Tabletop ovens, stoves ...

[Jackdaw18]

Jackdaw18 , you are welcome!
I measured it on purpose, as I wrote it, but I just pushed the stove aside, and it turned out that there were small "pimp-limiters" sticking out at the bottom, which would not allow the stove to be moved close to the wall. think it is for safe operation! they are about 1-1.5 cm.

Good afternoon everyone!
Due to the repair of the car, the purchase of the stove was postponed, but I still waited for it. It turns out she was even available in my city. The stove was brought on the 8th. We have purchased REDBER EO-5290. So far, I just baked charlotte and muffins, baked chicken and potatoes, cooked in pots. I'm happy with the stove. I like that there is a backlight, you can always see what is happening inside the stove. Heats up quickly, bakes well. I have been without an oven for 1.5 years, before I used only gas. Therefore, I am very glad. Now I remember and look for recipes for the oven, I don't even want to go to the stove. Maybe I'll cook pizza on the weekend or bake meat in the sleeve. Beauty - set to prepare, turned on the timer and went for a walk with my daughter in the yard, ran in - checked, and walk again. The stove is my salvation when the child is ready to live on the street, and there is absolutely no time to stand at the stove.

Girls, save-help! I choose an oven for my mom (I even ordered a Luxell 3520 turbo like the Wasp), BUT ... I am plagued by vague doubts! The budget is up to 5-6 thousand, so I think it makes sense to buy something more expensive (I stare at DeLongi, though for 8600 rubles, model EO 3275, beautiful, oh). I read and re-read the topic, maybe during this time you had some thoughts, because you have already experienced it in the field. The store managers sing beautifully, but I doubt they used this technique. I am also considering Rolsen 30 or 35 series, it seems to be also good reviews. In general, I’m another chooser, taking out the brain to everyone! I would have bought it for myself long ago, if something is wrong, it is my own fault, but here MAME Save
I have already given the cartoon to my mother, there is no limit to happiness !!!

I have both Luxell 3520 and DeLongi, both stoves work well and do not fail. I use the first in the country, the second in the apartment, to help with the gas oven

Hello dear forum users! Please help with advice !!! 3 months ago I bought myself a bread maker, and now thanks to the site I am looking after a mini-oven ... In my 5-meter kitchen there is a gas stove with an oven that does not work, 2 people live, I select for everything - bread including ... Among the initial requirements were : 1.width up to 500mm (so that it can fit into the only niche allotted to it for storage), 2.lighting, 3.the maximum possible volume (up to 25-28 liters), 4.convection (preferably switched on separately), 5.temperature from 0 *, well, and on trifles another kilogram of requirements, such as a separately existing lower mode, a baking sheet that can be inserted into guides and double glass ... And yes, a spit too ... Not to mention the fact that the budget is limited ... From I'm ready to refuse trifles. While reading the topic, I fell in love with Rolsen KW-2620 in absentia. But, alas, the model has already been discontinued. Among the options under consideration were also Severin TO 2037 (also removed!), TO 2040 (a bit small though), Rolsen KW-2525 (as I understood that there were two modifications: with 3 and with 4 switches, so the one that with 4 ...), Dex DTO-280C (not found on sale), Ariete 0975 CFO (as much as 30 liters at a width of 45 cm), as well as DeLonghi EO 20791 and 2150 (but for me it's expensive ..). It turned out that no shops can bring any of this to our city! But one manager suggested the Avex TY-260BL mini-oven as an alternative to Rolsen KW-2620. I looked in the internet - this is her absolute clone! Besides the handle ... There is even an AVEX TY-320BCL model.which has 32L and width 484mm !!! It is true that I did not understand the details on the panel, and I did not find large photos on the Internet .... There is an office. site, but there is also a photo of unimportant resolution. Please, dear people, if someone suddenly has this brand, not only stoves, but also something else from technology, please respond! Your feedback will be very helpful in determining. I try not to buy NoName equipment, but after reading the forum I realized that brands and quality are vague concepts now ... Or am I wrong? Help me figure it out, please!

[sedw]

Girls, save-help! I choose an oven for my mom (I even ordered a Luxell 3520 turbo like the Wasp), BUT ... I am plagued by vague doubts!

