Tabletop ovens, stoves ...

! Are there any Rolsen KW-3026 owners here?

I have Rolsen 3026. I have been using it since September 14th. It bakes evenly, convection works well, but I don't use it because there is no need. The case is of course heated. Putting your hand on top and keeping it there for a long time will not succeed - it's hot. The top is the hottest. The sides and bottom are also heated.

I want to place a mini oven under the microwave. The microwave weighs on the bracket. Is such a neighborhood possible?

If the distance between the roof of the stove and the bottom of the microwave is at least 10 cm, or better 15 cm, then such a neighborhood is possible. The instructions for this stove say that for normal air circulation, it is necessary that during use of the stove, a free space of at least 12 cm is kept on each of its sides. And welcome to the forum.

[Mila56]

Mila56, Thank you
Here's a bad luck, the distance is 4cm And there is no other suitable place ... I will have to think of something.

Today I ordered a stove, it will be delivered to Sochi on the 28th. I will immediately check it in action and report here
I can't wait to bake my favorite honey cake and carrot cake

[Melina]

Melina, and while you are waiting for the stove, I advise you to get the simplest thermometer for the oven in order to know exactly what is the temperature in the oven chamber. Check out my post-answer 2450 at the end, it's on this page and on this topic. By the way, the simplest mechanical temperature probe will not hurt. I have a temperature probe indicating the temperature from minus 15 degrees. up to plus 105 deg. True, there is no chicken, pork, beef on it, as in some pictures (the pictures stand opposite the temperature at which, say, pork is ready). You stick the temperature probe into the meat and see its readiness. True, in those that for meat the temperature does not start like mine from minus, but it seems from plus 60 degrees. I don't remember exactly. But you can also stick it into ready-made bread, cake and find out what is the temperature inside. After all, it is known that the test readiness temperature is from 93 to 98 degrees. But with my temperature probe, I can also measure the temperature of the dough during proofing, and it is much lower than 60 degrees. ... There is a separate topic on the forum about thermometers. Just fill in the word thermometer at the top of any page in the search bar on the right (there is a magnifying glass at the end of the line). And this topic will appear on the screen on 15 pages. The main thing is to remember that this and similar stoves are not a tank, they are budgetary, weigh a little and require careful handling. For example, I use mine only for baking, for this I took it. And the meat and the oven gas. I will bake the oven, she copes with this. And so, if you decide to bake a chicken on a spit in your stove, remember that the camera inside will be covered in fat, you will have to wash it.

[Mila56]

Mila56, Thank you very much for your advice!
We live in Moscow, I have an oven at home. We flew to our parents in Sochi, most likely we will stay here all summer There is no oven ... We did not find a place for the oven and so I decided to buy a mini oven
I love the oven, very often I bake cakes, pies, muffins. I do not exclude the preparation of baked chicken (I love it very much) and other dishes in ceramic pots. Thanks for the warning, I will not "download"))

Regarding the thermometer ... I have one (like a temperature probe), I use it to cook English custard

But a thermometer for the oven, for your insurance you can buy

[Melina]

other dishes in ceramic pots

Melina, please note that the instructions say that the weight of the prepared dish should be no more than 3 kg. It turns out that if, for example, a ceramic baking sheet weighs, say, 800 grams. , then the weight of the dish is probably less by this weight.The metal walls, the guides in the stoves are thin and the stove itself is quite light. Not a tank, as I wrote earlier. Probably if you load a baking sheet with five kg. anything, the guides may bend. But this is an assumption, I did not load it that way. Glass molds are also not easy. For example, if a large heavy cake is being baked, then it is advisable to use light forms. I have one with sides, so I cover the bottom with baking paper or a silicone mat. In general, I often use different silicone molds, I like it very much.

3 kg, this is very small ((The rings in which I bake biscuits are also not light. And I always made meat pies in large ceramic and glass forms.
As I understand it, mini ovens are very capricious and need careful use ... I'll have to introduce them. Thanks again for the advice and all the details.

: cray: Bought online today Simfer M4297 Mini Oven. The seller assured that the inner coating is made of stainless steel, and the temperature is adjustable from 0 to 230 degrees. A cruel disappointment! The temperature is minimum -50 degrees, moreover, when you turn on the heating, the oven immediately warms up to 80, and then gradually drops to 50. Further, it walks within 50-65. And I dreamed of leaving bread there for proofing! Bummer ... Incredibly thin walls - back and bottom, when you touch them, they bend! What will happen when baking? !! I look at her and think: should I return her before it's too late? What then can you buy? Money is not a pity, if only the thing was good! I ask for your advice!

