Tabletop ovens, stoves ...

Mistletochka, I even wanted to write to you in a personal message - where to start? There are icons of five programs, if you turn it on for burning - do you need top and bottom without a fan? How many degrees and how much?

Question to the owners of Shteba 23. Please measure - what is the distance between the back wall and the glass? Can a pizza baking sheet D = 29.5 cm fit in there?
Just not the size of the baking sheet (it is usually always slightly smaller than the inner chamber), but the real depth inside the oven.

HOORAY! Now I am with 41 Shteboy!
: yahoo: I will test it not earlier than the weekend.
We bought it and immediately sent it to the dacha ... They didn't even get the instructions.
I also have a question, but to the owners of KB 41, if possible, is there any limitation on the distance from above to a certain surface? I want to put it in a niche. And now I just realized that the niche itself is big enough, but is it high enough for such an oven.

[igorechek]

igorechek,
If it helps, then Inna answered me about KB 23 lattice 32.5x27 cm

[Zhanik]

Zhanik, and we have a topic for this stove Shteba KV 41
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=379063.0
You can please us in the subject with photos)

[Masinen]

Masinen,
thanks for the invitation!
I will try to please as soon as I see her on the weekend and sort it out.

[Zhanik]

Zhanik, probably no one will answer us, we are the first with this toy, maybe you know one of the languages ​​that are in the instructions?

[Raven]

Raven, Vera, I didn't get the instructions out of the box
and the stove went to the dacha ... and what languages ​​are there? son knows English perfectly and German more or less

There's German and sort of English. I left her in Pushkin, here she is so useless to me. Also French.

[Raven]

Raven, OK! if tomorrow someone can pull it out of the box from me and bring it to the city, I'll give it to my son to be torn apart))))

[Zhanik]

Zhanik, it is difficult - it was in a separate box where the baking sheet and the rest, and this box is at the bottom under the stove. Maybe I can send you a text somehow, for example, take a picture, I can take care of my Pushkin household with this.

[Raven]

Raven, ABOUT! it would be great! I would have sent it to my son right away. I can dump my soap in a personal. And preferably in English, and if not, then in German. but English is in priority)))

[igorechek]

igorechek,
If it helps, then Inna answered me about KB 23 lattice 32.5x27 cm

Thanks for the answer. The fact is that they make the lattice a little less of the internal volume. Come on, we'll buy it, and then we'll see.

Good afternoon everyone!
I want to buy myself a tabletop oven and read the whole head start, in search of information) I have more or less decided on the company, I think I should take Steba. Initially I wanted to take 23 liters, it seems to fit in all respects, but I don't need a very big one, there are two of us in the family and we don't eat much .. But on their website I discovered an interesting thing - Stove Steba G 80/31, now I'm thinking maybe take a stove + barbecue?
Tell me, did anyone find any cons in Steba KB 23? And who will advise what?
Thanks in advance!)

I found a minus in my kv41 and, in my opinion, it is also present in the 23 liter oven - there is no baking tray at all, this is still somehow not solid for such a manufacturer. Besides, a terribly short wire. And it gets very hot at the bottom and back, a sheet of special material was adapted downward, placed near the wall with tiles. In general, I read that in stoves with a volume of less than 30 liters, everything outside quickly burns out and is not baked. On my own I see - perhaps a smaller volume would not suit me.

I somehow had an email. stove Dream. The oven had 25 liters in it.And nothing - for a long time my wife baked and baked and made pizza, etc.
Airfryer for 12 liters and toast-kebabs, chicken, chicken legs, meat turns out perfectly.
I think the volume of 23 liters is not critically small for cooking, especially since there is convection there and the internal volume is more like a cube, not like a brick.
I would take a separate oven and a CONTACT grill. I like it better than open type grills. I have a Shteba 70. The price will be about the same if you take a combination.

Igor, for the price, everything is clear, but with a place in the kitchen, what to do? We, as a rule, choose a combination for the most part not because of money, but because of tightness.