This stove was slightly modified, as I was told sedw: "now there is no separate button" convection ", but there are modes: lower heating element, upper t., b + n. t., b + n + convection." But it seems that while everyone is happy with this stove.This is what beauty it bakes

[Moguna]

Moguna, but how do you like this? Mini oven Delta D-0424K (or Delta D-0423K) It seems inexpensive and pretty. Can it be crammed?
The Delta D-0424K tabletop oven is designed for roasting poultry, meat, fish, making pies and bread, and what is most pleasant and grilling. This mini oven has lighting and convection that make cooking in it convenient.

Delta D-0424K color:
white

Delta D-0424K specifications:
1. Power supply - 220-230 V, 50 Hz
2. The power of the oven is 1300W.
3. Adjustment temperature 80-320C
4. Timer up to 90 minutes
5. Volume 34 liters
6. Auto power off
7. Heat-resistant glass door
8. Top and bottom heating elements
9. Grill
10. Working chamber made of stainless steel
11. Light indication of inclusion
12. Two baking trays and a wire rack
13. Backlight
Weight: 11 kg.

Delta D-0424K size:
Length 50 cm.
Depth 41 cm.
Height 30 cm.

Delta D-0424K complete set:
- electric oven
- baking sheets, wire rack, skewer
- manual
- warranty card

But one manager suggested the Avex TY-260BL mini-oven as an alternative to Rolsen KW-2620. I looked in the internet - this is her absolute clone! Except for the pen ...

And more, if possible ... This Avex model has a handle on the glass not U-shaped, but in the form of a bracket (C-shaped). I'm not sure if it will be convenient to use it, because you can only grab from the bottom to open it ... And the glass is single, it will be hot for sure: -X Does anyone have a handle of this design? Is it convenient to use?

DeLonghi (Luxell is home now, big aaaaaa)

If Delongy is 30 cm wide, 28 cm deep, the form freely becomes here the forms that I freely use in it. This is a baking sheet from the oven

Good day everyone!
We cannot talk about a bread maker yet, but we have long wanted a mini-oven to replace a 9 liter roaster
According to the dimensions of the kitchen, only Bork W550 will fit (16 l, 230 *, 2400 W)
(well, or maybe, if something can be moved Bork W500 (22 l, 230 *, 2400 W)
So we doubt whether such a 16 liter will be enough for us also for baking yeast and rye bread, otherwise we really need it ..

Girls! Help, who can, absolutely no experience in the oven. Yesterday I baked a sweet pie ... in general, just hammer nails, dry, the apples on top are dry, the jam has boiled away. The husband refused to eat such, such a cake came out as if it had been lying on the table for a week. The oven heated up to 200, as they said, looked after him. The top was really white for a long time, turned on the convection not for a very long time. In general, like baking in ovens. I baked for 50 minutes. I'm going to bake again tomorrow, what to do and how much. I just want it not to be dry and hard. Baked enamel in a baking sheet that comes with the oven. But they breathed in a delicious smell.

Girls! Help, who can, absolutely no experience in the oven. Yesterday I baked a sweet pie ... in general, just hammer nails, dry, the apples on top are dry, the jam has boiled away. The husband refused to eat such, such a cake came out as if it had been lying on the table for a week. The oven heated up to 200, as they said, looked after him. The top was really white for a long time, turned on the convection not for very long. In general, like baking in ovens. I baked for 50 minutes. I'm going to bake again tomorrow, what to do and how much. I just want it not to be dry and hard. Baked enamel in a baking sheet that comes with the oven. But they breathed in a delicious smell.

Lena, stop panicking. To begin with, we sit down and read the instructions for the oven, elementary questions are necessarily described in it, about heating the oven before work, at what level it is better to bake and how many minutes. And then we walk through the forum, choose a dish, and the girls will write explanations for it on how to do it, at what temperature to bake, etc.
Yesterday I baked a sweet cake .... and from what kind of dough, maybe this cake and 30 minutes. would be enough, but for 50 it just got dry So don't be upset, you will get used to the oven, get used to it and everything will work out

Girls! But in the instructions on how to bake there is nothing, only its structure. I myself was surprised that how and where to bake is not written. Only 2 pages about the structure + that you need a fuse and a mustache. This is my first oven. I already think that I do not need it, since nothing happened. Tomorrow I'm still trying to bake a fish pie. Let's see how.

