Tabletop ovens, stoves ...

I looked at Simfer live today. I touched it, felt it, studied it. 42 episodes were not - there were 36.
Disappointed. Very poor quality gum seal. Crookedly done. In general, it also did not inspire confidence.
I will send the photos - let them - admire the "cosmetic defect".

I looked at Simfer live today.

At one time there were a lot of bad reviews about a stove with this name, including here in the topic. But if my memory serves me, someone here on the forum recently purchased this stove. But I don’t remember how big the camera is. Too much information in my head, something does not linger. But personally, I would not take a stove with that name, remembering how many negatives there were about it.

For example, my Rolsen 3026 stove (30 liters) has a power of 1500 watts. Quite enough. We need to look at other 42 liter stoves and compare their capacities.

It makes no sense to compare. Power only affects the speed of reaching the required temperature. If speed is not important, then power is not essential. IMHO

I got just such a convection oven - SIMFER M 3626. Dear ones, please share the recipes (or links) - it so happened that now you have to cook yourself, probably ... And there is practically nothing on the internet especially for mini-ovens Previously, in the oven gas only made sandwiches hot ...

Power only affects the speed of reaching the required temperature.

Yes, I agree. It depends on how much the time to reach the set temperature will increase, if there are 10-15 minutes more, then it is not critical.

Added Thursday, 10 Nov 2016 20:17

share the recipes (or links) - it so happened that now you will have to cook yourself, probably ... And there is practically nothing on the internet especially for mini-ovens

It depends on what you want to cook in it. Baking is one thing. And I don’t make meat in it (in a large oven I make gas of litas). In general, almost any recipe for gas. ovens can be used in this oven. I would only advise you to buy an oven thermometer and hang it on the wire rack when cooking something. This will test the consistency of the temperatures. It happens that the stoves overestimate the temperature, say, set it to 160 degrees, and the purchased thermometer will show 190 degrees. and the baked goods will burn. And sometimes they underestimate. But you can adapt without a thermometer. I did without him for a whole year.

Added Thursday, November 10, 2016 8:33 PM

For example, fill in the search bar at the top (a magnifying glass is drawn there) - Lean chocolate cake and links will appear on the screen, "click" the one from the forum and a recipe for this cake will open with a discussion of the results from different people. It is for microwave, but I baked it in a tabletop stove at a temperature of 150 degrees. (My stove overestimates the temperature by 30 degrees. And in the chamber it was actually not 150, but 180 degrees) for 20-25 minutes, with the upper and bottom tenakh, in a metal high baking sheet, covered with a silicone mat. Of course you need experience in baking, but this is a profitable business.

Added on Thursday, November 10, 2016 8:43 PM

I made a biscuit in it, pies stuffed with canned food. fish + cabbage, liver pate and other pastries.

Added Thursday, November 10, 2016 8:55 PM

And in the internet there is practically nothing specially for mini-ovens.In the past, in the gas oven, only hot sandwiches were made ...

Again, any oven recipe will do. Your oven is a tabletop oven. If you have little experience in baking, then I advise on YouTube to score, for example, "zebra pie" in the search bar. A lot of home-made videos of this cake will open for you to watch. And also look here on the main page for the topics you need. You need to understand where and how to look for something on the forum. It all starts from the home page. I tired you.

Power only affects the speed of reaching the required temperature. If speed is not important, then power is not essential. IMHO

Well?)) Well, you put a loaf of bread in a weak oven. Not only will a weak oven give out 200 instead of 250, but also when the test is made, the temperature will noticeably drop. And then it will rise and warm up for a long, long time, because there is no power. Do you think this will make normal bread? I stepped in a large oven yesterday - instead of the maximum, I set it to 220-230 degrees. And today you can't look at hearth bread without tears - one faded, rough crust.

