Tabletop ovens, stoves ...

Proofing after forming for 20 minutes, then about 20 minutes in the oven and 5-7 minutes to bring the top crust (browning). I just moved the baking sheet higher and turned on only the top ten.

I still taste the grill. Like a monkey with a grenade put on a spit - what. where to. like .. Here's a semi-finished product for now.

The final result.


At 250 degrees, the chicken began to burn actively. Moreover, it is uneven. I reduced the speed to 180, cooked for about an hour in total.

At 250 degrees, the chicken began to burn actively. Moreover, it is uneven. I reduced the speed to 180, cooked for about an hour in total.

Is it spinning there or do you have to watch and twirl yourself?

Spins by itself. But either I stuck the forks incorrectly (overweight ...), or the mechanism is weak - in the area of ​​the breast it jammed. Therefore, the sides and wings are badly burnt. You need to train with a spit attachment. I'm doing this for the first time.

until I received a mini-oven, I didn't even know what its dimensions were. Not a single site had specifics, only the volume was 26 liters. Now I have measured everything! And I already bought myself a Teflon baking sheet with recesses for muffins, but already for 6 pieces. And also silicone molds. (I will show my husband in parts!)

Thank you for writing down the dimensions of the stove, for a long time I could not find anything!
And questions, if possible:
Are there any recipes in the instructions? Is the instruction in Russian? Is 26 liters ok or would you like more volume? Did you buy it through the Internet or took it from the store?
If in a simple store, do you think you can take it away in a box on public transport?
And yet, the stove is somehow given to be checked (if in the store?)
Sorry for so many questions, but very interesting!
I want to buy, but I have a gas oven myself and I don't understand anything about electric ones.

The instruction is in Russian, but there are no recipes, only general recommendations, which mode to use for what and how to care for it.

In principle, 26 liters is enough, but 30 would not be superfluous. I just would not have enough space for a larger (in length) size. So this size is just right for me!

I bought it via the Internet, but the company has a representative office in our city, so I received it at their warehouse. They provide delivery, in principle, but the box is not so large and heavy that to order a Gazelle (and expensive), I just brought it by taxi. The trunk fits perfectly. Weight with box and packaging 7-8 kilograms, no more. In principle, if there are strengths and in public transport, you can take away, if there are not too many people. The box is about 10-12 cm larger than the dimensions of the oven.

They checked it right in the office of the company, although I did not even insist on it - they plugged it into the network, checked the operation of the modes and the equipment. Then they filled out the warranty card (my choice of model was also influenced by the fact that the Rolsen company has its own service center in our city), so in case of malfunctions I won't have to send it anywhere.

I used an electric oven before the move, but with a large built-in, so the use of this baby did not cause me any particular problems. Of course, it is not large, I bake muffins or pies in 2 or 3 passes. But it's better with her than without an oven at all!

[Alena69]

Alena69, thanks for such a quick response!
My plans are buns, pies, meat and vegetables.
Size-weight also matters to me, since I will carry it from place to place (both in the kitchen and from the city to the dacha and back).
I'll complain a little - they called and said that the Rolson I ordered for 26 liters turned out to be defective and the last one, so I'm again in a free search.
I reread the whole topic, thanks for the sea of ​​useful information.
It is a pity that the internal dimensions are not indicated in the data on the stoves - it would be much more convenient to choose.

Today I baked rye buns on beer (I don't know if there is a similar recipe here, I took it on another site). Amazingly delicious. And the stove didn't let me down!



And for dinner, a rice casserole with fish (panangus).

[Gypsy]

Well, here's my beauty! Thank you, Gypsythat poked her nose into such a necessary thing!



It costs 30 euros, the volume is 15 liters (if it were 1 mm larger, I would not have shoved it into the interior), by Silver Crest. Dimensions: height 30 cm, width 43 cm, depth 37 cm. Power 1380 V. Modes - upper heating, lower heating, upper and lower heating, convection is turned on in all modes, there is a timer - after the specified time it turns off. The only drawback is the lowest temperature of 100 degrees, that is, it will not work to settle in it.
A mold with a diameter of 26 cm fits, my large bread mold too. I'm happy as an elephant, I'll try it on Tuesday (I baked it yesterday, that's enough until Tuesday).

Stеrn and what is the correct name of your stove? I didn’t find something on the Internet.

This is what the Silver Crest is called. Yes, we sell it every six months only in a certain store. I just want to buy one for my friend and I can't - they don't. You have to wait for the next sale.