Now I'll try to help you, I have a small plate in the instructions, maybe it will help you navigate.

[madames]

This is my first oven. I already think that I do not need it, since nothing happened.

madames A negative experience is also an experience. The main thing is to remember the basic rules: before you put a pie or pies in the oven, you must definitely warm it up for 10 minutes at the temperature at which you will bake. If the dough is yeast, let the products stand for at least 30 minutes. Before baking, grease pies and pies for a golden brown crust either with an egg or vegetable oil, tea or water with sugar ... In my oven (I also have a tabletop), I first bake in the lower compartment, then five minutes before the end of baking I rearrange the baking sheet to the top or turn on only the upper ten for a higher temperature, and turn off the lower one. Sometimes this is not required, look at the top crust to see if it needs to be additionally browned. After baking, I grease the yeast pies and pies with butter, cover with foil or foil and a kitchen towel on top, so they then stand and cool, and the crust turns out to be soft and tasty. Then I put the pies in a large saucepan, always under the lid, so that they don't get stale ahead of time.
The recipe for the dough from which you bake is also of great importance, it is quite possible that the pastries came out "oak" because of the dough (a lot of flour, coolly kneaded).
Of course, you need to adapt to the oven, each has its own characteristics. I read that for desktop ovens it is recommended to lower the temperature by 20 degrees, because they bake more intensely. I don’t reduce my temperature, it keeps the temperature exactly, so I put everything I bake at the temperature that is recommended in floor ovens.
From the instructions for my mini oven:
Sour cream pie 50-60 minutes (240-250)
Charlotte 20-25 minutes (170-180)
Fruit pie 20-30 minutes (170-180)
Pizza and pastry 40-50 minutes (150-175)
Cookies 20-35 minutes (150-160)

P.S. Convection dries baked goods, so it is better to use it when baking two baking sheets at the same time, then it is irreplaceable.

[Wasp]

Wasp, does your oven have a handle on one side? So oval? Please answer, how convenient is it to use? .. from the point of view of safety: the glass is nearby and single ... Is it difficult to get burned or how can you get the hang of it?

[Moguna]

Girls! Help, who can, absolutely no experience in the oven. Yesterday I baked a sweet pie ... in general, just hammer nails, dry, the apples on top are dry, the jam has boiled away.

You can first question: do you have LUXELL-KUMTEL LX-3575? And with convection? I see a button below. She is so beautiful, white. And when I bought it, they told me that there was no convection, they probably added it later. I am so jealous of you !! My own is black, rough, all the dust is visible, it doesn't look in any way in the white-green kitchen, I'm looking for something to repaint it
If it's not difficult, measure the external dimensions (WxHxD) of your stove, otherwise I don't believe that it is 64 cm wide ...

Now about baking. You are definitely overdried the pie! (but I admit that the dough was steep) On the penultimate shelf from the top, without preheating, eight large cheesecakes are baked in 15 minutes with the knob at 150C and convection. The apple pie on the middle shelf is baked for 25-30, maximum 35 minutes, again without heating, but with convection.
Moguna, yes, oval, and it is better to open it only by the handle, it is barely warm, there is plastic under it. Doesn't cause any inconvenience.More likely to accidentally lean your bare hand on an open door. Usually I open it with mittens in order to immediately take out the baking sheet, so it's not scary. The glass gets very hot! Do not grab with your bare hands! Photo of the stove here... By the way, the old floor oven with thick double glass warmed up no less - from touching the glass at the moment I got a 1st degree burn (red skin, it stings my hand).

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!
most importantly, 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, and your stove looks like this:
?
This is photo 3526 on Rolson's website, but it seems to me that there are slightly different proportions of width to height.