After all, raw cold food absorbs heat monstrously. And there is nothing special to restore it with low power. As soon as the tension sags in winter, baking turns into drying. ((

[Woffka]

After all, raw cold foods absorb monstrous heat

Yes, absolutely right. For example, a year ago, when I just bought a thermometer, I decided to test the stove for temperature compliance. And since already for a year (at that time) of using it, I concluded (assumed) that my stove overestimated the set temperature (and appreciably, but did not know how many degrees higher) and I baked in it mainly by 140 degrees. (if I set 170-180 degrees according to the recipe, then everything just burned). So, I put sour cream cake in the oven to bake. The author of the cake recipe is mkallista. This cake is laid out for bread makers, and I made it in a bread machine and in a tabletop oven. It is for 2 eggs + 160 ml. sour cream + 30 gr. grows up. oil + 280 gr. flour + baking powder 1.4 tsp + 200 gr. Sahara. I have not learned how to display links. And I keep the necessary recipes in my workbook, so to speak on a paper carrier. Something I can't find myself on the forum, you can get lost: girl-q: For beginners (Woffka) on the forum and in baked goods, you can fill in the name of the cake (only it) into the search bar and in one of the links that appear you can find the recipe of this particular author (all recipes are usually on several pages with discussions, how and what happened to each one). Damn, I didn't find it myself What happened, with a photo and a description can be found in this thread on page 121 otv. 2415. So, I set this cake to bake in a silicone mold at 140 degrees, of course we always turn on the upper + lower ten when baking. I put the silicone mold on the grid and on it, for the first time to test the temperature compliance, I hung a thermometer for ovens. She baked for 20 minutes and all the time (not to the point of fanaticism) recorded the changing temperature in the chamber. Results on-
1st min.-140 degrees
3rd min. - 110 degrees.
4th min. -125 deg.
5th min. -130 deg.
6-7 minutes -140 deg.
8-9th min. 150 deg. Here it is, the first indicator that from this minute my stove is already raising the temperature. I exhibited 140 degrees.
10th min. -160 deg. Continues to overstate.
15 minutes - 170 degrees Continues to overstate.
17-18-minutes -173-174 degrees Continues to overstate.
19-20 minutes - 178 degrees I continued to increase the temperature until the end of baking. I then exhibited only 140 degrees. , and the stove gives out from the 8th minute a constant increase in temperature, it turns out that it is my stove that overestimates the temperature by 30-35 degrees. This is easily solved if the recipe costs 170 degrees. , put 140 degrees. and all no problems. But the baking time is from 2 minutes. up to the 6th min. this is the time of the temperature subsidence, exactly that. what did I write about Lena, Bijou,

so even during the test, the temperature will noticeably drop

A specific example with testing temperatures is specifically for my oven and it can help newbies in baking, so this post is more for them.And I can't vouch for the time every minute and every second and the temperature to the ideal, because the thermometer for the store ovens is not known how accurate it is, and I don't have a research institute at home either. But this information is for thinking and gaining experience in baking in a tabletop oven, and I repeat, it is more likely for beginners. : girl-swoon: wrote too much

Something everyone kept silent, no one can say anything about the OURSSON MO 3020 / DC Mini-oven?

[Marina]

no one can say anything about the OURSSON MO 3020 / DC Mini-oven?

Maybe no one has such a stove, so there is nothing to say about using it. Something I do not remember that someone on the forum had this stove. Or maybe its users are so few and they have entered the topic for a long time. and they do not go into the topic now. It so happens that a person very rarely comes to the forum. But I have not heard of this stove, but I have been constantly looking at this topic for the last two years.
Marina, if you are just interested in an opinion about this stove (and not cooking on it), then I can look at its technical data on the Internet and write my opinion. Have you seen it, felt it in the store (this is very, very important if you do not have any feedback about it)? Or did you like it on the Internet? After all, it is important, in addition to the technical data indicated in any online store (and they may even differ in different stores due to errors), for example, to know the distance between the upper and lower shadows. And this is not indicated in the technical data. It is good when this distance is 20-22 cm. If it is less, then there is the possibility of burning and sticking to the upper shades of high baked goods. such as Easter cake, etc. And there are a lot of stoves with a smaller distance between the upper and lower shadows.