Larissa, and the Steba 70 grill has a vertical parking, it takes up little space, about 12 cm wide in total. The grill and compact oven will take up the same space as a larger oven. Moreover, why is there a big one for 2 people?
And it is better to take it separately in case of a breakdown. Since the 90s, I have been accustomed to taking it separately, then in the event of a breakdown, only the damaged equipment is repaired or thrown away, and not the entire set.

Well, yes, Igor, I agree with you 100%. This is me, so painful. 2 boxes have not yet been disassembled, there is no place to lay out. It was me who moved from the kitchen 6.5 meters to the kitchen 9 meters

Oh, how I understand you and envy "white envy". Our kitchen is small, but it's hard to say how much by area, because due to redevelopment, it seems to be vaguely limited. But exactly less than 9 meters, you have to make 3 levels of shelves ... Even the window sill of 1.5 levels is filled. So what to do ?
The most interesting thing is that a long time ago, when I moved from a 1-room apartment. in a 2-room suite, then I noticed a paradox - that everything fit well into 36 sq. m, when moving to 52 sq. m has ceased to fit! How can this be? And this is not only this with me ... So your unassembled boxes are not surprising, while everything is "rammed" ...

Thank you all for your feedback!
Raven, I looked at what they were writing about, there really is not a counter for baking, but this is not critical - I will buy it separately) And we decide about the wire, we have a lot of sockets and adapters in the kitchen))) I am more confused in this case by the moment that can to burn or not bake something ... this will not be very pleasant anymore ..
And I also looked about the airfryer on the Sheba website in order to understand what they offer, and indeed, it is better to take the contact separately later (I somehow did not remember about such), now there is a small and open house, there is enough for all sorts of little things .. Thank you , Igor, for the advice.

I am using Bomann MBG 1248 CB. I think it has the same disadvantages as many similar ovens. Lack of thermal insulation, low heat capacity, locality of heaters, lack of normal convection. This results in: burnt bottom when baking; poor roasting at the door with quite normal at the back wall; convection does not work, but only interferes and it is better to turn it off completely; the chicken on the skewer rotates unevenly due to the large gap in the hub / skewer interface, falling from the apogee at a certain angle. The maximum temperature at only the lower heating elements is 160 °, at both 250 ° C.

These twin brothers - Bohmann and Klatronic are generally a disgrace of German goods. So many shitty goods!
I would not draw conclusions about small stoves on the basis of unsuccessful firms, although it is they who mainly produce this segment.
And poor thermal insulation is an integral part. If you do it, then the dimensions will grow, especially since this is not an installation ... Otherwise, the cooling ventilation would have been built in.

[igorechek]

igorechek, I will most likely finish it. I'll try to find something like MBOR-10-16 (F) for the cabinet, I will remove the convection altogether (or do it myself, and this is an increased depth and an investment of money ... (I will have to buy from the oven). without it. The lower heating elements must be covered with a thick screen, for example, made of sheet aluminum. See the maximum temperature and, if necessary, add another one of the same.The ventilation of the door must be changed: there the air intake between the glasses comes from the openings in the lower part of the cabinet itself (kick!). It seems to me that the ventilation of the door can be eliminated in principle. You can completely do without backlighting - the oven is not deep. The door seal should be normalized. I do not know what temperature silicone for aquariums keeps - it is neutral. If in the course, tell me. I can afford to spend on it, because I took a new one for 964r, and what is it like to buy a similar Ge for almost 4t. R.? Actually grills / steaks are fine. But here is a stupid "convection" blowing cold over potatoes on a baking sheet below, because it will not cook there, in principle, without periodically turning on the lower heating elements. I wrote about baking, and it is necessary to determine the quality of the oven from it, as I think ...

Yes, there are a lot of improvements to be done. A strange engineering thought, of course, came up with such a furnace ...
In general, you are a fine fellow Arkady - do not give up, if necessary, I look - you modify and bring to mind any of your household appliances. Right.

