Tabletop ovens, stoves ...

Rollsen 3025 will be too small for you. Note the Delta 42 liters. I gave a link above. It is a decent stove with both convection and light and all programs. The girls generally praised Delta. Although, if desired, it is possible to cook for three in Rollsen, but with a margin it is better !!!!

Pushinka, I cook almost everything in the oven: pies, cakes, casseroles, meat (in the sleeve), fish (in the form), baked vegetables, cooked roast in pots. I like the oven, its volume is good - 42 liters.

looked through all offers in Ukraine - REDBER did not find it.
Normal volume (this is from 45 liters) and with convection - this is VIMAR (from 700 to 1000 UAH and Ariete +/- 1600 UAH)
There are many offers without convection - about 600 ...

without convection, I already had a gas stove, and with convection I had a 3in1 microwave (recently died), now I am in the throes of choice.

it is critical for me that a goose should enter the oven with a reserve.
Regarding convection, everything is in doubt - is it worth it to rest against it and can it be turned off? I read somewhere that it is not critical for small ovens, but I want about 50 liters ...

Help, good people, I will be grateful for any opinion

Good evening!
Here, I walk, I choose an electric stove.
Maybe someone already owns Simfer ovens?
I would like to hear at least something about them ...
For me, the decisive role is played by the price, as well as the larger displacement.
Well, I also liked their strict and expensive design.

Another eye fell on the Dex DTO 280 C electric oven. because I already have a multicooker of this brand, and I am generally satisfied with it. But there the volume is only 28 liters.

For Ukraine, I saw only large-displacement Saturns - I don't like them externally, and Liberty - a little better, but also not ice.

I would be grateful for your advice on choosing a large-displacement stove (Ukraine).

And in Crimea, this Myrtle stove is called

It's cool, they are no longer just for different countries, but also come up with different names for different regions.
Marketers give!
Nope, very similar, but still different.
According to your link on that site there is also Simfel.

[Irr,]

Irr, , the fact is that I am somewhere 600 km away from you, so it is not possible for me to go to your bazaar and take a look.

funny joke

every self-respecting city has a bazaar. and sometimes there are many bazaars. I am responsible for the market you just need to know the fish places.
and why are Saturns different? Looking for reviews on them? Delfa I have a lot of budgetary things, ranging from small life. equipment - 3 HP, blender, mixer, small combine, and ending with PMM - everything works. Has already recaptured its value for more than one year. And by the way, on this Turkish oven of mine, one switch flew already for 3 days, the plastic just broke off, so I put the = sign between the goods of Turkey and China. This is about the same ratio in the price-quality category.

between the goods of turkey and china I put the sign =. This is about the same ratio in the price-quality category.

I support. On my Delta, the front panel, where the switches are located, bent from heating, forming a 5mm gap. Moreover, the stove at that moment was working not at the declared maximum of 320C, but at 200C.

Maybe then take the new Dexik? DEX DTO 280
Toko is confused by the small volume ... And convection from the side.
Well, in terms of design, it seems like nothing ...

Ahhh. Ltd. Our beloved DEHIK already sells stoves.
Who saw, who bought, who will say what?

DTO-280 C
If you like food with a crispy brown crust and it is important for you that the oven maintenance is as simple as possible. If you need a powerful oven that can heat up to a high temperature, then the DEX DTO-280 C electric oven is what you need! A useful addition is the 120 min timer.with automatic shutdown. A sound signal will notify you when the dish has finished cooking. It is known that in the preparation of really tasty food, the cooking temperature, or rather, the ability to regulate it, is of great importance. This possibility is realized in the DEX DTO-280 C electric oven using a temperature control system - an adjustable thermostat from 60 to 230 ° C - and two heating elements. The convection mode ensures an even distribution of temperature inside the oven, so that your food will always be baked, fried and steamed.

