Tabletop ovens, stoves ...

[izumka]

izumka, I inserted pictures through the gallery, but for some reason I get it every other time so that the photos increase. Although I do everything as always, the same way.
I didn't want to upload big pictures, but since you ask me to see






Well ... strange ... when I already wanted to insert big pictures, everything worked out, although I did everything the same way as always.

IrishaA, I also fell in love with my stove. But I am still annoyed by such an uneven baking sheet. I have not yet tried baking without paper, I usually bake either on a rug or on parchment, but these irregularities are embarrassing, maybe I will get used to it over time.
And the recipe for this dough for pies is known to many. This is "Excellent" Bread. I don’t know, I just didn’t look to see if we have it on the forum, most likely there is a universal recipe.
I can write here too:
500 gr flour
1 egg
200 ml warm milk
6 tbsp. l rast. butter or 100 gr margarine
1 pack. dry yeast (11 gr)
1 tsp salt
2 tbsp. l sugar (if the filling is not sweet, then 1 tbsp. l)
The dough is ideal for pies, pies, dough sausages, pizza base. You can bake it right away or leave it cold for several hours.
You can have fried pies (but I have not tried).
Knead the dough until it falls behind the hands, but I knead in HP.

[nila]

nila, thank you very much for the recipe !!! I will try)))

Hello everyone, welcome to your ranks! I also chose the oven for a long time, I wanted DEX. but did not find it anywhere to feel. As a result, I bought Vimar 4240. And now I don't know what to do with it. The instructions do not say anything about the first launch. HELP Me

And what to do in it quickly, tell me! I'm a kettle!

[lenkaya]

lenkaya, congratulations, great shopping. Wipe the door, interior and exterior of the stove with a damp sponge and detergent. Dry. Turn on set the stove to the maximum temperature and mode to make sure that the stove does not contain oil residues left after transportation. This is from the instructions but to another stove. But the principle of their work is the same. Only I would not put maxims the first time. temperature, and 40-50 degrees less. Turn it on in the top + bottom mode, for 10-15 minutes, so that the residual oils burn out.

[lenkaya]

lenkaya, if there is a puff-yeast dough (store) in stock, then you can bake pies with canned food. fish + cabbage. Pre-heating at 160-170 deg. within 10 minutes. Put a baking sheet with pies and bake at a temperature of 160-170 degrees. within 20-25 minutes. You need to adapt, that is, study the capabilities of your stove and all tips on temperature and time are advisory in nature. Read the last 10-20 pages and a lot will become clear to you. The set temperature in real life in your stove can be more, less or the same as set.

Mila, thank you so much for your help, phew, otherwise I was already upset. I galloped to wash!

[lenkaya]

lenkaya, I bake such pies in my Rollsen oven for 25 minutes. (+10 min. Preheating) at 150 degrees (my stove overestimates the temperature, that is, at this time there is about 170 degrees.)

Another question, but do you preheat a baking sheet before putting the pies there?

[lenkaya]

lenkaya, the baking sheet does not need to be heated.

Thank you! And happy New Year!

[nila]

nila, Nelya, and in what mode did you bake such beautiful pies and how long?

[izumka]

izumka, these are my first test pies in a new oven, baked before NG on the weekend evening. The voltage in our network at this time is weak. I put my thermometer down and didn't understand. Either my thermometer is not accurate, or the voltage is weak, but the temperature was - set 180 *, on the thermometer and did not reach 150 *.I added the temperature a little, switched to 200 *, and the temperature on the thermometer rose to 160 *.
Top + bottom + convection mode. I set the time for 20 minutes at first, but then added 10 minutes more, but did not preheat the oven.
I didn't figure out the temperature, because weekends, holidays, and even a strong cold snap just happened at this time. And we always have a voltage drop in the network under heavy load.
Somehow I still baked a little in it, the biscuits were baked in a slow cooker. I baked bread and gingerbread, today I finished the last cake, and tomorrow I will start to exploit it in full.

[Nelya]

Nelya, thank you for sharing your stove experience with us! We will wait for further tests!

Raisin, I read somewhere ahead that you also chose or were interested in the oven. But it is clear that she missed - did she acquire it or not?

