Tabletop ovens, stoves ...

How can I hachunimagu her !!! But according to the plan next year we will only be able to buy

When you really want to, you will definitely succeed! Checked!

[Alexander]

Alexander, great buy and have already updated. Good bread turned out. The handle and glass on the door of your stove, as in my Rollsen 3026, there is no seal either, but there is no crack between the door and the stove body. By the way, you can't put the temperature below 90 in Rollson 3026, with all the desire, the handle simply does not turn further. So your stove for a lower temperature +. We made the right choice.
And the shadows are the same. Write about what you bake on it, so to speak about experience and creativity. It will be interesting.

[Hope]

watched a "movie", noticed one big plus in comparison with many

Hope, Or maybe about a big plus and we can. That is to say in secret to the whole world. Well, it would not hurt to watch the "movie", just to know which one. Well, if it's not a military secret.

Write about what you bake on it, so to speak about experience and creativity. It will be interesting.

Thank you and everyone else for your feedback.
One of these days I will bake stollens, I will write and post a photo. I was a little late, but I think they'll be out in a couple of weeks, they'll ripen by the New Year.

[Natusichka]

Natusichka, and convection there is turned off with a button or what? And another question for the backlight is constantly on when baking?
That she sunk into my soul, maybe it's time to change my

One of these days I will bake stollens, I will write and post a photo.

He began to fry the stollen - and fried it. At 180 degrees after 10 minutes, a very specific dark crust formed on top. I wrapped it in foil, I fry on. I will immediately put the next stollen in foil, and then bake the roof for it. I'm afraid the oven is too shizgarit.

At 180 degrees after 10 minutes, a very specific dark crust formed on top.

At this temperature, the top fries very quickly too. In this case, I turn off the upper shades or, without bringing it to the coals, I lower the temperature in advance. It doesn't scare me. You need to know the features of your stove, and experience is a gain.

First, let's go!





On the one hand (the far side) I got a bit stronger.



But, fortunately, in the stollen all flaws are masked with powder.



The second is in the oven. I made the temperature lower and turned on the convection.

[Ala]

Ala, yes, convection is switched on and off with a button, very convenient! The light is on constantly.

Alexander,Did you buy the form separately or did it come with a stove?

[Ala]

Ala, yes, convection is switched on and off with a button, very convenient! The light is on constantly.

Natus, is it too big? I just got used to mine, I have it for 33 litas.

First, let's go!

Oh, what a magician you are. Not every woman can do that.

On the one hand (the far side) I got a bit stronger.

With convection on, your tan is always smoother. Will you share the recipe with the people?

[Alexander]

Alexanderhow lovely both the adits and the mold (where and how much), I was really scared that I really burned, and you have wonderful pastries

Natus, is it too big?

55 by 36 and height 34

55 by 36 and height 34

Thanks: friends: Went to measure

Alexander, did you buy the uniform separately or did you come with a stove?

This is an IKEA form, I have a lot of small utensils from IKEA.

Clear! Cool form!

Alya, I keep the river every day and I want and want everything ...

Oh, what a magician you are. Not every woman can do that.

Thank you

share the recipe with the people?

This is us please
As a basis, I took the classic recipe for yeast stollen, but slightly modified it for myself.

Yesterday I soaked dried fruits - dried tangerines, dried cherries, kumquat, raisins, some dried apricots. Soaked it in strong lemon juice (twisted three peeled lemons in a grinder, squeezed it out), but this is instead of alcohol, which I do not use and I do not use when baking. Besides dried fruits, cut dried almonds. To be honest, I didn't weigh the filling, measured it by eye. In total, the filling took about a pound, I think. Maybe a little more.

Now the dough.

Flour - 700 gr
Butter - 250 gr
Two yolks
Sugar - 100 (you have to taste it, some recipes suggest 200, but for me it's sweet)
Salt - 0.5 tsp
Dry yeast - 17 gr
Milk - 200 ml

Spices: 1 bag of vanillin (for some reason I like vanillin, it tastes brighter), 0.5 teaspoon each of ginger, cardamom, nutmeg. 5-6 tails of crushed cloves. 1 tsp cinnamon. You also need to try the dough, I added something from spices. I think the ginger also added cinnamon. And a little cloves (although here you can be too smart, cloves easily clog other spices).

