Tabletop ovens, stoves ...

The voltage was normal, the TV was working in the kitchen, and there were no power surges.

TV is not an indicator, it works in the range of 110-230 volts

Added Sunday 22 Jan 2017 4:53 PM

Probably have to carry the stove to the store ourselves. Who faced such a problem, please write!

If there is time, then check the appropriate temperature. If it does not reach the desired value at the voltage norm, then urgently go back to the store.

Who faced such a problem, please write!

Didn't come across. But in our city you need to take the equipment first to the service (the address is usually in the documents for the equipment. We even have this address on the check. And there they pick up and issue a conclusion after a while and if they don't repair it, then to the store for money. The law seems to say something else that it is possible to go straight to a store with faulty equipment, but in practice .... And when you order something via the Internet, then how to make a return ... In this case, there may be a lot of pitfalls, and therefore not I like to order equipment like that. ”That's it, I ran to work, my beloved, on the night shift.

Although the courier said a week to return, if anything (the stove had to warm up until morning).

In some stores, you can return it for a reason you didn't like it and exchange it for another. Only the packaging must be intact.

[velli]

velli, I bought Simfer 4503 today. We sell it under the name Neo.

This is the second Simfer that I buy. I bought the first one for my parents, for 42 liters. At first I tested it myself. The thread has my posts about this, somewhere in March last year. And this is what happened - in my apartment the oven heated up very quickly and well, ahead of the set temperature by 50-80 degrees! And I only found out by buying a special thermometer (you can see it in the left corner). When she was taken to her parents' house (I immediately bought the same thermometer there), she began to gain temperature lower than you set, by 30-40 degrees. So it is very voltage dependent. The oven is wonderful! The daughter-in-law is now baking in it and is not overjoyed, focusing on the thermometer, we set the temperature more and everything works out.
I also gave the pressure cooker there. The same story. I have a biscuit baked in it for 30 minutes. In the house for 50-60 minutes using the same recipe in the same pressure cooker. So the matter is all the same in tension.

Pies baked in Simfer. On the Middle level. Convection.

[AnastasiaK]

AnastasiaK, Nastya, and what kind of oven did you bake the pies in? First or 4503? By the way, she looks very pretty. I have a thermometer and even two. One is similar to yours, the second was ordered on Ali with a pendant in the form of a hook. The second one has not been used yet, only tested with an old oven. Nastya, and the difference in 3L is very noticeable or not very noticeable. I'm thinking of buying a 4297 also with a display, so I'm asking about the difference. Or it may not bother with this electronic setting and buy easier, so as not to step on the same rake a second time. Please write down the minimum and maximum temperature of your oven!

[velli]

velli, I baked pies in the first one (yesterday I only had bread for a test in the new one). But they are practically the same - these ovens. The difference of 3 liters is imperceptible, the dimensions are too. Electronic tuning has nothing to do with it. You just have to adapt. At the beginning, with the first one, I was also at a loss, that's why I started testing it myself, otherwise my parents would later say that they couldn't bake in it. And then I figured out the temperature, and the baked goods began to turn out better than in my big Electrolux. The pies are of a neural beauty.At first, I could not choose which mode the oven was in - convection, or top-bottom, or even how, only by trial. Now I will remember with a new one.
The temperature is indicated at 40-230, but I flew out of these limits - it was up to 300!


Here you can even see that the heating elements are red (in the house they don't get so hot, but in my apartment - yes, but nevertheless, baking always turns out)

Beautiful bread and pies !!! Anastasia, do you put the form on the grill from the multicooker in the oven? I hadn't thought of that! Direct engineering thought!

[Ahtuba]

Ahtuba, Thank you! Yes, these are grates from the grill and pressure cooker (I have a lot of these grates of different heights), so that the bread has more space, I put the form on the grate, it turns out great.

[Anastasia]

I bought Simfer 4503 today.

Anastasiaalready tested for temperature? The same as in the previous one?

Pies baked in Simfer. On the Middle level. Convection.

And the pies are just pretty and delicious. And what about the pies? I want to have carrots, I love them, I will have to bake them somehow. And the bread is beautiful and delicious

these are the grates from the grill and pressure cooker

I also drew attention to this lattice support. Conveniently . I have grates, but their legs are low, even if you buy an airfryer, I will have to put it on my head, the kitchen is 5 meters

[Mila56]

Mila56, yes, of course I tested it. To begin with, I set 120 degrees, after 5 minutes I got 120, then in 10 minutes I ran to 135, and held on. When I was baking bread, I set it to 190, the temperature began to creep past 210, I immediately lowered it to 160, kept it at about 200. So, the higher the temperature, the greater the run-up of the set temperature and real degrees.
Pies with onions and eggs, everyone loves them at home, they demand them most often.
And I have nowhere to put my assistants in my kitchen, but I want them! So I rearrange it from place to place. Some ovens - gas, large Electrolux, microwave oven with convection, and now Simfer.

