Tabletop ovens, stoves ...

[Mila56]

Mila56, please tell me about your Rollsen - does it handle cookies well (and is it possible to bake them on two levels at once)? And does meat bake? Bakes evenly?

What about tall baked goods such as Easter cakes - can you bake on the lower baking sheet or can you move the rack lower?

What are the pros / cons of not switching off convection?

We have a sad situation - the oven has broken down and it is not profitable to repair it. It's easier to save for a new one. But we want to take something for a replacement within 5-7 thousand rubles, without burners. For some time we were saving the microwave from Samsung, where there was a convection function - we could bake it like in an oven. She baked muffins, pizza, pies with a bang, but did not master the meat.
We are looking for more, from 30 liters. With the ability to regulate the temperature. Evenly baking pastries and pies plus (generally ideal) so that you can bake raw meat.

Will Rolsen fit these criteria?

[Doxie]

Doxie, I purchased Rollsen exclusively for baking, since the oven in a gas stove bakes disgustingly (the top is white). But with meat, fish, potatoes, etc., the oven in the gas stove copes with a bang. Therefore, in Rolsen I only make baked goods. She copes with this perfectly, for which I love her. But since I live alone, I bake at the same time at the same level. Baked in Rollsen sponge cake, chocolate lean pie, pies, etc. Well, Rollsen will certainly cope with cookies. I think you can bake cookies at the same time on two levels, only necessarily with convection in this case. Hot air will be distributed more evenly throughout the chamber (if without convection, then two baking sheets will delay the even distribution of hot air and the tan of the top layer of baking will not be even). A couple of times I made liver pate in it (500 gr. Liver + 1 onion + 100 gr. Lard + 1 glass of milk). Vkusnooo. The fish was baked with onions, mayonnaise, cheese. Vkusnooo. But after that you have to wash the inside of the chamber from splashes of fat (they are on the side walls, on the top, on the bottom). Of course, she will bake the meat without any problems, but I shore it (if I began to bake the meat, I would wrap it in foil) and for this purpose I use the oven (the chamber in it is much larger and drops of fat are not always available), Miracle by the stove. The cake was baked for the first time in my life, and even then not in Rollsen, but in a bread maker (how I liked it. But in the stove of Shteba, the girls bake everything, including bread in tins, well, and probably baked cake. These stoves. Read. How they are similar is the distance (22 cm) between the upper and lower shadows, which means that it will fit in there, then it will fit into Rolsen in height between the shadows. Well, as for convection, it is good if there is such the opportunity in the oven to bake the code without it. For example, when a biscuit is baked (I bake it without convection). A biscuit can be capricious when baking, then it blew, then the door was opened early, it fell out. Maybe, of course, someone is baking a biscuit with convection, not I know. And in Rollsen you can bake without convection. I don’t know at all whether it is possible to bake meringues with convection or it should not be turned on. I didn’t bake meringues, so I don’t know. Yes, and be sure to buy a thermometer for ovens, no matter what kind of oven select. Many stoves do not give exactly the temperature that we set on the control panel. In some stoves, the temperature is overestimated and vice versa. I baked for a whole year without a thermometer, but I saw that when the temperature was set (according to the recipe), the baked goods burned and then immediately set the temperature lower than in the recipe. And when I bought a thermometer and tested it, it turned out that the temperature in Rollsen is overstated by 30-35 degrees. But this is nothing, if the recipe is 180 degrees, then we put 150 and that's it.

Added Monday 01 Aug 2016 08:43 PM

Doxie, Sonya, of course, you can grill chicken on a spit, especially since there is a spit in the package. But the camera will be all splattered with grease. Although they write that the volume is 30 liters, but this is probably the total volume, and the useful one is much less. For a chicken on a spit, it would be good to choose a stove with a large volume. Let's say Rolsen is 35 liters. But it is better if there is an opportunity to personally inspect the stove, compare.

[Mila56]

Mila56, Thank you so much!!! I read about the staff, yeah. But, unfortunately, it is expensive for the budget allocated for this business ((And those that are affordable are too small.

We usually don't grill, so its presence is not important, but if the meat can be baked in pieces, it's wonderful. I'm looking at Rolsen for now. And I also looked after the SIMFER M4290 Mini-oven - the reviews seem to be good about it.

And I also looked after the SIMFER M4290 Mini-oven - the reviews seem to be good about it.