First, dough - two tablespoons of flour (out of those 700), a tablespoon of sugar, all the milk and all the yeast. Stirred - and on the battery for 15 minutes.

I poured flour, spices, added yolks, sugar, salt. I kneaded the dough with a combine. It seemed to me liquidish, added flour to the eye. Gave it to come up a little, about 30-40 minutes. Manually mixed in the filling - nuts, dried fruits.

Took an hour, hesitated. I defended it for another 40 minutes. Divided into 2 parts. He did not roll it out, stretched it out with his hands and folded one stollen overlapping. He stretched the second piece of dough, took half a pack of marzipan paste, rolled it into a pancake, put it on one side, covered the other. It seemed a little thin, I thought - and folded it in half again, let's see what happens. Before baking, he stewed for twenty minutes, baked at 150-160, but this is a feature of the stove, there were 170-180 in the cell. The first stollen was baked for 50 minutes, controlled with a thermometer. After baking, generously greased with melted butter and sprinkled with powder. The second stollen is still being baked, it is thicker, since it is folded 4 times, and not 2.

What came of it - it will become clear on the New Year. This is the first time I bake stollens, although I have baked Dutch spiced apple muffins several times before, it is also spiced and very good when infused.

Alexander, what a lovely adit and a mold (where and how much), I was really scared that I really burned, and you have wonderful pastries

Thank you, we try when we have time.

The second is ripe, marzipan Already oiled, but not sprinkled yet. It turned out plump, but it was baked all over.

Can you please tell me if all mini-ovens have an open grill on top? Heating spiral. I have already had baking paper on fire a couple of times in the dilongy ((

[Coconut]

Coconut, I also bought myself a Rommelsbacher 1600, though only a few days ago. I like her. I have already baked an apple pie and a loaf in it. Everything was baked, nothing was burnt, but it seemed to me that I had dried the loaf a little. In short, I'm still trying to make friends with her.
I plan to bake cakes in it. I don’t know whether to put the form on the middle level or on the lower one? On the lower one, I'm afraid the bottom may burn, but on the middle one, if the cake rises normally, won't it rest against the upper ten? I have a bunch of questions so far ... But I'm very happy! It's a pity to go to work, otherwise it would bake and bake every day)))

[Lisichkalal]

Lisichkalal, there is an open grill in my stove.

Does everyone seem to be so?
I think this is a significant drawback.
Or maybe I just have bad paper?

[Lisichkalal]

Lisichkalal, Sveta, any paper should not touch the grill or be very close to it, regulate the frying of the top crust by turning off the top heating element, if there is an irresistible desire to cover the baking, do it with foil, it does not burn

[Alexander]

Yesterday I soaked dried fruits - dried tangerines, dried cherries, kumquat, raisins, some dried apricots

Alexander, thanks for the recipe. Do you prepare dried cherries and tangerines yourself? Something I can't take good dried apricots lately. Which is beautiful, whole, all glistens. Soak it in water, but you can't get rid of the oil with which dried apricots are processed. And that dried apricot, which does not shine on the market all some kind of broken line, does not look marketable. ... I understand that it is necessary to take it, but that the soul does not lie.

Do you prepare dried cherries and tangerines yourself?

No, alas, I have not yet comprehended science. I dried plums in an airfryer - only spoiled it. I'm going to buy a dryer here and try it. It is unlikely that it will be economical, but the quality is proven. All dried fruits were bought in a specialty shop in the mall.

Yesterday I began to sprinkle the second stollen with powder and found that it was slightly overcooked from below. We'll have to change the algorithm for using the stove. Apparently, first you need to turn on the heating element, then turn off the lower one and turn on the convection. A bit tricky. I hoped it would be easier. Still, the closely spaced heating elements will not let you relax according to the principle "turn on the stove and forget".