Volume 28L
Power 1500 W
Heating elements Defrost function, bottom heating, top heating + spit (simultaneously), top + bottom heating + convection (simultaneously)
Crumb tray +
Timer Mechanical timer for 120 min.
Temperature control Continuous temperature control from 60 to 230 ° С
Rotating spit +
Convection function +
Accessories baking tray, wire shelf, skewer, handle for safe removal of the skewer, handle for safe removal of the pan
WxHxD 32.2 cm.X 49.6 cm.X 45 cm
2 year warranty

Hello dear forum users!
Please help me with advice - did someone cook in the Delta 023 mini-oven? I look closely at this model for a summer residence (to cook pies, buns, casseroles, meat). I liked the price and the minimum set of necessary things (there is a grill in the stove at home, I don't use convection, I don't want to use the grill, I don't like how it works with convection). Confused that there is no thermostat and backlight ...

[Misla]

Misla , welcome to the forum. And this is how many liters? At my dacha Delta for 34 liters. Has worked for 2 years, now I will change. The volume is too small.

[Omela]

Omela, Thank you!
I read you a lot (I've seen enough of culinary masterpieces) in the subject and was inspired by this mini-stove!

Specifications:
Power - 1300 W
Volume - 33 L
Dimensions (LxDxH) cm: 50x42x32 cm

I have a small family (3 people), but we actively use the oven at home, and I really want to go to the dacha. It seems like it should be enough for us (initially I considered Severin for 19 liters), then, after reading that it was better to have more, I thought about Delta.

Yes, that's why I know her, everything seems to suit her. But at the dacha there are more eaters, I would like a bigger stove, but I just can't find out the internal dimensions, because if the difference of 5 cm does not suit me. And in 52L there is no backlight. In general, I want one week, another week.

Misla. I have a Delta 0423K with illumination and convection. Omela warned me that she was short, she was convinced only when she was making chicken with meat in her sleeve, he pouted and almost reached the tens, but did not. And initially I also chose it because of the shape of the shadows. They are not in the letter P, like most, but curved, and I do not turn pies and buns, everything is baked evenly. I’m thinking of leaving her at home, but I’ll still take Redber to the dacha, because of the height, so that the casters really get up.

[Omela]

Omela, Thank you! Did you use the oven for a long time before the panel arched? It's a shame, of course! ((
Can I also ask you, did you find an Ossetian pie with plums (d-28 cm) in your recipes, did you cook it in the Delta? Will such a form fit into it?

[Misla]

Misla, here are the dimensions of the oven:

As promised, I am reporting.

Delta-021 stove (Turkey), 33 liters., 1300 W, two baking sheets, wire rack, grill, 80C-320C, 90 minutes.
The inner size of the baking sheet is 29x31, lattices 30x35
Dimensions: width 50cm, depth 40cm, height 33cm.

The panel curved just at the end of last year's summer cottage season. sometime in September. But the operation of the oven was not affected in any way. The cake was baked in it.

Hello! I took an assistant in sourdough baking for small-scale production and made the right decision. This device is nicknamed the Bomann MBG 1248 CB roaster. We do a great job with rye-wheat bread. Indisputable + sensitive thermostat, even for drying something for raw foodists, cuts off the set temperature below 50C (in the photo, the leaven is dried smeared on the wall of the mold, for preservation), convection.The absence of a viewing lamp, an experienced baker, will not confuse in any way, because there is no need to follow a well-risen bread in this oven, just turn down the temperature according to the schedule. I will put the bread maker in the far corner, as it turned out, it took more time for the process, so I trust the bread to my hands and advise you. I made my choice, now we have friendship!

[Luna_]

Luna_, do you use convection? Does the convection function reduce the baking time? And the meat is baked for a long time?
Oh, and one more thing, I can ask you to tell me the internal dimensions of the Delta D-0423K
THANK YOU!!!!!!

When I was choosing, it was important that there was convection (probably due to the fact that I never had a convection oven), but I bought it and somehow I did not understand the difference, what was with it, what was without it, therefore I do not use it, therefore , if you like the stove, and there is no convection in it, do not worry too much and you will do without it. And in size I have the same as you wrote Omela.

