Tabletop ovens, stoves ...

[Bijou]

Bijou, yes you can, probably (I'm not good at baking)
Mila56, taking into account the fact that now there are discounts in Eldorado, then quite good prices are obtained. I don't even remember how much Polaris costs, but it seems like less than Redmond

Oh ... I'll write about mine. I have a stove Shtebka (I can't remember the number in any way). I bought it over a year ago. Really like. No jambs for me. The top heats up, yes. There is such a thing. It does not bother me.
Stands on the table top, i.e. does not require a special place. Plugs are not knocked out during operation.
Like.

Why can't the dough be allowed to stand on the light bulb on?

And I, too, have not tried something, but you can set some time with a timer and a light bulb will be on at that time, creating a little heat in the chamber. After all, I read about it, but forgot completely.

Posted Saturday, 12 Nov 2016, 21:58

I don't even remember how much Polaris costs, but it seems like less than Redmond

POLARIS PTO 0135GL-7999 rubles, this is the full price.

Today I saw an expensive bork, so it has a door made of one glass

But the pen is always cold. :-)

[Vasilevich]

Vasilevich, what kind of stove do you have?

So the one that is expensive. :-)

[Vasilevich]

Vasilevichhappy with the stove? Here are many who scold Bork - and that, they say, they themselves cannot come up with anything, but they stole everything from Breville (pardo), etc., and I have a microwave and a Bork multicooker - I like how they are made and how they work.

happy with the stove?

Very satisfied. She has what she wanted. And I wanted maximum convenience. And what was stolen, well, I did not think about it. What product is important to me.

[Vasilevich]

Vasilevich, what model number do you have?

W500

Before the currency jump, I thought it would be nice to buy, but a little expensive. Now I don't think so, the price tag

I also think the price tag is big. There is already a question whether there is money for this and whether they are ready to regret it. I have not regretted or regretted. Moreover, life is one and not endless. :-)

[Vasilevich]

Vasilevich, everything is true, but besides the stove, we, girls, still have a lot of hotzza! And this is by no means a cooking tool.

us, girls, a lot more hotzza! And this is by no means a cooking tool.

Well, we are also not without sin and we also want a lot more.

Question from a beginner: On which mini ovens is it better to reheat filled pancakes that were previously in the freezer?

Girls, good evening! I bought a desktop oven. The tens confuse me - they are not covered by anything. Indeed, when frying, there may be splashes, falling on the ten - it will burn! Share your experience, please!

Share your experience, please!

Hundred-hundred-hundred !!!
There is no one here, just an echo.
And you can protect yourself from splashes by wrapping it in foil or placing it in a sleeve. And not at all temperatures splashes are formed.

Well yes. We'll have to use foil. Thanks for answering. Vague doubts gnaw at me ...

Indeed, when frying, there may be splashes, falling on the ten - it will burn! Share your experience, please!

If you bake a whole chicken (without a sleeve or without foil) or other similar and fatty product, then of course the whole chamber will be splashed with grease and the shades, respectively. There will be burnt grease stains on the eyeshadows, but they will work. Although how to exploit. The inner chamber can be wiped clean afterwards. Or use the foil at the initial stage, and then remove.

And not at all temperatures splashes are formed.

Exactly. Only a fried crust from a chicken can not be obtained, you need to choose the temperature. Here everyone chooses for himself. Or use a sleeve (foil), or lower the temperature, or not fry the chicken. I cook any chicken or meat in an ordinary gas oven, and I took the desktop oven just for baking.

Thank you Mila! About baking - that's understandable. But I want some meat! With a crust! ))

[The world]

The world, then no one canceled the portioned meat Or chicken parts. Perfectly baked to a crust and does not splatter. I put potatoes in the bottom layer, on top - chicken pieces or some chop. Potato juices are soaked well, and the meat is covered with a crust

But I want some meat! With a crust! ))

Then you need to choose the temperature so that fat does not splash. The key word is pick. Because the exhibited for example 180 degrees. in our stoves, in reality, they can give out a different temperature. This must be taken into account. For example, my stove overestimates the temperature by 30 degrees.

Girls, thanks for the answers! I like to do all kinds of different things in the oven "under a fur coat". But this is my first oven. Will it work? How to do it better?
About the temperature - thanks, I'll take into account!

[nobody]

Will it work?

So for a dinner in two, I only bake there
I serve it quickly, the fork-knife-napkin is beautiful, decorate the vegetable plate with greenery and slicing ...: secret: and nobody and never will not notice any flaws in the baking, even if they were

I like to do all kinds of different things in the oven "under a fur coat". But this is my first oven. Will it work? How to do it better?