Girls, owners of mini-ovens! Advise or talk about, saying that I have problems with my head!
A very cheap, previously very little-used mini-oven Rovent falls on my head, I don't know the exact model, but it looks like there are so many, many different prog and modes.
In my new apartment I have an electric oven from the Smag company, I have never used it, but in my opinion there is no fan there and hence the Convection mode.
At our local virtual flea market, one aunt sells almost new things for the kitchen and for the house in general. I looked at myself a few, tomorrow we are going to pick up. She also has this Roventa for only 15 euros.
Devuli! do I need her? or not go crazy when there are huge expenses for the arrangement of a new home

[Mirabel]

Mirabel Vika, a lot depends on the volume of the oven, as my practice has shown with a mini-oven, it is very convenient, if it has a volume of at least 20 liters (more is better) then for 15 euros. take it without hesitation, they heat up quickly, cool down quickly, for small pastries or for "baking with cheese" it is very convenient, plus e-mail. energy is saved (also money)

[Hope]

Hope, Yes, yes, Nadenka! I think so. I wouldn’t have gone to get this stove, but why not take

Apparently, first you need to turn on the heating element, then turn off the lower one and turn on the convection.

This is the case. I always turn on the top and bottom shadows first, and then turn off the top. But you don't always have to turn off the top.

found that he was slightly overcooked from the bottom.

Fried heavily? It can still reduce the time by 10 minutes, or the temperature, if not strange. I'm in my baked goods at 150 degrees. I do, the same fireman be healthy. Recently I decided to experiment and set 170 degrees. Moreover, through inattention, she turned on only the lower shadows. And only after 15 minutes. looking closely, I noticed that it did not include the top. Corrected. Yes the top was included. and lower. shadows. As a result, the top fried hefty, I had to clean it with a grater. It was a cupcake with sour cream for 460 gr. flour, 3 eggs, etc. But since I baked in a silicone round shape (at the bottom there is a drawing of a sunflower), and then turned it over on a plate, the beauty did not suffer at all. Delicious, baked cake turned out.

Guys, I have no such problems at the Shteba. Amazing pechura. Simply amazing: uniform, neat, more than delicate given my eternal laxity.
I do not decrease or increase anything. I know, if the top is redder and appetizing, then it is the same below.

[Alexander]

Alexander, and what is the distance between the upper and lower shadows in your stove? I also thought about buying a thermometer to determine the readiness of baking. We have to get to the store. I saw there only one that sticks into the meat and into the oven. I don't know if it is suitable for the test? The temperature is set there on the scale. So what are different types of meat drawn? I will pay attention to the temperature. Although there may have been other thermometers, it will be necessary to take a closer look.But I'll take this one anyway, since I don't have any.

Oh, I scattered in the evening, and the size between the shadows is previously indicated. Found - 22.5 cm.

Guys, I have no such problems at the Shteba. Amazing pechura.

Happy ... Not surprisingly, it's not for nothing that it costs almost three times more.

[Ludmila]

Ludmila, yes ... Oh yes ... To be honest, I did not think about pricing policy. I didn't think at all.
So .. Emotions are simple.

Nadezhda, Or maybe about a big plus and we can. That is to say in secret to the whole world. Well, it would not hurt to watch the "movie", just to know which one. Well if it's not a military secret

Maybe Nadezhda meant this movie?

[Rita]

Rita, yes, I got used to my favorite stove in a week or two. And then I decided to experiment, although I knew, well, I don’t need more than 150 degrees. Well, in the end, for the first time in 1.5 years, I roasted the top like that. It was far from the coals. And so at 150 degrees I bake in the top + bottom mode to the end. I very rarely turn off the top in the process. I love my stove with strong love and I don't want to change for another.

[izumka]

izumka,
And who does it

I hoped it would be easier. Still, closely spaced heating elements will not allow you to relax according to the principle of "turn on the stove - and forget".

Solved a similar problem by purchasing thick-walled cast aluminum molds. They allow you to get as close as possible to the bottom heating elements and distribute heat evenly. And it's easier to deal with the upper heating - you can turn it off for a while, cover it with foil or use a combination of lower heating elements + a fan.

Maybe Nadezhda meant this movie?

Yes, the stove is good. And the kebab maker that is. And the temperature is from 0 degrees. I have not considered convection there, you can turn it on separately. Now I'll take another look.