[Nelya]

Nelya, choose. Rather, I almost chose the same. I don't think more volume is needed. I was going to spring, but maybe I'll buy it earlier. That is why I am so actively interested in

[izumka]

izumka, the volume of my oven (46 liters) is just the right thing))) and its height is suitable, due to the fact that the tray for collecting fat is not inserted at the bottom, I decided its absence by covering it with foil. But I'm not going to bake the trigger on a spit, I have turned on a couple of times in the gas spit for 10 years. I need an oven mainly for baking and it does an excellent job with this function.
I also considered the live model Vimar3725. It is even higher in height than mine by a couple of cm. And its useful volume, due to its height, is almost like that of a 46 liter. I liked it, but it has a very small baking sheet. Who needs a smaller oven, you can safely take it. But more than 12 pies cannot fit on a baking sheet.
Raisin, I wish you to solve your problem as soon as possible and quickly acquire a new assistant. I understand perfectly well that in our not simple present time it is very difficult to decide on such a purchase. I was just lucky, and quite unexpectedly, a denyushka came from outside. An old friend decided to make a present. With a pension, and a salary, nivzhist would not buy.
If you are looking to buy, you can call the Wimar website. Prices there are cheaper than at our bazaar. Moreover, their manager gave me a discount on delivery.

[nila]

nila, thanks for your wish! : friends: I'd like to quickly! Already I don't look at others, this one suits in all respects!

I am reporting about the Vimar 4240 oven. Already baked pies, potatoes, cookies, fish. Conclusions:
1. It's good that I now have an oven.
2. At the same time, the oven on 2 baking trays is not very convenient, it gets hot because of the close distance, it may be necessary to reduce the temperature.
3. What is the pace. in the oven is difficult to understand. You probably need to buy a thermometer.
4. In the back of the stove it bakes stronger, you need to twist the baking sheet, which is not very convenient.
5. I still have to study and study ...

... At the same time, the oven on 2 baking sheets is not very convenient, it gets hot due to the close distance, it may be necessary to reduce the temperature.

I do not need to bake on 2 baking trays at the same time, but at 42 liters it is very possible, you just need to adapt. And what is the distance between the top. and lower. shadows? You will have to experiment with the temperature, rather reduce it. And it seems that the blowing should be turned on here, otherwise there will be uneven baking, tanning.

What a pace. in the oven is difficult to understand. You probably need to buy a thermometer.

Yes, a thermometer will not hurt. It can be mechanical, or electronic with a temperature probe. I'm getting around though. But I will definitely take the mechanical one, which is put in the oven on the grate, in order to check the real temperature. But the quality of baked goods depends not only on the correct temperature and time, but also on the consistency of the dough. If they ate thick yeast dough (there is a lot of flour), then the baking will not turn out soft, even if it is observed. temp. and time.

In the depths of the stove, it bakes stronger, you need to turn the baking sheet, which is not very convenient.

There should not be much difference, try lowering the temperature or / and turning on the airflow.The fan will blow hot air through the chamber. Airflow can be switched on. and off. at any stage of baking.

... I still have to study and study ...

And we are here and learn from each other. In general, you need to study all your life. Brains need to be trained. So we train to the best of our ability

In the depths of the stove, it bakes stronger, you need to turn the baking sheet, which is not very convenient.

Does the stove stand exactly? I sometimes put mine on the table for baking. And the floors in the kitchen are not even, not even. Well, the table turns out to be uneven. More precisely, the top surface of the table is not even. The front legs of the table are lower than the rear ones because of the floor. So I put something under the legs of the stove to level the surface of the stove, which I check with a level. The stove does not yet have a permanent place, but it should stand straight. Maybe because of this in the depths it bakes stronger.

Help please! ... decided to buy just such a tabletop electric oven with the function of a breadmaker: Electric oven DeLonghi EOB 20712 ..... Here is an Internet store where the cheapest price at the moment (I have not found it cheaper yet) .... store bought something?! .. What is their reputation (the price tag is everywhere for this oven 2990) .... they have a suspiciously low price .... Who will say what? ... Maybe someone will throw a link where to get it! .... I will be very grateful

So I was in a hurry to write that I did not insert a link to the site .... sorry ...:

the price tag is everywhere for this oven 2990) [/ quote
Don't understand, is it 2990 rubles? Or is the zero missing? I saw it for more than 19 thousand and for 29,990 rubles. And where there is less than 10,000 rubles, can it be old prices?

DeLonghi EOB 20712 ....

I found there not 20712, but 2071. Is this the same thing? Here she is worth something about 8 thousand.

Lodmila .... These models are different! ... DeLonghi EOB 20712 is a new model ... and that already 2071 was discontinued! ... Yes, the price was sealed to zero ... 19,990 ...... but everywhere (on other online stores ) price 299990 ..... Here's the question: Who bought what from them? ... The store is located in Moscow ... PS Maybe old prices

[Nikolay]

Nikolay, understood with the prices. The difference is about 10,000 rubles. The difference in price, of course, may be, I did not take it here (I take it in retail, where you can touch and measure the real size). In general, I would rather have a bread maker and a tabletop oven separately. Which is what it is. Let's wait, can anyone else answer.