[Mouse-Mouse]

Mouse-Mouse, look above my message, I wrote about my 42-liter Simfer (Neo) oven, do you have one? Inside, the back wall is some kind of metal, such as stainless steel, the side walls are like enamel. When baking, everything is fine, only the top heats up quite strongly, and the roof itself is strong enough, in a cold state I load it decently, there is a lot of everything on it.
About heating and temperature - it is heated, of course, in a big way, and I noticed that an empty oven accelerates to very high temperatures (set 80, and the temperature could gallop to 220!), But when you put food in the oven, it drops almost to normal. I specially put a thermometer inside to keep track of the real temperature, but it turns out that the temperature is too high, this is a feature not only of this stove, it happens often on desktop ones.
About proofing - it's not a problem at all - for the dough the most suitable temperature is up to 30 degrees, so it is enough to turn on the shades for a minute, they will give a little heat, and in an enclosed space this will be enough for lifting, and you will not need to keep the regulator at a certain temperature (especially since desktop ovens usually cannot do this for sure).
The baking itself turns out great, I baked pies, bread in a mold, cakes for the Kiev cake, everything is fine! And at first I was upset that the temperature was not predictable.

[selenа]

Thank you!

Added Wednesday 27 Apr 2016 12:24 PM

I bring to your attention the results of measurements when running the Simfer M4297 mini-oven:
At Max t = 230 ° С:
t back wall of the stove = 118 ° C;
stove roof t = 66 ° С;
t at a distance = 3 cm from the back wall of the stove = 27 ° С

Added Wednesday 27 Apr 2016 1:56 PM

selenа, tell me, please, is the back wall of your stove thin or quite decent? Yesterday they brought me a simfer, its back wall bends and rings! I want her back.

Added Wednesday 27 Apr 2016 02:13 PM

Added Wednesday, April 27, 2016 4:52 pm

Dear colleagues and experts, I will hand over the Simfer M4297 mini-oven back to the store, the back wall is too hot. I chose ROMMELSBACHER BG 1805 / E!
I appeal to the owners of ROMMELSBACHER BG 1805 / E, please write reviews about this model!

[Omela]

Comrades! Help, tell me! Finally, my ZVI-417 passed away. While he is working as a cabinet for pots and pans, the garbage can already cry over it. Thanks to reviews Omela and Element, I was on fire to buy Redber 4290. My dream is to bake meringue and eclairs... So tell me, is convection necessary for this or not necessary? My mother has a Redbear 1610 and she is very happy.For me, a volume of 16 liters is enough, well, you can do 25. I don't bake high cakes, etc. The oven is needed for chicken and low-rise pastries. Main question: girl-q: in convection. I am reading the topic, it remains to read about 25 pages. While reading, Redber 4290 disappeared from sale. Maybe take a stove with quartz heating elements? Thank you!

I did not finish reading the topic. I ordered AVEX TY280BСL. The day after tomorrow I will pick it up from the pickup point.

I ordered AVEX TY280BСL.

A good choice. And if I'm not mistaken, convection can be turned on and off at any time of baking, which is very good.

Good day, and who has such a splash SATURN ST-EC1078?

I have a little tragedy. My shtebochka ordered to live long. True, Ozone returned the money. Since it was under warranty. I am now in the throes of choice.

[Lena]

Lena, the same story. I really liked Shtebochka, but now I'm afraid to buy it again. My timer grunted. The stove worked for me faithfully for five months. Ozone returned the money unconditionally. And now I'm looking, looking. I am tormented by a choice.

[Fofochka]

Fofochka, Elena-Liza, Lena!
So it is necessary to write in the profile topic so that readers know that there are problems))

Elena-Liza, Len, and what about the timer? Didn't you count it?

[Masinen]

Masinen, he didn't turn on the stove. That is, it just spins like a ring on a finger, and does not turn on the stove And I did not write in the subject, because the stove suited me in all respects. And such a nuisance can happen to any technique.

[Elena]

Elena, well, yes, that's a trifle, but it's a shame of course ((

Well, in vain that because of this you are afraid to buy Shteba again. There is also a mechanical timer, it is some kind of figurine that has broken.

So think)

I have the same problem,.

I bought just such an oven

🔗

I accidentally saw her in the store. I bought it at risk. When I saw her, I realized that I knew nothing about her. Sellers, too, could not say anything intelligible. Except that it is new. At home, after the purchase, I looked for reviews on the Internet. I didn't find a single one. Now she took out the finished cake from it. Baked well, evenly. This model has no convection. The temperature in the instructions is stated by max. 250 °, and on the control handle 230 °. Warmed up the empty one at a stroke. temperature with a thermometer inside. Heated up to 240 °. The back wall is VERY hot. I burned my palm. The sides are hot, but not critical. The cake was baked at a set temperature of 170 °, the thermometer inside was stable at 160 °. Well, something briefly. Can someone help with the agony of choice. I bought it in DNS.

a thousand cheaper than on the official website

This model has no convection.