Hello! I took an assistant in sourdough baking for small-scale production and made the right decision. This device is nicknamed the Bomann MBG 1248 CB roaster.

Yes, I also looked at this mini-stove)))) I was attracted by the fact that writtenthat this is Germany ...

I would choose with ten

[Omela]

Omela, can I still ask you around?
In the subject I found information that you still have a Redber stove. And if you compare with Delta, which is better (more convenient, baking is better, more economical)? As far as I understand, Redber's heating elements have a "P", and this is worse than that of the Delta ... and it is almost 2 times more expensive ... But high ... Just if possible, your subjective opinion))))) Thank you!!!!!!
And yet - everywhere I look, in Internet shops they write about Redber - that this is China ... and at the same time, it seems like we are doing it.

[Misla]

Misla , the stove is made in China, but the brand itself is Russian. My subjective opinion is that Redber is better because there are more opportunities in it. In the Delta, it is impossible to bake with steam - there is nowhere to put dishes with water, buns on 2 baking trays are very inconvenient to bake, you have to constantly twist them back and forth, only low forms come in, "brick" and round ones do not enter (more precisely, they enter, but the top of the bread at the same time it is imprinted on the shadows). Cast iron pans do not fit either. And it takes longer. But of course you look at your needs and capabilities.

Today I saw a 36-liter Saturn and I have the following to say - this is a complete swindle.
No, the shape of 30 cm will become normal there, but in height, part of the volume is stolen by the heating elements. And this is exactly how it is. As a result, the chicken will go there without any problems, but the duck will rest against the upper ten. And given the fact that the sleeve is also inflated - vapsche without options
And my ambitions were counting on a goose. As a result, I came to the conclusion that I will watch the next one by 48 liters and above.

[Sone4ka]

Hello, Sone4ka... I have a mini oven Saturn 1074... The box says that the assembly is Turkish. The stove is 50 liters, but it doesn't seem massive.
We bought it two weeks ago and during this time the stove did not disappoint, we can say that the whole family fell in love with it
Daughter for wonderful meringues (dried them on a timer for 90 minutes at 125 degrees)
Husband for pizza, - baked 8 pizzas in a round baking sheet, - nothing burnt, the bottom is evenly baked). I haven't tried it myself, but my husband and daughters say that the dough is soft, the filling is juicy, in general, the pizza came out perfectly!
The distance between the shadows is 17.5 cm. From the upper shade to the grate on the lower compartment 15 cm. The set includes two baking trays: round with a diameter of 41 cm and a rectangular 47 x 36 cm, there is also a skewer for barbecue and chicken.
P.S. The goose is unlikely to enter, but the average duck, I think, will fit.

[Sone4ka]

upsetting that the useful height is only 15 cm - for a goose this is not enough, as it seems to me

Sone4ka, I baked the whole goose only twice, and both times in the airfryer. It seems to me that this is the most convenient thing for a goose. Only an airfryer is needed with an expansion ring and the ability to change the temperature and blowing speed. And I took the mini-oven exclusively for baking. It's just that my old stove-oven with baking ceased to cope and it was necessary either to completely replace it, or, as an option, to take a mini-oven.

[NNS]

It is better not to fix it now, otherwise they will say that they themselves have broken U NNS on page 29, Rolsen got stuck, but then everything seemed to work out.
Usually for the first two weeks I drive new equipment in all modes in order to have time to carry it back in case of anything. It happens...

Everything that is done is only for the best !!!
Small, it seems to me, will be convenient in the case of pies and cookies, especially if the dough is kneaded in HP - there is just right in volume. But at least every day fresh bakes I'm already too lazy to drive a big stove because of 12 pies, only because of 24 or more I turn it on.But you yourself understand what threatens ...

