first it was not available, then due to the jump in the dollar exchange rate, the price went up very much ((so I chose Electrolux. The seller said that it is not inferior to Bosch. There are many functions, the menu is light and large, while only hot sandwiches had time do, I'll write about the rest later

[Olga1984]

Olga1984,
Your oven is even cooler than mine, yours has a VelvetClosing system, the door closes very softly and silently.

When I ordered the kitchen, the furniture maker looked at me a little strangely

and on me: crazy: so look when I show the dishwasher, yes shche on 60 cm.

Margit, yes the door closes very smoothly, which made me very happy))

And I also want a very compact oven, I can't find what I want at all,

I also look at compact ones. So far I stopped at Bosch HBC33B550, but saw only in the picture.

I also prefer compact ones. 45 liters and three levels are perfectly suitable for preparing almost any dish. Personally, I don't need any more. But it is more economical (after all, it is easier to heat 45 liters than 60-75 liters) and look somehow more home-like than full-size ones.
Go to the Fridge to select. RU. There are very good descriptions and photos in 3D from different angles - you can make up a fairly complete picture.

Thank you! I looked. Everywhere they write that it is 45 liters, and all 50 liters are declared on the Boshevsky website. I think that it can be built above the level of the countertop as much as a whole drawer

Compact is a good idea. But I looked at the prices - something they are not cheaper in any way than full-size

But they take up less space, and the functions are the same. I now have a tabletop for 42 liters, so I don't need more

And what built-in compact forum users can recommend? Except Bosch HBC33B550, of course.

I like Neff. And so does the induction hob. Very satisfied. True, for some reason the company is not particularly widespread in Russia, although it is Siemens' brother.
When I bought a domino panel for only 2 burners, my wife at first also protested - give 4! And now how much has passed, you never needed more than 2, but you saved the workplace on the tabletop.
So in the oven 45 cm in height I see the best option.
I buy in different stores, and to select large equipment I go to the Fridge website. ru, Everything is well painted there, good photos. I print on the printer on one side of the performance characteristics, emphasize the differences and advantages, and then leave the ones I like by throwing out the unsuitable models. Then I rest, and after a few days with fresh thoughts I select the rest.
I don't think it's necessary to read reviews of German technology. It often happens that the more goods are sold, the more unpleasant reviews and, in general, requests for German equipment are initially somewhat overestimated.

I think it can be embedded above the table top.

I am also thinking of moving the oven from the "floor" to the countertop. It is also much more convenient to work with it. And I see in many houses it is already in the order of things. In some Neff ovens, for the convenience of work, the door is made to slide into the body from below. It is very convenient in this case to work with a baking sheet.

Neff this one for money is not at all humane

I also think about doing it at chest level to make it comfortable. But all that I like very well with not humane prices.

for 2 burners

That's about two burners - very in the subject
A two-burner hob + compact (smaller than usual in height) oven is probably a very good solution.

I will also take a brewhouse 40 cm deep, but 90 cm wide.

When I ask my friends, why do they buy a hob for 4 burners or a large (60 cm height) oven, the answers are simple. People take it not because they NEED such an oven volume or number of burners, but for other reasons:
- out of habit
- they do not know that you can take a smaller one (even not all sellers of kitchen furniture know about this, he himself faced it!)
- there were only such in the store (many come to take without a pre-selected model - which the store consultant will advise)
- just in case, etc.
No one has yet said that they need this larger size.
Now there are so many "additional" equipment replacing the stove that more than two burners are not needed - multicooker (and not one for many), a double boiler, a deep fryer, an airfryer, a sandwich maker, an electric grill ....)
People are often conservative. For a long time I myself could not understand - why put the oven on the "belly" level? For dozens of years they have taught us that the oven should be under the countertop!
Before that, for a long time, no one could understand - why do the oven and hob SEPARATE? because before it seemed more convenient to do everything in one bottle.

The only thing I can't understand is the benefits of the oven advertised on NTV-Kaiser. There are also some disadvantages:
- space above the oven is wasted. Do not mount or install anything above
- with such an opening, the entire "spirit-heat" goes up and out. This is a sharp waste of heat. It's one thing when we open the door SIDE, it's another thing when we completely "turn" up the entire volume of the oven
- And if there is a breakdown in the lifting mechanism? An extra "motor" at an elevated temperature is an extra reason for breakdown. The simpler the opening mechanism, the more reliable.

And I spied on sazalexter and bought a two-burner tabletop induction. Class! I don't want to build in any more.

It is possible and so, only the desktop ones make more noise from the fan and hum a little. A bit annoying. Maybe it also depends on the company?
Yes, and now various left-wing firms are stamping desktop induction panels. Single-burner induction is cheaper than 1000! Well, what quality can there be?