Or yours looks more like this:

here it is, in my opinion, just right for your size

I'm just looking for a higher stove. Tall breads and cakes are cramped in my 20-liter bottle. But it turns out that your 35L is only 2cm higher than mine, and that means this model does not suit me. And I was about to order, focusing on the picture on the site ...

this is how it looks:

Girls! I made a cake. It turned out great, lush with a crust, as desired, soft and elastic. The dough was made by herself wheat-rye with milk sourdough \ the dough stood on the table overnight \ the fish filling. She put it on 200, then reduced it to 170 - baked for 40 minutes. I'm so glad it worked. And my husband is glad, he usually eats one filling, but here he first started with a dough. I took the kusmanchik to my dad and sister and pleased them. Thank you Lyusenka, it bakes great. I am writing the dimensions LUXELL-KUMTEL LX-3575 - length 60cm, depth-36cm, height with legs-33cm, volume 40 liters. Take a big one, it's better - they sing on the forum, in the end we don't know where to stick it. Today I baked in the hall, there is no place for her in the kitchen. In my opinion, 30 liters would be enough for me. But the stove is lovely, and yes, with turbo convection! Now it remains to choose Khpechku. Which one do you recommend? You are welcome.

But the stove is lovely, and yes, with turbo convection! Now it remains to choose Khpechku. Which one do you recommend? You are welcome.

Now I envy the stove even more! I was prompted to repaint mine with "silver" for batteries, just the bronze powder remained somewhere - there will be a golden stove.

There are many different bread makers, when I chose my own, there was a requirement for "diamond-free" baking of 1 kg of bread. I chose Panas from Moulinex and Panasonic, because a survey among friends showed that Moulinex is nasty and capricious ... a compartment for Panasonic 2501 raisins, and for those who have all equipment not white, but under the metal - there is a Panasonic 2502, it has compartments for raisins and yeast, but I think this is superfluous. I have 2500, I fall asleep raisins on a signal, there is no slamming of the dispenser at night and the creak of the bucket, which is written about on the last 10 pages of the topic Panasonic Bread Makers Problems and Breakdowns
General topic here Panasonic SD-2500, SD-2501, SD-2502 (part 3)

[Vilapo]

The kitchen is white and green, the apron is sandy, the appliances are white or silver ... and only the oven is worth something terribly black. Although, I thought to move it to the locker and cover it from the eyes, but the handles, "ears" on the sides interfere, saw off or something? In principle, moving the oven to the street (to the balcony) is also an idea! And space will be freed up on the table. Vilapo, Thank you

You are always welcome, but such ovens are not allowed in the cabinet. And for Delongy in the apartment, my husband made a shelf, it stands on my side, it does not rush into my eyes and is excellent

Girls, it is possible with your headache, since we are talking about "fitting" the stove!
After reading Temka, I realized that I would not buy a stove! I decided to change it to a built-in hob and a mini-oven. I have two possible locations:

• location in a niche under the hob, free width 58cm
• location in a wall cabinet (height from the table top - 51cm) free cabinet width 58

So I thought ...can the stove be placed in a cabinet, will the walls not deform and turn yellow from heating? What is the minimum distance from the walls of the stove to the furniture is safe? Will it be convenient to get food out if the stove is on top? The door folds down, probably it's not very convenient, yes, is it better to put it lower? And yet, such a seditious thought, or maybe close its doors and keep them open during cooking ... In a word, a dislocation of the brain ...
UPD I want to take REDBER EO-4230 or 4290, as far as I understand, there is only a difference in the presence of convection ...

[Doxy]

Doxy, the distance from the walls of the stove to the side of the cabinet is at least 3-4 cm, from the top of the oven to the bottom of the wall cabinet - at least 10 cm, otherwise it gets very hot. I would not put the oven down under the hob - this again will have to bend in the letter ZU and dive into it. If the heating elements near the oven are open (or rather they will), you will burn yourself on the upper heater when you take out the cake. Verified personally. Again, I will write my personal opinion: the height of the table on which the oven lives should be 80-90 cm from the floor. Then it is convenient to take out / put in a heavy baking sheet, and observe the process from anywhere in the kitchen. I would have shoved a dishwasher under the hob So I was a bastard when I designed the kitchen! Then I could not imagine that I would buy a dishwasher. But then she appeared and there is nowhere to put her down! But the whole house has been without hot water for a week, and my plates are clean and creaky
Backfill question: do you have gas or electricity? If electricity - then why a stove? I threw out my electric stove 2 years ago and never remembered about it (Run from this site, run before it's too late! Otherwise you will be like me - happy, with a bunch of gadgets and kitchen bells and whistles).

girls tell me that's 28 liters .. it's not a little at all .. I rather need an average size
and what is a program selector .. I look at the stove .. we have them
Steba KB 28

[Doxy]

girls .... what is the program selector ..

