Tabletop ovens, stoves ...

[Alexander]

Alexanderwhat a beauty! Can a recipe

Alexander, what a beauty! Can a recipe

Thank you!

The recipe is not very simple, but rather for fans of bakery

Opara
Rye sourdough, live, well-fed. Three tablespoons.
Peeled rye flour - 120 gr
Water - 150 ml
Stirred, left for a few hours (at least 3-4 to play well, and it is better to leave it overnight in the evening)

Welding
Rye fermented malt - 3 rounded tablespoons
Peeled rye flour - 50 gr
Ground coriander (I usually grind it myself, it comes out more fragrant) - 1 tbsp. spoon with a slide. Or you can replace the coriander with cumin if you like.
Boiling water is steep - 150-200 milliliters.
I mixed the ingredients, poured it with freshly boiled water, mixed it thoroughly again, covered it with foil on top so that the crust would not dry out - and into the oven (I do it in an airfryer). The saccharification of the infusion takes 2.5-3 hours at a temperature of 60-65 degrees. At the end I cooled it down.

Dough.
400 gr. peeled rye flour
2-3 tablespoons of brown sugar (I like it to be sweeter, you can limit yourself to one spoon)
1 tsp salt
1 tbsp. l olive oil
All dough
Whole brew
And 150-200 ml of warm water. I adjust the amount of water during the batch, by eye. If it's watery, add a little flour.

For beauty, you can add a heaped teaspoon of ground coffee (or instant coffee, I add ground coffee). Its taste is practically not felt, but it gives a beautiful shade, with a reddish-brown tint.

I knead either in a combine or in a bread maker, but in both cases I have to help with a spatula, since part of the dough is smeared on the walls. The consistency of the dough resembles a dense paste, but should not roll into a bun. The rye ball will not rise, the dough is too dense.

I grease the form with vegetable oil, form a loaf. Sprinkle with flour or coriander or caraway seeds - as you like. Sometimes I bake in a round shape - a loaf.

Proofing. At room temperature, it is usually 2-3 hours, today it was allowed to stand in the oven at 40 degrees, it was separated in an hour. You can leave it for longer, the sourdough dough won't go down much, just a little. The longer it leaves, the more distinct the sourness. The dough is heavy, but when proofed, it approximately doubles.

I bake it carefully now. Previously, he simply gave 230 for the first 10 minutes, so that the roof would grab, then he baked it at 170-180. I set the temperature lower in the new oven, everything bakes much faster. It takes an hour and a half to bake in a bread machine. But it is better to rely on the sense of smell, sight and a thermometer.

Something like this.

[selenа]

selenа, inner coating - metal.

I post the recipes here, I apologize for cluttering the topic. I just started to get used to the forum. Probably, it is more correct to upload them somewhere in the appropriate section, and give a link here. I'll figure it out, I'm sorry.

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.

Wow. I also have Rolsen, only 3026. I haven’t seen rust before. I looked at the check, it was kept in perfect condition. On it the date of purchase is 09/16/14, i.e. the warranty is over and the price is 2990 rubles. (On a later check from the meat grinder, which is only six months old, the ink has already faded in places, as if wiped off). She took a magnifying glass and looked intently for the rust until she found it.

Usually they write that stainless steel, as you wrote it

I ran through the instructions and did not find a word about stainless steel But if you look at the glass door frame and its handle, they at least look like stainless steel (although our taps all shine like stainless steel, but this does not mean at all ...) And on the walls of the case themselves, there is a silver coating inside. Logically, if it were a stainless steel, then why cover it with anything inside, it can be washed well and without coatings. The coating (paint) on the outside of the stove body is aesthetic.

[Marina]

inner coating - metal.

Only it is not specified what this metal is from.
Marina, because it most likely was not at the sink? In this case, with constant evaporation of water, by analogy with the walls of a shower room (after bathing, the walls of the room are wet for some time), a similar effect of metal corrosion can occur. Well, or a kettle (not electric) boils for a long time, and its spout is turned on the stove. This is just thinking out loud, hypothetical, so to speak, from the realm of fantasy.

But then she was covered with rust inside. On the sides and especially the back wall.

Yes, we urgently need to take it before the guarantee ends. If only the rear wall was rusty, then it could be changed in the service. And so, I think it cannot be repaired. ...