When I was baking bread, I set it to 190, the temperature began to creep past 210, I immediately lowered it to 160, kept it at about 200. So, the higher the temperature, the greater the run-up of the set temperature and real degrees.

That's how it is, I wonder

And I have nowhere to put my assistants in my kitchen, but I want them!

Yes ... when you really want to, you can

[AnastasiaK]

AnastasiaK, here I on Shtebe calculated the values ​​at which the automation works through a wattmeter. I found out that the range of the sensor is 2 (two) degrees. That is, 70 is set, as soon as it warms up, it turns off. And when it cools down to 68, it turns on again.

Maybe you will also try to calculate the activity of the oven using the same algorithm? Probably, there is no wattmeter (and my odd giggle), but you can try to observe either by the color of the heating element, or by the signal light, right? In any case, some kind of "click" must be present when switching.

A?

In any case, some kind of "click" must be present when switching.

There is also a way to control the on / off. Email counter. The oven turned on - the numbers ran faster or the indicator (if any) on it began to blink more often. Turned off - the numbers ran slower and the indicator blinks less often.

[Bijou]

Bijou, there is a light bulb, and a click is heard when the heating is turned on. It is audible and visible when it turns on here and there. The problem is that the heating somehow does not stop at the set value. For example, yesterday I set 120 degrees on the handle. Heating went, reached 120, and did not stop! The pad went out, but turned on before the temperature dropped below 120. Thus, the heating reached 135, and by turning it back and forth, it began to maintain exactly this temperature. This is in an empty oven, and when you put a baking sheet with dough there for baking, the temperature drops and the gap becomes not 50-60 degrees, but for example 20. Or if the volume of the product is large, it can generally fall and stay lower than you insert on the handle. Thus, it is much more convenient to be guided by the thermometer.

Heating went, reached 120, and did not stop! The honey went out, but turned on before the temperature dropped below 120.

I understand correctly that 120 did not even click (did not disconnect), but clicked exactly 135?

Is it unclear where she has her own sensor?

Heating went, reached 120, and did not stop! The honey went out

This is not an accurate device when the desired temperature is reached, although the heating element turns off, but for some time the heat is released, as a result of which the temperature continues to rise. True, in my case, the inclusion of quartz occurs when the temperature drops below the set value.

[Bijou]

Bijou, no, it does not react to reaching the temperature, or rather, there is some inertia, apparently not such an accurate device. The heating of the heating element has turned off, but due to the red-hot heating element, the heating goes on. The question is that the heating element is turned on to continue heating before the temperature drops below the set temperature. Then at some point equilibrium is established, and the temperature stabilizes, for me it happens higher than you set. In other conditions (at the parents' house) - lower than what you set with the regulator.

Glasses with polarized lenses are a chic thing.

The question is that the heating element is turned on to continue heating before the temperature drops below the set temperature.

Yes, this is the most striking example that the sensor is not working correctly. (Well, or your thermometer is located in a very different place from the sensor, and the temperature in the chamber is very uneven, but this is unlikely to make a noticeable difference.

In principle, when there is only one oven in the house, then, of course, you can adapt to it. It's a pity that you still have to strain, instead of just pressing the button. ((

These are quite simple ovens, tabletop, perhaps this is their feature. And somehow this did not become a problem, I just look at the thermometer, what's the difference, what is written on the pen. In a sense, it's like in a gas oven - it's not the temperature on the regulator, but the levels -1,2,3,4,5 and what temperature they correspond to better navigate by the thermometer. The main thing is baking! And a biscuit, and a meringue, rolls, pies, and what a goose we fried in it for Christmas! No problem, the degrees are visible.
P.S. And also why I decided to take it - there was a special price for it in the store, and I had bonuses that could just burn out, and therefore it cost me only 2 thousand rubles! And today she is back in the store at the old, higher price!

I continue to master the new oven. A thermometer is our everything! ... The temperature is gaining fast and high - set 180, soars up to 260-270. Make yourself pizza and pita bread, which I did

Baked on an inverted baking sheet for 7-10 minutes.
Fast and tasty. I think that the oven can reach more than 300 degrees. The fact that the temperature is real is evidenced even by baking paper - the one for 220 is practically charred, the one that is up to 280, and only the one that is up to 400 behaves decently, barely tolerates.
The pits opened up perfectly too (I didn't take a photo).
I baked loaves several times - super! The baking time is 20-25 minutes, inflates instantly, I put it in an oven preheated to 230-250 degrees, then I reduce it to 200 (while on the regulator 150-130 degrees).