I looked at it on the website of the DNS online store. There is no convection in it, and if you bake at the same time on two levels, then it would not really hurt. The sunburn will lie smoother, although you can bake cookies on two levels without convection. And so the weight is good and the volume is large and the glass in the door is double and the case is thermally insulated (I would like to know what the thermal insulation consists of, because you need to shove it somewhere, maybe just the metal is thicker, and therefore the weight is more). True, I saw in the characteristics that the handle is without heat protection. But what it is about, whether it will warm up, or it will melt at all (and I met this here in the subject, though I don't remember on which page and which stove. I remember there they set the maximum allowable temperature and the handle began to melt. But it may not be due to the quality of the handle, for example, because the stove initially raised the temperature). Well, her weight of 11 kg directly captivates. If so, then this is a class. And portioned meat can be baked in any oven in different ways. It would be nice to inspect and touch it before buying it (why not choose a pig in a poke) in the store.

[Mila56]

Mila56, Lyudmila, thank you !! You have now drawn my attention to very important parameters - thermal insulation, a handle without heating ...
In reviews to other models of this company I also read that the handles melt, but this does not seem to have such a problem. But the fact that there is no convection did not pay attention! I'd be better off with her. In general, I will keep it in my mind, but ...

I also liked ROLSEN KW-3526 - it is 35 liters, which is less than the selected SIMFER, but with convection.

[Doxie]

Doxie, take your time with the choice. Explore more stoves with a volume of 40 liters and above. It seems to me that someone here in the subject has similar ones and moreover with good reviews. Now I will go over the last pages, maybe I will see. True, if you buy in retail (I bought it this way in principle, you can touch and measure its real dimensions), then the necessary one may not be on sale. But at the same time, through many retail online stores, you can order a stove that is not currently available. In our Iceberg store, you can order a lot, and in other stores. But I did examine it all the same, that is, it should be in retail. But if you find out all the questions about some stove on the forum, then you can order through the online store. And one more thing to think about - in the instructions for my stove it is written that the weight of the prepared product located on the baking sheet should not exceed 3 kg. Therefore, I use lightweight metal, silicone molds. If you build a pie on the whole sheet, then its weight can be from two kg. and higher. And if the shape is heavy (no one doubts that they are more reliable), then such a total weight can jump off the guides, because the metal is not like in a tank, and the guides can probably be washed out under the heavy weight of a heavy baking sheet with a pie. But these are just my thoughts on this issue, because such stoves weigh from 7 kg. and higher.

Added Wednesday 03 Aug 2016 11:04

handle without heating ..

This does not mean that it will not heat up at all (different material of the handles heats up in different ways).This means that you can take it on without potholders and at the same time not get burned.

[Mila56]

Mila56, thank you! Yes, I'll sit down and re-read the Temko, you guided me well on important points.

Thank you very much for mentioning the weight of the products, the fact is that once the rotary mechanism in the Samsung microwave oven with convection function (in fact, like a baking oven) broke down due to the heavy ceramic baking dish.

Well, I started reading from the beginning of 2015 and a little bit more in 2014 caught on, too many pages came running.

In terms of function / volume / price / feedback, Rollsen is the most attractive. But Rolsen doesn't have 40 hp models. The reviews on Simflera are very uneven. And the 40-liter Simfler M4290 without convection and grill, which is somehow poor, of course.

The rest is either little or more expensive.

Rolsen 3026 is categorically small ... otherwise they would have bought it. Remains 35 L Rollsen KW-3526 - already more. Only here the reviews about him, unlike 3026, are very different.
The main complaint is rust. Someone has eaten up to a hole. Well, that gets very hot outside. In general, sadness is the only more or less suitable candidate.

Owners of this oven, please respond - how is it with you over time?

[Sonya]

The main complaint is rust.

Sonya, I remember such a review here in the topic. And if my memory serves me, it was just about the 3036 model and that stove was about a year old. And the reasons for such a defect in the metal of the stove are not clear. Metal can rust in a humid environment. It's hot all over my apartment, including the kitchen. Yesterday, in the hall, the room thermometer showed 32 degrees. All windows are facing the sunny side. There are blinds on the windows, mirror film on their glasses and still there is not enough heat and humidity. And there are rooms so humid that fungus develops on the walls and this is not in the bathroom. But still, in the case of the stove where the metal rusted, the reason for this is rather the quality of the metal.
Check out these options:
AVEX 40 liters, hole 2142 page 108 and further to hole 2143,2144,2158,2169,2199
VIMAR VEO 4629 for 46 liters, hole 2224 page 112 and further into hole 2227.2247.2297
These stoves have very good reviews. And don't let their displacement bother you. It is rather the total displacement. And baking sheets, there th And the height between the upper and lower shadows is what you need. Everything about them is right.