Wasp, I agree! All goes to good!!!
We all love this stove! And it stands steadily, and looks beautiful, fits into the interior great, anyway, while we are not in the country, it will stand in the kitchen - maybe we will cook something in it instead of a large oven))
And the casserole turned out to be delicious! I set the timer, as it says, taking into account the extra 5 minutes for heating (only 30 minutes), and, voila - the casserole is already ready!
Tomorrow I'll try the lean cookies (I don't have HP, but I have TM - I mix everything in it, and there I also get a small amount). Maybe I'll try to put the cookies with convection on 2 baking trays, they are not high. At the same time I will try the new mode, just in case)))))

[Vilapo]

Vilapo, is there a crumb tray in your stove? Did you install it?
And you can also ask, how do you rearrange the trays? As the instructions say, first change places, and then put them at an angle?
And another question about pizza: how to bake it - insert a grate into the lower groove, on it a pizza pan?

[Vilapo]

Vilapo, is there a crumb tray in your stove? Have you installed it?
And you can also ask, how do you rearrange the trays? As the instructions say, first change places, and then put them at an angle?
And another question about pizza: how to bake it - insert a grate into the lower groove, on it a pizza pan?

Misla I have a tray for crumbs, it is always in the stove. The baking sheets are simply swapped. And I bake pizza in a baking sheet from the oven, put it on the first level. If I bake something in molds, I put the grill on the first level, and on it the mold

Thank you!
And the crumb tray is at the very bottom, under the heating element, right? Do you bake in large forms? Is it not that some edge of the form touches the wall of the oven? (I have a favorite saucepan, but its handles just touch, I'm afraid) And do you use silicone molds? can you bake in them? and the pizza on the first level in the baking tray bakes well? And you don't use the pizza dish at all, it's not very good. comfortable? Vilapo, sorry for a lot of stupid questions

Thank you!
And the crumb tray is at the very bottom, under the heating element, right? Do you bake in large forms? Is it not that some edge of the form touches the wall of the oven? (I have a favorite saucepan, but its handles just touch, I'm afraid) And do you use silicone molds? can you bake in them? and the pizza on the first level in the baking tray bakes well? And you don't use the pizza dish at all, it's not very good. comfortable? Vilapo, sorry for a lot of stupid questions

The pallet is under the heating elements. The largest form that I have, 28 cm, fits freely (I have a 20 l. Oven) In silicone, yes baked. I put it right on the grate. I do not have a special form for pizza, it bakes well, if I bake 1/2 portion, then in the oven, if a full portion, in a stone oven

In general, it so happened that I exchanged it for a DeLonghi EO 1490 W (they had it in stock, I liked it, agreed).
Now I'm dealing with it, after the first turn on the door opens)) already joy))))) Well, in general, she is so cute! And there are so many different things, interesting)))
She left to cook casserole)))
Oh, I also wanted to ask, maybe someone knows from this model: there is a tray for crumbs ...I understand that it needs to be put on the bottom of the stove, under the heating oil (for some reason I thought that ON the heating oil, so that crumbs-fat, etc. would not fly on it), but it seems like it is constructively obtained under the heating oil ... And there is a form for pizza with holes (my question stupid) and through these holes nothing can get on the heating element?

I also have the same beauty DeLonghi EO 1490 W, I bought it about half a year ago. I am very pleased with her. The crumb tray lies constantly at the bottom, after baking I wipe it and put it back. Nothing reaches the ten from the pizza pan.

and the pizza on the first level in the baking tray bakes well?

The pizza bakes well on the upper shelf without convection. Burns with convection. It is better to grease the pizza pan. Once I didn't grease it, it burned, cleaned it carefully, but now sometimes the dough sticks in this place when baking.
The pizza mold is very convenient.

[Lagri]

Lagri, thank you! I will consider!
Let's try to make another pizza! Yesterday I used convection, cooked lean bagels on 2 baking sheets. Liked. I will still experiment with the temperature, I put everything a lot, then I turned it down, then I rearranged it once again, but in the end it turned out well. Tomorrow I'll try to cook another buckwheat casserole.
Yesterday, when I turned on the convection, the oven door on the left side got a little fogged up ... And then, after about 8 minutes, everything went away. what it was - I did not understand. But, this did not affect the taste and uniformity of cooking!
Lagri, tell me more, please, did you cook something on the grill? (I'm just afraid that it might splatter, and I can't think of the best form (with large sides) to cook in so that this doesn't happen ...)