This is a translation defect, select means to select, so they called the mode selection relay - a selector)))

Doxy, the distance from the walls of the stove to the side of the cabinet is at least 3-4 cm, from the top of the oven to the bottom of the wall cabinet - at least 10 cm, otherwise it gets very hot. I would not put the oven down under the hob - this again will have to bend in the letter ZU and dive into it. If the heating elements near the oven are open (or rather it will be), you will burn yourself on the upper heater when you take out the cake. Verified personally. Again, I will write my personal opinion: the height of the table on which the oven lives should be 80-90 cm from the floor. Then it is convenient to take out / put in a heavy baking sheet, and observe the process from anywhere in the kitchen.

I sob ... So the installation of "vmebel" will not work ... Or maybe you can put it on the windowsill? I have it wide - 46cm, but the windows are plastic, won't they melt?

I would have shoved a dishwasher under the hob So I was a bastard when I designed the kitchen! Then I could not imagine that I would buy a dishwasher. But then she appeared and there is nowhere to put her down! But the whole house has been without hot water for a week, and my plates are clean and creaky

The dishwasher is sacred, it is already there!

Backfill question: do you have gas or electricity? If electricity - then why a stove? I threw out my electric stove 2 years ago and never remembered about it

I have gas on which I am happy to cook, but the oven is electric, if the thermostat had not flown, I would have cooked it, but my stove only works in the mode of 230-260 degrees, depending on my mood)) That's exactly what I'm going to do throw it out and replace it with a hob and a separate oven ... I can't find a narrow stove that I like, everything is somehow unsympathetic ... The multicooker is not my unit, it didn't fuse with us)))

(Run from this site, run before it's too late! Otherwise you will be like me - happy, with a bunch of gadgets and kitchen bells and whistles).

I laugh ...I have long gone crazy without a forum in the kitchen and its improvement and, you won't believe it, I already have EVERYTHING I need for my culinary exercises, well .... except for a normally working oven.

I sob ... So the installation of "vmebel" will not work ... Or maybe you can put it on the windowsill? I have it wide - 46cm, but the windows are plastic, won't they melt?
... I have long gone crazy without a forum in the kitchen and its improvement and, you won't believe it, I already have EVERYTHING I need for my culinary exercises

Eh, but I still have more ... and this is after 1.5 years on the forum
Do not Cry! I really put all sorts of pieces of wood and watched how they warm up and when they start to stink ... The 46cm window sill should fit! It's warm under the bottom of my stove, you can easily stick your hand, if you're afraid - buy a glass cutting board, it will separate the stove from the windowsill on small silicone legs. You can put a cutting board between the back of the stove and the window during cooking (now such a board separates the refrigerator from the oven, which stand side by side). In the end, you can put it under the hob ... or can the thermostat be repaired?

Girls! I've read so many good things about Chl. ovens, she kneads, and brings the dough to a condition, and bakes pies in it, and bread. And ... I was upset, tell me why the Oven is for me, if the Bread Maker comes one of these days.? What do you do in the oven if you have a wonderful and beloved Bread Maker? Please say.

but when you bake bread in HP and the oven and compare, you will understand.

Absolute truth! I baked loaves, baguettes in the oven, so the aroma during baking is like in the most expensive bakery! And the taste of bread from the oven is different for the better.
But a bread maker is also very necessary, it kneaded, defrosted and kneaded the dough using all technologies. I would not dare to do all this manually.

What are you doing in the oven if you have a wonderful and beloved Bread Maker? Please say.

I now have an oven for loaves, baguettes, gingerbread cookies, muffins, pies, pies for the whole baking sheet, and most importantly for cake cakes! Napoleon without an oven, for example, is hard to come by.

But who will tell you where to find a thermometer for her.? We do not have it anywhere, I was looking.

I think that if the oven bakes well and the baking suits you, then it is not necessary.

What do you do in the oven if you have a wonderful and beloved Bread Maker?