Taki found it live (exhibition sample) I will try to get there on the weekend. I just kind of saw a couple of mentions about this company in the topic, I hoped that the owners would suddenly respond how this brand behaves after a lapse of time, or maybe something to pay attention to ...
I have a delongue (which has the function of a bread maker) strives to screw up, I want to find a replacement, but a bigger one and a high quality one.

Marina, if you are just interested in an opinion about this stove (and not cooking on it), then I can look at its technical data on the Internet and write my opinion.

Yes, please, take a look, if it's not difficult .. You have a big one? How are they compared by eye
🔗

[Marina]

You have a big one?

Marina, I have a medium-sized stove, namely 30 liters. Model Rolsen 3026, look on the Internet, outwardly a copy of yours. In mine, the distance between the shadows is 22 cm. And its dimensions are 32 cm high (always indicated with legs), 50 cm wide, and 34 cm deep. (including the control knobs on the front panel and the projections on the rear wall, so that they are not placed close to the wall, these are limiters). The grille that is placed in the chamber has dimensions 38 by 26. Please note that despite the external dimensions, namely the depth of 34 cm, the grille has only 26 cm. depths. True, there is still 1.5-2 cm to the glass of the door. It turns out that, for example, a biscuit in it can be baked with a diameter of no more than 27 cm. ... A larger diameter mold will not fit. And in your chosen OURSSON MO 3020 / DC stove, the outer depth is 32.2 cm (and this is with control knobs and rear stops), and the inner chamber depth is unknown. Even when examining and selecting a stove in a store, it is good to measure the dimensions of the lattice in retail. It depends on what diameter the round biscuit can be baked in it. It turns out that from the internal dimensions that are not indicated in those. data, it is important to know the dimensions of the grate and the distance between the upper and lower tones (in order to bake a tall cake for example). And in my stove, the temperature starts from 100 degrees (you can't put it below), which makes it impossible to proofing in the stove, but for me it was not important. In the photo of the stove you have chosen, I did not see what minimum temperature can be set in it, perhaps the proofing in the stove is not important for you, well, the equipment in it is richer. Normal stove. If the internal dimensions (taking into account what I warned about earlier) suit you, then you can take it. Nobody knows how well and for a long time any purchased equipment, including branded equipment, will work. I hope it helped. Be sure to take a tape measure or a meter with you to the retail store at least to make the necessary additional measurements, make sure to write it down so that you can think it over in a calm atmosphere.

Well?)) Well, you put a loaf of bread in a weak oven. Not only will a weak oven give out 200 instead of 250, but also when the test is made, the temperature will noticeably drop.

I looked at several recipes for baking, like they always put the product there after reaching the temperature. And about weak / strong - I will assume that all ovens have enough power to get a good result. Otherwise, why produce them and if there is a drawback indicated by you, then it is more likely a marriage of this product.

In general, in terms of volume, this nra 🔗

But it’s embarrassing that I don’t find it at all where to look ... And only two guides or more is not needed?

And just two guides or more and not needed?

Like three guides.

Yes, no, and they write 2 and there are two from the photo, although in smaller stoves there are 3 often (I have three of them in 20 liters) I don’t understand in principle or not, probably for cookies and thin biscuits, three are better or it will still be badly baked in three rows ...?
People, how many guides are more convenient?