I am satisfied, the quality of baking is excellent.

and the thermometer by which you are guided, is it not Pechkin? bought separately?

[1997 year]

Peace be with you bakers!
Why, I thought about the hop of my year old stove, looked at the badge from the bottom and respected the old woman, of course, now there are many other pribluds, and before she was not exploited childishly, well, the bulbs around the edges of the fry darkened but works
1997 year

Let me remind you not of shadows, but of light bulbs

looked at the badge from the bottom and started to respect the old woman

And by name, what is the name of the old woman?

[mowgli]

mowgli, and there is no thermometer in the stove, the degrees are indicated only on the temperature setting regulator. I bought a separate one, special for the oven.

[Anastasia]

Let me remind you not of shadows, but of light bulbs

I wish I could see this exhibit, especially inside

Added Sunday Jan 29, 2017 8:46 PM

Anastasia, the pastries are amazing!

Hello everyone)
I want to buy a mini oven
Tell me which one is better? I want to cook a lot of things, but most of all I want to bake cakes, cakes and other delicacies and beauty there, such as pasta
There is no way to buy an ordinary oven yet))))
looking at options Mini-oven REDMOND RO-5701
SIMFER M4506 - both have convection and grill modes (I don't even know the grill ... I have a microwave with a grill mode))) I have never used it)
But the convection mode is very necessary ???
can you recommend any more ....?

Hello, members of the forum! My 1989 Electra stove was covered, I decided to replace it with a mini-oven for now. I ordered the headquarters 28eko. I read forums here))))) but I wanted Rommelsbacher. And I doubt it. Is there enough volume for three adults? Needed for rolls, pies, muffins, main courses. Twisted me too much. There is space in the kitchen and for a larger tabletop. I chose between Rommelsbacher Bg 1550 (30 liters.), Bg 1600 (40 liters) - there is no convection, I would like to, and even here they wrote that in 1650 the model does not brown evenly. 1600 from 1650 differs in convection. Or is it a defective oven, maybe? They didn't complain about 1600 here. In 1550, judging by the outer dimensions, the displacement is larger. And the baking sheet is smaller than that of the 28-liter Steba. And the Rommelsbacher BG 1805 has good volume and functions, but Selena wrote, the glass crumbled, the design is like this. Is it for this model or for all models from 30 liters and above? I couldn't find Steba or Rommelsbacher in stores. I cannot evaluate and touch. But judging by the meager reviews, no one complained about the deviations in temperature and build quality from the Rommelsbachers. Please, owners of all these Rommelsbacher models, please respond! We urgently need to make a choice. How would your opinion on the choice of volume be replaced by another? And in terms of quality? Do you need the same dances with tambourines, with additional thermometers, like other ovens? What do you like and what do not? How is the ceiling, walls, baking sheet washed after fat? Does he bake baked goods as evenly and delicately as a shteba? And nowhere did I find the dimensions of the protrusions and the distance between the bottom of the protrusion at the lower level and the upper heating element. Measure more precisely, please. What models of the Nordic form - quartet, basket, hut are included in? I would be very grateful for your feedback. And how hot are the stoves, which sides are more?

Added Thursday 02 Feb 2017 17:59

JoliK, I also looked at this model Redmond 5701. Made neatly. The single glass was confused, which from the inside at the joints with the metal edging will collect dirt. There are gaps. Probably a small marriage. I did not like that the pallet is inserted under the door, outside. This heat loss is additional. But convection is switched on with a separate button. It's great! And a rarity. The power is good. The sellers say they haven't had any refunds yet. It looks pretty. The size of the baking sheet, useful, without sides, 30 by 22 .., the outer size of the baking sheet is 35 * 27 cm, the distance from wall to wall in width is 33 cm without indentations under the wire rack,. grate depth 28.5. It is flat, without bends and stands close to the back wall. The distance between the bottom of the baking sheet and the heating element of the top is 19cm, between the grate, respectively 17cm. The handles are beautiful and comfortable. The temperature on the panel is from 60 to 250. According to the seller, it turns on from 40 already. I measured everything myself. 33 liters. The price on 01/31/2017 was 10,499 rubles. ... Itself considered as an option. The shteba has a smaller capacity and height, but the size of the baking sheet is more important to me. I rarely bake products that require height. Chicken can be baked on a spread spread, and not on a spit. Whoever loves it. We also have LERAN mini-ovens in stores from rbt. This is their brand. Reviews on the sites are supposedly good, but made doubtfully, on Malaya Arnautskaya (on the knee). Even on display cases, samples with sticky buttons and sticky baking sheets, like Simfer's, are found. According to the seller, there are refunds for Simfera. But there was no Redmond.

