Choosing a built-in oven

I have an AEG oven

Iiii? what model?

Does anyone have inexpensive Ikeevsky ovens REALISTISK and TENLIG? The instructions from the site say that this is a whirlpool. How are they in quality, bake though?

When I bought my oven in Ikea, the seller said that he had TENLIG! And he is happy with her! And all that is more expensive is marketing! - I listened to him, but chose more expensive (telescopes, temperature probe and pyrolysis). Mine cost 40 thousand, and TENLIG was about 23-26 (I don't remember exactly, but I don't want to load the site from my phone).

My daughter Electrolux bakes very well, the bottom and top are the same, everything bakes well.

[Kvashnya]

Kvashnya, learn modes. Oftentimes, there is no convection in cheap ovens. This is indicated by a circled fan icon. This mode allows the oven to be baked on several levels simultaneously

Ikea ovens have a problem, if you leave food in them after turning off, then condensation appears on the glass, which then flows down onto the cabinet and onto the floor in the form of a small puddle. That's an ambush. Found many complaints about this.

Ikea ovens have a problem, if you leave food in them after turning off, then condensation appears on the glass, which then flows down onto the cabinet and onto the floor in the form of a small puddle. That's an ambush. Found many complaints about this.

Condensation is a fact!

But how many kg of food should be forgotten in the oven and for how many hours for it to drain ???

Are you going to store food there? If not, then because of the condensation you don't have to worry too much ... It's there not more 1 teaspoon on the entire glass surface is collected

The instructions for my electric oven clearly state not to leave a hot dish in the switched off oven for a long time, because this will lead to the formation of condensation.
I’ll say more, I gave up the gas oven precisely because it was drying products.

Good day! Please tell me if there is anyone - an oven Hotpoint-Ariston 7OFI4 851 SP IX HA- with a pyrolytic cleaning system? share your feedback?

because this will lead to condensation.

My instructions are either not written, or missed. We left the baked zur-belish pie until morning. There was condensation in the groove. The teahouse is not a teahouse, but it didn't leak a little on the floor.

I took care of buying an oven. Now I choose between Combustion and Electrolux. Does anyone have Combustion? And steam cleaning, is it good? Or bullshit.

I have Burning, Luda, independent electric. But not steam, catalysis. Very happy.

Larissa, thank you. At first I considered Electrolux, now I began to monitor Combustion. It remains to choose a model. How is catalysis different from pyrolysis? Or is it the same

Luda, these are different things. Both have their pros and cons. It will take a long time to write here, read it yourself

🔗

Thank you, Larissa. I read it. Pyrolysis is definitely not suitable.

[kirch]

kirch, I have Gorenje bo658
I am very pleased. Ugh, ugh, ugh.
Catalytic cover panels - 3. Sides and rear wall.
I don't understand steam cleaning. Although it is declared.

About pyrolysis - this is the only thing that I miss in it. But I couldn't get through the money.

If you have any questions, I will be happy to answer.
Good luck with your choice !!!

[Tanya-Fanya]

Tanya-Fanya, Tanya, has she been with you for a long time? I looked at Eldorado. Several reviews are not very good. Something breaks in it. Is there catalytic cleaning? It is written that only on one back wall. I do not want pyrolysis both for money and high temperature during cleaning, which is fraught with odor and the possibility of damaging the side cabinets.I read this from Larissa's link. And in general, I looked at the Burning line of ovens and did not really understand the differences in some models, except for prices. While I am racking my head with a choice.

[kirch]

kirch, I have this oven for exactly a year. I then wrote about problems with the light bulb.

What do you want to do in the oven? What modes do you need?

I am pleased with the minimum temperature - it is 30 grams. this is both the detuning of the dough and the proofing of the product before baking.
telescopic guides on two levels - convenient! I often bake on two levels at the same time. Only the distance between them is small. Cookies on two levels - great. And a cake in a form with high sides will only go to the upper level.

In general, I can't say anything about the reviews. Mine plows every day, because we can't fried.

Yes, 30 gr. it's good. The oven is needed, as usual, for baking, meat, dry apples in summer. Why is the cake pan on the top level? And catalytic cleaning - how do you like it? Need more cleaning? I think maybe you shouldn't overpay because of this catalysis

🔗
Here is a link to a description of my oven

Thank you, Tanya, went to read

why is the cake pan on the top level? And catalytic cleaning - how do you like it?