But the stove is interesting, I don't know was it? The price is 5-6 thousand rubles. 🔗
Mini Oven VES SK-A20 with Bread Maker, Convection and Teflon Coated Baking Pan

Hello everyone!!!
I just joined. Before that, I read the whole topic for a week. I am planning to move to an apartment without an oven !! JUST A DROP !!! I want to buy such as in the quote! I read everything about her, I think she is good. But I just didn't find anything about the regimes (or didn't look well). The modes come with names, nothing is clear. How are these modes divided according to the principle of operation? Can the upper and lower heating be separate? Is convection switched on separately or automatically? If automatic, then with what heating? If this has already been written, then poke your nose, please!

Oksana, hello. What can I say. So far, I can't get used to it as an oven. Yes, he bakes bread, kneads, and melts. You can enable all of these programs separately. For example, only kneading or only proofing. It's all in the "bread maker" mode. I don’t remember exactly the program in the “oven” mode now. I'll come home, unsubscribe. I also did not figure out how to turn on the upper or only the lower heating, it seems that this is not provided. I also couldn't find the convection off where. Probably automatically. So far, somehow more spoilage than I cook. It turns out dryly, then it burns, then it does not finish cooking. You probably need to practice more and catch a different temperature and time for each dish. And I have no time. It is faster to put in a proven multicooker than to study the instructions for the oven.If someone writes something about the intricacies of cooking in this oven, I will read it myself with pleasure

Larissa, thanks for the answer. I thought in the instructions everything was written according to the modes, but so ... Damn, I had doubts. I would like to cook right away, I have 2 men in the house (and the small one is generally fastidious) and there is absolutely no time for experiments. I will wait for information, something may become clear.

Oksana, I'll come home and look at the instructions right away. To be honest, I haven't opened it yet.

Oksana, well, I looked at the instructions. The oven has 10 programs: toast, baked goods, skewer, frying, grill, baguette, pizza, biscuits, heating, keeping the temperature. How they differ is not written in the instructions. On each program, you can select a temperature from 40 to 250 degrees. Well, the time is different for everyone, although it can be reset manually. Not a word about the choice of upper or lower heaters. They may or may not work by default depending on the program. About turning off convection, too, nothing is written. In terms of volume, a 5-liter multicooker bowl fits into it. Probably, I still need to master it in more detail. There are recipes in the instructions. I'll start with them

Larissa, thanks for the details. I had a gas oven, I didn't have to use ED, maybe all these functions are not needed separately, but suddenly it is necessary. In general, all in doubt. I will wait and think, I have three weeks for repairs.

Oksana, I'll come home and look at the instructions right away. To be honest, I haven't opened it yet.

Wow. Mo-lo-dec, Larissa. Well, you're just like my wife! Only she makes it smarter - you (tells me) will figure it out better than me, read the instructions itself, and you will tell me everything in words and you will correct ...

Wow. Mo-lo-dec, Larissa. Well, you're just like my wife! Only she makes it smarter - you (tells me) will figure it out better than me, read the instructions itself, and you will tell me everything in words and you will correct ...

Yes, yes, yes, we are. In fact, it has very simple controls and everything is controlled at an intuitive level. Somehow it went by itself, well, I was glad that I didn't need to read anything.

So far, somehow more spoilage than I cook. It turns out dry, then it burns, then it does not finish cooking. You probably need to practice more and catch its own temperature and time for each dish.

Laris, small stoves have their own specifics. This is similar to how the dough is defrosted at 30 * in a slow cooker. For a multicooker, it takes some time for the temperature to stabilize. Otherwise, it will grab the dough, since the temperature at first evens out and jumps back and forth to 40-45 *.
So here too, you need to first warm up the oven for about 10 minutes, so that it WARM UP UNIFORMALLY, and not HEATED. These are somewhat different things. That is, even if you see that the temperature has reached, still let the oven "stand" for some time.
It is even recommended to iron with an iron not immediately after the temperature is set, but after the second heating is turned off.