[igorechek]

igorechek, I have Gorenje. It seems not the very left office. And for the test, I first took a single-burner Kitfort, there were problems with temperature.

I've seen one. True, I did not have a chance to experience it live. Of course, I didn't mean Gorene. I caution that left-wing firms are very sensitive to market conditions. Well, there are a lot of crafts with incomprehensible names. Before the new year in Okey lay in the mountains on sale. At first, unknowingly, some chased after cheapness - why overpay. Only then did they not know what to do or break. There are a lot of jambs.

[igorechek]

igorechek, I fully agree with you

Good day! Choosing an electric oven in the process, several questions arose.
Auto programs, how many are needed and are they needed at all?
How many modes are really needed?
Who uses hydro-baking ovens? Share your impressions, do you need it or not?

[Paul @]

Paul @, my Kuppersbusch oven does not have such a function, so the experience in this matter is purely theoretical. Still, I would venture to advise you to read the competent article.
If I chose the oven now, I would take it with steam.

🔗

Cooking in the oven with steam is not a new idea, but more and more people are now beginning to understand the benefits of this method of cooking. Immediately, we note: the steam oven is intended for the seeking chefs. For those who strive to achieve perfection. Who cares not only to bake rolls or meat, but also to achieve certain taste characteristics of dishes, texture, smell, crust density.

Text: Olga KUZMINA.

There are not many brands among the current offers. These are Electrolux, AEG, Neff. Zigmund & Shtain, Hansa, Smeg, Teka have one, two or three models each.Ovens with steam function, of course, are presented in the premium class in the collections of Miele, DeDietrich, Kuppersbusch. Just over 60 models are on sale. Price range - from 24,000 rubles. (Electrolux EOB 6850 AOX) up to 185,000 rubles. (Kuppersbusch EKDG 6900.0 E). Models are predominantly full-sized, with a standard height, that is, purchased as the main device for cooking. But there are also compact ones, their height is 39–40 cm (Miele H 5081 BP IX, Smeg S45VCX2, NEFF C47C42N3).

The stylistics are mainly technological. Only the Italian company Steel offers retro-style devices, and even a variety of colors, including green, red, blue. Some of their models can be used in classic interiors, especially in milky color with a brass finish or black and gold.


PAR - WHY?

Steam cooking is a dietary method. The dishes retain their useful properties, are tender, with a characteristic taste and smell, and very juicy. Steam, in contact with the surface of the products, closes the pores. Thus, there is no loss of juice, it remains inside. And along with the smells. They, too, are not lost, and the smells of different dishes are not mixed yet. So, simultaneously cooked and served with meat, the side dish will have its own characteristic taste and aroma.


HOW DOES THIS HAPPEN

Ovens with a steamer function are usually equipped with a steam generator. Water is poured into a special container (it can be inserted into the wall cell or hidden in the control panel). It is brought to a boil and fed into the chamber under pressure. Basic option:

Steam just goes to the camera

That is, it comes evenly from all sides, but diffuses somewhat. Ideal for most dishes - tender fish fillets, manti, minced meat. The products are laid out on a perforated baking sheet so that condensed moisture does not accumulate and it does not turn out that the dish is boiling from below. A tray is placed under this baking sheet, all the juice will be collected in it. He will certainly go into business with a reasonable hostess.

More rare case:

Steam is served in a special dish

This method is used for the delicate preparation of dietary meals. The set of the device has a special dish such as a duckling. A flexible tube - steam pipe - is connected to the steam hole on the oven wall. Its second end is inserted into the hole in the lid. So the steam enters only into a closed container, it does not dissipate through the chamber.

Steam is supplied to the food

Again, a tube connected through a nozzle with a steam generator. But its free end fits directly into the product: large fish, duck, piglet. There is a lot of moisture inside the dish and a lot of juice is formed, which should be used for making the sauce.

Some Neff ovens do not have a steam generator. They suggest using an additional accessory - MegaSistem. Water is poured into its lower part. During the cooking process, she will give steam. Trays with food are placed on the second level. The system is closed with a transparent cap.


FAST

Steam cooking is a fast paced process. Due to the moisture contained in the steam, and hence the high thermal inertia, the food warms up even faster than just when the oven is heated. For example, 2 servings of fish fillets can be served after 15 minutes, cutlets or chicken legs - after 25. Steamed rice and potato tubers are the least pliable. Rice comes to readiness in 35-40 minutes, jacket potatoes, and even more - in 50-60 minutes. To speed up the process, a little water is added to them (preferably hot). The potatoes are cut into pieces.