1. Look at the picture. Telescopic guides on TWO levels. This means that in convection mode we can bake at both these levels at once. The distance between these levels is small, the first baking sheet is NOT deep.
I'll try to explain it with an example. We bake the whole chicken on one baking sheet. Potatoes are on the second. The chicken will be on the top level, the potatoes on the second. But if you bake a layer of sponge cake for a roll in a shallow baking sheet, then it will easily rise to the first level, the chicken is again on the second level and the smells do not mix.

2. About catalysis. In some ovens, I saw at Electrolux, catalytic enamel. I have catalytic cover panels. There are three of them! You read wrong about one. Fat flies onto these panels; when the oven heats up, it burns out. But of course the bottom and top of the oven get dirty, you need to wash it.

And these catalytic cover panels probably need to be replaced after some time?

I didn't manage to dry the apples. Moisture comes from them. If you dry in the oven, then you need to open the door. Firstly, I do not like that for several hours hot air will blow up on the countertop, and secondly, the oven is smart and after five minutes it beeps and turns off.

And these catalytic cover panels probably need to be replaced after some time?

It seems they are designed for 10 years



And the crushed arrows of garlic dried perfectly, in several steps for 50 grams for a couple of hours. Then she dried it at 70. They don't have so much moisture.

I didn't manage to dry the apples. Moisture comes from them.

Vooot. And in the antediluvian oven, you can also apples. Yes, this is not critical. I have a dryer.

Lyudochka, in the antediluvian - is it gas?
From it, all the furniture around it heats up and deteriorates.
The gas dries out baked goods very much, especially yeast.
The electric oven conserves moisture and does not dry out. Moisture settles on the glass in the door. It is recommended not to leave ready meals for a long time to cool in the oven, and do not forget to wipe the glass after turning it off.

After shutdown, the fan automatically turns on and cools the oven. In the summer I did not turn on the gas oven, it is very hot in the kitchen with it, and the wiring does not allow to combine It with the air conditioner. Now there is no such problem with an electric oven.

[at]

Brothers, I recently discovered for myself that built-in ovens are narrow, 45 cm. And the height is standard. And there are different bells and whistles.
Has anyone used such a narrow oven? Would you like to understand, is it convenient, is this width enough for ordinary everyday cooking?
I now have a freestanding 50cm, this width is enough for my eyes, I have never thought about a wider one. But if there is another 5cm atis it enough for comfortable use? I'm trying to imagine, but it doesn't work.

[at]

I have non-standard (non-native) aluminum trays "American" in my oven 50 cm wide, I bought 4 pieces two years ago. I am very satisfied. I dry everything on them - ivan tea, meringues, crackers, bake pastries. Now, if the oven were atby 5 cm, the "Americans" would no longer fit in the oven. Ol, and if there is a 50 cm oven, why change to a narrower one?

And I need, on the contrary, in height to be narrow. But they are so expensive for some reason.

why change to a narrower one?

Alenka, that's another question.
I have a free-standing 50cm, but now I'm looking at the installation. I did not see the building at 50, but at 45 I was surprised to find it.
60 is too big for me bandurina, 50 for my eyes would be enough for me, I got used to it for a long time. But about 45 I am tormented by vague and obvious doubts.

And I need, on the contrary, in height to be narrow. But they are so expensive for some reason.

But there are actually many models in nature. By the way, did you consider IKEA? there electric suites are quite decent and there are promotions on them.
Good luck!

By the way, IKEA did not consider

We don't have Ikea

But IKEA has an online store and other intermediaries.

But IKEA has an online store and other intermediaries.

No, I don't want to buy such a big thing behind my back. Suddenly there will be some problems

[Olga VB]

Olga VB, Olga, what is her internal size, at a 45-cm installation? Mine, full-size, has a width of only 43 cm.

No, I don't want to buy such a big thing behind my back. Suddenly there will be some problems

oh well, you are just like a great nehochuha ...
can be viewed on the Ikea website. choose and go buy. tea is not seven miles to Moscow.