Girls, good afternoon. I searched the search but did not find this model. Maybe someone can say something about this oven: Electric oven Mystery MOT-3333 There are no particular reviews on the Internet either. It's just a good discount on it, I don't know whether to take or take

It is already quite cheap, and even at a discount. Comforters one name. At 600W, only heating is possible (this is from my experience, I have an electric stove), for 1kW, too, you can't really cook. That is, we can assume that there is one disk about almost nothing. A door with single glass (this is not visible in the photo, but it is not mentioned in the pluses, that's why I decided so), and even a large one (we heat our cities with apartments through windows in winter, especially if we don't hang thick curtains), so be ready that it will be worse to cook at the door, especially baked goods (cook all products by placing them a little in the back and keep in mind that everything will be fried more at the back wall). It can be eliminated only by installing aluminum blinds on the door. Convection does not turn off, which is a big minus (but this is for almost everyone). There are few positions for installing pallets / grates, the second one from the bottom is very lacking. The bottom of the baking ovens with open heating elements burns, therefore, when baking, instead of the pallet, it is advisable to put a divider made of a thick sheet of metal, preferably food grade. You can pour calcined pre-washed sand into the pan (definitely buy for aquariums), put something heat-intensive in the pan. In any case, when baking for the first time, place foil under the bottom of the tins and do not bake without a tray. The stove has separate modes for each heating element and all together, grilling, convection does not turn off (the propeller is on the side at the bottom and on the pallet when cooking chicken, grilling potatoes, for example, without occasionally turning on the lower heating element, will not cook and will be heavily weathered. so in many stoves the inclusion of any operating mode is implemented.In general, the stove is no worse than many and is frankly a tin can with heating elements, and the authority of the manufacturer allows you to set a low price.
As stated above, the stove must be warmed up, which is reflected in the instructions for it. But only with both heating elements, and not one. My bottom one does not heat up the stove above 160 ° C, for example. And do not put the stove in a draft - the thermal insulation of stoves of this price segment is absent as a class (the manufacturer did not hesitate to declare this).And even I find it difficult to say which ones are present at all.
Judging by the Clatronic MBG 3113 I have (aka Bomann MBG 1248 CB) 1600W.

Well, I have Mistery 3323. I would not say that everything is so bad in these cans. I am happy with my own and nothing is burning with me. And baked, and rises, etc. Only the enamel turns yellow from the temperature above the door. This little one stands on the brackets.

oh, the washing machine underneath galloped away

[Larssevsk]

Larssevsk
Larissa, another question about the VES stove, does convection work in all modes or not. I'm sorry, of course, but I can't find the details anywhere. On other stoves there are modes: top, top + convection, bottom + top ... etc. And here, it's just an ambush, what kind of toast, frying, etc. I don't understand anything.

Hee hee hee. I had the same questions. For once, I reread the instructions from top to bottom and from bottom to top in search of answers.

1. About convection. In addition to the declared convection in the title, there is no mention of it in the instructions. I can only assume its presence by the following signs: The presence of ventilation holes on the right side inside and a slight noise of air during cooking. Naturally, in the descriptions of the modes there is not a word about whether it is with convection or not.

2. About heating elements. There is not a word in the instructions how the programs differ from each other and on which program which heating element works. Now I'm sitting at work, I remember, and vague doubts creep into my mind - is there by chance there is one heating element, the bottom one ??? I'll come home and look at the ceiling.

3. By volume. The volume is quite normal. 8 chicken drumsticks, a large pizza fit on a baking sheet. A 5 liter bowl fits on the wire rack

4. Bread maker. Kneading bread, baking. No complaints. The truth is very loud. I don't remember whether I posted a photo of bread or not. Normul.

Oksana. First, in the evening I will look at the upper heating element - is it there or not. If there is only one, then it seems to me that there is actually ONE oven mode: The heating element turns on, convection works and the temperature is set from 40 to 250 degrees. And the modes differ only by the time set on it.