It is quite possible to do without it. Although there is convection in mine, I don’t use it for some reason, and it bakes so well. And in this oven there is also a fish basket, which is put on a spit. An interesting thing. In our CSN, it costs 5799 rubles.

Yes, there is a basket. It is small in size. Only there is no fish at home, do not check in operation. And in our DNS - 5999 rubles. It's strange that it's cheaper than on the official website

It's strange that it's cheaper than on the official website

Maybe trading firms are given discounts when concluding wholesale contracts for the supply of equipment.

I chose this version of a small convection and backlit stove, the volume of the inner chamber is 36 liters.

[SergVarx]

SergVarx, Sergei, more details please and with the purchase we are waiting for you test drives

[SergVarx]

SergVarx, great! Yes, I also looked at this one, I really liked it, it is beige, right? But she took more, 42 liters. She bakes well, got used to it.
Share your experience, how and what happens in it.

Turkish firm Simfer, model M 3617, the color of the device is light beige, almost white. There are five control modes available during operation: Bottom Heat, Top Heat, Bottom Heat + Top Heat, Top Heat + Bottom Heat + Convection, Bottom Heat + Convection.
The set includes a black enamelled baking sheet and a steel grate (I don't like the design of the grate - there is also a large distance between the rods).

The frying chamber (in addition to the back wall has an enamel coating - which should facilitate maintenance) is quite roomy, it can easily fit 3 rectangular aluminum bakeware.
I am very pleased with the backlight. Mechanical timer for 90 minutes, the temperature allows you to select a value from 50 to 250 (max) according to the information from the instructions, but on the furnace body the minimum value is 40.

[SergVarx]

SergVarx, Do you mean standard forms for bread? My height does not fit very well, I put the grill grate down on the bottom, and then the bread pan does not rest against the upper heater.
And in terms of temperature, it heats up much more than you set the temperature. If you just set 180 degrees as per the recipe, it will burn to hell. The temperature is 60-80 degrees higher. I use an oven thermometer to somehow navigate and not translate food.

Form 10.5 cm high, 3 pieces I have placed, in the lowest position of the lattice turned upside down. I haven’t baked bread in tins in this oven yet.


To buy a thermometer is still only in the plans, so I can't say anything about the correspondence of the set and real temperatures. So far nothing has burned down, probably because I'm not far away yet - I admire)
Not immediately conspicuous minus / defect in the design of the device - the rotary regulators of the timer and thermostat do not have a indicating point (hatching / dashes as in other models and even from the same manufacturer) to facilitate accurate setting of the value. With the help of marking with a simple (slate / graphite) pencil, I solved this problem for myself.

[SergVarx]

SergVarx, nice stove. The handle is made of iron and this is good, according to the programs of work and min. temperature is also good

With the help of marking with a simple (slate / graphite) pencil, I solved this problem for myself.

My control knobs are black, round (another stove) and I put the marks on them with a clerical stroke, they hold well and do not wear off. We are waiting for tests and masterpieces. Congratulations on your purchase.

[AnastasiaK]

AnastasiaK, Anastasia! It's interesting how! A year ago I bought a used Steba23 oven from our dacha furomchanka. I tried it, it works, only the charlotte was somehow strangely baked, although it seems like the simplest option. After reading the forum about these stoves, I ordered a thermometer. This year I checked the temperature with a thermometer: an empty oven, with convection mode, if you set the maximum possible temperature. 230 degrees, it only warms up to 180. That is, 50 degrees less! This is, apparently, the weak point of these ovens. Other owners in the profile topic have already written about this more than once. There is nothing particularly terrible. A temperature of 180 is normal for most dishes. Just until you know that in real life you have 50! degrees less, you put 180, and you have only 130! That's how I got pierced with Charlotte last time. Your stove, on the contrary, gives out much more. Why can't a built-in thermometer be made? It wouldn't make the oven much more expensive

[SergVarx]

SergVarx, it turned out great!
Oroma, well, I bought a special thermometer and now I know exactly what temperature is set. Another feature is that it gradually begins to decrease, and the difference between the set and real temperatures can be only 30-40 degrees, and not 80-120 as at the beginning. That is, you have to follow and tighten up. But these are all the moments of grinding. And so, baking turns out, and this is the main thing!