Added on Friday 11 Nov 2016 04:39 PM

Yes, no, and write 2 and two from the photo

Go to the manufacturer's website, three slots are clearly visible there.

exactly, because of the baking sheet, I did not understand it merged with the bottom .. I didn’t notice the elephant

Posted on Friday 11 Nov 2016 7:25 pm

Found the only review on Avex TY500RСL
"All the same, you can still find factory-assembled Chinese equipment. A very good oven, I use it for the second month with pleasure. The first thing that bribed me was its appearance, the metal case with a bright and at the same time muted colors stands out especially against the background of others. The oven is well-equipped, there is whatever your heart desires, I would add a second baking sheet, but you can buy it separately. It cooks amazingly, the children are delighted with homemade buns and pies, and even more so. 06 October 2016 "

In general, it's so interesting ... the three stoves are visually, according to the control knobs, very similar ...
Avex TY500RСL and Rolsen 3026 and OURSSON MO 3020 / DC Can they do it at the same factory?

[Vasilevich]

Avex TY500RСL

Nice stove !!! So solid, solid. As for me, the larger the volume of the stove, the better in every sense. Here in an oven of such a volume, baking on two sheets of baking sheets at the same time, when the convection is turned on, the result will be much better. We tried to bake one of the girls in the subject simultaneously on two sheets in a medium-sized oven. And that the result did not inspire them. It was said that it is better to bake at the same time on the same level. I remember that they had everything baked and not raw, but the appearance of the cookies (I don't remember exactly what was baked) was different. On the sheet below they were pale, no tan, unappetizing. Probably, hot air is poorly ventilated between the two sheets, so this is the result. And when baking on two sheets at the same time, I consider it important that the dimensions of the trays in width are less than the width of the chamber. In this case, they will have to be placed on two grilles (and one is included in the kit), but the circulation of hot air with convection on will be much better.

Posted Saturday, 12 Nov 2016 11:55

or will it still be badly baked in three rows ...?

I think a purely external result will not please. In large ovens, it is necessary to manage so that the baking result on three baking sheets at the same time will please completely. And in small ovens, the tan of baked goods on different sheets will be very different.

Posted Saturday 12 Nov 2016 12:21 PM

and if there is a defect indicated by you, then it is rather a marriage of this product.

Vasilevich, and what do you consider marriage?

when setting the test, the temperature will noticeably drop.

Do you consider this above fact a marriage? As for me, this is a pattern, physics, and this fact is present in all stoves. This is the norm. During the installation of the dough into the oven chamber, there is a mixing of two temperatures, namely the temperature of the dough, which is room temperature and the temperature inside the chamber. As a result, the temperature in the chamber will drop for a short time. For example, a hot water tap is open and it supplies water with a temperature of, say, 45 degrees. , and then an additional tap with cold water is opened and the water from the tap lowers the temperature. Of course this example is probably incorrect. But I somehow understand about a temporary decrease in temperature in the oven chamber when installing a cold dough. Or maybe I'm not talking about that at all

Added Saturday 12 Nov 2016 12:27 PM

Maybe they do it at one plant?

What did you think that Avex TY500RСL are made in Turkey, or not there?

Do you consider this above fact a marriage? As for me, this is a pattern, physics and this fact is present in all stoves. This is the norm. During the installation of the dough in the oven chamber, there is a mixing of two temperatures, namely, the temperature of the dough, and it is room temperature and the temperature inside the chamber.

I have nothing against physics, I know about such an effect. But if this affects the quality of the baked product, then there is a defect. Since the manufacturer of the furnace must provide for the laws of physics and on any of the produced furnaces, a good result must be obtained, regardless of the power. Power affects the heating rate, otherwise in such an oven as the "Russian stove", with a capacity of 0.625 kW, baking should not be obtained under any conditions. In it, heating to 250 degrees occurs in 20 minutes. And on my oven up to 230 degrees in 5 minutes. I assume that the quality of the baked goods will be the same.
As an example, to prove I was wrong, the argument was given that a weak oven, instead of 250 degrees, will only gain 200 degrees - what does the power have to do if the oven does not reach the desired temperature declared by the manufacturer? The fact of marriage, not power.

... Power affects the heating rate,

Yes, of course it does.

in such an oven as the "Russian oven", with a capacity of 0.625 kW, baking should not be obtained under any circumstances. In it, heating to 250 degrees occurs in 20 minutes. And on my oven up to 230 degrees in 5 minutes. I assume that the quality of the baked goods will be the same.