[Lagri]

Lagri, thank you! I will consider!
Let's try to make another pizza! Yesterday I used convection, cooked lean bagels on 2 baking sheets. Liked. I will still experiment with the temperature, I put everything a lot, then I turned it down, then I rearranged it once again, but in the end it turned out well. Tomorrow I'll try to cook another buckwheat casserole.
Yesterday, when I turned on the convection, the oven door on the left side got a little fogged up ... And then, after about 8 minutes, everything went away. what it was - I did not understand. But, this did not affect the taste and uniformity of cooking!
Lagri, tell me more, please, did you cook something on the grill? (I'm just afraid that it might splatter, and I can't think of the best form (with large sides) to cook in so that this doesn't happen ...)

I measured the temperature special. a thermometer for the oven. It does not match a little: I put 200, and 180 on the thermometer (I read it like that for many), so you can sometimes add the temperature. But I often put it as it is and everything works out. The fact that the window was fogged up, I did not have that. The door is good, fits snugly against the stove. Could it be from cooking something liquid? With convection, when baking, the temperature seems to increase and sometimes burns (if you don't keep track of it) on the left and right under the heating element outlet. I turn the pizza with a baking sheet by convection, otherwise it will burn on the left and right. And without convection, everything is fine, it bakes and I do not touch the form. I do not cook in it something that can dirty it a lot, because it is an irreplaceable thing for me. The grill is in my Aerogrill, it is more convenient for me to cook all this there. And in the mini-oven, I basically bake everything: pies, muffins. pizzas, etc., and casseroles, she does a great job of it. Well, if you are already grilling, then, of course, a form with sides (higher) is better. I already bought additional forms for the stove by its size. I also want to buy one that would fit into the grooves without gratings, I already found one with a ceramic coating. But I buy 2 at once, so that I can take out one and put the other on (it will work out faster).
And you can also fry the top of the pie, for example, by switching to the Top Teng mode, if you cooked on the top + bottom mode. I sometimes do this at the end of baking.

Can you tell me what forms you bought for it? (sizes, and if there is a link, in general it would be great!) I also really want something more ...
...answered that you can use any baking trays and tins that are convenient in size and shape, without allowing the handles of these tins to scratch the coating of the working chamber.

I bought additional forms in large utensils stores, there is often a large selection. I bought 2 baking trays 30x22 with high sides, which also stand on the wire rack, like my relatives, but my relatives do not have a solid bottom and I bake in them on a silicone mat, and I bake everything in the purchased ones, but I took them under the Cookie Press, it is good to deposit the dough on it. I also bought a round shape (without holes), slightly smaller than the one that went for pizza to the stove, I bake buns in it, pies, casseroles, pizzas are also smaller in size. I also want to buy a mold 31.5x20 with a ceramic coating, it will just fit into the grooves. And I also use molds made of heat-resistant glass, I have 2 different sizes in the stove. I don’t buy uniforms in online stores (I bought only molds for tubes), I’m afraid they will send scratched or broken ones, then get nervous ... I try not to use molds that fit right into the stove. Stove! Enjoy!
Here here see how the pizza turned out.

I came to the conclusion that convection does not matter to me, I almost never turn it on. Only when I bought it, I used it, and then I suffered, turned the form over so that it did not burn (burned on the sides). Then she stopped turning on the convection and everything became OK. When choosing a mini-oven, I read about it, but did not listen and looked for it with convection, but it would be necessary ... And for me it is better to grill in an airfryer, it is intended for this (and not only ...). Although it is possible, of course, in a mini-oven, if there is no airfryer, only the splashes of fat will have to be cleaned periodically. The inner surface of Delongi stoves with excellent coating, is easy to clean if timely. But without the grill, I have it as good as new and there is no need to stain it yet. If you just take another brand and there is no airfryer, then this is another question, you can grill it.