Girls, has anyone come across Mirta table stoves? I now have the pangs of choice. I turned off the gas in the apartment temporarily, because the invoices are simply unrealistic, but I cook mostly in MV and SLE and other electric gadgets (thanks to my beloved bread maker who infected with device addiction). On gas, I only baked in fact and warmed the kettle. In general, I want a not very expensive desktop oven. From what we now have in a low price category is presented - these are Saturns, Myrtha, Asseli, Vimara.I became interested in myrtha because it seems like a solid stove - nothing bends, nothing rattles and the door seems to be tighter, and there are modes with and without convection. Initial temperature, though from 50 degrees. And at Vimar's I saw that it seems that you can set from 30. In general, I'm thinking ...

[Elena]

Elena, I won't say anything about Myrta, I don't know. I have a VIMAR tabletop oven for 46 liters. For half a year now, she has been making me happy, after my torment with Hans's gas oven, I can't really get enough of this little assistant.
On page 115 and on, I described my oven in detail, read it, maybe you will like it too.
I ordered my oven here

🔗

and we have SATURN ST-EC1078 .... neutral to it, does not cause delight, to be honest. Both the oven and the manufacturer ...

Nelechka, and Kivi, thanks girls. I didn't really like Saturn, there are a lot of him live in stores, but he is very simple. although the company is budgetary and, in general, I am friends with it. But Vimar is both visually more interesting and functional.
Nelya, what kind of Vimar model can you look at? Is it convection? And how many degrees does the heating come from? For the price, Vimar and Mirta are approximately the same.

Added Friday 08 Jul 2016 10:07 PM

Oh, I already found a description on page 115. I'm reading.

My observations: after all, a lot depends on the conditions where the stove works. While I was testing Neo (Simfer) at home, it showed a temperature higher than you set. And now the stove has gone to a permanent place of residence, to the house of his parents. There I tried to bake buns yesterday. The stove went out at 180 degrees for about 20 minutes, although it took 7-10 minutes to accelerate in my apartment. I put the buns in the oven, the temperature naturally dropped to 150, I turned the regulator more and more, reached the maximum, and the oven kept the temperature at 130-140. I noticed that the heating elements did not glow red as before. So my mother was right when she said that the wiring there would not pull powerful electrical appliances (a 1400 watt oven). The buns were finally baked, in about 25 minutes, everything is fine, but now the temperature difference on the regulator and the thermometer in the opposite direction is less by 80 degrees. Apparently the mains voltage is very low. And in the apartment, I connected it to a separate powerful line, specially led into the kitchen.

Girls, here came the advertising mailing, but I just don't understand what kind of animal it is ???
🔗

What's not clear, Sveta? Did Pressure confuse you? So this applies simply to the tightly closing door, there is no pressure there. An ordinary small oven. There is a description in English down there.

[dopleta]

dopleta, Larissa, yes, I just could not find a description in Russian ... only the cap is translated, but here is such a terrible word (well, it's a pressure cooker oven) and even at such a ridiculous price ...

Plain small oven

Yes, only 22 liters.

Dear forum users! Help with choosing a mini oven. Needed for cooking and baking for a family of 2 adults and 2 children. I chose for a long time, read the reviews, in the end I settled on 3 models and I can not finally decide. Please advise
Model Steba KB 28 Eco
Price 11,999
Oven power 1400 W
Oven internal volume 28 l
Mechanical control
Minimum temperature 69 ° C
Maximum temperature 230 ° С
There is a grill
Body material metal
Heat proof handle no
Display no
Countdown timer is
Work indicators
Additional Information
Complete set: spit, tray, baking sheet, wire rack
In addition, interior lighting of the chamber, door with double glass
Dimensions and weight
Width 51 cm
Height 31 cm
Depth 41 cm
Weight 8.1 kg

MINI OVEN SIMFER M4277
Price 10,990
VOLUME 42 L
POWER 1400 W
INTERIOR COVERING OF THE CAMERA Enamel
CONVECTION Yes
MAXIMUM TEMPERATURE 250 C °
CONTROL TYPE Mechanical
TIMER TYPE Buzzer
CAMERA LIGHT Yes
NUMBER OF OPERATING MODES 6
THERMOSTAT Yes
GRILL Yes
NUMBER OF GRIDS 1
FLAT TRAY Yes
ROUND BAKING FORM Yes
BODY MATERIAL Metal
DOOR GLASS Double layer
HEIGHT 33 cm
WIDTH 59 cm
DEPTH 47 cm
WEIGHT 9.5 kg