[Zaharra]

Zaharra, read the topic Steba KB28 / KB 28 ECO Line Mini-ovens, there are already 51 pages of reviews about it. There is also a topic about Steba KB 41, KB 23 Mini-ovens and it already has 20 pages. Copy and hammer any of these topics into the search bar (at the top, with a magnifying glass) and links will appear. Other stoves can be hammered in the same way. If they are mentioned somewhere, then links will appear.

I read the topic about Shteba 28eko, thanks to the girls, it was impressed to order it. Now while I'm waiting, I'm looking through the answers of the owners of the Rommelsbachers again. I have always only baked in a 67 liter standard oven without bells and whistles. She was doing great. And there was a spit, but they never used it. Meat was baked on a pan, or in sleeves, or in molds. Pies, buns were baked in two baking sheets, they were enough for a day and a half or two. For casseroles and pies, it was a pity to drive such a box. I always dreamed of having a second oven. But now there is none yet. So I can't imagine how much volume is needed, whether 28 liters is enough, or not. I am very grateful to the members of the forum, there is so much valuable, useful, interesting! Great site! Low bow to the organizers!

So I can't imagine how much volume is needed, whether 28 liters is enough, or not.

To represent the volume, it would be good to look at retail stoves of any manufacturer and different volumes. Only the same volume in different stoves can look different due to different depths, widths and heights. And it should be borne in mind that if you bake on two baking sheets at the same time, the result may not be very pleasing, although if you get used to it .... Perhaps this requires a much larger chamber and more power and convection. Mostly they bake on one baking sheet, and if you need a lot of baking, it is better to take turns.

I am very grateful to the members of the forum, there is so much valuable, useful, interesting! Great site!

Yes, the forum is wonderful. And how many different topics are there .... and do not count. Once I got hooked on this forum and thanks to it I was able to choose the necessary equipment for purchase, since then I graze here: lol: like a cow on the lawn. It delays, there are a lot of interesting things.Before buying my stove, I studied this topic for several months, my head was spinning then ... So study another topic

I have Romelbacher 1600. The stove is wonderful !!! I have been using it regularly for a year already, some delight !!! Unfortunately, I cannot measure the internal dimensions right now. But in my opinion 40 liters is the very thing !!! Easter cakes on the lower level are baked, but they do not reach the upper ten and do not burn, the temperature corresponds to the set one. And the temperature in any stove still needs to be checked with a thermometer. The stove is on the bank, I only bake in it. For meat, I use an old stationary oven. Therefore, my Chamomile is not greasy from the inside, there is nothing special to wash. Highly recommend!!!

[Zaharra]

Zaharra, Thank you)
Yesterday I also looked at the Eldorado and Simfer, and Redmond. Stopped like at Redmond, while Mila56, did not write about the topic Steba KB28 / KB 28 ECO Line Mini-ovens .... so I was there yesterday for the night and hung up Now Steba lit up
What confused in Redmond: single glass and there was no rubber edging like the simpheres. I didn’t think about the pallet that it could let heat through. But in general, it’s difficult for me to choose something now, because there is nothing to compare with

Great site! Low bow to the organizers!

agree!!!! Great site) Glad I came across it online

Ahtuba, but your model does not have the same as Svbone's (p. 107, answer 2134, "I have a Rommelsbacher BG 1650 Oven. Beauty, the volume is very good. But there is a BUT, and very important: when you bake at an average level, very quickly the top turns brown, and if on the bottom, then the bottom. ")? The stoves are the same size! Or is it a feature of only the 1650 model?
Does your kitchen stove look bulky? Which parts are hot? Can I put a microwave on it? I like what she did for the possibility of setting the stone. This means that the grille and side grooves of the walls are more powerful. You can probably bake in pots. What is the maximum weight according to the instructions?

Added Friday 03 Feb 2017 12:42 pm

Ahtuba, Marina, and besides cakes and bread in brick molds, what other baking is needed for the height of the oven? I compare everything with the height of Shteba 28eko. On two levels, it is still not advised to bake. It turns out badly or it is necessary to change the baking sheets, top-bottom.

Nothing burns at the middle level. I always put a silicone rug on a baking sheet, the left far corner warms up and turns red more, because.The ventilation grill is only on the right side, so I turn the pies over (I twist the baking sheet once). I would not put a microwave on it, it seems to me that the metal will bend, and you can put light appliances on it, but only I take everything off from it, when I bake, it heats up strongly and the glass, and the sides, and the top.
The height of my stove is enough for me.