LOW TEMPERATURE

In the installation, steam of different temperatures is used from 30 ° C. Minimal heating helps to create ideal conditions for proofing the dough, the yeast works more actively than usual, the dough rises well and ripens. Therefore, the products are unusually magnificent and delicate. This mode can be used to obtain homemade yoghurt with a special dense structure.

The low-temperature steam can be used to slowly cook especially delicate dishes such as pork medallions. Electrolux EOB 6850 AOX, Neff B46E74N0, AEG KS 8100001 M.

DEFROST GENTLY

Medium temperature steam is a reliable assistant in defrosting food (Neff C47C42N3, DeDietrich DOS 1180 X, AEG BS 9314401 M), especially when it comes to slices of meat or fish, frozen vegetables - cauliflower, carrots, peas. We spread the food evenly, in a thin layer. However, steam is not suitable for all types of food. Dough, for example puff pastry, semi-finished products (pasties, pies) will have time to get wet. You can "cook" tender berries with steam.




FRY PARIM

In ovens, there is a possibility of a more complex solution - a combination of steam with heating, with a choice of temperatures up to 250, or even up to 300 ° C (like Miele H 5461 EP IX). Heating types can be limited to one or several modes. Or steam can be added in any of the possible modes. This approach allows you to use the advantages of steam, but cook traditionally, at the right temperature and type of heaters. For example, a steam grill is a particularly juicy dish with a crispy crust. Steam baked goods - tender, well-raised and toasted dough. Steam helps to make dishes tastier and brighter to show their characteristics.

During cooking, steam enters the chamber in portions. The intensity of the steam and the interval with which it is supplied vary. For baking, use the appropriate modes. For example, Pizza for strudel, Convection for puffs, Traditional mode for patties. The temperature may be slightly lower than usual, not 200–220 ° С for biscuit or 200 ° С for cake, but 160–180 ° С. Bake frozen semi-finished products at a slightly elevated temperature.

The intensity of the steam depends on how much moisture should be in the finished dish. For dry biscuit, the minimum intensity is selected, for yeast dough - medium, for pies with juicy filling - high.

Meat and fish dishes are cooked with medium to high steam intensity. The juice that we will keep inside thanks to the steam will make their taste more spicy and interesting. Whole poultry, especially fatty ones (duck, goose), large cuts of meat are cooked with medium steam. It is important here to achieve uniformity of the process, and medium steam will help with this.

High intensity is suitable for portioned products and simply thinner and smaller pieces: chicken legs and chicken, fish and fish fillets, cutlets, stuffed peppers, etc. The cooking modes are taken as usual. When choosing a Grill, it is better to give preference to the fan mode. Roast is good for Convection cooking. Casseroles - Traditional. The temperature is again slightly lower. For fish - 160–180 ° С, for duck and goose - 150–180 ° С (it is better to gradually raise it during cooking), chicken pieces - 190–210 ° С, roast meat with a crust - 200 ° С.

LIKE NEW

The increased temperature is used for the so-called regeneration - heating with steam, a mode with this name is available for Electrolux (130 ° C), Kuppersbusch (100-150 ° C). Regular reheating may not always bring the texture and flavor back to the food. But steam can help. Yesterday's bread, buns, pies return to their former moisture and taste closer to those just taken out of the oven. Moisture helps restore the flavor of second courses, especially vegetable or cereal side dishes. Only steam can revive rice and mashed potatoes. Complex dishes such as lasagne, French-style meat, “multi-storey” casseroles are no less demanding on moisture. Little secret: to prevent moisture from condensing on the dish, preheat an empty oven with steam for 10 minutes.


CONTROL

The family of steam ovens is small in number, and therefore it is especially noticeable that appliances are increasingly equipped with the most modern control systems. Hansa devices use TFT displays, they reflect information so realistically that engineers had the idea to display the user's photographs on the screen. You can transfer information to the device using a conventional USB port.The developer offers to load a special electronic cookbook into the device - clearly and clearly. Graphical text displays are increasingly used, they are becoming especially relevant in connection with the increasing capabilities of devices.

These features include automatic programs. They take into account the type of dish and themselves include the desired mode, temperature and duration (97 autorecipes for Electrolux EOB 6850 AOX, 44 for AEG KS 8100001 M, 18 for Neff B46C74N3).

Programs can be guided by the weight of the dishes.

There may be separate programs for steam cooking (Hansa BOEW65311055 has 16).

Programs can be created independently, the device is able to memorize a certain amount (20 each for Electrolux EOB 8851 AAX and Hansa BOEI69311055).

The core temperature probe is also an automatic function. The device helps to accurately determine the core temperature in the food. When the user-selected value is reached, heating will stop. The temperature probe is used by Teka HKL 970 SC, Electrolux EOB 8851 AAX. The core temperature probe is a constant companion of the programmer and is often part of this function.