MINI OVEN ROLSEN KW-3526
Price 5,590
VOLUME 35 L
POWER 1500 W
CONVECTION Yes
MAXIMUM TEMPERATURE 250 C °
CONTROL TYPE Mechanical
DISPLAY No
TIMER Yes
CAMERA LIGHT Yes
NUMBER OF OPERATING MODES 6
GRILL Yes
SWIVEL Yes
NUMBER OF GRIDS 1
FLAT TRAY Yes
BODY MATERIAL Metal Plastic
HEIGHT 37 cm
WIDTH 50.5 cm
DEPTH 36.5 cm
WEIGHT 9.6 kg

I chose for a long time, read reviews,

Did you read the reviews here on the forum? As for Steba, we have a separate topic. there the girls exchange information on their stove. Many praise this stove. But other stoves are also praised. I have a Rolsen 3026 stove. It is also praised, and I am satisfied with it, and besides its cost is lower. For someone this is important. She bakes great. At Shteba and Rolsen 3026 the distance between the upper and lower shades is about 22 cm. If the distance between the shades of the top and bottom is less, then tall products (Easter cake, etc.) can be printed to the upper shades. It is worth noting that in Shtebe baking is always carried out with convection, and in Rolsen, if desired, convection can be turned off. Perhaps this will be necessary in the manufacture of meringues or other purposes. The minimum temperature in the stove is also important. Rolsen is less than 90 degrees. You can't put it, in Shtebe it is smaller, but for proving the dough, this temperature is still high. There are stoves (I don’t remember the names, but in this thread it was previously written about them) whose initial temperature is even lower and the girls manage to put the dough in the stove. But you can do without it, leash would bake well. A larger stove volume is good for a family.

In Shteba, convection is switched off.

[Yaroslavna]

In Shteba, convection is switched off.

Yaroslavnathis is great news.

In Shteba, convection is switched off.

Yaroslavna, how does convection turn off in the STEBE, is there (judging by the photo) a separate regulator there? Or is there simply a "no convection" mode?

Mila56, thank you very much for your quick reply! To be honest, I considered only the functions of these ovens, I did not pay attention to the dimensions. but in vain. After all, I, in fact, need a wide roomy sheet for "flat" baking, I don't need a high oven. Therefore, Rolsen disappears. Despite the fact that her volume is larger than that of Steba, the Rollsen baking sheet loses in size to the others. Indeed, 42 liters for a family is probably preferable.

Added on Tuesday 26 Jul 2016 08:15 PM

Unfortunately, I can't watch either Shteba or Simfer live - we don't have them. Therefore, I would like not to be mistaken with the choice

[Marina]

Marina, there is a separate mode, top-bottom without convection, I hardly use it at all, as if unnecessarily. In general, of course, Shteba is a very great option in terms of baking. When I bought it, everything baked and baked, my husband has a sweet tooth)))

[horoshavinka]

Therefore, Rolsen disappears.

horoshavinka, yes, for example, in ROLSEN 3026 the size of the baking sheet, including the sides 37.5 by 26.5, and without the sides 34 by 23 cm.The grid has dimensions 37.5 by 26.5 cm.But you can put a silicone mat of this size on the grid and bake on it. So if we multiply 37.5 by 26.5 we get 881. This will be the exact surface area on which to bake. After all, there may be a baking sheet, a lattice with other sizes and in order to correctly compare them (which is no longer by eye, but by area), then you need to carry out such a simple multiplication. So for example, in Steba KB 28 Eco, the size of the baking sheet (from the topic about this stove) is 36 by 30 cm. And if you multiply 36 by 30, we get 1080, which is much larger in the area of ​​the baking sheet (despite the seemingly smaller volume compared to Rolsen 3026 28 liters) than in Rolsen 3026. Therefore, if we simply compare the area of ​​the baking trays (and the height of the chamber is not important), then it is more at the Shteba KV 28 Eco compared to the Rollsen 3026. And you, after all, it is the area of ​​the baking sheet that is important to fit on it. So compare the areas of baking sheets in different stoves (for this you need to know exactly the size of the baking sheet for each stove) and you will know exactly, and not by eye, which baking sheet is the largest.I probably wrote a lot of unnecessary things, but I wanted my idea to be clear. If I was mistaken in these conclusions, the girls will correct.

Added Wednesday 27 Jul 2016 07:46 AM

horoshavinka, another addition. It is advisable to know the dimensions of the baking sheet not from the Internet, the sales site. Because often it is the dimensions of the baking sheet that are not indicated exactly or are not indicated at all. Look here on the forum for this information. She's accurate here. Of course, if there is no data on the dimensions of the Simfer 4277 baking sheet, then you can compare the width and depth of the oven itself with those of others.