I agree about convection and grilling (in a regular oven) - I don't use it at all ... In a mini-oven - it just so happened that I bought with these options (there was one in stock in that store, and it looks to me, by brand and price liked).
As far as I understood, in DeLonghi EO 1490 W grill = turning on the top heating element, and it can be turned on at the end of baking for browning ...

[Rolsen KW-3525/2625, Redber EO-3010, DeLonghi EO 3275/3235, Ariete liters for 25-35 and CLATRONIC MBG 3113 (aka BOMANN MBG 1248 CB)]

Good day

I've been reading your topic for a while now, very useful topic Thank you for it!
However, I realized that without your help I would not be able to choose a stove for myself.

I like Redbear and Rollsen in terms of functions (and the fact that the temperature is regulated from 0), Delongy just like it))
And there is a problem. I have good baking sheets 37x28cm and for pizza d34cm... And I need a stove, a small one, but so that the enti can fit into it, and the internal dimensions of the stoves are very rarely indicated: this: Since I can't allocate a lot of space for it, it must be small on the outside, but big on the inside so that the dishes fit ...

It seems to me that I need to watch 30 liters ...
I have already checked the 20-liter Delongy with a tape measure in the store - small ones, but for some reason there are no big ones, only in online stores, but you can't fit in there with a tape measure.

Be so kind as to measure who can do the insides of the stoves or tell me where you can see the internal dimensions.

Primarily interested in Rolsen KW-3525/2625, Redber EO-3010, DeLonghi EO 3275/3235, Ariete liters for 25-35 and CLATRONIC MBG 3113 (aka BOMANN MBG 1248 CB).

Needed primarily for baking, baking.
Or maybe someone else is coming?

thanks for the help

As far as I understood, in DeLonghi EO 1490 W grill = turning on the top heating element, and it can be turned on at the end of baking for browning ...

The instructions on the plate say so: grilling is the top ten.

and for pizza d34cm... And I need a small stove, but so that the enti can fit into it, and the internal dimensions of the stoves are very rarely indicated

You see a rounded recess inside the oven - this is just right for a round pizza shape:

Lagri, thanks for the recipe, I'll try to cook it! Did you make a whole portion of curd beauty in the oven? Or half?

No, from a pack of cottage cheese. But this is not enough, we did not have enough. Today I bought more cottage cheese and will do it again. We really liked it. Today I just baked the recipe: pies with apricot jam:

The dough is delicious, it melts in your mouth! You can try it too.

The roses were a little undercooked (it was necessary to put on another 3 minutes), and the pies turned out to be good. 28-30 minutes with convection.

I take proven recipes from the forums for the oven and set the baking time that the author recommends - everything always works out. Well, if the temperature starts to turn red a little earlier, and if the white ones remain, then I turn on one upper heating element and increase the temperature a little. I also add time sometimes, if it seemed to me that it was not enough. The stove has a lot of possibilities due to the full number of modes. And sometimes I take out one pie or bun and try it (I don't have one rose in the message above in the photo, so I took it for a test.)

[Description]

On the officer. on the delonghi website in the description of the stoves here 🔗 and 🔗(you only need to click on Description above), it is noted that the inner diameter of the oven is 34 cm.This means that your round pizza pan with a diameter of 34 cm fits exactly into the oven. I have a 14L delonghi and I am sooo happy with it!

Thank you very much for responding
I had no idea that it would fit into a 14-liter pizza. It's great. Only my 2nd baking sheet won't even fit into a 20-tier one, that's why I didn't even look at 14 liters.
On the offsites of all these stoves, they did not write the internal dimensions, only the external ones.
In the best case, they write the size of the trays, and that is rare.
There is no sense in calling online stores with such a question, they have all the goods in sealed boxes ...

p. from. Delicious buns!