Added on Friday 05 Aug 2016 02:28 PM

35 L Remaining Rollsen KW-3526 - More

The hostess has such a stove Anna1 on page 117, hole 2328. Only there are few reviews.

Added Friday 05 Aug 2016 2:52 PM

You can also see VIMAR 4240 V - hole 2346 page 118, though I didn’t understand whether it was possible to turn off convection in it. Come and see the Luxell 3520 T and 3520 nox. on page 119 hole 2363. Still in hole 2392,2395. One has convection, while others do not, do not confuse. Take your time, be patient. Before choosing my stove, I studied this topic for about 3 months

Sonya, I remember such a review here in the topic. And if my memory serves me, it was just about the 3036 model and that stove was about a year old. And the reasons for such a defect in the metal of the stove are not clear.

I saw it here too, but on Citylink there are several reviews with a complaint about rust about the model I have chosen ... This is very alarming. I have never read this about your model. I also think that since this is a later model than yours, they could have changed the metal in order to reduce the cost of producing new stoves.

AVEX 40 liters, hole 2142 page 108 and further to hole 2143,2144,2158,2169,2199
VIMAR VEO 4629 for 46 liters, hole 2224 page 112 and further into hole 2227.2247.2297

Thank you! I watched these

There are very few reviews for AVEX TY400BСL. I would like to see how she is a year later. The one that on the forum rather raises doubts about its choice - the assembly is sloppy (the door fits unevenly on different sides), the quality of the metal. I saw the Rolsen, the materials there are pretty nice. The stove itself has been discontinued - I don't know how in the case of repairs. But I'll look if I can see it live somewhere.

Unfortunately, VIMAR VEO 4629 was not found in the Russian Federation. As far as I understand, it was supplied more for Ukrainian buyers ... But Ukrainian stores are not everywhere, because the model is old.

I wrote a question to the owner of Rolsen KW-3526 on one review site. I hope he will answer like her stove in a year. I will also try to write to the owners on the forum.

Thank you for responding!

[Sonya]

Sonya, it is worth looking at retail different models with the same functions. It happens that an expensive model has a very similar one, but cheaper, and with the same functionality.All in the main in the middle price segment in China are stamped.

I am happy to bake in the Saoya Vimar oven!


🔗
The photo is of poor quality, the cake is very beautiful and the baking quality is excellent!

I am happy to bake in the Saoya Vimar oven!

: girl_est: Yummy With berries or jam? Beautyaa.

With fresh plums!
This is a lean pie.

With fresh plums!

Wow. Class !!!

[Mila56]

Mila56, Lyudmila, thanks to your feedback on the Rolsen 3026 stove, today I still bought it, until I tested it ... but thank you.

[myata]

myata, Olya, You will definitely make friends with her. Just get an oven thermometer. You will put it in the oven (hang it on the wire rack) to test for compliance with the temperature regime in your oven. During the entire baking time, let this thermometer be there and at first it does not hurt to write down notes on a piece of paper about the temperature at which you bake something. In my oven, if I put 160 grams, then this thermometer shows 190 grams. , that is, the temperature is overestimated by 30 degrees. But this is not scary, you just need to know the peculiarities of the temperature regime of your stove in order to set the temperature with the regulator, taking into account these nuances.

[Mila56, Ludmila]

Mila56, Ludmila, I have a thermometer, I bought it three years ago, check the temperature in a gas oven, baked a plum cake this morning, set 200 on the stove, only 175-180 on a thermometer in the oven, this is with convection turned on, maybe there will be another difference without it? I'll take care of it for a week, measure it, and it will be clear. Thank you for your advice!

[myata]

I set 200 on the stove, 175-180 on the thermometer in the oven

myata, Olya, at what minute of baking were these readings taken? After they put the pie in the oven for the first 15 minutes. the temperature in it is sharply reduced due to the fact that the cake is at room temperature and there is an exchange of temperatures at the initial cooking time. Why am I saying this, just in this case you need to look at and record the temperature at different intervals of cooking time, i.e. at the 10th minute, 20th minute, 30th minute. All these measurements will show different temperatures. I even sat next to me at the beginning and wrote the temperature in the oven with pastries on a piece of paper every 5 minutes! And it is naturally different, this happens until the oven with baked goods reaches the temperature completely. Therefore, the maximum set temperature should be taken as a basis for comparison, and we get it after 20-30 minutes, that is, when the temperature does not rise anymore.