I don’t understand in any way why these stoves are cheaper abroad than in Russia I’ve come across not for the first time that we have a thousand more expensive ...

I don’t understand in any way why these stoves are cheaper abroad than in Russia I’ve come across not for the first time that we have a thousand more expensive ...

probably businessmen are not so arrogant, and there are less extortions and less bureaucracy.

This is what the Silver Crest is called. Yes, we sell it every six months only in a certain store. I just want to buy one for my friend and I can't - they don't. You have to wait for the next sale.

It's a pity, an interesting stove.
They also say that demand creates supply.

It's a pity, an interesting stove.
They also say that demand creates supply.

And I really liked the stove.
I myself can’t choose. That's all I think, 14 or 20-21 liters?
But a lot depends on the internal size, on how the producers distributed the volume. Where were they driven, wide or high? I would not have a very high height, but so that a baking sheet could be put with more liver-potatoes.

Alena69, can you put a mug of water on the bottom in your stove, or a tray? I really want to bake bread in a mini oven, but I love rye.
If not, tell someone in which stove you can do this?
And further. Almost no one writes about the temperature maximum, more and more about the minimum.
Share information, please.
I also want to bake any such yummy. Oh, how a normal oven is needed.

The maximum temperature in my passport is 250, but how much is real - I won't tell you, there is no thermometer. But hot, fact! It is recommended for the grill skewer. And so I usually put the maximum on 180-200-220.

You can put the mug just on the bottom, between the heating elements, but I didn't dare - what if it burst? When baking, I put a grid on the lower level (in my oven there are 4), and on it an iron bowl with water.

I have baked rye, more precisely, wheat-rye buns several times, everything works out!

[Thermostat, ° С: 60-230]

And further. Almost no one writes about the temperature maximum, more and more about the minimum.

We write, we write ...

- Delonghi EO 3835 A

Specifications:
Machine. signal off and readiness: yes
Skewer: yes
Internal lining: Durastone II
Internal volume, l: 28
Internal lighting: yes
Maximum input power, W: 2000
Grill power, W: 1300
Oven power, W: 2200
Crumb tray: yes
Baking tray: yes
Cooking modes: 5
Lattice stand: yes
Timer, min: 120
Thermostat, ° С: 60-230

and I have 250

Yeah!
Well, a very useful site!
I used to live for myself, ate a store-bought bread. I cooked something in my ancient oven, and now ...
It is necessary to change the gas stove, you need to look for nozzles on the combine, stones of all kinds ...My people are already looking askance at me, all over the house different jars are bubbling, I don’t know where to put flour of different sorts, I’m baking something. And my free time from all this, more often at night, stuck in this forum.
Tell me does it pass quickly?
And thanks to all for the answers, but I will probably change my gas stove to a combined one.
Thanks to Tsyganka, I have already re-read everything here, and about the plates.

Yeah!
Well, a very useful site!

Tell me does it pass quickly?

Nah, it sucks ...

Good day to all! After a visit to Comfy, where at that moment there was not a single model of mini electric ovens on sale, I entered the market and there I found two types of ovens: Asel and Saturn. More about them here
Can anyone say something about them? Are there users of these ovens? Respond! It seems that some models have good characteristics ... But how in reality and in work ...

[sho I want to,]

Yeah!
Well, a very useful site!
I used to live for myself, ate a store-bought bread. I cooked something in my ancient oven, and now ...

about me 2 years ago

.
You need to change the gas stove, you need to look for nozzles on the combine, all sorts of shovels are stones .... Mine are already looking askance at me, all over the house different jars are bubbling, I don’t know where to put flour of different sorts, I’m baking something. And free from all this time, more often at night, I hang around in this forum.

: this: exactly about me

Tell me does it pass quickly?

: girl_in_dreams: this little does not go away, it gets even worse, in addition to bags and a bag with all kinds of flour, there is ripe dough in the refrigerator, and I also stumble over a pressure cooker, a rice cooker, a slow cooker and 2 slow cookers. 2 bread makers don't count. Moreover, I still regularly go through the prophylaxis at the devicegolicof on the forum and on the refrigerator I have a list under the magnet, sho I want to, and judging by the size of the list, I plan to live forever like Dunkam Macleod

[SWIFTA]

Can anyone say something about them? Are there users of these ovens? Respond! It seems that some models have good characteristics ... But how in reality and in work ...