Buns

Oh Oca! Girls, what a charm you bake. There is someone to consult with on baking all sorts of goodies. I have never baked this before, but you can start while I live. This is a great forum. Everything is there, even the girls embroider. Well done. Thanks to the creators of this forum. I am very glad that I am here. And for the answers, thanks. And what is there just not! Seek and you will find. Now I do not regret at all that I got the Oven. Thank you all.

help me please.
I stumbled upon your wonderful forum and realized that they will definitely help me here.

I read a lot of reviews about different mini-ovens, I wanted something not very big for myself. told my friend about this, she gave me a gift, bought a scarlett sc-097 .... the reviews about her are good, that she cooks evenly, etc.
BUT - tomorrow we will take it to hand over it.
I just turned it on to maximum speed for 10 minutes and realized that I could not use it. I'll explain why:
I am a cancer patient and it is extremely contraindicated for me to overheat and, as they say, "stand by the stove", but this stove went so hot ... what a horror, you cannot touch the glass of the door and the top - it burns.
and here I sit in sadness and understand that I have to look for the most UNHEATED outside.

tell me, those who have (or just have information) what kind of slightly heated mini-ovens are and which model

Thank you all in advance

[anika]

anika, for general information: there is an article (somewhere there was already a link to it ...), where several models were tested, including for external heating. 🔗 In general, yes, warming up is a feature of desktop electric ovens, in any instructions for a mini-oven you will read that there should be at least 10-15 cm to the nearest surfaces, and there should be no flammable materials nearby ...

The stoves will warm up, alas ...

well, don't give me a cold one, but I just wrote that I ran into one that accidentally hooked it from the outside - the burn is grated ... let it heat up, but within reason ... so that you could, for example, just touch it and let it will be heated

I just wanted a mini-oven, for good reason I can only eat either steamed or baked (for example, vegetables, fish) ... there is a double boiler, but the same thing is boring, and you can't cook everything in it. but sometimes I would like, for example, guests to bake something

but thanks for the advice, I will think

girls tell me that's 28 liters .. it's not a little at all .. I rather need an average size

Not a little
Taking this opportunity, I want to thank everyone who wrote in this thread - thanks to the reviews and stories, I also got a mini-oven

For a week now I have a DEX DTO 280C for 28 liters. I am very satisfied, because in three months with the oven not working, the menu in our family was greatly reduced.Initially I wanted a large oven - so that many pies could fit on a baking sheet at once, there were large casseroles, you could bake a shank or chicken. I looked closely at stoves from 42 liters or more, but in Ukraine I found only Saturns (terrible build quality, handles dangle, doors rattle, and the appearance is so-so), I really liked the VIMAR ovens in online stores, I even got ready to order, they were embarrassed by the overall dimensions - very large, and it was not clear - the declared volume is the usable space inside the oven or the general measurements of the oven chamber?
The study of the characteristics prompted the idea that it is necessary to choose not according to the functions that the stoves have, but without which I cannot do in any way. For example, lighting inside, a spit or a thermostat is not essential, but convection and the ability to put a mold 31 cm long or 28 cm in diameter are important. I have a lot of glass and ceramic dishes and oven molds, it would be a shame to buy a stove and find that my favorite mold did not fit into it ...
As a result, my husband and I went shopping to first touch it with our hands, and then buy a stove. Small ones - for every taste, big ones - either Saturns or Ariet are everywhere (but Ariet's price was compared to a built-in oven). I was upset, seeing that the desires and availability of goods in the stores did not coincide ... My husband saved the situation - he offered to look at the DEX stove. As I read about 28 liters, I immediately began to refuse - they say, it's microscopic! My husband was not too lazy to go to the section with dishes, type in the forms and baking trays, and then right on the counter start checking how the dishes fit into the oven.It turned out that the DEX fits the shapes: rectangular 34x20x15 cm and there is also a lot of space on top, oval 31x22 cm, ceramic saucepan - a frying pan 17 cm high with a lid, a pizza pan with a diameter of 28 with a stock The native baking tray can hold 8 large or 12 small pies. In general, they immediately bought a miniature, albeit more expensive than ordering on the Internet. I cook mainly on the "top + bottom heating + convection" mode. Pies with potatoes and cabbage, buns with raisins and lemon, muffins (in a large silicone mold), baked young potatoes with chicken, bread with onions and dill - everything was perfectly baked and baked, did not dry out, did not burn! And what kind of lasagna comes out in the stove! Now the main thing is not to get fat too much for joy.