And who does it

Yes, I wonder who. But not in my five-meter kitchen. And I was once again puzzled in connection with the kebab maker, I can buy an electric one. I have a large and glazed loggia, I can put it there. But for the winter will have to be cleaned, otherwise the insulation of the email. the wires will collapse. And there is nowhere to clean up.

And who does it

The company is Italian, but now almost everything is produced in China

[Ludmila]

But for the winter will have to be cleaned, otherwise the insulation of the email. wires will collapse

Ludmila, we have a relative in Dnepropetrovsk, an oven (only from another company) is on the balcony all the time, and nothing! Neighbors are only plagued by smells

We have a relative in Dnepropetrovsk with an oven (only from another company) all the time on the balcony, and nothing! Neighbors are only plagued by smells

And in winter there is the lowest temperature? I am an electrician by profession and education. Therefore, I know very well that extreme heat and frost are destructive for isolation. Over time (a year, two, three), its integrity will collapse (just like leatherette cracks in winter). Another thing is that the time is not known. First, microcracks will appear in the insulation. During operation, they will increase. And one day, when you want to move the cord plugged into the outlet with your hand, you can be jerked by an electric current. About 35 years ago, I was jerked like that at home, so I know what it is and I don't want to risk it.

Fried heavily? It can still reduce the time by 10 minutes, or the temperature, if not strange.

That's how I did it today. I baked bread. I set the temperature for the first 10 minutes - 180 according to the index (in real life, I think it was more). And then another half hour at 150 (again, according to the sign). And in 40 minutes the bread was completely ready, which surprised me indescribably, should not be baked with pure rye so quickly. I'll post the photo a little later. Nothing was burnt, nothing had to be closed.

And Stollen smeared with oil and sprinkled with powder - so be it. I'll get it in two weeks. If there is a burnt crust, I'll just cut it off and that's it. Indeed, as discussed below, thick-walled molds can help.

That's how I did it today. I baked bread.I set the temperature for the first 10 minutes - 180 according to the index (in real life, I think it was more). And then another half hour at 150 (again, according to the sign). And in 40 minutes the bread was completely ready,

Well, that's what was required. At 150 deg. does not burn, the main thing is not to overdo it over time.

I saw there only one that sticks into the meat and into the oven. I don't know if it is suitable for the test?

If it shows degrees from 60 and above, then, of course, it is suitable for both meat and dough.

You can write out with Ali, I have one thermometer with Ali, with which you can check both meat and pastries. A cheap Chinese thermometer looks like a long screwdriver and does its job. Shows degrees. The dough readiness temperature is from 93 to 98 degrees (higher simply does not happen usually).

There is also an Ikeev thermometer with a metal pin on the wire, but it seems to have worked out its own - it makes a fool and turns on once out of ten.

Especially for the oven, I am going to prescribe a thermometer that is hung on the door to control the temperature in the chamber.

If it shows degrees from 60 and above, then, of course, it is suitable for both meat and dough.

I will take into account, otherwise I do not remember from how many degrees it is. And with an extract from online stores, I'm a layman. Something is not enough time to learn how to do it. Well, okay, it doesn't burn.

Girls, I need your advice. A year ago I bought a mini-oven Electric oven ROLSEN KW-3526. The warranty ends on December 26th. Everything works well. But then she was covered with rust inside. On the sides and especially the back wall. Looked closely, and there is already a small hole on the side. This means that the back wall will generally turn into dust and crumble. The metal is thinner than paper. Everyone has good reviews for the oven. A friend bought the same one in February, also rusty already, although she uses it much less often. Is it covered by the warranty or not? And if the money is returned, then the prices are already different. And now how to find out when buying - what it is made of.

Is it covered by the warranty or not? And if the money is returned, then the prices are already different. And now how to find out when buying what it is made of.

Of course this is a warranty case
With the prices of "selyavi", they will return how much they paid (well, I think so), but you can demand not money, but a replacement for an equivalent one
Usually they write that stainless steel, as you wrote it

Today's (already yesterday's) bread result in a freshly bought oven. I am very pleased with the result.