SWIFTA, I saw these stoves in our markets, they are all normal, take it, I have Turkish food for 39 liters, good. Even with convection. Very similar to this red one.

pysy. the main thing is that if you take it outside the market, do not hesitate to feel everything with your hands so that the doors and so on are not crooked and obliquely.

and Saturns finally in Ukraine is a well-known brand (if I may say so) and look at your link - an excellent choice, different models and volumes. Decide on the size and go.

[SWIFTA]

SWIFTA, I saw these stoves in our markets, they are all normal, take it, I have Turkish food for 39 liters, good. Even with convection. Very similar to this red one.

pysy. the main thing is that if you take it outside the market, do not hesitate to feel everything with your hands so that the doors and so on are not crooked and obliquely.

I'm probably old enough to take something without touching it. And even knowing our Samodelkins ...
But about your stoves (or "you"?), Do you have 2 of them? And which one is bigger? If you had to take one, which one would you choose? This is what I determine with the volume. And how is convection in demand? Or shouldn't you mess with her?

SWIFTA,
and Saturns finally in Ukraine is a well-known brand (if I may say so) and look at your link - an excellent choice, different models and volumes. Decide on the size and go.

Yes, they have a good choice, but I don’t know something at all, so I’m asking for feedback from those who used the devices of this brand. In short, while still in search ...

[gypsy]

I'm probably old enough to take something without touching it.

TA-dah . You just know how it happens - sometimes in stores like Comfi or Eldorado they give you a box and God bless you! - they grind, they are all type checked there still in the warehouse, do not worry ... And you come home and there is an incident. gypsy her husband bought her a present, and then she changed and ran.

With the volume of things, the situation is as follows - if you plan to eat little or the family is small, then buy a small one, like we have with a gypsy woman - 18 liters (although there are even less, but this is not serious for baking IMHO, I will not consider it). This is my



And if the family is large and there is enough space (I have it on the loggia and on. On holidays) - then take more - 39 liters - this is already a solid volume - 2 baking sheets, convection. We can say that a full-fledged electric oven and its temperature starts from 0, that is, you can stand the dough (in small ones, usually from 50-100). But, bandura! ;) And it eats more electricity is understandable, although it heats up quickly. Convection in desktop is not important.

And how is convection in demand? Or shouldn't you mess with her?

Table stoves usually grow in height. If you choose a large one, then of course it is better with convection so that you do not drive the stove twice, but bake two prototypes at a time. And if you bake pies at a time, then a small stove (I have 16 liters) with one baking sheet without convection will arrange.

Has anyone used the Delonghi Mini Oven
EO1270?

TA-dah . You just know how it happens - sometimes in stores like Comfi or Eldorado they give you a box and God bless you! - they grind, they are all type checked there still in the warehouse, do not worry ... And you come home and an incident

They are these would-be sellers in Eldorado, at least they don't really know what they are selling. The main thing for them is to hand us the goods and not to answer for anything, and the main thing is to make it more expensive. Recently we went to look in one of the Eldorado stoves of Delonge. I look at 3835 and take a quick step towards it. Finally I saw the oven of this series (28L) live, and not in the picture. Suddenly the sales assistant flies up and as usual: "What interests you?" Well, take it and ask: "Is there convection in this oven?" (I am harmful, because I know that there is no convection in it). A girl with an honest look: "Yes!" And I say: "But they didn't guess, she's not there." The girl: "It can't be!", Tries to climb onto the rack to look inside (and they, as luck would have it, put this oven on the uppermost shelf), not seeing anything, she pokes her finger into the next Daewoo oven, they say, it’s in it. But where are the signs of this convection she could not indicate. They work and do not know the product they sell at all. After a couple of minutes, none of the sellers was observed near us ... And we could calmly examine and touch the things of interest.

"Does this oven have convection?" (I am harmful, because I know that there is no convection in it). A girl with an honest look: "Yes!" And I say: "But they didn't guess, she's not there."

I had to play along with her and also lie like * oh, what a pity, I need it so that there is no convection .. this is such a harmful thing for health * and so on.

for health *, etc. would laugh later

ugh! ; -D what are you !!!