Mini-oven Avex TY280BСL: Features:
Dimensions (HxWxD, mm) 345x460x300 (with rear pins, without handle), х335 (with handle)
Internal dimensions (HxWxD, mm) 300x340x270, distance between heating elements - 225mm
Power 1500 W
Chamber volume 28 liters
Grill
Convection
Thermostat
Temperature range 100-250 gr. (actually from t 0 *)
Internal lighting
Timer up to 60 minutes
Beep on shutdown
Universal enamel baking tray
Lattice
Baking tray extraction handle
Skewer
Skewer extraction handle
4 levels of guides
No crumb tray

Fits into my niche 500mm 4 adjusters

The grate and baking sheet match up to a millimeter in size, fit into the guides perfectly: not tight, and do not hang out ... Size 337x257mm.

[Asya Klyachina]

How to understand "practically from zero degrees"? Can she set 40 degrees for proofing the dough?

Asya Klyachina, I'm as happy as an elephant that I can: bravo: I was looking specifically with such an opportunity for proofing. The temperature of the oven lies a lot, judging by the thermometer for the oven, but it keeps the temperature stable, which, of course, is more important. My thermometer is from 50 * to 300 *, so I can't say to a degree, I'm guided by my hand. When setting 50 * (half the distance from 0 * to 100 *) on the control panel, the temperature does not gain any, but if you carefully turn it up to 60 *, then this temperature is as it should be ... I think you can try the "slightly more than 0 *" mode , it won't heat, but the light is on ... I'll find a thermometer from 0 * and try. I only have her for a few days

Hello everyone! Take in the ranks I read all 81 pages of the topic while I was waiting for the stove (I ordered in the online store by self-pickup). There is absolutely no choice in our stores: either the quality was alarming or the volume was small, I ordered SEVERIN TO 2034 Volume of 20 liters. Yesterday I took it. In the evening, I baked two pieces of chicken for a sample. Today the potato pie is already open. To say that I am delighted is to say nothing: I am so glad that I bought it - my Severyanochka (I myself come from the north and the stove immediately got the name) aaaaaa eeeeeee !!!!

[Asya Klyachina]

Asya Klyachina For example, at first I did not even think to buy a mini-oven, I was looking for reviews on the kebab maker on our website, then I read that mini-ovens come with a skewer and with skewers, and then I decided to take 2 in one (so that both the kebab and pastries do), and my floor-standing oven started to bake badly. And for the price it turned out that a good barbecue maker costs about 2 - 2.5 thousand rubles. (and I took the mini-oven for 2900 and did not regret it)))
As a kebab maker, it is not yet used (they did it once - the kebabs were dry). Kuru has not been tried yet. Of course, you still need to deal with kebabs. So I can't say that the option of barbecue and grilled chicken is very much in demand, but the oven is used for baking 100%. Although it was bought exactly as an alternative to the barbecue)))

[The girls choose the oven. There are such:1.EFBA-3004]

The girls choose the oven. There are such:

1.EFBA-3004 • Volume: 50 l
• Power: 1500 W
• Heating temperature up to 320оС
• Grill function
• Accessories: rectangular baking tray, round baking tray, wire rack, grill holder
/]
Here I like that the bottom heating element is under the "floor" of the oven. It is visible only through the holes in the bottom of the cabinet. Although it is also a controversial question whether it is convenient, since if something runs away there, then it will be possible to wash it if only the cabinet is completely disassembled.
2.
LGEN C 4226 I
Type Electrical, static
Control Mechanical, switches: rotary
Color Beige
Dimensions (WxHxD) 590x330x470 mm
Bottom heating element 800 W
Power of the upper heating element 600 W
Grill Power No
Volume 42 l