Girls Hello! I wrote about my problematic stove Simfer 4597. The master came from the service center and tested the stove by temperature. It turned out that the thermostat is not working properly and does not give the correct temperature. Replaced with another. Now the stove heats up to the declared one. I baked pies yesterday. It turned out to be very ruddy and lush, as I wanted when buying. First I put the baking sheet on the lower level for 5 minutes, turned on the convection for 3 minutes and turned it off when the pies began to increase in volume. I moved it to the upper level and baked the pies until golden brown. The stove warmed up for 15-20 minutes before putting the pies in the stove. Now I want to test it on other modes, such as meat or chicken. The stove is very solidly made and, double glass, and backlighting, and now I am very happy that I chose it. It's a pity that I don't know how to insert a photo, but I really wanted to show what the pies turned out to be. I wish everyone who chooses a stove a successful shopping!

Mila56, and in Steba 28eco, also twist a baking sheet, do you need to turn it over?

and in Steba 28eco, too, twist a baking sheet, do you need to turn it over?

No, I don't think so. It is better to ask this question in the topic Steba KB28 / KB 28 ECO Line Mini-ovens. There are mostly mistresses and owners of this stove. They share their experiences on that topic. And I have a budget stove Rolsen 3026. In any small ovens, if you bake at the same time on two levels, you will have to rearrange the trays and convection is needed in this case. Well, if, when baking a pie on one baking sheet, one corner of it is less browned, but at the same time the pie is not soggy, then it is not so important for me to move the baking sheet with the pie (the back of the baking sheet to the glass). I always bake on one baking sheet at a medium level and everything is fine. It is not necessary to idialize the appearance of baked goods to the absolute. But that's my opinion.

Added on Friday 03 Feb 2017 04:21 PM

This is how he blushed. I don't even remember what it was I baked and from what dough

Added on Friday 03 Feb 2017 04:22 PM

Added on Friday 03 Feb 2017 04:33 PM

Here I forgot to put butter in the dough

Added on Friday 03 Feb 2017 04:35 PM

It's still delicious. I just baked it for a long time and I don't remember what kind of dough. I see from the photo that poppy seeds also added raisins.

Added on Friday 03 Feb 2017 04:47 PM

... The master came from the service center and tested the stove by temperature. It turned out that the thermostat is not working properly and does not give the correct temperature. Replaced with another. Now the stove heats up to the declared one. I baked pies yesterday. It turned out very ruddy and lush, as I wanted when buying

Congratulations on your good purchase!

... First I put the baking sheet on the lower level for 5 minutes, turned on the convection for 3 minutes and turned it off when the pies began to increase in volume. I moved it to the upper level and baked the pies until golden brown.

Can be baked from start to finish on a medium shelf

First I put the baking sheet on the lower level for 5 minutes, turned on the convection for 3 minutes and turned it off when the pies began to increase in volume.

The stove warmed up for 15-20 minutes before putting the pies in the stove.

I put it in a cold place and while the temperature rises, the pies increase in size. So is it impossible? The end result is good.

Mila, how beautiful and delicious everything is! Yes, I agree, you do not need to turn it over. The difference is subtle. And the shape, sunflower, I also have one of my favorites. Inspiration and Creativity!

[Vasilevich]

Vasilevich, I always put the baking sheet in a hot oven. But I read somewhere that some put it in the cold, and somehow I never dared to do it.For the sake of experiment, you can try.

In my oven, it is also not necessary to turn it over, I just try to achieve the same browning on all sides))) I like it this way))) pies are baked on all sides perfectly!

There would be convection in this model, it would be easier. The Rommelsbacher lacks an intermediate model between 1600 and 1650. Same as 1600 plus convection. Not everyone wants flush handles and glamorous finishes.

until Mila56, wrote about the topic of the Steba KB28 / KB 28 ECO Line Mini-oven .... so I was there yesterday for the night and hung now.

but I can't find something where

but I can't find something where

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=431208.0

But I read somewhere that some put it in the cold, and somehow I never dared to do it. For the sake of experiment, you can try.

I always bake sweet pies like that. Or buns, or rolls ...
It didn't work with bread.

For a year now I have been baking without convection and I can do without it perfectly.

Ahtuba, does your oven have a heating indicator that shows the oven has reached the set temperature, just like in full-sized ovens?

For a year now I have been baking without convection and I can do without it perfectly.

My grandmother, pampering her family with pastries, for 90 years did without a convention. :-)

Yes, there is a heating indicator in my stove, as soon as the stove reaches the set temperature, the light goes out.