Tabletop ovens, stoves ...

Alisa_t, 30 cm - cake diameter. This is my largest (and most used) form. And the square shape is also 30 by 30 cm.

I have Aurora 242 (18L), but there are also Aurora for 28L. You should be fine.

[Alice!]

Alice! How about your temperature? What is the minimum? aha! saw! can be brewed slowly in your - 80 degrees - super milk melting!

The minimum is 80. But there is just a minimum point, I haven't figured it out with it. Maybe it depends on the voltage in the network? I put a thermometer - from 35 to 50 it turns out.

such stoves are different, there are from 50-60 degrees, there are from 0, there are from 100 .. and the sizes are different for every taste, the question of price

in this 20 liter you can bake pizza with a diameter of 30 cm. Temperature from 0 to 230 degrees.

Girls and boys, and there are e-mails. ovens? Or just embedded?
I like Delongy too.

[wwwika]

Girls and boys, and there are e-mails. ovens? Or just embedded?
I like Delongy too.

wwwika! How much volume do you want? In other words, why do you need it and for which family - big or small? There are many of them now. Justify the choice.

I want a good one, I bake and sourdough bread and they eat 12 buns a day ...

probably big.

[wwwika]

wwwika, about the big one - I don't know, but here at Gashi Delongues for 28 liters (this is, so to speak, an average volume) - look what wonderful rolls she has here

this is hers, only white



Schazz sprsim: Gasha! are you happy with your oven?

[Here I bought it ...]

I’m here ... My oven is the best and most skillful !!! Here ...
In this topic, I have already told everything about her in detail ...

Here I bought it ...

A page earlier - I chose, a page later - I accepted congratulations !!!

... Well, this is two opposites, which means average, well, not small.

not small, of course! Small is 9 liters. And this one is 28 - medium, there is another 39 - it is healthy, it takes up a lot of space, and the baking dish is also 2, as in Delongey. I have a Turkish one - I wrote, the assembly is not a fountain, a week later the timer-manual knob fell off, now I turn it on directly.

if you need a pizza oven, then you need to go to the topic of pizza ovens, there are all the links and reviews, and prices.
It seems that Rolsen's pizza oven temperature was a maximum of 220-250, that is, this is the same oven, only with a pebble.

Yes, I was there already, even to the site of the Palson, which, as it were, is the same Rolson, but did not go with us. And I can't make a decision ...

Here are hot butters - they, in theory, will normally be made in the same pizza maker. But there is still less room for imagination (well, how can I decide to bake some chicken with potatoes? ..). I don’t want to look at any "correct" pizza cutters - they cost like a Ferrari (and are called the same). I won't bake so much pizza to pay for it, only if I open my own factory .. And it turns out that there is, as it were, the same tabletop oven, but round and flat. And cheap. But small.

here's like an analogue of the one that showed light green at the top, only the pizza tray is not included here, it costs 2 thousand with kopecks

[Gypsy]

Gypsy, I looked at Severin TO 2022. Or even thought to take even more (28L) modelka so that more cookies would fit in)) The fundamental question is whether there is a theoretical difference in the quality of the finished product between the "wrong" pizza oven and a simple mini-oven. And what is more rational in the process.

[Ernimel]

Ernimel, if you want a wide-profile oven, i.e. pizzas, cookies, hot pots, then only an oven (even better, an oven with a tray, like Gypsy gave), but small so that it quickly heats up. 28 is too much, better than 18, like ours. Still, 28 is already 2 baking sheets.Do you need that much? If you want, we will measure our ovens and give them to you in numbers (or is space not critical for you?)

The fundamental question is whether there is a theoretical difference in the quality of the finished product between the "wrong" pizza oven and a simple mini-oven. And what is more rational in the process.

the difference is in the pebble (ceramic plate), the speed of cooking.

Another difference in weight is that with a stone - heavy, a dog oven is lighter.

Initially, the idea was - to quickly warm up, but to fit my pizza pan. In my opinion, I have it just about 30 cm and will be (I need to measure it, I don't remember). And does something non-flat fit into 18L? Like a glass baking dish? When I saw them in the store, I remember it seemed to me that everything that is less than 20 in general under one sandwich ...

A baking sheet 25 by 30 fits, it is flat. And there is no micro spinner (glass round). Just tried to shove

A baking sheet 25 by 30 fits, it is flat. And there is no micro spinner (glass round). Just tried to shove

In the severin, the set is declared with a 28x28 protvin. And it is not very clear whether it is internal or external. If it is internal, then round 30cm there can fit on the grate. If the external ... grr! This means that the pizza form will not fit there, and the internal size is generally 25-26 cm. You can, of course, theoretically make 3 small ones from a standard dose of a test and not 2 large ones ... I left to think further. All the same, my husband has not yet been informed that a mini-oven is vital for us ..

In my opinion, I have it just about 30cm and will be (I need to measure it, I don't remember). And does something non-flat fit into 18L? Like a glass baking dish? When I saw them in the store, I remember it seemed to me that everything that is less than 20 in general under one sandwich ...