[Alexander,]

Alexander,thank you very much for the recipe! I will definitely try, I have wanted such bread for a long time.

[Alexander]

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

Alexander, and again charming bread. No wonder you're a fan of baking.

[Mila56]

Mila56, it looks like the metal is galvanized, or pseudo. Maybe a batch of such furnaces - they decided to save money. Tomorrow I'll go to the service.

If nobody answers about Kumtel, can someone answer about the KB 27 Headquarters? Does it have a backlight. What will fit in there? The size is simply indicated as 20 liters. I can't visualize ...

it looks like the metal is galvanized, or pseudo

Yes, the metal resembles galvanized buckets.

The result of today's field test of my stove.

Own harvest pumpkin.



Baked



And at the same time stuffed with pork with sour cream-mushroom sauce and green tea.



It was baked for a long time, 2 hours. But I was afraid to burn it, I set the temperature low. Everything worked out in the end. I will say without false modesty: to die is not to get up, how delicious it is.

[Vnature]

Vnature,

[Vnature]

Vnature, beautiful and very appetizing)

[Alexander]

Alexander, I look at the first and second photos and think that probably with a sweet filling, with honey. ... I watch the following and am surprised. What an unusual filling.

to die is not to get up, how delicious it is. [/ quote
We will not die, but it is already delicious just from looking at the photos, you will swallow your tongue. You seduce us, and every day. And at what temperature did you do it? And the fact that 2 hours is normal.

Did you bake it on a silicone mat? And then glassware is heavy. According to my instructions, no more than 3 kg. weight of the prepared dish.

[selenа]

selenа, Nadezhda, I have the same emotion. Fly away.

And at what temperature did you do it? And the fact that 2 hours is normal.

Did you bake it on a silicone mat? But glassware is heavy. According to my instructions, no more than 3 kg. weight of the prepared dish.

I first put the pumpkin on a silicone mat, but then realized that when baked, it could soften and leak. Therefore, I put it in a glass form, and I was not mistaken, a little juice leaked out. This shape is excellent, bought in ancient times, made in France, it will stand. First pitch at 150 with convection. It seemed not enough, put somewhere around 175 with convection.

Thank you all for your feedback, very nice. The taste is a very harmonious combination of sweetish pumpkin pulp and salty filling. When serving, I dropped another drop of soy sauce, it became even better for my taste. From the spices I added dried marjoram and dried cilantro (it was not fresh - I just love cilantro).

[Alexander!]

Alexander! I am delighted !!!! : bravo: I can hardly imagine the combination of pumpkin and meat with mushrooms ... but ... if you think about it, I love the combination of meat and pineapple!
And the mushrooms, it seems, are forest ... We do not have such, unfortunately ... so we are content with champignons and oyster mushrooms. As they say: Fish without fish and cancer!

[Alexander]

First pitch at 150 ° C with convection. It seemed not enough, put somewhere around 175 with convection.

Yes,Alexander, and I bake meat dishes in a desktop oven at 175 degrees. Although I cook 90% of baked goods in a tabletop oven, I took it for this. And I prefer meat dishes in a large oven or even in the Miracle oven.

[Ludmila]

Ludmila, and I didn’t cook anything except baking in Miracle.
What do you cook from meat in it? And How?

[Vika]

Vika, on the issue of cooking in Miracle, I will answer in the topic "electric frying pan".

[Mila56]

Mila56, Darling! Thanks a lot!

[Vika]

Vika, yes to health. These dishes have been proven not for years, but for decades. ...

Good evening, dear members of the forum! So I also decided to share my experience of choosing a tabletop electric oven. Before choosing, I re-read a bunch of forums, including 108 pages of yours))) Thank you very much for your feedback and advice! I live in Ukraine, so this information can be useful for the residents of Ukraine.
After a long search, I settled on the VIMAR VEO 4629 model:
Power, W: 2000
Volume, l: 46
Temperature range, С 100-250
Timer, 60 min
Skewer
Backlight
Convection
Operating modes:
- upper heating
element (grill)
- bottom heating
element
- upper and lower heating
element
- upper heating
element + convection
- bottom heating
element + convection
- upper and lower heating
element + convection
- spit.

Already cooked: pizza, buns and meatballs!
I am very pleased with the result !!! I set the temperature as indicated in the recipe, nothing burned! Pizza baked in 20 minutes, rolls in 25!