I, by the way, do not succeed with convection 2 protvishka, everything is early with a castling stove - to change the upper with the lower places. (maybe this is how it should be)

GOOD EVENING ALL! I'M NEW. I WANT TO BUY FOR MYSELF A MINI-OVEN, TODAY WAS IN TECHNOSIL, THE CHOICE IS NOT GREAT, BUT I HAVE OBSERVED THE FUEL. I AM ABUSED BY THIS THING: I DO NOT KNOW HOW TO EXPLAIN IT CORRECTLY, BUT I TRY: THE OVEN DOOR IS GLASS, IT TURNS TO CLOSE NOT AIRTIGHTLY. IN ONE LITTLE CLEARANCES FROM THE SIDE, IN THE OTHER ONE UP, AS IF THE GLASS IS NOT TO THE END, AND ALSO A SMALL VENTILATION PRODUCED. PLEASE HAPPY OWNERS OF OVEN, SHOW THIS IS THE NORM OR HOW? THE CONSULTANT LIKES ITSELF ESPECIALLY OUT OF COURSE. IN A CONVENTIONAL OVEN (GAS STOVE, OVEN ALSO) DOOR CLOSES TIGHTLY. WAITING FOR YOUR EXPLANATIONS, HELP PLEASE UNDERSTAND.

[celine]

celine, read my report https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9411.0... I'm just talking about something like that.
I have been using my stove for almost two years now - there have been no problems yet.

ugh! ; -D what are you !!!

I, by the way, do not succeed with convection 2 protvishka, everything is early with a rocking stove - to change the upper with the lower places. (maybe this is how it should be)

I change too. Better yet, take turns, one at a time. Although there are four positions under the baking sheets, the top and bottom ones are very close to the shadows.

I watched. read, chose .... And finally the result: Mini-oven De Longhi EO 1270. Baked pies, made curd casserole, baked meat, baked bread. Like!!!!

I have a tabletop Scarlet, little black. Stands in the locker in view of the already limited space, for me it is quite and completely, my rating is 5.

Tell me who came across.
I have a 19 L Aurora oven, that is, quite small. I took chicken, meat and fish for baking, so as not to stand with a frying pan. It copes with these functions perfectly. I tried buns, low in height - they turn out great and much faster than in gas.
I tried sour cream - either it is not baked, or it burns from the side of the tenov (if only the bottom is turned on - only the bottom, if the top and bottom - then the top and bottom burns).
As far as I understand, there is only one way out - to make the cake thinner? And with pies, then, you can't make them lower, but they burn ...: '(Either put it at the very bottom and turn on only the upper heating, or not bake at all?

I bake pies on convection mode. I put a silicone mat on a baking sheet. Do not burn.

I have no convection, the rug is laid. The problem is that the distance from the sheet to the dough is small.

Maybe then set a lower temperature and increase the baking time? .. If the top burns, cover with foil.

Last time I set the temperature to 150, I think baking will not work at a lower temperature.

[Alisa_t]

Alisa_t, I, like you - small and without convection, I just won't stuff high cakes, and so rolls and buns completely. I bake 180-200, if less - baked goods will simply be dried



Sometimes, of course, you have to follow and do a castling, higher or lower, but this is a feature of small ovens. It looks like you have it too active. And an independent thermometer can be measured - maybe there is not 150, but more?

I can't imagine how to measure it. I suspect the divisions are not very accurate. Since when at the minimum - everything is OK (sometimes I put the dough to fit if the flour is bad), when a little more than at the minimum - it's already clearly 80 degrees (the shadows start to "burn"). Probably we should try to install the handle a few mm less.

I can't imagine how to measure it.

and the temperature probe? (I don't have it, really, but maybe you can like a thread)

The instructions for the electric stove say: "do not turn on with an empty chamber." And how to warm it up before baking ???

The instructions for the electric stove say: "do not turn on with an empty chamber." And how to warm it up before baking ???

and what will become of her?

Yes, I have no idea what could happen, but still this strange recommendation from the manufacturer ...

Believe it or not, I have been choosing my oven for a week. I chose! De longues 2150. Buy nowhere !!! It is not on sale in any store! There are lucky people. In everything. It happens the other way around! It's me.

[B. T. I.,]

Dear B. T. I., I liked this oven too. You're right: she's nowhere to be found. The main thing is that I was ready to wait. So nobody knows. when it goes on sale. Not only are you unlucky with the purchase of a new mini oven. So I chose the Delongy 1270. I am very pleased with the small oven 1270.

Baked 6 cinnamon rolls for breakfast this morning. Now there are 3 of us (grandson is on vacation). A small oven is enough for us. For lunch I will cook chicken skewers on skewers in the "delicate cooking" mode.