Here in my 500 W Miracle Oven. and it warms up in 10 minutes, and the baking is good, just like in a tabletop oven.

But if this affects the quality of the baked product,

Here, the reduced voltage in the network can affect the quality of baking, which the girls have already encountered, it bakes 1.5-2 times longer

Here in my 500 W Miracle Oven. and it warms up in 10 minutes, and the baking is good, just like in a tabletop oven.

Here is a confirmation of my correctness.

Here, the reduced voltage in the network can affect the quality of baking, which the girls have already encountered, it bakes 1.5-2 times longer

This is no longer a defect in the furnace, but in the supply organization. And then no amount of power will save. If only you have a voltmeter on hand and experience correcting the temperature / time regime for the available voltage. But in other way. I am of course new to here. A good mini oven should not have the effect of undervoltage. There is a sensor in the oven that is responsible for maintaining the desired temperature. There should simply be less pause times for turning off the heating elements. Now, if there has already been a strong voltage drop, at which even the continuous operation of the heating elements does not allow the required temperature to be reached, then ah.

This is no longer a defect in the furnace, but in the supply organization. And then no amount of power will save.If only you have a voltmeter on hand and experience correcting the temperature / time regime for the available voltage. But in other way. I am of course new to here. A good mini oven should not have the effect of undervoltage. There is a sensor in the oven that is responsible for maintaining the desired temperature. There should simply be less pause times for turning off the heating elements. Now, if there has already been a strong voltage drop, at which even the continuous operation of the heating elements does not allow the required temperature to be reached, then ah.

You have logical contradictions.))
Naturally, power is directly proportional to voltage. That is, the lower the voltage in the network, the better we will be saved by powerful heating elements in the oven.

It is possible to prove to blue in the face how the supply organization is to blame, but the tension from this will not increase if there is no resource. Tabletop ovens are equipped with insulation much weaker than their expensive built-in sisters. Heat loss through the body and glass is much higher. There may be no time for shorter pauses in heating, there may not be any at all at low voltage.

From this morality - bye fat dries, thin dies a powerful oven chooses the length of the pauses in heating, the weak one puffs at full steam in an attempt to keep the temperature at least somehow.))

By the way, you have cool ovens here, they heat up in a matter of minutes ... Yesterday my building was heated up to 275 for almost half an hour at two hundred volts and heating elements at 1700 at par. ((

That is, the lower the voltage in the network, the better we will be saved by powerful heating elements in the oven.

Actually, in the first conditions of the problem, there were different powers at the same voltage. So this is your contradiction. Comes out in a cheap oven of 0.5 kW. no chance at all in baking due to environmental losses. And why should I prove the guilt of the supply organization?
I have a good mini oven with a capacity of 2.6 kW. 5 quartz.

Actually, in the first conditions of the problem, there were different powers at the same voltage. So this is your contradiction.

And where are those contradictions? Let the voltage be 190. The same.)) So what?

I have a good mini oven with a capacity of 2.6 kW. 5 quartz.

Tin .. How do you cook in it? All 5 quartz crystals immediately light up, is it worth putting a biscuit there?

Let the voltage be 190. The same.)) So what?

In general, the default is always assumed to be 220 volts.

Tin .. How do you cook in it? Here, all 5 quartz crystals immediately light up, is it worth putting a biscuit there?

A strange question from you, the oven has programs for switching on a certain number of lamps. Everyone never turns on. Maximum 4. Well, for those in the tank, when the set temperature is reached, they turn off.

Yesterday my building was heated up to 275 for almost half an hour at two hundred volts and heating elements at 1700 at par. ((

And this is precisely because of the reduced voltage in the network.

Someone from members of the forum and members of the forum is the owner of the AKEL stove
Well done. I wonder how she works

Well, for those in the tank, when the set temperature is reached, they turn off.