Thank you ... wait ... Sv he went to this store ... they said that there would be no goods until February (

Hello, dear forum users! Take me into your ranks too. Recently we bought a Rolsen KW-3526 oven. Immediately, of course, we tried it out. We baked two pizzas. It turned out amazing! You cannot compare with purchased items from a store. The next day - chicken pieces on a wire rack, every other day - a whole chicken on a spit. Everything turned out very well: they are fried perfectly, nothing burns. But, of course, it is necessary to follow.
But here's the bad luck: after frying the chickens, burned oil stains appeared on the ceiling of the stove. If there was a pallet below, then nothing on top. No matter how much I washed, the stains remained. Therefore, there were two questions for you, dear forum users:
1. How can these stains be cleaned?
2. What to do to avoid these spots in the future?

Answer:
1. Nothing
2. Do not fry chickens.
3. To score, forget, they are not visible there

I only bake in a mini-oven, I also feel sorry for getting it dirty. But I have a big old gas oven, which is quite suitable for meat, and I bake it there.

Answer: 1. No way 2. Do not fry chickens. 3. To score, forget, they are not visible there

1. But are there any remedies for stubborn fat spots?
2. Do not fry - fail. We have no other oven. I would only bake, but my son-in-law cannot live without fried meat and fried chickens.
I read somewhere that some people cover the inside of the oven with aluminum foil, but I have no idea how to fix it. Plus it will probably burn out quickly. And if you get the same pallet (only one was included with the stove) and put it on the very top, under the heaters, or just put a sheet of tin, will the stove function normally?

[Anna1]

Anna1, try to sprinkle with some oven cleaner and leave for 20 minutes, then try to scrub. I really like Faberlik oven cleaner, maybe there are still some good ones, I only use this one.
But I haven't sprinkled my mini oven yet.
I save it and use it only for baking. For chickens and meat there is an old gas oven and AG.I covered the bottom of my mini oven with foil, just in case. But I can't even imagine how to cover the top of the oven. Maybe try to fix the foil somehow, just so that it does not touch the shadows. If there is no other way out, then of course you need to come up with something!

How can these stains be cleaned?

I also do not fry meat and chicken in my Rollsen 3026. There are other possibilities for this. I took this oven for baking, since the oven was gas. plates with meat, chicken do great, and baked goods are disgusting. At the beginning of operation, I baked liver pate in Rollsen a couple of times. And for the second time, an excess of sunflower oil poured into a high baking sheet, and the temperature must have been too high. The oil began to boil, shoot. Of course, when I saw (after 10 minutes of boiling), the temperature lowered and the boiling of the oil stopped. But the inner walls of the stove were splashed with oil and liver stains. Washed off easily after cooking. Perhaps because the spots did not have time to boil, to fry. I used a regular dishwashing detergent, plates.

after frying chickens, burned oil stains appeared on the ceiling of the stove.

And if you try to lower the temperature a little so that the fat does not shoot. This is for the future.

just put a sheet of tin, will the stove function normally?

If you find a piece of food tin of the right size to stick it into the butt to the ceiling without touching the upper shades, then the stove will work. But I would try options with lowering the temperature to exclude the strong boiling of oils and fats. Boiling can be, but not in any way strong.

Thanks everyone for the advice. Reducing the temperature will not work. So the chicken is fried for an hour. Here, in turn, I found various means for cleaning ovens. Maybe someone will come in handy:
1. Cleaner "Flat" is an effective means for removing carbon deposits, burnt fat from gas and electric stoves, ovens, microwave ovens. ... Super strong active foam effectively, quickly and effortlessly cleanses fat and mud deposits, carbon deposits ...
2. Silit Benk helps very well, you don't even need to rub!
3. "Shumanit" is a good remedy.
4. Silit-Anti-Fat.
5. Gel for ovens from Amway.
6. Means for cleaning barbecues and barbecue.
7. Means for selenium ovens. And quickly and efficiently.
8. The Amway oven cleaner is called Oven Cleaner.
9. Sanita -multisila, Antizhir or Amway.
10. Shumanite or Giant (both Israeli Bugs). Wash EVERYTHING!
11. It is not difficult to wash a heavily soiled oven with ammonia. Moisten contaminated areas with it, close the door and leave overnight. In the morning, dirt can be easily wiped off with a regular washcloth.
12. There is a gel for the kitchen produced by Ashan - smeared, waited 20 minutes - erased. If it didn't work out at once, repeat in a couple of days.
So you will have to use some of these tools soon.

And, what about the crust on the chicken

Boiling can be, but not in any way strong.