Of course it will. Everything is like in a conventional oven, only the mode: top + bottom, temperature is about 180 degrees, and the time is about an hour (if, for example, meat (pork) is cooked under a fur coat. The cooking time depends on the amount of food on the baking sheet.

Thank you girls and boys. We will bake, otherwise I thought to take it back.

otherwise I thought to take it back.

The main thing is to try it at least once and tighten the convenience. Moreover, in comparison with gas, where there are no such controls and visualization.

otherwise I thought to take it back

And what kind of table stove?

Delta 24. It's even scary to put something there - such a small volume. The frying pan is almost next to the tenom ...

Delta 24.

How many liters is the volume? At 33? What is important is the distance between the upper and lower shadows. If 20-22 cm., Then you can bake tall products, such as kulich, bread in baking tins. And if the distance is less, then you can also adapt.

Good evening! Volume 37. Tomorrow I will make meat in French ... Pah, pah, pah, to get it done. On the bottom baking sheet, 200 degrees, 1 hour. (Still much faster on gas. We need to revise the cooking time!)

Girls and boys! Happy New Year to everyone !!! We are already celebrating it in full in the Ural time. I wish you all good health, great love, creative success and good luck in all your endeavors !!!

Thank you very much! And all the best to you !!!

Hello everyone!
I bought a tabletop oven, and there was a question about the same manufacturer. Oven wolfgang puck pressure oven. The question was about 22 liters, I have a larger volume, there is also a large one with the function of rostisserie (skewer for meat). They have a valve and can be cooked with or without pressure. Chief Wolfgang Pak developed this innovation. He has a video with recipes for this oven, recipe booklets too. Allegedly, due to pressure, it cooks 70 percent faster, the food is juicy and aromatic. Reviews are different about her.

: rose: Girls who have a Simfer 4597 stove, please write how it works. I ordered specially with a large volume and convection, so that the baked goods were rosy on all sides. In the old Delta, it is difficult to establish the temperature, it is lying and it inflates the temperature all the time. Oven with an electronic display, where the temperature and cooking mode are visible. Delivery was promised in a week, so there is time to finally conclude: buy or refuse. I really hope for your advice!

Girls who have a Simfer 4597 stove

I don’t remember if there’s just one.Maybe not, or maybe one or two in total, she's not heard, a rare stove model in the subject. I googled about it, it's interesting, and if, in addition to the time until the end of cooking, it also shows the temperature on the display (I didn't see it in the description), then it's gorgeous. And the inside is non-stick coating. An interesting stove, if you get it, write reviews about it, they will be useful. All the same, it must be tested for temperature compliance. Any technique should be tested.

[Mila56]

Mila56, Lyudochka brought this stove on Thursday 19th late in the evening. In the morning I turned it on and began to adjust the time on the display. It turned out to be not at all easy as I thought. There is no instruction and not understandable. Something like a "typing" method set the time in manual mode to warm up the stove. I put the baking tray on the middle level 180 * as I baked in the old oven. Something for a long time they did not blush at me, I added t *, more +, and also so on up to 230 * to the limit! Raised the baking sheet to the highest level under the top ten. I’m waiting for my pies to start turning red at last. Time goes by the result: a little browned on top. Approx. 50 minutes were bored in the oven and I pulled them out. The top is dry with a slightly browned crust. The bottom is even paler. Baked, but there is no sight. Baking with convection, maybe I don’t know the whole thing about it, but I liked that with it the pies began to rapidly increase in volume in all directions. The result upset me, I took it mostly for baking, but here is such a bummer! Tomorrow I will call the store to return the goods. I am very worried about the result of the negotiations. Although the courier said a week to return, if anything (the stove had to warm up until morning).

Have you tried to check the correspondence of the set and current temperature?

Hell with convection can make it all

Convection "adds" heat by about 10-20 degrees (usually, when it is turned on, it is recommended to lower the temperature by about that much). Millet horror, how few degrees actually turned out to be in the oven, even if it is cold with convection. ((

Was the tension normal? And how does it become clear whether the oven is heating up or has it already typed the preset? Well, there may be a light that goes out .. I mean, did the oven continue to heat up throughout the baking process or did it turn off? If it turned off, then it is necessary to set the temperature higher (the sensor is lying), but if I worked all the time and tried to warm the contents (without turning off the heating elements), then the problem is the seams - it is too weak for cooking. ((
Or too low voltage in the house.