If there are two heating elements (upper and lower), then it remains to be hoped that the modes are correctly configured by default and work correctly

and there is accidentally one heating element, the bottom

Top heating elements - 2 x 350 W
Bottom heating elements - 2 x 400 W
convection most likely does not turn off, or turns off on the bread maker / grill. You need to check with your hand.

How to check with your hand? When I open the door, they turn off altogether (as it seems to me). Can this be? Or should they work with the door open? It's just that everything is so hot there that I don't know if it's heat or air.

[Larssevsk]

Larssevsk, check on a cold stove. See if there is a switch that the door can press when closing and, if there is, press and hold, switching modes. You can moisten your finger / hand, it will feel more clearly. There is nothing to be afraid of, there are no microwaves and heating elements do not heat up at the moment. If the hearing is good, then you will hear it anyway. Well, or something in the ear like a stethoscope and the other side to the body ... in the end just press the ear to the stove.

If the hearing is good, then you will hear it anyway. Well, or something in the ear like a stethoscope and the other side to the body ... in the end just press the ear to the stove.

Let's listen, check it, write it down. Thank you, Arkady.

Well, it's not difficult for yourself. So I think, but I need it: upper, lower ten. There will be an oven and rejoice. Just having a gas oven, I don’t know what to do with ED anyway, but there are still so many modes. Uuuuf !!! The problem is that you have to buy too much and, as an option, you can buy a cheap stove without all these bells and whistles and that's it. And it seems like a good hunt! I think further!

[Kolizeika]

Kolizeika, here is the instruction for the Mystery 3333 stove 🔗... The up / down heaters are switched on each with its own button.I would take without burners and rather Rollsen 3x26 (3026 or 3526 in displacement coaxially 30 and 35 liters), their convection is switched off. And suddenly it will only mow ... you can simply not use it without tambourines.
Semenkina, the top / bottom is definitely necessary, the convection switched off is very desirable.

Well, it's not difficult for yourself. So I think, but I need it: upper, lower ten. There will be an oven and rejoice. Just having a gas oven, I don’t know what to do with ED anyway, but there are still so many modes. Uuuuf !!! The problem is that you have to buy too much and, as an option, you can buy a cheap stove without all these bells and whistles and that's it. And it seems like a good hunt! I think further!

Oksan, if there is gas, why else is ED? I don't have it, I had to buy it. And so, money down the drain. There are so many cool devices now. And so there is not enough space or money for all the Wishlist. I'm all licking my lips on Shteba's grills

Yes, there is not only money ... Lack of quick access discourages the desire to use. In order for it not to disappear, everything should be accessible, like a vending machine with soda water. And for this you need free space, not everyone in the kitchen has it. ED is still better than gas, as it seems to me.

Arkady, I subscribe to every word. Unfortunately, not everyone has private houses with a huge kitchen.

Larissa, I'm moving to an apartment where the kitchen is 5 m !!!!! Hob for 2 conf. No oven !!! And I very often cook in the oven. I see no reason to make repairs in the kitchen and change the equipment (we are moving for a year), so I am racking my brains what to do. Only on the burners I am not accustomed to cooking, I do not like fried. In a multicooker is also not an option. I cook porridge there, cook meat and that's it. Now I think as Arkady writes about Rolsen 3026 or 3526. They are almost the same in size, everything is turned on separately. You can choose any combination of heating elements, convection and skewers. I just wanted 2 in 1. And a bread machine and an oven. The kitchen is 5 m. But probably I can do without a bread maker. Now the problem is, I can't see this very Rollsen anywhere. I wanted to touch, touch. I will look a little more and if I don’t find it, I will order without looking.

Oh, Oksanochka, I understand. Itself only moved from a similar kitchen. True, I had 6.5 with an oven. I think you should read about VEC somewhere else. To rely only on my opinion is not a rewarding thing, because I have long been lazy and tightly addicted to the pressure cooker. I do everything in it. And I'm just too lazy to master the oven. So, make a pizza for a child, but sometimes I use something to brown. I hope you make a good choice and make no mistake.