I have a 16 liter one, it fits anything. If you put the net on the lower runners, then the pan will fit.



These stoves are all different shapes. Displacement can be one, but the shape is different and in one it will fit a baking sheet 40 by 40, and in the second of the same volume 25 by 30 .. The lower the stove, the more the baking sheet will fit into it. As an example, the stove I showed above Answer # 220

As a result of a raid on shops and markets in our city, I found:

1. Belarusian "Gomelchanka". From 3 thousand. Small, no bells and whistles, the spirals are closed. On top of the "Dream" type burner.
the disadvantage is small (although I already figured out that you can bake meringue in half) and I'm not sure about the reliability.

2. Turkish "Delta 777" (and 999) 6000 and 7000 respectively. Quite large, baking sheet about 30 x 40 cm, 2 pieces.
Confused by the size and high price, the stove is large and heavy.

3. Daewoo dto-600t. The price is about 3 thousand.
The prettiest. But such a tiny little one

4. Chinese stoves from the "Great Rivers" series "Dnepr-4" and "Volga-2". Seemingly unreliable and primitive.

5. Various modifications of the "Dream". There are also small stoves.

What to choose? How do Russian ovens behave?

Yes, I also found a representative office of an Internet store in our city, of which only 2 ovens are suitable there: Mini-oven DeLonghi EO 3850 for 8900 rubles. and Rolsen KW2850M Mini-oven for 3260.
What do you advise?
I understand intellectually that I don't need any special bells and whistles, I have an excellent "Burning" gas oven with the only drawback - you cannot set a low temperature. But for some reason I really want a convection oven. I've never had one like this. Is convection necessary? What does it give, besides uniform heating? Is it worth overpaying triple the amount for this bells and whistles?

I understand intellectually that I don't need any special bells and whistles, I have an excellent "Burning" gas oven with the only drawback - you cannot set a low temperature. But for some reason I really want a convection oven. I've never had one like this. Is convection necessary? What does it give, besides uniform heating? Is it worth overpaying triple the amount for this bells and whistles?

There is no need to overpay, I read that convection in such toasters is complete garbage, take the cheapest one that suits your needs, dimensions, temperatures, and it does not matter whether it is Chinese or something else.

Bad buns from a Chinese oven for 16 liters for $ 26?

3. Daewoo dto-600t. The price is about 3 thousand.
🔗
The prettiest. But such a tiny little one

and how many liters is it? Of course, it's beautiful, yes .. but probably the price too ..

[Gypsy]

Everything, after long hesitation, I ordered the Luxell LX-3520 Turbo Mini-oven, the bells and whistles according to the description are almost the same as those of Delongy, but the price is exactly 3 times lower. There is convection, temperature range 80-320 degrees, two enamel trays and a grill.
Grill rack
Internal lighting
Height 42 cm
Width 64 cm
Depth 39 cm
Weight 13.5 kg
Oven volume 39 l
Thermostat for automatically maintaining the temperature in the oven
Three heating modes: top, bottom or both at once

We'll see. promised a ride in 2 weeks.

I wonder if convection turns off or is it constantly blowing? Vedt biscuits do not particularly like drafts.

Gypsy, pies - mmm!

[lenabo]

lenabo, Congratulations when you receive it. I also have one 39. And all the other parameters coincided (ran with a meter) Cost about 70 cu. e. a year ago. Turkish. It bakes well and keeps the temperature perfectly. Convection is turned off

[IRR]

IRR, "I also have one 39" (I can't find how to highlight the quote here)

So you have several of them?

in principle, in that store there were also "Deltas", only without convection, and Madame (that is, me) got overwhelmed, wanted "with a breeze"))

Gypsy oh, so I have it big, right? kitchen, or what, to rebuild under it? How to cram between Kenwood and Panasonic-255?

And a frying pan 40 cm - happiness! I also want this for a long time

Or maybe buy another small stove, eh?

Eh, my electric oven has come. As you might expect, from one side there is a pockmarked And it is very likely that this one was already packed, and not cracked on the road.
They offer 3 outputs:
1. Send back and wait for a new one in return.
2. Take money back.
3. Get a 30% discount.

Don't know which option to choose ... Wait another 2 weeks? Is there a guarantee that they will send a normal one? Take money? I want a stove. Discount? Will it work fine?

will work fine as long as the door is not skewed and is tight.

A gypsy woman, the fact of the matter is that the door opens and closes with a characteristic crunch ...

A gypsy woman, the fact of the matter is that the door opens and closes with a characteristic crunch ...

then, I would use point 1 from your list, having previously arranged a scandal, they say, I will ruin my reputation by writing a review. I also do not like scorched, defective initially gizmos. I enjoy buying them - not high. If they appear strongly in the store, use point 2. And we will look further, but the choice is not great, if I remember correctly?