I have Burning, and my daughter bought it in Ikea, almost the same, my daughter is in some deplorable state, peeled off, though bakes well, and I really like my Burning, though I still haven't mastered all the functions.

bought in Ikea

in Ikea you can buy for 15t. R. and for 55 tons.
two big differences

choose and go buy. tea is not seven miles to Moscow.

200 km.

[Olga VB]

Olga VB, Olga, what is her internal size, at a 45-cm installation? Mine, full-size, has a width of only 43 cm.

I have no idea! I didn’t see them alive and didn’t even know that there were such people.
First, I accidentally discovered this one:
🔗
And then it turned out that this is not the only narrow model. But I have not yet dealt with this issue in detail.
I only saw that in my current freestanding 50-centimeter Electrolux, the inner width is 47 cm, and it is enough for me. But so that a 60-centimeter has only 43 cm inside is strange. What is the wall thickness?

Olya, my built-in 60 cm Combustion is also 43 inside. The walls are 8.5 cm.

Thank you, Larik, we must live to see these slender 45-centimeter women, what is going on inside them.

[on convection mode]

on convection mode we can bake on both of these levels at once. The distance between these levels is small, the first baking sheet is NOT deep.
I'll try to explain it with an example. We bake the whole chicken on one baking sheet. Potatoes are on the second. The chicken will be on the top level, the potatoes on the second. But if you bake a layer of sponge cake for a roll in a shallow baking sheet, then it will easily rise to the first level, the chicken again to the second level and smells don't mix.

But as?? Convection itself by ce6e implies active mixing of air. How can smells not mix? After all, the fan draws air into the air 6 without reason, both from potatoes, and from chicken, and from the bottom, and from under the ceiling. Not?

[Bijou]

Bijou, don't ask me a physics question. I am round zero in physics. my sense of smell is subtle and capricious. The smells don't mix.

The smells don't mix.

And the kitchen doesn't smell like biscuit or chicken? Quite quite?

[Bijou]

Bijou, Lena, and not faced with the Electrolux EOB93434AW oven? I choose my new kitchen, I seem to like it, but there are not enough reviews.

[Yarik]

Yarik, like a normal oven ..Lux has them all as if from the same incubator.)) Even mine, bought more than 10 years ago, looks the same, except that the numbers glow in a different color and the "Steam" buttons are not. But the programs are more convenient, IMHO.

But the steam here is very peculiar - just a trough at the bottom, and the heater under it turns on only in a company with convection. Personally, I don't use convection at all when baking bread products, only for meat or cookies, but here you see how it was thought up in the instructions ... Do you really need such steam?

[Yarik]

Yarik, Electrolux has had these ovens with steam for a long time, that is, the technology must be proven. Now only the appearance is changing and small bells and whistles, well, the price with each new letter in the designation is higher and higher
In fact, the same electrolux with steam can be viewed at IKEA. There is a bigger guarantee, and the price is lower, and there are discount promotions.
Good luck!

[Lena]

just a trough at the bottom, and the heater under it turns on only in a company with convection.

Lena, is this in all e-suites with steam? I also look at the oven.
Maybe the usual one? No bells and whistles? with good T range

with good T range

Do you see at the root?)) Hike, max. 250 degrees is the latest fashion. It's just horror ... I have a completely inexpensive oven (then it was possible to get it for 12-14, but we bought a little more expensive without the Internet), but there are dofig programs, a ring grill, a connection power of 3.5 kW, 275 gr, three glasses, numbers behind the screens (not an economy version on the handles), two bulbs, a temperature probe ...
Yes, a mechanical thermostat, but I successfully made fermented baked milk there, although at least 50 grams are stated. And with modern electronic and at the declared 30 degrees, someone unsubscribed that almost 60 turned out to be in the closet.

In short, choosing an oven today is still a quest. ((Steam happens in normal implementation, but for completely different money. And here ... this crutch is either needed or not ... Everyone must decide for himself. But it seems Would someone have a similar theme in the subject, with a saucer at the bottom?

Hike, max. 250 degrees is the latest fashion

30-300 write.
Well yes. The money is already worth others ...

[Lena]

Lena, so I am confused by the automatic turning on of the fan, I have already broken my head, at first I chose the panel, now the oven, when will this repair be over. How do ovens burn? There is certainly no steam, but the temperatures are higher. I just also need white.

Olga, thanks for the advice, I'll have a look at ikea.



Larissa, and what model of burning do you have?