For gentlemen, I explain my logical surprise - it is not always convenient to cook baked goods under such harsh radiation, therefore there was a question about the biscuit. Because heating elements partly heat the air, which in turn heats the product over its entire surface (although, of course, some of the heat is transferred by radiation too), but quartz first heats the product, and the air heats up from it. Not every product benefits from this, you know ... I know, I like shawarma and kebabs. I'm not sure about baking.

And this is precisely because of the reduced voltage in the network.

Well! That's what we are talking about (Winter, damn it, it starts ... The neighbors poked the heaters ...
I'm surprised how your little ones manage to warm up to 250 degrees in 10-20 minutes with a power of 500-600 watts. Maybe the volume is quite small there?

By the way, my old father-in-law, having watched the advertisements on TV, ordered himself some kind of oven box. Tiddly and without glass at all ... There, too, the heaters are weak, but, like, some kind of know-how from the Chinese.
We call in for a visit - the daughter-in-law nods under the table: what kind of "good" we have, don't you need it? Grandfather ordered, and what to do with it is not clear, because nothing in it except porridge can be cooked. Throw it out - the grandfather will be offended, and trying to cook - so I have a normal oven. And he himself tried, spat on and only got nervous. (

I'm surprised how your little ones manage to warm up to 250 degrees in 10-20 minutes with a power of 500-600 watts. Maybe the volume is quite small there?

The heating rate depends on the voltage and on the power and on the cross-section of the shade, and in simple terms, on the thickness and length of the wire in the Miracle stove or the thickness and length of the ten tubes in table stoves and in the built-in e-mail. oven and also on the volume of the inner chamber. For example, we will put e-mail. a heater (at a time when the heating was not turned on yet) for 1 hour in a small room and exactly the same heater in a large room. After all, it is clear which room will be warmer. So in any stoves, the smaller the volume of the chamber (and the miracle of the stove the volume is very small), the faster it warms up.

Added Saturday 12 Nov 2016 07:28 PM

After watching advertisements on TV, I ordered myself some kind of oven box. Tiddly and without glass at all ... There, too, the heaters are weak, but, like, some kind of know-how from the Chinese.

Probably seen in advertising. Of course, I would have tested it if I had the opportunity, there seem to be on the sides of the tena, but I just don't know what power this know-how has. If the power is normal, then it should bake. Although there is a sensor in it so that there is no overheating, I did not look at its technical data. Although the sensor is not always needed, an example is the Miracle Stove.

but quartz first heats the product, and the air heats up from it. Not every product benefits from this, you know ... I know, I like shawarma and kebabs. I'm not sure about baking.

What is the difference between heating through air or through quartz? It works at full capacity until the desired temperature is reached. Then it turns on not at full power. Bake pies according to the recipes provided here, same time, same temperature, same result.

I'm surprised how your little ones manage to warm up to 250 degrees in 10-20 minutes with a power of 500-600 watts. Maybe the volume is quite small there?

A colleague has such a small power, a door without glass. I go to visit them, they have excellent pastries and practically they cook most of the dishes in it. I didn’t take one for myself because there are no regulators and indicators. And I wanted one to deliver the product and forget about it.

Posted Saturday 12 Nov 2016 7:35 PM

Of course, I would have tested it if I had the opportunity, there seem to be on the sides of the tena, but I just don't know what power this know-how has.

The tens are there on three sides. Power consumption: 0.625 kWh

Posted Saturday 12 Nov 2016 7:38 PM

Well! That's what we are talking about (Winter, damn it, it starts ... The neighbors poked the heaters ...

With the redhead, the tension in the evening decreased, and now it is stable at any time of the year and day. And we have gas heating. He heated up as much as needed.

Added Saturday 12 Nov 2016 07:45 PM

it is not always convenient to cook baked goods under such harsh radiation, therefore the question about the biscuit was

Speaking of biscuit and "hard" radiation. If you turn on only the lower lamps, you can also plus the convention, then the radiation will not reach the product in any way.