IRR In general, they themselves offer to change without a scandal, it's just that it's just a long wait again.
The fact is that a representative office of this store has recently opened with us, just before I ordered. And after reading reviews on the Internet that deliberately defective goods are often sent to the province, I discussed this issue in advance. And I ordered a stove there only on the condition that if the stove is defective, they will send me another one.
In general, they don’t lie on the Internet.

Okay, I'll think further. I have no luck with online purchases. I ordered an airbrush in Germany, paid for it, but they gave me no hearing

Please tell me, but you can hang it on the brackets for the microwave)))

why not, it weighs 20 times less than a microwave.

Hurray, hurray, my stove has come. I won its place by putting kitchen eid to Panasonic-255
Only for some reason, convection turns on only occasionally. Blowing and blowing and stops. Or is it always like this?

And the meringue in it has not yet learned to bake

Congratulations!
It seems to me that the meringue without convection needs to be baked, otherwise it will all settle from the wind or not? I am purely theoretical

Gypsy, in my opinion, just convection for meringues is ideal. Although it still doesn't blow, so what now ...
I'll try to bake a biscuit today. I wonder how it will turn out?

Congratulations!
It seems to me that the meringue without convection needs to be baked, otherwise it will all settle from the wind or not? I am purely theoretical

well, in a large oven I dry meringue with convection ...

Again I come to you. Please tell me those who bake biscuits in desktop ovens. AS? is it done?
To be honest, I have been using gas ovens all my life, once only (a long time ago) I baked in the oven of the post-war issue, so the biscuit was baked there amazingly and in 5 minutes.
Now, in my new Luxell LX-3520 Turbo I have - a burnt top crust, a raw middle, it didn't rise well, it takes a long time to bake Is this the oven or am I crooked? in parallel, there is a biscuit in the gas oven in exactly the same form, the dough is from the same batch and that biscuit is the same as always - even, beautiful.
How is the oven in this unit? at what level? do I need to put something under the bottom (baking sheet) ... How long to bake? Should I turn on top-bottom or just bottom heating?
Or am I wasting my time on Delongy?

now, purely experimentally, I put an aluminum mold with a biscuit (3 eggs + 68 grams of flour + 45 grams of sugar) in the 16-liter oven. While it is 9 minutes at 200 degrees, why 200 and not 160-170? because it seems to me less in my oven .. does not correspond, since I bake the rolls at a maximum of 250 gr.

I took out a biscuit, baked for 30 minutes. I wanted to take a picture with a camera, but I missed it and the battery in it was completely discharged, I took a picture with my phone, I can only show it on our evening.
Already cut, everything is fine, as usual in the good old days in a gas oven

thank you, otherwise my kitchen is small, there is an airfryer, cartoon and a large stationary stove ,,, I want to get rid of the latter and buy a 2-burner induction hob, but only baking pies slows down, because there is not much room in the AG, but I eat them a LOT

thank you, otherwise my kitchen is small, there is an airfryer, cartoon and a large stationary stove ,,, I want to get rid of the latter and buy a 2-burner induction hob, but only baking pies slows down, because there is not much room in the AG, but I eat them a LOT

You can hang it up like this or put it on a shelf.

Only two baking sheets at a time are unlikely, you will have to bake twice. In my 16 liter protrude, it corresponds to exactly half of the baking sheet of a conventional oven. I bake the dough for a pound of flour in two times.

Here videosorry, photo report with biscuit:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=84881.0

Sluuuushayte, but somehow I didn’t think about hanging her! Ingenious is simple.
I still suffer with the old electra solely because I can't think of an optimal option for myself - where to stick the little one, so that there is at least a little space on the table, and so that the hyperactive child doesn't get in by accident, and so that the cartoon-xn-steamer too were in the combat zone ... now it remains only to please my husband that he has to once again drill our wonderful concrete in the kitchen ...

Listen, but who thinks about the quartz heating element? Is it cool or is it? I see here at the Radber some inexpensive ones on quartz ...

Please tell me who uses the Delonhi EO2150 electric oven, sheet, what size baking sheet fits into it. Thank you.

[Gypsy]

Well, here's my beauty! Thank you, Gypsythat poked her nose into such a necessary thing!



It costs 30 euros, the volume is 15 liters (if it were 1 mm larger, I would not have shoved it into the interior), by Silver Crest. Dimensions: height 30 cm, width 43 cm, depth 37 cm. Power 1380 V. Modes - upper heating, lower heating, upper and lower heating, convection is turned on in all modes, there is a timer - after the specified time it turns off. The only drawback is the lowest temperature of 100 degrees, that is, it will not work to settle in it.
A mold with a diameter of 26 cm fits, my large bread mold too. I'm happy as an elephant, I'll try it on Tuesday (I baked it yesterday, that's enough until Tuesday).

[Gypsies]

Well, here they are, from a brand new oven.
I baked all at once in two floors!
Bottom-top + convection mode. When the upper ones grabbed, I changed the trays.



And this photo is for Gypsies!