And how does it become clear whether the oven is heating up or has it already typed the preset?

Simply put, does it give a signal that the set temperature has been reached?

Convection "adds" heat by about 10-20 degrees

Doesn't she dry baked goods?

I’m waiting for my pies to start turning red at last. Time goes by the result: a little browned on top. Approx. 50 minutes were bored in the oven and I pulled them out. The top is dry with a slightly brownish crust. The bottom is even paler.

Have you tried to check the correspondence of the set and current temperature?

Yes, it is imperative to test the temperature compliance. To do this, you need to buy an oven thermometer (I bought it in an ordinary retail store, it is not expensive). Any stove, it's still better to test it. And this stove (if it bakes like that) must be tested. Are the upper and lower shadows visible in it? If yes, then you need to observe them in the process. For example, in my oven, and in many, the shades in the baking process either turn on and become fiery red in color, then turn off and the redness disappears. And this is the norm for such stoves.

Was the tension normal?

Yes, if it is less than 220 volts, then the baking process will be delayed and the result will not be the same due to insufficient temperature. But there are often no voltmeters in the house and there is nothing to measure the voltage with, but if, for example, the multicooker works correctly in the house, then we can conclude that everything is fine with the voltage in the network.Only this conclusion will be indirect, since the magnitude of the voltage in the el. the network changes during the day depending on the load in the same email. network of an apartment building (houses powered from one substation).

For example, in my stove, and in many, in the baking process, the shades turn on and become fiery red in color, then turn off and the redness disappears. And this is the norm for such stoves.

On my unpretentious oven, the heating elements do not seem to turn red, but there is an indicator light on the panel that shows whether the oven is heating up or has already warmed up and turned off.

[velli]

velli, Valentine, another addition. It so happens that in some stoves the temperature in real life is more or less than the set one (this is not an isolated case), but at the same time these stoves bake normally. For example, my stove overestimates the temperature by 30-35 degrees. I learned this after testing the oven, but at first I did not understand why the baked goods burned too quickly. And now, already knowing the features of my stove, I simply set the temperature to 30 -35 degrees. less. It is necessary according to the recipe 170 degrees, and I put 135-140 and the stove bakes fine. But when the stove lowers the temperature, it is worse, the temperature may not be enough. To draw accurate conclusions about your stove, it is imperative to test it for temperature.

To draw accurate conclusions about your stove, it is imperative to test it for temperature.

You can do two testing options, at normal voltage and at low voltage. Typically, the voltage drops at a certain time and by one value.

On my simple oven, the heating elements do not seem to turn red, but there is an indicator light on the panel

Well, yes, I see. And I say that there are different stoves, and here in the budget (like mine) you can observe the appearance of tens.

and here in the budget (like mine) you can observe the appearance of tens.

In expensive ones, like mine, the work of quartz is also observed.

In expensive ones, like mine, the work of quartz is also observed.

There is also something to see.

Typically, the voltage drops at a certain time and by one value.

And still, even in the evenings during peak loads, everything is in order in my apartment building with the magnitude of the voltage. Nobody complained. So the possible reasons are: an underestimated voltage comes to the transformer supplying the house, or if a normal voltage value comes, then switching is made on the tr-re on the "anzapf". We do this at the factory if a consumer complains that he does not have enough voltage, we do not mind adding

And still, even in the evenings during peak loads, everything is in order in my apartment building with the voltage value.

He lived in an apartment building and from 19:00 to 22:00 the voltage dropped to 170 volts. I followed this in consequence of my passion for photography, and the exposure of the photographic paper had to be constant, at such a time I adjusted the transformer to the desired value. Now, in my house, the voltage is stable, even a little high.

Girls and boys! Thank you so much for your sincerity and sympathy for my problem! The shadows turned off and on. This was signaled by a light on the front of the oven. The shadows themselves were dark gray, not red. I immediately noticed this. temperature has been set to max. all the way, i.e. 230 *. I read somewhere in the reviews about it there, the user wrote about the same problem as mine, but I did not attach any importance to this, considering that everything was far-fetched: I simply did not choose the temperature correctly. Moreover, the review was above positive, and now I bite my elbows because of my hindsight. H ado had all the pros and cons to calculate before buying. Now I will take another firm if I can get the money. The voltage was normal, the TV was working in the kitchen, and there were no power surges. Probably have to carry the stove to the store ourselves. Who faced such a problem, please write!

He lived in an apartment building and from 19:00 to 22:00 the voltage dropped to 170 volts.

Ugh, ugh, we don't need this