Tell me more please, as a beginner, where you can read on what modes you need to cook in an electric oven, otherwise I only had a gas oven and I'm still baking at random. Thank you in advance)))

Hurrah!!! It turned out to insert a photo !!!
Here's another photo of my buns:

[IrishaA]

IrishaA, Wonderful buns, and about the modes it is best to adapt to your oven, recipes also often indicate t *, I bake bread at 200 *, pizza at the maximum, sweet pastries 160 * -180 *

[IrishaA]

IrishaA, congratulations on buying such a beautiful assistant! And the buns are just wonderful!

[IrishaA]

IrishaA, congratulations on your good purchase. Moreover, the volume is large, as much as 46 liters. This volume is a big plus. And the buns turned out great. So with the choice of the mode everything turned out correctly. Just try to memorize or write down the first week, two weeks at what temperature this or that dish was cooked. Why is that . Because if we all set the temperature in our stoves to 175 degrees, in our stoves in real life some will have a higher temperature. For example, in mine, if I put 175 degrees. , then in real life it will be more, by about 20 degrees. Therefore, I bake sweet pastries at 150 degrees. Maximum 160 deg. But what temperature is given out in real life by someone else's stove, no one knows. Therefore, I cannot advise you to bake buns at 150 gr. Maybe your stove is not over-temperature. By the way, did you bake buns at some temperature?

And tell me more please, when it is necessary to use only the bottom, top and together bottom and top, including for yeast dough? And in what cases to use convection?

Mila, thanks for the answer! The buns were baked at a temperature of 180.

[IrishaA]

IrishaA, I noticed that when convection is on, for example, buns are fried more evenly. And without it, the sides of the buns can turn out to be pale in places, that is, without tanning. But they are not raw. Although this may be a feature of my stove. But I don't always turn on convection. We always bake on the top + bottom mode, it is possible with convection without it.If the top is very fried (very hard), and the baking is not ready, then this is where you need to turn off the top shades (or lower the temperature). Only the lower shadows will remain working. These switches can be done while baking.

Mila, thanks for the detailed answer! I will take this into account with the next baking I will experiment!

[IrishaA]

IrishaA, the upper shades without the lower ones can be turned on, for example, bake dishes from fish or one fish. But here the dishes with food may have to be put on the upper level, although I put them on the middle one. But it depends on the temperature produced and also on the desired degree of baked top. Although at first you can hold it at the middle level, and then rearrange (without disconnecting) to the upper level. But I make 90% of baked goods in my oven, that's why I bought it. Although even bread is easier for me in a bread maker. And I make meat and fish in the oven or in the Miracle oven.

The buns were baked at a temperature of 180.

You see, your buns were baked at 180 degrees. No convection? Their tan is wonderful, but at this temperature it's not surprising.

Thank you, Mila))) I baked buns without convection.

The buns were baked without convection.

So convection can be dispensed with.

[IrishaA]

IrishaA, accept my congratulations on purchasing such a wonderful assistant!
And I'll tell you a secret that today I also ordered exactly the same model Vimar. My stove will only be shipped to me on Tuesday, so I'm waiting and excited.
My gas oven does a poor job with baking, an eternal problem - the bottom is on fire, and the top is still damp, I put a stone (tile) on, it became a little better. But while the oven gets hot, and the gas is expensive nowadays, and one more problem has emerged - the gas supply has been sharply reduced, and my gas control simply turns off the oven. Not baking, but some torment (((((while I'm baking a pallet of pies, 3-4 times I have to turn on the oven.
I have long dreamed of a desktop electric oven, but eternal problems were not up to her. And this is even my husband gave up, seeing my torment, and sometimes spoiled pastries.
I also chose for a very long time, studied more than one forum, reviews and read all the pages we have, but I could not decide. I chose between Dex and Wimar. Yesterday I already decided to order Dex, I like its design, and the fact that its internal chamber is high (it is convenient to bake the pies), but the convection that does not turn off at all was embarrassing. Yesterday I went to bed with the thought that I would get up and order Dex, but I woke up with the decision to order Vimar. I decided to take just a large volume to balance the height.
I thought that convection would not hurt in baking, but in the summer I would have to dry my teas and then convection was not needed at all. And it is better to bake biscuits without convection. And when I called the website, I found out the price of 46 liters of Vimar and knowing the price of Dex for 42 liters, the difference is impressive, more than 400 grams, I decided that I would still refuse Dex.
Thank you Mila56, very useful tips for me read in her last posts. For me, an electric oven is also a dark forest, and convection is so much longer. I look forward to giving it a try!