The tens are there on three sides.

Yes, I remembered, if I am not mistaken, there are shadows on top and on the sides. Or rather, probably one long shadow, bent and laid on the side, then along the top and then on the other side. And if I'm not mistaken, there is still a temperature control knob in the foreground on the control panel. In some kind of advertising on TV I saw a glimpse. Even then I thought it was a good idea.

And if I'm not mistaken, there is still a temperature control knob in the foreground on the control panel.

On the oven that a friend has no regulators.

Power consumption: 0.625 kWh

And the power is good

And the power is good

I designated its power as small, it is in comparison with its own.

On the oven that the friend has no regulators.

If the power of the ten is selected correctly, then the regulators are not painfully needed, an example of this is the Miracle stove.

Added Saturday 12 Nov 2016 7:57 PM

I designated its power small, it is in comparison with its own.

For a small volume of the chamber, this power is just that.

It is positioned as a kind of Russian stove. There are no regulators there either. My granny did everything by sight, and I breathed in the aromas on the couch and waited for the result.

Added Saturday 12 Nov 2016 8:00 PM

For a small volume of the chamber, this power is just that.

I found the dimensions of this oven, so from mine it is about 5 cm in length and width less.

It is positioned as a kind of Russian stove.

Yes, yes, it's about her. But it seems there are some kind of regulators, and even not, they would still be tested.

Found a similar one on the net, but links are prohibited here.

I found the dimensions of this oven, so from mine it is about 5 cm in length and width less.

Although we will know all its dimensions and parameters, until we test it in practice, we will not understand what kind of know-how and new device it is in baking.

until we test it in practice, we will not understand what kind of know-how and a new device in baking it is.

So much has been published now, you cannot study everything. While I was choosing, I thought my brain would boil.

In Eldorado I saw that Redmond had released the stove. In appearance, everything seems to be neat. Nobody looked closely?

In Eldorado I saw that Redmond had released the stove. In appearance, everything seems to be neat. Nobody looked closely?

I looked now in the online store. REDMOND RO-5701-about this speech? Well, very pretty, good in functions, but the glass on the door is single, the weight, like that of budget stoves, is small - 6.52 kg. And they thought about the dimensions of something, they write that the width is 29 cm. Well, the price is 9999 rubles. for a 33-liter stove with a power of 1600 W, let's just say a brand name.

Probably confused these numbers in places.

Most probably.

[Mila56]

Mila56, Lyudmila, probably about this one, I don't remember the number. I opened the door, it seemed like a good move, no gaps fit, according to the temperature range, it seemed like nothing like that. Apparently new. Or maybe not.

A lot of twists - like that.

[severyanka76]

severyanka76, so you felt it in retail? This is another matter. Moreover, a novelty from this brand, maybe the assembly is good, you have to promote sales. And you can also attract to a new product by quality. I didn't see in the photo what the minimum temperature can be set.

[Mila56]

Mila56, Lyudmila, just kill me not to remember exactly, but the sensations remained (noted in my head) that I liked the temperatures. And now the share is minus 14 percent, it turns out to be about 8600. And by the way, there was a mini-oven from Polaris, I also liked it.

What did you think that Avex TY500RСL are made in Turkey, or not there?

Maybe they did, but now China

I did not find it anywhere in our country. People, maybe who they have in stores would look? I am afraid to buy without feeling, suddenly it is flimsy ...
Today I saw an expensive bork, so it has a door made of one glass And at Avex I don't understand which door from the photo (one glass or two)

And by the way, there was a mini-oven from Polaris nearby, I also liked it.

I looked, also interesting, the dimensions and functionality are good and it can be seen from the photo that the temperature can be below 100 degrees.put, which means that the proofing of the dough can be done.

I don’t understand .. And what, the dough should not be allowed to stand on the light bulb on?
Or is there no such regime?