[Mila56, Ludmila]

Mila56, Ludmila, now live and learn !!! I didn’t know such nuances about temperature, I looked at about 15-20 minutes, next time I’ll also sit with a piece of paper and record it. Thanks for the valuable advice!

[myata]

I looked at about 15-20 minutes,

myata, Olya, observe the temperature until the end of baking and then, by comparing the maximum set and set temperature, you will draw a conclusion.

Who heard about Miass ovens? There are no reviews on the internet: girl-q: Email. oven "Russian stove" DSh-0.625 (polyster?) do not look very good, but with three guides.

Hello, I bought a Bork w500 mini oven and I just can't find a forum where I have experience with it and tried and tested recipes. Can someone tell me?

[Vasilevich]

Vasilevich, Mini-ovens Bork W500, W550, W551

Just bought Rolsen 3526 yesterday
I'll try it! While I baked pork with onions in a tomato in a pot ... I stewed for 1.5 hours at 180-200 degrees, it seemed to work out)))

like it turned out)))

And not at all, but it turned out

And not at all, but it turned out

I'll say so even with her on "YOU" ... I hope we will make friends))) I plan to buy a thermometer on Ali and watch the temperature

I plan to buy a thermometer on Ali

Oven thermometers are in ordinary stores, in those where there are dishes, baking dishes, shovels, ladles, etc. Especially in the joint venture. And you don't have to wait for the order.

I'll say so even with her on "YOU" ... I hope we will make friends))

Be sure to make friends, do not hesitate. Experience is a gain, and almost every tabletop stove has its own small features. My Rollsen 3026 has a temperature rise of 30 degrees.

My Rollsen 3026 has a temperature rise of 30 degrees.

Yeah, THANKS, I read from you
But I looked at all the stores by thermometers, I could not find it cheaper than 350 re! And on Ali for 109 there is))) especially since I still have a lot of things from there, so I'll wait, not in a hurry)))

I did not find cheaper 350 re!

Yes, it's expensive. I took 120-130 rubles from my local store, I don't remember exactly.

All week I tested my Rolsen 3026, and came to the conclusion that in my stove with convection on the thermometer in the oven and on the stove itself, the indicators are the same, and without convection the temperature is 25-30 degrees higher. I tried to load two baking sheets at once, but the temperature drops by 30 degrees and this difference lasts throughout the entire operation of the stove. Baking trays need to be interchanged, otherwise the bottom of the one closer to the lower shadow burns, and the top is white, and vice versa at the upper one. For me, it's better to bake on one baking sheet. Closer to the back wall it will blush faster, it probably makes sense to turn the baking sheet over the other side. And so I really liked the stove, it bakes well, I'm already in it and charlotte, and pizza, and pies, and eggplants, and peppers, and baked chicken and potatoes. Lyudmila, Mila56, thank you very much again!

[Olya]

And I really liked the stove,

Olya, I am glad that you liked the stove. She makes me happy too.

Added on Friday 02 Sep 2016 09:41 PM

and came to the conclusion that in my oven with convection on the thermometer in the oven and on the oven itself, the indicators are the same, and without convection the temperature is 25-30 degrees higher.

In in, then baking and without convection suits me. And it was without her that I tested the temperature regime.

Tell me, is it worth buying a Rolsen 3526 oven? I wanted to buy an ordinary stove with an oven, but finances do not allow it yet, and this mini-oven is not very expensive. And I would like to know about the pros and cons. I want to bake biscuits, meringues, casseroles, pies, bread, etc. in it.)

Rolsen 3526

In it, the temperature is below 100 degrees (for example, for proofing the dough), but otherwise the usual good functionality for reasonable money. I have a Rollsen 3026, that is, 30 liters, but the girls have 35 liters. They are almost the same. I'm happy with mine, everything bakes perfectly. Only I didn't do meringue. And I make bread in a bread maker. But she will bake bread without problems.

[Mila56]

Mila56, thank you very much!

Is it worth buying a Rolsen 3526 oven?