Lagri, but please measure the exact outer dimensions of your oven. Do you have 1490?
And, the second question is what and how much it gets hot during operation (top, bottom, back, sides).

Yes, I have 1490. The stove, of course, heats up during operation, but does not burst; from above it heats up more than from below and from the sides. But I somehow accidentally left an oilcloth rug on top and saw that it was there only after baking, so it just warmed up and there was nothing for it, it was not deformed. And there is a stove on brackets from a microwave, but since the dimensions of the microwave and mini-ovens were different, the spouse strengthened a wooden plate on the brackets for the stability of the stove, so that the stove is on a tree and there were no problems with heating the shelf. I think you understand how it heats up. And its external dimensions: 48x37x24.

Hello everyone and best wishes! For a long time I chose an oven for myself. So many good and interesting things. And I chose and ordered. This is Luxell LX 3575. I haven't seen it live, I haven't felt it, as they say. Is it a worthy choice, I'm worried that I decided so quickly. You can be wrong. I just want to ask members of the forum about her. About her merits, how to bake on it, what she knows how to do, and is it possible to put dough in it on a layer? And how does it come about? The fact is that I have not had an oven for a long time, a factory defect in a gas stove cannot be repaired, as the gas worker said. I cook soups on gas and so on. And the oven is like a cupboard for pans. I have already forgotten what own baking is, and how it is done. And I would need to find out the internal dimensions of this oven, because I need to buy a baking sheet for it, and muffin tins and so on. There’s nothing. And what else you need to prepare the stove before the arrival so that you can immediately experience it in practice. Will you help me? Thank you. And I'm glad I wandered in here. Probably you can take recipes here, right? And yet, I never baked bread. So I'm afraid to even think that such a miracle can be cooked at home, and not run to the store and look for good bread.

Hello everyone! Began to look after HP and came across a simpotyagu-VES SK-A6. Beauty. But, alas, I could not find anything about her on the site. Maybe she was looking badly. Help. Elena, thanks for the advice. There are so many things. It is difficult to choose if you do not know anything about HP.

Hello everyone! Began to look after HP and came across a simpotyagu-VES SK-A6.Beauty. But, alas, I could not find anything about her on the site. Maybe she was looking badly. Help. Elena, thanks for the advice. There are so many things. It is difficult to choose if you do not know anything about HP.

You can just read reviews about this model on the Internet. Or in the subject of what kind of bread machine to buy, here you need to ask a question, how much are you counting on, etc. and the members of the forum will help

[Electric oven Rolsen KW-3526]

Dear girls, please help me with the choice of an electric stove, I want to buy my elder granddaughter as a gift, I have been reading your wonderful forum for two nights, everything is mixed up in my head, I forgot what pages I wrote on.
Ovens are now available in Moscow: 1. Electric oven Rolsen KW-3526, please answer what is here externally, height, depth and width, and is it very large for a 5 meter kitchen? 2. Electric oven Rolsen KW-2626what is her external parameters, height, depth and width and does the lower heating element work separately for this model? 3. Electric furnace Rolsen KW-3025, the question is still the same as the external parameters.
Today I called the shops, they say we do not have such information, but the granddaughter's kitchen is small, we count every see, she broke her whole head, which one to buy?
Thank you very much, I'm looking forward to it, otherwise where you didn't call they say order very little of them left.

[Jackdaw18]

Jackdaw18, Electric oven Rolsen KW-3526
width - 51.5cm
depth - 34cm (together with a small ledge behind)
height - 31.8cm (with legs)

I really liked the stove!
the main thing is, if you decide to buy, that there would be 4 regulators ahead! (earlier, in the first batches it was 3.) convection can be switched on / off at will.

[valushka-s]

valushka-s, the granddaughter was told on some website that the Rolsen KW-3526 Electric Oven
width - 50cm
depth - 43
height - 49 and its volume is not 30, but 35 liters. Thank you very much, they reassured her, apparently she was told about the same old model with 3 switches.