So when frying chickens, there is no boiling. There, the fat itself is sprinkled from a carcass or a piece of chicken. And we set the temperature to 180-200C. If less, the chicken will take a very long time to roast and dry.

And, what about the crust on the chicken

The crust turns out - you will lick your fingers !!!

And, what about the crust on the chicken

And the crust will still be after the temperature drops. It is delicious with a crust, but without it it is more harmless. It's everyone's choice, I love with a crust. We live once. It's just that the Rolsen stove probably overestimates the real temperature, it would be nice to check the temperature with an independent thermometer.

There, the fat itself is sprinkled from a carcass or a piece of chicken. A

So by boiling I meant just the process of firing fats, oils, and liquids. All kinds of liquids in the pallet.

real jam!!!

And I mean the same, without a high temperature there will be no crust, and at a high temperature, fat shoots and stains the oven
And if the bottom can be covered with foil and changed regularly, then with the top unnecessary problems the fat from closely located heating elements burned out, there is no non-stick coating in cheap ovens, it can be dangerous to fit any piece of metal there, some kind of thermal conductivity will be broken and the heating elements will overheat, it will overconsumption of electricity, and maybe even a short circuit, you can try to wash these stains with means, but then you need to wash off the funds very well with water, otherwise, when the heating elements are heated, their residues will burn out and stink and emit unknown combustion products
All this "stream of consciousness" is dictated by communication with these ovens and the understanding that came over time that it is easier for me to buy a new oven than to wash the unwashed

it would be good to check the temperature with an independent thermometer.

As soon as I find it, I'll check it right away. The fact is that we moved to a new apartment 1.5 years ago (under the program of relocation from demolished five-story buildings). I had two thermometers: with a long probe and a standing (or hanging) thermometer. But, since there was no oven for these 1.5 years, and the probes were not needed, I lost sight of them and cannot find them yet.
But today I baked bread in the oven (two loaves of 500 g flour), set t = 150C and time = 20 minutes. The bread has risen and baked normally, i.e. the temperature in the oven seems to correspond to the readings of the regulator.

All this "stream of consciousness" is dictated by communication with these ovens and the understanding that came over time that it is easier for me to buy a new oven than to wash the unwashed

Probably, I will eventually come to the same opinion, but for now I just feel sorry for the new oven, so white and clean

Good afternoon everyone!
Well, here I am to you with a detailed report-WARNING!
For 3 weeks I sat on the forum, studied the 'problem' and found out that I needed an oven with switchable convection, lighting, thermal insulation, higher, lighter, with double glass, Turkish and with a volume of at least 30-35 liters, without a spit.
I will not talk about my desperate attempts to order the right thing in the current financial situation
As a result -Efba 6004
Only 2 conditions are met - displacement and manufacturer. In all other respects, the internet cheated, no convection, no backlight, no double glass, no thermal insulation. But with a spit
So:
46 liters, external dimensions of the case WxDxH -52x45x29 (without legs), the legs are 3.5 cm in height, plastic, slippery, apparently rubber inserts are provided, but I do not.
Rear ledge to increase the volume of the chamber 1.5 cm, in front of the handle 3.5
The lower heating element is closed with an enameled partition with holes
Between heating elements 21 cm, between the bottom of the baking sheet at the lower level and the upper heating element almost 18 cm
The set includes 1 rectangular baking sheet, the dimensions along the bottom are 32x33.5, 1 round pallet (the metal is thin, floral, D-33cm), a spit, a grate, for some reason with legs.
No backlight, black enamel inside
When working, you can only touch the handle.
4 operating modes: upper heating element, lower, upper + lower, grill (the spit turns)
For now, sorry for the verbosity, but maybe someone will come in handy

Hello everyone!
After much thought and agony, my 33-liter Asel went to my mother. Yesterday I got a new assistant Vimar 4240 B.
To say that I'm happy is to say nothing)
I rushed between Dex and Vimar for a long time, but Dex disappeared from the shops at 42. The choice was reduced, but there was a new headache for how many liters to take

Asel at 33 was fine with me, but I want something new. The choice fell on 42 liters. I liked the size very much. It's not big, but roomy. All my bread and pastry molds fit perfectly. I was very pleased with the baking sheet, it is so heavy, solid, but it is alone. I am glad that it will be possible to order an additional one .. The grille is not flimsy, in Asel it was flimsy.

Already baked bread, an open pie with jam and buns with cherries. The dough comes out perfect.
Photos are not very much like from the phone

The choice fell on 42 liters

Nice stove. Cool volume in it. And the pastries are delicious.The pictures are good.

[Monica]

MonicaWhat a beauty your pastries are
I like your Vimar, we don't have this

[Ludmila]

Ludmila, Hopethanks girls