Oven LGEN C 4226 I

Thermostat / thermo indicator from 20-233? C Yes
Backlight Yes

Features of LGEN C 4226 I

Mechanical timer (90 minutes) Yes
Standard baking tray 1
Round baking sheet 1
Lattice 1
Grill No
/]
3.LUXELL LX 3520Oven type - electric
The total volume of the oven is 39 l
Maximum heating temperature - 40-280 ° С
Hob - no
Oven Switch Type - Rotary
Grill - yes
Door opening - hinged

Equipment
Nickel-plated grill - yes
Baking tray - yes, 2 pcs
Legs - yes

Additionally
Timer - yes
Case material - stainless steel
The panel can be painted in: black; White color; grey colour; nickel color
The possibility of regulating the heating element, i.e.e possibility of using: only the upper heating element; only the bottom heating element; simultaneous use of the upper and lower heating elements
/]

We have them at a price of 3000-3600. The price difference is small.
Which one is better to prefer? Are there any complaints about any of these ovens.
There is no convection in any of them.
Tell me, plizz.

[Lyi]

Lyi EFBA-3004 • Volume: 50 liters copy of my Saturn 1074 (and also 50 liters).
I like it, it bakes well, no complaints.
And the fact that the bottom heating element of that stove is hidden under the bar is, in my opinion, very good, it is more convenient to wipe it off if something has escaped. At the beginning of baking, my biscuit in a detachable form began to leak onto the heating element and smoke, so I had to stop the stove, wait until it cools, wipe it and then bake it. Now I put the detachable form only on a baking sheet, and not on the wire rack.

and you can ask a question .. saw the oven .. her
bottom
top
bottom + top
convection (motor icon) bottom
conv top
and conv niz + erh
and all the different programs ..


it works like that for everyone .. or how.
Thank you.

Lenochka .. but this set of programs turns out to be the most optimal .. or which one can you do without?

Lika in my Delongy, convection turns on only on top + bottom and I perfectly manage without it in all other positions
In Lycksele, I turn on convection of my own free will, it is not used for any program, it is worth a separate button

0.725 kopecks are now on the counter.
but even so, the heat is less than from the oven .. and you can transfer it .. last year I could only bake at 11 pm .. when the heat was the most .. and it was even hot to think, now I’ll see how much in this mode, as usual, we use run up .. my tariff was still 18.66 for gas (per month for one prescription) .. so that the main thing is not more .. less is good

like this

like this

The oven is so cute and you can see that it's made with high quality

and the price is 80 euros
and here is almost the same oven-84oyro

you need to write on the soap and ask if they will send it and how much it costs
I bought the filters for the walk-behind tractor to my dad .. I wrote to the seller, I said that I want to buy but there is no registration, but I can pay I sang I sang .. he billed me in the song I sang, sent me and gave the track ..
and respond very quickly.
they don’t take money for demand.

Dear forum users! If anyone is interested in information on Avex mini ovens, then I scanned two pages from the instructions for my oven ...


When I looked for information on the Internet, it turned out that at the office. the Avex website offers other models of electric ovens (it is impossible to insert an indirect link ...) My (Avex TY280BCL), as well as others from the instructions, does not appear on the site ... but they are ordered ...

Girls! Lovely! Yesterday they brought me a Redber EO 4290 mini oven.
I wiped it off, calcined it on the loggia, since it is not glazed with me, which I am very happy about. It is so hot now, and in the kitchen, although it is large, the temperature goes over 30 degrees. I'm going to cook during the heat in a mini oven on the loggia.
I really liked the stove for its simplicity. Its backlight is bright, and the glass door opens not downwards, but to the left. You can see everything, as in a shop window! 42 liters, and weighs very little. And this at a price of 3877 rubles!
Yesterday, after calcining, it cooled down to an acceptable temperature in 10 minutes, despite the fact that I burned it for 20 minutes at the maximum temperature.
There was no smoke as such. It just smelled unpleasant, that's all.
Today I will conduct tests. I want to try not only baking bread and pies, but also boil potatoes in a saucepan in the lower shade.
I really don't want to cook in such heat in the kitchen. And I only have an air conditioner in a large room.
Maybe someone has just such an experience of testing a mini oven? And what is the best way to include both shadows, or only the lower one?

Here is my mini-oven, or you can say the Redber EO 4290 mini-oven, it will even be more correct. Because it is large and features everything you need. And light! Wherever I want, I'll put it there!