So far, I only baked meat in pots, khachapuri with cheese, and meat in a baking bag! But I still did not understand about the temperature, whether it corresponds ... I have not bought a thermometer yet)) Khachapuri according to the recipe at 180-200 had to be baked, for a long time at 180 I could not see the hiss on the crust ... and only at 200 I saw

Convenient in principle! Only the bottom and walls seemed flimsy to me, and the legs slide strongly on the table top, it will be necessary to put rubber pads on the legs)))

[rusalina]

rusalina, thanks for the tip!)

[Mila56]

Mila56,

but the girls have 35 liters. They are almost the same. I'm happy with mine, everything bakes perfectly. Only I didn't do meringue. And I make bread in a bread maker. But she will bake bread without problems.

Temperature, yes, overestimates. I didn't like the meringue - it turns out very dark. To make the baking more uniform both at the wall and at the door - a sheet of foil with a hole on the door (so that you can observe it). Everything except the meringue. bakes great. I don't really like the material of the inner chamber yet - the bottom deteriorates quickly. I also use foil. In general, for that kind of money, a very, very worthy unit.

Girls, please remind me, what should be the height in cm from the mini oven to the top shelf? I'm 25 now, but I want to make an extra shelf for my recipe notebooks.

[Svetlana]

what should be the height in cm from the mini oven to the top shelf?

Svetlana, 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.This is literally from the instructions for my Rollsen 3026.

Added Sunday, 02 Oct 2016, 13:54

I didn't like the meringue - it turns out very dark.

I think that for the best meringue result, you need to experiment with lowering the baking temperature or with decreasing the time.

Is it possible to insulate the stove? Except, of course, for the vents. The goal is to reduce the thermal effect on nearby objects, as well as reduce heat loss - read to reduce the consumption of electricity. energy.

Is it possible to insulate the stove? Except, of course, for the vents. The goal is to reduce the thermal effect on nearby objects, as well as reduce heat loss - read to reduce the consumption of electricity. energy.

I love to complicate things. Apparently I'm not the only one. And often it turns out to be superfluous. Is it possible to float the adjustment knobs on the front panel of the furnace due to such insulation? Or maybe not. In this case, we can set the temperature less. And of course the consumption of e-mail. energy will be less by 10 percent. But for me this is an extra body movement. And so the stove performs its functions.

Is it possible to float the adjustment knobs on the front panel of the furnace due to such insulation? Or maybe not.

On my Borok, both the panel and the door handle are cold throughout the cooking time.

On my Borok, both the panel and the door handle are cold throughout the cooking time.

Yes, for sure, the knobs in Rollsen are cold, and I did not feel the panel, unnecessarily, although the sides and top get hot, but they are not plastic. The door handle is iron, but warm during the operation of the stove, I open it without a potholder. But earlier, for a long time, here in the subject I read that in some stove the handle melted and at the same time it was not iron.

But earlier, for a long time, here in the subject I read that in some stove the handle melted and at the same time it was not iron.

Well, this is when it heats up, and if there is no heating. She's not even warm. Here I am thinking. The upper part of Bork gets very hot, this is done in order to heat up the ceramic dishes there before cooking (it seems to be good for her), but if there is no need for this. Is it possible to minimize heat loss in this way? In principle, the furnace should not overheat, because in this case, the quartz will be turned off for a longer time.

[Vasilevich]

Is it possible to minimize heat loss in this way? In principle, the furnace should not overheat, because in this case, the quartz will be turned off for a longer time.

Yes, there will be no overheating, otherwise you can set the temperature lower, although how it will be in practice You will not understand until you try. Vasilevich, you need to reduce the loss of email. energy? Or is the experiment interesting?

need to reduce the loss of email. energy? Or is the experiment interesting?

I have 50% for email. energy. Out of curiosity. And I think it's not worth setting the temperature lower. Since having reached the desired value, the quartz turns off and turns on, after falling, to a threshold specified by the program. And with a decrease in heat loss, the time of their not turning on should increase.

And I think it's not worth setting the temperature lower. Since having reached the desired value, the quartz turns off and turns on, after falling, to a threshold specified by the program.

Yes, I agree with that, it should be so.

Out of curiosity

I would watch this experiment with interest.

I would watch this experiment with interest.

There is a very great distance between us. :-)

[Vasilevich]

There is a very great distance between us. :-)

Vasilevich, oh, you made me laugh. We will now be trampled from here for discussions not on a direct topic.