The programmer serves for automatic time management. He turns on and then turns off the oven at the right time. In combination with automatic programs, a very convenient thing is a ready-made dish at a certain time (Neff C47c42n3, Hansa BOEI69170055, Electrolux EOK 96030 X).

In order to quickly understand the intricacies of new technology, manufacturers have begun to offer demo modes more and more often, for example, Smeg calls this mode Showroom.

The work indication has its own characteristics. Water level control and alarm (light and acoustic) when it ends are provided. For example, in the DeDietrich DOS 1160 X device, the indicator is similar to the window used in table steamers. An indication of the need for decalcification (Kuppersbusch EEBD 6600.1 E) can also be used.



CAPABILITIES

Steam sets can be significant. Although the basic one, consisting of the most used modes, is always the same. There is a Traditional mode - together with steam, it is suitable for baking, casseroles, stews.

The grill is quite often offered with a double circuit (for a different number of portions), but the most interesting of all is the grill with the ability to adjust the temperature, like in Neff. And in the DeDietrich DOS 1160 X device, the grill has 4 power settings, the maximum being as much as 3.0 kW.

As always, the favorite mode is Convection, suitable for meat dishes, large baked goods such as bread.

Among the auxiliary modes is the already mentioned regeneration and fermentation mode. Heated plates for a beautiful restaurant-like serving (Electrolux). Canning - for preparing homemade delicacies such as lecho, compotes and snacks (Miele, Electrolux, Smeg). Drying is a process that takes place at a temperature of 60 to 90 ° C. And keeping warm - this mode allows you to serve hot food on the table, even if your family is very late.

CARE AND CLEANING

Steam not only cooks great, it can help clean the oven. The walls of the chambers are made as smooth as possible, using an enamel coating of easy cleaning or stainless steel (Smeg SC45VC2, SteelAscot AFE6-S). When the self-cleaning mode is activated, the steam softens the dirt. They only need to be collected, for example, with a paper towel. Simple and fast.

In some Neff ovens, the back wall has a catalytic coating, dirt on it is oxidized already during the cooking process, they only need to be collected with a damp cloth.

The Miele H 5461 EP IX, DeDietrich DOS 1160 X devices use pyrolytic cleaning, and there are three stages - for light, medium and heavy soiling.

The steam generator itself also needs care. Drain off unused water after each cycle. Descaling procedures should be carried out periodically. To do this, take compositions based on citric acid (or just food), turn on a special mode or a regular heating mode, leave it for the time indicated in the instructions. After completing the process, rinse the water container and wipe the walls of the chamber.

When to descale the appliance?



Offer - choose

and

If I chose the oven now, I would take it with steam.

With steam or with the "hydro-baking" mode If with steam, then there is no pyrolysis in them, but for me this is point number 1

[lega]

legaThank you, great link. Yesterday I was digging in the internet at Smega, too, full of multi-colored built-ins, looked with steam and with a microwave (everyone has a grill), my head was already spinning. But not many models have a 30-degree minimum in temperature, but you want everything in one bottle.
HOW DIFFICULT TO LIVE ....

iWith steam or with the "hydro-baking" mode If with steam, then there is no pyrolysis in them, but for me this is point # 1

Not a fact, I think I saw both together.

[Paul @]

Paul @, about HydroBaking - 🔗

Quote from Voroncoff:
Very often additional modes with nice names are nothing more than "clones" of classic heating modes. For example, explain to me how the "Hydro" heating mode in Siemens differs from "top + bottom"?

Cabinets with the "HydroBaking" mode have a separate fan for removing part of the air from the spirit. cabinet while cooking.
Into an ordinary spirit. In the cabinets, the ventilation opening located on the "ceiling" of the oven is simply connected by a channel with slots, which are blown by a cooling fan and form an injection pump.
T. about. as soon as the cooling fan turns on, part of the air is sucked out of the oven to remove excess moisture.
So in cabinets with "HydroBaking" the process of air extraction is controlled, a separate fan is installed to extract air from the cabinet, and if additional. the fan is on, then the cabinet works as usual with the auxiliary switch off. the fan stops air exhaust and almost all the moisture evaporating from the food remains inside.
Here on the explosion diagram you can see the part marked "0213", in the detail it is called "Motor-fan vapor exhaust".

Not a fact, I think I saw both together.

What exactly? "hydro-baking" + pyrolysis mode is enough. I would like to understand how necessary the "hydro-baking" mode is.
or steam + pyrolysis? I haven't found any yet.

It turns out that all Soviet electric ovens of the "Lysva" type worked exclusively in the hydro-baking mode, since they simply did not have any holes and fans - all the moisture during baking remained in the chamber. And now they call it beautiful words and sell it for big money ...