[IrishaA]

IrishaA, if you want to cook meat in the oven under a fur coat, then do not forget that the temperature for meat dishes should be higher. And the more the meat dish is in weight, the longer it will take to bake. Just put 60 minutes on the timer. The first time, be sure to look after 40-45 minutes. If 60 minutes is not enough. then you can add any time. By the way, the time can be added at any minute of cooking. Let's say we came to view it in 10 minutes. until the end and you see that you will not have time to cook the meat under a fur coat in the 10 remaining minutes. And immediately rearrange the timer from the 10 minute mark to 20 minutes (i.e., the cooking time in this case will not be 60 minutes previously set, but 60 +10). Sometimes a meat dish is cooked for 2 hours, like in a gas oven. But again, it depends on the volume (weight) of the dish and, of course, the set temperature. See above how and how much Alexander baked pumpkin with meat.But this does not mean that the same dish is in your oven and at the same time will be ready in the same time. The readiness of any meat dish can also be determined by the transparency of the broth. If the broth is still with blood (so to speak, any meat secretes liquid), then the dish must still be cooked and cooked. Everything here is like in a gas oven, the time and temperature can be changed during the cooking process, including turning off the upper or lower tenses. According to some reviews, convection dries food. Perhaps this is if the cooking time is long. I turn it on to make the tan more even and turn it off in the process. And more often I cook without it. The principle of operation of any tabletop stoves is the same. Therefore, take a look at this topic and take as a basis the preparation of any dish. Just adjust the temperature, like with buns for example.

[Nelya]

For me, an electric oven is also a dark forest, and convection is so much longer. I look forward to giving it a try!

Nelya, nothing complicated, the same gas oven, only upper shades and convection were added. Convection is essentially a small built-in fan and its task is to drive hot air through the chamber. This is especially true if baked goods are baked on two baking sheets at once. Yes, yes, you can bake on two baking sheets at once, and here it is advisable to turn on convection. And those who do not have it at all may have to rearrange the trays in places during the baking process.

[nila]

nila, I think you will be happy with the choice !!!

[Mila56]

Mila56, thank you very much for your responsiveness !!!

[IrishaA]

By the way, for the second baking sheet ...
All models of Vimar ovens come with one baking sheet, but you can order a second for a separate price. I didn’t order a second baking sheet, I think I’ll do it. I have 2 small baking trays, one from an old gas oven and one from a Stoneline oven. There are also deep trays of different sizes. Yes, and with a lot of interference, in our time it is very difficult to allocate how much from the family budget for your Wishlist.
Today I took out my trays and began to doubt. I'm afraid that even a Stoneline baking sheet will not work in length.
IrishaA, you can ask you to measure the width of your oven inside, from wall to wall.
There is still time until Tuesday to think about whether I need 2 baking sheets or I can do it.

All models of Vimar ovens come with one baking sheet, but you can order a second for a separate price. I didn’t order a second baking sheet, I think I’ll do it.

Is there a grill included? In a similar situation, I just use a 40 by 30 silicone mat, it fits without cutting, but if it's too big, you can cut it. I put a rug on the grate, put pies, eclairs, etc. on the rug.

Yes, the grill is included. In principle, you can do with a silicone baking mat. But what if you need to dry more tea? Here you will already need 2 baking sheets

[nila]

nila, the size of the baking sheet is 41 * 30, and the size between the walls is about 40 cm. I also took it with one baking sheet, but I'm thinking of ordering a second one.

Ira, thank you for standing still.
Hooray, my trays seem to fit
Stoneline baking sheet 40 x 25.5 cm, you can put it on the wire rack, but with the old oven you don't understand yet, 41 x 30 cm, but the grooves there are completely different.
So I'll save some money and refrain from ordering 2 baking sheets for now.
Ira, how can the length of the baking sheet be 41 cm, and the distance between the walls is 40 cm?

[nila]

nila, the baking sheet is included in the grooves.